Aval Nanachathu

 Aval Nanachathu / Phovu Kalleilo

Aval Nanachthu is an essential part of all auspicious festivities in Konkani cuisine. Be it wedding, engagement, cradle ceremony, temple festivals  etc.  phovu kalleilo is inevitable.

Aval nanachathu is best with red phoha. But if the red phoha is not available white phoha can also be used.

Ingredients 

(The reference here of Aval, Avil, Phovu, Phoha is the quintessential flattened rice available in India, preferably of red variety)

Here’s the basic recipe. Ingredients may be varied, based on ones taste. Find here the instructions of melted and sieved jaggery.

500 g phoha (red aval or white aval)

1 medium sized mature coconut (joonu narlu), finely grated

250 g to 300 g melted and melted and sieved jaggery (the jaggery should contain only minimum moisture – preferably as dry as possible)

2 tablespoon ghee

3 tablespoon Channa dal (split and polished Bengal gram)

3 tablespoon moong dal (Split and polished yellow gram)

3 tablespoon white til (white whole sesame seeds)

1/2 teaspoon cardamom powder

2 tablespoon melted ghee

2 tablespoon sugar (bigger the granules, better)

Method

Soak sesame seeds in ¼ cup (50 ml) water for half an hour and drain out water. Spread sesame seeds  on a kitchen towel for drying. Keep aside.

Heat ghee in a small frying pan / kadai on medium heat. Gently fry channa dal, moong dal and til seeds  separately  until crisp and golden color. Remove and keep aside.

Melt ghee and keep aside.

Clean phoha and remove dirt and impurities (phovu assunu dovoruka). Please do not soak it in water and ensure free from moisture.

In a wide bowl (to enable proper mixing – the mixing could be difficult in a small vessel), mix cleaned phoha gently with grated coconut with fingers at least for 15 minutes till phoha softens a bit. The quantity will reduced when mixed with grated coconut.  Do not sprinkle water / wet your hands / fingers with water.

Gradually add melted and sieved jaggery in  low quantities till even consistency (ensuring required taste and flavour). Mix with fingers. Do not add excessive amount of jaggery. One may not get the right taste, if jaggery is added in more than required amounts.

Now add fried channa dal, moong dal,  til seeds and melted ghee. Sprinkle cardamom powder.  Mix gently with a thick serving spoon. 

When it is mixed well and ready to be served, sprinkle 2 tablespoon of sugar on top of the phovu. Phovu kalleilo is ready to be served now. Keep it overnight, and it will taste better.

( Caution: Presence of moisture will make the Phovu mixture to get spoilt quickly. Hence, at each stage, ensure all ingredients are free from moisture and the coconut is mature – and not tender).

Whittaker's Chocolate

My husband brought these chocolates from Malaysia. Very very tasty chocolates !!!

Dali Ambat

Dali Ambat

A popular main curry with rice in Konkani cuisine without any vegetables. Best with rice. Recipe from Rasachandrika Saraswat cookery book.

Serves: 3

Ingredients

For the dal:

1/2 cup / 100 ml tur dal / red gram dal (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 1/2 cups water (300 ml)

1/4 teaspoon turmeric powder

1/2 teaspoon oil

For Dal:

Clean and soak tur dal in 1 1/2 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done and soft ( reduce the high heat to medium after 3rd whistle (3 quick whistles) and pressure cook on a medium heat for 8 - 10 minutes ). Do not open the pressure cooker lid immediately . Allow the pressure cooker to cool naturally. Open the lid and gently mash the cooked dal.

For coconut paste:

5 tablespoon grated coconut (or 60 g)

6 red chillies or ½ teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon cumin seeds (jeera) or ¼ teaspoon fenugreek powder (methi powder)

2 tablespoon water

Make a smooth paste of the above ingredients in a  small mixer bowl.

Final preparation:

Other ingredients

¾ teaspoon salt (or to taste)

Extra ¼ cup water (50 ml)

Method

In a bowl, mix boiled dal, salt to taste, coconut paste and extra ¼ cup water. Consistency of ambat should be of pouring consistency. Cover with a lid and cook on a medium to low heat for  7 – 8 minutes until the dal comes to a boil / slightly thickens. Switch off the heat.

