Modak to Momos – Mould Your Own Dumplings At Home
Modak- Modern Day Dessert Dumpling With the Traditional Heritage Touch
Ganesh Chaturthi is just around the corner. And as people prepare to invite the blessings of the Vighnaharta (remover of obstacles) Lord Ganesha into their homes, the aroma of his favorite sweet dish, handmade with love, is set to waft through most Indian homes. With the divine filling of freshly grated coconut and jaggery, delicately flavored with cardamom and nutmeg, and a soft outer shell made from rice flour, here is a healthy take on the traditional Ukadiche Modak. Taste your share of bliss.
Ingredients
Ingredients for outer layer:
- 1 cup rice flour
- 1.5 cups water
- 1 tsp A2 cow ghee
- 1 pinch salt
For the filling:
- 1.5 cup coconut grated, fresh
- ½ cup powdered jaggery, organic
- 3 - 4 cardamom /elaichi pods/seeds, powdered
- 2 tsp rice flour
- 1 tsp A2 cow ghee
- A pinch of nutmeg powder
- 1 tsp poppy seeds roasted
- 4 almonds, soaked, sliced, and chopped
- 6 pistachios unsalted and sliced, optional
Instructions
- Mix the ghee, grated coconut, and powdered jaggery in a pan.
- Cook for about 3 minutes.
- Add the roasted poppy seeds, grounded cardamom, nutmeg powder, and other ingredients.
- Mix well and keep aside.
- Now heat the water, ghee, and a pinch of salt in the same pan.
- Bring to a boil, reduce heat and add the rice flour, stirring continuously to prevent lumps from forming.
- Now cook this mixture on shallow heat for about 2-3 minutes.
- Turn off the gas and cover with a lid for 4 minutes.
- Now take this dough to a big plate.
- Allow it to cool.
- Dip your palm in cool water and knead the dough very well.
- If the dough looks hard or dry, then add a little warm water and continue to knead the dough till entirely smooth.
- Cover the dough with a damp cloth.
Steaming modak
- Take a small ball of dough and roll it thinly.
- Keep the dough on your palm and add the sweet modak filling in the center.
- Grip together the edges and bring all the folds in the center shaping like a momo.
- Steam them for 10 minutes.
- Pour in a few drops of ghee and serve hot.
Variations
- One can vary the stuffing by adding a few dry fruits, and sesame seeds too.
- It’s important to knead the dough well and if required, add water and ghee till it forms a smooth dough.
- If the modaks break while you are pressing and creating the cup, do not worry. Sprinkle water and ghee, and knead well.
- Wet your hands with water before you start preparing modaks, else it will stick to your hand.
Notes
- Rice flour is rich in B vitamins, fiber, and nutrients such as calcium and zinc.
- Jaggery helps prevent constipation, stimulates the release of digestive enzymes, and boosts hemoglobin levels.
- Coconut adds good fat and makes the dessert balanced. It helps to improve digestion and absorption of nutrients, vitamins, and minerals.
- One can use oats flour or raw banana flour as an alternative when rice flour is unavailable.
Nutrition
Calories: 121kcalCarbohydrates: 10gProtein: 2gFat: 6g
Tried this recipe?Tag us on instagram with some pictures!
M for Momos – Steamed Savory Dumpling
Have you ever wondered where momos originated from? Today this bite-sized dumpling has traveled the farthest. Momos root back in Nepal, Tibet, Bhutan, and China. There are several variations from country to country, but one thing we can bet for sure is that when momos entered India, they made a stirring unforgettable mark and we made them our own!
Learn to make these juicy dumplings with a healthy twist - sans refined flour, MSG, and other additives. Get the right dose of nutrition in every bite.
Ingredients
- 1 cup ragi flour/jowar/amaranth flour
- 1/4 cup rice flour
- 2 to 3 tbsp sattu flour
- 1 carrot, grated
- 6 nos. french beans, chopped
- 1/4 cup cabbage, shredded
- 1/4 cup bell pepper, chopped
- 1/2 cup peas, boiled
- 1 medium onion, chopped
- 6 cloves of garlic
- 1- inch ginger
- 1/2 tsp ajwain/bishop's weed
- 1/2 tsp cold-pressed sesame oil
- Salt as per taste
- Pepper as per taste
Instructions
- In a blender, add all the chopped vegetables, ginger, and garlic and pulse them coarsely.
- Stir fry the veggies in a pan with a few drops of oil for a few minutes.
- Add the salt and pepper and ajwain/bishop's weed. Mix well and allow the mixture to cool.
- In a separate bowl, mix the ragi, rice, and sattu flour with a pinch of salt. Add water and knead into a dough.
- Set it aside and allow it to rest for 15 minutes.
- Divide the dough into smaller portions and roll each into a thin circular sheet.
- Fill the stuffing in these thin sheets, then fold the edges to form the momos.
- Seal the edges well and steam for about 10-12 minutes.
- Serve hot with garlic chutney.
Variations
- Use your creativity and stuff it with colorful vegetables, minced chicken, or even steamed sprouts. Use this special steamed delicacy to enjoy the goodness of vitamins, fiber, and antioxidants.
Notes
- Using gluten-free flours makes it rich in insoluble fiber, antioxidants, phenols, ferulic acid, and catechins which help in reducing oxidative stress in the body and boost immune function.
- Colorful vegetables provide beta cryptothanxin, isocyanate, and antioxidants like flavonoids like quercetin which help inhibit the action of carcinogens.
- Ensure that the filling is neither too dry nor too moist.
- Don't overstuff your momos with the filling or else it spills out during steaming.
- The vegetable can be grated too to make a finer filling.
Nutrition
Calories: 45kcalCarbohydrates: 4.5gProtein: 2.6g
Tried this recipe?Tag us on instagram with some pictures!
|
From a pimple to cancer, our You Care Wellness Program helps you find a way Talk to our integrative team of experts today 18001020253 |
Leave a Reply