A traditional savoury modak dish made in south India during the Gnesh Chaturthi festival. The modak wrappe is prepared from rice flour. The filling is the combination of urad dal,ginger,green chillies and spices.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Soak 1 cup urad dal for about 4 to 5 hours.
To make the filling, in a blender add 1 cup soaked whole urad dal, 2 chopped green chillies, 1 inch chopped ginger, salt to taste and ¼ tsp asafoetida powder and blend into a coarse batter.
Place the batter in steamer plates or idli plates and steam on high heat for about 10 minutes until cooked. To check if it is cooked insert a knife in the center and it should come out clean.
Remove from the steamer and allow it to cool. Once partially cool, cut into pieces crumble coarsely until there are no lumps.
In a preheated pan add 1 tsp nutralite classic spread or oil add ½ tsp mustard seeds and 1 sprig chopped curry leaves and saute for a few seconds..
Stir in the crumbled ulundu filling into the seasoning and saute for a few minutes until well combined. Check for salt and add if required.
Allow the urad dal/ ulundu mixture to cool and keep aside.
To make the wrapper for the modak/ ulundu kozhukattai, use equal measurements of rice flour and water.
Bring 1 cup water to a boil in a pan along with the ¼ tsp salt and 1tsp oil.
-9)stir in the rice flour quickly to avoid lumps forming. Stir briskly till the ulundu kozhukattai mixture comes together.
Turn off the heat and cover the mixture and allow it to rest for 5 minutes. It will help the ulundu kozhukattai dough to come together and become malleable.
Next, shape the cool ulundu filling into small bite size ovals and keep aside.
Now drizzle a little oil over the kozhukattai dough and knead well to remove any lumps until it is smooth.it is important to knead and shape it while the dough is hot.
-13)grease palms, take a lemon size portion of the ulundu kozhukattai dough, make into a ball and press the dough in the palm to make a flat disc. The dough will be hot.
Place the oval-shaped urad dal filling in the center and bring the edges of the dough together and pinch them together to make a semi circle or oval shape ulundu kozhukattai.
Continue the similar process with the remaining portions of the dough and dal filling.
Prepare the steamer filled with water. Place the ulundu kozhukattai in the steamer plate and into the steamer.
Steam for about 10 minutes until the ulundu kozhukattai look shiny and smooth. If it is not cooked, the rice wrapper will be sticky.
Serve for ganesh chaturthi festival or for tea snack.