Chana Dal Modak, How to make Kadalai Paruppu Kozhukattai

Chana Dal Modak has a soft, delicate shell with a melt-in-the-mouth, sweet and nutty filling that’s both hearty and comforting. Growing up, Chana Dal/ Kadalai Paruppu Poorna Kozhukattai was one sweet that always reminded me of festivals at home. My mom would make these every Vinayaka Chaturthi, carefully shaping each one with love and patience. The earthy sweetness of chana dal and jaggery wrapped inside the rice flour covering was something we eagerly waited for as kids. Even today, the aroma of steaming kozhukattai takes me straight back to those childhood celebrations, watching my mom in the kitchen while I tried sneaking a taste of the pooranam.

A Bite of History – Chana Dal Modak

Kozhukattai is one of the most beloved offerings to Lord Ganesha, especially during Vinayaka Chaturthi. While the coconut–jaggery filling (thengai pooranam) is the most popular, chana dal pooranam (also called sundal pooranam) is equally traditional. This version uses cooked Bengal gram (chana dal), jaggery, and a hint of cardamom, giving a nutty, earthy sweetness that pairs beautifully with the soft outer rice flour covering.

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Ingredients & Their Role – Kadalai Paruppu Kozhukattai

Ingredient	Role in the Recipe
Rice flour	Forms the soft outer covering of the kozhukattai, giving structure and texture.
Water	Used to cook the rice flour into a pliable dough.
Oil / ghee	Keeps the dough smooth and prevents cracks while shaping.
Salt	Balances the sweetness and enhances flavor in the outer dough.
Chana dal (Bengal gram)	Main filling base, gives nutty and hearty texture.
Jaggery	Sweetens the pooranam naturally with a deep caramel note.
Cardamom powder	Adds aroma and warmth to the filling.
Ghee	Adds richness and helps bind the pooranam.
Grated coconut (optional)	Gives extra texture and enhances traditional flavor.

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Chana Dal Modak, How to make Kadalai Paruppu Kozhukattai

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Sweet / DessertCuisine: South Indian, Festival SpecialDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Steaming Time

minutes

Traditional Chana Dal Poorna Kozhukattai with soft rice flour covering and sweet, nutty dal–jaggery filling – a festive treat for Vinayaka Chaturthi.

Ingredients to make Chana Dal Modak

For the outer dough
1 cup, 1 Rice flour
1 ¼ cups, 1 ¼ Water (adjust as needed)
1 teaspoon, 1 Oil or ghee
Salt , a pinch
2 tablespoon, 2 Oil / Ghee (for greasing hands and steaming plate)
For the pooranam (filling)
½ cup, ½ Chana dal (Bengal gram)
½ cup, ½ Jaggery (powdered)
½ cup, ½ Cardamom powder
1 teaspoon, 1 Ghee
2 tablespoon, 2 Grated coconut (optional)

Directions to make Chana Dal Modak/ Mothagam

Cook the Chana Dal
Wash chana dal well and pressure cook with 1 ½ cups water for 2 whistles (dal should be soft but not mushy).
Drain excess water and mash lightly with a spoon.
Make the Pooranam (Filling)
Add powder jaggery syrup to the cooked chana dal, and stir continuously. Cook until the mixture thickens, leaves the sides of the pan, and turns non-sticky. Add cardamom powder, ghee, and coconut (if using). Mix well. Cool slightly and shape into small lemon-sized balls.

OPTIONAL:
If using regular jaggery, heat jaggery with 2–3 tbsp water until it melts; strain to remove impurities., then add to the cooked dal
Prepare the Outer Dough
Boil water in a pan with salt and sesame oil.
Lower the flame, add rice flour gradually, stirring briskly to avoid lumps.
Cook until the dough comes together. Remove from heat.
When warm, knead into a smooth, pliable dough. Keep covered with a damp cloth.
Shape the Kozhukattai
Pinch a small ball of dough, flatten it into a thin cup with fingers.
Place one pooranam ball inside, gather the edges, and seal gently into a modak shape.
Repeat with remaining dough and filling.
Steam
Place the shaped kozhukattai on a greased idli plate or steamer plate.
Steam for 8–10 minutes on medium flame until the kozhukattai turn slightly glossy.
Remove and let cool for 5 minutes before serving.

Notes

1 cup = 250 ml

Directions to make Kadalai Paruppu Kozhukattai with step by step images

Cook the Chana Dal
Wash chana dal well and pressure cook with 1 ½ cups water for 2 whistles (dal should be soft but not mushy). Drain excess water and mash lightly with a spoon.
Make the Pooranam (Filling)
Add powder jaggery syrup to the cooked chana dal, and stir continuously. Cook until the mixture thickens, leaves the sides of the pan, and turns non-sticky. Add cardamom powder, ghee, and coconut (if using). Mix well. Cool slightly and shape into small lemon-sized balls.

OPTIONAL:
If using regular jaggery, heat jaggery with 2–3 tbsp water until it melts; strain to remove impurities., then add to the cooked dal.
Prepare the Outer Dough
Boil water in a pan with salt and oil/ ghee.
Lower the flame, add rice flour gradually, stirring briskly to avoid lumps.
Cook until the dough comes together. Remove from heat.
When warm, knead into a smooth, pliable dough. Keep covered with a damp cloth.
Knead the dough
When warm, knead into a smooth, pliable dough. Keep covered with a damp cloth.
Shape the Kozhukattai
Pinch a small ball of dough, flatten it into a thin cup with fingers. Place one pooranam ball/ mixture inside, gather the edges, and seal gently into a modak shape or any shape of your choice. Repeat with remaining dough and filling.
Steam
Place the shaped kozhukattai on a greased idli plate or steamer plate. Steam for 8–10 minutes on medium flame until the kozhukattai turn slightly glossy. Remove and let cool for 5 minutes before serving.

Pro Tips to make perfect & tasty Kadalai Paruppu Kozhukattai/ Mothagam

Keep the dough covered with a damp cloth while shaping to prevent it from drying and cracking.
If the pooranam feels runny, add a tsp of rice flour paste or cook a little longer until it thickens.
Use warm dough for shaping – it’s easier to spread without breaking.
Grease your hands lightly with oil or ghee to shape the kozhukattai smoothly.
Do not over-steam; 8–10 minutes is enough. Overcooking will make the outer layer chewy.

Serving Suggestions for Mothagam

Serve warm with a drizzle of ghee as neivedyam (offering) for Lord Ganesha.
Pair with savory kozhukattai varieties like ulundhu kozhukattai for a balanced festive platter.
Can also be served as a sweet snack with evening chai during festival season.

FAQs – Parruppu Modak/ Mothagam

Q: Why is my chana dal pooranam kozhukattai outer layer breaking while shaping?

A: The rice flour dough may be too dry. Add a little warm water, knead again, and always keep it covered with a damp cloth.

Q: How to make soft rice flour dough for chana dal/ paruppu kozhukattai?

A: Boil water with a little oil, add rice flour gradually, and knead while still warm. This makes the outer layer soft and easy to shape.

Q: Can I make chana dal pooranam kozhukattai without coconut?

A: Yes, coconut is optional. Without coconut, the pooranam still tastes delicious with just dal, jaggery, and cardamom.

Q: How to prevent kozhukattai from turning hard after steaming?

A: Do not over-steam. Switch off the steamer once the kozhukattai turns slightly glossy and let it rest for 5 minutes before removing.

Q: How long can I store chana dal pooranam modak at home?

A: It’s best eaten the same day, but can be refrigerated for one day. Re-steam before serving for the soft texture.

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