TRADITIONAL MODAK/ KOLAKATTAI, FRIED MODAK, SPICY MODAK VARIATIONS

INGREDIENTS
 for stuffing
1 full fresh coconut grated, you need roughly 1 small orange size jaggery, to be frank, I never measure anything when I cook, that is the whole problem. mix both well, cook on low flame till dry.

For covering

rice flour 1 cup 

water 1 + cups

pinch of salt

oil 1 tsp

METHOD

to make covering, boil about 1  water, keep some 1/2 cup water boiled separately as some time, depending on the rice flour, you may need more

add pinch of salt & oil to water

mix about 2 tbsp of flour with little water, add to boiling water, then add rest of the flour, then it will be easy to mix without any lumps., mix well, then pour the dough in a towel, cover it well. this will keep the dough soft.

then oil your hands, take little dough in your palm, flatten it lightly, then from the corners, start making it thin, holding the centre of it with your left thumb, as you rotate & keep doing, it fill form a cup, only the centre will be slightly thicker.

put the filling, bring together from all sides to cover the filling, some people, gather little by little from the side to get a nice design.

put water to boil in a cooker /steamer, on a greased plate or better still & easy to remove, put greased banana leaf  if possible, then place the modaks in them, steam for 5-7 minutes, remove it on a plate to cool, also as you tilt, if there is water, it will fall down from the plate.

FOR FRIED MODAK

for covering, you make dough with maida- 1 cup & semolina  2 tbsp, ghee 2 tsp, pinch of salt, mix all these well, then add water to make a soft dough. roll out into a big roti, cut into small squares or strips, then out filling, cover &  fry !

fried modaks last between 7-10 days, while steamed ones have to be finished the same day.

SPICY MODAK

When you make dough for steaming, with left over dough, what my mother used to do is, add some hing, salt, chilli pdr. to taste, mix well, make small round balls, steam them, then fry them well in oil ! 

TRADITIONAL SPICY MODAK

as normally on Ganesh Chathurthi day, vadai is made for nevedhiyam, so some of that dough is steamed along with idlis, as that is also made for poojai.

when the vadais dough is steamed, remove, while still warm crumble it.

then in a kadai, add 2 tsp oil, add mustard seeds, once it crackles, add 1 tsp. each of udad & chana dal, fry well, then add hing, finely chopped green chillies or chilli pdr. to taste, add crumbled vadai dough, add little more salt, as once you keep inside the rice flour dough, it won't be tasty.

to make covering for it, is like the traditional modak, in boiling water, add rice flour. but only difference is to differentiate between different types of modak, for this instead of making the cup round, it is made oval, then after putting stuffing, covered in a semi-circle form. steamed like the other modak for 5-7 minutes.

SESAME SEED POWDER MODAK

for this outer covering is same as above, For filling, roast 1 cup of sesame seed well, cool.

take 3/4 cup of jaggery/ gur, crumble it slightly, then powder sesame seeds & gur in a mixie. this can be stored for many days also. this can be eaten plain too, as it is rich in calcium & iron! I just love it.

make covering like for spicy modak, shape in semi-circle form, steam as usual.

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