To make the Ukad:
Mix the rice flour well with salt and 2 cups of lukewarm water. Add ghee to make it soft.
Cover and keep it for 10 mins.
To make the stuffing:
Mix the jaggery and nutrela soya granules and cook it for 8-10 mins. Add in the cardamom powder and nuts, then keep aside.
To arrange the modak:
Take the ukad, wet hands with some oil and knead the ukad in a soft dough. Split the dough in equal sized balls.
Now start to pat the ball into small bowl sized shapes, now stuff the filling and start to make plates around the stuffing. Gather all the plates at the center of the stuffing and try to seal the edges.
Heat up 1 inch of water in Idli cooker, put one small round pot, over that place a small thali or plate. Cover this with one wet towel.
Place the modaks over the towel, leaving enough space around each modak. Steam for 10 mins over medium heat.
Garnish with a dollop of ghee and serve.