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Pillayarpatti Mothagam / Pillayarpatti Kozhukattai / Pillayarpatti Prasadam ~ Modagam

Pillayarpatti Mothagam
Third day on Temple Traditional Prasadam series, we are going to see about my favorite God - Lord Ganesha's prasadam, from ancient temple "Pillayarpatti". Pillayarpatti is located near Thiruppathur, Sivagangai District of Tamil Nadu.  Lord Vinayagar is carved out from the rock of the cave. This temple is the only one in Tamil Nadu which contains a 6 feet rock-cut Pillayar deity. Lets see how to make this traditional  parasadam at home.
As we all know, Mothagam is must for Pillayar and parasadam served in this temple is so different when compare to other mothagam. Where roasted rice and moong dhal are powdered to rawa consistency and cooked in jaggery water. Then steamed into balls.
 This yummy mothagam had wonderful texture and mild sweetness. Try this recipe and leave your valuable feedback.
Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check  Blogging Marathon page for the other Blogging Marathoners doing BM#52.
Preparation time: 20 minutes
Cooking time 10 minutes per batch
Yield: 15 ~ 18 mathagam
Ingredients:
¾ cup of raw rice
¼ cup of moong dhal
¼ cup jaggery or add more as neeeded
Pinch of salt
1 tbsp ghee
2 tbsp coconut pieces (optional)
¼ tsp of cardamom powder
2 cups + 2 tbsp water or as needed
Pillayarpatti Mothagam
Method:
1. Heat heavy bottom pan and dry roast rice and moong dhal separately. Let it cool to room temperature.
2. Mean time dissolve jaggery in water. Heat the mixture and strain it through the tea strainer to remove impurities from the jaggery.
3. Bring the jaggery water to boil.  At the same time, using mixer grinder,  powder dhal and rice in to rava consistency ( coarse ).

Pillayarpatti Mothagam
4. Add the powdered mixture to boiling jaggery water along with salt, ghee, coconut pieces( if you are using), cardamom powder. Mix the mixture continuously.
5. After couple of minutes, rice dhal mixture bubbles up. Lower the heat. Cover and cook the mixture. Stir in-between.

6.  When water evaporates, check the consistency.  Wet your hand and pinch little of cooked mixture and roll it, it should not stick to your hands. If you are able to roll the mixture without sticking with smooth shape, then turn of the heat and allow it cool to handle OR cook more for couple of minutes and follow the same step.

7. Grease the pan or idly plates with oil or cover it with cloth.  Grease your palms and roll it into bite size balls and place it into greased idly plates.

8. Steam the mothagam for 10 minutes.  If mothagam cooked more then 10 minutes it will become rubbery.

9. After 2 minutes, remove the lid and remove the mothagam and place it to other bowl. Serve warm or at room temperature.
Pillayarpatti Mothagam / Pillayarpatti Kozhukattai  
Preparation time: 20 minutes

Cooking time 10 minutes per batch
Yield: 15 ~ 18 mothagam

Ingredients:
¾ cup of raw rice
¼ cup of moong dhal
¼ cup jaggery or add more as neeeded
Pinch of salt
1 tbsp ghee
2 tbsp coconut pieces (optional)
¼ tsp of cardamom powder
2 cups + 2 tbsp water or as needed

Method:
1. Heat heavy bottom pan and dry roast rice and moong dhal separately. Let it cool to room temperature.
2. Mean time dissolve jaggery in water. Heat the mixture and strain it through the tea strainer to remove impurities from the jaggery.
3. Bring the jaggery water to boil.  At the same time, using mixer grinder,  powder dhal and rice in to rava consistency ( coarse ).
4. Add the powdered mixture to boiling jaggery water along with salt, ghee, coconut pieces( if you are using), cardamom powder. Mix the mixture continuously.
5. After couple of minutes, rice dhal mixture bubbles up. Lower the heat. Cover and cook the mixture. Stir inbetween.
6.  When water evaporates, check the consistency.  Wet your hand and pinch little of cooked mixture and roll it, it should not stick to your hands. If you are able to roll the mixture without sticking with smooth shape, then turn of the heat and allow it cool to handle OR cook more for couple of minutes and follow the same step.
7. Grease the pan or idly plates with oil or cover it with cloth.  Grease your palms and roll it into bite size balls and place it into greased idly plates.
8. Steam the mothagam for 10 minutes.  If mothagam cooked more then 10 minutes it will become rubbery.
9. After 2 minutes, remove the lid and remove the mothagam and place it to other bowl. Serve warm or at room temperature.

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Pillayarpatti Mothagam


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Comments

  1. Loved all your posts under "Temple prasadham". They are very useful. This modhagam looks delicious.

    Reply

  2. Divine and delicious modhagam. Very interesting post.

    Reply

  3. Can’t wait to make these.

    Reply

  4. Excellent Recipe,thanks for posting us,keep update up to date.

    Reply

  5. Saw these on Suma's blog and found them very interesting. Will have to try these some time.

    Reply

  6. wow... these are so beautiful and divine.. am bookmarking this..

    Reply

  7. Lovely modakam! Love this combo.

    Reply

  8. Wow, this modakam looks fabulous, wish i get some to munch.

    Reply

  9. I know how yummy they are. I skipped my lunch the day I made them so that I can enjoy them. 🙂

    Reply

  10. love the texture

    Reply

  11. Wow the prasadam looks so divine!..I am waiting to make this soon..

    Reply

  12. This is my favorite...
    Sure will try.. Thanks for the recipe..

    Reply

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