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4.50 from 2 votes

Pachai payaru sweet kozhukattai recipe

Pachai payaru sweet kozhukattai recipe with full video and step by step pictures. A flavourful and healthy kozhukattai recipe for the vinayagar chathurti.
Prep Time20 mins
Cook Time25 mins
Soak time10 hrs
Course: Main Course
Cuisine: Indian
Servings: 14


  • ¼ cup Pachai payaru Green moong
  • ¾ cup Jaggery powder
  • ½ cup Coconut grated
  • 2 Cardamom Crushed

For kozhukattai skin

  • ¾ cup Idiyappam flour Rice flour/ Kozhukattai
  • Salt – As needed
  • 2 teaspoon Sesame oil


  • First wash and soak green moong overnight. Next day, drain water, pressure cook with ¾ cup water for 4-5 whistles.
  • Mash well. In a heavy bottomed pan, heat mashed green moong, jaggery powder. It will become watery as jaggery melts.
  • Add grated coconut, cardamom powder and keep cooking.
  • At once stage, it will become thick. Switch off flame.
  • Cool down and make equal sized balls out of it.
  • To prepare dough, in a bowl, mix flour, salt, sesame oil. Boil water and add the hot water to flour.
  • Once warm enough to handle, knead to a smooth dough. Divide into equal sized balls.
  • Grease your hands with sesame oil. Make bowl shape out of the dough.
  • Place the stuffing inside. Gather the sides to cover the stuffing and make modak shape. Refer video for easy understanding.
  • Steam cook for 8 mins or until the outer cover is shiny.



  • Make sure to pressure cook with right amount of water to cook the dal.
  • I pressure cooked by keeping inside a container in the pressure cooker. If cooking direct, the water quantity may be needed more.
  • If water is more in the cooked dal, drain it. Otherwise will take long time for the pooran to get ready.
  • While measuring jaggery, make sure to powder well for precise measurement.
  • Keep the kozhukattai dough covered always. Using sesame oil helps to prevent the dough from drying out.
  • After making balls out of the dough, if it is dry while making cups, knead again to make it smooth.
  • Grease your hands well with sesame oil everytime while making cups.
  • Water should boil well to make a perfect dough. Otherwise, the kozhukattai might break.