- recipe by Raji Ramakrishnan submitted on 09-05-2012
(Ukadiche Modak, Indian Sweet Coconut Dumplings, Thengai Kozhukattai)
Kozhukattai (Indian sweet and savory dumplins, Modak, Kudumu) is a popular dish of south India. It is a steamed food prepared during festivals like Ganesh Chaturthi and Varalakshmi Viradham. This can be cooked anytime as it is liked by everyone. My mother in law always grind the coconut little bit in order to enable us to make the balls very easily. Varieties of sweet and savory kozhukkatais can be prepared according to your taste. Rice flour is partially cooked initially and formed as a dough. Then it is shaped like a small cup and stuffed with sweet/ savory fillings. Thereafter it is steam cooked.
Coconut in tamil is called Thengai and Malayalam Thenga and in Hindi Nariyal. Here is the coconut sweet version.
Coconut grated and partially grinded – 1 cup
Jaggery – ½ cup
Cardamom 4-5 (powdered)
Ghee – ½ tsp
In a vok mix all the ingredients together and cook till the same leaves the kadai, cool and make balls of it according to your wish (big or small in size).If small, around 25-30 pcs you will be able to make it.
For the covering
Fresh rice flour - 1 cup
Water -1 cup
Oil – 2 tbs
Salt - ¼ tsp
Normally people boil the water and then add the rice flour. But I make it in a different way. Here I would like to mention that the water requirement differs little bit as some rice absorbs more water and some don’t. Hence we have to see and then add the water. Keep a glass of hot water aside for emergency use. I used to mix the rice flour in the normal water to avoid forming lumps. Then along with the oil and salt, keep on low flame and continuously stir it till you get a nice rice ball leaving the kadai.
Method to make Kozhukattai (Dumplings, Modak)
Transfer the cooked rice ball to a plate and keep covered for 10 minutes. Later, apply some oil on your palm and knead the dough smoothly. Make small balls out of it and prepare the cover. Fill the thengapoornam (coconut stuffing) in it. Cover and steam for 5-7 minutes. After removing the cover of the cooker, or kadai, allow to cool and then take out the kozhukkatai (Modak). Your Prasad is ready for naivedyam.