Wishing everyone a Happy Vinayagar Chaturthi
Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…
How to make kozhukattai maavu / How to make Modak Dough / How to make millets modak dough / How to make siruthaniya kozhukattai maavu
Millets Modak recipe / Millets Kozhukattai recipe – Vinayagar Chaturthi recipes
Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –
Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.
CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Kozhukattai recipes.
Let me share the recipe…
- Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
- Ragi / Finger Millet flour (store bought) – 1 cup
- Grated coconut – 1 cup
- Sugar or Crushed Jaggery – ¾ cup
- Cardamom powder – ½ tsp
- Salt – 1 tsp
Making of Millets Modak / Millets Kozhukattai –
- Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
- Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
- If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
- When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
- Steam the modak for 5 mins in steamer, remove it from fire.
Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.
CLICK HERE for vinayagar chaturthi recipes and CLICK HERE for Diwali / Deepavali recipes.
Sweet Somas recipe / somas recipe / Karanji Recipe
It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…
Making of Somas / Karanji –
- Maida / All-purpose flour – 1 ½ cups
- Rava / Semolina / Sooji – ¼ cup
- Water – ½ cup
- Salt – ½ tsp
- Ghee / Clarified butter – 1 ½ tsp
- Roasted gram / Pottukadalai / Porikadalai – ½ cup
- Grated coconut – ½ cup
- Sugar – ½ cup
- Cashew nuts (broken into smalle pieces) – ¼ cup
- Cardamom powder – ½ tsp
- Oil – 1 cup (for deep frying)
Maida/App-purpose flour, rava/semolina and salt together
Roasted gram, roasted coconut together
Powdered sugar, roasted ingredients, cardamom powder mixed together
shaped to a circle
with the filling
getting deep fried
- Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
- Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
- Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
- Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
- Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
- Grind the sugar to fine powder, transfer it to a bowl
- Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
- Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
- Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
- Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
- Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
- Drain the oil and remove it from fire.
- Serve once it reaches room temperature.
Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .
Chickpeas are healthy and are also delicious. They have buttery texture, when boiled and fried it adds on more taste to the food. This can be served as breakfast and also evening snack. It contains too much of protein and also helps in weight loss. Most commonly this is done as an offering to Lord Vinayaga on Vinayagar chaturthi and Goddess Saraswathi on Saraswathi puja.
Do check out my other snack recipe in this link: https://madraasi.com/recipes/snacks/.
Kondakadalai Sundal recipe / Sundal recipe / Chickpeas Sundal recipe
Kondakadalai Sundal recipe / Sundal / Chickpeas Sundal
CLICK HERE for more Vinayagar chaturthi recipes.
- White Chickpeas – 1 cup
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Red chillies – 3 nos
- Curry leaves – a strand
- Salt to taste
- Grated Coconut – 2 tbsp
- Oil – 2 tsp
- Soak the chickpeas overnight.
- Boil the chickpeas. Be careful it should be boiled but should not be mashed.
- Heat oil in a kadai. Put mustard, blackgram, curry leaves and red chillies.
- Put chickpeas and salt. Fry them for 5 mins till the raw smell leaves off.
- Put the coconut and fry them for 5 mins till the raw smell goes off.
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