Already I have shared one Modagam recipe – stuffed with Channadal / Bengal gram / Kadala Paruppu, again this is the same but the stuffing completely differs here. This is also served as an offering to Lord Vinayaga on Vinayagar Chathurthi. Let us move on to the recipe…
Modagam – 2
Rice flour – 1 cup
Grated coconut – ½ cup
Grated or Crushed Jaggery – ¼ cup
Salt – ½ tsp
Rice flour getting mixed
With grated coconut and crushed jaggery
filling getting rolled
Rice flour stuffed in the mould with a hole in the center
Done with filling
out of mould
Shaped and removed from mould
Modagam – 2
Heat 2 cups of water, let it boil.
Take the rice flour in a wide mouth bowl, add in the salt, pour in the water little by little and stir it well (be sure no lumps should be formed).
Stir well, it comes to rolling consistency.
Heat a kadhai, add in the grated coconut and cook for 2 mins.
Add in the grated or crushed jaggery and cook for 5 mins (jaggery should melt, but should be rolled with the grated coconut).
Now take a small portion of rice flour, grease the modak mould with oil and fill the mould with the rice flour.
Insert a finger in the middle and make a small hole, now fill the hole with the filling and steam the modak for 10 -15 mins.
Serve hot. But commonly it is served as an offering for Lord Vinayaga and also made as snack commonly among tamilians.
Spicy kozhukattai is a very simple and easy recipe, but delicious and tastes little spicy. You can adjust the spiciness by adjusting the quantity of red chilies or it would also be good with red chilies.
Sweet Kozhukattai is also one such version of kozhukattai, made with the leftover poornam and leftover rice flour, so that nothing will be wasted. This is also delicious and yummy which can be made fresh flour and freshly made poornam. Just like that after preparing maodagam, I had few leftover and assembled them as this sweet kozhukattai.
Pressure cooked and mashed Bengal gram/kadala paruppu
filling getting missed with mashed dal
Pooranam: Pressure cook bengal gram/kadala paruppu/channadal, cook grated coconut and crushed jaggery for 5 mins to rolling consistency. Mash pressure-cooked channadal/kadala paruppu with jaggery mixture.
Boil a ½ cup of water, pour the water little by little to the rice flour and bring it to crumbling consistency.
Add in the pooranam and mix it well with the rice flour.
Take small portions of the rice flour and shape it to medium balls.
Steam it for 10 – 15 mins.
Serve hot. This also can be served as offering to Lord Vinayaga on Vinayagar Chathurthi.