Couple of years back when we preformed homan at home, the pujaris had brought in their own set of neivedyams for Lord Ganesh. When we asked them, they said Ganesh loves these Modakams so that is what they always offer. We all loved it so much and I even asked for the recipe. But as expected with all the activities that went in that day, I simply forgot what I was told. Even last year I was checking out all my files for a fried version that might come closer to what the recipe the pujaris had told me. I have a paper clipping explaining the Maharashtrian way of making fried modaks.
I read that Maharashtrians make it with either wheat flour or all purpose flour and the filling is very similar to the Kozhukattai version too. So imagine frying with flour being fried, it must be so delicious. I guess it's more like samosai (sweet samosa). Anyway I was very eager to make sure I get the recipe, so I finally called up the pujari and asked him for recipe. Well it turns out that it's done the same way as Kozhukattai, except it's deep fried.
We are having the Ganesha for three days, so for today's neivedyam it was Fried Kozhukattai, Ulundu Kozhukattai, Kozhukattai with Channa dal. Since the outer layer is the same, makes it easy to just go ahead with the stuffing.
Basically the Kozhukattais are made with three different stuffings.
Sweet stuffing involves Coconut Jaggary filling and Channa Dal filling.
Savory Stuffing which is with Ulundu or Urad Dal filling.
Excess of the savory version takes another avatar as Ammini Kozhukattai or Mani Kozhukattai.
Though I have posted all the steps to show how the Coconut Jaggary Filled Modakam is made. See the Kobbari Kudumulu for the steps.
So I wanted to make sure I capture the rice flour dough in action. I thought I could manage myself, but the steps are very swift to do on own, so yelled in for support. Konda is always eager to please, at least in clicking pictures. So she clicked all my action.
How to Make the Rice Flour Dough for Modak
Appro 1 cup of rice flour is taken in 1 & 1/2 cups water. This can vary.
How to make the Coconut Jaggary Filling
Equal amount of grated coconut and grated jaggary is taken and cooked in water.
How to make the Fried Modak
Also traditionally the Fried Modak with Maida is shaped as the regular Kozhukattai, but I was told you simply press it and hold it with your four fingers to show your finger prints.
I followed the same recipe as Kozhukattai, once the shape is formed, heat a pan with oil, deep fry them.
The taste was out of the world. Will surely be doing this going forward!
I will be posting all the Ganesh Chaturthi Recipes for the next one week, on daily basis. So get ready to enjoy them.
soujanya says
Thanq for sharing dear...yes the only diff is south indian people use rice flour and north indian use wheat/maida flour for base neivedyam..
anyway...neivedyam looks delicious...
appreciate taking step pics...
Smitha says
fried modak sounds so good ....aha yummy yummy!
jayasree says
Lovely pics...Fried modaks looks very delicious.
Priya says
Fried modaks looks damn tempting and soo crispy..
? says
Sounds interesting; prasadam looks delicious!
dr.antony says
In Kerala,we make something similar,but it is steamed and not fried.We call it 'Kozhukkatta'
divya says
Makes me drool,feel like having some..
Nirmala's kitchen says
Similar to suviyan ie we make by stuffing the coconut stuffing and dipping in maida and frying it.Your neivedyams look very delicious!!!!
Rani acharyulu says
Fried modak looks so tempting...delicious recipe!
notyet100 says
Thanks for the recipe,modaks are on my wish list 🙂
Nalini's Kitchen says
Fried modak with rice flour sounds new to me.Looks yummy.
Cool Lassi(e) says
It is a super delicious looking recipe! Thanks for sharing! Like i said before, I have never heard or tasted a fried one before. Will surely give this a try!