For seasoning:

2 teaspoon oil

2 tablespoon chopped onion

Method

Heat oil in a small pan on a medium heat. Fry chopped onions until golden color. Pour fried onions over ambat and serve with rice.

Tomato Pakora

Tomato Pakora / Tomato pakoda

A deep fried delicious snack. Recipe idea –Hrishikesh Shenoy, Mumbai

Makes: 20 pakodas

Ingredients

For tomato:

4 medium size tomatoes (green or red)- Suggestion – Do not pick well ripe tomatoes, wash tomatoes and gently wipe each tomato with soft kitchen towel and cut into roundels (5 – 6 roundels from each tomato)

For the  batter :

Please use same measuring cup to measure gram flour and water.

1 cup / 200 g gram flour ( besan ) Indian standard  measuring cup of 200 ml / 8 oz capacity), sieve gram flour

2 teaspoon rice flour

1 teaspoon salt (or to taste)

1 ¼  teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/4 teaspoon hing ( asafoetida )

Water for mixing ( approximately  1/2 cup  - ¾ cup) depending upon the texture of the gram flour

To prepare batter :

In a wide bowl, mix sieved  gram flour , salt , red chilli powder, turmeric powder and hing. Add water (1/2 to ¾ cup) and make a batter of pouring consistency (like bajji batter / pakoda batter).  Keep aside for 15 minutes.

Heat oil in a frying pan.  Reduce the heat to medium. Dip each tomato slices in besan batter and deep fry in hot oil on a medium heat (4- 5 tomato slices at a time – depending on the size of the kadai)) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee or with tomato ketchup.

Homemade Sambar Powder (2nd recipe)

Homemade Sambar Powder (2nd recipe)

Makes: 110 g

Ingredients

Please use same measuring cup to measure coriander seeds and other ingredients

24 dried red chillies

1 cup (100 ml) coriander seeds (dhania) Indian standard measuring cup of 100 ml / 4 oz capacity

¼ cup (25 ml) chana dal (Bengal gram)

¼ cup (25 ml) urad dal

¼ cup (25 ml) methi seeds (fenugreek seeds)

1 tablespoon tur dal

1 teaspoon hing (asafoetida)

1 teaspoon turmeric powder

Method

In an iron kadai, dry roast separately dried red chillies, coriander seeds, chana dal, urad dal, turdal and methi seeds on a low to medium heat. Do not dry roast on high heat. Approximate dry roasting time 20 - 22 minutes until fragrant, slight color change and crisp. Switch off the heat. Finally mix all the dry roasted ingredients together. Add turmeric powder and hing. Stir continuously for 5 minutes. Keep aside to cool for 15 minutes. Transfer these ingredients in a mixer bowl and make a fine powder. If using small mixer bowl, make powder in batches ( 2 batches). Sieve sambar powder through a fine sieve. Net weight after sieving is 110 g.  Store in an airtight container.

The exact quantity of this powder to be added to the sambar depends on ones taste (2 teaspoons sambar powder required for 3 servings (1 medium bowl - with 1/2 cup / 100 ml tur dal) . Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration.

Here's the recipe of Ulli Sambar

Dal Paratha

Dal Paratha

A tasty and nutritious parathas, made of leftover cooked dal, wheatflour (atta) and coriander leaves. Delicious with any spicy veg or non veg gravy dishes or pickle or curd. This recipe is from my homestyle  version !!!

Makes: 10

Ingredients

½ cup / 100 ml / 6 – 7 tablespoon (Indian standard measuring cup of 100 ml / 4 oz capacity) leftover cooked dal (tur dal / chana dal or a mix of chana and tur dal

2 tablespoon chopped coriander leaves or a mix of chopped mint and coriander leaves

2 tablespoon very finely chopped onion

½ teaspoon salt

1 ½ cup (300 ml) Indian standard measuring cup of 200 ml / 8 oz capacity wholewheat (Aashirwad / Annapurna …)

¼ cup (50 ml) water

¼ cup dry atta (for final preparation)

5 – 8 teaspoon oil / ghee for topping

Method

In a wide bowl, mix cooked dal with wholewheat , onion, salt and coriander leaves and make a soft dough with water. First try to make dough with cooked dal and later sprinkle 1 – 3 tablespoon water. Dough should be soft. Set aside in an airtight container / Tupperware container for 2 hours or cover with a wet soft towel over the dough and keep aside for 2 hours.

