Modhagam / Poorna Kozhakkattai is a popular sweet made with rice flour , coconut and jaggery. It is made mainly on Vinayakar Chathurthi as a neiveydhyam to Lord Ganesha.  If the dough is left over, it can be used to make ammini kozhukkattai. If the stuffing is left over it can be eaten as it is.  There are three main steps in making modhagam- making dough, then stuffing and finally using them to make modhagam.

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Modhagam / Modhakam / Modhak

Niranjana Sankaranarayanan

Modhagam is a popular sweet made with rice flour , coconut and jaggery. It is made mainly on Vinayakar Chathurthi as a neiveydhyam to Lord Ganesha.  If the dough is left over, it can be used to make ammini kozhukkattai. If the stuffing is left over it can be eaten as it is.  There are three main steps in making modhagam- making dough, then stuffing and finally using them to make modhagam.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Sweet

Cuisine Indian, South Indian

Servings 6

Equipment

• Pressure cooker or steamer
• Pan

Ingredients

  

For making dough

Method 1

• 1 cup Rice flour
• 1 -1.25 cup Water
• 1 tbsp Coconut oil
• A pinch Salt

Method 2

• 2 cups Rice flour
• 3 cups Water
• A pinch Salt
• 2 tbsp Coconut oil

For stuffing

• 1 cup Freshly grated Coconut
• 3/4 cup Jaggery
• To dissolve the jaggery Water
• A pinch Cardamom powder
• 1 tbsp Ghee

To make Modhagam

• Dough
• Coconut Stuffing
• Oil

Instructions

 

For making dough

Method 1

• In a kadai, add water and allow it to boil.
• Once it starts to boil, add salt and rice flour.Mix well without forming lumps.
• Switch off the stove and knead the flour to make it soft.
• Grease your hands with one drop of oil so that the dough will not stick.
• Now make small, cute balls and steam cook it.

Method 2

• In a heavy bottomed vessel, add water along with salt and 1tbsp oil. 
• Allow it to boil.
• Once the water starts to boil, add the rice flour to the center of the vessel.Insert a laddle and cover it with a lid.
• Cook it in low flame for ten minutes. Donot stir or mix.
• After ten minutes, open the lid and stir it with the ladle without forming lumps.
• Keep it aside for five to ten minutes.
• Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
• Knead it well to make it like a chappathi dough.

For Stuffing

• Dissolve the jaggery in the water.
• Strain it to remove the dust particles and it to one string consistency.
• Add the ghee and cardamom powder to it. Mix well.
• Now add the grated coconut and mix well so that the jaggery and the grated coconut are blended well.
• This can be eaten as such or can be used for making modhagam.

Making Modhagam

• Apply oil in both the hands.
• Now make lemon sized ball with the dough.
• With the help of your thumb press the ball from the centre to the corner.
• Make a small bowl out of it.
• Now take one spoon of the stuffing and keep it inside the bowl made with the dough.
• Bring the rim of the bowl together and close it.
• Remove excess dough.
• Repeat the steps with the rest of the dough and stuffing.
• Grease the idli plates with oil.
• Place the modhagams on it and steam cook for 10-15 minutes.
• Offer it to Lord Ganesha and enjoy with your family.

Video

Keyword Modhagam, Modhak, Pillayar, Steam cooking, Vinayagar Chathurthi

INGREDIENTS

For making dough

Method 1

Rice flour – 1 cup

Water – 1 cup

Coconut oil – 1 tbsp

Salt – A pinch

• In a kadai, add water and allow it to boil.
• Once it starts to boil, add salt and rice flour.
• Mix well without forming lumps.
• Switch off the stove and knead the flour to make it soft.
• Grease your hands with one drop of oil so that the dough will not stick.
• Now make small, cute balls and steam cook it.

Method 2

Rice flour – 2 cups

Water – 3 cups

Salt – A pinch

Coconut oil – 2 tbsp

• In a heavy bottomed vessel, add water along with salt and 1tbsp oil. Allow it to boil.
• Once the water starts to boil, add the rice flour to the center of the vessel.
• Insert a laddle and cover it with a lid.
• Cook it in low flame for ten minutes. Donot stir or mix.
• After ten minutes, open the lid and stir it with the ladle without forming lumps.
• Keep it aside for five to ten minutes.
• Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
• Knead it well to make it like a chappathi dough.

FOR STUFFING

INGREDIENTS

Freshly grated Coconut – 1 cup

Jaggery – 3/4 cup

Water – To dissolve the jaggery

cardamom powder – A pinch

Ghee – 1 tbsp

• Dissolve the jaggery in the water.
• Strain it to remove the dust particles and it to one string consistency.
• Add the ghee and cardamom powder to it. Mix well.
• Now add the grated coconut and mix well so that the jaggery and the grated coconut are blended well.
• This can be eaten as such or can be used for making modhagam.

MODHAGAM

INGREDIENTS

Dough

Coconut Stuffing

Oil

• Apply oil in both the hands.
• Now make lemon sized ball with the dough.
• With the help of your thumb press the ball from the centre to the corner.
• Make a small bowl out of it.
• Now take one spoon of the stuffing and keep it inside the bowl made with the dough.
• Bring the rim of the bowl together and close it.
• Remove excess dough.
• Repeat the steps with the rest of the dough and stuffing.

• Grease the idli plates with oil. Place the modhagams on it and steam cook for 10-15 minutes.
• Offer it to Lord Ganesha and enjoy with your family.

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