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
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.
Kheers & Kesari
Modagam| Vellam Kozhukattai | Ukadiche Modak
- Steamer/Pressure cooker/Idy steamer
- 1.5 cups Modak Flour or Kozhukattai Maavu/Rice Flour If using Rice Flour, Please See notes
- 2 cups water
- ½ teaspoon salt
- 2 teaspoon gingely oil
To Make Thengai Pooranam/Sweetened Coconut
- 2 teaspoon ghee/Clarified butter
- 1.5 cups of freshly grated coconut
- 1.5 cups of grated jaggery
- 4-5 pods cardamoms seeds only, crushed
Let us make the Kozhukattai Mel Maavu | Dough for the outer shell
- In a wide pan, boil the given amount of water. Add salt and a teaspoon of gingely oil
- When the water starts boiling, reduce the flame, add the rice flour, little by little and keep stirring. A whisk works well here, easy to stir the flour without lumps.
- Or else take the boiling water out of the flame, add the rice flour, mix well to form a sticky dough without lumps and return it to the flame again.
- Let it sit on the flame for another 8-10 minutes. Add another teaspoon of gingely oil and keep stirring.
- The dough might still be sticky. Take it off the flame, Keep it covered until it becomes warm enough to touch.
- When it is warm, Knead it well to form a pliable dough, Keep it covered it until use.
Let's make Thengai Pooranam | Sweetened Coconut Filling
- In a pan, add a teaspoon of ghee, add grated coconut, grated jaggery and crushed cardamom pods. Keep Stirring.
- It will first leave out some water, after 5-8 minutes, it will come together, leaving the sides of pan.
- Add another teaspoon of ghee to the thengai poornam, mix it well. Take it off the flame. Let it Cool.
Let us make the Kozhukattai
- Divide the Dough into 25 equal-sized balls. Take the dough and shape it into a small bowl. use your thumb, index finger and ring finger of both your hands to shape it. I have attached a Video, hope it helps.
- Fill the modagam/mothagam with a teaspoon full of coconut filling, bring the ends together and close it with a pointed edge. Repeat the same for rest of the dough.
- If you have done around 8-10 modaks, it is time to steam them. If left outside for a long time, there is a chance of them getting dried and break during steaming.
- Heat the steamer with water, grease the steamer plate with sesame oil. Place the modagam on a greased steamer plate.
- Steam cook for 8 -10 minutes. After the said time, turn off the heat. Let it be in the steamer plate for 5 minutes. Remove the modagam from the steamer plate.
- Do not steam cook the kozhukattai for more than the said time, the dough is already cooked, we are just steaming it with the filling, so 8-10 minutes is perfect time, to get beautifully glazed kozhukattai.
- Serve it to Lord Ganesha and enjoy it warm.
Storing the Kozhukattai
- Any leftover kozhukattai can be refrigerated in an air-tight container for a day. I prefer to keep it only for a day. If kept for more days, they will become dry and the filling might go bad.
- If serving the kozhukattai from the fridge, remove and keep it on the counter for 5 minutes, then reheat it for a minute and serve warm.
- Any leftover dough can be refrigerated in an air-tight box with a wet cloth covering the dough for a day. I have tried storing it only for a day.
- The coconut jaggery filling can also be refrigerated in an air-tight box for a day or two, if not touched by hands, or else it will definitely go bad.
- During Ganesh Chathurthi we get Modak/Modagam Flour or Kozhukattai Maavu in Indian stores here. This is nothing but rice washed, shade-dried and powdered.
- We can also use the normal Rice Flour/Idiyappam flour for making this. The difference is the amount of water it needs.
- If using regular rice flour the ratio of Flour and Water is 1 : 2, if using Modak Flour/Kozhukattai Maavu then it is 1.5 : 2.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.