Kadalai Paruppu Poorna Kozhukattai Recipe with Video. This kozhukattai is commonly called as Modakam that is made with different variety of stuffings.
Modakam is the most favourite of “Bappaa” that is offered to Him during Ganesh Chaturthi or Vinayaga Chaturthi.
These steamed dumplings (modakams) uses a sweet stuffing of chana dal and jaggery making these vegan, gluten free and sugar free.
There are different ways by which one can do the kadalai paruppu Poornam. Some keep it straight only by using kadalai paruppu (chana dal) and some add grated coconut along with it.
Here I’m sharing just like how my mom makes it. We add equal quantity of chana dal and freshly grated coconut and the resulting stuffing is both aromatic and easy to shape as well.
My mom will dry out the cooked chana dal on a kitchen towel for 5 to 10 mins to fully remove all moisture while she gathered the other ingredients for the Poornam.
The only difference is while she used to pound the chana dal first in the manual grinding stone (Ammi Kallu) and do the rubbing motion and dal will be ground to a moist powdery consistency.
Since I do not have Ammi Kallu, I pulse it in the mixie jar. We also do not cook the Poornam. But if you want to do it, you can.
She also used to shape the modakams only using her fingers. But I, for the sake of Pooja, shape just one manually and for the rest, use the Modak or kozhukattai mould, as I prefer that. But it is totally upto you.
Instead of using kadalai paruppu poornam for stuffing, you can also use this thengai poornam to make modakams.
Is soaking the dal necessary?
Roasting the dal and soaking it before pressure cooking is important because this step prevents the dal from getting a slimy or sticky outer layer that usually forms while cooking.
Points to note if using a mixie jar:
Always use the pulse mode in the mixer grinder. Pulse at regular intervals to make a coarse paste.
Do not grind the mixture in grinding mode after adding jaggery at one go.
If you do that, the heat of the machine will get transferred to the ingredients and the jaggery will melt making the stuffing soggy. So be patient while grinding the stuffing.
What to do if the stuffing becomes soggy?
To make the stuffing firm enough to make into balls, heat a pan and add ½ to 1 tsp ghee depending on the quantity.
Once the ghee melts, add all the stuffing and cook over low flame for few minutes while mixing often to prevent the bottom from sticking and burning.
After few minutes, the moisture will evaporate and the stuffing will start to thicken. Switch off and let it cool. It will become even more firm after cooling.
The time taken to cook will depend on the quantity of the stuffing. The only thing you need to be careful is not to overcook it. In that case, the stuffing will become way too hard upon cooling.
What flour to use for making kozhukattai?
I have used homemade kozhukattai flour that I have made in bulk over this weekend for the upcoming Vinayaka Chaturthi festival.
Using homemade flour is always best. You can also grind it in a mill.
If time does not permit, then you can use store bought Idiyappam or Kozhukattai flour. Before buying check the manufacturing date for recent date to ensure freshness.
You can also use plain rice flour, in which case the water added have to be increased to ensure the softness of cooked kozhukattais.
You can also replace one part of rice flour used with any type millet flour. Before using just dry roast in a pan. The time will depend on the quantity of flour you use
Points to note while making modakam:
Always use fresh coconut for good flavour.
Instead of sesame oil, you can also use ghee.
Always keep the dough covered to prevent if from drying out.
If that happens, sprinkle enough warm or hot water and knead it once again for easy shaping.
If you prefer the stuffing to be very sweet, then use equal amount of jaggery for the combined quantity of coconut and chana dal.
Kadalai Paruppu Poorna Kozhukattai video:
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Kadalai Paruppu Poorna Kozhukattai Recipe with Video below:
Kadalai Paruppu Poorna Kozhukattai - Modakam
For the Poornam:
- Chana dal or kadalai paruppu - ¼ cup
- Coconut - ¼ cup freshly grated
- Jaggery - ⅓ cup grated
- Cardamom - 1
- Ghee - ¼ tsp
For the dough:
- Kozhukattai or Idiyappam flour - ½ cup
- Water - ¾ cup
- Sesame oil - ½ tsp
- Salt - 1 generous pinch
For the Poornam:
- Heat a pan over medium flame. Add chana dal and roast it for 3 to 4 mins.
- Take care not to burn it. Transfer to a bowl, add water to cover the dal and let it soak for 20 to 30 mins.
- Pressure cook for 2 to 3 whistles. After opening, drain the water completely and let the dal cool completely.
- Transfer cooled dal to a mixie jar, add cardamom, grated coconut & pulse few times first.
- Then grind it to a smooth consistency. Lastly add jaggery & pulse once or twice so that they get mixed well & evenly.
- Heat the same pan over low flame. Add ghee and once it melts, add the ground mixture and cook for 2 to 3 mins, mixing meanwhile.
- Switch off and let cool. Make small balls by dividing them equally and set aside. Poornam is done.
For the outer dough:
- Heat a pan with water. Add sesame oil and salt. Let it come to a rolling boil.
- Switch off and take the pan off the stove.
- Add kozhukattai flour and mix vigorously with a wooden spoon or spatula.
- It will come together in a mass. Close with lid and rest for 2 to 3 mins.
- Meanwhile wet a clean kitchen towel and squeeze out the excess water.
- Place the damp towel on the kitchen counter and dump the dough mass into it.
- Bring the edges of the cloth together and roll into a bag.
- Punch and push the cloth bag so that the dough gets kneaded well.
- Make small lemon sized balls from the dough and keep it covered with the damp cloth.
Make the modakam or kozhukattai:
- If doing by hand: Take a dough ball and make into a small cup with your fingers.
- Place Poornam ball into it and bring the edges from all around to the top.
- Cover, roll gently into a ball and make the modakam shape.
- If using a mould: Grease the insides with sesame oil first.
- Push the dough ball into it and press the dough all around the insides making an indent.
- Place a Poornam ball into the indent and press gently to fill the indent.
- Take a small ball of dough and seal or close the bottom.
- Prepare likewise till the dough gets finished.
- Grease an idli or steamer plate with oil. I greased a banana leaf with sesame oil and placed into a steamer plate.
- Arrange all the modakams into it by placing them one next to the other.
Steam the Modakams:
- Heat 1 to 2 cups of water in an idli or steamer pot.
- Once water starts to boil, place the idli or steamer plate into it.
- Close with lid and steam for 4 to 5 mins.
- Remove the idli and let it cool for 2 to 3 mins before taking them out.
- Modakam with kadalai paruppu poornam is ready for neivedhyam.