Soya Modak
Vegetarian
25 min
4 Serving
18g Protein
Ingredients
- For the ukad (rice flour)
- 1 cup Rice flour
- 2 cups Hot water
- 1 tsp Ghee/oil
- Pinch of salt
- For stuffing
- ½ cup Saffola Soya Chunks, cooked (boiled and squeezed dry) and ground
- ¼ cup Jaggery
- ½ tsp Cardamom powder
- ½ cup Assorted nuts
- ½ cup Grated coconut
Recipe Instruction
- For the Ukad
- Mix rice flour well with salt and 2 cups of hot water.
- Add ghee to make it soft.
- Cover it for 10mins.
- For the Stuffing
- Mix jaggery and ground Saffola Soya Chunks in a pan and cook it for 8-10mins.
- Add grated coconut, cardamom powder and nuts. Keep it aside.
- For the Modak
- Take some ghee/oil in hand and knead ukad into soft dough.
- Split dough into equal-sized balls.
- Pat dough balls into small bowl-size shape. Stuff filling and make pleats around stuffing.
- Arrange all pleats at the centre of stuffing and seal edges.
- Heat a glass of water in idli cooker and place a steamer
- with the modaks on it and cover with a small thali or
- plate. Put a wet towel on it.
- Place modaks over towel, leaving enough space around each.
- Steam for 10mins over medium heat.
- Garnish with dollops of ghee and serve.
