Uppu Kozhukattai | Savory Modakam | Modak

Kozhukattai or modakam are offerings to Lord Ganesha on the occasion of Ganesha Chaturthi. Though it takes some time to make them, the time spent is totally worth it as they are absolutely delicious. 

Makes 20

Ingredients Required:

For the outer cover: 

Idiyappam Flour - 2 cups + 1 tblsp (can use rice flour, see notes)

Water - 2 cups + 1 cup

Milk - 1/2 cup

Salt - pinch

Ghee - 1 tsp

For the inner filling:

Urad Dhal - 1 cup

Green Chilli - 3

Ginger - 1 inch

Curry leaves few, finely chopped

Salt - to taste

Coconut - 2 tblsp

Oil - 1 tblsp

Mustard Seeds - 1 tsp

Hing - pinch

How to make?

For the inner filling:

• Soak the urda dhal for an hour
• Grind to a coarse paste along with ginger, green chilli and salt
• Make small patties and steam cook them for 10 minutes
• Cool them down and again pulse them in the blender so they are coarse
• Heat oil in the pan, add the mustard seeds and allow to splutter. Add the curry leaves.
• Add this mixture and give a good toss.
• Set aside and allow to cool till room temperature

For the Outer cover:

• Boil 2 cups of water with milk and salt.
• Boil the 1 cup water in a separate pan.
• Make a slurry with the 1 tblsp rice flour and 1/4 cup water.
• When the 2 cups of water comes to a boil, slowly add in the slurry and keep mixing, this ensures that no lumps are formed.
• Add the flour slowly and keep mixing.
• If required add some of the remaining 1 cup water so the dough is pliable. The additional water depends on the type of the rice flour.
• Close the pan and let it steam cook for 10 minutes in low heat.
• After 10 minutes, the dough would be close to 80% cooked. 
• Transfer it to a mixing bowl and start kneading it while hot still.
• Be careful in this step as to not burn your hands.
• Knead well till you get chappati dough consistency. 
• Cover with wet cloth and set aside .

For the Kozhukattai:

• Take a lemon size ball of the outer covering and roll it into a smooth ball and start shaping it like a cup.
• Place a tsp of the inner filling inside the cup and bring the side dough together so it is sealed on the top.
• You can either do this step by hand or use a mold (like I have) to make the job easier!
• Repeat this for all the dough and filling.
• Steam cook them for 10 minutes and serve hot with a tsp of ghee on top.

Notes:

• I have used idiyappam flour, you can use rice flour as well, but dry roast them in a pan to remove extra moisture.
• Adding milk to the dough is totally optional, and is added to retain the white color after it is steam cooked
• Make sure that the filling is at room temperature before making the Kozhukattai
• Always make the filling first and then make the outer dough as the dough should not be in the room temperature for a long time as it would dry
• Once steam cooked, they would have a glossy shine on the top, which means they are cooked