Monday, September 17, 2012

MODAGAM / MODAK - Savory Version / ULUNDU KOZHUKATTAI | GANESH CHATHURTHI RECIPES



Pandigai Kozhukattai

ULUNDU KOZHUKATTAI is the savory version of MODAK. Urad dal is called Ulundu in tamil. This modak is very tasty, flavorful and very healthy. Do try making this Urad dal Modak for Ganesh chathurthi.  
Here you go for the recipe. The outer covering is same like  Modak ( Sweet version ) / Vella Kozhukattai only the stuffing is different.

Here goes the recipe.......



Uppu Kozhukattai / Savory Version : For making 25 Modak / Kozhukattai

Ingredients :

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.


Stuffing ( Savory version ) - Ulundu Pooranam .

Ingredients :

Urad dal - 1/2 Cup
Grated coconut - 1/2 Cup
Red chilies - 4 to 5 Nos
Asafoetida ( heeng) - 1/4 Teaspoon
Mustard seeds - 1 Teaspoon
Salt - As per taste.
Lemon Juice - 1/2 Teaspoon
Grated Ginger - 1/2 Teaspoon
Curry Leaves - Few.

Method :

Soak Urad dal for about one hour. Drain completely and grind along with red chilies, ginger, enough salt to a coarse consistency. Don't grind it to a smooth paste. Grease the Idly plate and steam for about 8 to 10 minutes. Cool down and crumble it.
In a broad pan, heat 2 Teaspoons of oil, add mustard seeds, curry leaves, asafoetida, then add the steamed mixture and fry it in medium flame for about 2 to 3 minutes, or until the mixture becomes dry. Lastly add grated coconut, lemon juice. Mix well. Allow it to cool. 

How to make Ulundu Kozhukattai / Savory Kozhukattai Version :

Grease your hands generously with sesame oil. Now take a small lemon sized ball from the dough prepared for outer covering. Then start flattening the ball with your fingers around the sides. Then continue towards the centre , so that you make a bowl shape ( the size should be bigger and broader than the one's we make for sweet modak / kolukattai ) Now add a spoon of savory filling ( Ulundu Pooranam ) inside it, Fold it, and press the edges, so that it makes a crescent shape, and pinch fold the edges inside, to make it decorative. ( if you find this difficult then seal the edges well as is )

Steam it for 10 to 12 minutes. When you see a glossy look then Modak / Kara Kozhukkatai is done.

Enjoy the very soft moist and flavorful Modagam :-)



Notes :

Grease your hands generously with oil, every time when preparing Modagam / Mothak.
Keep the dough covered all the time. As the out layer can dry up quickly.
Don't keep the prepared dough ( outer covering ) for longer time, as it may lead to cracks / dry Mothagam.
The batter for the outer covering can be made one day earlier and can be stored in refrigerator / Fridge.
Make sure the edges are sealed well. Other wise when steaming the kozhukattai, the filling will come outside.

8 comments:

  1. so healthy protein rich stuffing.. Lovely Madagam
    Great-secret-of-life.blogspot.com

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  2. very cute looking modak...

    EzCookbook
    Ongoing Event:Let's Party - Prasadam / Prashad Special

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  3. loved the shape of the modaks ! Seasons Greetings !

    ReplyDelete
  4. sounds healthy and perfect..
    http://www.indiantastyfoodrecipes.com

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  5. Looks so perfect...yummy filling idea too!

    ReplyDelete
  6. Wonderful set of recipes in this blog. Great work, Krupa! :)

    ReplyDelete

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