Sweet coconut Mothagam (using steamer basket)

kolukattai - Indian rice dumplings , usually stuffed with sweet stuffings. The kolukattai goes by the name of the stuffing inside. Jaggery (Indian brown sugar) mixed with either channa dal or shredded coconut or dry fruits or any other creative ingredient is called pooranam (core). The outer layer is made of one ingredient , the rice flour. But the outer layer preparation needs little more skill, experience and dedication (LOL).  After many experimentations I have found the fool-proof way to prepare the rice flour and that's nothing but the old way, and I have given it below.

The thengai kolukattai (coconut stuffing), is the most common and easy one.

I usually steam cook the kolukattai using a idli steaming vessel. But this time I used my rice cooker's steamer basket and got better results. The kolukattais steamed in an electric rice cooker are more softer, they could hold the shape very nicely (without cracks).  The uniform release of steam has made that possible, I guess.

Anyways try this and enjoy a yummy snack.

Kolukattai prepared using rice cooker's steam basket

Ingredients:
(For 15 mothagam)
Pooranam (sweet stuffing):
shredded coconut - 3/4 cup
besan flour - 2 tbsp (optional)
crushed jaggery - 3/4 cup
cardamom powder - 1/2 tsp
Outer layer for mothagam:
rice flour - 1 1/2 cup
water - 3 cup
salt - 1/2 tsp
coconut oil - 1 tbsp

Step 1. Outer layer:
Take the rice flour in a pan.
Dry roast it in a dry pan to loose all the moisture.
Add water, oil , salt to the flour so that it becomes like a thick dosa batter.
Now heat the mixture in very low flame and stir continuously, till we get a thick transparent rice dough.
Take off heat and let it cool.

Step 2: Pooranam preparation:
Shred a coconut and keep it handy (3/4 cup shredded coconut). I used frozen shredded coconut, which I had bought from Indian grocery store.
Add 1/4 cup water to the crushed jaggery and heat it, so that the jaggery dissolves completely. (I use soft North Indian style jaggery).
Using a strainer, filter the jaggery solution leaving behind the sediments.
Add the jaggery solution to the shredded coconut and start heating it with frequent stirring.
Stir the sweet mixture till it becomes manageable.
Add besan flour and cardamom. Stir till it becomes thick.
(Adding besan flour is optional, but it makes the job easy).
Sweet coconut Pooranam is ready.

Step 3:
Now take a small ball of rice dough, flatten it on an oiled / wet  plastic sheet.
Put one scoop of sweet pooranam over the rice disc. Fold and make it like a ball.  
(Fold it to semi circle shape if we are using a somas mould). 
Place it inside a kolukattai mold and press to get required shape.
Arrange them all inside the steamer basket (or idli plates if using idli vessel).

Step 4:
Using steamer basket for mothagam preparation:
Switch ON the rice cooker with 2 cups of water.
Set it to steam cooking mode. Place the steamer basket as per instruction.
Arrange the mothagams and cook in steam for 15 minutes.
Let cool for few minutes, take out and enjoy !

Coconut mothagam is ready!

Reposts

The following entries are for Sanghi's FIL - Milk event.

Milk Porridge:


Paal payasam:



The below entry is for EC's WYF: Breakfast event.

Venn Pongal:















This carrot cake goes to Raaji's Anniversary special cake event.

Carrot cake (Easter theme):


Sending the below dinner for the Cooking for guest event by Rak's Kitchen.

A Simple Pizza dinner:


I am reposting the following sweets for the Festive food event conducted by Purva and Priti.
Sesame ladoo and mothagam are prepared during the Vinayagar Chathurthi festival. Click the links below to read more.

Sesame Ladoo



Mothagam (kolukkattai):


Wishing you all a very happy Vinayagar Chathurthi!

Mothagam / Kolukkatai

This is the sweet prepared specially for vinayagar chathurthi.

Ingredients:
channa dhal- 2 cup
jaggery- 2 cup
shredded coconut - 1/2 cup
cardamom- 4
raisins- 10
cashews-10
rice flour - 2 cups
Salt - a pinch
ghee/oil- 2 tbsp

Pooranam preparation:
cook the channa dhal (kadalai paruppu) to 3/4 boiled stage.
After letting the dhal cool, mash it in blender/ mixie .
Add 1/4 cup water to the crushed jaggery and heat it, so that the jaggery dissolves completely.
Using a strainer, filter the jaggery solution leaving behind the sediments.
Add the jaggery solution to the crushed dhal and start heating it with frequent stirring.
Now add the shredded coconut and crushed cardamom.
Fry the cashews and raisins in ghee and add it to the mixture.
Stir the sweet mixture till it becomes manageable.
Now make lemon size balls out of it and keep aside.

Mothagam preparation:
Take the rice flour in a pan.
Roast it in a dry pan to loose all the moisture.
Add water,ghee/oil , salt to the flour so that it becomes like a thick dosa batter.
Now heat the mixture in very low flame and stir continuously, till we get a thick transparent rice dough.
Take off heat and let it cool.
Now take a small ball of rice dough, flatten it in your palm.
Put one sweet pooranam ball over the rice disc and start covering it inside the rice dough.
The rice coating should be thin.Make the shape of a coconut with kudumi.
Now arrange the mothagams/ kozhukattai on a idly baking tray and steam it like idly for 10 minutes.

Makes 25 mothagams.

Note:
The softness of the kolukkattai depends on the consistency of the rice flour after cooking it.It should be a bit thicker than urid dhal vadai mavu and looser than chapathi dough.Adjust the water to get the consistency. Afterwards coat a little water on the palm and spread the dough .Then fill it with sweet core.
After steaming the kolukkattai, protect them inside a vessel and cover it tightly with a lid while they are hot.Don't place them outside. I am sure you will get a soft kolukkattai.

* If you can't cook the rice flour in a pan, try microwaving it till the flour turns to a dough.

*always apply little oil on your palm and make the outer rice flour cover for mothagam. Then only the kolukkattai won't get bursts / split after cooking.

Number:
For 11 mothakam, we may need 3/4 cup flour and equal amount of pooranam (1/2 cup kadalai paruppu + little jaggery+ coconut).