Modak

More than Diwali, I like Ganesh Chaturti festival, cause my mom make lots of modak (pooran kolukattai) on that day. May be I should say, I like Modak more than Lord Ganesh does :)) During the festival day, I eat modak as my breakfast, lunch and sometimes as dinner too.
Whenever I make modak, I also make Poli with the left over pooran.

Ingredients for covering:
Rice flour - 1 cup
Water - 1 cup
salt - 1/2 tsp
oil - 1tsp

Ingredients for Pooran filling:
Channa dhal - 1 cup
Jaggery - 1/2 cup
Grated coconut - 1/2 cup
cardamon - 1

Method:


  • Heat 2 cups of water by adding salt and oil for two mins, add the rice flour allow it to sit for few minis.

  • Knead the flour well with hands(consistency of roti dough), adjust the rice flour or water to get the consistency.

  • Divide in to small lemon size portions and Set aside.

  • Pressure cook channa dhal with 2 whistle or cook in open pan for half hour.

  • Add the powdered jaggery to the dhal, allow the jaggery to melt well with channa dhal.

  • Mix the grated coconut in to the dhal mixture and set aside to cool.

  • Grease hands with oil, roll the lemon size rice flour flat like poori (don't roll it too thin), apply little oil to your right hand and pinch the edges of the flattened flour.

  • Add a spoon full of filling in the middle.

  • Bring all the edges together and try to fold it like a garlic pod shape.

  • Steam them in idli cooker for 7 mins.

  • Once the modaks are cooked they will turn translucent.
Sunday, September 07, 2008 | Category: | 0 Foodies Review

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