Vegan Writer: Wandering Solo, Writing with Heart, One Story at a Time
Whoever thought of making a dough, filling it with cooked chana dal and jaggery, rolling it out, cooking it on a tawa, and then eating it piping hot, was a genius.
Because I don’t know any other dish like puranpoli that’s as filling and fulfilling at the same time.
Modak, which is made in Maharashtra, is the same as Kozhukatta, which is made in Kerala. For the unversed it is a steamed rice dumpling with the filling of coconut, jaggery with a hint of cardamom. When you take a bite of this piping hot Kozhukatta, you first taste the soft mildly salty taste of the steamed rice covering and then tumbles out of it the moistened juicy coconut and jaggery mixture slowly revealing its richness.
Do you wonder how to make the dosa batter? Have you attempted and failed to get that beautiful looking tasty dosa? Then read further to know more about my journey of learning to make the dosa batter.