Sweet Potato & Chana dal modagam, a steamed dumping made of rice flour. A traditional sweet offering made especially during Ganesh Chathurthi celebrations.
Modagam Recipe | Chana dal Modagam | Modagam with sweet potato stuffing | Steamed modagam | Vinayagar Chathurthi Recipe | Chathurthi offering | Modagam with different stuffing
Kozhukattai | Modagam | Modak
Modagam | Modakam | Modak is a steamed sweet dumpling made of rice flour and a very popular food made during Ganesh Chathurthi celebrations around the world.
Though the word kozhukattai or modak refers to the stuffed and steamed sweet, we do have other varieties of kozhukattai like this Mani Kozhukattai, plain rice balls steamed and sauteed. Ragi mani kozhukattai, similar recipe made with finger millet.
The word Modak/Modagam, immediately makes us think about Ganesha. He is fondly called Modagapriya, one who loves modagam. Why not ? modagam | modakam is such an healthy snack, made of rice flour and stuffed with subtly sweet coconut and jaggery filling.
Asian Recipes Similar to Ukdiche Modak
There are many Asian recipes that are stuffed and steamed like this Vietnamese Banh it tran, Vietnamese Banh Bao and Tingmos. This shows similarity amongst the world cuisine. World is one big family, just that now all have our separate walls, but still are connected by good food.
Sweet Potato & Chana Dal Modagam
Today's recipe of Sweet potato & chana dal stuffed modagam is a try , to make something little different from the regular coconut stuffing. For a healthy change, stuffed with sweet potato & coconut, sweetened with jaggery.
Trust me, it is like eating puran poli. None will identify the sweet potato in the stuffing and you can enjoy a few extra kozhukattai with little less guilt.
About Rice flour for mel maavu
Rice flour is traditionally used for making kozhukattai/modagam/modak outer shell. I have used the regular idiyappam flour. One has to be careful with the flour & water ratio to get a pliable dough.
I normally use 2.5 cups water for a 1 cup of flour. This will vary slightly according to certain brands.
Here in UAE we get modak flour in Al adil specially during Ganesh Chaturthi. You might also find Anil brand kozhukattai flour in all major South-Indian shops.
Ingredients to Make Chana dal Modak
- Rice flour, used to make the outer shell of the modagam.
- For the stuffing, I have used chana dal, coconut, sweet potato & jaggery.
- Flavoring, I have used cardamom to flavor the kozhukattai.
Storing & Serving
Any leftover stuffing can be refrigerated in an air-tight box for a day or two. Leftover modagams can be refrigerated upto 2 days. Microwave it for 30 seconds before serving and serve it warm.
Vinayagar Chathurthi Offerings
Sweet Potato & Chana Dal Modagam | Modakam
- ¼ cup chana dal
- ½ cup sweet potato puree
- ⅓ cup powdered jaggery
- ½ teaspoon cardamom powder or 3-4 nos cardamom pounded
- ¼ cup freshly grated coconut
For the outer cover
- 1 cup rice flour i used store bought idiyappam flour
- 2.5 cups water
- a pinch of salt
- 2 tablespoon of oil
- Soak chana dal in ½ cup of water for an hour. Then drain the soaked water, add fresh water to it and pressure cook for 4-5 whistles or until soft.
- Let the pressure fall on its own, remove the cooked dal, drain the excess water. Do not throw away the water, use it making the outer cover of the modagam.
- For the Sweet potato puree, Wash and peel a medium sized sweet potato, chop it roughly into big cubes. Take it in a microwave safe bowl, add enough water to immerse the potatoes, microwave cook it for 7-8 minutes or until it is fork tender
- Drain the excess water. Let the sweetpotatoes cool completely. Mash it roughly. Keep aside until use.
Make the stuffing
- Take jaggery in pan, add ½ cup of water to it, let it boil and the jaggery dissolve completely. Strain any impurities and take the jaggery back to stove. let it boil.
- To this boiling syrup, add cooked chana dal and mashed sweet potato puree, cardamom powder and coconut.
- Let this mixture cook together and all the liquidbe absorbed. Once the liquid dries up, remove it from heat and set aside untiluse.
Let us make the outer cover
- Take 2 and ¼ cups of water in a big sauce pan and let it boil. To this add pinch of salt and oil. Once it gets to roiling boil, reduce the flame and now add the rice flour to it and whisk well. A whisk works well than a laddle.
- Once the flour is added, it will absorb all the water and turn into a soft dough. Keep whisking, add another tablespoon of oil to it and take it off the stove. Keep it covered.
- Let it come down to touchable warm, then knead the dough with greased hands. Now your outer cover and stuffing is ready, let us make the modak
Let us make the modagam | Modakam
- Pinch a ping-pong sized ball from the dough, grease your fingers with oil and start making a small bowl shape with the dough. Stuff it with a tablespoon of sweet-potato filling, gather the ends, pinch and close it to make a modak shape. I m attaching pictures of coconut filling modak, here for an idea.
- Repeat the same with rest of the dough. Once done, steam cook the modak, in a steamer or pressure cooker for 5-8 minutes. Once done, remove it from the steamer/cooker, let it sit for a minute outside, then remove it from the plates. Offer it to Ganesh ji first and then enjoy.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.