Modak Saar

11/12/2023

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This is a savoury take over at raditional sweet modak which is a very well known dessert of Maharashtra. This recipe is amongst the lost recipes of Maharashtra. It’s a classic main course which can be eaten with rice, chapati or bhakari. This is a vegetarian dishused to be made on a special occasions or festivals.

Ingredients

• Gram flour 200 gm
• Onion 200gms
• Ginger 20 gm
• Garlic 20 gm
• Curry leaves 01 sprig
• Asafoetida 01 gm
• Dry coconut 50 gm
• Poppy seeds 10gm
• Sesame seeds 10
• Cumin seeds 5 gm
• Coriander seeds 10 gm
• Chili powder 10 gm
• Maharashtra kanda lehsooni masala – Ambari brand 10 gm
• Fresh coriander leaves 50 gm
• Salt to taste
• Cooking water 700 ml

Method

Add 200 ml of water to gram flour, add salt and make a stiff dough. Rest the dough for 30 minutes, Meanwhile makea stuffing and paste for gravy. Heat oil in a pan. Add cumin, sesame seeds, poppy seeds, coriander seeds and curry leaves. Let them crackle, Add a safoetidato the tempering .Add sliced onions and fry till golden brown over a gentle heat, Add grated coconut and fry till coconut turns into light golden colour. Add chili powder, and kanda lehsooni masala. Fry till the spices are lightly roasted and become aromatic. Add salt to taste.

Remove the mixture from the pan and put into mixer grinder jar. Add freshly chopped coriander to the mixture. Grindit to the paste without adding water. Paste should be little coarse and semidry, Divide the dough into 20 gms of portion and roll them to a poori shape. Add spoonful of stuffing and shape it to modak size. Follow this process for the rest of the dough. Keep the remaining stuffing to make the gravy.

Pre-heat the steamer and apply some oil to the surface. Place modak into the steamer and cook for 15minutes.Meanwhile start making gravy.Heat oil in pan. Add remaining paste and fry over a medium heat till masala becomes a sandy texture and leaves the bottomof the pan.Add 500 ml of water and cook the gravy for 10 minutes over a medium flame. Check for salt.