Super soft modaka & kadubu using rice!

A unique modak recipe prepared using rice instead of rice flour. Turns softer than the ones made with rice flour. A jaggery free option is included.

Modak, called Modaka in the state of Karnataka is a sweet rice dumpling stuffed with a coconut and jaggery filling. Modak is popular in the Indian states of Maharashtra, Goa and Karnataka. It can be prepared steamed or deep fried. Kadubu is also a rice dumpling filled with jaggery and coconut, the only difference is that kadubu is half moon shaped!

Generally the outer cover of modaka and kadubu is prepared using rice flour. In Havyaka cuisine, modaka and kadubu are prepared by soaking rice, blending it into a batter and cooking it to form a dough . In my opinion, modaks prepared using this method turn out softer and taste even better than the ones made using rice flour!

The Hindu God, Lord Ganesha is called Modak priya(lover of modak). Hence, steamed modaka is prepared as an offering to Lord Ganesha on the occasion of Ganesha Chaturthi, a festival celebrating the arrival of Lord Ganesha to earth.

Sihi-Kadubu(Sweet-kadubu) is half moon shaped dumpling, similarly prepared using rice with a coconut jaggery stuffing. Sihi kadubu is also offered to Lord Ganesha during the festival of Ganesh Chaturthi.

I also came across this interesting fact that Japanese Buddhism has a Buddhist form of Ganesha named Kangiten. Kangiten is also offered a dumpling similar to modak, with a sweet red bean filling.(Sweetened red bean/Adzuki bean is used in many Japanese desserts)

I have also included a whole-food, jaggery-free filling option. If I had to compare, the filling with jaggery is definitely a winner but the jaggery-free version is good too, especially for someone who wants to include whole-foods based sweeteners.

Ingredients needed for modaka and kadubu

All the ingredients used can be found in Indian grocery stores.

Rice

I use sona masoorie white rice. I haven’t tested it with other rice, but any white rice would work as long as it is not a sticky variety. In my hometown of Mangaluru, a rice called dosa rice(dose akki) is used, which is a raw white rice like sona masoorie.

Coconut

Freshly grated coconut is used to make modak. Freshly frozen coconut works just as fine. I do not recommend dry desiccated coconut in this recipe.

Jaggery

Jaggery is an unrefined Indian sugar. It comes in the form of a block or powdered.

Dates and nuts

Only needed if you want to prepare the jaggery-free filling option.

Also check out this festive kesar badam kheer recipe

Super soft modaka and kadubu using rice

Shwetha

Rice, coconut and jaggery dumplings made from scratch using rice instead of rice flour!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Soak time 5 hours hrs

Course Dessert, Side Dish, Snack

Cuisine Havyaka, Indian

Servings 7 modaka

Equipment

• I use standard measuring cups to measure ingredients in my recipes.
• Steamer
• blender/mixer-grinder

Ingredients

  

For filling

• ¾ cup grated coconut fresh or frozen
• ½ cup jaggery grated/powdered. Adjust to your sweetness
• ¼ tsp cardamom powder adjust based on liking

For outer rice cover

• ½ cup white rice I use sona masoorie variety
• ¾ cup water
• ¼ tsp salt
• 1 tsp coconut oil optional

Jaggery-free filling option, skip if preparing with jaggery

• ½ cup grated coconut fresh/frozen
• ½ cup dates paste blended coarsely without adding water
• 2-4 tbsp roasted nuts finely chopped
• ¼ tsp cardamom powder adjust to taste

Instructions

 

Soak rice

• Wash rice well, until water runs clear.
• Soak rice in water for at-least 5 hours or overnight. Continue with following steps after rice is soaked.

Prepare the filling.

• Defrost coconut if using frozen.
• In a pan, heat the coconut and jaggery until jaggery melts and excess liquid evaporates. This step ensures that jaggery does not melt and drain out of modaka when they are being steamed.
  
• Add cardamom powder and mix. Set aside.

Jaggery-free filling, skip this step if preparing the filling using jaggery.

• Mix together all the ingredients listed under Jaggery-free filling option.

Prepare the rice dough

• Drain the soaked rice and blend into a smooth paste. The batter should not be gritty. Use water as needed from the ¾ cup mentioned in the ingredients.
• Transfer the batter to a thick bottomed pan. Add the remaining water, oil and salt.
• On medium heat, keep stirring the mixture until it comes together in a lump. On checking, you should be able to form balls with wet or greased hands.

  Note: It is important to continuously stir the batter.
• Turn off the heat and transfer to a plate. Keep the dough covered until temperature reduces enough to be handled. (It has to be kneaded when still warm)
• With wet hands start kneading the dough. Hands can also be greased with oil or ghee to prevent sticking. Keep kneading until it forms a smooth dough.
  
• Make equal sized balls. I made 7. It is important to keep them covered so they do not dry out.

Shaping modaka

• Flatten the balls into a circle of about 5 inches in diameter.

  A tortilla press/papad press can be used.

  Can also be flattened using greased palm and fingers.

  Or keep the dough ball between two pieces of parchment/plastic and press using a heavy pan.
• Place about 1 tbsp of the sweet filling in the center.
• Make pleats on the edges of the circular disk and bring the sides together to the top, to seal it well. Please check the video above for a visual tutorial.
  

Shaping kadubu

• Flatten the balls into a circle of about 5 inches in diameter. A tortilla press/papad press can be used. Can also be flattened using greased palm and fingers.
• Fold the flattened rice disk to form a semi-circle/half moon shape.
• Seal the edges well. Wet fingers if needed to help it seal well..
• Optionally, a pleated design can be made at the edges of kadubu. Please check the video for a visual tutorial.

Steaming modaka and kadubu

• Get a steaming apparatus ready with water boiling.
• Optionally place banana leaf/turmeric leaves over the steamer holes.
• Place the modakas and kadubu in the steamer.
• Wrap the lid in a kitchen towel to prevent condensation.
  
• Steam for 20 minutes on medium heat.

  Note: You should be able to see some steam coming out of the steamer, or the heat is too low.
• Enjoy modaka with a dollop of ghee on top.

Video

Notes

• When adjusting the sweetness of filling to your liking, do keep in mind that the outer cover is not sweetened. So, the filling will need to be sweeter than what you want in the final dessert. 
• Wet your hands while kneading. Prevents the dough from sticking. 
• Keeping the dough covered is important to ensure they do not dry. 
• Hands can be greased while shaping modaks and kadubu to prevent sticking.
• Make sure that the shaped modaka and kadubu are properly sealed.
• If doubling the recipe, make sure not to overcrowd the steamer, so that steam can circulate easily and the modaks cook evenly. 

Keyword kadubu recipe, modak recipe

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