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
- Melt the jaggery with 2 tbsp water and strain. Add the coconut and cook, stirring, until thick. Add cardamom and ghee and cool.
- 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.
- 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.
- Steam for 10–12 minutes until the covering looks glossy.
- 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.