08 December 2012,02:12 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Filling: Blend the drained dhal along with chillies and salt to coarse paste. Add little water if needed
  • In a skillet, heat little ghee, when hot add mustard seeds. When they start popping, add the curry leaves along with asafoetida.
  • Add the lentil paste to the mix, give it a good toss until it all comes together.
  • Add cilantro and remove from heat. Now add the lemon juice when its warm.
  • The Outer Cover: Boil 1 cup of water. When bubbles rise on top, add ghee, salt with oil and immediately add rice flour. Stir well.
  • Cover for some time. Remove the lid and stir again and cover it for one more minute.
  • Then remove from heat. Take all the mixture in a flat plate. Knead it properly while hot. Make a soft pliable dough.
  • Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a hand and make a small bowl of it.
  • Put some filling into this bowl shaped dough. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl.
  • Bring them together to form a peak.
  • Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.
  • Place the sifter in a steamer and cover. Steam the modaks for about 12-15 minutes.


For the Cover

  • The Outer Cover
  • 150 grams rice flour
  • 350 ml of water
  • 1 teaspoon ghee
  • A pinch of salt


  • 150 grams Whole Black gram (urad dhal), cleaned, rinsed, soaked and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard seeds
  • Pinch of asafetida powder
  • Green chillies, to taste
  • Salt to taste
  • Few sprigs of curry leaves and cilantro

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