Thursday, September 5, 2019


For outer layer
Rice Flour - 1/2 cup
Salt per taste
Water as needed
Oil - 1.5 teaspoon

For Stuffing

Urad dhal - 3/4 cup ( I have used White one)
Coconut - 1/4 cup
Cumin seeds - 1/4 teaspoon
Asafoetida - A pinch

Salt to taste

Green Chillies - 3


Oil - 1 teaspoon

Mustard seeds - 1/4 cup

Urad dhal - 1/2 teaspoon
For stuffing
Soak urad dhal for 1 hour. Drain the water. And grind it to coarse paste with green chillies,
Asafoetida , cumin seeds and salt. Steam cook it till not sticky (when you touch with your hand it shouldn't stick.
Let it cool down and run in food processor / mixie / blender to make a nice crumble.
Heat the pan with a teaspoon of oil. Add mustard seeds and urad dhal. fry till
urad dhal is brown in color. Add coconut and fry till moisture is absorbed
Add urad dhal crumble and fry till mixture is dry. Switch it off and leave it aside.
For Outer layer
Combine the rice flour and salt in a wide bowl. Boil water.

Add rice flour in boiling  water and whisk until all gether and nake like dough.
When it is cool down slightly and can handle knead it for few mins and make a smooth pliable dough. Apply oil and close it with wet cloth till you need it
Make small balls grease  mold with oil.
Put ball in mold and make whole in centre.
Fill the stuffing and seal it properly.arrange modak in seive or steaner plate.
Boil water and put the modak plate on it cover and steamed  for flour is already cooked.
Serve itwhen it is cooled.