Modhagams with Bengal Gram Pooranam

27 Aug
Modhagams with Bengal Gram Pooranam

Modhagams/ kolkattais are specially made for Vinayaga Chaturthi. I make them sometimes for tiffin as well.

This kolkattai has a filling made with Bengal gram/ Channa dhal/ kadala paruppu and jaggery. The sweetness of the filling can be adjusted according to your preference.

Care should be taken while making the rice flour dough. Measuring the rice flour and quantity of water used is very important to get the right consistency. Make the modhagams for the festival or simply make them for tiffin, you’ll love it anyways.



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.

Keep aside.


For the Bengal gram pooranam


Bengal gram                                                                                                          –              ½ cup

Jaggery                                                                                                                 –              ½ cup

Coconut (grated)                                                                                                    –              2-3 tablespoons

Cardamoms (powdered)                                                                                          –              ½ tsp


Wash and clean the Bengal gram and soak for 15-20 minutes.

Cook the Bengal gram in a cooker till they are soft.

Mash them and keep aside.

In a medium pan, take the jaggery and add ¼ cup of water.

Bring it to a boil, till all the jaggery has melted.

(since the jaggery I get here is clean, I din’t have to strain it)

Now, add the mashed Bengal gram, coconut and cardamom powder and mix well.

Cook this well, till the Bengal gram starts leaving the sides of the pan.

Remove from heat and 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 Bengal gram 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.

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Posted by on August 27, 2014 in Festival Dishes


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