This dish is from Kerala region of India.A rice flour mixture stuffed with coconut and jaggery is steamed in banana leaves to make a steamed dumpling.This is one of the recipes prepared during the Onam festival and also had as a breakfast.These are also made during Ganesh Chaturthi as an offering and go by the name Sweet modak or Teepi kudumulu or Sihi Kadubu and are made in a round conical shape or the one shown below.
Ingredients:
1 cup rice flour
1/2 cup powdered jaggery
1/4 teaspoon cardamom powder
1 cup grated coconut
1 tablespoon milk powder(optional)
1 tablespoon chopped roasted nuts(optional)
pinch of salt
4 pieces of banana leaves
1 teaspoon ghee
Procedure:
1.Take 1 cup of rice flour in a bowl and mix with the salt.
2.Heat 3/4 cup of water and gently pour little by little mixing the flour to form a dough.Mix well and let it rest for a few minutes
3.In a food processor pulse jaggery ,coconut,milk powder and cardamom powder a couple of times until combined.The mixture should still be coarse.Then add the chopped nuts if using.
4.Wash banana leaves and wipe them with kitchen towels until dry and smear ghee on them.
5.Now divide the rice flour into 4 balls and with your fingers gently press each ball onto the banana leaf until flat and a 1-2cm layer is formed.
6.Divide the coconut mixture into 4 balls and place them onto one side of the pressed rice flour.
7.Lift the banana leaf and fold it into half onto the filled half of the rice flour.Repeat for all four of them.
8.Place them in the steamer and steam for 10-12 minutes,you can check the doneness and leave it on for couple more minutes if the outside dough is still white and raw.Remove from steamer, open the leaf and let rest for 2-3 minutes to let the steam evaporate and cut in half and serve.
Tips:
Although not traditional the nuts and milk powder enhance the flavor of the dish
Jackfruit is also used as a stuffing with jaggery and sometimes banana too
| Preparation time | 25 minutes |
| Serves | 4 pieces |
| Serving Size | 1 piece |
| Calories Per Serving | Approximately 331 per serving |
| Difficulty | Easy |
Ingredients:
1 cup rice flour
1/2 cup powdered jaggery
1/4 teaspoon cardamom powder
1 cup grated coconut
1 tablespoon milk powder(optional)
1 tablespoon chopped roasted nuts(optional)
pinch of salt
4 pieces of banana leaves
1 teaspoon ghee
Procedure:
1.Take 1 cup of rice flour in a bowl and mix with the salt.
2.Heat 3/4 cup of water and gently pour little by little mixing the flour to form a dough.Mix well and let it rest for a few minutes
3.In a food processor pulse jaggery ,coconut,milk powder and cardamom powder a couple of times until combined.The mixture should still be coarse.Then add the chopped nuts if using.
4.Wash banana leaves and wipe them with kitchen towels until dry and smear ghee on them.
5.Now divide the rice flour into 4 balls and with your fingers gently press each ball onto the banana leaf until flat and a 1-2cm layer is formed.
6.Divide the coconut mixture into 4 balls and place them onto one side of the pressed rice flour.
7.Lift the banana leaf and fold it into half onto the filled half of the rice flour.Repeat for all four of them.
8.Place them in the steamer and steam for 10-12 minutes,you can check the doneness and leave it on for couple more minutes if the outside dough is still white and raw.Remove from steamer, open the leaf and let rest for 2-3 minutes to let the steam evaporate and cut in half and serve.
Tips:
Although not traditional the nuts and milk powder enhance the flavor of the dish
Jackfruit is also used as a stuffing with jaggery and sometimes banana too
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