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Kozhukattai Mavu Outer Cover
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4.15 from 14 votes

Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)

Thengai Purana Kozhukattai also called Modhagam or Modak is a very popular and traidtional Kozhukattai variety that we make for many festivals like Ganesha Chaturti, Varalakshmi Vratham, Aadi Velli, Shankatahara Chaturti and many more occasions. We first prepare rice flour dough which we shape into small cups and inside those cups, we keep coconut jaggery puran as the filling and then seal and shape into modak and steam cook.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Festival, Sweet
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 25 Kozhukattai
Calories: 320kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


For Filling

  • 1 Cup Grated Coconut 1 Cup - 250ml
  • ¾ Cup Grated Jaggery
  • 1 tsp Ghee
  • ¼ tsp Cardamom Powder

For Outer Cover

  • 1 Cup Raw Rice 1 Cup - 250ml
  • 1 Pinch Salt
  • 1 tbsp Sesame Oil
  • ¼ Cup Milk Optional


Preparing Outer Cover Dough

  • Take the raw rice in a vessel. Rinse it thoroughly twice or thrice. Add fresh water and soak the rice for atleast 1 hour
  • After 1 hour, drain the water from soaked rice. Take the rice to the mixer jar. Add water little by little and grind it to smooth runny batter like dosa batter
  • Pour the batter in a heavy bottomed pan. Add salt, sesame oil and milk. Stir well
  • Next, swtich on the flame. Keep the flame in medium and start stirring the batter.
  • Slowly the batter becomes thicker and thicker. Stir continuously so that there are no lumps
  • Keep stirring till the batter becomes like a dough. Dough should be smooth and non-sticky
  • Kozhukattai mavu (Outer Cover Dough) is now ready! Take it in a bowl and cover it with a damp cloth to prevent it from becoming dry. Let it rest for an hour.

Prepraration of Filling

  • Heat a pan, add 1/4 of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles 
  • Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously.
  • Slowly the moisture of the jaggery will be absorbed by the coconut and the puran gets thicker. Add ghee at this stage and stir till it roll like a ball and does not stick the sides of the pan.
  • This is the correct consistency to remove from flame. Take the coconut pooranam in a bowl and allow it to cool off. Make gooseberry size balls out of the pooranam and keep it in a plate
  • Coconut Jaggery (Thengai Puranam) is now ready!

Procedure to make Kozhukattai

  • Take some oil in a bowl and grease you palm with little oil and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture. We traditionally make cup out of the dough but making cup requires little expertise. So beginners make flat and thin patti as shown in the below picture. In the middle of the kozhukattai patti, add thengai pooranam ball 
  • Close the sides of kozhukattai mavu gently in all the sides. Now the puran is sealed completely by the mavu. Remove the excess mavu from the tip. Repeat the steps and fill the rest of the dough cups with puran.
  • Grease the idli plates with oil and then place the kozhukattai cups in the idly plates. Cook the kozhukattai in cooker for 2-3 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out.
  • The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam



Serving: 4g | Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g