Modhakalu

Ingredients:
For the outer cover(dough):

• 1 cup Rice flour(use freshly made)
• 1 handful Maida
• 2 cups Water
• a pinch of Salt
• 1 tsp Oil

For coconut filling:

• 1 cup grated Coconut
• 1 cup grated Jaggery
• 1/2 tsp Elaichi powder

For sesame filling:

• 1/2 cup white Sesame seeds
• 1/2 cup grated Jaggery

For groundnut filling:

• 1/2 cup roasted and skinned Groundnuts
• 1/2 cup grated jaggery

Method: 
Making coconut stuffing:

1. In a kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
2. Add cardamom powder to it and mix well and let the mixture cool completely and store it in air tight container.
3. You can make it on the previous day itself and store at room temperature which eases the process on the festival day.

Making sesame stuffing:

1. Dry roast sesame seeds overmedium flame for 3-4 mins until they smell nice.
2. Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
3. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making groundnut stuffing:

1. Grind roasted and skinned groundnuts to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
2. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making dough:

1. Boil 2 cups of water and add salt and oil to it and let it bubble properly.
2. Add rice flour and maida to it and do not mix it and reduce the flame for 10 mins.Let it cook over the steam either by covering the vessel only half the portion with a lid or cook without lid.
3. Now remove half glass of water from the sides and mix the flours into the remaining water vigorously until it is properly mixed.While making this process if you feel the dough is hard keep adding the water which is removed aside.The water quantity depends on the flour quality and hence it is always better to remove some water and add it if required.
4. Cover it with lid and let it come to the room temperature but still warm.
5. Now grease your hands well and knead the dough in small portion until you get a smooth and lump free dough,this helps in making smooth and crack free modhakalu.

Making modhakalu:

1. Grease your hands and divide the dough into small amla sized balls.
2. Cut a polythene sheet into two equal squares or rounds and wash and dry them and grease one of the sides.
3. Place them on one each side of a poori press and place a rice flour ball in the center and press in the poori presser.Do not make it very thin or very thick,it should be of the thickness as shown in the pic.You can even make like a cup with hands,but this process needs so much of practice or you can even use modak mold to shape it,but the method I mentioned is the most easiest and less time consuming process.
4. Now pick it up with the cover and keep a tbsp of your desired stuffings which are made and press it(press along with the cover)to make a semi circular shape.Remove the ready kudumu and place it in a greased plate which fits in the cooker/steamer.You can even twist the edges to give a design or you can leave it as it is.
5. Repeat the process and make all the modhakalu with all the different three stuffings and place them in three different plates and steam them in cooker/steamer with out whistle for 8-10 mins.The outer cover would be bit shiny and light colored.Keep them covered.
6. Serve them hot/warm with some ghee over it.