Divide the dough into 10 equal portions / balls.

Roll out into thin parathas of 5 - inch diameter with the help of dry flour.

Place a non - stick frying pan / griddle / tawa on heat. Place a paratha on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the paratha and stack them on top of each other. Serve with any gravy dishes.

Spicy Diamond Cuts

Spicy Diamond Cuts or Ronti / Tukdi

A deep fried evening snack !!!

Makes: 140 g

Ingredients

Please use same measuring cup to measure flour and water.

1 cup  / 200 ml maida / all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon salt

1 teaspoon red chilli powder

2 teaspoon oil

1/2 teaspoon turmeric powder

2 teaspoon jeera ( cumin ) seeds or 2 teaspoon black til ( sesame )

1/2 teaspoon ajwain (optional)

Water for kneading ( approximately 1/2 cup )

Extra ¼ cup flour

Cooking oil for frying (300 ml)

Method

In a wide bowl, mix maida , salt, red chilli powder, oil , turmeric powder , jeera / til , ajawain (optional). Add water (first start with ¼ cup water. Later adjust with 1 – 3 tablespoon water and make stiff dough. Dough should not be soft like chapatti dough. It should be stiff. Otherwise diamond cuts / ronti / tukdis won’t be crisp) and make a stiff dough. Do not keep maida dough too long. Deep fry immediately.

Divide the dough into 4 – 5 parts and make lemon sized balls.  Make thin chapati using dry maida. Cut it into 1 - inch width strips. You can make 5 long strips from 1 chapati. Then cut 1 - inch diamond shape pieces from each strips.

Heat oil in a kadai on high heat. Reduce the heat to medium and wait for 1 minute. Fry Diamond cuts / Ronti  in batches  (depending upon the size the kadai // frying pan) till golden brown. Do not fry on high heat.  Drain out from oil and spread on a kitchen paper for some time to absorb extra oil and store in an airtight container. It’ll last for more than a week. It’s a tasty tea time snack and kids ‘ll love it. 

Khatta Chana

Khatta Chana

A very popular dish in North Indian cuisine. Delicious with batura / puri / rotis !!!!

Serves: 3 – 4

Ingredients

For chana:

1 cup (200 ml / 8 oz – Indian standard measuring cup) chana (white chick peas / Kabuli chana)

2 ½ cups water (500 ml)

3 tea bags

2 cinnamon sticks

3 cloves

3 cardamom

1 teaspoon salt

Method

Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt, cardamom, cinnamon, cloves and gently keep tea bags ( to get black color for chana- optional) and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle (3 quick whistles) and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags, cinnamon, cloves and cardamom. Reserve ½ cup (75 – 100 ml) stock for later use.

Other ingredients

1 tablespoon oil

1 onion, very finely sliced

2 tablespoon ginger – garlic paste

¾ teaspoon red chilli powder

1 ½ teaspoon coriander powder

½ teaspoon turmeric powder

Boiled chana along with reserved stock

¾ to 1 teaspoon dried mango powder (amchur powder) or 50 ml (3 tablespoon) tamarind juice or ¾ teaspoon diluted in 3 tablespoon water (50 ml) or soak small lemon sized tamarind in half cup water and extract 50 ml tamarind extract – do not add tomato puree

1 teaspoon rice flour and 2 tablespoon water

Extra salt to taste

2 teaspoon chopped coriander leaves

Method

Dilute rice flour and 2 tablespoon water in a small bowl or in a katori and make a smooth solution. Adding rice flour will make a thick and creamy gravy.

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).

Heat oil in a wide pan. Add onion and fry until golden color on a medium heat.

Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.

