Authentic South Indian Mothagam Recipe

Ingredients

1 cup of Rice flour
1/2 cup of Jaggery
1/2 cup of grated Coconut
1/2 cup of Split Yellow Moong Dal
1/2 teaspoon of Cardamom Powder
1/4 cup of Ghee
2 cups of Water
1/4 teaspoon of Salt

Steps and instructions

Start by dry roasting the moong dal in a pan until it turns slightly golden brown. Then, rinse it thoroughly with water and cook it with 1 cup of water in a pressure cooker for about 3 whistles.
In a separate pan, add jaggery and half a cup of water. Boil the mixture until the jaggery melts completely. Strain this mixture to remove any impurities.
Return the strained jaggery water to the pan, add the cooked moong dal and grated coconut. Cook this mixture until it thickens.
Add cardamom powder and a spoon of ghee into the mixture. Stir well and remove from heat. This will be the filling for the Mothagam.
For the outer cover, take a pan and boil 2 cups of water with salt. Once the water starts boiling, lower the flame and add the rice flour gradually. Keep stirring to avoid lumps.
Once the rice flour is mixed well, cover the pan and switch off the flame. Let it stand for about 5 minutes.
Next, knead the dough while it's still warm into a soft and pliable dough. If the dough appears too dry, add a little warm water. If it's too sticky, add some rice flour.
Take small portions of the dough and flatten them. Place a spoonful of the prepared filling in the center and fold the dough over the filling. Press the edges to seal it tightly.
Steam these stuffed balls in a steamer for about 10-15 minutes. Once done, remove from the steamer and let it cool.
Finally, heat the remaining ghee and pour it over the Mothagam. Serve warm.

Tools for making

Pan - For dry roasting the moong dal and preparing the jaggery mixture.
Pressure Cooker - To cook the moong dal until it's soft and well-cooked.
Strainer - To strain the jaggery water and remove any impurities.
Spoon - For stirring the filling mixture and the rice flour dough.
Steaming Pot or Steamer - To steam the stuffed balls until they are cooked.
Knife or Spatula - To flatten the dough and seal the edges of the Mothagam.
Measuring Cups - For accurately measuring the ingredients.
Bowl - To knead the rice flour into a soft dough.
Serving Dish - To serve the Mothagam once it is ready.

Recipe variations

Use wheat flour or all-purpose flour instead of rice flour for the outer cover.
Add chopped nuts like cashews or almonds to the filling for an added crunch.
Replace jaggery with brown sugar or white sugar for a different sweetness.
Add a pinch of saffron to the jaggery water for a fragrant flavor.
Include a teaspoon of poppy seeds (khus-khus) in the filling mixture to enhance the texture.
Make a savory version by skipping the jaggery and adding spices like cumin, chili powder, and coriander to the moong dal filling.
For a gluten-free option, use gluten-free flour like sorghum flour or millet flour.
Experiment with different fillings such as coconut and jaggery mixture, sesame and jaggery mixture, or even a sweetened peanut filling.
Add a teaspoon of rose water or a few drops of rose essence to the filling for a floral aroma.
For a vegan option, substitute ghee with coconut oil or any other plant-based oil.

Recipe overview

Mothagam is a traditional South Indian sweet dish that is often prepared during festivals and special occasions. It is a steamed sweet dumpling, consisting of a rice flour outer covering filled with a delightful mixture of jaggery, coconut, and moong dal. This recipe will guide you step-by-step in creating these delicious Mothagam at home. The process involves two main stages: preparing the sweet filling and creating the rice flour covering. The dumplings are then steamed to perfection. The result is a soft, melt-in-the-mouth sweet treat that is not only delicious but also healthy given the absence of any deep frying. Enjoy the culinary journey of making Mothagam and serve them warm for a delightful end to your meal.

Common questions

Can I use store-bought rice flour instead of making it at home? Yes, you can use store-bought rice flour for convenience.
Can I substitute jaggery with sugar? Yes, you can substitute jaggery with an equal amount of sugar if desired.
Can I skip the moong dal in the filling? The moong dal adds a nice texture to the filling, but if you prefer, you can omit it. Just adjust the cooking time accordingly.
Can I use a different type of dal instead of moong dal? While moong dal is traditionally used for this recipe, you can experiment with other dals like chana dal or urad dal if you prefer.
Can I make the filling in advance? Yes, you can prepare the filling ahead of time and store it in the refrigerator for a day or two until you are ready to make the mothagam.
Can I steam the mothagam in a microwave instead of a steamer? Yes, you can steam the mothagam in a microwave-safe dish with a cover. Just make sure to adjust the cooking time accordingly.
Can I freeze the prepared mothagam? Yes, you can freeze the cooked mothagam in an airtight container for up to a month. Thaw them before serving.

Serving dishes and utensils

Steamer - A steamer is essential for steaming the Mothagam. It can be a bamboo steamer or a metal steamer.
Pressure Cooker - A pressure cooker is needed to cook the moong dal quickly and efficiently.
Pan - You will need a pan for roasting the moong dal, boiling water, and cooking the jaggery mixture.
Strainer - A strainer is required to remove impurities from the jaggery water.
Mixing Spoon - A mixing spoon is helpful for stirring and combining the ingredients.
Knife - A knife is needed for cutting and shaping the dough and for serving the Mothagam.
Serving Plate - A serving plate or dish is needed to present the Mothagam.
Ghee Pourer - A ghee pourer or small spoon can be used to pour the melted ghee over the Mothagam for added flavor.

Origin stories

Mothagam, also known as Modak in some regions, is a sweet dumpling that has its roots in the Indian subcontinent. This delectable treat is traditionally associated with the Hindu festival Ganesh Chaturthi, where it is often prepared and offered to the deity Lord Ganesha. There's an endearing folklore that suggests this became Lord Ganesha's favourite sweet after he was offered these dumplings by his devotees. The recipe has since travelled far and wide, evolving with local ingredients and cooking styles. Today, it's not just limited to religious events but is also a popular sweet snack enjoyed by many. The story of Mothagam is thus a story of faith, food, and the love of a sweet indulgence.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.