Modhakam- Kozhakkatai - Salt

Prepare the dough for the outer layer as given in Sweet Kozhukkattai

For the stuffing

Urad dhal - Ulutham paruppu- 1 small cup

Red chillies- 3-4

Green chilly -1

Salt to taste

Soak the dhal for half an hour with chillies.

For the seasoning

Coconut oil - 1 teaspoon

Mustard - 1 teaspoon

Urad dhal- 1 teaspoon

Coconut fresh grated - 2 tablespoons

Asafoetida

Procedure

1.Wash the soaked dhal and grind to a smooth paste add very little water. You can add the required salt at this stage.

2. Grease the idli plate with oil. Steam the urad dhal paste like idli until it's cooked. If you insert a knife inside the idlis it should not stick..that's the consistency we want. (maximum of 7-8 minutes)

 Make a hole just like Vada for uniform cooking.

3. Once it's cooked, let it cool and use your hands to crumble it.

4. In a kadai heat a teaspoon of coconut oil. Season it with mustard, Urad dhal and Asafoetida. Add the coconut and saute till they loose the moisture.

5. Add the crumbled urad dhal mixture and cook for a minute or two. Remove from fire and let it cool.

 6. Make small balls for the stuffing and keep it ready.

 7.With dough and stuffing ready, we can start making the modhakam. Take a small gooseberry sized dough, Roll it smoothly in the palm of your hands. Keep water and sesame oil in two small cups which will help you in making the cups for the modhakams. The following video is a demonstration of how to make the modhakams.

First apply oil on the center of your palm. Use your thumb and index finger alone. Slowly start to flatten it. In between you can apply oil or water to flatten it. It should come like a small cup. Unlike sweet, this is made in a boat shape. Just to differentiate the modhakams we do. If you can't get it, make a cup similar to the sweet kozhukattai. Place your puranam inside. Close it and join the edges like a boat.

Steam in idli plates for 7-8 minutes.

 Wait for 2-3 minutes before taking them out from the plates. Offer it to God and then relish it.