For the outer cover :
Raw rice -- 1 cup
Salt -- 1/4 tsp ( acc to taste)
Coconut oil -- 1/2 tsp
Jaggery -- 1/4 cup ,powdered
Salt -- a pinch
Cardamom powder -- a pinch
- Soak the raw rice for min 1 hour and add to the blender. Add water until the rice gets immersed (may be add an extra half inch )and grind it finely. Transfer this to a kadai (non stick ) and add the coconut oil and the salt. Mix well . Heat the batter over medium low heat until it gets cooked altogether and comes a mass.
- Remove the kadai from the heat and close it with a lid. Let t sit for 5 minutes. Knead the dough well and make sure it's evenly mixed well.
- Dry roast the sesame seeds over medium low heat and fry until they stop popping. Remov efrom the heat and bring down to room temperature.
- Add the roasted sesame seeds, jaggery,cardamom powder, salt in a mixie jar /blender and give it a whip for 2,3 times. ( U may also make that to fine powder , if u wish )
- Transfer the filling /poornam to bowl and make it ready.
- Apply oil on both of ur hands (grease ur hands as needed ) and pinch a small amount of dough (small lemon sized) . Pat the dough in the center and start flattening around the corner until u get a thin bowl kinda shape.
- Fill the bowl with the poornam /filling and bring all the edges together towards the center and seal it perfectly without any opening, else, the poornam will come out when cooked.
- Place it on a greased idli plate / cheese cloth covered and steam for excatly 12 minutes ,not more than that.
- Switch off and remove the idli maker from the heat and open the lid . let them stand for 5 minutes and then slowly take the modhakam out and offer to Lord Ganesha when they come down to room temp.
- For those who don't have a idli maker ,use a bigger kadai filled with an inch of water and place a small bowl in the center. Keep the plate filled with modhakam on top of the bowl and cover the kadai with lid. Cook for 10 to 15 minutes.