Vinayagar Chathurthi Special Recipes | Mothagam Recipe

Written by Preetha

Most of us in our childhood have enjoyed playing with dough (flour). I definitely accept 🙂 Our Mom used to prepare dough, it may be for pooris, chappatis, mothagam, idiyappam, murukku etc. For whatever it may be, we as a child have a role with it. What we do is take them in our hands and roll them, flatten them, again roll them and turn them into shapes that we desire. We mould them into dolls, animals or any figures that we had seen or come in our way. And our family would always celebrate our activities and even congratulate us  on our handicrafts. This is usual at all our homes. And we as children would overwhelm with the joy and support extended to us. Also, we used to keep the dough carefully from being damaged, so as to show them to our relatives and neighbours who turn home.

Mothagam Recipe –

Ingredients

For the outer covering:

Rice Flour (Idiyappam flour) – 1 cup
Water – 1 and 1/4 cup(adjust as needed)
Oil – 1 tsp
Salt – a pinch or to taste

For the pooranam:

Channa Dal – 3/4 cup
Coconut (scrapped) – ½ cup
Powdered Jaggery – 1 cup
Cardamom powder – a pinch

Ghee – ¼ teaspoon

Preparation method for Pooranam:

Dry roast the channa dal for 5 minutes. Kindly make sure it is not burnt.

Soak it in water for 1/2 an hour.

Pressure cook channa dal for 4 whistles and mash it with a laddle, Set aside.

In Warm water (just add till immersing level of jaggery) dissolve jaggery, then drain it and transfer this to a pan. Keep stirring.

Once it starts bubbling up, add mashed channa dal, then coconut, cardamom powder.Keep stirring.
Be careful when you add water, if you add more water it will take time to thicken. Just make sure if the jaggery is being immersed in water. At one stage the mixture will become thick leaving the sides of the pan.This is the right time, so switch it off.When it is still warm, roll them into small balls.Keep aside. Pooranam is now ready.

Preparation method for the outer layered dough:

Heat water in a vessel. Once water starts boiling add it little by little to idiyapam flour along with salt (some idiyappam flour has salt in it, please do check) and oil. Mix it with the help of a laddle to form a soft dough. Keep the dough covered with a wet cloth till you use to prevent drying.

Always make the poornam ready first then make the outer dough so that the outer dough doesnt get dried up. Once the pooranam and the outer dough is ready, your work is simple 🙂 Grease ur hands with oil.Divide and make small balls with the
prepared dough and flatten them as thin as possible like a small cup.Now take one of the coconut pooranum 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.

And, follow the same procedure for the remaining dough too.

Arrange the modaks in a steaming plate and steam it for 10mins.After 10 mins check if the kozhukottais are done. ·  When done,allow this to cool for 2 minutes and take it out. Now carefully transfer them in a bowl.

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