KOZUKKATTAI with coconut/sesame/bengal gram stuffing

KOZUKKATTAI:

Place the prepared rice flour in a bowl.

Add a little [1 to 2 sp] oil and salt. Mix well. Add boiled water little by little to make soft dough.

The dough must be flexible and soft.

Take a small portion, roll into a small ball with the greased hands and flatten it thinly without cracks.

Place any kinds of pooranam[ filling ] in it and close it firmly again with the fingers.

Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes.

COCONUT POORANAM:

Combine 1 cup of fresh shredded coconut with 3/4 of mashed jaggery.

Add 1sp cardamom powder and place these in a hot kadai and cook on a medium fire until it is thickened.

KADALAIPARUPPU POORANAM:

Soak 1cup of bengal gram for 1 hour and drain it in a colander. Then cook the Bengal gram and mash it finely.

Place 11/2 cups of mashed jaggery in a kadai and add a little water. Make kambi paagu off it.

Add the mashed bengal gram and half coconut which is shredded finely.

Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened.

You can add green gram instead of bengal gram.

ELLU POORANAM:

Dry roast 1/2 cup of sesame seeds on a slow fire to a light brown colour.

Let it cool and then powder it.

Mash 1/2 cup of jaggery finely and add this to the powder with 1/2 sp cardamom powder.