Add diluted spice mix and stir well for 2- 3 minutes until the raw smell goes and well combined with other ingredients.

Add boiled chana (along with the stock - may be ½ cup (75 – 100 ml), amchur powder / tamarind juice / extract , diluted rice flour and salt to taste (If adding amchur powder, add extra 50 - 75 ml water. Not more than 1/2 cup / 100 ml. It won’t be delicious if the gravy is too thin). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until the gravy thickens / well coated on chole. Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis.

Whole wheat ( atta ) flour Batura

Makes: 14 - 16

Ingredients

1 ½ cup / 300 ml whole wheat ( atta ) (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

90 ml curd

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon oil

Extra 50 ml - 75 ml water

Oil for deep frying ( approximately 300 ml oil )

Method

In a wide bowl, mix sugar, salt, oil and curd. Add flour into it. Mix well until it forms like bread crumbs. First start with ¼ cup water and make a soft dough. Add extra 1 – 2 tablespoon water if required to make a soft dough.

Keep aside, covered for 2 hours ( recommending to keep in a Tupperware container / box ). Or Cover with a soft wet towel over the dough.

Knead the batura dough again and divide into 14 – 16 portions. Flatten them to make rounds ( just like puri) with the help of little dry flour.

In a kadai, heat oil. Reduce heat to medium (please wait for 1 minute. Otherwise batura will get brown color immediately) and fry batura one at a time till it puffs up. Turn over till both sides are golden color. Drain on paper towels and serve with khatta chana / chhole or any gravy dishes of your choice.

Happy Ganesh / Vinayaka Chaturthi

Happy Ganesh Chaturthi to all my blog readers / subscribers / followers / friends !!!!

Homemade dishes are Unniyappam (Godu appo), Mysore Pak, Ronti (Tukdi), Tamil style Mani Kozhukattai and Puran poli.

Ammini Kozhukattai / Mani Kozhukattai

Ammini Kozhukattai / Mani Kozhukattai

Tamil style kozhukattais with seasoning and easy preparation too !!

Makes: 20

Serves: 2 - 3

Ingredients

1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) Nirapara / Double Horse Appam flour (rice flour) or any very good quality rice flour or any other idiyappam flour

1 1/2 cup water / 300 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)

¾ teaspoon salt (or to taste)

1 teaspoon ghee

Extra 2 teaspoon oil (for final preparation)

Method

Sieve Rice flour.

In a bowl, boil water. Add 1/4 teaspoon salt and 1 teaspoon ghee. When the water starts boiling , remove the lid, reduce heat to minimum. Pour sieved rice flour evenly with one hand and simultaneously stir with a spatula with the other hand (like Upma / Uppumaav preparation). Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly until rice flour and water well blended. Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 10 minutes.

Transfer this rice flour mixture to another wide bowl, knead again on a moderate heat and make an extra soft dough. Now the dough is very elastic in structure. You can fold / bind it into any form.

Divide rice dough into 20 portions and make round balls (small lemon sized balls). Apply 1 teaspoon oil on both the palms and make round balls.

Final steaming:

In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange ammini kozhukattais carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft.

For seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera seeds (cumin seeds)

1/2 teaspoon urad dal

1 dried red chilli, halved

1 spring curry leaves ( Or 6 nos)

2 tablespoon grated coconut

For seasoning:

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, halved red chilli, curry leaves and urad dal. Saute for 2 minutes or until fragrant and crisp. Add grated coconut and stir well for 1 minute.

Pour the seasoning over Ammini Kozhukattai / Mani Kozhukattai. Serve hot or warm.

Aloogadde Palya

Masala dosa with Aloogadde palya, Coconut chutney and Sambar

Aloo Gadde Palya

A delicious dish made of boiled potatoes. Best with masala dosa filling / puri or chapatti !! Aloogadde palya is thick in consistency.

