{"product_id":"dodki-rice-flour-ukadiche-modak-native-heirloom-grain","title":"Rice Flour | For Bhakri \u0026 Modak | तांदूळ पीठ","description":"\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eNative Dodki Modak Rice (दोडकी तांदूळ) — The Starchy Heirloom Grain for Crack-Free Ukadiche Modak\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eMaking a proper \u003ci\u003eUkadiche Modak\u003c\/i\u003e starts with choosing the right paddy. Named after the native ridge gourd (\u003ci\u003egavran dodki\u003c\/i\u003e), \u003cb\u003eDodki Rice\u003c\/b\u003e is a traditional heirloom grain recognizable by its shape—small in length, with an enlarged, plump belly right in the middle.\u003c\/p\u003e\n\u003cp\u003eTo give you a realistic idea of how it behaves in the kitchen: this is not a fragrant rice. It carries no floral or perfumed scent, which is intentional—you want the taste of fresh coconut, cardamom, and pure ghee to stand out, not the grain itself. Instead, Dodki is valued purely for its high natural stickiness. In Southern India, this exact type of short, starch-heavy grain is known as idli rice because it binds batter so well. In Maharashtra, home cooks seek out Dodki specifically for making \u003ci\u003eukad\u003c\/i\u003e (steamed rice dough).\u003c\/p\u003e\n\u003cp\u003eBecause the grain is naturally sticky and holds moisture, the flour cooks into a smooth, pliable dough that rolls out easily without drying up, tearing, or developing ugly surface cracks. You can pinch realistic, paper-thin pleats (\u003ci\u003ekalyā\u003c\/i\u003e) that hold their form in the steamer and yield a tender, melt-in-the-mouth cover that does not turn rubbery once it cools.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKey Features:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eNaturally Sticky \u0026amp; High-Binding:\u003c\/b\u003e The starch profile gives the dough natural elasticity, making sure your modaks stay soft and crack-free even hours after steaming.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNeutral, Non-Fragrant Flavor:\u003c\/b\u003e Does not compete with or overpower the delicate sweet coconut and jaggery filling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDistinct Native Seed Shape:\u003c\/b\u003e Plump midsection like a native ridge gourd, producing a uniform flour that absorbs warm water evenly during the dough stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTear-Free Shaping:\u003c\/b\u003e The dough stretches under light pressure, letting you make sharp, delicate folds without sticking to your fingers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e100% Native Grain:\u003c\/b\u003e Cleaned and milled without artificial talc, liquid paraffin, or chemical whiteners.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eBest For:\u003c\/b\u003e Steamed \u003ci\u003eUkadiche Modak\u003c\/i\u003e dough, soft idlis, steamed rice dumplings, and traditional coastal \u003ci\u003eghavane, Bhakris\u003c\/i\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIngredients \u0026amp; Shelf Life\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e100% Dodki Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life - 3 Months\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eSecret Recipe for Ukadiche Modak\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1: Boil with Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a heavy-bottomed pan, add 1 cup of water, 2 tablespoons of milk, a pinch of salt, and 1 teaspoon of A2 Bilona ghee. Bring it to a rapid, rolling boil over medium-high heat. Do not let it boil too long so the water doesn’t evaporate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2: The Rapid Mix (Pithi Ghalne)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLower the heat completely. Pour all 1.5 cups of sifted Dodki rice flour directly into the center of the boiling water. Immediately stir vigorously with a wooden spoon or rolling pin for 30 to 40 seconds. It will look crumbly and rough, which is completely normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3: The Steam Trap (Ukad)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn off the gas immediately. Cover the pan with a tight-fitting, heavy lid so no steam escapes. Let it rest untouched for 7 to 8 minutes. The trapped hot steam softens and cooks the flour from the inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 4: Hot-Kneading (Maldane)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTransfer the hot dough to a large plate (parat). While it is still hot, take a flat-bottomed steel bowl (vati), dip the bottom lightly into water, and firmly press and mash the dough in circular motions for 3 to 4 minutes to break all dry lumps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 5: The Final Hand Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrease your palms with 1\/2 teaspoon of ghee and a splash of water. Knead the dough firmly with your hands for 4 to 5 minutes until it becomes smooth, soft, and glossy like butter. Test it by flattening a small ball between your fingers; if the edges have zero cracks, your dough is ready. Always keep it covered with a damp cloth while shaping the modaks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAlways Keep Covered:\u003c\/b\u003e Keep the finished dough wrapped in a clean, damp cotton cloth at all times. A 1:1.5 dough holds shape and sharp petals (\u003ci\u003ekalya\u003c\/i\u003e) better than looser doughs, but dries faster if left exposed to air.