Fried Poha modak or chuda manda itself quite delicious.The inside is tender while the outside is robustly flavourful. Bengal gram with the sweetness of jaggery,spicy peppercorns and flavourful cardamoms are perfectly combined and mold into a round manda or modak.

Poha /chuda or known as flatten rice is originated from Indian subcontinental. Poha it self very light, consumed in breakfast and one of the best fasting food.

For me chuda is precious and served in most Hindu festival deities from an ancient time. Chuda manda is one of our family’s staple food or i can say its prepared in most casual occasions of our family too.

Poha which well-known as chuda  in most Odia households.Whether its dahi chuda,Bhaja chuda,chuda kadali,chuda ghasa are the super fast food in odisha available throughout the year. Many Indian homes enjoy traditional dishes prepared with poha like poha upma,sweets from poha too. Poha is quite versatile. It can be used as breakfast main ingredient in the dish  for many Indian subcontinent.

When festival comes we all stick preparing sweet dishes from rice,mawa,dry fruits…etc. But i have seen people have less interest to making sweets from poha. This recipe you can make in the time of Ganesha chaturthy though modak is the one of the favorite recipe of lord Ganesha.You can be enjoyed it preparing any other festivals as Monda pitha.

Today i am sharing one of the unique and most popular dish of my family is chuda manda/fried poha modak.

For saving time,its good idea to prepare the stuffing first.Soak chana dal and boil them .Here we need overcooked chana dal,so its better to cook in pressure cooker rather than normal pot.

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@DELIGHTSUM

When they boiled enough ,discard the boiled water or keep the water for other cooking purpose.In a pan add the boiled dal and cook until mussy.

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@DELIGHTSUM

Adding jaggery,pepper corn and cardamom bring the chana dal to level up in flavour and rich in taste.So once they combined well,allow the stuffing to cool in a bowl.

Choose the best quality of poha and clean them first.Then blend it to a fine powder .You can take 2 cups of flatten rice which will become one cup of powder after blending .

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@DELIGHTSUM

Add rice powder and sugar powder into the chuda .For rice powder you can either make in your home or can be used market made.

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@DELIGHTSUM

Boil water in a pan along with ghee.If you planning to replace ghee with oil,then i would say never do that. Chuda and ghee the best combination for any sweet dish out of poha. Poha always consume more water,so always use right proportion of  water in the preparation of poha dough.

Keep stirring the dough over medium flame and combine well .

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@DELIGHTSUM

Don’t knead the dough when its hot.Its better to cover the dough and wait for it to cool.Use little water and knead the dough to make a smooth dough.

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@DELIGHTSUM

The dough of chuda will start breaking if you not knead it thoroughly.So better always use little water to knead to form a soft dough.Divide them into small or medium balls.

For making manda pitha i have choose medium balls and knead it again with little water.Make a thick bowl out of the dough shown in picture.

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Stuff some prepared mixture and sealed it using our hand.Shape it into a ball.

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@DELIGHTSUM

If you planning for modak then the difference is only the shape.Though i have small mould of modak,i choose the small ball and with very little stuffing inside. Seal the ball and roll it ito a ball using your hand.Put it on mould and press it to form a modak.

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@DELIGHTSUM

Repeat the same process for rest of the dough .

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@DELIGHTSUM
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@DELIGHTSUM

Frying them in enough oil until crisp and golden brown.You can either fry them golden brown or dark yellow in colour.

POHA MODAK |FRIED POHA MODAK|STUFFED MODAK
fried stuffed poha Modak@DELIGHTSUM

 

Chuda Modak|Fried Stuffed poha Modak

yield : 7 manda and 7 modak

prep time: 10 mins

cook time :5 mins

total time : 15 mins


things we need to prepare

  • 1 cup chuda/poha powder(2 cups poha)
  • 1/2 cup rice flour
  • 1 tbsp sugar powder
  • 2 cups water
  • 1 tsp ghee/clarified butter
  • oil -for deep frying

Preparation stuffing

  • 1 cup Bengal gram pulse/chana dal
  • 2 tbsp jaggery -as you desire
  • 1/2 tsp crushed pepper corns
  • 1/2 tsp cardamom powder-crushed illachi
  • 1 tsp ghee/clarified butter

Instruction

preparation dough 

Soak chana dal in enough water for 2 o 3 hours.Then discard the water and steam it in pressure cooker with one cup of water over medium flame. After 5 to 6 whistles,off the gas and allow pressure cooker to cool.

In a bowl mix both sugar,chuda powder and rice flour together.

Heat 2 cups of water in a pan,when in turns to boil slowly add ghee and the mixed powder into the pan and keep stirring over medium flame to avoid lumps.It will form a dough like consistency. Off the gas.Cover and allow it to cool.

preparation stuffing

Meanwhile in a pan pour the boiled chana(if there is excess water then discard it),cook on medium flame and stir it to mash completely.

Add jaggery,cardamom powder,crushed peppers and mix evenly with the chana dal.

Cook 2 to 3 minutes more until aromatic and the chana dal  mixed with other spices smoothly.Off the flame and allow the stuffing to cool.

preparing modak/manda

Now sprinkle little water on the chuda dough and knead it into a soft dough using your two hands.

Make small or medium balls out of the dough.

Take one ball and make a bowl like shape using your finger. Place some stuffing and seal it carefully.Round it again in your hand.Your manda is ready to fry now.

If you want to prepare modak,instead of round shape you can place the dough in a modak mould and press it carefully.I have a small mould ,so i used small balls instead of medium.

Now repeat the same process for rest of the dough balls.

frying modak or manda

In a pan heat enough oil and fry all the manda or modak until crisp and golden yellow.

Its ready to serve now.Its very quick and easy  to serve  fried stuffed poha modak or chuda manda in any festive times or casual occasions at home.

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