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Kozhukkattai is a popular south indian dumpling, that is made of rice flour. Filling for the kozhukkattai varies from family to family. In this recipe, I have made a coconut filling (poornam). Kozhukkattai with the coconut filling is also made in certain parts of Western India (Maharashtra, Goa) where it is known as Modak.
Course: Dessert
Cuisine: South Indian
Keyword: coconut poornam, How to make kozhukkattai?, kozhukkattai, modak, sweet dumplings
Yield: 30 Pieces


For Dough

  • 1 1/2 Cup Rice Flour
  • 1/4 Tsp Salt
  • 2 Tsp Oil
  • 2 Cups Water

For Stuffing(Poornam)

  • 1 Tsp Chana Dal
  • 3 Nos Cardamom
  • 1 Cup Coconut Grated
  • 1 1/2 Cup Jaggery Grated
  • 1 Tbsp Ghee


Preparing Dough

  • Boil water in vessel.
  • Once the water starts boiling, lower the flame and add the rice flour slowly and mix it well so that no lumps are formed.
    Kozhukkattai 1
  • Add salt and oil and mix well.
    Kozhukkattai 2
  • Cook till the mixture thickens and the dough starts coming together. Switch off the stove. Let it cool for few minutes.
    Kozhukkattai 4
  • Now mix it with hand to form a smooth dough without any cracks. Once a smooth dough is obtained, cover it with a moist cloth and let it rest for atleast half hour.

Preparing stuffing (Poornam)

  • Dry roast chana dal in a kadai. Add cardamom and saute for a minute. After it cools down grind it in a blender to get a coarse powder.
    Kozhukkattai 6
  • Heat 1/4 cup of water in a kadai.
    Kozhukkattai 7
  • Add the grated jaggery and stir well till the jaggery dissolves completely.
    Kozhukkattai 8
  • Now add the grated coconut and cook in low flame for five minutes.
    Kozhukkattai 9
  • Add the chana dal mixture and mix well.
    Kozhukkattai 10
  • Add ghee and stir well till the stuffing comes without sticking to the vessel. Let it cool.
    Kozhukkattai 11

Preparing the kozhukkattai

  • Divide the rice flour dough into lemon sized balls, and make cups out of the balls like shown in the picture.
    Kozhukkattai 12
  • Divide the filling into small lemon sized balls, and fill the cups with them.
    Kozhukkattai 13
  • Bring in the ends of the dough cups together, and pinch them closed.
    Kozhukkattai 14
  • I don't have a steamer, so I place my prepared kozhukkattais on idly plates and steam them in the cooker. Steam them for 13-15 minutes. Your kozhukkattai is ready to be served. Repeat the process for the remaining dough and stuffing
    Kozhukkattai 15