Modagam is the most important offering for Lord Vinagar specially on Vinayagar Chathurthi. This is the very first time my hands playing with modagam, first I couldn’t shape it properly, but after two three it came out well.
Usually modagam comes with stuffing, in this I have stuffed Bengal gram/channa dal/kadala paruppu with the combination of grated coconut and jaggery. Everyone including my kids loved this a lot. Let us move on to the recipe…
- Rice flour – 1 cup
- Bengal gram / Channa dal / Kadala Paruppu – ½ cup
- Grated coconut – ½ cup
- Grated or Crushed Jaggery – ¼ cup
- Salt – ½ tsp
- Heat 2 cups of water, let it boil.
- Pressure-cook bengal gram for 2 whistles (it should be able to mash but not in mashing consistency).
- Take the rice flour in a wide mouth bowl, add in the salt, pour in the water little by little and stir it well (be sure no lumps should be formed).
- Stir well, it comes to rolling consistency.
- Heat a kadhai, add in the grated coconut and cook for 2 mins.
- Add in the grated or crushed jaggery and cook for 5 mins (aggery should melt, but should be rolled with the grated coconut).
- Mash the pressure-cooked bengal gram/kadala paruppu and add 2 tbsps of jaggery mixture and mix well. Filling is ready for the modak.
- Now take a small portion of rice flour, grease the modak mould with oil and fill the mould with the rice flour.
- Insert a finger in the middle and make a small hole, now fill the hole with the filling and steam the modak for 10 -15 mins.
Serve hot. But commonly it is served as an offering for Lord Vinayaga and also made as snack commonly among tamilians.