Ingredients

• 1/2 cup - channa dal
• 3 tbsp - grated coconut
• 3/4 cup - grated jaggery
• 1 tbsp - ghee
• 2 tbsp - cashew nuts
• 1/2 tsp - cardamom powder
• 1 cup - rice flour
• 2 tbsp - oil

How to Make Channa dal kozhukattai

• Take a pan and add 1/2 cup water, 1 tsp oil and a little salt.
• When the water starts to boil, add the rice flour and mix well.
• Remove from flame and keep aside covered with a plate.
• Dry roast channa dal in a pan.
• Cook the fried channa dal in a pressure cooker up to 3 whistles.
• Strain the excess water from the cooked channa dal and grind in a mixer.
• Dissolve grated jaggery in a pan with 1/2 cup water.
• Once the jaggery syrup starts to thicken, add the grated coconut and ground channa dal powder. Mix well and remove from flame.
• Fry the cashews in ghee and add to the channa dal mixture.
• Add cardamom powder.
• Split the jaggery mix into balls.
• Take the rice flour mixture and sprinkle some warm water and oil. Knead to form a dough.
• Dip your fingers in oil, take a small ball of the rice flour dough and shape into a cup.
• Place the pooran in the cup and press to seal all sides.
• Repeat the same for the rest of the dough and pooran.
• Steam cook the kozhukattai in an idli cooker for 5 mins.
• Serve hot.
• Recipe & image courtesy: www.subbuskitchen.com