Go Back
+ servings
sweet stuffing
Print Recipe
4.80 from 10 votes

Kozhukattai recipe

Kozhukattai recipe with kadalai paruppu pooranam - Quick video post with detailed step by step pictures for Vinayagar chaturthi festival.
Prep Time30 mins
Cook Time30 mins
Soaking time1 hr
Course: Snack
Cuisine: Indian
Servings: 25 kozhukattai


For kozhukattai dough

  • 1 cup Idiyappam flour or good quality rice flour/ Homemade rice flour
  • 1 & ⅓ cup cup Water as needed
  • 1 teaspoon Sesame oil
  • Salt as needed

For poornam

  • ½ cup Chana dal kadalai paruppu
  • 1 cup Jaggery powdered
  • ½ cup coconut grated
  • 2 cardamom
  • 1 pinch salt


  • Boil water with salt, oil firstly (mine had salt in it so I dint add any salt).
  • Take the flour in a broad vessel. Add the boiling hot water little by little and mix with the help of a ladle.
  • Let it cool for about 5 min, or until warm enough to handle.
  • Knead to make a smooth dough. The consistency should be like our chapatti dough, non sticky.
  • Keep covered until you use to prevent drying. Make small lemon sized balls with the prepared dough.
  • For each step or whenever needed, grease your hands with sesame oil.
  • Roll the stuffing also same sized balls. I am showing with sweet pooranam(stuffing).
  • Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.
  • Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture. Now keep the stuffing inside.
  • Gather all the sides and pinch together in the middle and make a kozhukattai (mothagam) shape. Refer the second video to see how to shape.
  • Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.
  • Now carefully take it out from the idly plate and your kozhukattais are ready!

Sweet stuffing

  • Soak chana dal for an hour. Pressure cook dal with water just to immerse it (Little less is also fine) up to 5 whistles.
  • Drain water if any, cool down and grind in blender or mash it with masher just to make it a paste and keep aside.
  • Then again start heating the jaggery syrup (wash the vessel as it will have impurities). When it starts boiling, at one stage, the syrup will get frothy.
  • At this stage add the ground dal paste, salt and coconut. Stir continuously without forming any lumps.
  • Add cardamom powder and mix thoroughly.
  • Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.
  • Note that water we are adding should be very less. The lesser we add water to jaggery, sooner the stuffing will get ready.
  • It can be little loose like kesari, later it will become thick as it cools down.
  • Once cooled, make equal sized balls so that it will be easy to make kozhukattai later.



  • Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
  • To check if the kozhukattais are done : The outer layer would have changed shiny.
  • Boil water well for making dough. The rice flour dough should get cooked ¾th, then only the dough will be not sticky and also soft after cooking.
  • Adding oil in the water/while making dough gives softer kozhukattais.
  • Grease your hands generously each time you make kozhukattai, work on each (knead) just before shaping to get it smooth.