1 cup rice flour
1 cup water .
1 cup jaggery (powdered)
1 cup fresh coconut (grated)
2 tsps poppy seeds
Salt to taste
Oil for frying
Fry poppy seeds dry and mix with jaggery and coconut. Add the mixture to a pan and stir constantly. Make small balls of the mixture. In another pan, boil water and add rice flour, salt and stir well (dough consistency). Knead the dough well and roll into small circular discs. Stuff the filling and cover it like momos. Steam for 20 minutes. Tasty steamed modaks ready.
- Rice flour - 1 1/2 cups
- 2 tbsp almond flour
- Sugar - 1/2 cup
- Ghee - 2-3 tbsps (melted)
- Cardamom powder - pinch (optional)
- Oil for deep frying
Melt ghee and allow to come to room temperature. In a bowl, mix rice flour, sugar and ghee till it forms a smooth dough. (Initially add only 1 tbsp ghee and mix. If it appears like bread crumb mixture, add another 1-2 tsps ghee and mix. Only add more ghee if the dough needs to shaped to a lightly soft on touch dough)
If necessary, wet you hand with milk, to form a smooth yet slightly stiff dough. It should hold shape. If its not holding shape, add a few drops of milk, a little at a time.
Deep fry oil in a heavy bottomed vessel on medium flame. While the oil is heating up, grease your hand and make small lemon sized balls of the dough. Lightly flatten on top and place carefully into the hot oil.
Deep fry on medium flame till they attain a light brown color. Do not touch the appalu till they attain a light brown shade. Use the ladle to move them or flip them over to cook the other side only after they attain a light brown shade. Continue to deep fry till they reach a deep brown shade on a medium high flame but not high flame.
Remove onto absorbent paper and cool. Serve as neivedhyam/prasadam.