Modhagam

A modak is a sweet dumpling popular in Western, eastern and Southern India. It is called modak in Marathi, Oriya and Konkani as well as Gujarati language, Kozhakkatta in Malayalam, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil, and kudumu in Telugu. 

The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee. Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker modakapriya  in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.
Now lets prepare Modhagam and fill our Tummy.

                                      Modhagam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:3

Ingredients

Rice flour - 1 cup

Salt - needed

Sesame oil - 1tbsp

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Ingredients for Pooran:

Jagerry - 3/4 cup

Channa dhall -1 cup

Coconut scrapped - 1/4 cup

Ghee - as needed

Cardamon powder - a pinch

Water - 1/2 cup
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 Method:

• First we need to prepare the Pooran, Take the channa dhall in a cup and place it in a cooker for maximum 3 whistles. Then mash it well.

• Now take a heavy bottomed vessel and add the jaggery and add water till the jaggery gets immersed. Always break the jaggery into fine pieces and add so that it's easy to dissolve it. When the jaggery has dissolved completely take it off the stove and strain away the impurities and again heat it. 
• 
• The jaggery will leave froths on its upper surface add the cardamon powder and the scrapped coconut and allow it to boil for 2 mins. Now add the mashed dhall to it and mix it well. Add ghee/oil and mix it up on all sides well. It will now form into a non sticky dough, when all the water has disappeared remove it from the stove and place it in a cup. 
• 

Now make small balls out of the pooran and set it in  a plate.

• Next You need to prepare the Rice flour. Prepare the pooranam first because rice flour will get dried up soon after the dough is prepared.
• Steps : 
1.Soak the rice for at least 2 hours and drain the water, spread it in a clean cloth or news paper to absorb the excess water.
2.Grind it to a fine powder in a mixer.
3.Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont rub and sieve. Do it gently. 
4.Boil water 1.5 cups and 1tsp sesame oil in a pan and when it very hot add it to the flour-salt mixture and blend it well. Mix it well to form a dough, then knead it with your hands when heat is bearable and form a soft smooth dough. You can also use Idiyappam flour.



• Now make lemon size balls out of the dough and set aside. Take a lemon sized dough roll it into a ball and finish it off soon. Also place a wet cotton cloth on the dough to prevent it from drying up.
  
• Now grease your hands with gingelly oil and press the ball from the sides in a round path and form a cone shaped cup by pressing it evenly on all sides, form a thin layer.Use both your hands for this process. Place the pooran ball in the centre and fold from all sides into a money bag. Shape it up softly and form a modhak shape. You can create designs with a blunt knife.
  
• Now place all the modhagams in an idly plate and steam it for maximum 15minutes. Grease the idly plates with gingelly oil.

• Now the hot modhagams are ready.!!!