Nivagrya: Ganesh Chaturthi Special from Maharashtra

Today, I present Nivagrya, a wonderful use of the leftover rice flour dough used to make Modak on Ganesh Chaturthi.

Nivagrya is a steamed rice flour disc
Nivagrya

Much as I try to make the exact amount of rice flour dough that is needed for Ukadiche Modak, I always have some leftover. In fact, when we cook for festivals there is quite a bit of random odds and ends that are leftover. In most Indian homes, wastage of food is considered a sin and so there are a multitude of side-dishes that have been devised to use up leftovers.

In South India, the left over rice flour dough from the outer covering of Modaks is used to make Ammini Kozhukottai | Undrallu Guggillu, Paala Undrallu, and Pappulo Undrallu.

In Maharashtra, they use it to make Nivagrya, small spicy steamed pancakes or patties. All you need to do is add some cumin, coarse green chilli paste, and salt to the dough, mix well, make small thick pancakes and steam them.

Savour them hot off the steamer with some cold yogurt or just drizzle them with some groundnut oil. Let me assure you that once you try Nivagrya, you will just find reasons to make them. It is also very easy to make so you can have a delicious snack ready in under 30 minutes.

Actually, the dough in itself is so tasty that I tend to snack on it while making the discs. In fact, this dough is very similar to the batter I make for Biyyam Pindi Vadiyalu (Sun-dried rice flour fritter from Andhra Pradesh)!

Do you have extra Puran from making Puran Poli, Bobbatu, or Obbattu? Make Holige Saaru or Poornam Boorelu.

If you like this recipe, I can guarantee that you will love the Gujarati Rice Khichu, which is identical to the dough we made in this recipe.

Nivagrya | Ganesh Chaturthi Recipe
Nivagrya | Ganesh Chaturthi Recipe

How to Make Nivagrya

Nivagrya | Maharashtrian Recipe for Ganesh Chaturthi
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Nivagrya | Ganesh Chaturthi Special from Maharashtra
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Nivagrya is made with the leftover rice flour dough from making Modaks. Just add some cumin, green chilli paste, and salt to the dough; make small patties and steam them.

Course: Side, Snack
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 6 People
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2.5 Cups Water
  • 1 tbsp Oil
  • 4-6 Green Chillies
  • 2 tsp Cumin Seeds
  • Salt to Taste
Instructions
Making the Green Chilli - Cumin Paste
  1. Chop the green chillies to small pieces.

  2. Pound the green chilli to crush them.

  3. Add the cumin seeds and just pound once to release the flavours.

  4. Set aside.

Making the Dough
  1. Boil the water with the oil and salt.

  2. When the water starts to boil, turn down the flame.

  3. Add the rice flour and mix well.

  4. Cook over low flame while mixing continuously till the  mix comes together as a ball.

  5. Turn off the heat and take out into a plate.

  6. Let it cool a bit.

  7. Add the green chilli, cumin paste, and a bit more salt, if needed.

  8. Mix well.

Making the Nivagrya
  1. Add water to a steamer and let the steam build up.

  2. Using a few drops of oil, grease your palms.

  3. Divide the dough into 16 portions.

  4. Roll each portion into a ball.

  5. Pat each ball into a thick pancake/puri.

  6. Steam the Nivagrya for about 15 minutes.

  7. Turn off the steamer and wait for 5 minutes.

  8. Open the steamer and serve the Nivagrya hot with cold Dahi or just a drizzle of raw groundnut oil.


 

Nivagrya | Steamed Rice Flour Discs from Maharashtra
Nivagrya | Steamed Rice Flour Discs from Maharashtra

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