This is another variation to the modhagam. This kolkattai/ modhagam has a coconut filling. The texture of this modhagam is slightly different to the one with gram dhal. This will be slightly crunchy because of the coconut.
The dough made with rice flour is the most important while making a modhagam. The consistency of the dough has to be right for the modhagams to come soft, without cracks forming on them. So here is your thenga pooranam modhagam.
Rice flour (ready-made idiyappam flour) – ½ cup
Water – ¾ cup
Sesame oil – 1 tsp
Salt a pinch
In a medium non-stick pan, heat the water.
When the water begins to boil, add the sesame oil and salt.
Now, add the rice flour and stir continuously, till all the flour is mixed well with the water.
Remove from heat and cover it with a lid.
When the dough is warm enough to hold with your hand, knead the dough with sesame oil in your hand, to prevent it from sticking.
For the coconut pooranam:
Coconut (grated) – ½ cup
Jaggery (powdered) – ¼ cup
Cardamoms (powdered) – ¼ tsp
In a small pan, add the jaggery with a little water (2 tablespoons) and heat it.
When the powdered jaggery starts to melt, add the cardamom powder and grated coconut and mix well.
When all the water evaporates and they start leaving the sides of the pan, remove from heat.
Let it cool.
To make the modhagams, take a lemon sized ball of the dough.
Flatten the dough and make a small cup, flatten the dough as thin as you can.
Stuff the small cups with the coconut filling and close the ends together.
Shape the dough to make a proper modhagam and keep aside, covered.
Repeat the process for all the dough and keep aside.
Place the modhagams on a steamer and steam for 5-10 minutes or till they are done.
You will know the modhagams are done when they are shiny and the color changes slightly.
Remove from the steamer and serve.