MODAK / MOTHAGAM / VELLA KOZHUKATTAI | GANESH CHATHURTHI RECIPES

Ganesh ( Vinayaka ) Chathurthi is a famous festival in India. On this festive day we prepare & offer variety of food for our mangal murthi (Lord Ganesha ) to celebrate and take his blessings. Modak / Mothagam / Kozhukattai is the favorite amongst them to our 'Ganpathi Bappa'. Down south besides Vinayagar chathurthi we prepare kozhukattai during Varalakshmi Vratham  (a festival to propitiate the goddess Lakshmi ). We usually prepare Payasam, Appam , Vada, Sundal, Raw rice Idly and Mothagam for both these festivals. Thanks to my mom who taught me how to make soft kozhukattai / Modak using rice batter. We prepare Sweet & Savory version of modak, and in tamil, it is kwon as Vella kozhukattai (sweet version) & Uppu Kozhukattai (savory version). 

So here goes the recipe of Mothak  / Rice dumplings with sweetened coconut stuffing .......

Ingredients :

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.

Vella Kozhakattai / Sweet Version : For making 35 to 40 medium size Modak / Kozhukattai

For filling : ( Pooranam / Sweet Filling ) 

Ingredients :

Grated coconut - 1 & 1/4 Cup
Grated Jaggery - 1 Cup
Cardamom Powder - 1/2 Teaspoon
Ghee ( Clarified Butter ) - 1 Teaspoon.
Water - 2 to 3 Table Spoon.

Method :

Heat pan add water, then add jaggery, allow jaggery to completely melt and filter it. As jaggery will contain impurities. Then again add this to pan, and allow it to boil for 2 minutes, then add grated coconut, then add elachi powder, and mix well, until the mixture gets thick ( Make sure the mixture is not watery) in consistency. Add ghee to it and mix well. Allow it to cool completely.Then make Small balls out if it and keep it aside. The sweet filling / Thengai Pooranam / Sweetened Coconut  stuffing is ready

For making the outer covering of modak :

Grease hands with oil, now take a dough ball ( small size ball ), and start flattening it with your fingers around the sides, and continue towards the centre of the ball, so that it forms a cup shape with all sides of the same thickness. Place the sweet filling ( Pooranam) in the centre, and slowly gather all the edges of the cup together and pinch it on the top. Repeat the same process for the rest of the dough and pooranam.

Steam for about 10 to 12 minutes. You will see a glossy coating over the modak / Kozhukattai when it is done. Allow it to cool completely and transfer it to a spacious container.

Notes :

Grease your hands generously with oil, every time when preparing Modagam / Mothak.

Keep the dough covered all the time. As the out layer can dry up quickly.

Don't keep the prepared dough ( outer covering ) for longer time, as it may lead to cracks / dry Mothagam.

You can make the sweet filling a day before. The batter for the outer covering can be made one day earlier and can be stored in refrigerator. 

Make sure the edges are sealed well. Other wise when steaming the kozhukattai, the filling will come outside.

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