Pottukadalai poornam Kozhukattai

Pottukadalai poornam kozhukattai | Stuffing made using pottukadalai or roasted gram| Modak recipe

I have posted a lot of modak recipes with different stuffings in Jeyashris kitchen. This year tried this protein rich pottukadalai poornam kozhukattai. This stuffing is an easy one and we can eat the poornam as such as a healthy snack.

I have posted kozhakattai maavu in 4 different methods, Ellu kozhukattai, kozhukattai using desiccated coconut. Apart from this, we have the Maharastrian style Khoya modak, shahi coconut modak and chocolate mawa modak recipes available in Jeyashri’s Kitchen.

Apart from the sweet stuffed kozhukattais, we have many more savory kozhukattais also on the website. I have posted Ulundu Kozhukattai, ammini kozhukattai, poornam ammini kozhukattai, kara ammini kozhukattai and many more.

I have compiled all the Ganesh Chaturthi recipes from Jeyashris kitchen in one post. Check out the list of Ganesh Chaturthi recipes. I have included payasam recipes, sundal, and ladoo recipes too.

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Pottukadalai kozhukattai

Pottukadalai | Roasted gram stuffed modakam recipe

Course Festival recipes,, Sweet

Cuisine Indian

Keyword Festival recipes, Ganesh chaturthi recipes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16 kozhukattais

Author Jeyashri suresh

Ingredients

• ½ cup pottukadalai
• 1/3 cup jaggery
• 1 tbsp ghee
• ¼ cup fresh coconut
• ¼ tsp cardamom powder
• 1 cup rice flour
• 1.5 cup – 2 cups water
• 1 tsp sesame oil + few for making modak

Instructions

• First let’s make the pottukadalai stuffing for the modakam.
• Add ½ cup pottukadalai| roasted gram in a mixie jar.
• Now add 1/3 cup powdered jaggery and ¼ tsp cardamom powder
• Pulse it, it will become a powder now. But we can’t make balls out of it.
• Add ¼ cup fresh coconut or you can use desiccated coconut or copra (dry coconut) and 1tbsp of ghee.
• Pulse it again and transfer it to a plate.
• Now you can make small balls. This came to 16 small balls.
• Keep them aside.
• Add 2 cups water and 2 pinches of salt.
• Let the water come to a rolling boil.
• Add 1 cup homemade rice flour | idiyappam flour in a wide bowl.
• Add hot water little by little and mix well.
• Cover and keep to avoid drying.
• Once warm, open and knead with oil greased hands.
• Knead into a smooth dough.
• Add 1 tsp sesame oil and cover the dough
• Now make small lemon sized balls.
• Take one ball, grease your hands.
• Start making the outer cover for modak.
• Place one pottukadalai urundai stuffing inside.
• Gently bring all the sides together and make this into the shape of a modak.
• Steam the modaks for 10 mins, till it becomes glossy.
• Take out and allow this to cool for 1-2 minutes and then transfer to a plate.
• Pottukadalai modakam is ready for neivedyam.

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Notes

1. You can increase the jaggery to ½ cup if you want it sweeter.

2. You can use desiccated coconut or kopra for the stuffing.

3. Outer cover for the kozhakattai can be made using homemade rice flour or store-bought flour or idiyappam flour too.

• First let’s make the pottukadalai stuffing for the modakam.
• Add ½ cup pottukadalai| roasted gram in a mixie jar.
• Now add 1/3 cup powdered jaggery and ¼ tsp cardamom powder
• Pulse it, it will become a powder now. But we can’t make balls out of it.

• Add ¼ cup fresh coconut or you can use desiccated coconut or kopra (dry coconut) and 1tbsp of ghee.
• Pulse it again.

• Transfer it to a plate.

• Now you can make small balls. This came to 16 small balls.
• Keep them aside.

• Add 2 cups water and 2 pinches of salt.
• Let the water come to a rolling boil.

• Add 1 cup home made rice flour | idiyappam flour in a wide bowl.
• Add hot water little by little and mix well.
• Cover and keep to avoid drying.

• Once warm, open and knead with oil greased hands.
• Knead into a smooth dough.
• Add 1 tsp sesame oil and cover the dough
• Now make small lemon sized balls.

• Take one ball, grease your hands.
• Start making the outer cover for modak.
• Place one pottukadalai urundai stuffing inside.
• Gently bring all the sides together and make this into the shape of a modak.

• Steam the modaks for 10 mins, till it becomes glossy.
• Take out and allow this to cool for 1-2 minutes and then transfer to a plate.

• Pottukadalai modakam is ready for neivedyam.

1. You can increase the jaggery to ½ cup if you want it sweeter.
2. You can use desiccated coconut or kopra for the stuffing.
3. Outer cover for the kozhakattai can be made using homemade rice flour or store-bought flour or idiyappam flour too.