Modak| Thengai Poorna Kozhukattai |Kozhukattai with Coconut & Jaggery

Mothagam | Modak | Thengai Poorna Kozhukattai | Kozhukattai with Coconut and Jaggery

Mothagam is my childhood favorite. I used to pay a visit to the kitchen often when amma prepares these delicious modaks. It’s hard to control myself from swallowing these tiny ones till we offer to the God and complete Pooja.

This can be prepared easily if you have rice flour in your pantry. Since it is steamed, it is a comfort food for your tummy too.

Ingredients:

Outer Dough
- 1 cup Rice Flour
- ½ teaspoon Salt
- 1 teaspoon Sesame Oil
- Water as required to form the dough
For Filling
- ½ cup Grated Coconut
- ¼ cup Powdered Jaggery
- ¼ teaspoon Cardamom Powder

Method.

In a medium sized pot, add water and sesame oil. Bring it to boil. We need this hot water to prepare the dough.
Once the water starts boiling, switch off the flame and keep it aside.
In a bowl, sift rice flour and add salt, Combine them well.
Add hot water little by little and mix the flour with a spatula or spoon without lumps.
Add water additionally if required to prepare the dough. Make small balls out of the dough.
Let’s prepare the filling now. In a pan, add coconut, jaggery and cardamom powder. Combine them well and cook over medium flame until they are mixed well.
The jaggery and coconut should be combined well. Make small balls out of the filling
Let’s prepare modak. Prepare the filling first and then prepare the dough so that the dough will not get dried up.
Grease your hands with oil. Make lemon sized balls with the dough and roll them into a small circle. Now place the jaggery ball in the center of the circle. Bring all the edges together to the center of the circle and form a modak. Follow the same procedure for the remaining dough.
Pour water in the idli stand and heat over medium flame. Once the water starts boiling, grease the idli molds with oil and arrange the modaks in the plate. Steam for it about 10-12 minutes.
The Kozhukattais are done once the outer layer becomes shiny.
Remove them from the flame and serve it warmly.

Tips:

In order to avoid the dough from cracking up, add oil while mixing with the dough. Add water little by little to prepare the dough
Prepare the outer layer thinly so that the modak will be soft
Do not overcook as the outer layer may break and filling might ooze out
The pooranam should be of thick consistency. Do not overcook the filling as it might turn hard.