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Spicy Protein Modak
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Pachai Payaru Kara Kozhukattai | Spicy Protein Modak

Vinayaka Chaturthi special Pachai Payaru Kara Kozhukattai – Spicy Protein Modak recipe with step-wise pictures. Steamed Modak/Kozhukattai stuffed with spicy moong sprouts filling.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 20 Kozhukattai
Calories per Serving: 45kcal
Author: Ramya

Equipment

  • Blender
  • Idli Steamer
  • Fry Pan

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

For Spice Powder –

  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • 2 Dried Red Chillies
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Black Peppercorns

For Modak Filling –

  • 1/2 cup Moong Sprouts
  • 1/4 cup Grated Coconut
  • 1 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/4 tsp Asafoetida/Hing
  • 1 Sprig Fresh Curry Leaves
  • Salt as needed
  • Water as needed

For Modak Outer Covering –

  • 1/2 cup Rice Flour
  • 3/4 Water adjust as needed
  • 1 tsp Sesame Oil/Gingelly Oil
  • Salt as needed

Instructions

  • Dry roast all the ingredients under “spice powder” until golden brown on low flame.
  • Once cooled down, grind into a smooth powder.
  • Pressure cook Moong Sprouts with enough water for two whistles.
  • In a pan, heat oil and temper mustard seeds & urad dal. Once urad dal turns golden brown, add fresh curry leaves and asafoetida/hing.
  • Next add pressure cooked moong sprouts and salt as needed.
  • Cook for a minute and add 2-3 tsp of prepared spice powder.
  • Cook for a couple of minutes and add grated fresh coconut. Remove from heat and let it cool down completely.
  • Bring 3/4 cup of water to boil along with 1/2 tsp of sesame/gingelly oil and salt as needed.
  • Once the water boils rigorously, switch off the flame. Add rice flour and quickly stir it.
  • Make sure there are no lumps. Add 1/2 tsp of sesame/gingelly oil on top and leave it covered for 3-4 mins.
  • When it is warm enough to handle, knead it into soft pliable dough.
  • Apply sesame/gingelly oil all over the modak mould.
  • Take a small ball of dough and press along the edges of the mould such that there is a gap in the center.
  • Fill it with spicy sprouts filling. Cover the modak on top with some more dough.
  • Gently open the mould and remove the modak.
  • Repeat the same with rest of the dough. Keep applying oil on the mould for every modak.
  • To steam cook the modaks, grease a steamer plate with few drops of sesame/gingelly oil. Place the prepared modaks on the steamer plate and steam cook for 7-8 mins.
  • Switch off the heat and let them cool down for a couple of minutes before removing them.
  • Serve warm with tea/coffee!