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1
Take 1 cup of raw rice in a bowl, rinse it 2-3 times with water, then drain completely.
2
Soak the drained rice for 10-15 minutes until it absorbs water properly.
3
Spread the soaked rice on a clean white cloth and dry it under a fan for about 30 minutes until it retains slight moisture but is no longer wet.
4
Heat a pan, add 0.5 cup of split moong dal, and roast on low flame for about 5 minutes until the color changes. Turn off heat and let it cool completely.
5
In a saucepan, combine 1 cup of jaggery with 0.25 cup of water and heat until the jaggery dissolves completely. No specific syrup consistency is needed. Turn off heat and set aside.
6
Add the roasted moong dal, dried rice, and 4-5 cardamom pods (if using) to a mixer jar and grind to a coarse powder consistency.
7
Heat 2 tablespoons of ghee in a pan, add the ground powder mixture, and roast on low flame for 5-6 minutes until fragrant.
8
Add 2 cups of water first and stir quickly to prevent lumping, then add another 1 cup of water (total 3 cups). Mix well to combine.
9
Cover the pan with a lid and cook on low flame for 5 minutes to allow the mixture to start setting.
10
Open the lid, strain and add the prepared jaggery syrup (or use directly if clean), mix well. Continue cooking on low flame while stirring occasionally until the mixture thickens.
11
Turn off heat, add 1 cup of grated coconut, and mix well. Cool until warm enough to handle with bare hands.
12
Apply ghee or oil to your palms and shape the cooled mixture into small round balls, or use a mothagam mold. If using a mold, first apply ghee or oil, fill with the mixture, press firmly, and remove excess.
13
Arrange all the shaped mothagams on an oiled idiyappam plate or steaming tray.
14
Boil water in a steamer, place the tray with mothagams inside, cover the lid, and steam on high flame for 10 minutes.
15
Turn off heat and let the mothagams cool to warm before serving. They are softest and most delicious when served warm.
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