Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.


  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15


For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.


    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.