Ukkarisida Modaka | Ukadiche Modak | Modaka Recipes
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 modak/modaka
 
Soft steamed bundles of fun, Ganesha's favourite, ukkarisida modaka or ukadiche modak
Ingredients
For the hoorna/filling:
  • 1 Cup freshly grated coconut
  • 1 Tbsp ghee
  • ½ Cup grated jaggery/bella
  • 2 Tsp white poppy seeds/gasa-gase
  • 5-6 pounded elaichi
For outer dough covering:
  • ½ Cup idiyappam flour
  • A small pinch of salt
  • 1 Tsp ghee
  • 1 Cup water
Method
  1. First let's start by making the hoorna/filling so it can cool in time to make the modaka. Add grated coconut into a clean pan
  2. Also add ghee to the coconut and mix well
  3. To this add grated bella/jaggery
  4. Lightly mix it
  5. Push the coconut-jaggery mixture to one side of the pan and add the poppy seeds and roast it for a few seconds
  6. Meanwhile the jaggery is melting now
  7. Keep stirring on low flame until jaggery has completely melted and mixed well with the coconut
  8. Once the jaggery is completely absorbed and the mixture is not sticky, add pounded elaichi and mix well
  9. Keep aside, hoorna/filling is ready
  10. Next let's make the outer covering dough. To a clean and non-stick pan, pour water and bring it to heat
  11. Add little ghee to the water and allow it to come to a boil
  12. Also add a pinch of salt
  13. When the ghee has melted and water is on slow boil, simmer the heat and add the idiyappam flour all at once
  14. Now without disturbing the added flour, close the lid on the pan and let it boil on low flame for a minute or so
  15. Now carefully, mix the flour into the rest of the water and you you will have a lump free mixture
  16. It is a bit dry at the moment which we will knead into a smooth dough
  17. Just sprinkle a few drops of water and once it is warm to handle, knead into a soft dough
  18. Grease with little ghee, cover with a damp cloth and keep aside
  19. To make modaka, knead the dough well again and spread into a round, don't worry it it has some jagged edges
  20. Place a Tsp of hoorna/filling in the middle
  21. Slowly bring the edges together to form a modak/modaka as shown
  22. Another method is to use a modak mould, grease with little ghee on the inside
  23. Now put some dough inside and press on the inside walls of the mould
  24. Remove the excess and see how the centre is now empty to put the hoorna/filling in
  25. Add little hoorna/filling inside and clean the edges
  26. Now close the base of the modaka with a little dough, it should not be very thick or thin, remoove excess
  27. Carefully open up the modak mould and you have a beautifully shaped modak/modaka
  28. Make all in a similar fashion
  29. Place all into a steamer, I used my 1st and 4th plates of my thatte idle stand to accommodate for the height
  30. Steam for 7-8 minutes
  31. Allow it to settle for 3-4 minutes and bisi-bisi ukkarisida modaka or ukadiche modak are ready to serve
  32. Offer to Ganesha as prasada and enjoy the steamed bundles of fun
Notes
Use freshly grated coconut and the white part for a good texture of the hoorna/filling

Use good quality clean jaggery to ensure it is free of any small impurities

Do not make the outer covering too thin or thick, to get a good modaka which holds well with enough hoorna/filling, 2 things are essential, patience and the right amount of dough :)
Recipe by Food Of Interest at https://foodofinterest.com/ukkarisida-modaka/