Khara Modak
Soft, savoury steamed modaks made with soaked and ground rice, carrot, coriander and a simple mustard-cumin tempering. A delicious savoury offering for Ganesh Chaturthi.
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.