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Its Modak / Kozhukattai time again. I love this, both the spicy and especially the sweet , however it’s a pain to make, if someone else makes it, I will gladly eat it on a weekly basis, when I have to make it then it usually shows up once a year. A better plan would be hitting Shreyas or Dhruvankur in Pune for hot Modak’s easy peasy. However since I live miles away I can only dream. This is my MIL’s recipe , modified to suit my laziness, she soaks the rice and does it the long way , she is an expert, and can make tiny, one bite, melt in the mouth  modaks very fast, I’m talking 108 in under 30 min fast.
It’s not even a chore for her, But then again we all have our strengths, I can eat them as fast as she makes them 🙂  We usually  manage to assemble about 20 in an hr and that’s usually dinner for that night , if you are still hungry then tough luck.

R Prefers the spicy modak , I do too , so we usually make both, plus if we’re struggling with this, might as well get it over with at one shot. The spicy filling is done the microwave way, although I try not to nuke everything, this is simply easier and less messy.  We use a mold, easy to use, even covering , and looks really good ( yes I care) and the spicy filling is usually in a semicircle form. mainly to differentiate the 2 but mostly because that’s how I’ve always eaten it and yes a mold again.

1 cup rice flour
2 cups water
1 teaspoon ghee

Sweet filling
1 cup grated coconut
1/3 cup powdered jaggery
1/4 cup nuts/raisins etc., finely chopped
1/2  teaspoon cardamoms powder

Spicy Filling
1/2 cup Whole Black gram, (urad dal
1/2 cup Thuvar dal
1/2 spn turmeric
1-2 green chillies ( or as per taste)
1 tsp lime/lemon juice
Salt / chilli powder to taste
1/2 tsp mustard seeds
pinch of asafetida powder
few sprigs of curry leaves and cilantro

Sweet Filling: Mix all ingredients  in a pan and cook on medium heat till they are mixed and slightly sticky . take it off the flame and keep it aside to cool.

Spicy filling:  Soak the dals for one hour. Grind along with the chillies, hing, turmeric and salt to a coarse paste. Use very little water. Oil a glass plate and spread the mixture on the plate , Microwave for 3 to 5 minutes till it looks cooked ,  Let it cool for couple of minutes. crumble them by hand or blend into a coarse powder. Heat a pan, ,Add oil,  mustard seeds, curry leaves and then add the powdered dal pieces and stir for 2 minutes. Turn off fire.

Outer covering: Add water to rice flour and make a paste. heat pan, add a spoon of oil /ghee , add the rice mixture and stir , This will slowly come together to form a soft mass. It will turn off flame, cover and let sit. Once it reaches a bearable temp , Add oil to hands and knead into a soft ball.  Keep covered.

Assembly  : Take a small piece of wrapper, flatten to a small circle ,  Place some of the filling in the center of the circle. Bring them together and join them to form a peak. should look like a bulb of  garlic, Or alternatively use a modak mold. The spicy filling usually gets a semi circle shape to distinguish it from the sweet.

Steam them for about 15 minutes.

  • Supposed to be eaten hot with Ghee, but I wouldn’t go so far, the white rice floor is unhealthy enough.
  • I make extra spicy filling, waaay extra and use them with veggies – lo and behold paruppu usli. First day is modak and days after we have variations of parrupu usli bhaji  🙂