Uses Of JMM’s Modak (Rice) Flour: 6 Delicious Recipes To Try At Home

– Tandalachi Ukad
– Amboli
– Rice Shirvale With Coconut Milk
– Crispy Rice Vada
– Butter Chakli

Modak Flour/Rice Flour, also known as rice powder, is flour made from finely milled rice. We express love through the healthy form of Modak to our lord & to our loved ones. Our Modak flour is the King of the Ganesh Chaturthi season; it is a blend of premium & elite quality Basmati rice. Rice flour is rich in nutrients.

In India, Modak/Rice flour is inexpensive and readily available across the country. Also, Modak flour can be used in multiple ways to create delicious, mouth-watering & healthy dishes in the comfort of our homes. From tasty treats like Ukdiche Modak to tempting Crispy Rice Vada and other delicacies. Modak/Rice Flour is much like Wheat Flour, as it tastes good and is simple to use.

How To Use Modak/Rice Flour?
In India, Modak/Rice Flour is extensively used in almost every household to prepare various delicacies.
Here are our six best Modak/Rice Flour recipes for you to try at home:

– Tandalachi Ukad

Tandalachi Ukad is a simplistic yet incredibly delicious and soul-satisfying dish. This 20-minute Indian breakfast/brunch porridge recipe is nutritious, robust, and simple to prepare.
This classic Marathi meal is made in kitchens throughout Maharashtra, including Mumbai. It is made by combining rice flour with sour buttermilk, then seasoning it with oil and basic Indian spices.


  • 1 1/2 cup Water
  • 1/4 cup Yogurt
  • 1 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin seeds
  • pinch of Hing
  • 1 tsp grated Ginger
  • 1 tsp finely chopped Green Chilli
  • 1/4 tsp Turmeric powder
  • 4 to 5 Curry Leaves
  • 1/2 cup Modak/Rice Flour
  • 1/2 tsp Sugar
  • Coriander leaves for garnish


  • Whisk the rice flour, buttermilk, and salt in a bowl.
  • Heat oil in a pan and add mustard seeds; let it pop for a few seconds. Add cumin seeds.
  • Add turmeric, asafoetida, and curry leaves.
  • Next, add the chilis and stir well. Let them sizzle for a couple of minutes on low heat.
  • Add water and let it come to a boil.
  • Now add the rice flour buttermilk mixture and stir continuously with a spatula. The mixture starts to thicken quickly.
  • Continue stirring the mix till it becomes thick (approximately 5 minutes on medium heat)
  • Lower the heat. Cover the skillet and let it cook for an additional 3 minutes.
  • Turn off the heat. Remove the lid. Delicious Ukad is ready!
  • Drizzle a spoonful of oil or ghee on top. Sprinkle some red pepper powder on top. Serve hot.


– Amboli

Amboli is a typical Maharashtrian Malvani preparation made with rice batter, soaked and grounded, then left to ferment overnight. Amboli is best enjoyed with Kala Vatanyachi Sambar, Malvani Chicken curries, mutton curries or when time is of essence (read morning rush hours); it goes well with some thick Coconut Chutney.


  • 1 cup Modak/Rice Flour
  • Approx 1 cup water
  • 1/4th tsp jeera powder (optional)
  • homemade ghee or oil


  • Add rice flour in a mixing bowl and add little water to it till you achieve a thin, pouring consistency. Mix using a whisk to ensure no lumps remain in the batter.
  • Heat a non-stick Tawa and then grease it with little ghee or oil when it’s hot. (The tawa must be heated appropriately to get the spongy texture of amboli.)
  • Pour the batter on the tava in a circular shape. (You can use a spoon or a small bowl for pouring.) Cover and cook for a couple of minutes and then take off the cover.
  • Flip over the amboli when the edges start to curl up, and the amboli looks cooked from one side.
  • Cook the other side for a couple of minutes and then transfer the cooked amboli onto a plate.
  • Repeat the same process for the rest of the batter.


– Rice Shirvale With Coconut Milk

Shirwale is again a very authentic dish from the Konkan region. It is rice noodles soaked in jaggery Flavored coconut milk. We usually make rice noodles at home using fine rice flour.

