For making dough

Method 1

• In a vessel, take rice flour. Separately boil the water.
• Once it starts to boil, add salt, coconut oil. Add the boiling water to rice flour. Mix well without forming lumps.
• Allow to cool and knead it to make a soft dough. Grease it with oil.
• Grease your hands with one drop of oil so that the dough will not stick.
• The dough is ready.

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.