Mothagam – With Kadalai Paruppu Pooranam

This Mothagam with Kadalai Paruppu Pooranam is the trademark recipe in every household for Pillayar Chathurthi. On the day I make Chickpeas Sundal, this mothagam or Mothagam with coconut pooranam and Ellu Urundai. Sometimes Medhu Vadai would also be in the list. So I usually end up making the pooranam the previous day so that it is quite easy. I tried making the Mothagam with a mould that I got from India. This is really handy, especially for beginners who find it difficult to shape the Mothagams.

Now to the recipe…

[Preparation Time- 30 mins : Cooking Time- 20 mins]

Ingredients:

• Rice Flour – 1 cup
• Water – 1 to 1 & 1/2 cups
• Salt – 1/4 tsp
• Oil – 1 tsp
• Milk – 1 tsp
• Kadalai Paruppu Pooranam – as needed ( Click HERE for recipe..)

Method:

• Heat a pan and dry roast the rice flour just until it is warm without changing its colour. Keep it aside. In the same pan add 2 cups of water, oil, milk and salt. Bring it to a boil, simmer and add the dry roasted rice flour, stirring simultaneously.

• It will become thick very quickly, so keep stirring in low flame. Mix until it rolls up into a smooth non-sticky dough. This will only take a few minutes. Switch off the flame and keep it covered with a wet muslin cloth. Make small balls from the dough. Grease the mothagam mould with oil and place the ball in it.

• Now make a hole in the centre and press the dough towards the inner walls of the mould. Place a poornam ball inside the hole. Finally take a small bit of dough and seal it so that it covers all the sides/edges.

• Open the 3 sides of the mothagam mould and take the mothagam carefully. Continue the same with the rest of the dough. Meanwhile, heat a idli cooker with water. Steam cook the Mothagams for 7-10 mins. U will be able to see that it looks shiny. Once it cools transfer it to a bowl.

Thats it!! Mothagam with Kadalai Paruppu Pooranam is ready!!

Enjoy with your family and friends!!

Tips:

1. Keep the Poornam ready before u start shaping the Mothagam. In fact, making balls of the dough and the pooranam would be even easier.
2. I usually keep a bowl of water + oil handy while shaping the Mothagam. U can grease the mothagam mould with this everytime if u find it difficult to get the mothagams.
3. Make sure to keep the dough covered, else it will dry up.
4. Adding a tbsp of milk helps to prevent the cracking of Mothagam.
5. Do not overcook the Mothagam, else it will become hard and rubbery.
6. There are a lot of mothagam moulds available. U can chose whichever u prefer. As far as I know, the concept would almost be the same though.

If u do not have a Mothagam mould, check this video which I posted last year about shaping the Mothagams!! This one is with Coconut Pooranam!!