Kozhukattai Recipe | Modakam recipe | Coconut poornam kozhukattai, Super soft modakam | poornam kozhukattai recipe using raw rice, coconut, and jaggery as main ingredients. Kozhukattai recipe with detailed step-by-step pictures and full video.

We usually make kozhukattai with homemade rice flour or with store-bought idiyappam flour or rice flour. I have already posted 4 ways of making kozhukattai maavu as a separate post. This method is very similar to the one I have posted in that. I usually make kozhukattai using store-bought idiyappam maavu.

I make pretty soft kozhukattais but still, I have mastered the art of my grandmother. She makes bouncy soft kozhakattais and they stay soft for more than 7-8 hours. Also, you get crack-free kozhukattais in this method for sure.

But my grandmother used to make kozhukattais using homemade rice flour only. I always wanted to gain mastery over that art. I simply love making modakam and ulundu poornam kozhukattais and of course the most cutest ammini kozhukattais too. Recently when I was talking to my mom’s younger sister, who is an expert in making kozhakattais, she shared with me 2 interesting ways of making the super-soft outer cover for kozhakattai.

Can I make this kozhukattai batter ahead? Yes, you can make it one day before and keep it inside the refrigerator.

Can I make poornam using desiccated coconut? Yes, you can make it. Check this recipe for more details.

In this recipe, you can see the second method, the other one I did not have time to try and shoot a video but will share it sometime soon. Check out our complete collection of Ganesh Chaturthi recipes.

Kozhukattai recipe – Coconut poornam kozhukattai

  • Let’s wash and soak the rice for 2 hours.
  • Drain excess water and grind this into a fine paste.
kozhukattai recipe - 1
  • You can add little water while grinding. We are going to use the 1 cup water for this.
  • So keep 1 cup water and use little portion for grinding this into a smooth batter.
  • You can grind this batter and keep it inside the fridge for 1 day.
  • Before making the dough, you can filter this ground paste if needed.
Kozhukattai recipe - 2
  • In a pan add 1 tsp sesame oil and add the ground batter.
  • Add the remaining water to this and mix well.
  • Now switch on the stove.
  • Keep the flame in medium.
Kozhukattai recipe - 3
  • Keep stirring. In a few minutes it will start thickening.
  • It will come into a whole mass in 3-4 minutes.
  • At this stage, switch off the flame.
  • Keep this covered and keep aside.
Kozhukattai recipe - 4
  • Let’s make the poornam.
  • In a pan add the jaggery and coconut.
  • If you want you can add the jaggery first and add little water and melt the jaggery first.
  • Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.
coconut poornam kozhukattai - 5
  • Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
  • If you feel it is watery, add 1 tsp of rice flour and mix well.
  • Now add the cardamom powder.
  • Mix well.
Thengai poornam - 6

  • Switch off the flame.

  • Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.

  • Now take out the dough and place it in a wide plate.

  • Add 1 tsp of sesame oil on this.

  • Grease your hands with oil.

Kozhukattai recipe - 7
  • The dough will be little warm only. Just start kneading it well.
  • Knead for 2 minutes and make a non sticky dough ball.
Kozhukattai recipe - 8
  • Always keep this covered.
Kozhukattai Recipe - 9
  • Now take a lemon sized dough ball.
Kozhukattai recipe - 10
  • Grease your hands and start shaping the modakam.
Modakam recipe - 11
  • Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.
Modakam recipe - 12
  • Gently close this and make modakam.
Kozhakattai recipe - 13
  • Always keep the modakam covered with damp cloth till we finish making the rest.
  • If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.
kozhukattai recipe - 14

  • Heat water in an idli pan.

  • Grease the idli plate and arrange the kozhukattais on this.

  • Cover and steam for 10 minutes.

  • Keep the flame in medium.

  • Once it is done, switch off the flame and keep it covered for 2 minutes.

  • Open the lid and cool for 2 minutes.

  • Then take it out from the idli plate.

Modakam recipe - 15
  • Super soft kozhukattais are ready for neivedyam.
Modakam recipe - 16
    1. This is a no-fail method; you need not worry about the brand and texture of rice flour.
    1. Always ensure to grind the batter into a fine paste, this will ensure super soft kozhukattais.
  • 3 You can use store bought idiyappam maavu or kozhukattai maavu for making kozhukattai | modakam.
Kozhukattai - 17

Modakam | poornam kozhukattai

Ingredients

For the outer cover

  • ½ cup raw rice
  • 1 tsp sesame oil
  • 1 cup water
  • Sesame oil to make the kozhukattai
  • ¼ tsp salt

For the coconut poornam

  • 1 cup coconut
  • ½ cup powdered jaggery
  • ½ tsp cardamom powder

Instructions

  • Let’s wash and soak the rice for 2 hours.
  • Drain excess water and grind this into a fine paste.
  • You can add little water while grinding. We are going to use the 1 cup water for this.
  • So keep 1 cup water and use little portion for grinding this into a smooth batter.
  • You can grind this batter and keep it inside the fridge for 1 day.
  • Before making the dough, you can filter this ground paste if needed.
  • In a pan add 1 tsp sesame oil and add the ground batter.
  • Add the remaining water to this and mix well.
  • Now switch on the stove.
  • Keep the flame in medium.
  • Keep stirring. In a few minutes it will start thickening.
  • It will come into a whole mass in 3-4 minutes.
  • At this stage, switch off the flame.
  • Keep this covered and keep aside.

Let’s make the poornam.

  • In a pan add the jaggery and coconut.
  • If you want you can add the jaggery first and add little water and melt the jaggery first.
  • Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.
  • Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
  • If you feel it is watery, add 1 tsp of rice flour and mix well.
  • Now add the cardamom powder.
  • Mix well.
  • Switch off the flame.
  • Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.
  • Now take out the dough and place it in a wide plate.
  • Add 1 tsp of sesame oil on this.
  • Grease your hands with oil.
  • The dough will be little warm only. Just start kneading it well.
  • Knead for 2 minutes and make a non sticky dough ball.
  • Always keep this covered with a damp cloth.
  • Now take a lemon sized dough ball.
  • Grease your hands and start shaping the modakam.
  • Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.
  • Gently close this and make modakam.
  • Always keep the modakam covered with damp cloth till we finish making the rest.
  • If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.
  • Heat water in an idli pan.
  • Grease the idli plate and arrange the kozhukattais on this.
  • Cover and steam for 10 minutes.
  • Keep the flame in medium.
  • Once it is done, switch off the flame and keep it covered for 2 minutes.
  • Open the lid and cool for 2 minutes.
  • Then take it out from the idli plate.
  • Super soft kozhukattais are ready for neivedyam.

Video

Notes

  1. This is a no-fail method; you need not worry about the brand and texture of rice flour.