Green gram modak recipe, Pachai payaru kozhukattai recipe(Sweet and Salt) ~ Food Recipes

green gram modak recipe

Green gram modak recipe – Pachai payaru kozhukattai recipe sweet and salt versions for Ganesh Chaturthi.

This green gram modak and kozhukattai idea was suggested to my cousin sis.Last week when we were chatting she asked me to try stuffing with green gram dal(pachai payaru or paasi payaru) and she insisted me to try and post both sweet and salt green gram stuffing for kozhukattai, Thank you Susma without your push am sure I wouldn’t have tried both

This stuffing is healthy and tastes great and tastes no less than the chana dal or coconut pooranam we usually make.Do try this and let me know how you liked it.

Usually I seal the edges like this but for this I tried this sealing from raks.Isn’t that nice?!
green gram modak recipe

Green gram modak

Pachai payaru kozhukattai recipe, kozhukattai with green gram stuffing both sweet and salt versions.

1 cup rice flour(idiyappam flour or kozhukattai flour)
1/2 cup green moong dal ((pachai payaru or paasi payaru))
salt to taste
water as needed
oil to grease

For sweet:

1/4 cup jaggery
2 tbsp coconut
1/8 tsp cardamom powder

For salt:

1 tsp oil
few chopped curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal
1/4 tsp red chilli powder
salt to taste

Measure jaggery and add it in a pan, add water and dissolve it well.
Heat it up for few mins just for the jaggery to get dissolved.Strain to remove impurities.
Dry roast green gram dal until golden, pressure cook for about 4 whistles.
It should not be too mushy as we need whole bits for salt version.Divide into 2 portions for sweet and salt.Heat oil in a pan – add the items listed under ‘to temper’.
Let it splutter.Add green gram dal saute for a minute.
Break it roughly, add required salt and red chilli powder.
Mix well, finally add grated coconut.
Mix it well.Switch off, transfer to a bowl and set aside.Now in another pan heat jaggery syrup, when it starts to bubble add another portion of cooked green gram dal.
Mash it with a masher like shown.
Keep cooking in low flame until it becomes a mass. It will be thick and not sticky. At this stage add coconut.
Now prepare the outer dough.Measure and take rice flour in a mixing bowl,add salt.
Mix it once.Boil water until it bubbles up,switch off then add it to rice flour.
Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.Keep covered with a wet cloth until use.
Mix well and set aside.Make small balls with the sweet pooranam.Now both sweet and salt pooranams are ready, the rice flour dough is also ready.
Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible make it like a small cup.Now keep the sweet pooranum in the middle of the cup as shown below.
Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.Now for the salt version flatten a lemon sized ball, make it thin.
Add the stuffing in the center.Pull the left side and seal it as shown below.Press inwards to get this shape.
Repeat to finish the dough.Prepare the steamer,grease the steaming plate with few drops of oil.Steam cook for 10 mins in low medium flame or until the kozhukattais are not sticky.They will turn shiny.Steam in batches.
Serve hot!

The salt version needs not so mushy green gram so cook accordingly.I did not soak it for this reason.If you want it too mushy then soak for 2-3 hours and then cook.
Roasting green gram gives nice flavour to the stuffing.

How to make green gram modak recipe:

Measure jaggery and add it in a pan, add water and dissolve it well.
Heat it up for few mins just for the jaggery to get dissolved.Strain to remove impurities.
Dry roast green gram dal until golden, pressure cook for about 4 whistles.
It should not be too mushy as we need whole bits for salt version.Divide into 2 portions for sweet and salt.Heat oil in a pan – add the items listed under ‘to temper’.
Let it splutter.Add green gram dal saute for a minute.
Break it roughly, add required salt and red chilli powder.
Mix well, finally add grated coconut.
Mix it well.Switch off, transfer to a bowl and set aside.Now in another pan heat jaggery syrup, when it starts to bubble add another portion of cooked green gram dal.
Mash it with a masher like shown.
Keep cooking in low flame until it becomes a mass.It will be thick and not sticky.At this stage add coconut.
Now prepare the outer dough.Measure and take rice flour in a mixing bowl,add salt.
Mix it once.Boil water until it bubbles up,switch off then add it to rice flour.
Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.Keep covered with a wet cloth until use.

Mix well and set aside.Make small balls with the sweet pooranam.Now both sweet and salt pooranams are ready, the rice flour dough is also ready.
Grease ur hands with oil.Make lemon sized small ball with the prepared dough and flatten them as thin as possible make it like a small cup.Now keep the sweet pooranum in the middle of the cup as shown below.
Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.Now for the salt version flatten a lemon sized ball, make it thin.
Add the stuffing in the center.Pull the left side and seal it as shown below.Press inwards to get this shape.Else just press to seal the edges.
Repeat to finish the dough.Prepare the steamer,grease the steaming plate with few drops of oil.Steam cook for 10 mins in low medium flame or until the kozhukattais are not sticky.They will turn shiny.Steam in batches.