Modak | Vella Kozhukattai | Mothagam


Of all the dishes that my mom makes on Vinayaga Chathurthi, my favorite is Modak. I like it because of the combination of bland as well as sweet flavor it has. Only if I have 7 to 8 modaks, I would be satisfied. My dad also likes it so much.

These days, my mom makes it once a week for him. Gj is not a big fan of modak because of its sweetness. So I only make it once a year for Lord Ganesha’s Birthday.I make modak with variety of fillings. This time, I am posting a modak recipe with basic poornam/filling. Hope you all like it.I have already posted Sweet Pidi Kozhukattai and Kara Pidi Kozhukattai that are made usually for Vinaya Chathurthi. Try them too. They are also very simple to make. Let’s move on to the recipe.

Preparation Time. 20 minutes
Cooking Time. 45 minutes
Recipe Category. Snack
Recipe Cuisine. South Indian
Makes. About 15



For the Outer Modak Covering

Rice Flour – 1 cup
Water – 1 to 1.5 cups
Salt – as required
Oil or Ghee – 1 teaspoon

For the Inner Modak Filling

Coconut (grated) – 1 cup
Cardamom Powder – 1/4 teaspoon
Jaggery (powdered) – 3/4 cup

Note. The ingredients shown will vary with the original quantity.


1.  Dry roast coconut and jaggery on low flame. The jaggery will start to melt but keep frying until the moisture from both jaggery and coconut dries off. Add cardamom powder and mix well. At this stage, switch off the flame and keep it aside. Once the jaggery mixture cools down, it will start to harden.

2.  In a mixing bowl, add Rice Flour and salt. Mix well.  Add oil or Ghee to the water and boil well. Now add the boiled water little by little to the Rice Flour mixture. Using a ladle, combine well.

3. Knead well to form a smooth dough. If you feel the dough is dry, add few drops of water and knead again. Now grease the Modak mold with oil or Ghee. Then bring the sides of the Modak mold together.

4. Now place a teaspoon of Rice Flour dough inside the mold. Press the mixture nicely on all the sides so that you could place the jaggery mixture in the center of the mold. Then place the jaggery mixture in the center of the mold.

5. Now cover the mold with the rice dough. Then slowly open the Modak mold. You will see a perfectly shaped Modak. Arrange the modak on a plate.

6. Again grease the mold with oil and repeat the same for the remaining rice dough. Grease the steam plate with oil and place the modaks. Fill the idly cooker with required quantity of water and then steam the modaks in low flame for about 8 to 10 minutes. If the outer layer of modaks are little shiny and transparent, then the modaks are done.

Now the Modaks are ready!


  • Make sure the outer layer of the dough is not thick otherwise when you bite it, you would find it little hard. Also, if the modal layer is thin, it will get cooked easily.
  • If the rice dough is dry, then add a teaspoon of water and knead it again. On the other hand, if the rice flour is sticky and not pliable, add littleRice Flour and knead again.
  • The water you add to the rice should be hot only then the dough will be less sticky.
  • Do not add water at a stretch. Add water little by little.
  • Sieve the Rice Flour once even though it is homemade rice flour or store-bought rice flour.

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