Fried Modak | Poricha Kozhukattai

This is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check here for a different Fried Modak recipe.

  • Fried Modak

    Difficulty: Easy

    This Modak is commonly prepared in South India for Ganapathy Homam, while it is also quite popular in North India as a Prasad. It can be made with wheat flour.

Fried Modak | Poricha Kozhukattai

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Recipe by S Kamala Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


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This is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check


  • Rice flour – 1 cup

  • Maida – 1 tablespoon

  • Coconut gratings – 1/2 cup

  • Sugar – 1/2 cup

  • Cardamom Powder – two pinches

  • Ghee – 1/2 teaspoon

  • Cashew nuts – few

  • Salt – 1/4 teaspoon

  • Oil – for deep frying


  • Add sugar and a tablespoon of water in a kadai and make a thick syrup.
  • Add coconut gratings and stir well till it look dry.
  • Add cardamom powder and cashew nuts (break it into small pieces and add). Mix well and transfer to a greased plate.
  • When it is cooled down, you will be able to break it into small pieces. Or put it in a mixie and run it for two to three rounds under whipping mode. This is dry coconut pooranam (Taste like coconut burfi).
  • Boil one to one and half cup of water along with a teaspoon of ghee and a pinch of salt. When the water starts boiling, reduce the heat and add the rice/maida flour and stir continuously till 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.
  • 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 thin cup. Or you can roll it like thin puri using rolling pin. Put one teaspoon Pooranam in the cup/puri and bring all the edges to the centre and press slightly. Finish all the dough and pooranam like above. Ensure the outer cover as thin as possible so that the kozhukattai will be crisp when fried.
  • Heat oil in a kadai. Keep stove in moderate heat. Put 3 to 4 kozhukattai in the hot oil and fry till it slightly changes its colour and crisp.


  1. pot stickers (Chinese) is steamed and fried looks very pretty. Of course the inside is meat very different.

  2. love your website.

  3. As usual SUPER recipe. After cooking is finished we can use 1″ paint brush dipped in coconut oil & coat over MOTHAK to look shiny and attractive for long time with different taste also. We have did it.

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