Green Gram Modak is a healthy modak made with green gram stuffing. Green gram modak recipe with both sweet and salt versions presented in this post. Try Green Gram Modak at your leisure or when you wish to try an alternate to regular modak. 
Green Gram Modak Recipe – Pachai payaru kozhukattai recipe sweet and salt versions for Ganesh Chaturthi.
This green gram modak and kozhukattai idea was suggested to my cousin sis.Last week when we were chatting she asked me to try stuffing with green gram dal(pachai payaru or paasi payaru) and she insisted me to try and post both sweet and salt green gram stuffing for kozhukattai, Thank you Susma without your push am sure I wouldn’t have tried both.
This stuffing is healthy and tastes great and tastes no less than the chana dal or coconut pooranam we usually make.Do try this and let me know how you liked it.
Usually I seal the edges like this but for this I tried this sealing from raks.Isn’t that nice?!
More puttu / kozhukattai recipes
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Green Gram Modak
Green Gram Modak is a healthy modak made with green gram stuffing. Green gram modak recipe with both sweet and salt versions presented in this post. Try Green Gram Modak at your leisure or when you wish to try an alternate to regular modak.
Servings15 kozhukattais
Ingredients
- 1 cup homemade rice flour(idiyappam flour or kozhukattai flour)
- 1/2 cup green moong dal / pachai payaru or paasi payaru
- salt to taste
- water as needed
- oil to grease
For sweet:
- 1/4 cup jaggery
- 2 tablespoon coconut
- 1/8 teaspoon cardamom powder
For salt:
- 1 teaspoon oil
- few chopped curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/4 teaspoon red chilli powder
- salt to taste
Instructions
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for few mins just for the jaggery to get dissolved. Strain to remove impurities.
- Dry roast green gram dal until golden, pressure cook for about 4 whistles.
- It should not be too mushy as we need whole bits for salt version. Divide into 2 portions for sweet and salt.
- Heat oil in a pan - add the items listed under 'to temper'. Let it splutter. Add green gram dal saute for a minute.
- Break it roughly, add required salt and red chilli powder.
- Mix well, finally add grated coconut. Mix it well. Switch off, transfer to a bowl and set aside.
- Now in another pan heat jaggery syrup, when it starts to bubble add another portion of cooked green gram dal.
- Mash it with a masher like shown.
- Keep cooking in low flame until it becomes a mass. It will be thick and not sticky. At this stage add coconut.
- Now prepare the outer dough. Measure and take rice flour in a mixing bowl, add salt.
- Mix it once. Boil water until it bubbles up, switch off then add it to rice flour.
- Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.Keep covered with a wet cloth until use.
- Mix well and set aside. Make small balls with the sweet pooranam. Now both sweet and salt pooranams are ready, the rice flour dough is also ready.
- Grease your hands with oil. Make lemon sized small balls with the prepared dough and flatten them as thin as possible make it like a small cup. Now keep the sweet pooranam in the middle of the cup as shown below.
- Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape. Now follow the procedure for the remaining dough too. Now for the salt version flatten a lemon sized ball, make it thin.
- Add the stuffing in the center. Pull the left side and seal it. Press inwards to get this shape.
- Repeat to finish the dough. Prepare the steamer, grease the steaming plate with few drops of oil. Steam cook for 10 mins in low medium flame or until the Modaks are not sticky. They will turn shiny. Steam in batches.
- Serve Green Gram Modak hot!
Notes
- The salt version needs not so mushy green gram so cook accordingly.I did not soak it for this reason.If you want it too mushy then soak for 2-3 hours and then cook.
- Roasting green gram gives nice flavour to the stuffing.
Nutrition Facts
Green Gram Modak
Amount Per Serving (25 g)
Calories 83
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Trans Fat 0.001g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 519mg23%
Potassium 12mg0%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 23IU0%
Vitamin C 0.04mg0%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Green Gram Modak
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for few mins just for the jaggery to get dissolved.Strain to remove impurities.
- Dry roast green gram dal until golden, pressure cook for about 4 whistles.
- It should not be too mushy as we need whole bits for salt version.Divide into 2 portions for sweet and salt.Heat oil in a pan – add the items listed under ‘to temper’.
- Let it splutter.Add green gram dal saute for a minute.
- Break it roughly, add required salt and red chilli powder.
- Mix well, finally add grated coconut.
- Mix it well.Switch off, transfer to a bowl and set aside.Now in another pan heat jaggery syrup, when it starts to bubble add another portion of cooked green gram dal.
- Mash it with a masher like shown.
- Keep cooking in low flame until it becomes a mass.It will be thick and not sticky.At this stage add coconut.
- Now prepare the outer dough.Measure and take rice flour in a mixing bowl,add salt.
- Mix it once.Boil water until it bubbles up,switch off then add it to rice flour.
- Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.Keep covered with a wet cloth until use.
- Mix well and set aside.Make small balls with the sweet pooranam.Now both sweet and salt pooranams are ready, the rice flour dough is also ready.
- Grease ur hands with oil.Make lemon sized small ball with the prepared dough and flatten them as thin as possible make it like a small cup.Now keep the sweet pooranum in the middle of the cup as shown below.
- Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.Now for the salt version flatten a lemon sized ball, make it thin.
- Add the stuffing in the center.Pull the left side and seal it as shown below.Press inwards to get this shape.Else just press to seal the edges.
- Repeat to finish the dough.Prepare the steamer,grease the steaming plate with few drops of oil.Steam cook for 10 mins in low medium flame or until the kozhukattais are not sticky.They will turn shiny.Steam in batches.
Serve hot!
Enjoy hot or warm!
Expert Tips
- The salt version needs not so mushy green gram so cook accordingly.I did not soak it for this reason.If you want it too mushy then soak for 2-3 hours and then cook.
- Roasting green gram gives nice flavour to the stuffing.
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