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Chana Dal Modak - Kadalai Paruppu Modagam

Chana dal modagam - traditional prasadam for Ganesh Chathurthi Pooja with chana dal, jaggery, coconut and rice flour. This modagam is a popular South Indian dessert that’s easy to make and healthy too. The filling (pooranam) inside the modagam is prepared with cooked chana dal, coconut and jaggery.


How to prepare chana dal pooranam


You need 3 basic ingredients to make this delicious poornam. Of course I like to eat this pooranam very much before filling in the modagam. So I always keep some pooranam to eat as it is. After offering to the God, we( me and my son) enjoy this pooranam. This is the same pooranam we prepare for sushiyam dessert for Diwali.

  • The First thing you will want to pressure cook the chana dal. If you soak the dal for 30 to 45 minutes, then it will be perfect for mashing. Do not add more water for pressure cooking. Then mash the dals with a wooden spatula or a ladle.

In a separate bowl, dissolve the jaggery with little water and keep it ready. The grated coconuts are roasted in a kadai for a few minutes and then add the jaggery syrup to the coconut. After that add the mashed dal and stir until the mixture resembles like a thick upma. Remove from heat and keep it covered until you prepare the modagam. If you prepare these methods with a little patience you can get perfect results. As I said in many of my recipes, try to use good quality jaggery and fresh grated coconut for our traditional dishes.

How to prepare the modagam dough

Making outer cover for modagam requires just 3 ingredients like rice flour, water and gingely oil. There are many methods to make the dough, but I find this is the easiest way.  In this recipe, I have used homemade idiyappam flour, you can also use store bought kozhukattai flour or rice flour. Combine rice flour along with the hot water in a bowl. Mix them with a ladle and when it’s warm enough to handle knead it into a smooth dough. Making modagam requires some time. If your kids or husband like to prepare, you can ask them to prepare the balls for the modagam. The main thing you need to remember while making modagam is that you have to flatten the circles thinly with thick centre. If you practice, it will be easy to prepare. Now let’s see how to prepare Chana dal modagam with step by step instructions. The pictures and videos were taken on different days, so the lightings and the steps may vary a little in the video. 

Similar Prasadam Recipes



Chana Dal Modak - Kadalai Paruppu Modagam Recipe Details 

Here is the video for Chana Dal Modagam 

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Prep time : 1 hour and 10 minutes
Cook time : 12 minutes
Yields : 20 to 25 modagam
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

For Chana dal pooranam
  • 1/2 cup chana dal
  • 1/2 cup water for pressure cooking
  • 1/2 cup jaggery (pagu vellam)
  • 1/4 cup water for dissolving jaggery
  • 3/4 cup grated coconut
  • 1 tsp cardamom powder
  • 2 tsp ghee
For modagam dough
  • 1 cup (225 grams) rice flour (idiyappam flour)
  • 1.5 cups water
  • 1 tbsp gingely oil

Cooking Directions

  1. Rinse the chana dal in cold water for two times and add it to the pressure cooker along with 1/2 cup of water.  Soak it for 45 minutes and pressure cook the dal for 10 to 12 minutes on medium heat.Allow the pressure to settle down naturally. Open the pressure cooker and check the dals.Now mash the dals with a ladle until the dals are completely mashed.
  2. Take a small bowl and add the grated jaggery along with 1/4 cup of water. Allow it to melt on medium heat until it has dissolved completely without any solid pieces.
  3. Heat 2 tsp ghee in a heavy bottomed kadai and add the grated coconuts. Fry them for a few minutes.Reduce the heat and  keep a strainer on the top of the kadai and add the jaggery syrup.
  4. Stir it well with the coconut and add the mashed dal to it. Mix it well with the jaggery coconut mixture. Add the cardamom powder and stir well until there is no water in the chana dal mixture. After a few minutes it will get thick and turn off the heat.
  5. Now transfer the chana dal pooranam to a separate plate and allow it cool down for a few minutes and close it with a lid.
  6. Take a wide bowl, measure and add the rice flour.With the same measuring cup, measure and take 1.5 cups of water in a vessel. Allow the water to boil and keep it ready for mixing.
  7. Add 1 tbsp gingely oil over the rice flour and add the hot water gradually. Mix it with a spatula or a spoon.Allow the dough to slightly cool down and knead the dough when it its warm. Knead it to a soft and smooth dough. Allow the dough to rest for 5 to 7 minutes.
  8. When the chana dal mixture has cooled, prepare small balls and keep it ready for filling.
  9. Now make small balls from the rice flour dough. Apply a drop of oil in your palm and shape them into smooth balls.
  10. Next, gently press the ball and flatten it with your fingers. If it is difficult to flatten, rub some gingely oil in your fingers and then flatten it. Then place the chana dal pooranam in the centre and bring all the edges together.
  11. Add 1 to 2 cups of water in an idly pot. Let the water  boil for 5 minutes. Place the modagams on a greased idly plates. When the water starts boiling, place the idly plates in the pot. Cover and cook for 7 to 9 minutes on medium heat.
  12. Now the modagams are ready. Remove from the heat and allow it cool for a few minutes and transfer it to the serving dish.

