This is my first post in the second year of blogging. On this first anniversary I thank WordPress team for their fantastic support, readers & fellow bloggers for their amazing encouragement and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesh by posting the most appropriate recipe, a recipe for Modhagam that we usually offer to Him. In this process of sharing our family recipes in here for the past one year, I have been learning much more than what I learnt through the years of my cooking experience. 🙂 And now I am so glad to share a new method that I found very helpful for making soft silky dough for modhagam.
Modhagam is a sweet or savory steamed dumpling similar that we make on Ganesh Chathurthi. I still remember those melt-in-mouth modhagams prepared by my childhood friend’s grandmother on chathurthi thithi every month.
Here I have posted modhagams of different shapes with various sweet & savory fillings so that you can try the one you like the most for the upcoming Ganesh Chathurthi. Let’s look into the recipe for modhagam :
Dough making is the trickiest part in this recipe; since we all want Modhagam to be soft we need to use really hot boiling water to make a dough. But it is quite difficult to handle the heat and knead lumps-free dough. Hence I use hand mixer (with kneading attachment as shown below) that comes in handy while mixing & kneading hot dough with no hassle.
- Rice flour – 1 cup ( I used store-bought flour)
- Water – 1 to 1½ cup
- Salt – ¼ tsp
- Sesame oil – 1 tsp
- Heat a pan with water.
- Add salt & oil into the boiled water.
- In a large mixing bowl add rice flour.
- Pour hot water over rice flour and mix them using hand mixer (at medium speed) until you get a smooth dough.
- To avoid the dough becoming sticky, we need to pour water gradually and check its consistency while kneading. For 1 cup of rice flour we may have to use 1 to 1½ cup of water depending on the water-absorbing quality of rice.
- If you do not have hand mixer you can use a wooden spatula for mixing and knead well when your palm can withstand the heat.
Traditional Chickpeas filling: First we need to cook chickpeas (Bengal gram or kadalai paruppu) until soft (not mushy) and grind into a powder before adding into jaggery syrup.
Nutty sesame filling: We have to wash sesame seeds before dry roasting them and melt powdered jaggery into the sesame powder in medium flame.
Healthy green gram filling: We need to roast, pressure cook and mash lentils before adding jaggery syrup.
Delicious coconut filling:
Savory black gram filling: First we have to soak lentils and grind into a coarse paste (without adding water) along with green chillies & ginger; you can steam or pressure cook this lentil mixture; cooked lentils can be refrigerated for an hour (as it helps to loosen them up) before adding into the tempering.
- If you add grated coconut into any filling, sweet or savory, it enhances the taste of modhagam.
- We need to grease our hands and molds while forming the dough into desired shapes.
We just need to grease the steam plate (or line the steam plate with wet cloth) and place the modhagam before steaming. It may be required to steam them for 5 to 7 minutes. Now delicious modhagam are ready to be offered to pillaiyar.