Go Back
+ servings
rajma-kozhukattai
Print Recipe
5 from 3 votes

Rajma modakam recipe

Rajma modakam, made with sweet rajma poornam stuffing. Just basic ingredients, yet make it special with rajma stuffing rather the dal stuffing we usually make. 
Prep Time30 mins
Cook Time20 mins
Soaking time10 hrs
Course: Snack
Cuisine: Indian
Servings: 15 Kozhukattai

Ingredients

Dough

  • 3/4 cup Rice flour Kozhukattai/ idiyappam flour
  • 1 tsp sesame oil
  • Salt as needed

Stuffing

  • 1/2 cup Rajma I used Himalayan variety
  • 1 cup jaggery
  • 1/2 cup coconut grated
  • 2 Cardamom powdered
  • 1/8 tsp Salt

Instructions

Stuffing

  • Wash and soak rajma overnight. Next day, drain water, pressure cook with enough water for 5 whistles/ until soft.
  • Drain water if any. Cool and grind to a paste.
  • Heat jaggery with very little water until just dissolved. Filter to get rid of any impurities.
  • Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.
  • Continue to cook in medium flame for 5 minutes or until it is thick.
  • Add cardamom powder at the end and switch off. Roll into equal sized balls greasing your hand with either sesame oil or ghee.

For dough:

  • Boil enough water well. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.
  • Mix well, add boiling hot water and use a spatula to incorporate the hot water evenly.
  • Once warm enough to handle, knead to dough.
  • Divide into equal sized balls according to the size of kozhukattai you want. Make both stuffing and dough, equal sized balls.
  • Grease your hands with sesame oil, smooth the dough in your hands.
  • Flatten to thick, palm size dics. Place stuffing inside.
  • Gather the sides so as to cover the stuffing. Seal and roll.
  • Fill it in the mould and shape it carefully.
  • Steam for 7 minutes approximately. Repeat to finish.

Video

Notes

  • Use kozhukattai flour or idiyappam flour for soft results.
  • For dough to be soft and pliable, without breaking, use hot boiling water so that the dough itself is almost cooked. 
  • If using mould, make sure the size of the balls you make fits the mould.