Desi Mejwani: Modakam recipes

Ganesh Chaturthi | Vinayakar Chaturthi 8th day Prasadam as Ulundu Kozhakattai / White Lentils Dumplings.

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.

First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day is Ulundu Kozhakattai

For Kozhakattai / Modak / Dumplings Outer Shell:

Rice Flour - 1 cup
Salt to taste
Water

Uludu Filling

Urud Dal / Ulundu / White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
Toor Dal / Tuvaram Paruppu / Yellow Pigeon Peas- 1 tbsp (grown in Indian subcontinent- Available in Indian Store)
Whole Red Chili- 4 to 5 nos
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Urud Dal/ Ulunda Paruppu/ White Lentils - 1 tsp
Hing / Pinch of asafoetida - 1/4 tsp
Turmeric Powder - 1 tsp (optional)
Curry Leaves Few

Kozhakattai/ Modak Mehod:

Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water

Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough

For Uludu Paruppu Filling Method:

Step 01) Soak both the lentils for 1 hr. Drain and grind along with red chilies, along with salt and ginger with tbsp of water.

Step 02) Steam the filling for 10 mins. Let it cool and then crumble it

Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add ulundu paruppu filling add a turmeric powder, lemon juice and mix it well

Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of ulundu stuffing and seal it nicely pinching from your fingers as per below picture shape

Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai/dumplings in idli steamer for 15 mins.

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As i made promised to my self to offer each day one prasadam here is Ellu Kozhakattai as a 3rd day nivedyam for lord Ganesh :) Ganpathy Bappa Moriya.

In the language of Tamil “Prasadam/nivedyam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.

First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third day is -> Thil/Ellu kozhakattai

For Kozhakattai / Modak outer Shell:

Rice Flour - 1/2 cup
Salt to taste
Water

Kozhakattai/ Modak/Dumplings Mehod:

Step 01) In a bowl add rice flour and salt without lumps mix it with 1/2 cup of water

Step 02) Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring them to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough

For Sesame seeds StuffingThil/ Ellu / Poornam

Jaggery - 1/4 cup
Thil/ Sesame seeds/ Ellu- 1/4 cup

Jaggery –In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.

Ellu Poornam Method:

Step 01) Dry roast the ellu/ Thil to a golden color. Once it is cooled down add this to blender with jaggery and grind it. You can stuff this pooram in spoon or you can give round shape also

Step 02) Take the gooseberry size dough and make a shape of cup and add teaspoon full of ellu poornam and seal it nicely pinching from your fingers as per below picture shape