Modagam | Vellam Kozhukattai | Ukadiche Modak

Modagam, a traditional steamed dumpling from India, stuffed with sweet coconut filling. A traditional sweet offering made during Vinayagar Chathurthi celebrations.

Mothagam | Vellam kozhukattai | Sweet kozhukattai | Thengai poorna kozhukattai | Vinayagar Chathurthi Celebrations | Ganesh Chathurthi Neivedhiyam | How to make vellam kozhukattai | Pillayar Chathurthi Celebrations | Pillayaar Neivedhiyam | How to make vella kozhukattai for chathurthi | Kozhukattai from store bought rice flour

Jump to:

• Modagam
• Ingredients to Make Modagam
• Stepwise Instruction to make Thengai Poornam Kozhukattai
• More Vinayagar Chathurthi Recipes
• Kheers & Kesari
• Modagam| Vellam Kozhukattai | Ukadiche Modak

Modagam

Modak or Modakam also referred to as Koḻukattai or Kozhakattai (கொழுக்கட்டை) in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour

Modagam/Modak is the favorite Neivedhiyam/Offering to Lord Ganesha. Making of the dough is the trickiest part in Modagam/Modak. If you get the dough right, you have it all right.

The traditional way making the flour, is to soak rice, dry it in shade and grind it in a grinder called Eyanthiram/Ghatti or our very own Mixie. But now, since people find little time, we have ready-made flour available in the market. 

I have used store bought Idiyappam rice flour to make modagam. Any fine ground rice flour, works well for the kozhukattai. During Pillayar chathurthi, we do get modak flour also known as kozhukattai maavu in all Indian store.

Ingredients to Make Modagam

• Main ingredients : Rice flour for making the outer shell. Coconut and jaggery to make the stuffing.
• Flavorings : Few pods of cardamom and cloves are added to the coconut jaggery stuffing.

Stepwise Instruction to make Thengai Poornam Kozhukattai

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Dry roast the rice flour for minute or until it gets warm. In a heavy bottom pan, heat water with salt and gingely oil.
• When it starts to boil, reduce flame and add rice flour little by little, Mix well to combine. There is should be no dry flour. Take the dough off the flame, keep it covered.

• Let it cool down to a touchable warm. Knead the dough well. Keep it covered until use.
• Let's make Coconut poornam: In a pan, add grated coconut, jaggery and crushed cardamom pods.

• After 5-8 minutes it will start coming together, leaving the sides of the pan. Take it off the flame.
• Let us make modak : Divide the dough into 25 equal sized portions. Make a small bowl, using your thumb, index and ring finger. Fill a teaspoon of coconut jaggery filling , bring the ends together and close it with a pointed edge. Repeat the process with the rest of the dough.

• Place the shaped modak, in a steamer, steam cook for 5-8 minutes. Take it off the heat. Offer it to Ganesha and enjoy the delish poorna kozhukattai

More Vinayagar Chathurthi Recipes

Indian festival is never done with just one offering. Here is an array of neivedhiyams/offering made for Pillayar Chathurthi Celebrations.

• Peanut Sundal : A delicious stir fry of boiled peanuts with coconut and chilies
• Neiappam : A sweet dumpling pan fried in ghee. Just like dutch ableskivers
• Ammini Kozhukattai : Mini dough balls, steamed and stir-fried with spices and coconut.
• Ulundu Kozhukattai : A steamed savory dumpling with urad dal stuffing.