Serves: 4

Ingredients

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon urad dal

2 teaspoon channa dal (Bengal gram dal)

1 onion, finely sliced

6 nos curry leaves

2 tablespoon chopped coriander leaves

1 – inch piece ginger, finely chopped

6 cloves garlic, finely chopped

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

4 potatoes ( boiled with a little turmeric powder and salt, peel off the skin mash gently)

½ teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves

Method

Heat oil in a kadai ( deep pan ). Add mustard seeds. When they start splutter, add urad dal and channa dal. Fry for 2 – 3 minute until fragrant.

Add onion and fry until golden color. Add curry leaves, chopped coriander leaves, ginger and garlic and fry fry until light golden color.

Add turmeric powder, red chilli powder and coriander powder. Stir on a low heat for 1 – 2 minutes.

Add mashed potatoes and salt to taste. Mix all the ingredients well. Do not add water for cooking. Cover with a lid and cook on a low heat for 8 - 10 minutes or until all the ingredients well coated on potatoes. Sprinkle chopped coriander leaves. Serve with masala dosa (or filling for dosa) / puri / chapati …

Kanjiyum Payarum

Kanjiyum Payarum

Kanji is a famous , all time favourite porridge of Kerala. It’s made from Brown rice , contains carbohydrates which gives instant energy . Kanji goes well with Cherupayar/ pickle / pappadam ( chuttapappadam / roasted is better/ ) and a dash of Ghee. 1 serving bowl kanji with 1/4 teaspoon salt is also very tasty (or uppitta kanjivellam).

You can give it for infants also. For infants, you can make Kanji with milk and sugar. Easy for digestion and no side effects. A variation of this is called Paal – Kanji ( Paal- Milk ) in which the base is water , but a cup of milk is added and brought to boil. With sugar added to taste, this Paal Kani is liked / good for kids as well as senior citizens. Kanji is Paejje in Konkani cuisine. We can prepare Kanji with normal rice also (plain white rice / basmati rice / silky raw rice. But the traditional preparation is with Kerala brown rice.. Then it'll be really nice and we'll get the real taste like our Amma / Ammachi's preparation. No question of availability of Kerala brown rice. It's available all parts of the world. Now a days Indian food items / Kerala specials like kudampuli, chena, coconut grater, appam podi, vaalan puli, palada mix, paayasam mix ... availble everywhere.

Serves: 2- 3

Ingredients

1 cup / 200 ml Kerala brown rice (Indian standard measuring cup of 200 ml / 8 oz capacity)

Water – 4 cup / 800 ml

Method

Wash and clean rice. Add 1 cup Kerala brown rice and 4 cups water in the pressure cooker and soak for half an hour (if we soak rice for half an hour, then it will cook very fast). Pressure Cook for 30 minutes (reduce the heat from high after 3 quick whistles and cook on a medium heat for 25 minutes. Do not open the pressure cooker lid immeditelly. Allow the cooker to cool naturally. Serve with Cherupayar thoran / pickle / pappadam . Hot Kanji is very good for winter and rainy days.

Cherupayar Thoran

A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!

Serves: 3 - 4

Ingredients

For coconut mixture (thenga thirummiyathu):

3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)

6 garlic cloves, chopped and crushed

3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

Mix all the ingredients well and keep aside (Do not mix it with water)

For cherupayar:

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)

Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water) into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles) or until done / soft. More than 3 whistle will overcook cherupayar. Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.

Other ingredients for seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

Boiled cherupayar (green gram / moong)

Grated coconut mixture

¾ teaspoon salt (or to taste)

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.

Add boiled cherupayar, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture /fragrant. Serve as a side dish with rice / kanji or main dish with puttu..

Special Chammanthi (Chutney / Thambeli) for Kanji (Paejje / Rice porridge)

A tasty side dish with Kanji (Paejje / Rice porridge or with Idlis and dosas)

Serves: 2- 3

Ingredients

100 g (1 cup or 6 – 7 tablespoon) grated coconut

3/4 teaspoon red chilli powder or 3 dried red chillies

4 shallots / chuvannuli / small onion, chopped

1 tablespoon chopped coriander leaves

1/2 teaspoon thick tamarind paste

1/2 teaspoon salt (or to taste)

1 tablespoon water

Method

Make a smooth and thick paste above ingredients in a mixer. Sprinkle 1 tablespoon water when making chammanthi. Serve with Kanji or Dosa varieties.

