Saviour from hurdles and sadness, our own elephant God, Ganapathi Bappa, is just around the corner. Lord Ganesh brings in loads of prosperity, health and happiness. He is here to take us from darkness to light and hope. Vighnaharta is always welcomed with his favourite modaks. This humble yet delicious dish is called modak in Maharashtra, modakam or kudumu in Andhra Pradesh and Telangana, kudubu in Karnataka, kozhakatta in Kerala and kozhakattai in Tamil Nadu. They are traditionally steamed or fried.
Though each of us has our own family recipes for modak, a modern version of the modak is also accepted and relished today. Their tantalising fillings are yummy and a bonus for dieters as they can be baked too. Here we present a few sweet and savoury modaks with a twist.
Recipes for Sweet Modak
Sugar-free modak
- Cook time: 25 mins
- Pieces: 6-8
- Type: Sweet
Ingredients for stuffing:
- Dates: 1 cup chopped finely
- Desiccated coconut: ½ cup
- Poppy seeds: 1 tbsp
- Cashew: 2 tbsp, finely chopped
- Cardamom powder: ½ tsp
- Ghee: ½ tbsp
Ingredients for modak wrap:
- Rice flour: 2 cups
- Ghee: 1 tbsp
- Salt: a pinch
- Saffron: a few strands
- Water: 1 cup
Method:
- Boil water in a wide vessel. Add ghee, salt and saffron.
- To the boiling water, add rice flour and stir continuously to avoid lumps.
- Once the rice flour comes together as a single lump take off the heat and let it cool.
- For the stuffing: Take another pan and heat up the ghee. Add dates, desiccated coconut, poppy seeds and cashew nuts. Stir till the mixture is dry. Add cardamom powder and take off the heat. Cool well.
- Take a small ball of the stuffing and cover the stuffing with the rice flour dough.
- Place it in a mould to give it a shape.
- Steam the modaks for 10 mins.
(Tip: You can use shop-bought rice flour or make it at home.)
Kairi and Gulkand Modak
- Cook time: 25 mins
- Pieces: 10-12
- Type: Sweet
Ingredients for stuffing:
Ingredients for modak wrap:
- Rice flour: 2 cups
- Ghee: 1 tbsp
- Salt: a pinch
- Pan flavour essence: 2 drops
- Green food colour: 2-3 drops
- Water: 1 cup
Method:
- Boil water in a wide vessel. Add ghee and salt.
- To the boiling water, add rice flour and stir continuously to avoid lumps. Once the flour is well mixed, add the food colour and essence.
- When the rice flour comes together as a single lump take off the heat and let it cool.
- For the stuffing: Take another pan and warm up the ghee. Add grated raw mango, raisins and sugar. Cook well till the mixture dries up. Now add gulkand and cook well till there is no moisture. Take off from heat and cool thoroughly.
- Divide the stuffing into small balls and fill the modaks.
- Steam the modaks for 8-10 mins.
(Tip: Keep the water boiling in the steamer. Place the modaks only when the steam is formed.)
Chocolate and nuts modak
- Cook time: 25 mins
- Pieces: 6-8
- Type: Sweet
Ingredients for stuffing:
- Chocolate spread: ½ cup
- Mixed fruits and nuts: ½ cup (chopped)
- Fresh Chenna: ½ cup
- Cinnamon powder: ½ tsp
Ingredients for modak wrap:
- Maida/ whole wheat flour: 2 cups
- Ghee: ¼ cup + for deep frying.
- Salt: a pinch
- Chilled water for kneading: 1-1 ¼ cups
Method:
- Take a wide plate and put maida, salt and ghee.
- Knead this into a hard dough (Like a dough for kachori).
- Let it rest for 15 mins.
- For the stuffing: Take a bowl and crumble chenna well with your hand. Add chocolate spread, mixed nuts and cinnamon powder. Check for sweetness. You can add some powdered sugar if you want. Put it in the freezer for 15-30 minutes depending on the weather.
- Roll out the dough into small discs and fill with small balls of the stuffing.
- Shape them into modaks, and deep fry them in hot ghee.
- Dust them with icing sugar when they are still warm.
(Tip: If your stuffing is wet/damp add some bread crumbs/ Sooji /desiccated coconut to soak up the moisture.)
