mothagam recipe

Mothagam is a recipe often prepared during Vinaygar Chathurti festival. Little salty and soft skin with sweet filling (pooranam) in it. The dough for outer layer is more or less similar with each recipe. But the inner filling differ based on individual preference. The most popular pooranam is the coconut with some dhal and brown sugar. Here, I have used green mung bean (pasipayaru without skin), sugar and grated coconut to make the pooranam, which give the yellowish look and creamy taste.


Recipe serves 28-30 pcs

Ingredients :

For outer layer (white skin)

  • 2 Cups Iddiappam Flour (store bought)
  • 2 Cups boiling hot water (add little 1/4 cup if needed)
  • 2 Teaspoon oil (cooking oil)
  • Salt to be add only if the flour is not salted yet.

For the filling (pooranam)

  • 1 Cup green mung dhall (pasipayaru without skin)
  • 3/4 Cup sugar
  • 3/4 Cup freshly grated coconut ( or 1/2cup)
  • 1 Teaspoon salt
  • Pinch of cardamon powder
  • 2-3 Tablespoon hot water

Let’s prepare the Mothagam :

Ingredients to make Mothagam

Prepare the ingredients as required. I bought the iddiappam flour (in Malaysia we call it tepung putu mayam). Take note, that some of the store bought iddiappam flour already been added salt.  So I just add little pinch of salt, as I prefer the mothagam dough to be little salty. You may avoid adding salt, if the packed flour is already salted.



steam the gram dhall for mothagam

The pasipayaru (without skin) been rinsed and soaked in clean water for about minimum 1 – 2 hours. Drain the excess water and spread the dhal in a tray. Steam the dhal for about 30 minutes or till it become soft. Once cooked, remove it from steamer.




mashed the gram dhall for mothagam

While the dhal is still hot, smash the dhal till it become to almost fine texture.

Note : This step have to be done while the dhal is still hot so that its easy to smash them to fine texture.




modhagam recipe

Now add in sugar, salt, pinch of cardamon powder, grated coconut. Give a good mix of all together. It may seems the mixture is dry sometimes, just add is 2-3 tablespoon of hot water, so that we can hold and shape them as we needed.

Note : Add few tablespoons of hot water into the dhal mixture as needed only.


making modhagam fillings

Make small tiny round ball shapes of the filling (about 3-4 cm) or depending on the size of the mothagam preferred to make later. Make it all equal sizes.

Cover the tray with cloth or a lid. Keep aside.



mothagam dough

Now, start preparing the dough for the outer layer (white) skin. In a bowl, mix the flour and oil. Meanwhile in a pot, boil about 2 cup of water ( add additional 1/4 cup). Let the water to boil well, then off the heat.

Note : The water should well boiled.



making modhagamSlowly pour in the hot water (about 2 cup). Using a spoon/ladle give a good mix the flour together. Stir them well while it’s still hot. Once the dough is almost warm, use hand to knead them. Knead about 5 minutes, till it reached the smooth and soft dough consistency. It shouldn’t be very sticky as well.

Note : This step is very important for the soft mothagam later. The dough should not be too dry or hard or very sticky either. The hot water used is about 2 cups . While kneading the dough, if it seems dry or still not so smooth then add 1/4 cup hot water and knead again.


modhagam shape

Grease your hand with little oil, take small amount of dough and flatten them as thin as possible. Place the gram filling (pooranum) in the middle, close them slowly with the dough and shaped it up as mothagam.

Take time to prepare the finest shapes.



steam the modhagam

Grease the steamer tray with little oil (to avoid sticking). Arrange the mothagam in the steamer tray and steam them for about 8-10 minutes.  Mothagam will have shiny skin, if it’s cooked.

Do not cook/steam the mothagam for too long. It might start to crack. Open the lid and check between 6 minutes onward. Keep the clock next and monitor. Once done, off the heat and remove the mothagam immediately. 



modhagam recipes homemade modhagam recipe

Soft and Delicious Mothagam is ready.





how to make modhagam


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