Ingredients for outer covering
rice flr 1 cup
water 2 cups
oil 1 tsp
salt a pinch
For puranam
coconut grated 1 ( normal size)
vellam/ jaggery one small orange size ( one heaped katori/ 5 tbsp approximately)
For the outer covering
boil water, add salt & oil, mix the flour stirring well so that no lumps are formed, cover this with a wet cloth & remove it to another vessel & close it tight.
The puranam can be made the previous day also
for puranam, add coconut & jaggery/ vellam in a thick pan, add 1/4 cup water, mix well. In case the jaggery contains impurities, it would be better to dissolve it in a little water, strain, then add coconut & keep on stirring till it is completely dry, towards the end, as it starts getting thick, keep the flame small. If you remove it quite dry, then the puranam will last long, also it won't be sticky to make.
The same puranam can be used for " poricha kolakkattai" also.
To make kolakkattai, keep little oil in a small cup & little water in another cup, apply oil in your fingers & palm lightly & take little prepared mavu. Roll it, first, then flatten it, then pressing with your thumb in the centre to hold, press around the corners so that you get a small cup shape, put little of puranam, gather from around, give the shape of kolakkattai, by pulling a bit of mavu on top.
Once you've about 20 of kolakkattais ready, then in an idli plate, wash it well, keep water in the pressure cooker like for idlis, put the kolakkattais in the plate & steam for 5 minutes. Cool & then take of the plate. This can be steamed in the microwave idli plates too for about 2-3 minutes.
rice flr 1 cup
water 2 cups
oil 1 tsp
salt a pinch
For puranam
coconut grated 1 ( normal size)
vellam/ jaggery one small orange size ( one heaped katori/ 5 tbsp approximately)
For the outer covering
boil water, add salt & oil, mix the flour stirring well so that no lumps are formed, cover this with a wet cloth & remove it to another vessel & close it tight.
The puranam can be made the previous day also
for puranam, add coconut & jaggery/ vellam in a thick pan, add 1/4 cup water, mix well. In case the jaggery contains impurities, it would be better to dissolve it in a little water, strain, then add coconut & keep on stirring till it is completely dry, towards the end, as it starts getting thick, keep the flame small. If you remove it quite dry, then the puranam will last long, also it won't be sticky to make.
The same puranam can be used for " poricha kolakkattai" also.
To make kolakkattai, keep little oil in a small cup & little water in another cup, apply oil in your fingers & palm lightly & take little prepared mavu. Roll it, first, then flatten it, then pressing with your thumb in the centre to hold, press around the corners so that you get a small cup shape, put little of puranam, gather from around, give the shape of kolakkattai, by pulling a bit of mavu on top.
Once you've about 20 of kolakkattais ready, then in an idli plate, wash it well, keep water in the pressure cooker like for idlis, put the kolakkattais in the plate & steam for 5 minutes. Cool & then take of the plate. This can be steamed in the microwave idli plates too for about 2-3 minutes.
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