INGREDIENTS FOR THE MEL MAAVU (OUTER COVERING):
Rice flour - 2 cups(store bought rice flour/idiappam flour can be used)
Water - 2 cups
Salt - a generous pinch
Gingelly oil - 1 tablespoon
INGREDIENTS FOR THE POORNAM (SWEET FILLING):
Crushed Jaggery - 1 1/2 cups
Scraped OR grated coconut - 2 cups
Cardamom - 4 (to powder)
Ghee - 1 tsp.
Heat water in a heavy-bottomed kadai, add salt and oil. When it starts boiling, simmer the stove and add the rice flour slowly and stir it quickly without any lumps. When it leaves the sides of the kadai and becomes like a dough, take it off the stove and keep it covered for 10 minutes. When cool, knead well and keep aside.
Dissolve crushed jaggery in a ladle of water, strain it without any dust. Heat a pan and add the dissolved jaggery, coconut and cardamom powder. Saute for a while till it becomes thick enough to roll into balls. Add a spoon of ghee and mix well. When cool, make small balls out of it.
Grease your hand with gingelly oil. Take out small balls from the mel maavu and shape into cups using your hand. Place a poornam ball inside it and shape into modhaks (with a small projection in the top as shown in picture). Grease idli plates and arrange these modhaks in it. Steam cook for 8 minutes in medium heat. Allow a standing time of 5 minutes. Offer them to Pillaiyaar when done.
NOTE: Only one or two modhaks should be arranged in one depression of the idli plate. Perfect modaks will be glossy when done.