Modak With Chana Dhall Stuffing

 

There are so many do and don't when it comes to preparing modak. The dough is the most important part of modak and i shall say trick as well. It should be too stiff or too soft both could lead to a disaster in the outer layer of the modak. Modak or mothagam is Lord Ganesha's favourite delicacy and preparing them for Vinayagar chahurthi is quite challenging. Nightmare lies in the dough which quite often become too soft or too hard after steaming.

Different rice flour requires different amount of water. Do adjust the water according the required consistency. Dough shall be soft and smooth without any cracks. If you added too much of water, stir the dough on medium flame for the water to evaporate. If too little, add water gradually.

As for the filling, it's one of the traditional modak filling. It's not too sweet or too bland and goes really well with the subtle outer layer. The filling was smooth,rich and well balanced. Hope Ganesha was as happy as i am with the outcome. Happy Vinayagar chahurthi all.

Ingredients

For The Dough

1 cup rice flour

1 & 1/2 tsp ghee

1/4 tsp salt

1 1/2 cup water

1 tsp gingely oil

For Stuffing

1/2 cup chana dhall, boiled and mashed

3/4 cup grated jaggery

1/2 cup freshly grated coconut

1 tsp cardamom powder

Ghee for greasing

Methods

For The Dough

In a bowl add flour and salt. Mix to combine. Add ghee and mix.

Boil water till bubbles appear. Turn off heat and gradually add to the flour mixture in batches. Stir and rest the mixture for 10 minutes with lid on.

Knead the dough to soft and smooth dough. Smear the surface with a teaspoon of gingely oil, cover with lid and rest for 10 minutes.

For The Filling

In a pan, add jaggery and water. Once the jaggery completely melted. Strain to remove impurities.

Add back the melted jaggery to the pan and boil for a minute. Add the coconut and mashed dhal. Stir and add cardamom powder. Cook till moisture leaves. Transfer to a plate.

Take a lemon size of the dough, grease the modak mould & your palm with ghee. Stuff the dough into the mould. 

Fill with 1 teaspoon of the filling and close the edges. Repeat the process with remaining dough and filling.

Steam for 7-8 minutes. Remove from heat.