Kadalai Paruppu Poorna Kozhukattai - Modakam

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:

Kadalai Paruppu Poorna Kozhukattai Recipe with Video below: