Ammini Kozhakattai (Modak)

Combine the salt and rice flour in a mixing bowl. Add the hot milk to the boiling water. keep the hand blender running on low, & slowly drizzle the water into the flour and knead it until it comes together (you may not need all the liquid)

Once the flour can easily be scooped up into a large single ball, cover with a wet towel and allow the dough to cool. This helps to hydrate the rice flour thoroughly.

Fill the dough into a pastry bag fitted with a star nozzle. when squeezed, this gives rise to tiny pea sized portions that resemble real modaks.

Steam these dumplings for about 10-12 minutes. Remove the plate and allow the dumplings to cool slightly after which they can be easily picked off the cool metal plate.

Another alternative would be to pipe them onto banana leaves . I find that greasing the surface prevents the piped out dumpling from adhering to the surface, so no oil / grease required at all.

Transfer the steamed morsels into a large bowl

Heat the oil ina skillet, add the mustard, once it sputters, add the curry leaves, asafetida, salt, chili powder. Pour this mix over the steamed modaks and fold in

Finish by sprinkling the coconut over the modaks, and drizzle with lime juice.