Poornam Kudumulu Recipe – Ganesh Chaturthi Naivedyam Recipes

Poornam Kudumulu or Poorana Kozhukattai or Chana Dal Modak – Simple and healthy steamed dumplings made with rice flour, chana dal, jaggery and cardamom. 

What are poornam kudumulu?

Poornam Kudumulu are steamed rice flour dumplings stuffed with a sweet lentil filling. The sweet stuffing is called Poornam which is made with chana dal or split yellow peas, jaggery, coconut and cardamom.

These dumplings are known as Modak and Kozhukattai and they are usually stuffed with a sweetened coconut filling.

I have replaced the traditional coconut filling with poornam (sweet lentil filling). It is the same filling that we use to prepare Puranpoli, Pala Munjalu and Poornam Boorelu.

These are super delicious and perfect to make during festivals such as Ganesh Chaturthi or Vinayaka Chavithi.

How long do they last?

They stay well for a day at room temperature and for 2 days if refrigerated properly.

Can I prepare the filling in advance?

Yes, you can prepare it a day before and store it in the refrigerator.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.

They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.

Step by step preparation:

• Wash and pressure cook the lentils or chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
• If you want to cook them in a vessel, soak the lentils for an hour or two to reduce the cooking time.

• Drain all the excess water completely. Make sure that there is no water and let it cool down completely.
• Transfer the cooked dal to a blender jar or food processor and grind it into a powder.
• Keep it aside until use.

• Combine the powdered jaggery and a little water in a pan and let the jaggery dissolves completely.
• Bring it to a boil.
• If you want, strain the jaggery water at this stage to remove any impurities.

• Add the ground chana dal, freshly grated coconut and cardamom powder to it.

• Mix very well and cook for a few minutes or until the mixture thickens.

• When the mixture becomes like dough, turn off the flame.
• Let it cool completely and make 15 round balls out of it.

• Bring some water to a rolling boing with a pinch of salt and a teaspoon of ghee.
• Once it comes to a rolling boil, remove it from the heat.
• Take the rice flour in a mixing bowl. Add boiling water little by little to the flour and mix well with a spatula.
• Let the rice flour mixture cool down for 2 – 3 minutes.
• When it is still warm, knead it well to make a soft and slightly sticky dough.

• Grease your palms with a little oil/ghee and divide the rice flour dough into round shape balls.
• Flatten the dough ball and keep pressing with your finger to form a disc or cup. Place the chana dal stuffing in the center.

• Carefully bring the edges of the dough together and seal it without any gaps.

• Shape it into a smooth ball. Repeat the same procedure until all the dough finishes.
• If you want to shape them into modaks, check my modak recipe to know how to make it.
• Arrange them on a greased steamer or idli plates and steam cook for about 10 – 12 minutes.
• Let them cool down a bit and serve.

If you are looking for more Vinayaka Chavithi naivedyam recipes then do check the below recipes.

You’ll love these recipes:

• Sooji Mawa Laddu
• Kumbilappam
• Sweet Ammini Kozhukattai
• Kele Mulik
• Bellam Thalikalu
• Godhuma Kudumulu
• Rava Modak
• Ulundu Kozhukattai
• Paal Kozhukattai
• Rice Rava Undrallu
• Godhuma Rava Undrallu
• Dry Fruit Fried Modak

How to make poornam kudumulu recipe below:

Poornam Kudumulu Recipe

Hari Chandana Ponnaluri

Indian steamed rice flour dumplings stuffed with a sweet lentil filling. A perfect recipe for ganesh chaturthi festival.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine Andhra, South Indian

Servings 15 Dumplings

Calories 135 kcal

Ingredients

  

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For Stuffing:

• ▢ ¾ cup Chana Dal
• ▢ 1 cup Jaggery
• ▢ 3 tbsp Grated Fresh Coconut
• ▢ ¼ tsp Cardamom Powder

For Outer Layer:

• ▢ 1.5 cups Rice Flour
• ▢ 1.5 cups water or as needed
• ▢ 1 tsp Ghee
• ▢ A pinch of Salt

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Instructions

 

• Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
• Drain all the excess water completely. Make sure that there is no water and let it cool down.
• Grind the cooked dal into a powder and set aside.
• Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely and bring it to a boil.
• Add the ground chana dal, coconut and cardamom powder to it.
• Mix very well and cook until the mixture thickens. When the mixture becomes like dough, turn off the flame.
• Let it cool. Divide the mixture into round shape balls and set aside.
• Add salt, water and a teaspoon of ghee in a saucepan. Bring the water to a rolling boil and turn off the flame.
• Take the rice flour in a mixing bowl. Add boiling water little by little to the flour and mix well with a spatula.
• Let it cool for 2 – 3 minutes. When it is still warm, knead it well to make a soft dough. The dough should be soft and slightly sticky.
• Grease your hands with little oil/ghee and divide the dough into round shape balls. Flatten the dough ball and keep pressing with your finger to form a disc or cup. Place the chana dal stuffing in the center.
• Bring the edges together and seal it.
• Shape into a smooth ball. Repeat the same procedure until all the dough finishes.
• Arrange them on your greased idli plates and steam cook for 10 – 12 minutes. Let them cool and serve.

Notes

You can use desiccated coconut instead of fresh coconut.

Nutrition

Calories: 135kcalCarbohydrates: 29gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 40mgFiber: 1gSugar: 14gVitamin C: 1mgCalcium: 11mgIron: 1mg

Nutrition values are estimates only.

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