Ingredients For Shirvale:

  • A Sev Maker Machine
  • 4 cup Modak/Rice Flour
  • Salt as per Taste
  • Water
  • Ingredients for Coconut Milk:
  • Grated fresh coconut 2 cups
  • 1 cup jaggery
  • as per taste
  • Cardamom Powder


Instruction For Rice Shirvale:

  • Mix rice flour, salt, and little warm water and knead to a dough.
  • On the other side, keep water on high flame to make it hot.
  • Once the water starts to boil, make balls of the above dough and add to the boiled water.
  • Let it boil for another 10-15 minutes.
  • Once it is cooked, it will come up in boiled water.
  • Now use your sev maker machine with a disk that has tiny small holes.
  • Now fill the container with prepared dough and close it tightly.
  • As you twist the handle, Shirvale will come out from the bottom holes.
  • Slowly move the machine in a circular motion.
  • Shirvales are ready to serve.

Instructions For Coconut Milk:

  • Take grated fresh coconut, add little water and juice to the juice machine, or use a mixture grander and sieve it.
  • Now add jaggery and salt for taste mix it well.
  • Add cardamom powder and serve with Shirvale.


– Crispy Rice Vada

Crispy Rice Vada is a more straightforward dish for those who prefer having South Indian food. It is delicious to eat, and its softer stuffing is incredibly mouth-watering.


  • Rice flour – 1 cup
  • Curd – 1 cup
  • Green chilli (finely chopped) – 2 to 3
  • Ginger baton (grated) – 1 inch
  • Salt – ¾ tsp
  • Coriander leaves (finely chopped)
  • Oil for frying


  • Take a cup of curd in a bowl and add a cup of water to it. After adding water to it, add a cup of rice flour to it on low flame. Add it slowly and stir it. Stir and dissolve it well until there are no lumps in it.
  • Add ¾ teaspoon of salt to the batter along with an inch of ginger baton after grating it. Mix all the ingredients well and start cooking the batter. Cook until it reaches the consistency of the dough and stirs it continuously too.
  • Add some chopped green coriander after cooking it and mix well. Four to five minutes will be consumed to cook it. Also, preheat oil in a pan for frying the Vadas. Cool it for a while and afterward make its Vadas.
  • Apply some oil on your palms, lift a dough lump and roll it. Flatten it softly and make a hole in its centre using your fingers. Assemble all the Vadas likewise. More than heated oil is required to fry the Vadas.
  • Add a Vada for frying to it on medium to high flame. Let the Vada fry for 2 to 3 minutes until it starts floating. After 3 minutes, flip Vada and fry from both sides until it becomes golden brown for 8 to 9 minutes.
  • Drain out the fried vadas and fry the rest of Vada likewise. Rice Vada will be ready to be served; serve it hot along with green coriander dip or any desired dip.

– Butter Chakli/Murukku

Chakli is a trendy Indian savory snack that is primarily spiral or sometimes long like sticks. Chakli is also known by other names like Chakri in Gujarati or Murukku in the South Indian household. It gets a unique, fun texture and shape using a hand-held chakli maker or a murukku maker. These crunchy treats are made in more than one way.


  • 2 cups rice flour
  • Two tablespoons melted butter see notes
  • Two teaspoon black sesame seeds
  • 1/2 teaspoon black pepper powder
  • ¼ teaspoon dry mango powder/amchoor (optional)
  • Enough water to make a soft dough
  • Salt to taste
  • oil for deep frying


  • Enough water to make a soft dough
  • In a bowl, add rice flour, black pepper, sesame seeds, and salt, and give a quick mix with your hand or spoon.
  • Now drizzle the melted butter.
  • Rub the rice flour in between your fingers so that the flour is coated well.
  • Add in water slowly to form a soft dough.
  • Let it sit for 10 minutes.
  • Heat enough oil in a frying pan for deep frying. (MEDIUM HEAT)
  • Grease the chakli maker from inside. Grease the Chakli attachment “star” disc too.
  • Now form a log out of the dough as thick as the chakli maker and place it inside it.
  • Attach the handle and secure it tightly.
  • You will need parchment paper or a tray ready for placing the chakli spirals.
  • Now roll the handle of the maker in a circular motion and extrude the dough, making spirals.
  • The size of the chakli depends on you. Just make sure that the spirals are not spaced out but an intact coil. Once you are happy with the size of a chakli, then stop rolling the handle and secure the end with your fingertip. Similarly, make as many spirals as needed.
  • Once the oil is heated, check by dropping a tiny dough piece. If it floats to the top immediately, the oil is too hot, and the chaklis won’t be crispy. The dough should float up gradually.
  • Now Keep making a few spirals on the tray/parchment and keep on frying.
  • Do not put more than six small chaklis at a time for frying.
  • Fry the chaklis until golden brown, flipping midway.
  • Place them on absorbent paper to get rid of excess oil.
  • Let them cool down before eating.