Sohum Modak Rice Flour 500g

Twenty-one modaks on the plate, each pleat pinched shut at the kitchen table.

• What: Rice flour for ukadiche modak
• Pack: 500 g
• Brand: Sohum, Khed Shivapur, near Pune
• Made from: Rice flour

Rice flour, also called arisi maavu (Tamil) · ari podi / idiyappam podi (Malayalam) · akki hittu (Kannada) · biyyam pindi (Telugu) · chawal ka atta (Hindi) · tandalache peeth (Marathi) · chokha no lot (Gujarati) · chaulan da atta (Punjabi) · chaler guro (Bengali).

What it is

Sohum is made by Sohum Udyog in Khed Shivapur, near Pune, a company founded by the late Smt. Sushila Gargate. It is known for chakki-fresh atta and traditional Maharashtrian foods.

This is rice flour for ukadiche modak, the steamed Ganesh Chaturthi dumpling filled with coconut and jaggery. Cooked into a dough (ukad), it should be smooth and soft enough to pleat thin without cracking. Tamil homes can use it the same way for kozhukattai. Choosing between flours? Sohum for ukadiche modak; Anil kozhukattai flour for Tamil kozhukattai; Naga idiyappam flour for string hoppers.

Tip: Keep the dough under a damp cloth, and smear your fingers with a little ghee before shaping each modak.

Goes well with: Heera Desiccated Coconut, Sri Durga Jaggery Powder, GRB Pure Ghee

Rice flour.

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