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Showing posts with label NORTH INDIAN RECIPES. Show all posts
Showing posts with label NORTH INDIAN RECIPES. Show all posts

August 12, 2019

Baby Corn Masala Gravy For Chapathi / Roti

baby corn masala for chapati
This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.

baby corn masala gravy recipe

Baby corn masala gravy for chapathi, roti

Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.

Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup =250ml
  • Baby corn - 4 to 5
  • Big onion - 1
  • Ginger garlic paste / gg paste – 1 tsp
  • Ripe tomato - 2 big (Grind to puree)
  • Cashewnuts - 8 to 10 (Grind to a paste adding milk/water)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder / dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Cinnamon, cloves, cardamom and bay leaf – 1 each
  • Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp (Any Flavorless oil)
  • Butter - 2 tsp (optional)
  • Coriander leaves - to garnish
  1. Wash and chop baby corn into small roundels.
  2. Grind tomato to a smooth paste and set aside.
  3. Grind cashew nuts to a smooth paste adding little milk or water.
  4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
  5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
  6. Then add tomato puree, salt and sugar. Mix well.
  7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
  8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
  9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
  • Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water.

  • Grind cashew nuts to a smooth paste adding required water or milk. Set aside. 

  • In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it.
  • baby corn masala gravy recipe
  • Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders.
  • baby corn masala gravy recipe
  • Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides. 
  • baby corn masala gravy recipe
  • Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy ! 
baby corn masala gravy recipe  baby corn masala gravy recipe  


  • Adjust the quantity of chilli powder as per your spice level.
  • Do not skip cashew paste as it adds thickness and richness to the gravy.
  • For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.
baby corn masala recipe

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May 14, 2019

Mango Mastani Recipe Pune Style – Mango Recipes

mango mastani
Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

mango mastani pune style

Mango mastani recipe in Pune style

Mango mastani recipe in Pune style

Pune style mango mastani recipe

Cuisine: North Indian
Category: Drink
Serves: Serves 1 to 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Ripe mango - 1
  • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
  • Boiled, chilled Milk - 1/2 cup
  • Mango ice cream - 2 scoops
  • Chopped Almond, Pista, Cashews, tutti frutti - a handful
  • Glazed cherries - 2 (to decorate)
  • Chopped mango – 2 to 3 tbsp
  1. Wash and slice mango skin. Chop it.
  2. Grind to a thick, pourable milkshake adding milk and sugar.
  3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
  4. Garnish with nuts, tutti frutti chopped mango and a cherry !
  5. Serve immediately !
  • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

  • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
  • mango mastani recipe
  • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe


  • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
  • Tutti frutti is optional.
Try this easy, yummy mango mastani and enjoy !

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October 26, 2018

Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

shakkarpara recipe with wheat flour
Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water. But today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali 2018 was a big hit with my family. There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.
Shankarpali with wheat flour

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Cuisine: North Indian
Category: Sweet
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


1 cup = 250 ml
  • Wheat flour / Atta - 1 cup
  • Semolina / Sooji / Rava - 1 tbsp ( fine or coarse)
  • Melted ghee - 2 tbsp
  • Sugar - 1/4 cup
  • Water - 1/4 cup (adjust upto 1/3 cup)
  • Cardamom powder - 1/2 tsp
  • Cooking oil - to deep fry


  1. To make Shakkarpara, heat sugar and water in a kadai.
  2. After the sugar is melted, switch off the flame.
  3. Add ghee, cardamom powder and set aside to cool.
  4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
  5. Roll to a thick chapathi and cut into squares.
  6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
  7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
  8. Store in a box and enjoy for a week.


  • In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well.
  • Shakkarpara with wheat flour
  • Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well.
  • Shakkarpara with wheat flour
  • Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter.

  • Finish the entire dough by making shapes. Collect them in a bowl.
  • Shakkarpara with wheat flour
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color.
  • Shakkarpara with wheat flour
  • Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely.
  • Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !


  • You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough.
  • Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft.
  • Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !
wheat flour shakkarpara

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October 22, 2018

How To Make Non Sticky Sabudana Khichdi Recipe

How to make non sticky sabudana khichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly. If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

How to make non sticky sabudana khichdi at home

Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

Cuisine: North Indian
Category: Fasting recipes
Serves: Serves 4
Prep time: 6 Hours
Cook time: 20 Minutes
Total time: 6H 20Minutes


1 cup = 250ml
  • Sabudana / White big sago – 2 cups
  • Water – 2 cups to soak
  • Potato – 2 nos ( small , skin peeled & chopped)
  • Roasted and crushed peanuts - 1/2 cup
  • Green chilli – 2 nos (finely chopped)
  • Ginger - 1 tsp (finely chopped)
  • Coriander leaves - a handful ( to garnish)
  • Curry leaves - Few
  • Lemon juice - Few drops
  • Salt - as needed
  • Sugar - 1/2 tsp
To Temper
  • Ghee - 2 tbsp
  • Cumin seeds - 1/2 tsp


  1. Wash the sabudana twice. Drain the water completely.
  2. Add water and soak for minimum 6 hours. 
  3. Press to check it mushy. Drain the water completely.
  4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
  5. Add chopped potato, salt and saute till it becomes soft.
  6. Add chopped green chilli, ginger and saute well.
  7. Then add soaked sabudana, mix gently in low flame.
  8. Cover the kadai with a lid and cook for 2 minutes.
  9. Toss once and then cook for another 2 minutes,
  10. Repeat until sabudana becomes transparent and soft.
  11. Do not stir more and keep cooking for longer time.
  12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !


  • Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size).
  • How to make non sticky sabudana khichdi
  • After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid.
  • How to make non sticky sabudana khichdi
  • Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside.

  • Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.   
  • How to make non sticky sabudana khichdi
    • Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part.
    • How to make non sticky sabudana khichdi
    • It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame.
    • How to make non sticky sabudana khichdi
      Enjoy !


    • For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi.
    • You can also add ginger chilli paste instead of adding as pieces.
    • If you do not want to use potato, you can skip it too.
    • If you are not making as vrat/ fasting recipe, you can add onions too.

    Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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    September 17, 2018

    Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

    puran poli with wheat flour

    Puran poli with wheat flour  / wheat flour obbattu – Recipe with step by step pictures. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft. To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

    Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

    wheat flour obbattu recipe

    Wheat Flour Puran Poli - Obbattu with wheat flour

    Wheat Flour Puran Poli - Obbattu with wheat flour

    Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran

    Cuisine: Indian
    Category: Sweet
    Serves: 5
    Prep time: 30 Minutes
    Cook time: 5 Minutes
    Total time: 35 Minutes


    1 cup - 250ml
    For puran poli outer covering
    • Wheat flour / Atta - 1 cup
    • Water - as needed
    • Salt - 1/4 tsp
    • Curd - 1 tbsp
    • Ghee or gingely oil - 1 tbsp
    • Cooking oil - to drizzle puran poli while cooking
    For stuffing
    • Chana dal - 1/2 cup
    • Powdered jaggery - 3/4 cup
    • Water - 1/4 cup ( to melt jaggery)
    • Cardamom powder - 1/2 tsp
    • Grated coconut - 1/4 cup


    1. Wash and pressure cook chana dal in required water till soft.
    2. Remove and drain the excess water. Mash or grind it coarsely.
    3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
    4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
    5. Knead smooth dough with ingredients given above.
    6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
    7. Roll it and keep the puran balls. Seal and roll it thin or thick.
    8. Heat dosa pan with oil. Cook the puran poli both the sides.
    9. Remove and serve hot adding ghee on top. 


    • Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
    • To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
    • In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.

    • Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.

    • Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.

    • Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.

    • Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm !
    • Store the leftover stuffing and dough in refrigerator.


    • To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
    • Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
    • If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
    • If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
    • Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
    • Stack the cooked poli one above the other to keep it soft.
    • Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

    Try this yummy puran poli recipe with wheat flour and enjoy !
    wheat flour puran poli

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    September 14, 2018

    Modak Recipe With Step By Step Pictures - Ukadiche Modak Recipe

    modak recipe with step by step pictures

    Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts. I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft. Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.

    Check out Fried modak recipe using wheat flour.

    how to make modak

    Modak recipe - Ukadiche modak recipe

    Modak recipe - Ukadiche modak recipe

    North Indian modak recipe - Ukadiche modak recipe with step by step picture.

    Cuisine: North Indian
    Category: Modak recipe
    Serves: 10 nos
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    1 cup - 250ml
    • Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup
    • Water - 1 cup
    • Milk - 2 tbsp
    • Ghee - 1 tsp
    • Salt - 1/4 tsp
    For stuffing
    • Grated coconut - 1/2 cup
    • Powdered jaggery - 1/2 cup
    • Cardamom powder - 1/4 tsp
    • Chopped nuts - 1 tbsp


    1. To make modak, firstly prepare the coconut stuffing part.
    2. Heat coconut and jaggery. Mix till it leaves the sides of pan.
    3. Add cardamom powder, chopped nuts. Mix and set to cool.
    4. For modak dough, heat water adding ghee and milk in a wide kadai.
    5. When it roll boils, add rice flour. Switch off the flame and mix well.
    6. Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
    7. Make smooth dough and cover with wet cloth.
    8. Shape the modak and fill the coconut stuffing. Seal it.
    9. Arrange all the modak in greased idli plate and steam it for 10 minutes.
    10. Switch off the flame. Remove the modak when warm. Enjoy !


    • For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut.

    •                          modak recipe with step by step pictures
    • Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely.
    • modak recipe with step by step pictures
    • In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly.
    • modak recipe with step by step pictures
    • Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water.
    • modak recipe with step by step pictures
    • Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough.
    • modak recipe with step by step pictures
    • Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin. 
    modak recipe with step by step pictures
    • Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it.
    modak recipe with step by step pictures
    • You can also make a half moon shape as shown in the above pictures.
    • Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak.
    modak recipe with step by step pictures

    modak recipe with step by step pictures
    • Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy ! modak recipe with step by step pictures


    • Do not overcook the coconut, jaggery mixture. It will become hard and chewy.
    • Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak.
    • Always make the coconut stuffing first. Then make the dough.
    • After making the dough, start to shape the modak immediately.Do not rest the dough for long time.
    • Always cover the dough with a wet cloth while shaping the kozhukattai/ modak.
    • Similarly keep the shaped modak covered till you steam it.
    • Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.
    ukadiche modak recipe
    Try this yummy North Indian style Ukadiche modak and enjoy !

    Modak recipe
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