Make a checklist. Place near the cooking area

Place near the cooking area

Rice wrap:
Mix flour, ghee and salt in a bowl. Add boiling water little by little ; knead the dough. Should be smooth. Cover with a wet cloth and rest -30 minutes
Sweet filling :Add jaggery to 1 tablespoon water in a saucepan over medium heat; Jaggery will dissolve and boil. No worry about consistency of the syrup. Since we get export quality jiggery with no impurities, Add ghee. Add grated coconut and stir. Add pinch of salt, cardamom. Let it thicken a little, Turn off the stove and let cool

Urud fillig: soak urud in 2c water, 30 min. drain, Make a fairly thick paste in a blender with 1/2c water, ginger, green chili. add salt to taste. add 1 tbsp chopped curry leaves. Over medium low heat heat a tbsp oil in a saucepan then add mustard. After the mustards splutter, season with cumin, fenugreek, asafetida, 2minute. Stir in ginger, curry leaves and chilies. stir in urud paste, saute until the raw smell goes away and thickens. -3-4 min. turn off the stove, cool

Moong filling: soak moong in 1/2c water; 15 min. Blend with coconut, green chile, make a fairly thick paste. transfer to a microwave safe plate. Salt to taste. add 1tbsp chopped curry leaves, mix, microwave 3 minutes. cool.
I used wheat flour to make a wrap for moong filling and sweet filling. Take wheat in a bowl. add oil. mix with fingers, add water little by litte to make a soft dough. Knead well, rest for 15 minutes

Making moong mothak: you may use a leaf, mold, or your palm. I used them all Grease them generously with oil.
Using mould: I do not like to use mould. Line the mould with enough dough to make a thin layer. I used the big half circle mould for moong filling. Used the other for sweet filling. place about a tbsp filling on the lining. close tight. the cone shaped mould has hole when closed. cover it with a little dough. Press gently, clean up the edges

Steam cook mothaks just as you steam cook idlies. Grease the well, Place the mothaks with fillings on the wells. assemble the idli stand. Take enough wate about 15c. in the cooker, bring it to boil over high heat.. Place the stand. close the lid, do not use the weight. Let steam cook for 10-115 minutes. You can smell it when it is completely cooked. Turn of the stove. Let the cooker cool, take out the stand, let mothaks cool. Open the mould carefully. place them o a plate

I used leaf and mould for rice wrapped dumplings. use the mould as described above for lining, filling, closing, opening and steaming. used the cone shaped mould for sweet filling, half moon shaped mould for urud filling. steam cook as described above

Using leaf for sweet mothak
take 3tbsp dough, make a, flatten it on a grease felf. Place the filling
in the center, close as shown. seal by pressing nclosed edgeplace on idli plates, Steam cook as described above

Dumplings are ready Taste and share. celebrate