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Sunday, September 26, 2010


Ingredients for filling:
Jaggery - 1 cup
Coconut - 1 cup
Ghee - 1 tbsp
Cardamom powder - 1 tsp

Ingredients for dough/cover :
Rice flour - 2 cups
Salt - a pinch
Water - 2 cup

Oil - 3 tbsp

Heat pan and melt jaggery. Strain the melted jaggery to remove the dirt.
Add the strained jaggery to kadhai. Mix in grated coconut, ghee,cardamom powder.
Mix well and cook until the mixture together. Turn off and keep aside.

To prepare rice flour, soak 1 1/2 cups of rice for 3-4 hrs.
Drain water and keep aside for half an hour.
Grind the rice into fine powder and seive the flour twice to get fine powder.
In another non-stick pan boil the water and add a pinch of salt.
Reduce the heat, add the rice flour while stirring continuously.
Mix well so that no lumps are formed. Turn off heat and cover with lid for couple of minutes.
Grease your palms with oil or ghee and knead the dough while it is warm.
Make even size small balls of dough and stuffing. Dough balls have to be a bit bigger size than the stuffing balls.
Now roll out the dough ball into a small puri and place a stuffing ball in center.
Bring together all edges and close the top. Remove the extra portion of dough from top.
Shape the top of modakam with your fingers.
Continue with rest of dough and stuffing in similar way.
Arrange the modakam in a mini idli plate(This way the modakams dont stick to each other and will also be easy to remove without cracking.)
Steam the modakams for 5-7 mins on med heat in a pressure cooker without whistle.
Once the modakams are cooked they will turn tanslucent.
Serve hot.

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