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Soya Modak

Soya Modak image

25 min

4 Serving

18g Protein



  • For the ukad (rice flour)
  • 1 cup Rice flour
  • 2 cups Hot water
  • 1 tsp Ghee/oil
  • Pinch of salt
  • For stuffing
  • ½ cup Saffola Soya Chunks, cooked (boiled and squeezed dry) and ground
  • ¼ cup Jaggery
  • ½ tsp Cardamom powder
  • ½ cup Assorted nuts
  • ½ cup Grated coconut

Recipe Instructions

  • For the Ukad
  • Mix rice flour well with salt and 2 cups of hot water.
  • Add ghee to make it soft.
  • Cover it for 10mins.
  • For the Stuffing
  • Mix jaggery and ground Saffola Soya Chunks in a pan and cook it for 8-10mins.
  • Add grated coconut, cardamom powder and nuts. Keep it aside.
  • For the Modak
  • Take some ghee/oil in hand and knead ukad into soft dough.
  • Split dough into equal-sized balls.
  • Pat dough balls into small bowl-size shape. Stuff filling and make pleats around stuffing.
  • Arrange all pleats at the centre of stuffing and seal edges.
  • Heat a glass of water in idli cooker and place a steamer
  • with the modaks on it and cover with a small thali or
  • plate. Put a wet towel on it.
  • Place modaks over towel, leaving enough space around each.
  • Steam for 10mins over medium heat.
  • Garnish with dollops of ghee and serve.
Buy Soya Chunk

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