Is a delicious traditional sweet made during special occasions. It is a very healthy dish & loved by many. The outer soft shell is made of rice & the stuffing is made of peanuts or coconut & jaggery etc. I am sharing with you the traditional recipe where the rice dough is prepared from scratch & an easy filling recipe made from peanuts & jaggery. We also get store bought rice powder which can be used or you can prepare the rice dough at home from scratch.
Please do try this recipe, it is a true art to make this dish & you will enjoy making it & you will have an amazing experience eating it, sharing with family & friends.
- 1 Cup – Raw Rice (I used Sona Masoori rice)
- ¼ Cup – Water (to make batter)
- ½ Cup – Peanuts/Groundnuts
- ½ Cup – Jaggery or Brown Sugar
- 2 Pinch Salt
- 1 Tsp – Oil
- 1 Tsp – Ghee
- Rinse & soak rice in water for atleast 2 ½ hours
Prepare the Filling:
- Heat a wok/kadai add peanuts/groundnuts & dry fry (please keep heat on medium low).
- We dry fry until the peanuts are toasted well (turn light brown).
- Turn off heat & transfer it to a mixy/blender jar & let it cool.
- Once it has cooled down grind it a coarse powder (use whip/pulse option & whip/pulse 2 -3 times).
- Transfer it into a bowl.
- Add jaggery/brown sugar, mix well & set it aside.
Prepare the Rice Dough:
- After it is soaked atleast for 2 ½ hours, drain out the water & transfer rice into a mixy/blender jar.
- Add little water, salt & grind it to a fine, smooth batter (It is important that the batter should not be too thick nor too liquid).
- Heat a non-stick pan/wok (please keep heat on low).
- Add 1 tsp oil & 1 Tsp ghee (traditionally sesame oil is used, you can use any flavourless oil too).
- Gently pour the batter onto the oil in the pan/wok.
- With a silicon/wooden spoon mix it well.
- We need to mix until it forms into a soft dough.
- After 7 to 8 minutes it forms into a soft dough (we turn off heat & knead with the heat of the pan).
- As we knead it with the spoon it turn to a nice soft pliable dough & it does not stick to the spoon or our fingers much (this quantity makes atleast 10-12 rice dumplings/modak/kadubu).
- Rice dough is ready, we transfer it to a hot-case so it stays warm (it took 8-10 minutes in total to prepare the rice dough).
Prepare the Stuffed Rice Dumplings/Modak/Kadubu:
- We first oil the steam plate & set it aside.
- We oil the mould & set it aside.
- We need to oil our hands (palms & fingers).
- We take out the rice dough & knead it to smoothen it.
- Then we roll it into a log shape & with a knife we cut it to small rolls/balls (1 or 1 ½ inch size).
- We place it all into the hot-case (when the rice dough is warm it is easy to work with & makes less cracks).
I will show you 3 different types of Rice Dumpling Patterns:
Type 1 – We prepare with mould:
- We place a ziplock bag or a polythene sheet & apply oil on it.
- We take one piece of the dough, roll it into a ball.
- Dip our finger in little oil & keep our fingers oiled.
- We place the dough in the sheet & pat it to a round flat disc (we pat it to the size of the mould).
- We gently lift the polythene sheet & slowly peel off the disc & gently place it on the mould.
- We add the required filling (1 to 1 ½ tsp).
- Gently we close the mould & peel of the excess.
- We slowly open the mould remove the rice dumpling/modak & set it on the greased steam plate.
Type 2 – (a) We prepare free hand:
- We oil the sheet again & oil our fingers.
- Take another piece of dough & pat it to a round flat disc.
- As we pat we can move the sheet around to get good round flat disc.
- Once the disc is done we gently lift the disc with sheet & place it on our palm & add the filling in the middle of the disc.
- We gently close the sheet, as we close we make sure the tips of the disc are joined evenly & we press it evenly.
- We place it back on the board & gently remove one side of the sheet.
- We take a fork, oil it & gently press the edges to seal it & to make a pattern.
- Now we place it on the greased steam plate.
Type2 (b): We prepare easy free hand:
- We take another piece of the rolled dough & cut it into two.
- We take one of the cut piece & roll it into a ball.
- With index finger we make an indent & then place thumb in the dent & move it around with fingers to make a cup like shape.
- We add the filling into the cup (add ¾ of the cup).
- We gently press the filling to set it firmly.
- Then we gently bring the edges together while gently moving it around.
- We pinch the edges together to seal the filling into the dough.
- Then we make a peak shape on the top part of the dumpling/modak/kadubu.
- We set it on the greased steam plate.
Steam the Rice Dumplings/Modak/Kadubu:
- We prepare all of them & place it on the greased steam plate.
- We pre heat the steamer & place the plate with dumplings into the steamer & let it cook.
- We let it steam for 7-8 minutes (since we cooked the rice dough there no need to cook the dumplings/modak/kadubu for long).
- After 7-8 minutes we remove from steamer & place all the dumplings/modak/kadubu into a hot case.
- Ready to serve.