Talniche Modak | Fried Modak: Ganesh Chaturthi Recipe from Maharashtra

Today I present Talniche Modak | Fried Modak as my entry for the 106th Foodie Monday Blog Hop with the theme Ganesh Chaturthi recipes.

Ganesh Chaturthi (called Pillayar Chavithi in Tamil Nadu and Vinayaka Chaviti in Andhra Pradesh) is one of my favourite festivals and perhaps, the biggest festival in Maharashtra. Modak (or Kozhukattai) is a must for Vinayaka Chaviti | Ganesh Chaturthi pooja as it is among Ganapati’s favourite food.

Talniche Modak
Talniche Modak

I usually make the traditional Steamed Modak| Ukdiche Modak for naivedyam. In Maharashtra, they also make Talniche Modak or Fried Modak. I have been meaning to try this recipe for a while now and the Blog Hop theme presented me with the perfect opportunity.

What I like about this modak is the contrast of textures and tastes; the soft sweet coconut poornam inside and the slightly savoury crunchy exterior. Also, the Talniche Modak last a wee bit longer than Ukdiche Modak and so if you can make them in advance.

Do also see my post on Recipes for Ganesh Chaturthi.

Fried Modak | Talniche Modak
Fried Modak | Talniche Modak

I will post the step-by-step recipe with pictures of every stage later. Today I was rushed off my feet as I had a birthday lunch to attend and then a concert in the evening. I gave up my Sunday afternoon siesta to create this post. 😀

How to Make Talniche Modak | Fried Modak

Talniche Modak | Fried Modak
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Talniche Modak | Fried Modak is a naivedyam made for Ganesh Chaturthi in Maharashtra. It uses a wheat flour covering and is deep fried unlike the traditional Modak which is steamed.

Course: Dessert
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 11 Modaks
Author: Aruna
For the Covering
  • 3/4 Cup Wheat Flour
  • 1 tbsp Ghee
  • 2 Large Pinches Salt
  • Water as Required
For the Filling/Poornam
  • 2/3 Cup Fresh Grated Coconut
  • 1/2 Cup Sugar
  • 1/2 tsp Cardamom Powder
Other Ingredients
  • Oil for Deep Frying
Making the Covering
  1. Melt the ghee.

  2. Add the ghee to the wheat flour.

  3. Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.

  4. Gradually add water and knead into a firm but malleable dough.

  5. Cover and set aside.

Making the Filling/Poornam
  1. In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.

  2. Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.

  3. Turn off the heat and remove the poornam into a plate.

To Make the Talniche Modak
  1. Divide the dough for covering into 11 portions.

  2. Divide the poornam/filling into 11 portions.

  3. Using a floured surface, roll the covering dough into 4" circle.

  4. Place one portion of the filling in the centre of the circle.

  5. Gather up the edges of the covering to form a potli or a small parcel. You can also make small pleats by pinching the covering as I have done.

  6. Repeat till all modaks are formed.

  7. Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.

  8. Carefully place the modaks in the oil.

  9. Fry over low-medium heat to get a crisp golden covering.

  10. Remove with a slotted spoon to ensure excess oil drains.

  11. Leave on a plate for 5 minutes to cool.

  12. Transfer to an air-tight container for storage.


Fried Modak
Fried Modak

Do you want to see other Ganesh Chaturthi recipes my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

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

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 | 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
  • 2 Cups Rice Flour
  • 2.5 Cups Water
  • 1 tbsp Oil
  • 4-6 Green Chillies
  • 2 tsp Cumin Seeds
  • Salt to Taste
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

Ganesh Chaturthi | Vinayaka Chavithi Naivedyam Recipes

How time flies! Shravana Maasam is almost over and Bhadrapada Maasam is just around the corner. Bhadrapad means Vinayaka Chavithi (called Ganesh Chaturthi in Maharashtra and Pillaiyar Chavithi in Tamil Nadu) and all the excitement associated with it. This year the date for this festival is August 25, 2017.

The 10 days of Ganesh Chaturthi celebrations are very special in Mumbai. Here, in my city, it is a community festival with beautiful Ganesha idols worshipped all around the city. It is a magical time where this Maximum City is immerses itself in the worshipping Ganesha as Vighnaharta, the Destroyer of All Obstacles.

Vinayaka Chavithi (Ganesh Chaturthi) is one of the major poojas we do at home and here are the recipes from Andhra Pradesh that are offered as Vinayaka Chavithi Naivedyam.

Modakam, Ukdiche Modak

Undrallu, Kudumulu 

Pala Undrallu
 Ukdiche Modak in Maharshtra or Vella Kozhukattai in Tamil Nadu  Uppu Undrallu  Pala Undrallu - Vinayaka Chaviti Naivedyam
Pappulo Undrallu Undrallu Guggillu, Ammini Kozhukattai Chintapandu Pulihora, Tamarind Rice
Pappulo Undrallu - Vinayaka Chavithi Naivedyam - 1 Undrallu Guggillu - Ammini Kozhukattai Pulihora or Puliyodarai or Tamarind Rice
Nimmakaya Pulihora Vada Pappu Panakam
Nimmakaya Pulihora, Elumichai Sadam, Lemon Rice or Nimbu Chawal Vada Pappu Panakam
Pacchi Chalimidi Minapa Garelu, Medu Vada Perugu Garelu, Aavadalu
Pachi Chalimidi - Naivedyam for Rama Navami, Navaratri, Varalakshmi Pooja, Seemantham Garelu, Medu Vada or Ulundu Vadai Thayir Vada, Perugu Garelu or South Indian Style Dahi Wada
Saggubiyyam Payasam Semiya Payasam Bellam Paravannam
Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding  Semiya Payasam, Semiya Kheer, or Vermicelli Pudding Bellam Paramannam - Jaggery and Rice Pudding
Gasagasala Payasam Badam Payasam Carrot Payasam
Vegan Gasagasala Payasam, Gasagasala Payasam, Khus Khus Kheer, Poppy Seeds Kheer Badam Payasam or Badam Kheer Carrot Payasam, Carrot Kheer, Gajar ki Kheer
Obbattu, Bobbattu Poornalu, Poornam Boorelu Chandrakantalu
Obbattu, Bobbattu, Puran Poli or Holige Poornam Boorelu or Poornalu - 2 Chandrakanta or Chandrakantalu
Bellam Pulusu, Mukkala Pulusu  Mudda Pappu  Dosakaya Mukkala Pachadi
Bellam Pulusu, Teepi Pulusu or Mukkala Pulusu Mudda Pappu Dosakaya Mukkala Pachadi - Andhra Special Recipe

