Ingredients:

• For outer cover preparation:
• Raw Rice – 1 cup
• Salt – 1/2 tsp
• Oil – 3 tbsp
• Water – 2 cups
• For spiced and steamed Rice dumplings:
• Outer covering of modak dough – 1 cup
• Green chillies – 3
• Ginger – small piece
• Grated Coconut – 2 tbsp
• For tempering:
• Cumin seeds – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Red Chilli – 1
• Coconut oil – 1 tbsp
• Grated Coconut – 1 tbsp
• Asafoetida – 1/4 tsp
• Curry leaves – A few
• Coriander leaves – 1 tbsp

Method:

1. For outer cover preparation:
2. Soak rice for at least 2 hours and grind it to a very smooth batter by adding 2 cups of water.
3. Add oil, and salt to the batter, mix well and heat it in a pan on medium flame, stirring the batter continuously.
4. Slowly the batter will start thickening, mix well continuously so that no lumps are formed and it thickens into a ball like mass.
5. The mixture will start changing its colour from white to a cream colour.
6. Dip fingers in cold water and touch the dough, if it doesn’t stick, then the dough is ready.
7. Switch off the flame and keep it covered.
8. When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.
9. For spiced and steamed rice dumplings:
10. Grind green chillies, ginger and coconut to a fine powder.
11. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well to form a smooth dough.
12. If the dough is very dry, sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
13. Steam the prepared small balls for 10 minutes and allow it to cool.
14. Heat oil in a small pan, add mustard seeds, jeera, dry chillies, curry leaves, asafoetida.
15. Then add the steamed balls; sprinkle little salt, fry for a minute or two in low flame. Lastly, add grated coconut and chopped coriander and give a quick stir.
16. Transfer to a serving bowl.
17. Recipe courtesy: Pachanti