↑

Sharmis Passions

Cooking and Clicking with Passion

You are here: Home / Kozhukattai Recipes / Modakam recipe, Modak recipe, Thengai poorna kozhukattai recipe

Modakam recipe, Modak recipe, Thengai poorna kozhukattai recipe

by 42 Comments

Mothagam

Modakam recipe –Modak recipe – Thengai poorna kozhukattai recipe with step by step photos.This modakam with coconut stuffing is one my favs and I grew up eating this often for teatime snack. Yes I remember having this kozhukattai hot hot when I returned back from school.Now lets get on to learn how to make easy modakam kozhukattai.

Now coming to Vinayagar Chathurthi which falls on 11th Sept this year…since all things are almost packed even my props……I somehow managed to do a quick post for this festival so here is mine in advance 🙂

Check out my ulundu kozhukattai(savory version) and modak(with chana dal filling).

Mothagam

Guess you can understand the work & tight schedule for the next few weeks in arranging up things at our new home. Am not sure when I will be accessing net after this. It all depends on the time delay for the net connection to be given….hopefully sooner. Till then dont forget my litte space, Keep visiting 🙂 I’ll be back soon! Check out my mothagam with chana dal filling post. I have used mould there but you can shape them with your hands too.

I remember my MIL and SIL both are great devotess of Lord Ganesh. And my SIL is so so attached to him that we used to call and wish her “Happy Bday” on that day 🙂

Modakam recipe full video

[Updated pictures 2013]

Mothagam Recipe

Modak Recipe Recipe – Ingredients

Preparation Time : 20 mins | Cooking Time : 45 mins | Makes : around 20
Recipe Category: Snack | Recipe Cuisine: South Indian

 

Mothagam Recipe: Inner Stuffing Ingredients:

Coconut – 1/2 cup
Jaggery – 1/2 cup
Cardamom powder – a pinch
Ghee – 1 tsp

Mothagam Recipe: Outer Dough Ingredients:

Rice flour / Idiyappam flour – 1/2 cup
Salt – to taste
Water – as required to form a dough
Oil – to grease hands

  1. Add jaggery and water.Hdeat it up until it is slightly thick (no string consistency needs to be checked) .Set aside.How to make mothagam - Step1
  2. Dry roast coconut in a tawa till its dry, don’t change its color.Strain jaggery syrup  and add .Mix well.How to make mothagam - Step2
  3. Cook until the mixture becomes sticky and thick.Add cardamom powder mix well and switch off.Let it become warm then make small balls and keep aside.How to make mothagam - Step3
  4. Let’s lets prepare the outer dough.Measure and take rice flour in a mixing bowl,add salt.How to make green gram modak recipe - Step11
  5. Mix it once.Boil water until it bubbles up,switch off then add it to rice flour.Add little by little, do not add it fully at a stretch.How to make Kesari Modak Recipe - Step12
  6. Mix with a laddle,it will start to come together.Once it is warm enough to handle with hand bring everything together to form a smooth dough without any cracks.Keep covered with a wet cloth until use.Grease your hands with oil then handle the dough for making kozhukattai.How to make Kesari Modak Recipe - Step13
  7. Stuffing is ready.Now start making the cups.Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible like a small cup.How to make mothagam - Step4
  8. Keep the stuffing inside.Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Repeat to finish the dough.Grease the steamer plate with oil.How to make mothagam- Step5
  9. Arrange the modaks in a steaming plate and steam it for 10mins.After 10-12 mins check if the kozhukottais are done, the outer layer will be a bit shiny.Do not crowd while steaming, steam cook in bacthes.Now carefully transfer them in a bowl and ur kozhukattais are ready!How to make mothagam - Step6

Serve it hot / warm!
Poorna Kozhukattai Recipe
The pooranam should be juicy not too dry switch off accordingly.
Poorna Kozhukattai Recipe

My Notes:

  • Make thin outer layers so that the mothagams are soft and gets cooked easily.
  • If you add more water to jaggery syrup then while making stuffing it will be watery and will take time to get thick,
  • The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattais.

Poorna Kozhukattai Recipe

Related posts:

Celebration Chocolate Cake for New year 2011!
Nankhatai Recipe / Nan Khatai Cookies Recipe
Mango Raita Recipe / Aam Ka Raita Recipe
Carrot Chutney Recipe(without coconut) | Sidedish for Idli Dosa

Reader Interactions

Comments

  34. RAKS KITCHEN says

    Modhagams looks so cute,sure it would have tasted great too!! I will be waiting for your next post,come back soon with bang!! 🙂 Lovely clicks,first one is very very nice! Loved all though!

    Reply

  50. Prerna@IndianSimmer says

    I totally know how it feels to leave your known territory. I've moved almost 6 times in the past 4 years and it is CRAZY! Hope the moving goes well and you like the place.
    Is that what you typically make for ganesh chaturthi in south? I've never tasted it but it sounds delicious! Will be giving it a try. Thanks for sharing!

    Reply

  70. Srimathi says

    Thanks for reading my blog posts often. I am so happy for you that you are shifting to my home town. I am sure you will have a wonderful time with the perfect weather and water. I hope you settle in well and enjoy your stay in cbe.

    Reply

  72. DEESHA says

    the modaks look lovely .. hope you had a great festival .. Moving to another city always comes woth mixed emotions .. Have a smooth shifting .. good luck

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.