Authentic Chana Dal Mothagam Recipe – Coconut & Jaggery Filling

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Mothagam Recipe – Coconut & Jaggery Filling

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chana Dal Mothagam filling. This sweet and subtly spiced filling is traditionally used for making modak and mothagam, especially during festivals. I remember my grandmother making this every Ganesh Chaturthi, and the aroma would fill the entire house. It’s a little bit of work, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This chana dal mothagam filling is a delightful blend of sweet, nutty, and aromatic flavors. It’s not overly sweet, and the cardamom adds a beautiful fragrance. Plus, it’s surprisingly versatile – you can use it not just for mothagam, but also for filling other sweets! It’s a classic for a reason, and I’m excited to share my version with you.

Ingredients

Here’s what you’ll need to make this delicious filling:

• 0.5 cup Chana Dal (Split Bengal Gram) – about 100g
• 1 cup Jaggery – about 200g
• 0.5 cup Coconut, grated – about 50g
• 2 Cardamom Pods
• Pinch of Salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chana Dal: Type and Quality

I prefer using chana dal that’s a nice, bright yellow color. It indicates freshness. You can find it at any Indian grocery store. If you’re in a pinch, you can substitute with split yellow moong dal, but the flavor will be slightly different.

Jaggery: Regional Variations & Substitutes

Jaggery is unrefined cane sugar, and it comes in different forms depending on where you are in India. I use a dark, solid jaggery. If you can’t find solid jaggery, you can use jaggery powder, but you might need to adjust the water quantity slightly. Brown sugar can be used as a last resort, but it won’t have the same depth of flavor.

Coconut: Fresh vs. Dried

Freshly grated coconut is always best! It adds a lovely sweetness and texture. However, if you can’t get fresh, unsweetened desiccated coconut works perfectly well. Just make sure it’s not the sweetened kind.

Cardamom: Sourcing & Freshness

Cardamom is key to that beautiful aroma. I always buy cardamom pods and grind them myself just before using them. It makes a huge difference! Store cardamom pods in an airtight container to keep them fresh.

Unique Flavor Profile of Mothagam

What makes mothagam so special? It’s the balance of flavors! The earthy chana dal is beautifully complemented by the sweetness of jaggery and the fragrant cardamom. The coconut adds a lovely texture and subtle sweetness. It’s a truly comforting and satisfying combination.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in 1-3 hours in enough water to cover it. This softens it up for easier grinding.
2. Once soaked, drain the chana dal and pressure cook it with just enough water to cover it – about 1 cup. Cook for 5 whistles on medium heat.
3. Let the pressure release naturally. Then, drain any excess water and let the dal cool completely.
4. Now, grind the cooled chana dal into a smooth paste. You might need to add a tablespoon or two of water to help it along.
5. While the dal is cooking, let’s tackle the jaggery. Dissolve the jaggery in 1 cup of water. Strain it through a fine-mesh sieve to remove any impurities.
6. Bring the jaggery water to a boil and cook until it reaches a frothy consistency. This is important – it needs to be thick enough to bind the filling.
7. Add the ground chana dal paste, grated coconut, powdered cardamom, and a pinch of salt to the boiling jaggery syrup.
8. Now, the fun part! Cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This will take about 10-15 minutes. Be patient!
9. Once it’s thickened, remove from heat and let it cool completely.
10. Once cooled, your chana dal mothagam filling is ready to use! You can refrigerate it for up to 12 days in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Right Consistency

The filling should be thick enough to hold its shape but still be soft and pliable. If it’s too thick, add a teaspoon of water at a time. If it’s too thin, cook it for a few more minutes.

Preventing Sticking During Cooking

Jaggery can be sticky! Use a heavy-bottomed pan and stir constantly to prevent the mixture from sticking and burning.

Perfecting the Jaggery Syrup

The jaggery syrup is ready when it forms a soft ball when dropped into cold water. This ensures it will bind the filling properly.

Ensuring a Smooth Dal Paste

A smooth dal paste is crucial for a good texture. If your grinder is struggling, add a little more water, a tablespoon at a time.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the jaggery with vegan brown sugar or coconut sugar.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding a hint of ginger or nutmeg)

My friend loves adding a tiny bit of grated ginger or a pinch of nutmeg to the filling for a warmer flavor. Feel free to experiment!

Festival Adaptations (Ganesh Chaturthi, Krishna Janmashtami)

This filling is traditionally used for making modak during Ganesh Chaturthi and mothagam during Krishna Janmashtami. It’s a festive treat!

Serving Suggestions

This filling is traditionally used to fill mothagam or modak. But you can also use it to fill laddus or even stuff dates! It’s delicious on its own as a sweet treat too.

Storage Instructions

Store the cooled filling in an airtight container in the refrigerator for up to 12 days.

FAQs

Let’s answer some common questions:

What is Mothagam and where does it originate from?

Mothagam is a sweet dumpling popular in South India, especially in Tamil Nadu and Maharashtra. It’s traditionally offered to Lord Ganesha during Ganesh Chaturthi.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! You might need to reduce the amount of water slightly, as powdered jaggery dissolves more easily.

How do I know when the jaggery syrup has reached the correct consistency?

The syrup should be thick and frothy. A good test is to drop a tiny bit into a bowl of cold water – it should form a soft ball.

Can I make this filling ahead of time and freeze it?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it completely before using.

What is the best way to grind the chana dal for a smooth paste?

Soaking the dal for a good amount of time and adding a little water while grinding will help you achieve a smooth paste.

Is it possible to adjust the sweetness level of the mothagam filling?

Absolutely! You can adjust the amount of jaggery to suit your taste. Start with less and add more if needed.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!