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eShaping Technique:\u003c\/b\u003e Keep a small bowl of cool water with a few drops of milk beside you. Wet only your fingertips when pinching out the cup (\u003ci\u003epari\u003c\/i\u003e)—never use dry flour for dusting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSteaming Time:\u003c\/b\u003e Once filled with your black jaggery and coconut mixture, steam over high heat on a banana leaf or turmeric leaf lined steamer plate for \u003cb\u003e10 to 12 minutes\u003c\/b\u003e, then finish with a warm drizzle of A2 Bilona ghee and a few soaked strands of Kashmiri Mongra saffron.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cstrong\u003eWay to Relish\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch4\u003e1. Milling the Rice (\u003ci\u003ePith\u003c\/i\u003e)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRinse \u0026amp; Dry:\u003c\/b\u003e Gently rinse the raw Dodki rice in clean water, drain completely, and spread it out on a clean cotton cloth indoors in the shade until fully dry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFine Mill:\u003c\/b\u003e Grind the dried rice in a stone flour mill (\u003ci\u003echakkī\u003c\/i\u003e) to a very fine, silk-like powder. Sieve it through a fine mesh cloth or fine flour sieve to ensure zero coarse grits remain.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. The Foolproof \u003ci\u003eUkad\u003c\/i\u003e (Steaming the Dough)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThe Realistic Golden Ratio:\u003c\/b\u003e Use \u003cb\u003e1.5 cups of water for every 1 cup of Dodki rice flour\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Boil:\u003c\/b\u003e In a heavy-bottom pan, bring the water to a rolling boil. Add \u003cb\u003ehalf a teaspoon of pure desi cow ghee\u003c\/b\u003e and a tiny pinch of salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Mix:\u003c\/b\u003e Lower the flame completely. Slowly add the Dodki rice flour while stirring continuously with a wooden spatula or the back of a rolling pin to avoid lumps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Steam (\u003ci\u003eDum\u003c\/i\u003e):\u003c\/b\u003e Cover the pan with a tight lid and let it cook on the lowest heat for 3 to 4 minutes. Turn off the heat, but leave the lid on for another 5 to 7 minutes to let the steam fully cook the starch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Kneading the Dough\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWork Warm:\u003c\/b\u003e Transfer the steamed dough while still hot\/warm to a broad plate (\u003ci\u003eparat\u003c\/i\u003e).\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Base Knead:\u003c\/b\u003e Dip the flat bottom of a small steel bowl (\u003ci\u003evati\u003c\/i\u003e) in a little warm water or ghee, and press out the hot lumps against the plate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHand Kneading:\u003c\/b\u003e Once tolerable to touch, grease your hands with a drop of ghee and knead vigorously for 5 to 8 minutes until the dough turns smooth, glossy, and pliable like soft clay.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKeep Covered:\u003c\/b\u003e Keep the dough covered with a damp cotton cloth at all times while shaping so it does not lose surface moisture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. Shaping \u0026amp; Steaming\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThin Pleats:\u003c\/b\u003e Pinch a lemon-sized ball of dough, flatten the edges thin while keeping the center slightly thicker, and make your pleats (\u003ci\u003ekalyā\u003c\/i\u003e). Because Dodki rice is naturally sticky and elastic, the folds will pinch cleanly without cracking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFill \u0026amp; Steam:\u003c\/b\u003e Add your freshly roasted coconut-jaggery mixture, seal the top point, and place the modaks in a steamer lined with a damp muslin cloth or turmeric\/banana leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFinal Steam:\u003c\/b\u003e Steam over high heat for 10 to 12 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTo Serve:\u003c\/b\u003e Let rest for 2 minutes after uncovering, drizzle generously with pure warm A2 Gir cow ghee, and serve fresh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cstrong\u003eStorage Info\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eStorage Container:\u003c\/b\u003e Store the raw grain or milled flour in a \u003cb\u003eclean, completely dry, airtight container\u003c\/b\u003e made of food-grade stainless steel, thick brass, or heavy glass. Avoid porous plastic containers that allow moisture or outside odors to seep in.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIdeal Environment:\u003c\/b\u003e Keep the container in a \u003cb\u003ecool, dry, and well-ventilated corner\u003c\/b\u003e of your kitchen or pantry, away from direct sunlight, stove steam, and ground dampness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTraditional Natural Preservation (No Chemicals):\u003c\/b\u003e Because this is an unpolished, chemical-free native grain, protect it naturally by adding a few clean, dried neem leaves, 2 to 3 dry whole red chillies, or a small piece of natural camphor wrapped in a clean cotton cloth inside the storage tin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHandling Rule:\u003c\/b\u003e Always scoop the rice or flour with a \u003cb\u003ecompletely dry spoon or measure\u003c\/b\u003e. Any trace of water or damp hands inside the container can cause fungal growth or mould in grains.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Theni Thaniyam","offers":[{"title":"1 Kg","offer_id":52016429170991,"sku":null,"price":209.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/8065\/4639\/files\/1_Flour24_7e66afad-63f2-459c-b5ba-3fac8765c853.png?v=1780999856","url":"https:\/\/pipagro.com\/products\/dodki-rice-flour-ukadiche-modak-native-heirloom-grain","provider":"PIP AGRO","version":"1.0","type":"link"}