Moong Dhal Modhagam|Moong Dhal Kozhukkattai|Paasi Paruppu Kozhukkattai:
I hope all of you are geared up for Vinayagar Chathurthi Celebrations. I have been waiting to try a modhagam recipe and share my blog for 2 weeks but it happened only today morning. I didn’t plan anything. I had some dhal made for my son for today’s lunch and I had rice flour and tada…Modhak was done.It is Moong Dhal Modhagam. I am a beginner and all time failure when it comes to modhagam. I miss something or the other every time. Last year I had made bajra/kambu/pearl millet flour kozhukkattai with dry fruit and nut stuffing. I missed clicking on a few steps and haven’t posted it on my blog. It was almost close to perfect. This time I collected enough tips from every master chef of the family and tried two variants and they came out so well. I made exactly 4 with a small quantity for each variety. I am sharing the measurements for a higher quantity. Without much delay, I am getting to the recipe of yellow moong dhal /paasi payaru modhagam.
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Moong Dhal Modhgam Recipe:
This will make 16 modhagams
For the Kozhukkattai Dough:
- Rice Flour-1 cup
- Water-1 1/4 cups
- Oil-1 tbsp
- Salt-A pinch
For the stuffing:
- Cooked Mashed Dhal-1/2 cup
- Jaggery(Grated)-1/2 cup
- Water-Less than 1/4 cup
- Cardamom Powder-A pinch
- Ghee-To Cook
- Coconut-1/2 tbsp
- Cashews-1/2 tbsp
To make the dough:
1. Measure and keep all the ingredients ready.
2. Heat a pan and oil to it.
3. When it is hot, add water.
4. Now slowly add the flour by continuously stirring.
5. Keep mixing well until the entire flour gets gathered into a mass.
6. The flour will get gathered into a non-sticky soft pliable dough in 2 minutes.
7. Once it becomes warm, grease your palms with oil and gently roll the dough.
8. Keep this aside covered with a wet cloth.
To make the stuffing:
1. Add ghee in a pan and roast coconut and cashews.
2.Set them aside.
3. In the same pan add little water and allow it to boil.
4. When it boils add the grated jaggery and keep stirring.
5. When it completely dissolved add the cooked and mashed moong dhal.
6. Blend it well.
7. Add the roasted cashews, coconut and cardamom.
8. Mix them and cook in low flame till it becomes a solid.
9. Cool and keep it aside. The stuffing is ready.
To shape the Moong Dhal Modhagam:
1. Grease the mould with oil.
2. Add a small quantity of the dough and press towards the outer layer.
3. Fill the stuffing in the hollow space.
4. Cover the bottom again with some dough.
5. Open the mould and carefully remove the kozhukkattai.
6. Repeat the same for the remaining dough and stuffing.
7. Grease the plates of an idly maker or a steamer and place the kozhukkattais carefully.
8. Steam cook for 10 minutes in medium flame.
9. Soft and Spongy Moong Dhal Modhaks are ready to relish 🙂
You can use homemade rice flour or storebought flour or idiyappam flour.
Be careful while unmoulding and taking the dumplings from the steamer.
Serve it warm always.
This stays good for a day at room temperature.
Skip jaggery for kids below one year and replace with dates syrup.
The recipe as such is suitable for kids above 1 year.
Consult with your doctor before offering any new food to the baby.
Consider the family history of allergies before introducing any new food to baby
Be sure to have eliminated doubts of allergies of each ingredient before offering this to the baby.
Skip salt if the baby is below one year.
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