Kozhukattai with kadalai paruppu pooranam – Modakam with kadalai paruppu poornam- recipe with step-step pictures.
Kozhukattai | modakam we generally make with Thengai pooranam which I have posted earlier here and also we make for Ganesha chaturthi|Vinayagar Chaturthi . I have never tried kozhukattai with channa dal | kadalai paruppu poornam. My mom is here for a week and a few days back I learned the kadalai parrupu poli recipe from her. Recipe for poli I wanted to make kozhukattai with the same stuffing. so today being the first Friday of the Tamil month Aadi I thought I will make Kozhukattai with kadalai paruppu poornam and made it and did neivedhyam too. And above all, Mom told me that I have made perfect Modakams. Here is the recipe for kozhukattai with kadalai paruppu poornam.
Check out our complete collection of Ganesh Chathurthi recipes
Kozhakattai with channa dal poornam
Ingredients
For the poornam
- ½ cup Chana dal
- ½ cup coconut
- ¾ cup jaggery
- ¼ tsp cardamom powder
- ½ tsp ghee
For the outer dough
- 1 cup rice flour
- Water as needed
- 1 tsp sesame oil
- ¼ tsp Salt
Instructions
METHOD TO MAKE POORNAM:
- Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
- Soak it in water for 1/2 an hour.
- Pressure cook till 2-3 whistles. Completely drain the water.
- Let this cool. Once cool, grind this in a mixer along with coconut and cardamom powder.
- Grind this smoothly. Add jaggery in the last and pulse once or twice.
- Poornam is done. If you feel the mixture is a bit watery, don’t worry. Add ghee to a pan and saute for 5 minutes on a low flame. The poornam will come to the right consistency.
- When it is cool, divide it into equal parts.
METHOD FOR MAKING OUTER DOUGH
- In a wide bowl take the flour. Bring the water to a rolling boil. add sesame oil and salt in the water. If using idiyappam flour do not add salt.
- Once the water starts boiling, switch off the flame and add the water to the flour. Mix it well with a spoon.
- Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.
- Take out one portion of the dough.
- With your fingers make a small cup out of it and place the poornam in that.
- Cover it and make it into a modakam shape.
- Do it for the rest of the dough and poornam.
- Grease the idli maker and steam these modakams for 10 minutes.
- When done, allow this to cool for 2 minutes and take it out.
- Modakam with kadalai paruppu poornam is ready for neivedhyam.
Video
Notes
2. Always cover the dough with a moist cloth, else the kozhukattis will get cracked after steaming.
3. You can make the poornam and keep it in the fridge the before day for making Kozhukattai or modakam.
- Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
- Soak it in water for 1/2 an hour.
- Pressure cook till 2-3 whistles. Completely drain the water.
- Let this cool. Once cool, grind this in a mixer along with coconut and cardamom powder.
- Grind this smoothly. Add jaggery in the last and pulse once or twice.
- Poornam is done.
- If you feel the mixture is a bit watery, don’t worry. Add ghee to a pan and saute for 5 minutes on a low flame. The poornam will come to the right consistency.
- When it is cool, divide it into equal parts.
METHOD FOR MAKING OUTER DOUGH
- In a wide bowl take the flour. Bring the water to a rolling boil. add sesame oil and salt to the water. If using idiyappam flour do not add salt.
- Once the water starts boiling, switch off the flame and add the water to the flour. Mix it well with a spoon.
- Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.
- Take out one portion of the dough.
- With your fingers make a small cup out of it and place the poornam in that.
- Cover it and make it into a modakam shape.
- Do it for the rest of the dough and poornam
- Grease the idli maker and steam these modakams for 10 minutes.
- When done, allow this to cool for 2 minutes and take it out.
- Modakam with kadalai paruppu poornam is ready for neivedhyam.
- The outer dough for perfect for 22 modakams. The poornam was left for 5 modakams. We had it as it is.
- Always cover the dough with a moist cloth, else the kozhukattis will get cracked after steaming.
- You can make the poornam and keep it in the fridge the before day for making Kozhukattai or modakam.
Bful preperation.. lovely stuffing n cool pics
nice modakams jeyashri..looks perfect
perfectly done .. my fav too
🙂
They luk doo cute..Jeyashree. nice filling too.
Yummy kozhakattais with a different poornam
Looks perfect & yummy.. Love those cute shaped modhakams..
yummy and love the filling sis
delicious modakams.
Yummy and tempting modagams…Cute little ones…
wow lovely kozhukattai… tempting clicks…
Event: Dish Name Starts with U
yummy modaks….:)
auspicious modaks. i would like to try the chana dal version. i also made a variation of modak, some days back and the recipe is still in drafts. after seeing yours, wanna make them again, even if the process is time consuming.
never had these…but looks delicious
modakam looks super interesting…they are my all time fav…we add some sesame seeds too along with this
wow looks so good. have never had this poornam for kozhakati.. we do this stuffing for puran poli..
Delicious!!!!!!! My favor one…….
Kozhukattai looks super cute!!
Jeyashri…I feel that traditional pooranam of coconut and jaggery is better for kozhukattai. This pooranam is for poli…
Yes i agree, but trust me many people make this poornam for kozhukattai for vinayagar chaturthi and i have the traditional method of making with thengai poornam too
Hi…whenever I try something from website recipe datz not working well with me…again am takin one try after seeing your picture perfect detailed recipe…. Hope it comes well with me .this tym…fingers crossed….
Hi jeyasri.. Want to try out both ulundu n this kozhukattai.. Wats the fool proof method of making the outer dough coz that's always an issue to me.. Add boiling water to the dough like you have done in this or add flour to the water like you have done for ulundu version ?? Waiting for ur response… Thx
If you are a beginner then this method is highly recommended. This is fool proof recipe. Just follow the measurements to the dot.
Excellent taste.. Must try recipe
Excellent taste..
Excellent taste.. Must try recipe