Sasmita Khara Modak is a delicious savoury take on the traditional modak, perfect for adding something different to your Ganesh Chaturthi platter. Instead of the usual sweet coconut and jaggery filling, these modaks are made with soaked rice, fresh vegetables, herbs and a simple tempering of mustard seeds and cumin.
What makes this recipe particularly interesting is the way the rice is prepared. The raw rice is soaked, ground into a smooth batter and then cooked with the savoury vegetable mixture. Once the batter thickens into a soft dough, it is shaped into modaks and steamed.
The result is soft, flavourful and wonderfully aromatic modaks with a delicate texture and a gentle savoury spice.
I especially love this recipe for Ganesh Chaturthi because it keeps the familiar modak shape while giving it a completely different flavour profile.
Why you will love this recipe ?
- A savoury alternative to traditional sweet modaks
- Made using freshly soaked and ground rice
- Naturally steamed, with no deep frying
- Carrot and coriander add colour, flavour and texture
- The mustard-cumin tempering gives the modaks a lovely Indian flavour
- Perfect for Ganesh Chaturthi bhog or as a festive snack
Khara Modak for Ganesh Chaturthi –
Modak is synonymous with Ganesh Chaturthi, but it does not always have to be sweet.
These Khara Modaks bring a savoury element to the festive platter while retaining the beautiful traditional modak shape. The combination of rice, carrot, coriander and the simple mustard-cumin tempering makes them flavourful without being overly spicy.
They can be prepared as part of the Ganesh Chaturthi bhog or served as a warm festive snack.
For me, this is what makes these modaks special. They look traditional at first glance, but the first bite reveals something completely different.
If you enjoy experimenting with different kinds of modaks, you may also like my Savory Semolina Modak with Hemp Seeds, a delicious version that needs no steaming.
Ingredients of Khara Modak –
For the rice batter :
Raw rice: Raw rice forms the base of these modaks. Unlike recipes that use ready-made rice flour, the rice is soaked and ground into a smooth batter. This gives the cooked dough a soft, slightly moist texture.
Water: Water is needed for soaking and grinding the rice and for adjusting the consistency of the batter.
For the savoury mixture –
Oil: A little oil is used for the tempering.
Mustard seeds: Mustard seeds add a characteristic nutty, slightly pungent flavour to the modaks.
Cumin seeds: Cumin adds warmth and an earthy aroma.
Green chilli: Green chilli gives the modaks a gentle heat. Adjust the quantity according to your taste.
Carrot: Finely grated carrot adds natural sweetness, colour and a little texture.
Fresh coriander: Coriander adds freshness and balances the savoury flavours.
Turmeric powder: A small amount of turmeric gives the modaks their beautiful pale yellow colour.
Salt: Add according to taste.
How to make Khara Modak –
Soak the rice :
Wash the raw rice thoroughly and soak it in enough water for a few hours, preferably until the grains soften.
Drain the soaked rice and transfer it to a blender. Add enough water and grind to a smooth, pourable batter.
The batter should be smooth without any coarse rice particles.
Prepare the tempering :
Heat oil in a heavy-bottomed pan.
Add mustard seeds and allow them to splutter. Add cumin seeds and sauté briefly.
Next add finely chopped green chilli, followed by the grated carrot and chopped coriander.
Add turmeric powder and salt. Sauté the vegetables briefly until the carrot softens slightly.
Cook the rice batter :
Pour the prepared rice batter into the pan with the seasoned vegetables.
Stir continuously over medium heat. As the rice cooks, the batter will gradually thicken.
Keep stirring until it becomes a soft, cohesive dough that pulls away from the sides of the pan.
This step is important because the rice needs to cook completely and the mixture needs to reach the right consistency for shaping.
Shape the modaks :
Allow the cooked mixture to cool just enough to handle comfortably.
Grease your palms lightly with oil or water.
Take a portion of the dough and place it inside a greased modak mould. Press gently so that the mixture fills the mould evenly.
Open the mould carefully and remove the shaped modak.
Repeat with the remaining mixture.
If you do not have a modak mould, you can shape them by hand.