Mango Chutney ( Maanga Chammanthi )

Serves: 2 - 3

Ingredients

75 g / 6 - 7 tablespoon grated coconut

Half of medium size raw mango or 3 slices, cut into thin slices

3 - 4 shallot ( chuvannulli / piyyavu )

6 dried red chillies

3/4 teaspoon salt ( or to taste )

Method

Make a thick paste of above ingredients in a mixer. Do not add water while making chutney / chammanthi. Serve with Rice / Kanji ( Pejje ).

Potli Modak

Potli Modak

Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. You can also add dry fruits.

Makes: 6 - 7

Preparation Time: 30 minutes

Steaming Time: 15 minutes

Please prepare coconut filling first

Ingredients

For Coconut Filling:

1/2 cup ( 125 g ) grated coconut or 9 tablespoon grated coconut

1/2 cup ( 60 g ) melted jaggery or 7 - 8 tablespoon melted and sieved jaggery

1 teaspoon ghee

1 pinch cardamom powder

1 tablespoons chopped dry fruits (optional) raisins or chopped cashew nuts

Method

For Coconut filling:

In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the moisture content from the coconut - jaggery mixture dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

Microwave method:

In a microwave safe bowl, mix grated coconut and jaggery and microwave high on 750 w for 2 minutes. Then it will be a thick mixture without water and almost dry in texture (if a small amount of water remains from the jaggery or coconut, keep in microwave again for 1 minutes ( until the water dries up).

For Outer Covering:

I'm not recommending to use normal rice flour to make outer covering. If we use normal rice flour, it may break and won't get proper shape. One of my friend told me special rice flour for modak is available in Mumbai. Modak rice flour is not available in Chennai. Another option is to use any good quality Appam / Instant appam / idiyappam mix – Popular brands are Nirapara and Double Horse (those appam flours are in super fine flour category).

Please use same measuring cup to measure rice flour and water (1 : 1 1/2 ratio, 1 cup water : 1 1/2 cup rice flour / appam flour).

1/2 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) Nirapara Appam flour (rice flour) or any very good quality rice flour.

1 1/2 cup water (150 ml)

1/4 teaspoon salt

1 teaspoon ghee

Extra 1 tablespoon oil

For Outer covering:

Sieve Rice flour.

In a bowl, boil water. Add 1/4 teaspoon salt and 1 teaspoon ghee. When the water starts boiling , remove the lid, reduce heat to minimum. Pour sieved rice flour evenly with one hand and simultaneously stir with a spatula with the other hand (like Upma / Uppumaav preparation). Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly (until rice flour well combined with water). Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 15 minutes.

Transfer this rice flour mixture to another wide bowl, knead again for 5 - 7 minutes on a moderate heat (sprinkle 1 teaspoon oil if required) and make an extra soft dough. Now the dough is very elastic in structure. You can fold / bind it into any form.

Divide rice dough into 6 - 7 portions and make round balls. Prepare modak immediately. Do not keep rice flour balls too long. Apply little oil on your palm.

Cut 2 banana leaves (or good quality plastic sheets or zip lock bag) into 7 – cm pieces. Grease with ¼ teaspoon oil.

Take a piece of banana leaf or a clean plastic sheet. Keep a lemon sized rice dough portion over it. Keep another piece of banana leaf or plastic sheet or zip lock bag smeared with oil (with oiled portion facing down) the dough. Press evenly to form a thin circle of rice dough (like puri) of approximately 8 - 10 cm (3.5 to 4 – inch) diameter. Carefully remove the leaf on top. Now one will see a thin circle of rice dough.

Keep 1 tablespoon coconut - jaggery mixture in the centre and bring the edges together and seal the potli (gently press the top portion, then all the pleats come together). See this photo.

Repeat this process for the remaining dough / filling. There will be slight color change in outer cover after steaming. It won't be pure white.

Final steaming:

In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange potli modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm with ghee.

Here's the recipe of Modak / Modakam / Kozhukattai / Kolukattai