Kozhakattai and Sundal

This time for ganesh chaturthi, tried out kozhakattais for the first time...they came out really nice. I followed the recipe given by Viji.

For Kozhakattai (Modak)

1 cup raw rice
A pinch of salt
2 tbsp milk

For coconut filling

1 cup grated coconut
3/4 cup jaggery
1/2 tsp cardamom powder

For sesame seeds filling

1/2 cup roasted black sesame seeds
1/4 cup jaggery
1/4 tsp cardamom powder

Soak the rice for an hour in sufficient water. Drain out the water and grind to a fine paste with 1 cup of water. Heat one more cup of water in a vessel and add a pinch of salt and milk to it. When it starts boiling, add the rice paste and keep stirring on low flame for 15-20 minutes. To check if the dough is ready, spread a drop of oil on the palms and take a small ball of the dough. Knead well and roll out into a long thread. If it doesnt break, then the dough is cooked well and of the required consistency. Switch off the gas and cover it with a wet cloth and let it stay covered for an hour.

For the coconut filling, heat the jaggery with some water and when it starts boiling add the cardamom powder and grated coconut. Cook till it becomes one big lump. Cool and make small balls of it.

For the sesame seeds filling, grind the sesame seeds, cardamom powder and jaggery together. Make small balls of it.

Now make small cups of the rice dough and keep the desired filling inside. Now shape it into modak/kozhakattai. Repeat for the rest of the dough. Also you could make small rounds of the rice dough, spread the filling in half of it and cover it with the rest of the dough to get semi-circle shape.

Steam the kozhakattai for 5-8 minutes in the idli cooker. Cool a bit and serve Lord Ganesha's favourite prasadam.

Also, I made sundal and semiya payasam.

For Sundal-


1 cup Chick Peas/Kabuli Chana (to be soaked in water overnight)(red or white chickpeas)
2 tsp of oil
1 tsp Coriander Seeds
2 tsp Bengalgram dal
2 tsp Blackgram dal
1 tsp of mustard seeds
1 Red Chilli
4 tbsp of grated coconut
Salt to taste
Few curry leaves

Pressure cook the soaked chick peas.

In a kadai, first roast 1 tsp of bengalgram dal, 1 tsp of black gram dal, red chilli and 1 tsp of coriander seeds. Grind it with coconut.

Now heat oil, add mustard seeds and the remaining 1 tsp of bengalgram dal and blackgram dal. Add the curry leaves and then the cooked chick peas. Dont throw away the water used to cook the chick peas. Add them also here and cook till the water is absorbed. Now add salt and the grinded masala paste.
Mix well and serve.

Semiya Payasam


1 cup vermicelli (semiya)
1/2 cup sugar
1 cup milk
Few Cashews
2 tbsp of ghee

First roast the cashews and vermicelli in ghee and when it starts turning brown, add 1 1/2 cups of water to it. Let it cook for five minutes.

Now add sugar to it and cook for 2 more minutes.

Let it cool a bit and then add the milk to it.
Serve hot or after refrigeration.

And now for the most interesting part-

The rice flour mix made for kozhakattai was more than the sweet filling for it. So, my mom suggested to add some salt, green chillies, curry leaves, mustard seeds, bengalgram dal and blackgram dal and make salt kozhakottai of it...

If you end up with more filling, then go for Sugiyan

how to make kozhakatai, modak, modhak, ganesh prasadam, ganesha naivedyam, shundal, chundal,sundal recipe, semiya payasam, vermicelli kheer recipe, seviya kheer, gheer
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Vcuisine said...

Thanks for the feedback. You made the outer covering nicely. It should not break after steaming. That's the beauty of it. I am happy that you got succeeded in your first attempt and my little tips helped you. Have a good day and thanks for the prompt feed back. Viji

Asha said...

They all look fabulous,specially Sundal which is different for what I now.Thank you, enjoy:))

easycrafts said...

Thanks viji and asha for the comments

Jeena said...

Lovely pictures I bet they tasted so yummy. :)

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com