How To Make Sihi Kadubu | Kozhukattai | Ukadiche Modak Using a Mould
Sunday, August 23, 2020
These Modakas are my favorite. What's Ganpati without these Modakas right? In fact they are known by different names in different parts of the country
In Karnataka they known as Sihi Kadubu or Modaka & it is also made during Nagarapanchami but is shaped differently
In Tamil Nadu these are known as Kozhukattai or Modakams & In Maharastra they are called Ukadiche Modak
My Aunt was telling me yesterday that amongst all the different kinds of Modakas, these steamed ones are dearest to Lord Ganesha
If you are a beginner, making these Modakas can be a bit intimidating but if you have a Modaka mould, it will make your job very easy without having to worry about the wrapper tearing as you roll them
So I highly recommend buying a Modaka mould.
The recipe can be divined into 4 parts
- Making the Filling(Hoorna)
- Making the Dough for the Wrapper
- Making the Modakas
- Steaming
1. Coconut & Jaggery Filling (Hoorna)
You Will Need:
- 1 Cup Grated Coconut (Fresh/Frozen)
- 3/4 Cup Powdered Jaggery
- 1/4 teaspoon Cardamon Powder
- 1 teaspoon Rice Flour (Optional)
How To:
In a pan, Melt Jaggery along with 3 tablespoons of water. Once it starts boiling, Add grated coconut & sauté them till the water content evaporates & it becomes a dryish sticky mixture. This should take about 6-7 minutes
You can also add a teaspoon of Rice Flour to the mixture while it's cooking. This will Prevent the filling from turning soggy as it gets steamed.
Add cardamom powder & Mix well. Turn off the heat & allow it to cool
Make sure that you don't make this mixture very dry as it tends to dry up a bit upon cooling
2. Rice Flour Wrapper
Makes About 24-25 Modakas
You Will Need:
- 1 Cup Rice Flour/Idiyappam Flour (I used the traditional Paavu Measurement)
- 1 tablespoon Maida/All Purpose Flour (Optional)
- 1 Cup Water
- 2 big pinches of Salt
- 2 teaspoon Oil
How To:
In a heavy bottomed pan, heat 1 cup of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed
The ratio of Water:Flour should always be 1:1
Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame
Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl
When cool enough to handle, apply oil to your palms & knead well to form a soft dough
You will want to knead for about 5 minutes
Transfer the dough into a bowl & cover with a damp kitchen towel
3. Stuff the Wrapper with the Coconut Jaggery Filling
Grease the Mould with a but of Oil & close the Mould.
Pinch a small sized ball from the dough. Out the dough inside the mould & press it agains the walls of the mould to form a cavity at the center
Place a teaspoon of the filling in the center
Take a small portion of the dough & seal the bottom & smoothen it out & remove excess dough from the sides
Open the Mould & gently take the modaka out of the Mould & place it on a greased plate & keep them covered
Repeat this till you finish off the dough & the filling. You will get about 24-25 Modakas with this measurement
4. Steam The Modakas/Kadubu
Place all the Modakas onto a plate in one line without overcrowding the plate & steam them for 10-12 minutes
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