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Modhaga kozhukattai

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Steamed rice-flour dumplings filled with coconut and jaggery, offered to Lord Vinayagar (Ganesha) on Vinayaka Chathurthi.

Region: Puducherry and Tamil NaduOccasion: Vinayaka Chathurthi (August–September)Time: 1 hrServes: 15–18 piecesVegan

Ingredients

  • 1 cup rice flour
  • 1¼ cups water
  • 1 tsp gingelly oil
  • A pinch of salt
  • For the filling (poornam): 1 cup grated coconut, ¾ cup grated jaggery, ½ tsp cardamom powder, 1 tsp ghee or oil

Method

  1. Melt the jaggery with 2 tbsp water and strain. Add the coconut and cook, stirring, until thick. Add cardamom and ghee and cool.
  2. Boil the water with salt and oil, add the rice flour, stir quickly, cover and leave for 5 minutes. Knead into a smooth dough while warm.
  3. Take a small ball, flatten it into a cup with greased fingers, add a spoonful of filling and pleat the edges together into a cone.
  4. Steam for 10–12 minutes until the covering looks glossy.
  5. Offer to Vinayagar first, then share.

History

Sweet dumplings are offered to Ganesha across India; the Tamil kozhukattai is the version made in Puducherry homes.

Significance

Puducherry's best-loved temple is the Manakula Vinayagar temple, and on Vinayaka Chathurthi kozhukattai is made in almost every Hindu home in the town.

Sources