Rajma modakam recipe
Rajma modakam, made with sweet rajma poornam stuffing. Just basic ingredients, yet make it special with rajma stuffing rather the dal stuffing we usually make.
Servings: 15 Kozhukattai
Ingredients
Dough
- 3/4 cup Rice flour Kozhukattai/ idiyappam flour
- 1 tsp sesame oil
- Salt as needed
Stuffing
- 1/2 cup Rajma I used Himalayan variety
- 1 cup jaggery
- 1/2 cup coconut grated
- 2 Cardamom powdered
- 1/8 tsp Salt
Instructions
Stuffing
- Wash and soak rajma overnight. Next day, drain water, pressure cook with enough water for 5 whistles/ until soft.
- Drain water if any. Cool and grind to a paste.
- Heat jaggery with very little water until just dissolved. Filter to get rid of any impurities.
- Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.
- Continue to cook in medium flame for 5 minutes or until it is thick.
- Add cardamom powder at the end and switch off. Roll into equal sized balls greasing your hand with either sesame oil or ghee.
For dough:
- Boil enough water well. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.
- Mix well, add boiling hot water and use a spatula to incorporate the hot water evenly.
- Once warm enough to handle, knead to dough.
- Divide into equal sized balls according to the size of kozhukattai you want. Make both stuffing and dough, equal sized balls.
- Grease your hands with sesame oil, smooth the dough in your hands.
- Flatten to thick, palm size dics. Place stuffing inside.
- Gather the sides so as to cover the stuffing. Seal and roll.
- Fill it in the mould and shape it carefully.
- Steam for 7 minutes approximately. Repeat to finish.
Video
Notes
- Use kozhukattai flour or idiyappam flour for soft results.
- For dough to be soft and pliable, without breaking, use hot boiling water so that the dough itself is almost cooked.
- If using mould, make sure the size of the balls you make fits the mould.