Poorana Kozhukattai (verkadalai- peanuts)

 It’s typically prepared on special occasions on Ganesh chaturti. It is also known as  modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar.
Ingredients:

1. Rice flour - 1 cup
2. Water - as needed ( might need from 1 1/4 cups to 2 cups, depends on the rice flour)
3. Salt - to taste
4. Oil - 1 tsp + to grease the palm

For the filling / Poornam :

1. Peanuts / Verkadalai (dry) - 1/2 cup
2. Shredded fresh coconut - 1/4 cup
3. Jaggery - 1/2 cup, powdered , add acc to taste
4. Cardamom powder - a pinch
5. Salt - a pinch

Method:

For the filling :

• Dry roast the peanuts on a low flame until it turns golden and crispy, about 5 minutes. Rest the peanuts on a plate to cool for 2 to 3 minutes. Then remove the skin.
• Add the peanuts to a mixer jar and give a whip . Now add the powdered jaggery, a pinch of salt and again give a whip. Throw in the fresh coconut , grind the whole mixture for few seconds so that it grinds and becomes slightly coarse. Remove the jar and transfer the peanut mixture to a bowl. 
• Add the cardamom powder, mix well with the poornam. The filling will be slightly wet. Keep aside and get ready with the outer cover preparations.

For the outer layer :

•  Take the rice flour in a wide bowl. In a sauce pan boil the water (as needed) with enough salt, oil and bring them to a boil.
• Add this boiling water little by little to the rice flour and using a back side of a wooden ladle, mix it thoroughly. Add the water until u feel it's enough to get a soft dough.
• Cover the bowl for a minute. Later grease ur palm and start kneading the dough , forming a soft dough. Cover the dough with the damp cloth else the dough son becomes dry on it's outside.