Origin of Modaka or Kadubu
According to culinary historian Darra Goldstein, Modaka is an ancient sweet that dates back to around 200 BCE1. Early mention of Modakas are found in Ayurveda, Ramayana, Mahabharata where it is described as dumpling confectionery with sweet stuffing2. Sangam literature similarly mentions Modakas as rice dumpling filled with sweet stuffing and were also sold by street vendors in ancient city of Madurai34. The medieval Manasollasa culinary text mentions Modaka as prepared with rice flour, sweet stuffings with some aromatic spices such as cardamom and camphor were called Varsopalagolakas because they looked like hailstones.
In a Hindu context, the word ‘Modaka’ is explained as being derived from the words “Moda” and “Pramoda”, meaning joy, happiness, delight, being gifts that Ganesha bestows on his devotees6. The shape of Modaka is also said to represent a bag of money, symbolizing wealth and prosperity. In a Tantric context, its shape is seen to symbolize an upward pointing triangle, which in Tantric art represents Shiva, i.e. spiritual reality, in contrast to the downward pointing triangle, which represents Shakti, material reality.
Types of Modaka or Kadubu
There are numerous types of Modaka or Kadubu made in different regions of India. Some Modakas are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These Modakas that are made without a stuffing are quite easy and can be made quickly for breakfast. Here are some examples of different types of Modaka or Kadubu:
- Kotte Kadubu: This is a type of Modaka that is made in Karnataka, especially in Udupi and Mangalore regions. It is made by steaming the rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves (kewra) or banana leaves. The leaves impart a fragrant aroma to the Modakas.
- Kara Kadubu: This is another type of Modaka that is made in Karnataka. It is made by deep frying the wheat flour dough stuffed with coconut and jaggery mixture. It is crispy on the outside and soft on the inside.
- Sihi Kadubu: This is a type of Modaka that is made in Karnataka using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in semicircle shape and served with ghee.
- Mushti Kadubu: This is a type of Modaka that is made in Karnataka using rice semolina (idli rava) dough mixed with coconut, cumin seeds, green chillies and other spices. It is shaped into balls using fist (mushti) and steamed.
- Ukadiche Modak: This is a type of Modaka that is made in Maharashtra using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in conical shape and served with ghee.
- Fried Modak: This is a type of Modaka that is made in Maharashtra using wheat flour dough stuffed with coconut and jaggery mixture. It is deep fried in oil until golden brown12.
- Kangidan: This is a type of Modaka that is made in Japan by Buddhist monks. It is similar to Ukadiche Modak but has curds, honey and red bean paste as the filling. It is deep fried after being wrapped in kneaded dough made from parched flour and shaped like a bun.
Modaka or Kadubu for Ganesha Festival
Modaka or Kadubu is one of the most important offerings made to Lord Ganesha during Ganesha Chaturthi festival. This festival celebrates the birthday of Lord Ganesha and falls on the fourth day of the waxing moon in the month of Bhadrapada (August-September). On this day, devotees install clay idols of Lord Ganesha in their homes or public places and worship him with prayers, songs, and various delicacies. Modaka or Kadubu is considered to be his favourite food and is offered to him as a sign of love and devotion. It is believed that offering Modaka or Kadubu to Lord Ganesha brings happiness, success, and prosperity to the devotees. The puja usually concludes with an offering of 21 or 101 Modakas or Kadubus to Ganesha
How to prepare Kadubu
Here is a simple recipe to prepare Kadubu using rice flour and coconut-jaggery filling. You will need the following ingredients:
- 1 cup rice flour
- 1.5 cups water
- 1/4 tsp salt
- 1/2 tsp ghee
- 1 cup grated coconut
- 1/2 cup powdered jaggery
- 2 cardamoms (crushed)
- Oil for frying (optional)
The procedure is as follows:
- To make the filling, heat a pan and add the coconut, jaggery, and cardamom. Cook on medium-low flame, stirring occasionally, until the mixture becomes thick and sticky. Turn off the heat and let it cool slightly.
- To make the dough, boil the water in a wide pan with salt and ghee. When it starts boiling, add the rice flour gradually, stirring continuously to avoid lumps. Cook for a few minutes until the dough leaves the sides of the pan. Turn off the heat and cover the pan with a lid. Let it rest for 10 minutes.
- Grease your hands with some oil or ghee and knead the dough well until smooth and soft. Divide the dough into equal portions depending on the size of Kadubu you want to make.
- Take one portion of dough and flatten it on your palm or on a greased plastic sheet. Place a spoonful of filling in the center and bring the edges together to seal it. Shape it into a ball or an oblong shape as per your preference. Repeat with the remaining dough and filling.
- To steam the Kadubu, place them in a steamer basket or an idli stand and steam for 15 to 20 minutes or until cooked. To fry the Kadubu, heat oil in a deep frying pan and fry them on medium-high flame until golden and crisp. Drain on paper towels.
Some of the famous centres in Bengaluru where ganesha festival kadabu modaks can be savoured are:
- Sangam Sweets: This is a popular sweet shop in Bengaluru that offers modaks of five kinds, such as Mava Modak, Coconut Modak, Chocolate Modak, Kaju Modak and Motichur Modak. You can order them online or visit their outlets across the city
- The Modak: This is a restaurant in Bellandur that specializes in modaks of various flavours, such as Khoya Modak, Khoya Kesar Modak, Chocolate Modak and Coconut Modak. You can order them online or opt for takeaway or delivery
- Suryawanshi: This is a restaurant in Indiranagar and Whitefield that serves authentic Maharashtrian cuisine, including Ukadiche Modak, which is a steamed rice flour dumpling stuffed with coconut and jaggery. You can contact them on Whatsapp to place your order
- Smoor: This is a chocolate boutique that offers a box of modaks in exquisite flavours, such as milk chocolate almond, coconut caramel and lemon white chocolate. You can order them online or visit their outlets across the city
- Shivalli: This is one of the oldest breakfast stops on the Bangalore-Mysore highway that serves traditional Karnataka cuisine, including Kotte Kadubu, which is a steamed rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves or banana leaves. You can visit their outlet near Ramanagara
- Kamat Lokaruchi Veg Restaurant: This is another popular stop on the Bangalore-Mysore highway that serves rustic and rural food in a traditional setting, including Kotte Kadubu and Neer Dose with Joni Bella, which is liquid jaggery. You can visit their outlet near Janapada Loka
- Jai Bhuvaneshwari Miltry Hotel: This is a 45-year-old military hotel that serves naati-style meat dishes, as well as Kara Kadubu, which is a deep fried wheat flour dumpling stuffed with coconut and jaggery. You can visit their outlet near Majestic
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