Kozhukattai and modhakam

கொழுக்கட்டை /மோதகம்

Ingredients: Rice base flour (மேல் மாவு)preparation Raw rice 1 cup. Soak in water for 1 hour. Grind nicely for Dosa batter level. If too thicky then add little water. Add pinch of salt. Take kadai. Add 1/2 to 1 tumbler water, boil. keep low flame. Add 2-3 teaspoon of oil, pour the batter slowly in boiling water and mix well without lump. Now the mix rolls into a ball without sticking to kadai. Wet your hands, knead the flour ball. Keep it aside and cover with a wet cloth. Coconut poornam: தேங்காய் பூரணம் Take 1 cup of grated coconut. jaggery 1/4 cup. Cardamaom pinch. Take kadai. Pour all these and keep stirring on low flame. Once coconut absorbs water from jaggery, it forms well. keep it aside. Sesame poornam: எள்ளு பூர்ணம் Take 1/2 cup cleaned sesame (black/white) and 25 gms jaggery. Put it in mixie and grind into powder. Spicy dhal poornam : பருப்பு பூர்ணம் 1 cup Bengal gram. Soak in water. Add green or red chilly, curry leaf, ginger piece for taste. After 1 hour, grind it well, add salt and pinch of asafoetida. Take kadai, add 1-2 teaspoon of oil, heat it. Add mustard seed to season (thalippu). Keep stirring on low flame, the dhal mix now loosens as 'usili stage' and vecomes non-sticky. Keep it aside. Method: Take a small ball of base flour. Touch finers in oil and flatten it to a diya (agal) cup. Now take any of the above poornam, stuff into the cup and press the edges well. Steam the pieces for 5 minutes, serve after cooling. If the base flour ball is not covered with wet cloth, on steaming, it will crack and poornam spills out. Have different shapes of creativity as semicircle, triangle or coconut shape for the cups to distinguish the variety of poornam in it. Else you will not know what is stuffed inside.