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Poornam Kudumulu Recipe | How to Prepare Kozhukattai | Recipe of Modak

Poornam Kudumulu recipe, it is a steamed sweet dumpling prepared as prasadam/neivedyam for Vinayaka Chavithi or Ganesh chaturthi or Vinayaka Chaturthi, a favourite of Lord Ganesha.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Festival sweets and desserts
Cuisine: Indian (South Indian)
Keyword: helathy, quick, festive, easy,
Servings: 4
Calories: 300kcal
Author: Padma Veeranki


  • 3/4 cup Water
  • 1/4 Cup Milk
  • A pinch of salt
  • 1 teaspoon oil or ghee
  • 1 Cup Homemade rice flour Click here for recipe
  • 1 teaspoon Maida All purpose flour
  • 1 teaspoon oil or ghee for greasing

For the filling

  • 1 Cup Coconut Poornam Click here for recipe


Making the dough:

  • Add water, milk, salt and 1 teaspoon oil or ghee in a deep pan or a pot.
  • Bring it to a boil over medium heat, add rice flour and maida.
  • Stir well and close with a lid for 3 to 4 seconds.
  • Open, turn off the heat and stir till you get a lumpy mixture.
  • Cover and set aside to cool down a bit.
  • While still hot, knead it to a smooth dough.
  • Divide the dough to small balls.

Stuffing and shaping Kudumulu:

  • Take a ball and flatten it in your palm to a disc shape.
  • Place poornam in the centre.
  • Bring the edges together and close it carefully.
  • Repeat for all the dough balls.

Steaming kudumulu:

  • Boil water in an idli pot.
  • Grease idli plates with oil.
  • Arrange kudumulu in the idli plate and steam over medium high heat for 8 to 10 minutes or till done.
  • Turn off the heat and serve once cool.

Recipe Video


  1. Homemade Rice Flour yields better results than store bought.
  2. You can also use idiyappam flour to make the kudumulu or kozhukkatai.
  3. Adding little milk while preparing the dough gives nice white kudumulu or modaks and it also enhances their taste.
  4. Addition of a teaspoon of maida to the rice flour gives a little elasticity to the dough for the dough to become more pliable and this way it’s easy to roll to a disc and we get perfect shape.
  5. Inserting the ladle between lid and the pan makes the dough to cook evenly. Also cooking the dough in low heat yields a smoother and soft dough.
  6. Kneading the dough is very important step, just sprinkle some hot water while kneading and let it not dry out. Knead well to form a smooth and soft  dough. Add a few drops of oil if its too sticky.
  7. Prep time excludes rice flour and poornam preparations.