CORN MOONGDAL MODAK

Ganesh Chaturthi is on 9th of this Month and everybody in Mumbai is thrilled to welcome the Elephant God Shri Ganesha, the remover of all obstacles. We have one and a half day Ganpati at home and in our Complex,it is 5 days.  Children are busy with their studies one side and another side, practicing dance for the ganesh festival.

Ladies are busy with the preparation of various cuisines for the festival one among them is MODAK.  Sweet or savoury, we enjoy all kind of dishes during the festival.




Here is a savory version of modak.

FOR THE STUFFING

Ingredients 

1/2 cup Moong dal (soaked in water)
4 tbs Sweet corn
Salt
5-6 Green chilly
1 Small piece of ginger


Tempering

3 tbsp Oil
1 tbsp Mustard seeds
1 tbsp Urid dal
Few curry leaves
A generous  pinch of hing (asafoetida) powder
 4  tbsp Grated coconut.
2  tsp Chopped coriander

Method

1. Remove the moongdal from the water and keep aside.
2. Crush the green chilly and ginger in mixer. Add the moongdal and corn and just crush for a second , do not make it a paste out of it.
3. Heat oil in a kadai, add the mustard seeds and urid dal. When it is done, add the curry leaves and hing powder.
4. Add the corn moong mix, salt  and saute the same till it leaves the kadai. Allow to cool.
5. Make balls out of it or make  oblong shape and keep aside.

.

FOR THE COVERING

Ingredients

Fresh rice flour  - 2 cup
Water  -2 cup
Oil – 4 tbs
Salt  as required 
 
Method

Normally people boil the water and then add the rice flour. But I make it in a different way.  Here I would like to mention that the water requirement differs little bit as some rice absorbs more water and some don’t.  Hence we have to see and then add the water.  Keep a glass of hot water aside for emergency use. 
 
 I used to mix the rice flour in the normal water to avoid forming lumps.  Then along with the oil and salt, keep on low flame and continuously stir it till you get a nice rice ball leaving the kadai.
 
To make the modak

Transfer the rice ball to a plate and keep covered for 10 minutes.  Later, apply some oil on your palm and knead the dough smoothly.  Then make small ball out of it shape a cup like  cover, fill the corn moong mix or  poornam you call it or stuffing  in it.  You can make long shape or round shape as you wish.  

After filling, seal it properly  and steam for 5-7 minutes.    Your modak is ready for neivedyam.

Note:  if you steam the same in the plantain leaf, it is always good and easy to remove.

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