Step-by-Step Mothagam Recipe: A Traditional South Indian Delight!

Step-by-Step Mothagam Recipe: A Traditional South Indian Delight!

Get ready to treat your taste buds with our step-by-step Mothagam recipe, a traditional South Indian delight, bursting with flavors and cultural significance. Mothagam is a sweet rice dumpling that is a made during festivals like Ganesh Chatirthi.

Mothagam is normally prepared in two methods, the first method being sweet inner covered with batter and steam cooked and the second method is a mixture of sweet and flour together made into shapes and steam cooked. My mother used to make in the first method which is easy to make whereas my mother-in-law used to make it the second method which is known as the Pillayarpatti Mothagam.

Using a few simple ingredients that you already have in your kitchen, now let us make Mothagam with sweet inner covered with batter. Our easy Mothagam recipe will guide you through the process with ease. From preparing the dough to creating the tasty filling, every step is laid here in detail so that you can recreate this age-old recipe in your own kitchen. So gather your ingredients, and let's start to make authentic Mothagam recipe. Get ready to impress your family and friends with this traditional Mothagam

Ingredients for Mothagam

To make Mothagam outer batter covering, you will need the following ingredients:
1. 1 cup of rice flour or Kolukattai Maavu.
2. 1 ¼ Cup of Water
3. A pinch of salt
4. 2 tablespoons of Gingelly oil

    To make Mothagam Sweet inner Pooranam, you will need the following ingredients:
    1. ½ cup of jaggery powder (Indian sugar)
    2. 1 cup of grated coconut
    3. 2 teaspoons of ghee (clarified butter)
    4. 1/4 teaspoon of cardamom powder

    Step-by-Step instructions for making the dough:

    1. In a large mixing bowl, add the rice flour and a pinch of salt. Gradually add boiling water and knead the mixture into smooth dough adding 1 tablespoon Gingelly oil. The dough should be soft and pliable, but not sticky.
    2. Once the dough is ready, cover it with a damp cloth and let it rest for about 30 minutes. This will help the dough to become more elastic and easier to work with.
    3. After 30 minutes, divide the dough into small balls, roughly the size of a lemon. Keep them covered with a damp cloth to prevent them from drying out.
    4. (Rice flour at home: Soak the raw rice half an hour and dry in the shade. After drying grind it in a mixie and sieve it. After drying dry roast the flour in a pan. Allow it to cool. Rice flour for mothagam is ready.)

    1. Step-by-Step Mothagam Recipe A Traditional South Indian Delight!

    Preparing the Pooranam filling for Mothagam

    1. In a pan, heat ghee over medium heat. Add the grated coconut and sauté for a few minutes.
    2. Add the jaggery powder to the pan and mix well. Cook the mixture until the jaggery melts and combines with the coconut.
    3. Add cardamom powder to the mixture and give it a good stir. Remove the pan from heat and let the filling cool down.

    How to shape the Mothagam

    1. Take a dough ball and flatten it in your palm to form a small disc.
    2. Place a spoonful of the prepared filling in the center of the disc.
    3. Fold the edges of the disc towards the center, sealing the filling inside. Gently pinch the edges to ensure they are well sealed.

    Alternatively you can use Kolukattai maker.

    1. Grease the kolukattai maker with little oil and put the rice flour balls inside and press it well.
    2. Inside the rice flour keep a spoonful of the sweet inner pooranam.
    3. Cover with some more rice flour and shape it with the Kolukattai maker.
    Repeat the process with the remaining dough balls and filling until you have shaped all the Mothagam.

    Steam Cooking the Mothagam

    Then steam cooks these Mothagams in the steamer for about 10 minutes.
    Your Mothagam is ready.

    Boil the water continuously then only the dough will be soft.
    Add more jiggery if you like to have it sweeter.


    For Pillayarpatti Mothagam: The Divine Delight

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