How To Make Sihi Kadubu | Kozhukattai | Ukadiche Modak Using a Mould

Sunday, August 23, 2020

These Modakas are my favorite. What's Ganpati without these Modakas right? In fact they are known by different names in different parts of the country 

In Karnataka they known as Sihi Kadubu or Modaka & it is also made during Nagarapanchami but is shaped differently 

In Tamil Nadu these are known as Kozhukattai or Modakams & In Maharastra they are called Ukadiche Modak 

My Aunt was telling me yesterday that amongst all the different kinds of Modakas, these steamed ones are dearest to Lord Ganesha 

Modak or Ukadiche Modak

If you are a beginner, making these Modakas can be a bit intimidating but if you have a Modaka mould, it will make your job very easy without having to worry about the wrapper tearing as you roll them

So I highly recommend buying a Modaka mould. 

The recipe can be divined into 4 parts 

  • Making the Filling(Hoorna)
  • Making the Dough for the Wrapper
  • Making the Modakas
  • Steaming 

1. Coconut & Jaggery Filling (Hoorna)


You Will Need:

  • 1 Cup Grated Coconut (Fresh/Frozen)
  • 3/4 Cup Powdered Jaggery
  • 1/4 teaspoon Cardamon Powder 
  • 1 teaspoon Rice Flour (Optional)
How To:

In a pan, Melt Jaggery along with 3 tablespoons of water. Once it starts boiling, Add grated coconut & sauté them till the water content evaporates & it becomes a dryish sticky mixture. This should take about 6-7 minutes 

You can also add a teaspoon of Rice Flour to the mixture while it's cooking. This will Prevent the filling from turning soggy as it gets steamed. 

Add  cardamom powder & Mix well. Turn off the heat & allow it to cool 

Make sure that you don't make this mixture very dry as it tends to dry up a bit upon cooling 

2. Rice Flour Wrapper 

Makes About 24-25 Modakas

You Will Need: 

  • 1 Cup Rice Flour/Idiyappam Flour  (I used the traditional Paavu Measurement)
  • 1 tablespoon Maida/All Purpose Flour (Optional)
  • 1 Cup Wate
  • 2 big pinches of  Salt 
  • 2 teaspoon Oil 
How To:

In a heavy bottomed pan, heat 1 cup of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed

The ratio of Water:Flour should always be 1:1 

Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame 

Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl

When cool enough to handle, apply oil to your palms &  knead well to form a soft dough 

You will want to knead for about 5 minutes 

Transfer the dough into a bowl & cover with a damp kitchen towel  

3. Stuff the Wrapper with the Coconut Jaggery Filling 

Grease the Mould with a but of Oil & close the Mould. 

Pinch a small sized ball from the dough. Out the dough inside the mould & press it agains the walls of the mould to form a cavity at the center 

Place a teaspoon of the filling in the center 

Take a small portion of the dough & seal the bottom & smoothen it out & remove excess dough from the sides

Open the Mould & gently take the modaka out of the Mould & place it on a greased plate & keep them covered  

Repeat this till you finish off the  dough & the filling. You will  get about 24-25 Modakas with this measurement 

4. Steam The Modakas/Kadubu 

Place all the Modakas onto a plate in one line without overcrowding the plate & steam them for 10-12 minutes 


You Might Also Like