Usually modak is made with rice flour and it is steamed. Here in fried palkova modak recipe it is deep fried, made with maida for outer covering and palkova for inner filling. The semolina we add here make the modak super crispy. This is my mom modak recipe and she tried the fried modak with coconut jaggery filling.  I thought this kozhukattai recipe was quick to make when compared to the regular kozhukattai.

Recently I tried my hands on Fried Modagam but I want to try it with something different filling so I used palkova for inner filling, I was little nervous that the filling would come out and spoil the oil. But it came out nice and it was awesome in taste.  You can use any filling that’s your choice, either coconut jaggery filling or dal jaggery filling.

If in case you are in short of time or don’t have any moulds,  you don’t want to skip making prasad for ganesh chaturthi right, so try this super quick fried modak, you will love it 🙂

If you are looking for more ganesh chaturthi recipes then do check –

1. Thengai Poorna Kozhukattai
2. Ellu Kozhukattai
3. Aval Kara Kozhukattai
4. Aval Sweet Kozhukattai
5. Sprouted Green Gram Kozhukattai
6. Peanut Coconut Kozhukattai
7. Paal Kozhukattai
8. Sigappu Arisi (Red Rice) Spicy Kozhukattai
9. Sigappu Arisi(Red Rice) Sweet Kozhukattai

Modak Recipes

1. Chocolate Coconut Modak
2. Pancha Khadya Modak

Fried Palkova Modak Recipe / Fried Mothagam

Fried Palkova Modak Recipe / Fried Mothagam

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Fried palkova modak recipe / Fried Mothagam is a quick to make and easy modak compared to regular kozhukattai. If you are in short of time then try this fried modak recipe

Author: Gayathri Ramanan

Recipe type: snacks

Cuisine: Indian

Serves: 11

Ingredients

• ¼ Cup of Maida (All purpose flour)
• ¼ Cup of Semolina (Sooji)
• 1 Tsp of Oil
• Salt to taste
• Water as needed
• Oil to deep fry
• One small packet of palkova (store bought)

Instructions

1. In a bowl, add maida, sooji,salt and oil. Mix it well.
2. Add water slowly little by little and knead it to a stiff dough. Let it rest for 15 minutes.
3. Then knead it again by using all your stamina and make small balls out of it.
4. Take a ball and roll it like thin chapathi using rolling pin. Take a spoonful of palkova and place it in the center.
5. Start pinching the edges like shown in the above picture.
6. Finally bring all the edges to the center and seal it.
7. Repeat the same process for the rest of the balls.
8. Heat the pan with oil, once it is hot, keep it in a medium flame. Fry the modak until it turns golden brown. Drain it in a paper towel and serve.

Notes

Fried modak stays crisp and good for few days.
Make sure you seal the modak correctly, otherwise it will open and spoil the oil.
You can also use whole wheat flour or 50-50 maida and wheat flour.
It takes little more time to cook so that it cook on inside.. So cook in a medium low flame.
If you cook the modak for more time than needed, it will turn hard.
you can also fry it in ghee, to get super tasty modak.

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Sigappu Arisi Kara Kozhukattai / Red Rice puttu mavu kozhukattai is a healthy and delicious breakfast dish. You can also make this puttu maavu kozhukkatai as snack or for school lunch boxes for kids. Sigappu arisi (Red rice) is a healthy grain with lot of vitamins, minerals, fiber and protein. They are good for diabetic patients and high cholesterol people. Serve this kara kozhukattai with coconut chutney. I made this kozhukattai last month with leftover puttu maavu. Also check my kerala style puttu recipe. Try this healthy kara kozhukattai and leave your feedback in comment box.

How to make Sigappu Arisi Kara Kozhukattai

Sigappu Arisi Kara Kozhukattai / Red Rice puttu maavu kozhukattai

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Sigappu Arisi Kara Kozhukattai / Red Rice puttu maavu kozhukattai is a healthy and delicious breakfast or snacks. It is made of red rice flour. Serve this kara kozhukattai with coconut chutney.

Author: Gayathri Ramanan

Recipe type: Snacks

Cuisine: Indian

Serves: 10

Ingredients

• 1 Cup of Sigappu Arisi Puttu Maavu (Red Rice Flour)
• 1 Tsp of Mustard Seeds
• ½ Onion, Chopped
• 1 Green Chilly
• ¼ Cup of Coconut, Grated
• Few Cashews, chopped
• Pinch of Asafoetida
• Few Curry Leaves, Chopped
• Few Coriander Leaves, Chopped
• Salt to taste
• Water as required (approximately 1 cup)
• Oil and ghee as needed

Instructions

1. In a bowl, take red rice puttu maavu and grated coconut.
2. Heat a pan with water, add ghee and salt to it, boil it for few mins. Add the water to the flour bowl. Leave it for 5 mins. Now the flour will absorb all the water.
3. Heat a pan with oil, add mustard seeds, after it pops up, add cashews, onion, green chilly, asafoetida, curry leaves, saute it for few mins, add coriander leaves and transfer this to the flour bowl. Mix well with hand to form smooth dough.
4. Divide the dough into equally sized balls.
5. Steam this balls in a idly pan for 10 mins.
6. Hot, delicious sigappu arisi kara kozhukattai is ready. Garnish with grated coconut and serve with your favourite chutney.

Notes

Serve this kozhukattai with coconut chutney
I used store bought red rice puttu maavu(flour). You can also make the same kozhukattai with white rice flour.
Adjust the number of chilies as per to your taste.
Amount of water may vary based on the flour quality. So adjust it accordingly.

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