Name: Easy Steamed Modak (Mothagam): A Step-by-Step Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup Coconut (grated); ¾ cup Jaggery; ½ tsp Cardamom (ground); 1 tsp Ghee; 1 cup Rice (raw); ½ tsp Oil; 1 ½ tsp Salt

Easy Steamed Modak (Mothagam): A Step-by-Step Recipe

40 minutes

1111 reads

4 from 3 votes

Breakfast Chettinad Desserts Indian Soul Food

About Easy Steamed Modak (Mothagam): A Step-by-Step Recipe

Craving a taste of tradition? These homemade Modak (Mothagam) are delightful steamed dumplings, a beloved treat in Chettinad and South Indian cuisine, perfect for festivals or a comforting snack.

Imagine soft rice flour shells filled with a sweet, aromatic mixture of coconut, jaggery, cardamom, and ghee. This easy, step-by-step recipe brings authentic flavors to your kitchen, whether you're a beginner or a seasoned cook.

Experience the warmth and satisfaction of this timeless Indian dessert, made with love in your own home. Prepare to be transported!

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Recipe Time & More

Prep20

Cook20

Total40

Calories72 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

Filling

▢ 1 cup Coconut grated
▢ ¾ cup Jaggery
▢ ½ tsp Cardamom ground
▢ 1 tsp Ghee

Dough

▢ 1 cup Rice raw
▢ ½ tsp Oil
▢ 1 ½ tsp Salt

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Instructions

In a pan, combine the jaggery and 1 tablespoon of water. Heat over medium heat, stirring until the jaggery dissolves completely.
Strain the jaggery syrup to remove any impurities. This ensures a smooth filling.
Return the strained jaggery syrup to the pan. Add the grated coconut and ghee. Mix well.
Cook the mixture over low heat, stirring constantly, until it thickens and comes together like a ball. This typically takes 5-7 minutes.
Remove the filling from the heat and let it cool completely.
Wash the raw rice thoroughly and soak it in water for at least 1 hour. Soaking softens the rice, making it easier to grind.
Drain the soaked rice and spread it on a clean cloth to air dry for about 10 minutes. This removes excess moisture and helps achieve a fine powder.
Grind the rice into a fine powder using a grinder. A fine powder is essential for a smooth dough.
Sift the rice flour twice to ensure a light and airy texture. Set aside.
In a pan, boil ½ cup of water with salt and ½ teaspoon of oil.
Once the water boils, add ½ cup of the rice flour and mix vigorously to form a dough. Remove from heat.
Lightly grease a chapati maker or a flat surface with oil.
Take a lemon-sized portion of the dough and roll it into a smooth ball. Flatten it slightly into a disc.
Place a teaspoon of the cooled filling in the center of the disc.
Gently bring the edges of the dough together to enclose the filling completely, forming a dumpling shape. Seal tightly.
Steam the prepared modak in a steamer for about 10-12 minutes, or until they are cooked through. Steaming ensures soft and fluffy modak.

Recipe Notes

Good To Know

If your rice flour dough feels too dry and cracks while shaping, knead in a teaspoon of warm water at a time until smooth and pliable. This ensures seamless folding and prevents the outer shell from breaking during steaming.
For an extra aromatic touch, add a pinch of freshly ground black pepper or a few toasted sesame seeds to the coconut-jaggery filling. This traditional Chettinad variation adds warmth and subtle crunch.
To make vegan Mothagam, simply replace desi ghee with coconut oil in the filling for a rich flavor that pairs wonderfully with coconut and jaggery.

Expert Tips

For perfectly shaped modakams, use a modak mould. If you don't have one, you can shape them by hand, starting with a small disc of dough and pleating the edges around the filling.
Don't overfill the modakams, as the filling can expand during steaming. Leave some space at the top to allow for expansion.
Steaming time may vary depending on the size of the modakams. Check for doneness by inserting a toothpick into the center; it should come out clean.

Storage Instructions

Store leftover Modakams in an airtight container at room temperature for up to a day, or refrigerate for up to 3 days. Gently steam them for 3-5 minutes before serving to restore their soft texture.