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Modakachi Amti

 Published 2020-Sep-01   Updated 2020-Sep-01

- Submitted by Trupti

(Modak Bhaji, Spicy Maharashtrian Dumpling Curry)

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Modhakachi Amti is a curry made with modaks. Its a speciality of Vidharbha distrcit of Maharashtra. Vidarbh people are spice lovers as well as Bappa (Lord Ganesha) lovers, so they must had invented this recipe.

Vidarbh cooking is incomplete without besan (gram flour), dry coconut and khuskhus. Our Indian cooking is always healthy and I guess it is made perfect to the  weather conditions of each place.

Recipe for Modakachi Amti

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 3-4


For Modak Covering

  • Besan (Gram Flour) - 1 vati (cup)
  • Kanik (wheat flour) - 1/2 Vati (cup)
  • Turmeric (Haldi) powder - less than 1/4 tsp
  • Asafoetida (Hing) - 2/3 pinch
  • Salt - to taste
  • Oil - to grease
  • Water - for binding

For Modak stuffing

  • Dry coconut - 1/2 vati (cup)
  • Poppy Seeds (Khas Khas) - 2/3 tbsp
  • Fresh Coriander Leaves (kothimbir) -  Handful (finely chopped)
  • Red chili powder- 2 tsp
  • Goda Masala - 2 tsp
  • Asafoetida (Hing) - 2/3 pinch
  • Charoli (Chironji) - 1 tsp
  • Manuka (Black Raisins)- 2 tsp
  • Salt and sugar - to taste

For Rassa

  • Dry coconut - 1/2 vati (Grated)
  • Onion - 2 or 3
  • Garlic pod - 8 or 9
  • Ginger - 1 inch
  • Green chili - 1/2
  • Fresh Coriander Leaves (Kothimbir) - 1/2 vati (cup)
  • Red chili powder - 3 tsp
  • Coriander Powder (Dhaniya) - 1 tsp
  • Cumin Powder (Jeera) - 1 tsp
  • Garam Masala - 2 tsp
  • Oil - 4-5 tsp
  • Asafoetida (Hing) - 3/4 pinch
  • Salt - to taste
  • Amsul (Kokum) - 3 or 4 pieces (optional)
  • Hot water- 1 to1.5 litre or as per consistancy needed


  1. In a bowl mix besan (gram flour), kanik (wheat flour), hing (asafoetida), salt, haldi (turmeric) powder and make a dough with help of water. Add water slowly and knead the dough. The dough should not be very soft, it should be slightly hard. Allow it to rest for 10 minutes
  2. In a kadai (preferably Iron) dry roast khaskhas (poppy seeds) for 1-2 minutes. Once it splutters add scrapped coconut and dry roast it. Just be careful Khaskhas and coconut should not burn.
  3. Add charoli, manuka (raisins), red chili powder, haldi (turmeric) powder, goda masala, hing (asafoetida), salt & sugar. Saute for 1-2 minutes. Switch off the gas stove, add finely chopped fresh kothimbir (coriander leaves) and stir again. Allow it to cool completely.
  4. Make small balls of dough prepared and roll out to a small puri. Add some stuffing and shape them to form a modak. Seal them and keep aside.
  5. Chop the onions length wise. In a kadai add add little oil, add onions, dry scrapped coconut, ginger, garlic and roast till nice golden brown colour. Allow it to cook completely. This is the Vatan.
  6. In a mixie jar add fresh kothimbir (coriander leaves) and cooled vatan. Make a fine paste, avoid using water as much as possible.
  7. Heat a big size kadai, add 3-4 tsp oil. Once oil starts heating add red chili powder, garam masala and vatan paste. Start stirring, add dhane jeera (coriander powder, cumin powder),  salt, asafoetida (hing) and keep stiring till oil separates. It will hardly take 1-2 minutes.
  8. Now add hot water, stir and let first boil come. Once the boil comes, add the prepared modak to it. Add amsul (kokum) to the curry only if you can’t take this much spice.
  9. Cover with a lid and allow it to cook for 10-12 minutes on low-medium flame. Once the modaks are cooked, they become fluffy.
  10. Always to get tarri, add red chili powder first and Hot water instead of normal water to the curry. This gives out nice red tavang to the gravy. Garnish with finely chopped kothimbir (coriander leaves).

Serving Modakachi Amti

  • Serve this modakachi amti with rice/ bhakari/ poli. It tastes awesome.

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 Published by on and last updated on 2020-09-01.