Chana Dal Modak - Kadalai Paruppu Modagam with step by step photos

Rinse the chana dal in cold water for two times and add it to the pressure cooker along with 1/2 cup of water.  Soak it for 45 minutes and pressure cook the dal for 10 to 12 minutes on medium heat. No need to worry about the whistles. Let them to whistle for 10 to 15 whistles.

Allow the pressure to settle down naturally. In the meantime  grate the jaggery and coconut. Open the pressure cooker and check the dals. If they are not cooked softly, add some water and pressure cook again for 10 minutes.

Now mash the dals with a ladle until the dals are completely mashed. If there is any water, drain the water completely and mash the dals.

Take a small bowl and add the grated jaggery along with 1/4 cup of water. Allow it to melt on medium heat until it has dissolved completely without any solid pieces. If your jaggery won’t contain any impurities, you can leave this step.

Heat 2 tsp ghee in a heavy bottomed kadai and add the grated coconuts. Fry them for a few minutes. No need to brown them.


 
Reduce the heat and  keep a strainer on the top of the kadai and add the jaggery syrup.

Stir it well with the coconut and add the mashed dal to it. Mix it well with the jaggery coconut mixture.


 
Add the cardamom powder and stir well until there is no water in the chana dal mixture. After a few minutes it will get thick and turn off the heat.


Now transfer the chana dal pooranam to a separate plate and allow it cool down for a few minutes and close it with a lid.

 Take a wide bowl, measure and add the rice flour.

With the same measuring cup measure and take 1.5 cups of water in a vessel. Allow the water to boil and keep it ready for mixing.


Add 1 tbsp gingely oil over the rice flour and add the hot water gradually. Mix it with a spatula or a spoon.


 
Allow the dough to slightly cool down and knead the dough when it its warm. Knead it to a soft and smooth dough. Allow the dough to rest for 5 to 7 minutes.

 When the chana dal mixture has cooled, prepare small balls as shown in the picture below.

Now make small balls from the rice flour dough. Apply a drop of oil in your palm and shape them into smooth balls.

Next gently press the ball and flatten it with your fingers. If it is difficult to flatten, rub some gingely oil in your fingers and then flatten it. Then place the chana dal pooranam in the centre and bring all the edges together. Prepare all the remaining modagams in this way.


 
Add 1 to 2 cups of water in an idly pot. Let the water boil for 5 minutes. Place the modagams on a greased idly plates. When the water starts boiling, place the idly plates in the pot. Cover and cook for 7 to 9 minutes on medium heat.


Now the modagams are ready. Remove from the heat and allow it cool for a few minutes and transfer it to the serving dish.


Wish you all a Happy Ganesh Chathurthi. Hope this post will be helpful to you and if you try this recipe leave your feedbacks below.



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Comments

  1. Ashna9 November 2024 at 19:21

    Such a great collection of Kozhukkatai recipes! Perfect for anyone craving authentic South Indian flavors. Definitely bookmarking this for my next cooking session! Kerala Style Kadala Curry

    ReplyDelete

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