Kozhukattai | thengai poorana kozhukattai

ByVidya Srinivasan
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Kozhukattai | கொழுக்கட்டை | Thengai poorna kozhukattai | inipu kolukattai | vella thenga kozhukattai | sweet modak | thenga pooranam kozhukattai | inipu kozhukattai with step-by-step pictures and video recipe. Check out the inipu kolukattai recipe and if you like the video pls SUBSCRIBE to my channel.

Sweet kolukattai

Sweet kozhukattai, also known as modak or modagam in some regions, is a traditional South Indian sweet dumpling made during festivals, especially during Ganesh Chaturthi. It is made with a filling of jaggery and coconut, wrapped in rice flour dough, and then steamed

Can I use store-bought rice flour?

Yes, in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture. 

Amount of water for kozhukattai dough

It might slightly vary based on the flour you use. always use 1: 1 + ½ for best texture

Tips for kozhukattai dough

  • don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
  • cook till the dough turns nonsticky
  • always keep the dough covered. even when you make kozhukattai cover the rest
  • Use sesame oil for making kozhukattai 

tips for pooranam

  • Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
  • if you are using frozen coconut, thaw it before
  • cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
  • A cold water bath plate is optional but it helps pooranam to turn hard
  • If pooranam turns hard, sprinkle little water and mix well

SHOULD I shape KOZHUKATTAI IMMEDIATELY 

No, wait till dough turns warm enough to handle and pooranam turns completely cool.  

shape kozhukattai

shaping kozhukattai requires little practice. you can shape it as mentioned in the post or use mold. if are using mold, make sure you press well to make a thin layer.

REHEATING SUGGESTION

Kozhukattai might turn dry if you microwave. steam again for best soft kozhukattai. If you are microwaving, place a cup with little water and heat it with kozhukattai bowl

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Kozhukattai recipe collection

Ingredients

½ cup Rice flour -

¾ cup water

Pinch of salt

½ teaspoon Sesame oil 

Pooranam

1 teaspoon ghee

¾ cup Shredded Coconut

2 tablespoon Water

½ cup Jaggery, tightly pressed

⅛ teaspoon Cardamom powder 

Sweet kolukattai

Sesame oil to grease

how to make thengai poorna kozhukattai with step-by-step pictures 

Kozhukattai dough

  • First, add rice flour, water, and a pinch of salt; grind

  • Furthermore, add water; close the mixie and shake well

  • Add sesame oil to a pan and pour the batter

  • Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands

  • Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon

Thengai Pooranam | coconut jaggery stuffing

  • Mix jaggery and water; prepare jaggery water

  • Add ghee and coconut; mix well

  • Furthermore, add filtered jagged water and cardamom powder; mix well and bring to boil

  • Cook till pooranam comes together 

  • Immediately turn off the stove and transfer

  • Place on the plate with the water bath to prevent poornam from
  • Turning hard
  • Cool the dough and pooranam
  • Grease your hand with sesame oil 

Shape kozhukattai

  • Pinch a portion of the dough and roll

  • Press in the center and gradually press in a circular motion to make a thin cup

  • Place the pooranam in the cup

  • Bring the outer layer to the top for modakkam shape. Remove the excess dough and seal well

Mold to make kozhukattai

  • Alternatively, grease the mold and place the dough

  • Press well and spread the dough 

  • Place poornam and seal the dough

  • Unmold the kozhukattai

  • Repeat and make all the kozhukattai

Steam kozhukattai

  • Heat idli  pan
  • Grease the idiyappam  plate with sesame oil

  •  place the kozhukattai and steam them for about 5-7  minutes

  • Turn off the stove. Offer to God and enjoy

kozhukattai

sweet kozhukatta
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Ingredients

  • ½ cup Rice flour
  • ¾ cup water
  • Pinch of salt
  • ½ teaspoon Sesame oil

Pooranam

  • 1 teaspoon ghee
  • ¾ cup Shredded Coconut
  • 2 tablespoon Water
  • ½ cup Jaggery tightly pressed
  • ⅛ teaspoon Cardamom powder

Sweet kolukattai

  • Sesame oil to grease

Instructions

Kozhukattai dough

  • First, add rice flour, water, and a pinch of salt; grind
  • Furthermore, add water; close the mixie and shake well
  • Add sesame oil to a pan and pour the batter
  • Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands
  • Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon

Thengai Pooranam | coconut jaggery stuffing

  • Mix jaggery and water; prepare jaggery water
  • Add ghee and coconut; mix well
  • Furthermore, add filtered jagged water and cardamom powder; mix well and bring to boil
  • Cook till pooranam comes together
  • Immediately turn off the stove and transfer
  • Place on the plate with the water bath to prevent poornam from
  • Turning hard
  • Cool the dough and pooranam
  • Grease your hand with sesame oil

Shape kozhukattai

  • Pinch a portion of the dough and roll
  • Press in the center and gradually press in a circular motion to make a thin cup
  • Place the pooranam in the cup
  • Bring the outer layer to the top for modakkam shape. Remove the excess dough and seal well

Mold to make kozhukattai

  • Alternatively, grease the mold and place the dough
  • Press well and spread the dough
  • Place poornam and seal the dough
  • Unmold the kozhukattai
  • Repeat and make all the kozhukattai

Steam kozhukattai

  • Heat idli  pan
  • Grease the idiyappam  plate with sesame oil
  • place the kozhukattai and steam them for about 5-7  minutes
  • Turn off the stove. Offer to God and enjoy

Video

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Notes

  1. in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture.
  2. Amount of water for kozhukattai might slightly vary based on the flour you use. always use 1: 1 + ½ for best texture

Tips for kozhukattai dough

  1. don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
  2. cook till the dough turns nonsticky
  3. always keep the dough covered. even when you make kozhukattai cover the rest
  4. Use sesame oil for making kozhukattai 

tips for pooranam

  1. Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
  2. if you are using frozen coconut, thaw it before
  3. cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
  4. A cold water bath plate is optional but it helps pooranam to turn hard
  5. If pooranam turns hard, sprinkle a little water and mix well
 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

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58 Comments

  2. Looks like a very authentic recipe! I shall definitely try this out on a weekend.. I love these Indian momos VidYA 🙂

    Reply

  3. They look so lovely and awesome pics Vidya 🙂 I know sweet tooth's would love this to a great extent...I have also done that eating only Kozhukattai's 😀 and skipping meals 🙂

    Reply

    1. Thanks Malar:-)great to know that you have also did this dear. I thought I am odd women out;-)

      Reply

  4. This was prepared by my Mom as tea-time snack at my home during school days.....:) :)Feeling nostalgic!!!

    Reply

  6. These treats look so amazing! Could I use brown rice flour in here instead of white rice flour? To make them a bit more healthy? Y-They look fun to make too! x

    Reply

    1. Brown rice flour is awesome thought:-) Do try and I am waiting to here how it turned out

      Reply

  8. Lovely Vidya!..it's been quite a while since I made kozhukkattas, and this is making me want to make some soon.

    Reply

  15. yummilicious !!! we also do this, only shaped differently and then steamed in a milky sauce, call it 'Dudh puli' 🙂

    Reply

    1. Dudh Puli in milk sauce that sounds so yummy. Post the recipe Andy I am eager to learn it from yoi

      Reply

  16. I'm bookmarking this recipe! How can I go past cardamom, jaggery and coconut? Beautiful pictures too, thank you so much for bringing these "sweet momos" to Fiesta Friday!

    Reply

    1. Thanks Saucy. Yes jaggery with cardamom makes the dish flavorful. Happy to be a part of FF

      Reply

  19. These are unique and not something I've ever tried.. until now.. must make these! Yum!

    Reply

  20. Really delicious sweet little bites. Jaggery, coconut cardamom, all delicious. They are so festive looking, so very beautiful.

    Reply

  21. I have certainly never made anything like this before, but it looks fund and interesting; I like how it actually resembles Japanese ONIGIRI if only in that it is a filling with grain-based cover formed around it by hand. I wish I could be in your kitchen to actually watch you make these things and try a bite!
    Best,
    D

    Reply

    1. "Onigiri" never heard about it thanks for telling will read about it. I wish I could give you some to taste

      Reply

  24. I love Kozhukattais...but never really prepared them thinking they were difficult to make!But ur recipe sounds soo easy!Defintely worth a try!

    Reply

  25. Thanks for these wonderful recepies ... Tried one of them, and it turned out really yummy best thing s it's quick,easy and healthy... Prepared the whole dish in a lunch break!!!! Great going Vidya !!!

    Reply

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