A sweet coconut filled in Rice flour wantons, which are steamed. This is also known as Kuchichida Kadabu (Steamed Kadabu) in Kannada. This is prepared on Ganesh Chathurthi and Bheemana Amavasya festival in Karnataka. Another spicy variety is also prepared.
Time Required: 45 Minutes
3 Cups Rice Flour
3 Cups Water
2 tsp Ghee /Clarified Butter
A pinch of Salt
For the stuffing:
4 Cups of Coconut, Grated
2 Cups Jaggery, Grated
1 tsp Roasted Poppy seeds or Sesame seeds
1/4 tsp Cardamom Powder
For the outer covering, bring the water to a boil and add Ghee and Salt.
Lower the heat and add the Rice flour and Maida, little by little and keep stirring to form a dough.
Remove and keep it aside. Let it cool. When cool, knead it well into a dough. The dough should be smooth. Divide it into lemon sized balls.
For the stuffing:
Add the Coconut and Jaggery in a thick-bottomed pan. Add Milk. Keep stirring on a low flame until all the moisture evaporates and the color of the mixture becomes a bit dark. Remove and divide it into lemon sized balls.
Flatten the Rice flour balls on the greased palm or on a greased surface into a circle.
Place the coconut ball on one side of the circle.
Cover it completely with the other side.
Press the edges. Use Milk to bind the edges.
The shape can be changed to make a modaka. Place the coconut ball in the middle and cover it completely with the dough, the edges folding and tapering to the center.
Place them in appropriate containers like an idli stand and steam for 10 minutes.
Remove to a serving dish.
Serve hot with Ghee.
The outer layer with the sweet stuffing is a very interesting combination when bitten into.l
In coastal region of Karnataka, to prepare Steamed Modaka – Kuchichida Kadabu Turmeric leaves are used as a wrap and then steamed.