Thursday, September 05, 2013

Vella Kozhukattai / Modhagam Recipe-Modak | Vinayagar Chathurthi Recipes

This is my first post for Vegan Thursday, an event where vegan recipes are shared every first and fourth thursday of every month. Today's post is about Vella Kozhukattai. This is one of the Kozhukattai I love the most. I like anything that is made with Jagerry. Jagerry with Coconut and Channa dal is a yum combo. With this filling and maida, mom used to make Susiyam (Suzhiyam) which is my favorite. This is the first time I am using channa dal filling for kozhukattai. While making the filling, Happy was sitting near me and watching. I gave her some filling while making it, she really loved it. We really loved the kozhukattai and here is the recipe.

For the Dough: 
Rice flour/Idiyappam flour - 1/2 Cup 
Boiling water - as required  
Salt - as required 
Oil/Ghee - 1 tsp (Optional)
For the Filling:
Channa Dal (Kadala Paruppu) - 1/4 cup 
Jagerry (Grated) - 1/4 Cup 
Coconut (Shredded) - 1/8 Cup 
Cardamom Powder - 1/4 tsp
For the Filling:
1. Soak the Channa dal in water for 30 mins. Then Pressure cook it for 4 to 5 whistles and mash it well. 
2. In a non stick pan, add the mashed dal, grated Jaggery and shredded coconut. Stir it in low flame. Sprinkle the cardamom powder also along with this mixture. After some time it will start to thicken and leaves the sides of the pan. Add the ghee and switch off the flame. Apply ghee on your hands and when your hand is able to bear the heat make it into equal sized balls.
For the Dough:
3. Take the rice flour in a bowl after sieving it 2 or 3 times. Then boil the water. Add boiling water little by little and form a smooth dough using a wooden ladle. Allow it to cool for sometime and knead it with your hands to form smooth dough. It may be slightly sticky. If using oil/ghee rub it on the dough and keep covered.
4. Grease your hand with oil/ghee. Take a ball and flatten it into a circle or form a cup. Now place one of the filling balls in the center and start wrapping the ball by gathering the dough. 
5. Shape the modhagam by pinching its top as shown in the image below. Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins.
Cool the Vella Kozhukattai and serve it. Enjoy the yummy kozhukattai as one of the evening snack during this festive season.

Points to remember:
  •  If you feel your Jagerry may have impurities, then dissolve the Jaggery in water and strain to remove impurities. Add it along with the dal and coconut mixture and bring to boil.
  • Add water little by little to get the expected dough consistency. Don't allow the dough to dry, while making balls.
  • To get the outer layer soft, it's important to boil the water well for making the dough. Else  you may not be able to make the cups or flatten it properly.
  • Don't overcook the kozhukattai. If overcooked it may turn chewy or rubbery. 

Warm Regards,
Happy's Cook - Divya


  1. Delicious kozhukattai...i love the sweet purnam!!

  2. kozhukatai looks super delicous dear

  3. Lovely and very attractive kozhukattais, i dont mind grabbing some and having rite now.

  4. Perfect poranam........looks yummy...........

  5. i love all kind of stuffings used :)


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