rice 1 cup soaked in 1 cup water
water 1 cup
salt wee bit
oil 1 tsp
soak rice in 1 cup water for 3 hours, drain well, then grind using the same water to a smooth batter
boil 1 cup water, adding salt and oil, once water boils, add the batter on low flame stirring continuously. It will be easier if you use a non-stick pan/ kadai. Stir till it will form a ball together and when you touch with your finger , if the dough doesn't stick, that means it is cooked, cool, remove, cool and mix well with your hand to a soft dough. To make modak, apply oil in your hand, take a small ball, roll well, then flatten, then holding the centre with your thumb and pointing finger, make the edges thin, as you keep turning it around to get a even cup shape. Put the filling of your choice, cover, either together like a cone shaping well, or crescent, fold the edges like we do for gujia.
the traditional filling with coconut
for 1 coconut grated
gur/ jaggery roughly the size 1 medium orange
water wee bit
mix alCl together in a kadai, keep stirring till it becomes thick and dry, then only when you stuff it will be easier and also in case you want to make it the previous day of the Chathurthi, it will last well, even if you can't make use all the fillings the same day, as we normally make different types of modaks, vadai, kheer, idlis and so on.
For til filling
roast 1 cup til well, cool
gur/ jaggery about 2-3 tbsp
power both together well, this you can make in larger quantity and keep, as it won't get spoiled and can be even eaten plain, as it is good for health, as til is rich in calcium, gur is rich in iron.
kaju/cashew nut 1/4 cup micro high for 2 minutes or keep it out in the Sun for some hours for the moisture to dry from kaju
sugar 2-3 tbsp
powder all together to a fine paste or you can powder kaju with cardamom, and add powdered sugar and mix well
FOR SPICY FILLING
normally vada batter is steamed in idli plate-like 1-2 idlis for about 10 minutes, cooled and crumbled well
for tadka 3 tsp oil
mustard seeds 1 tsp
urad dal 2 tsp
chana dal 2 tsp
green chili finely chopped 1 tsp or use chili pdr. to taste
curry leaves finely chopped 1 tsp
hing 1/4 tsp
heat oil 3 tsp, add mustard seeds, once it crackles, add the dals, fry till golden, add green chili, hing, curry leaves, then add the crumbled vada mixture which was steamed, mix well, cool, stuff in modak
WHAT TO DO WITH LEFT-OVER DOUGH OR FILLING?
Normally my mother used to make more dough, as she and all of us loved what some call as amni kolakattai ! it is nothing except that you add salt and chili powder to taste along with little hing to the dough, mix well, then roll into small balls, steam those balls for 7 minutes, then cool. Heat 2 tbsp oil, add mustard seeds, once it crackles, add little hing, add the steamed balls, roast well, adding wee bit chili pdr. if desired, this is surely a big hit, as normally there are too many sweets in festive days, so this one just disappears in few minutes !
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