Steam the Khara Modak :
Place the shaped modaks on a greased steaming plate.
Steam them in a preheated steamer until they are cooked through and firm to touch.
Once steamed, allow them to rest for a couple of minutes before removing them from the plate.
Serve warm.
Watch the ‘Recipe Video’ –
Want to see how these savoury Khara Modaks come together?
Watch the recipe video below for a step-by-step look at preparing the rice batter, cooking the savoury mixture, shaping the modaks and steaming them to perfection.
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▶️ Watch the recipe video below and see the complete process.
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A note about the texture –
Since these Khara Modaks are made with soaked and ground rice rather than ready-made rice flour, the texture is slightly different from a traditional ukadiche modak.
The freshly ground rice batter cooks into a soft, moist dough, while the carrot, coriander and tempering are distributed throughout the modak. Similar savoury rice dumpling recipes also cook the rice mixture into a dough before shaping and steaming.
Tips for making Khara Modak –
- Soak the rice well so that it grinds into a smooth batter.
- Grind the rice finely. A coarse batter will make the modaks grainy.
- Add water gradually while grinding so the batter does not become unnecessarily thin.
- Stir continuously once the rice batter is added to the pan. This prevents lumps from forming.
- Cook the mixture until the raw rice smell disappears and it becomes a soft dough.
- Do not make the dough too dry, as the modaks can become hard after steaming.
- Keep the dough covered while shaping the modaks so it does not dry out.
- Grease the mould lightly before shaping for easy release.
- Steam the modaks only until cooked. Over-steaming can affect their soft texture.
Serving suggestions –
Serve these Khara Modaks warm, either on their own or with a simple coconut chutney or coriander chutney.
For a festive platter, serve them alongside your favourite sweet modaks, fruits and other Ganesh Chaturthi offerings.
Final thoughts-
Festivals are always a lovely opportunity to revisit familiar recipes while also trying something a little different. These Khara Modaks do exactly that. They retain the beautiful traditional shape associated with Ganesh Chaturthi, but bring a savoury and wholesome twist to the festive platter.
Made with soaked and ground rice, fresh carrot, coriander and a simple tempering, these modaks are soft, flavourful and best enjoyed warm. They make a lovely addition to the bhog platter and are also perfect as a savoury festive snack.
If you are looking for a modak beyond the usual sweet varieties this Ganesh Chaturthi, give these Khara Modaks a try. They are simple, comforting and a delicious way to celebrate the festival with something homemade.
Recipe card –
Khara Modak
Ingredients
- 1 cup raw rice
- Water as required
- 1 –2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 –2 green chillies finely chopped
- 1 medium carrot finely grated
- ¼ cup fresh coriander finely chopped
- ¼ tsp turmeric powder
- Salt to taste
Instructions
- Wash the rice well and soak it in water for 3–4 hours.
- Drain the soaked rice and grind it with water to make a smooth batter.
- Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter.
- Add cumin seeds, followed by chopped green chillies, grated carrot and coriander. Sauté briefly.
- Add turmeric powder and salt.
- Pour the ground rice batter into the pan and stir continuously.
- Cook over medium heat until the batter thickens and comes together into a soft dough.
- Allow the mixture to cool slightly until comfortable to handle.
- Grease a modak mould lightly. Take a portion of the dough and press it evenly into the mould.
- Carefully unmould and place the shaped modak on a greased steaming plate.
- Repeat with the remaining mixture.
- Steam the modaks for 10–15 minutes, or until cooked through.
- Rest for a couple of minutes. Serve warm as part of a Ganesh Chaturthi bhog platter or enjoy as a savoury festive snack.
Notes
- Grind the soaked rice into a smooth batter for soft-textured modaks.
- Stir continuously while cooking the rice batter to prevent lumps.
- Keep the dough soft and pliable. A dry dough can make the modaks hard after steaming.
- Keep the prepared dough covered while shaping to prevent it from drying out.
- Adjust the green chilli according to your preferred level of spice.
- The number of modaks will depend on the size of the mould used.
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Planning your Ganesh Chaturthi menu? Save this recipe so you can easily find it when you are ready to make these savoury Khara Modaks.
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