Recipe with video of modakam
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)
- 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.
- 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.
- 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.
- Always keep the dough (outer layer) covered in a damp cloth.
- Alternatively you can make the outer layer by adding the hot boiling water to the flour.