Ganesh Chaturthi Special
- Raw rice (basmati or parwal): 1 cup
- Jaggery (powdered): I cup
- Fresh Coconut (grated): I cup
- Til oil: ½ cup
- Banana leaves
For the filling called Purnam :
- In a heavy pan add just enough water to soak the jaggery.
- When it starts melting add the coconut slowly and keep stirring.
- The flame should be very slow.
- The mixture will start thickening and become tight.
- Wet your hand and gently pat the mixture.
- It should not stick to your hand.
- Remove from fire and make small laddoos.
- You can rub some til oil on your palms to make it easier. Keep aside.
For the outer covering:
- Soak rice for 2 hours and grind to a smooth batter. You can use water freely, it should be a loose, buttery smooth batter.
- In a heavy wok add 2 tbsp of oil and pour in the batter. Keep stirring on a low flame.
- The batter will start tightening. You have to work the batter until it looses all moisture and you cannot stir any more.
- Transfer on to a kneading plate. Let it cool and knead well adding more of the oil at intervals.
- Knead it into a smooth dough. When the dough is well kneaded, the Modagams are softer.
Making the Modagams:
- Take a lemon sized small ball of dough in your palm, flatten with your fingers, put in a ball of Purnam, and shape like a Modagam.
- After all the Modagams are made, place them on a piece of banana leaf and steam for 10 minutes.
NOTE: The banana leaf is important because it prevents the Modagams from becoming soggy.
Ingredients for the filling:
- Arhar dal: ½ cup
- White uraddal : 1 cup
- Dried red chillie: ½
- Salt to taste
- Mustard seeds: ½ tsp
- Dried red chillie: 1piece broken into 2
- Curry leaves : leaves from 4-5 stalks
- White uraddal : ½ tsp
- Chana dal: ½ tsp
- Hing:1/4 tsp
- Tiloil : 1 tbsp
For Outer Covering:
Prepare dough same as for Modagam
- Soak the two dals in 2 cups of water for 2 hours.
- Grind very coarsely along with the dry red chillie and salt.
- Steam the coarse batter for 10 minutes.
- In a heavy wok add the oil, let it heat and add the ingredients for tempering.
- Stir well and let cool.
To make the Koyakattais:
- Take a larger lemon sized ball of the dough. Spread it with your fingers.
- Fill it with the savoury dal mixture and shape into a half moon.
- When all the koyakattais are ready, steam on a banana leaf for 10 minutes.