Recipes for Savoury Modak
Chana dal modak
- Cook time: 25 mins
- Pieces: 10-12
- Type: Savoury
Ingredients for stuffing:
- Chana dal: 1 cup
- Grated fresh coconut: ½ cup
- Ginger: 1 tsp grated
- Red chilli: 1
For tempering:
- Oil: 1 tsp
- Curry leaves: 1 sprig
- Mustard seeds: 1 tsp
- Asafoetida: ¼ tsp
- Turmeric powder: ½ tsp
- Salt: to taste
Ingredients for modak wrap:
- Rice flour: 2 cups
- Ghee: 1 tbsp
- Salt: a pinch
- Water: 1 cup
Method:
- Take water in a wide vessel and bring it to a boil. Add ghee and salt to the boiling water.
- Now add rice flour in small batches and stir continuously to avoid lumps.
- Once the rice flour comes together as a single lump take off the heat and let it cool.
- For the stuffing: Pressure cook chana dal till well done. Take a frying pan and heat the oil. Add mustard seeds and asafoetida. Once they splutter add curry leaves and turmeric powder. Add cooked chana dal, ginger and coconut. Mix well. You can mash up the dal lightly with the back of the ladle you are using. Now you can add salt and check the seasoning. Take off the heat. While still warm you can make small balls of the filling.
- Grease your hands and flatten a lemon-sized rice flour dough with your fingertips. Fill it up with the stuffing and cover well. Shape it up into a modak. Alternatively, you can also use a mould to shape up the modaks.
- Steam the modak for 8-10 mins.
- Serve it hot with coconut chutney.
Masala oats modak
- Cook time: 25 mins
- Pieces: 10-12
- Type: Savoury
Ingredients for stuffing:
- Masala oats: 2 cups
- Mixed veg: 1 cup finely chopped
- Fresh coriander leaves: finely chopped
- Water: ¾ cup
Ingredients for modak wrap:
- Rice flour: 2 cups
- Ghee: 1 tbsp
- Salt: a pinch
- Water: 1 cup
Method:
- Take water in a wide vessel and bring it to a boil. Add ghee and salt to the boiling water.
- Now add rice flour in small batches and stir continuously to avoid lumps.
- Once the rice flour comes together as a single lump take off the heat and let it cool.
- For the stuffing: Boil water in a pan and add vegetables. Once they are semi-cooked, add the masala oats. Cover and cook for 2-3 mins till oats and veggies are well cooked, and the water has dried up. Take the pan off the heat and let it cool. Grease your hands and make small balls.
- To make the modak: Flatten a lemon-sized rice flour dough with your greased fingertips. Take a ball of the stuffing and place it in the centre. Cover it up with the dough. Shape it up into a modak. Alternatively, you can also use a mould to shape up the modaks.
- Steam the modak for 8-10 mins.
- Serve it hot with coriander chutney.
(Tip: Adjust the quantity of oats in the mixture if wet/damp. For the filling the mixture has to be dry and hold shape.)
Soya matar modak
- Cook time: 25 mins
- Pieces: 10-12
- Type: Savoury
Ingredients for stuffing:
- Soya granules: 2 cups, soaked in milk
- Green peas: 1 cup, boiled
- Tomato puree: ¼ cup
- Turmeric powder: ½ tsp
- Pav bhaji masala: ½ tsp
- Garam masala: ¼ tsp
- Lemon juice: 1 tbsp
- Fresh coriander leaves: finely chopped
- Butter: 1 tbsp
- Salt: to taste
Ingredients for modak wrap:
- Maida/ whole wheat flour: 2 cups
- Chilled butter: 3-4 tbsps
- Salt: 1 tsp
- Chilled water for kneading: 1-1 ¼ cups
- Oil: for frying
Method:
- Take a wide plate and place maida, salt and butter.
- Rub the butter with maida and salt till maida looks like bread crumbs. Add water and knead this into a stiff dough.
- Let it rest for 20 mins.
- For the stuffing: Take a frying pan and heat up the butter. Add the soya granules, peas, tomato puree, turmeric powder and pav bhaji masala. Mix well, cover and cook on a slow flame for 3-4 minutes or till the moisture has evaporated. Add garam masala, lemon juice and coriander leaves. Season well and cool the mixture.
- To make the modak: Flatten a lemon-sized rice flour dough with your greased fingertips. Put a teaspoon of the mixture in the centre and cover it up with the dough. Shape it up into a modak. Alternatively, you can also use a mould to shape up the modaks.
- Fry these spicy modaks and serve hot with yoghurt and mayo dip.
A traditional filling of the modak is with coconut and jaggery. These fillings are an attempt to offer a refreshing break from the traditional ones. They can be steamed, fried or baked according to one’s liking and can be made with readily available ingredients. With the season of festivities coming up, try these unique recipes. Happy binging!!!
0 comments on “Sweet and Savoury Modaks for this Ganesh Chaturthi ”