Pillayarpatti Modagam Recipe | Mothagam Recipe | Modakam Recipe

Modakam or mothagam is a type of sweet dumpling made by steaming a mixture of rice, coconut, and jaggery. These are also regionally referred to as kozhukattai, and there are many varieties of modakam, including dumpling-like ones and those filled with poornam.

For this recipe, we will be making a simple dumpling that is the traditional offering at Pillayarpatti temple. This version of modhagam is made using raw rice, moong dal, and jaggery. It has a mildly sweetened taste with a crunchy texture that is different from regular kozhukattai.

Modhagam is typically served in Pillayarpatti temple as prasad during Ganesh Chaturthi. To make it, simply steam cook the mixture of rice, moong dal, and jaggery. This sweet can be served as an after-school snack for kids or even as a tea-time snack. It is both tasty and healthy, as it contains the goodness of rice and moong dal. With just a few ingredients, this dish is very easy to prepare and delicious to eat.

In summary, modakam or mothagam is a sweet dumpling made by steaming a mixture of rice, coconut, and jaggery. This dish is regionally known as kozhukattai and comes in various varieties. This recipe focuses on the traditional offering at Pillayarpatti temple, which is a mildly sweetened dumpling made with raw rice, moong dal, and jaggery. It has a crunchy texture that makes it different from regular kozhukattai. This dish is easy to prepare and can be served as a healthy and tasty snack for kids or as a tea-time snack.

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Pillayarpatti Modagam Recipe | Mothagam Recipe | Modakam Recipe

Author: Sasi Cuisine: South Indian Courses: Sweet, Vegetarian, Vinayagar Chaturthi Recipes Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 20 min Cook Time 10 min Total Time 30 mins

Servings: 10

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Raw rice
• ¹⁄₂ cup Moong dal
• ³⁄₄ cups Grated coconut
• 1.5 cup Jaggery powder
• 3.25 cups Water
• ¹⁄₈ teaspoon Salt
• ¹⁄₄ teaspoon Cardamom powder
• Pinch of edible camphor
• 4 teaspoons Ghee

Instructions

1. Take moong dal and dry roast till aromatic.

   

2. Transfer roasted moong dal in to a plate.

   

3. Dry roast raw rice in low-medium flame for 3-4 minutes.

   

4. Transfer this roasted raw rice in to plate and allow to cool.

   

5. Transfer these in to a mixie jar, using pulse mode and grind like rough coarse powder like idli rava consistency.

   

6. To cook these ground rice and dal heat the pressure cooker.

   

7. Add ghee.

   

8. Add ground rice and dal.

   

9. Roast in medium flame for 2-3 minutes.

   

10. Add water. (Rice, dal: water ratio is 1: 2).

    

11. Add water. (Rice, dal: water ratio is 1: 2).

    

12. Add pinch of salt.

    

13. Pressure cooks in medium flame for 1 whistle

    

14. In the mean time to dissolve jaggery, add in a vessel, heat with little water. (Rice, dal: jaggery ratio is 1:1)

    

15. Dissolve fully and prepare in little thick consistency. Do not allow to completely cool.

    

16. Allow to release the pressure naturally and open the cooker.

    

17. Mix thoroughly.

    

18. Add warm jaggery water through sieve.

    

19. Add grated coconut.

    

20. Mix well in low flame.

    

21. Add cardamom powder.

    

22. Add ghee.

    

23. Add pinch of edible camphor.

    

24. Mix well continuously in low flame for 5-6 minutes to becoming thick.

    

25. Switch off the flame and allow to cool completely.

    

26. Then start make in to desired shapes. Like small ball, pidi kozhukattai and Moghadam,

    

27. Make everything ready.

    

28. For this quantity 12-13 modhagam and 8 small balls will come.

    

29. Steam cooks it for 5-10 minutes in medium flame.

    

30. After 8 minutes everything properly cooked.

    

31. Very flavorful Pillaiyarpatti modhagam is ready for neivedyam.

    

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