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Kozhukattaiwith chana dal poornam
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Kozhakattai with channa dal poornam

Modakam with kadala paruppu poornam
Prep Time30 minutes
Cook Time40 minutes
Soaking time30 minutes
Total Time1 hour 40 minutes
Course: Sweet, Traditional sweet
Cuisine: Indian, South Indian
Keyword: Festival recipes, Ganesh chaturthi recipes, kozhukattai, modakam
Servings: 22
Author: Jeyashri suresh


For the poornam

For the outer dough

  • 1 cup rice flour
  • Water as needed
  • 1 tsp sesame oil
  • ¼ tsp Salt



  • Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
  • Soak it in water for 1/2 an hour.
  • Pressure cook till 2-3 whistles. Completely drain the water.
  • Let this cool. Once cool, grind this in a mixer along with coconut and cardamom powder.
  • Grind this smoothly. Add jaggery in the last and pulse once or twice.
  • Poornam is done. If you feel the mixture is a bit watery, don’t worry. Add ghee to a pan and saute for 5 minutes on a low flame. The poornam will come to the right consistency.
  • When it is cool, divide it into equal parts.


  • In a wide bowl take the flour. Bring the water to a rolling boil. add sesame oil and salt in the water. If using idiyappam flour do not add salt.
  • Once the water starts boiling, switch off the flame and add the water to the flour. Mix it well with a spoon.
  • Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.
  • Take out one portion of the dough.
  • With your fingers make a small cup out of it and place the poornam in that.
  • Cover it and make it into a modakam shape.
  • Do it for the rest of the dough and poornam.
  • Grease the idli maker and steam these modakams for 10 minutes.
  • When done, allow this to cool for 2 minutes and take it out.
  • Modakam with kadalai paruppu poornam is ready for neivedhyam.



1. The outer dough for perfectly for 22 modakams. The poornam was left for 6 modakams. We had it as it is.
2. Always cover the dough with a moist cloth, else the kozhukattis will get cracked after steaming.
3. You can make the poornam and keep it in the fridge the before day for making Kozhukattai or modakam.