Site icon Kamala's Corner

Poorana Kozhukattai or Modak

Poorana Kozhukattai is a traditional South Indian sweet dish made during festivals like Ganesh Chaturthi. It is a steamed dumpling made with rice flour and filled with a sweet coconut and jaggery mixture. Poorana Kozhukattai is usually offered as prasadam (offering) to Lord Ganesha during the festival and is enjoyed as a delicious sweet treat.

For Poorana Kozhukattai/Modak, we need to prepare the outer shell and the stuffing (Pooranam) separately. The outer shell is made with Rice Dough and can be prepared in different ways. I have shared two methods for making outer shell and three different filings (pooranam).

Poorana Kozhukattai or Modak

Recipe by S Kamala
Recipe rating: 4.0 from 1 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Learn how to make the perfect Poorana Kozhukattai/Modak with this step-by-step guide. Discover two methods for the outer shell and three delicious fillings!


  • Coconut Pooranam
  • Coconut gratings – 1 cup

  • Jaggery powdered – 3/4 cup

  • Cardamom powder – 1/2 teaspoon

  • Dal Pooranam
  • Bengal Gram Dal – 1 cup

  • Powdered Jaggery – 1 cup

  • Grated Coconut – 3/4 cup

  • Cardamom Powder – 1/2 teaspoon

  • Ellu (Sesame Seeds) Poornam
  • White or Black sesame seeds – 1 cup

  • Powdered Jaggery – 1 cup

  • Cardamom powder – 1/2 teaspoon


  • Pooranam 1 – Coconut
  • Add the jaggery in a thick pan and add 1/4 cup water and keep on low flame.
  • When the jaggery completely melted, add coconut gratings and stir now and then till it blends well and become solid.
  • Add cardamom powder and mix well. Cool it.
  • Pooranam 2 – Dal
  • Soak Bengal gram dhal in water for about two to three hours.
  • Cook the Dal in water till soft, but not mushy. Drain the excess water. Grind the dal in pulse mode to get coarse powder.
  • Add the jaggery in a thick pan and add 1/4 cup water and bring to boil. When the jaggery is completely melted, remove from stove and strain it to another thick bottomed vessel.
  • Keep the vessel with jaggery water on a medium flame and add the ground dal and mix it well.
  • Add coconut gratings and stir well till it become thick. Add cardamom powder and remove from stove. Let it cool.
  • Pooranam 3 – Ellu (Sesame Seeds)
  • In a thick pan add the Ellu and dry fry till it starts crackling. Remove and let it cool.
  • Add it in a mixie and grind it just for two to three rounds.
  • Then add powdered jaggery and again grind it for few seconds.
  • Finally add cardamom powder and again run the mixie for one to two rounds and remove it.
  • Outer shell – Method 1
  • Soak two cups rice in water for about one hour. Drain the water completely and grind it to a fine powder. Sieve it.
  • Boil two to two and a half cup of water along with a teaspoon of oil and a pinch of salt.
  • When the water starts boiling, reduce the heat and add the rice flour and stir continuously until it become a thick dough. Switch off the stove and cover with a lid.
  • After few minutes remove the lid and allow the dough to cool. When it is warm enough to handle, knead it well.
  • Outer shell – Method 2
  • Add the rice flour in a broad vessel.
  • Boil 2 to 3 cups of water along with salt and a teaspoon of oil (preferably gingelly oil). Pour this boiling water in the rice flour slowly and mix it using a wooden spoon.
  • Close with a lid and keep it for 10 to 15 minutes.
  • When it is warm enough to handle, knead it well.
  • Now dough for outer cover is ready.
  • Final part
  • Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a cup.
  • Add one tablespoon Pooranam in the cup and close the edges. It look like half circle. To make modakam, put the pooranam in the rice cup and bring all the edges to the centre and press slightly.
  • Finish all the dough and pooranam like above.
  • Arrange in a greased steamer plate or idli plate and steam it for eight to ten minutes.
  • If you find it difficult to make rice cups, you can use Kozhukattai mould.
  • Tip
  • If you make little more rice dough, after making few Poorana Kozhuttai, you can prepare “Uppu (Salt) Kozhukattai” or mini size “Ammini Kozhukattai” with the remaining rice dough. Grease your fingers and take out a little dough and make a gooseberry size balls and put it in a idli plate and steam cook for five minutes. These can be taken as it is or you can season it with mustard, urad dhal, curry leaves etc. Best thing is just sprinkle little “Idli Milagai Podi” over the kozhukattai and eat. Some people add little chilli powder in the dough itself. However, if you make plain kozhukattai, we can give it to kids also.

Recipe Video


  • You can prepare rice flour at home or you can use store bought readymade rice flour also. The water quantity depends on the quality of rice flour – sometimes it absorbs more water and sometimes less. So, boil some extra water and keep it handy. Use for 1 cup flour, one or one and half cup water first and then if require more water then add the reserved hot water.
Exit mobile version