The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...
Normal Version:
For Kozhakattai / Modak/Dumplings:
- Rice Flour - 2 cups
- Salt to taste
- Water
Uludu/White Lentils Filling
- Urud Dal /White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
- Green chili- 4 to 5 nos
- Ginger - 1/2" piece
- Lemon Juice - 2 tsp
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
- Hing/Asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Follow this procedure you will never go wrong!
2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil
3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.
5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball
For Uludu/ Urud dal/White Lentils Filling Method:
1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.
Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.
Simple Version:
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju
6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store