|Preparation time||30 minutes|
|Serving Size||1 Modak|
|Calories Per Serving||Approximately 72 per serving|
1 cup rice flour
1 cup sweet potato puree(2 medium sweet potatoes)
1/4 cup moong dal soaked overnight
1/2 cup +2 tablespoons jaggery grated(adjust to your sweetness)
1/4 cup grated coconut
1/2 teaspoon cardamom powder
1 teaspoon ghee
pinch of salt
1.Steam the sweet potato and peel and drain.The sweet potato should not be watery , just fork tender.Then puree it and keep aside(should amount to 1 cup of puree)
2.Cook the moon beans until just tender with water enough to cover them in a saucepan and drain excess water, the bean should be cooked but still hold the shape and yield only when pressed.Let it cool completely.
3.Now add the jaggery and coconut to the moong beans and mash well.Add cardamom powder and salt, mix and keep aside.
4.In a bowl take the rice flour and add pinch of salt, heat the sweet potato puree and add to the rice flour and mix well to form a firm dough.You will normally not require any more water here but if required add some hot water.Microwave the mixture for 1 minute and knead well. Coat with ghee and let rest for 10 minutes covered.
5.Divide this dough to 12 balls.With your hand or tortilla press , press the ball into a flat circle.
6.Scoop about 2 teaspoons of jaggery mixture into the center of the flat circle.
7.Now with your fingers start pinching the edges of the dough and form a pocket.
8.Now gently without hurting the shape press the top part of the pinched dough together in a circular motion and seal the top,remove excess dough if any.Repeat for all the dough.
9.Place on a greased steam plate and steam for 12 minutes.
You can also use modak mold to make the modak.
If your moong bean mixture has too much water, try to add some dry mawa powder to reduce the wetness.
You can omit the moong bean and just use the traditional jaggery and coconut mixture.
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