Ingredients :
Rice flour 1 glass
Water 1 glass
Fresh grated coconut 1 cup
Jaggery 1/4 cup
Salt A pinch
Cardamom powder 1 sp
Seasame oil 1 sp
Ghee 1 sp.
Methods :
1. For flour [See 2nd Photo]:
Soak the rice in the water for an hour & then drain the water, dry the rice in a cloth till the rice becomes separated. [Do not dry in sunlight.] Then grain it smoothly. After graining it, fry the flour for 5 mins. If you draw a line from the flour the line should come straight.
2. For Pooranam [See 1st Photo]:
Take 1 cup of grated coconut & 1/4th cup of jaggery, mix them all together & keep it on the gas. Pour 1 sp of ghee & cardamom powder to that & keep on stirring it till it becomes thick. See to it that the mixture doesn't stick towards the side of the vessel. Remove from the gas & make it cool. Your pooranam is ready.
3. For Dough :
Boil 1 glass of water in a pan & add a pinch of salt & 1 sp of seasame oil. When the water starts boiling, lower the flame & drop the rice flour deftly. Keep stirring briskly to ensure that there are no lumps. Switch off the flame at this stage & keep stirring. In a few seconds you may find it difficult to stir as the batter thickens. At this stage use your palm to knead so that even tiny lumps do not remain. Apply little oil in your palms while kneading so that the dough will not stick your hand. Place the dough in a wet muslin cloth & cover it completely.
4. For making kozhakatais:
Take a small lemon size flour from the dough & spread it like a small puri & keep the pooranam inside, close it & give a shape like a coconut. Then steam the kozhakatais in an idli mould after pre heating in water in the rice cooker. After 7 to 8 mins switch off the gas. Wait for a while & remove the kozhakatais from the mould. Your poornam kozhakatais are ready to serve.
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