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. Today I thank Lord Ganesh by posting the most appropriate recipe, a recipe for Modhagam which we offer to Him especially on His birthday celebrated as Vinayagar Chathurthi. The picture below is taken while celebrating Vinayagar Chathurthi at my home.
I have been learning much more than what I learnt through the previous years of my cooking experience while sharing my recipes here for the past one year. Now I am glad to share a new method that I found very helpful while making soft silky dough for modhagam.
Modhagam is a sweet or savory steamed dumpling similar to Chinese momos that we make on Ganesh Chathurthi. I still remember those melt-in-mouth modhagams prepared by my childhood friend’s grand mother on every chathurthi of a 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.
Stuff the fillings:
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.
Now delicious modhagam are ready to be offered to pillaiyar!