Outer covering:
Soak 1 cup raw rice in water for 2 hrs, Wash well & drain. Keep 2 cups of water

ready. Grind the rice as fine as possible using necessary water from the 2 cups.

Mix the remaining water with paste , add 2 tsp oil , a pinch of salt & put in a

heavy pan like pressure pan. Keep on fire & cook , stirring continuously to

prevent lump formation. When the dough is completely cooked & has solidified

completely , switch off the flame. Close the cooker & allow it to stand for 10

mts so that the cooking will be complete. Open , cool on a big plate & knead it

very well so that the dough becomes silky without any tiny lump even – this is

most important. ( I usually pass the dough through a puran poli press or

kitchen press as it is called ). Keep the dough covered to prevent from

becoming dry.

I now use the food processor-plastic bade or dough kneader & find it very good to get smooth dough.

Puranam or filling :

Sweet puranam:

I am giving a general method – varies for each family.

Lightly roast 2 tsp whole moong till aroma comes & powder . Add this to the

filling . However this step is optional. Grate coconut fine . For 1 heaped cup of

this ½ cup powdered jaggery is necessary. You can give the coconut a run in

the mixi.Mix both & (moong dhal pdr ) & do the filling. The easy way is to

microwave it on hi for 5 mts. Or you can stir in a vessel on flame till it

solidifies on a low fire , taking care not to burn it. Add cardamom powder.

Cool & make small balls. Take a small lemon size dough, pat it into a

2”disc ,put little filling inside , draw the edges to the centre to enclose it

completely – like how we do for stuffed parota or puran poli. Th tip is slightly

elongated to give the typical look ! Make a batch of 7,8 & steam like idlis for 7

– 8 mts. Don’t keep them close to eachother, to prevent sticking. Cool well &

then transfer to a vessel. Keep ½ cup of water mixed with 2 tsp oil in a cup &

wet your hands with that when making the kozhukkattais.

Ulutham puranam:

Soak ¾ cup urad dhal + ¼ cup tur dhal ( + ¼ cup gram dhal, optional)

For 1 hr, grind slightly coarse with 7, 8 red chillies, salt & hing. Steam this

mixture. Cool & crumble. Heat oil, temper mustard seeds, urad dhal & curry

leaves & add this mixture. Mix well & remove. For this the outer covering is

made slightly elliptical, a little filling loosely kept inside, closed & steamed.

Ellu puranam:

In some houses this is made.

Equal volumes of til seeds ( usually black variety is used, but can use white

also) & jaggery are used. Crush roasted seeds in the mixi well, then add

jaggery & run both together to get a puranam. Adding cardamom powder is

optional. For this also the outer covering is made slightly elliptical, a little

filling loosely kept inside, closed & steamed.

The following photo was sent to me by an I L ite friend gjaya.
She has made the sweet puranam in round & elliptical shape.