For the third day I had planned to make the Modaks the Mahatratian way, using All purpose flour (Maida) and Semolina (Rava). Other ways of making the outer layer involves using wheat flour also. While I was reading on the tradition of making these modaks, it was very much like how we make sweet poli using maida, while some use wheat flour for the outer layer.
As I said in the previous post on Fried Modaks, the tamil way of making it is, by using rice flour dough and the coconut jaggary filling just as it is done for the Kolukattai but is pressed as oval shaped and deep fried. Whereas the other method is by making a stiff dough very much like a samosa dough and filling it with the same coconut jaggary fillings. To say it tasted divine, is not just enough to explain the taste.
As I said in the previous post on Fried Modaks, the tamil way of making it is, by using rice flour dough and the coconut jaggary filling just as it is done for the Kolukattai but is pressed as oval shaped and deep fried. Whereas the other method is by making a stiff dough very much like a samosa dough and filling it with the same coconut jaggary fillings. To say it tasted divine, is not just enough to explain the taste.
For the third day I also made some more Kozhukattai along with Mani (Ammini) Kozhukattai. Will be posting it by this week and completing this Ganesh Chaturthi Special.
The fried Modak were just as I thought, very crisp and oozing with the coconut jaggary filling.
For the outer covering:
All purpose flour / Maida - 1/2 cup
Semolina / Rava - 2 -3 tsp
Salt a pinch
Ghee - 1 tsp
Water - just enough to knead into a stiff dough
For the coconut jaggary filling:
Fresh Coconut, grated - 1/2 cup
Jaggary, grated - 1/2 cup
Cardamon powder a pinch
Oil for deep frying
Step by Step Picture Recipe for Fried Modak
How to make the dough for the outer layer:
In a bowl, take the maida, rava along with salt. Add the ghee and crumble well. Then slowly add water and knead to a stiff dough. Cover with a wet muslin cloth and allow it to rest for 10 - 15 mins
How to make the coconut jaggary filling:
Water enough water to the jaggary and melt. Remove impuries and add the fresh grated coconut and continue to cook till the filling thickens. Add cardamon powder. Continue stirring and cooking till you see the mix leaving the pan sides. Remove and allow to cool.
How to make the Modak:
Knead the dough once again before pinching out small balls, just enough to make small puris. Grease your palm and press out flat discs.
Place a spoonful of filling in center and close it around by gathering all edges together to form a modak shape (almost like a drop).
Continue with the rest the same way.
Frying the modak:
Heat a pan with enough oil for deep frying. When the oil is hot enough, gently drop in the modaks in batches and fry on all sides till they turn nice golden in colour.
Drain on a kitchen towel.
In a bowl, take the maida, rava along with salt. Add the ghee and crumble well. Then slowly add water and knead to a stiff dough. Cover with a wet muslin cloth and allow it to rest for 10 - 15 mins
How to make the coconut jaggary filling:
Water enough water to the jaggary and melt. Remove impuries and add the fresh grated coconut and continue to cook till the filling thickens. Add cardamon powder. Continue stirring and cooking till you see the mix leaving the pan sides. Remove and allow to cool.
How to make the Modak:
Knead the dough once again before pinching out small balls, just enough to make small puris. Grease your palm and press out flat discs.
Place a spoonful of filling in center and close it around by gathering all edges together to form a modak shape (almost like a drop).
Continue with the rest the same way.
Frying the modak:
Heat a pan with enough oil for deep frying. When the oil is hot enough, gently drop in the modaks in batches and fry on all sides till they turn nice golden in colour.
Drain on a kitchen towel.
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