Poorana kozhukattai or modak is lord ganesha’s favourite and it is one of the main and mandatory offerings on vinayaka chathurthi. Poorna kozhukattai is nothing but steamed dumplings stuffed with coconut-jaggery filling. The pooranam/filling varies from household to household and are also made using moong dal, chana dal etc.
Compared to other variants, this kozhukattai is a little hard to make,owing to its shape. Thanks to the easy to make moulds. You get moulds of different shapes and sizes and can customize your kozhukattais accordingly. Though the ones made using moulds look appealing to the eyes owing to the uniformity in their size and shape, hand-made ones are no less. Plus, it saves time if you are in a hurry. Getting a proper shape without messing up the outer layer requires patience and practice. I learnt it from my mom and though I wasn’t able to achieve perfection, i managed to pull a pretty decent job.
- Rice flour/instant kozhukattai maavu-2 cups
- Water-As required
- Salt-As required
- Jaggery- 1 3/4 cups
- Ghee-2 tbsp
- Cardamom powder-1 tsp
- Oil-As required
For the outer layer:
In a mixing bowl, mix rice flour/instant kozhukattai maavu with salt and set aside.
Heat 3 1/2 cups of water with little oil and bring to boil.
Add boiled water to the flour and stir using the back of a ladle. Make sure no lumps are formed. Take care to break if any.
Stir into a smooth dough and cover it using a kitchen towel or a lid. Let it cool.
For the filling:
Heat 1 1/4 cup of water and add jaggery. Stir on low-medium flame until it melts completely.
Filter it and set aside.
Heat a kadai/wok, add the filtered jaggery sryup and cardamom powder. Stir on low-medium flame until it boils.
Once it boils, add grated coconut and stir. Keep stirring for 5-6 minutes on low flame until no trace of syrup is found i.e the coconut gets blended in the jaggery syrup.
Add ghee and give it a stir. Turn off the flame. Transfer it to a bowl and let it cool.
Take a lemon sized ball of the rice flour dough. Grease a transparent sheet or film with little oil.
Flatten the dough onto the sheet using your fingers. The edges should be thin and center comparatively thick.
Place a small portion of the pooranam/filling in the center.
Gently fold the outer layer, close it using your fingers forming a slightly erupted top.
Repeat the same with the rest of the dough.
Steam for 10-15 minutes in a pressure cooker or idly cooker.
- Make sure the dough isn’t watery. If it is watery, it will be more sticky making it difficult to shape and the kozhukattais tend to crack /break upon steaming.
- The amount of water entirely depends on the quality of flour you use.
- If you aren’t getting the shape, simply enclose the filling and fold like somas or make a ball. .