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Pottukadalai modakam
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Pottukadalai kozhukattai

Pottukadalai | Roasted gram stuffed modakam recipe
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Keyword: Festival recipes, Ganesh chaturthi recipes
Servings: 16 kozhukattais
Author: Jeyashri suresh


  • ½ cup pottukadalai
  • 1/3 cup jaggery
  • 1 tbsp ghee
  • ¼ cup fresh coconut
  • ¼ tsp cardamom powder
  • 1 cup rice flour
  • 1.5 cup – 2 cups water
  • 1 tsp sesame oil + few for making modak


  • First let’s make the pottukadalai stuffing for the modakam.
  • Add ½ cup pottukadalai| roasted gram in a mixie jar.
  • Now add 1/3 cup powdered jaggery and ¼ tsp cardamom powder
  • Pulse it, it will become a powder now. But we can’t make balls out of it.
  • Add ¼ cup fresh coconut or you can use desiccated coconut or copra (dry coconut) and 1tbsp of ghee.
  • Pulse it again and transfer it to a plate.
  • Now you can make small balls. This came to 16 small balls.
  • Keep them aside.
  • Add 2 cups water and 2 pinches of salt.
  • Let the water come to a rolling boil.
  • Add 1 cup homemade rice flour | idiyappam flour in a wide bowl.
  • Add hot water little by little and mix well.
  • Cover and keep to avoid drying.
  • Once warm, open and knead with oil greased hands.
  • Knead into a smooth dough.
  • Add 1 tsp sesame oil and cover the dough
  • Now make small lemon sized balls.
  • Take one ball, grease your hands.
  • Start making the outer cover for modak.
  • Place one pottukadalai urundai stuffing inside.
  • Gently bring all the sides together and make this into the shape of a modak.
  • Steam the modaks for 10 mins, till it becomes glossy.
  • Take out and allow this to cool for 1-2 minutes and then transfer to a plate.
  • Pottukadalai modakam is ready for neivedyam.



1. You can increase the jaggery to ½ cup if you want it sweeter.
2. You can use desiccated coconut or kopra for the stuffing.
3. Outer cover for the kozhakattai can be made using homemade rice flour or store-bought flour or idiyappam flour too.