Dear Friends,
I'm grateful to all of you for viewing my blog. Hope it was helpful. Tomorrow being Ganesh Chathurthi, I'm praying to Lord Ganesha to remove coronavirus from this world and begging HIM to pardon us for all our wrongs. Hope things change for the better after tomorrow.
All those who are interested in making modak / kolakattai the traditional way or making fried modak, are free to view my blog. When we're staying in Delhi, I used to make traditional modak with coconut jaggery filling, then with sesame seeds crushed with jaggery, for namkeen steam some vada dough , then finely crumble it, do tadka with mustard seeds, urad dal, chana dal and green chilies chopped to taste, fry all these with some finely chopped curry leaves and hing, adding little salt to taste, as vada batter already has some salt. Since we're going to use as filling, little more salt will be needed.
The only difference in the shapes on traditional sweet modak and sesame and namkeen is, it is folded into half like crescent. I made fried modak today, as tomorrow morning shall make ammni kolakattai, normally when left over rice flour dough is there, salt, chili powder to taste and hing is added, mixed well, You make small balls, steam it and fry in oil after seasoning it with mustard seeds. All in my family likes it well roasted, my mother used to make it yummy adding lots of oil for it to get crispy ! While I'm stingy with oil, add just enough never more.
There are now quite a few modak, where you don't need to cook or steam, almost instant !
Dates modak- for this dates are crushed in the mixer jar, then you add desiccated coconut roughly half the amount of dates, add some chopped nuts, milk pdr.. mix well. Grease you palms with ghee, take some dough, shape like modak, if you've the modak mold you can fill it after greasing it well, after pressing well, open carefully to remove the modak.
For modak dough, normally I'm used to cooking it on gas, equal quantities of rice flour and boiling water, little salt, sesame oil 1 tsp for 1 cup of flour, mix well, add hot water, mix with spoon first, then once you can handle knead like chapati dough, cover and keep aside for 15 minutes.