Kolukattai and Mothakam
Kolukattai and Mothakam are same except in their shapes - Kolukattai is shaped like patties and Mothakam is like a small ball.
Roasted red rice flour 2 cups
Green gram dhal 1 cup skinned and cleaned
Jaggery 200 Gms
Cardamom powder ½ teaspoons
Coconut scrapped 1 cup
Salt to taste
Dry roast the green gram and boil this in water, until it becomes soft.
Drain well and let it cool. Powder or scrape the jaggery.
Mix the cooked green gram, jaggery, coconut, cardamom powder and salt together to form a homogeneous mixture.
To the rice flour, add salt and mix with boiling water into dough using just enough water.
The dough should be soft and pliable but not watery.
With lime sized dough in the hands, flatten to a round disc and make it into a cup shape.
Take care not to make it thin anywhere. It should be the same thickness everywhere.
In the middle, place a spoonful of the dhal mixture, cover and press the edges of the dough disc together to seal firmly to form a semi lunar shape.
Press with a fork to get a serrated edge.
Steam these few at a time carefully.
These might tend to break up if the dough cups are not thick enough.
To make Mothakam, the edges of the flattened dough should be gathered together to form a small cone at the top to take the form of a small ball.
Steam this in the same way as for kolukattai.