Mothagam Recipe Chettinad

DESCRIPTION

Mothagam – Sweet Coconut Kozhukattai made with homemade ground rice. Prasadam during the Vinayagar Chathurthi festival. Coconut pooranam is a simple recipe.

INGREDIENTS

FOR THE DUMPLING

• 1/2 cup uncooked rice
• 1 cup water (half a cup Plus half a cup)
• a quarter teaspoon salt
• 1/4 tsp oil

FOR THE STUFFING,

• 1/2 cup shredded fresh coconut
• 1/2 cup jaggery powder
• 1/2 tsp cardamom powder
• a dash of salt
• 2 tablespoons ghee
• 5 cashews, split up into little pieces
• 2 tsp. fried gramme dal (pottu kadalai in tamil)

INSTRUCTIONS

FOR THE DUMPLING

1. Wash 1/2 cup raw rice 2-3 times in water. Soak the rinsed rice in 1/2 cup of water for 30 minutes. Allow it to soak for at least one hour. In the mixie, combine the rice and the water used to soak the rice. Don’t use any extra water. It should be ground to a very smooth paste. Place aside.
2. In a small saucepan, bring the remaining half-cup of water to a boil. Mix in the oil and salt. Mix in the rice paste continuously until it forms a very thick paste. Turn off the heat. Set aside, covered with a pan.

NOW LETS MAKE THE STUFFING AKA POORANAM.

1. In a skillet, melt the ghee and add the broken cashews. Fry till golden brown. Combine the freshly shredded coconut, powdered jaggery, and cardamom in a mixing bowl. Fry until the jaggery is completely melted.
2. To get a smooth powder, grind two teaspoons of fried gramme dal (pottu kadalai). To the pan, add the fried gramme powder and combine well. Turn off the flame. Allow time for it to cool. As it cools, the stuffing will thicken.
3. Let’s get started on the dumplings. Dumplings can be made by hand or with the use of a mould. 
4. Steam the dumplings for 7-8 minutes in an idli vessel filled with water. Take the pan from the heat and serve warm or at room temperature.