Friday, 25 September 2015


Kozhakattai or Modakam is a nivedyam for Lord Ganesha on Ganesh Chathurthy. This sweet dish a favorite for many! In this blog, I've tried a different poornam, made with dal, unlike the traditional one with coconut. Try out this recipe. 
Modakam consists of an outer base with a sweet or savoury filling inside ,


Good quality raw rice                               - 3 cups
Water                                                        - 2 cups
Gingelly oil                                               - 2 tbsps
Salt                                                            - a pinch

To prepare the dough :

Wash & soak 3 cups of raw rice for one hour .
Drain the rice & spread over a cloth to absorb the water.
Mix one tsp of gingelly oil with the rice & powder it finely in a mixie .
Sieve the powdered rice & measure 2 cups of the rice powder .
Boil 2 cups of water in  a thick bottomed pan , when it starts boiling in a medium flame  add rice powder , 1 tbsp of gingelly oil , a pinch of salt & stir briskly .
When it comes like a lump , remove from fire .
Allow the dough to cool for sometime & pour one tbsp of oil & knead the dough well & keep it covered in a wet cloth .


Fresh coconut                                                  - 2 cups grated
Jiggery                                                             - 1 cup
Cardamom ( elaichi )                                       - 5-6 powdered .
Ghee                                                                 - 4 tbsps
Grate only the white portion of a fresh coconut .
Measure 2 cups & blend for one minute in a mixie .
Heat jiggery in a frying pan with ½ cup of water .
When the jiggery has melted strain it through a strainer & again boil it .
When it boils add the grated coconut 2 tbsps of ghee & powdered cardamom .
Stir it well from the bottom & cook till it leaves the sides of the pan .
When cooled , make  small lemon sized balls & use as filling.



Moong dal                                        - ¼ cup
Channa dal                                        - ¼ cup
Toovar dal                                         - ¼ cup
Grated fresh coconut                         - ½ cup
Jiggery                                               - ½ cup

Soak dals in water separately for 10 minutes .
Pressure cook separately with little water , for 3 whistles .Do not overcook .
If there is extra water, drain it & mash the dal with the spoon .
In a  mixer   just beat the cooked dal , jiggery  , coconut & cardamom powder .
Do not run the mixer for too long .
If the mixture  watery , heat a a tbsp of ghee in a pan , & cook the mixture for  five minutes .
The mixture will become firm .
When cooled make lemon sized balls & use for filling .


Take a lemon sized ball of the dough & rollit between 2 sheetsof polythene to a 5 cms round .( this also can be done with the hand by making the dough to a small katori shape .) ( OR ) modakam moulds can also be used .
Gently remove one sheet of polythene  sheet , keep one tbsp of the filling ( sweet or savoury ) in the centre .
Bring the edges to the centre & shape them like a modak .
Use all the dough  -fillings in the same manner & steam for about 15 minutes .

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