Steamed Modaka – Kuchichida Kadabu

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

Kuchchida Kadabu

3 Cups Rice Flour
6 tsp Maida / Refined flour
6 Cups Water
6 tsp of Oil
For the stuffing:
4 Cups of Coconut, Grated
2 Cups Jaggery, Grated
A little Milk
For the outer covering, bring the water to a boil and add Oil. 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.

Kuchchida Kadabu

Flatten the Rice flour balls on the greased palm or on a greased surface into a circle. Place the coconut ball in the middle and cover it completely with the dough, the edges folding and tapering to the center. Use Milk to bind edges. Steam cook the modaks in a cooker for 15 minutes until done.

Kuchchida Kadabu

The shape can be changed to make kadabu (a crescent shape). Place the stuffing on one half of the circle and fold the other half over it and seal it.

Kuchchida Kadabu

In coastal region of Karnataka, to prepare Steamed Modaka – Kuchichida Kadabu Turmeric leaves are used as a wrapping and steamed.

Steamed Kadabu in Turmeric Leaf

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