Mothagam Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
For the outer covering:
Rice Flour(Idiyappam flour) – 1 cup
Water – 1 and 1/4 cup(adjust as needed)
Oil – 1 tsp
Salt – to taste
For the pooranam:
Channa Dal – 3/4 cup
Coconut – 3 tbsp
Powdered Jaggery – 1 cup
Cardamom powder – a pinch
- Take jaggery in a sauce pan add water, mix well with a laddle for the jaggery to dissolve.
- Filter to remove impurities.Then pour it back to the pan and heat it up to thicken a bit.
- Pressure cook channa dal for 4 whistles and mash it with a laddle or masher.Then add this to jaggery syrup.
- Cook till it thickens.The more the water you add to jaggery it will take more time to get thicken, so be careful while adding water.
- At one stage the mixture will become thick leaving the sides of the pan.
- This is the right stage, add cardamom powder,mix well and switch off.When it is still warm, roll them into small balls.Keep aside.
- Add salt to rice flour,Mix it once.Boil water until it bubbles up,switch off then add it to rice flour.
- Mix with a laddle,once it starts to come together,Set aside for few mins until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks.
- Now the stuffing and the outer dough is ready.Take your mould, grease it with oil,grease your hands too.Now close the mould and take a dough shape it as a ball and stuff it from the bottom side.
- Nicely press it along the sides in the inner part,leaving a center hole for the stuffing.Now carefully insert the stuffing in the center hole,press it.Then seal it with little dough as shown.
- Then open carefully to take out the modaks. Grease the mould with oil when it starts sticking. Repeat the process till the entire dough finishes.
- If you don’t have mould you can shape modaks like this(for detailed steps check below).Then arrange all the modaks it in idli / idiyapam steamer and steam it for 8-10 mins. When the outer layer turns shiny then your modaks are done.
Method to make mothagam without mould:
- Always make the poornam ready first then make the outer dough so that the outer dough doesnt get dried up. Once the pooranams are ready you can relax, watch ur favourite tv program and do the kozhukattai 🙂 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.Now keep the coconut pooranum stuffed ball and keep in middle of the cup as shown below.Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.
- 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.Now carefully transfer them in a bowl and ur kozhukattais are ready!
Video showing how to shape modakam without mould
There are varieties of filling ideas like :
- Only coconut
- Channa Dal and coconut
- Sesame seeds and coconut
- Peanuts and coconut
- Urad dhal for savoury etc
- Water should be very hot, only then the flour will get cooked well and the dough will be less sticky.Use laddle while mixing and when it turns warm use your hands to bring it together to form a dough.
- Do not add the full 1 and 1/4 cups of water to the flour at a stretch. Add it little by little.
- Grease your hands / mould while making the modaks to avoid sticking.
- Make sure to keep the unused dough covered with a wet cloth to avoid it from drying.
- I used readymade idiyappam flour this time, sieve it once atleast even for homemade flour(if its not sieved previously)