KOZHUKATTAI |MODAKAM FOR VINAYAKAR CHATURTI | VARALAKSHMI POOJA.

Recipe with video  of modakam      

    I was planning to post this recipe of modagam | modak  for a long time, but somehow it got delayed, since tomorrow is varalaskhmi pooja  and ganesh chathurti | vinayagar chaturthi is also coming i wanted to post the recipe of modakam/ kozhakattai with sweet poornam.
Check out how to make Outer cover for modagam in 4 different ways

                                                   Video of how to make modagam

  

Kozhukattai | modakam

  Preparation Time : 15 mins | Cooking Time : 40 Mins |Yields: 16

    For outer dough     
Rice flour | idiyappam flour  1 cup
Water    1 and 1/4 cup to 1 and 1/2 cup
Sesame oil   1 tsp
Salt   a pinch
    For the coconut poornam     
   Coconut (grated)   3/4 cup
   Jaggery   1/2 cup
   Ghee   1 tsp
   Cardamom powder  a pinch
   Rice flour  1/2 tsp (optional)  

Check out 4 ways of making outer cover for modakam
Method:

• In a pan add water and add the sesame oil also.
• If using rice flour add salt, since i used the idiyappam flour i didn’t add salt.
• When the water starts boiling, keep the flame to medium and add the flour to this and stir continuously for a minute, without any lumps.

• Put off the flame and when it is warm roll it with your hands to form a nice dough.
• Cover it with a damp  cloth.

To make poornam:

• Add the coconut , jaggery and ghee in  pan and stir it continuously.

• After 2-3 minutes this will  form a thick mixture.
• If you feel that this is slightly loose, just add 1 tsp of rice flour to this and mix well.
• Add cardamom powder and mix well. Switch off the flame.

• When it is cool make it into small balls.
• Make the dough  into  lemon sized balls.

• Take a dough ball.
• With you fingers make a small cup out of it and place the poornam in that.

Close this and make it into a modak shape.

• Do the same for the rest of the dough.
• Grease an idli pan, and place the kozhukattais/modakams in this  and steam it for 10 minutes in medium flame.

• When it is done allow it to cool for 2 minutes. Else it will break if you take it when it is hot.

• Kozhukattais are ready for neivedhyam.
• 

Check out my recipe for  Parrupu payasam and Sakkarai Pongal.

Note:

1. Always keep the dough (outer layer) covered in a damp cloth.
2. Alternatively you can make the outer layer by adding the hot boiling water to the flour.