Steamed & griddle
Modakam
Also called Kozhukattai-related forms.
Officially documented
A Ganesha-associated dumpling prasadam found across South India.
What goes into it
Rice flour
coconut
jaggery in common southern form
Variants exist.
How it is made
Rice-flour dumpling with sweet filling, usually steamed in South Indian forms.
Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.
Where it is offered
Other documented occasions
Sabarimala Sree Dharma Sastha TempleSabarimala, Kerala · As booked/performed · Pampa · Listed on the official Sabarimala offering-rates page.
Current
History and evidence
It appears in the historical and inscriptional record under the name Modakam.
Earliest documentation: Traditional; current at Sabarimala/Pampa.
Dietary note
Recorded as Yes in the tradition described. Commonly present: Coconut.
This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.
Source
- Primary reference for this entry · Documented · confidence High
https://www.sabarimala.kerala.gov.in/index.php/offering-rates