Soak Urad dal for 1 hr.

Drain and grind along with green chilies, salt, hing, curry leaves to a coarse mix.

Make flat discs and steam for 10 mins.

Then grate to a fine powder using a fork.

Heat a pan with oil. Add mustard seeds.

When mustard seeds splutters, add turmeric powder and urad mix.

When the filling is ready, make the outer layer with the rice dough.

Soak raw rice in water for 3 hours.

Grind this in a mixie into a very nice batter.

Let the batter be in the consistency of neer dosa batter.

In a pan add sesame oil, rice batter and pinch of salt.

Mix well using a ladle without any lumps.

When the water evaporates, the batter comes to a dough consistency.

Switch off the flame and keep the dough covered with a wet cloth.

Once it is warm you can start making the modakams.

Pinch out a small ball of rice dough, grease your palm with oil, flatten the dough to a small disc.

Place a spoonful of savory filling, close the disc as a half moon.

Press on the edges in a crisscross way, to make sure the filling doesn’t come out.

When you are done with all of them, steam them for 10 mins.

Allow it to cool and serve.