Kozhukkatta/Modak (Stuffed Rice Dumplings)

A thought struck me last evening…why not make modak for Ganesh Chathurthi! I did not pursue the idea more but this afternoon my mother-in-law and I suddenly decided to make some…both sweet and savoury. As this was an impromptu attempt, the measurements are approximate. 

 

Ingredients

For outer covering

Rice flour – 2 cups

Boiling water (enough to make dough)

Salt – 1 tsp

Gingelly oil / ghee – a few drops

For Sweet Filling

Grated coconut – ½- ¾ cup

Jaggery – 1 cup

Cardamom powder – 2 tsps

For Savoury Filling

Cooked split moong – 1 cup

Chopped green chillies – 2 (more if you want it more spicy)

Mustard seeds – 1 ½ tsps

Method

Outer Covering

Take rice flour in a wide mouthed pan. Add salt to water and boil. Add a few drops of oil to the water and pour the it, little by little, into the flour and mix well to make soft dough. The dough should not be too sticky, but soft enough to roll into balls. Keep aside.

Sweet Filling

In a pan, melt the jaggery with a little water. Strain the melted jaggery and pour it back into the pan. Add the grated coconut and keep stirring till the melted jaggery starts thickening. Add cardamom powder and keep stirring till all the liquid is completely  gone and you are left with a gooey coconut mixture.

Savoury Filling

Cook the split moong and keep aside. In a small pan, heat some oil and add the mustard seeds. As they splutter, add the chopped green chillies and sauté for a minute. Add the seasoning to the cooked lentils, add a little salt and mix well. 

Putting it All Together

On a smooth, greased surface (we used a zip lock cover cut in two and greased with oil), flatten the rice balls to the desired size. Place the filling in the center and bring all the sides together to make a modak shape. Else, you can fold in half and join the edges. Make sure you wet your hands with water while shaping the modak. This keeps the dough from sticking to your hands.

Once all the modaks are ready, steam them in your idly vessel for about 15 minutes. Remove from heat when the dough no longer sticks to your hand. Serve hot. Bon Appétit.