Modhagam

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 Ganesha by posting the most appropriate recipe, a recipe for Modhagam that we usually offer to Him on his birthday (Ganseh Chathurthi). 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.

img_01791 Modhagam
Modhagam

Modhagam is a traditional dumpling that we usually prepare on Ganesh Chathurthi. My childhood friend’s grandmother used to offer delicious modhagam to the deity at home on chathurthi thithi every month, and I still remember those soft melt-in-mouth modhagam with sweet fillings.

modhagam Modhagam
Modhagam with various fillings

Modhagam Recipe:

Here I have posted modhagam of different shapes with various 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 :

Modhagam Dough: 

Dough making is the trickiest part in this recipe, since we all want our modhagam to be soft we need to use really hot boiling water to make the perfect dough. But it is quite difficult to handle the heat and also knead the dough without any lumps at the same time. Hence I use hand mixer with kneading attachment (as shown below) that comes in handy while mixing & kneading the hot dough with no hassle.

img_0142 Modhagam

Ingredients:

  1. Rice flour – 1 cup ( I used store-bought flour)
  2. Water – 1 to 1½ cup
  3. Salt – ¼ tsp
  4. Sesame oil – 1 tsp

Cooking Method:

  • 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 smooth.

Tips for making the dough:

  1. To avoid the dough becoming sticky, we need to pour water gradually and check its consistency while kneading. For 1 cup of rice flour I used 1 to 1½ cup of water, but you may have to adjust this depending on the water-absorbing quality of rice.
  2. 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.
dough Modhagam

Modhagam Fillings (pooranam):

Traditional Chickpeas fillings

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.

chickpeas Modhagam
Modhagam with kadalaiparuppu pooranam

Nutty sesame fillings

We have to powder the sesame seeds after washing & dry roasting them and then mix them with powdered jaggery in medium flame.

sesame Modhagam
Modhagam with ellu pooranam

Healthy greengram fillings 

We need to roast, pressure cook and mash lentils before adding jaggery syrup.

greengram Modhagam
Modhagam with paasi paruppu pooranam

How to stuff the pooranam using modhagam mould:

modagam-1 Modhagam

Delicious coconut fillings

We can grind the coconut pieces into coarse powder using mixer grinder rather than using coconut grater or scraper.

coconut Modhagam
Modhagam with thengai pooranam
modagam-2 Modhagam
How to use the modhagam mould

Savory blackgram fillings 

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.

blackgram Modhagam
Modhagam with ulundhu pooranam

Tips for making pooranam:

  1. If we add grated coconut into any filling whether sweet or savory, it enhances the flavor of modhagam.
  2. We need to grease our hands and molds while forming the dough into desired shape.

Steaming modhagam:

We can 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. You can also refer other recipes for Vinayagar Chathurthi here.

132 comments on “ModhagamAdd yours →

      1. I think you may have to open my blog in the Reader, and then go to Modhagam post and click on sharing button to reblog it. Hope this may work for you, lets see.

  1. Hi,
    We have gone through your blog/website and find many nice recipes on it. You are having amazing cooking skills and we appreciate your work and want to make it reach to the right people who love food and cooking. So, let us help you in becoming more famous and make them visually hungry by your cooking skills. We will be very much happy to have you on our website-www.onfoodie.com.
    We would like to showcase your recipes on our website. All you have to do is, just sign up and send your favorite recipe links via submit your recipe links option OR to save your time more, we can add your recipes into your profile on your behalf (if you permit us) and will promote you & your recipes. Linking back to your blog/website can be done. Also, you can add YouTube video in your profile.
    Current offers – http://www.onfoodie.com/offers/
    If you face any problem in registering or in uploading the recipe, please contact us at [email protected] or you can write us back also. We will be very happy to help you. You feedback is also important to us for making your experience amazing and wonderful.
    Your contribution will mean a lot to us.
    Thanks in advance.
    Onfoodie Team

  2. I love modagam – miss this. I should try it. But the Sri Lankan version is a bit different. I should post that one day. By the way, it looks to pretty made with that mold

Please share your thoughts here:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: