Modak Amti – Recipe

Modak Amti – A traditional Maharashtrian Recipe from the Khandesh Region.

Modak Amti is not necessarily to be prepared around Ganpati festival but I love to make them due to the Modaks. This recipe tastes best the next day when the spices have been completely soaked into the Amti and Modaks.

One requires patience and focus for preparing this recipe since it uses quite a variety of spices and seeds.

This is typically a winter recipe, prepare it when you are yearning for something hot, spicy and comforting.

Modak Amti is best served on a bed of piping hot Basmati Rice or with Jowar / Bajra Bhakri.

The dish can be enjoyed even individually , just add a dollop of ghee, some lemon juice and break the modaks for a fulfilling meal in itself.

Steam or fry the spicy Modaks and serve with Ginger Tea for a quick evening snack.

Even though the recipe traditionally does not call for a sweet factor, I love to add some first cut of freshly grated coconut milk. It imparts a natural sweetness to the recipe which balances the spices and renders some wonderful flavors.

Detailed recipe below. Don’t forget to like, share, rate, subscribe.

Print Recipe

Modak Amti - Recipe

A traditional Maharashtrian Recipe from the Khandesh Region.

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 Cup Besan (Chickpea flour)
• 1 Cup Grated Dry Coconut
• 1 Cup Finely chopped onion
• 1/2 Cup Thick Coconut Milk Preferably first extract of freshly grated coconut
• 1/4 Cup Chopped Fresh Coriander
• 1/4 Cup Roasted Peanut Powder
• 1/4 Cup Roasted Sesame Powder
• 1/4 Cup Daala (Roasted Bengal Gram)
• 4 TBSp Chilly, Ginger, Garlic Paste
• 3 TBSp Dry Red Chilly Powder
• 1 TBsp Roasted Khuskhus (Poppy Seeds)
• 1 TBSp Goda Masala Also known as Kala Masala
• 1 TBSp Garam Masala
• 1 TBSp Coriander Powder
• 1 TBSp Cumin Powder (Jeera)
• 1 TBsp Ambemohor Rice
• 1 TBSp Bajri
• 1 Tsp Hing
• 1 Tsp Turmeric
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds (Jeera)
• 1 Tsp Carrom Seeds (Ova)
• 8-10 Kadhipatta (Curry Leaves)
• Water as required
• Salt as required
• Oil as required

Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 1 Cup Besan (Chickpea flour) 1 Cup Grated Dry Coconut 1 Cup Finely chopped onion 1/2 Cup Thick Coconut Milk Preferably first extract of freshly grated coconut 1/4 Cup Chopped Fresh Coriander 1/4 Cup Roasted Peanut Powder 1/4 Cup Roasted Sesame Powder 1/4 Cup Daala (Roasted Bengal Gram) 4 TBSp Chilly, Ginger, Garlic Paste 3 TBSp Dry Red Chilly Powder 1 TBsp Roasted Khuskhus (Poppy Seeds) 1 TBSp Goda Masala Also known as Kala Masala 1 TBSp Garam Masala 1 TBSp Coriander Powder 1 TBSp Cumin Powder (Jeera) 1 TBsp Ambemohor Rice 1 TBSp Bajri 1 Tsp Hing 1 Tsp Turmeric 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds (Jeera) 1 Tsp Carrom Seeds (Ova) 8-10 Kadhipatta (Curry Leaves) Water as required Salt as required Oil as required

Instructions

Modak Filling

1. Mix the half quantity of roasted dry coconut, ginger garlic paste, coriander, jeera powder, coriander powder, salt, roasted sesame and peanut powder. This is the filling for the modaks. Mix well

   

For Modak Making

1. While the mix is roasting, knead a hard ball using Besan flour, salt, turmeric, carrom seeds and chilly powder (1 tsp of the spices). Coat with some oil and keep aside for 10 min

   
2. Make a small thick puris (0.5 cm thick) and fill the mixture in center. Close the puri making petals to make a Modak as shown in the image. Make sure the Modaks are closed properly and no mixture comes out from anywhere. The pari should be thick and not think like Ukadiche Modak.

   

Amti

1. In a thick bottomed pan, dry roast the dry grated coconut, onion, bajri and rice , daala till they start changing color. Do not add any oil since dry coconut has some oil of its own. Once it is cooled down grind it in the mixer

   
2. Now in the same pan, add 3-4 TBSp oil, once oil heats, add mustard, jeera, hing, turmeric ,curry leaves and the ground mixture. Sautee for 5 min. Now add rest of the peanut powder, sesame powder, khuskhus, goda masala, garam masala, chilly powder (all of it for maximum heat) to it and sautee till it starts releasing oil

   
3. Now add water to the mixture and bring it to a boil. The Amti will start thickening due to the Bajra, Daala , Rice and powders in it. Add some more water to get a thin consistency. This is required since once the Modaks are put in Amti, it will again thicken due to the Besan. Now add some salt and bring the amti to a good boil.

   
4. Once the Amti starts boiling, reduce the flame to medium and start adding the Modaks one by one. Make sure they are not touched for atleast 5 min once you add them else they might break. Do not add Modaks before the Amti starts boiling.

   
5. Cook the Modaks in Amti for 10 - 15 min on a medium flame till they start becoming opaque in color, Adjust the salt content. Add the Coconut milk to render a tinge of sweetness to the Amti. Add rest of the Coriander and shut down the gas. Don't cook once coconut milk is added else it might split.

   
6. Serve warm on a bed of rice or with Bajri / Jowar Bhakri with a dollop of ghee and dash of lime added to the Amti. The best way to eat the Amti is to split the Modak into small pieces and mix it with the gravy before eating.

   

Recipe Notes

Before you start cooking make sure all the ingredients are ready for use as shown in the figure below.

For other category recipes, click on below:

Quick and Easy

Sweet Tooth

Munchies

Holiday, Events and Festivals