About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, January 17, 2012

MODAKAM/KOLUKATTAI




For the filling

120gm kadalai parupu,soaked for 6 hours
3 cups water,more or less
100gm grated coconut,dry roasted
100gm brown sugar or to taste. melt with a little water and sieve.
6-7 cardamons,remove the skin and ground the seeds
1 tsp ghee
1/4 tsp dry ginger powder
1/2 tsp salt

1. Boil the kadalai parupu until soft and dry.Add all the rest of the things.
2. Add a little water and stir cooked till moist. Remove and cool
3. Shape  into small  marble sized keep a side

For the skin

250gm rice flour,roasted
1/3 tsp salt
2 cup boiling water
1 tbsp ghee

1. Mix the flour,salt,and ghee together add the hot water little by little  and stir to form a soft,pliable dough.
2. Grease the palms with some oil . Place a ball of the dough  and flatten it on the palm. Put a ball of the filling in the centre. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.
3. Place on a steam rack and steam for about 15-20 mints.

Note: You can also make the it like the curry puff.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.