Kadala paruppu (Bengal gram dhal)Kozhakattai

You may have already read about the preparing of the outer covering for the kozhakattai in detail under the Vella Kozhakattai. So you already have the outer covering made and ready. Let us know go ahead and prepare the filling for this variation. This is a sweet variation of Kozhakattai filled with dhal and vellam (jaggery).

 Preparation time: 10-15 min         Cooking time: 10-15 mins
Serves: 4-5

Ingredients for Stuffing of Kadala paruppu (Bengal gram dhal)Kozhakattai

 • Kadala paruppu-     1 cups 

 • Gratedcoconut -      1/2 cup

 • Jaggery –   1  1/2 cups
 • Cardamom powder -    1/4 tsp   

Method: 

Step 1: Wash and pressure cook bengal gram dhal till soft.
Step 2: Melt the jaggery in half a cup of water and filter to remove impurities. 

Step 3: When it starts boiling, add the cooked dhal. Keep stirring till it thickens. 

Step 4: Add the grated coconut. Cook till it leaves the sides of the pan. 

Step 5: Add cardamom powder and mixwell. 

Step 6: Now your stuffing is ready. When it cools a little, make 10-12 small balls out of it and keep it aside.

How to make the Kozhakattais:

Step 1: Now take the rice flour dough already made for vella kozhakattai and make small balls. 

Step 2: Grease your palms with oil,keep the dough and flatten it into round shape with the other hand.

Step 3: You can dip your fingers in the water and oil mix if needed to make it easier. Now place the dhal jaggery ball on it and close it as shown in the picture above 

Step 4: Repeat the process till all the coconut jaggery balls are used up.

Step 5: Arrange all the prepared Kozhukattais on a greased steaming plate and steamcook for five to seven minutes or till done (when the kozhakkattais cook theybecome glossy and shiny).

Step 6: Wait for 10 minutes for it to cool down and then transfer it carefully onto a plate.

The Kadala Paruppu Kozhakattais are now ready.

You may have already read about the preparing of the outer covering for the kozhakattai in detail under the Vella Kozhakattai. So you already have the outer covering made and ready. Let us know go ahead and prepare the filling for this variation. This is a sweet variation of Kozhakattai filled with dhal and vellam (jaggery).

 Preparation time: 10-15 min         Cooking time: 10-15 mins
Serves: 4-5

Ingredients for Stuffing of Kadala paruppu (Bengal gram dhal)Kozhakattai

 • Kadala paruppu-     1 cups 

 • Gratedcoconut -      1/2 cup

 • Jaggery –   1  1/2 cups
 • Cardamom powder -    1/4 tsp   

Method: 

Step 1: Wash and pressure cook bengal gram dhal till soft.
Step 2: Melt the jaggery in half a cup of water and filter to remove impurities. 

Step 3: When it starts boiling, add the cooked dhal. Keep stirring till it thickens. 

Step 4: Add the grated coconut. Cook till it leaves the sides of the pan. 

Step 5: Add cardamom powder and mixwell. 

Step 6: Now your stuffing is ready. When it cools a little, make 10-12 small balls out of it and keep it aside.

How to make the Kozhakattais:

Step 1: Now take the rice flour dough already made for vella kozhakattai and make small balls. 

Step 2: Grease your palms with oil,keep the dough and flatten it into round shape with the other hand.

Step 3: You can dip your fingers in the water and oil mix if needed to make it easier. Now place the dhal jaggery ball on it and close it as shown in the picture above 

Step 4: Repeat the process till all the coconut jaggery balls are used up.

Step 5: Arrange all the prepared Kozhukattais on a greased steaming plate and steamcook for five to seven minutes or till done (when the kozhakkattais cook theybecome glossy and shiny).

Step 6: Wait for 10 minutes for it to cool down and then transfer it carefully onto a plate.

The Kadala Paruppu Kozhakattais are now ready.