Pottukadalai Kozhukattai or Putnala Modakam Recipe – South Indian style steamed sweet dumplings made with rice flour, fried gram dal, jaggery and coconut.
What are putnala modakam?
It is an easy and unique variety of modak or Indian steamed dumplings stuffed with a sweet fried gram filling. Fried gram is also known as roasted chana dal, bhuna chana, putnala pappu and pottukadalai.
The stuffing preparation doesn’t require any cooking and so quick to try on busy days.
These are super delicious and perfect to make during festivals such as Ganesh Chaturthi or Vinayaka Chavithi.
How long do they last?
They stay well for a day at room temperature and for 2 days if refrigerated properly.
Can I prepare the filling in advance?
Yes, you can prepare it a day before and store it in the refrigerator.
Can I use desiccated coconut?
Yes, you can simply replace the fresh coconut with the same amount of desiccated coconut. However, you will need to add a tablespoon of ghee or a little water to roll the stuffing into balls.
Serving suggestions:
They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.
They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.
If you are looking for more Vinayaka Chavithi naivedyam recipes then do check the below recipes.
You’ll love these recipes:
- Poornam Kudumulu
- Bellam Thalikalu
- Mango Modak
- Sweet Rava Kozhukattai
- Sweet Ammini Kozhukattai
- Fried Modak
- Bellam Kudumulu
- Ellu Kozhukattai
- Peanut Sundal
- Rava Kudumulu
How to make pottukadalai kozhukattai recipe video below:
Pottukadalai Kozhukattai - Roasted Chana Modak
Ingredients
For the dough
- 1/2 cup Water
- 1/2 tsp Ghee
- A Pinch of Salt
- 1/2 cup Rice Flour
For the filling
- 1/4 cup Pottukadalai
- 1/4 cup Jaggery
- 1/4 cup Grated Fresh Coconut
- 1/4 tsp Cardamom Powder
Instructions
- Add water, salt and ghee in a saucepan. Bring the water to a rolling boil and turn off the flame.
- Take the rice flour in a mixing bowl and add the boiling water little by little. Mix it well with a spatula.
- Let it cool for 2 minutes. When it is still warm, knead it well to make a soft dough. The dough should be soft and slightly sticky.
- Divide the dough into 9 round balls and keep them covered.
- Grind the fried gram, jaggery, coconut and cardamom powder to a semi-dry mixture. Divide it into 9 small balls. If you are unable to roll them into balls, add a tablespoon of ghee to it.
- Grease your hands with little oil or ghee and flatten the dough ball to form a disc.
- Place the prepared sweet stuffing in the center and bring the edges together to seal it.
- Place the prepared modaks on greased idli plates and steam cook them on a high flame for 10 minutes.
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