Mung Sprouts Kozhukatai

My grandmother used to make this type of kozhukatai, we use to say this ilayapam as we to make this in a leaf called arasa ilayai or don't remember exactly . I still remember me and grandmother we use to go somewhere and pick up these leaves for that recipes. Those days are really memorable and cherishable, care free life....
 Anyway before going to the recipe first i would like to thank Priya of Priya's easy n tasty recipes. I never got sprouts so good, she was kind enough to help me on this and this time i got it perfect as shown in the picture. She also has lots of innovative recipes using different sprouts, i have to say that her current ongoing event inspired me to prepare this with sprouts otherwise i would have done with just normal mung beans. To view her event details click here.
How to make sprouts:

Take 1 cup of mung beans or any other bean which you want to sprout, soak them in water for 1 whole night. The next day day morning filter the water completely, transfer the beans to another bowl, cover with a muslin cloth and leave it in the dark side of room for one day , you can see the sprouts coming out after 1 day which you can use it for your recipes.
Ingredients:
For the dough:
Rice flour- 1 cup
Milk- 1/2 cup
Water- 11/2 cups
Ghee-1 tsp
Oil- 4 tsp
Salt a pinch
For the filling:
Mung sprouts- 1/2 cup
Black jaggery- 3 tbsp
Grated fresh coconut- 1/4 cup
Ghee- 2 tsp
Cardamom powder-1/2 tsp
Method:
First prepare the filling by heating the ghee in a saucepan, add the coconut, cardamom powder and black jaggery. Then add about 1/2 tbsp of water. Keep the flame in medium to low and heat until it becomes liquid and runny, at this stage add the sprouts and mix well. Keep stirring and cook until the water is dried out. Switch off the flame and set it aside.

Now prepare the dough by mixing the flour, milk, water, ghee and salt in a non stick pan. Heat it in a medium to low heat, keep stirring continously without any lumps. Keep stirring until it reaches a sticky dough consistency. At this take it off from the stove and add the oil and mix well to form a smooth dough.
To make the kozhukatai, apply oil or ghee in your palm and rub well. Take a lemon size ball out of the dough, press it to a circle on a cling film, place the filling in the middle, close it and seal the edges using a fork. Steam them using idli plates or any other steamer for 15 minutes.
Serve warm or cold.
This recipe goes to the event Let's sprout hosted by Priya's easy n Tasty recipes.

This recipe also goes to my event Iftar Moments: Hijri 1431

This recipe also goes to the event Steamy Kitchen event hosted by Cooking Escapades

.