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Jaggery Mothagam
Jaggery Mothagam: 'Ganesh Chaturthi' is nearing and 'God Ganesh' fever started everywhere, Ganesh Chaturthi fulfilled only with the 'Mothagam'. Mothagam said to be God Ganesh's favorite.
Course
Breakfast
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
people
Calories
901
kcal
Author
Sujatha Muralidhar
Ingredients
For jaggery syrup
½
cup
jaggery
¼
cup
water
For chana dal
¾
cup
chana dal
/split chickpea
1
cup
water
For the filling:
½
cup
grated coconut
½
teaspoon
cardamom powder
For the dough
2
cup
rice flour
processed rice flour/ Idiyappam flour
½
teaspoon
salt
or as required
2 ½
cup
boiling water
Instructions
For the jaggery syrup
In a pan add jaggery and ¼ cup water.
And cook it in medium heat until jaggery becomes frothy.
Remove it from the stove and filter it to remove the impurities.
For chana dal
In the pressure cooker, add chana dal and water.
Seal with the lid and cook in high heat for one whistle and cook for 12 minutes in low heat.
Wait for 10-12 minutes to release the steam naturally.
Drain excess water, mash it with the masher or blend it mixer to a fine paste and keep aside.
For the filling
In a pan, jaggery syrup, mashed chana dal, grated coconut, cardamom powder and cook it in the medium heat until it becomes a thicker paste.
Allow it cool and divide into 8 medium sized balls. And set aside.
For the dough
In a mixing bowl, add rice flour, salt.
And combine with a wooden ladle by adding boiling water in three intervals. And stir continously until it becomes thick crumbled texure.
Allow it to cool down, and combine and knead with hand to make soft, smooth, and pliable dough.
Sprinkle hot water if necessary.
Divide and roll into 8 equal sized balls.
For making
Place a dough ball in a small wax paper and pat it to form a flat circle and place the jaggery ball in the center.
Cover up all the sides to form a spherical cone with jaggery ball inside. Remove excess dough
Repeat the making process for the remaining dough balls.
Steam these Jaggery Mothagam in the idli pot or steamer for about 5 minutes or until the spherical cones cooked completely.
And serve hot.
Notes
Perfect sharp tipped cone can be achieved by removing little flour from the sharp edge.
Nutrition
Calories:
901
kcal
|
Carbohydrates:
173
g
|
Protein:
13
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Sodium:
589
mg
|
Potassium:
176
mg
|
Fiber:
16
g
|
Sugar:
78
g
|
Calcium:
119
mg
|
Iron:
3.5
mg