Hesaru Bele Panchakajjaya – Vinayaka Chavithi Special from Karnataka – Guest Post by Aparna Sitaraman

Hesaru Bele Panchakajjaya
Hesaru Bele Panchakajjaya

This past fortnight has been such a hectic one at work that I have not been able to plan or make dishes for Ganesh Chaturthi ( aka Vinayaka Chavithi). This was when Aparna stepped in to suggest that I try Panchakajjaya, a traditional naivedyam from Karnataka. Not only did she suggest it, she sent me her recipe immediately AND then pinged her aunt for alternate recipes. So I have quite a few variations of Panchakajjaya with me right now. I made Aparna’s recipe for Hesaru Bele Panchakajjaya and have stashed away the others for future use. 🙂

The Panchakajjaya was very very easy to make, absolutely delicious and crunchy to boot. I can see why Ganesha would love it.

This is Aparna’s second contribution to the blog after Milagu Kuzhambu.

Makes: 1 Cup

Time: 30 Mins


  1. Hesaru Bele, Moong Dal, Pesara Pappu – 1/2 Cup
  2. Kadle Bele, Chana Dal, Senaga Pappu – 1/4 Cup
  3. Grated Coconut – 1/2 Cup
  4. Grated Jaggery – 1/3 Cup
  5. Ghee – 1 tsp (Optional, I did not use any)
  6. Green Cardomom – 4

Panchakajjaya with Moong and Chana Dal - Ganesh Chaturthi Naivedyam

Method to Make Hesaru Bele Panchakajjaya

  1. Peel and powder the green cardamom seeds.
  2. Roasting and Grinding the Dals
    1. Dry roast the moong dal till it is light brown.
    2. Dry roast the chana dal till it is light brown.
    3. Spread the 2 roasted dals in a plate to cool.
    4. Grind the dals to a coarse powder. The idea is to breakup the dal not to make a fine powder.
  3. Putting the Panchakajjaya Together
    1. Mix jaggery, coconut and ghee by hand till they are well mixed.
    2. Add the roasted dal powder and cardamom powder.
    3. Mix well.
  4. Offer as naivedyam and serve as prasadam.

Panchakajjaya Recipe Vinayaka Chavithi or Ganesh Chaturthi Naivedyam from Udupi-Karnataka

Modakam | Ukdiche Modak | Vella Kozhukattai – Vinayaka Chaviti Naivedyam

Modakam, Ukdiche Modak or Vella Kozhukattai
Modakam, Ukdiche Modak or Vella Kozhukattai

Modakam is synonymous with Ganapati or Vinayaka. When you think of Naivedyam for Vinayaka, the first thing that pops into the head in Modakam. I have been putting off writing about modak because I wanted to do a step-by-step post with detailed pics. However, I almost always make modak only on the occasion of Vinayaka Chavithi (called Ganesh Chaturthi in Maharashtra and Pillayar Chaturthi in Tamil Nadu).  On the festival days, I am multi-tasking and washing hands every now-and-then to take pics is next to impossible. This year was no different.

Though I did not have pictures for every step, I decided to go ahead and post the recipe anyway. First, there are many blogs on the Internet that give the step by step procedure. Second, this time around I made the modakam using a mold and was pleased with the pretty pretty shape. 🙂

So here we go!

Do also try my recipe for Talniche Modak | Fried Modak!

How to Make Modakam | Ukdiche Modak | Vella Kozhukattai

Makes: 20-25

Time: 1 hour

Ingredients for the Covering

  1. Rice Flour – 1 Cup
  2. Water – 1.25 Cups
  3. Salt – 1/4 tsp
  4. Sesame Oil – 1 tsp

Ingredients for the Poornam

  1. Fresh Grated Coconut – 1 Cup
  2. Grated Jaggery – 3/4 Cup
  3. Green Cardamom – 4
  4. Water – 1 tbsp

Other Ingredients

  • Sesame Oil – ~2 tsp (for greasing)

Method to Make the Poornam

  1. Peel the cardamom and crush the seeds to a fine powder.
  2. In a heavy-bottomed vessel, melt the jaggery along with the water.
  3. When the jaggery is completely melted and starts to bubble, turn down the heat.
    1. Turn down the heat.
    2. Add the cardamom powder and grated coconut.
    3. Mix well.
    4. Keep mixing till the mixture starts to form a ball.
  4. Turn off the heat.
  5. Take the poornam out onto a plate or vessel.
  6. Let the poornam cool till it is just warm.
  7. Shapethepoornam into small balls.
    • Use about 1 to 1.25 tsp of poornam for each ball.
    • Greasing your palms with make the task easier.
  8. Set the poornam balls aside.

Method to Make the Dough for the Outer Cover

  1. Bring the water to a boil.
  2. When the water starts to boil:
    1. Turn down the heat.
    2. Add the salt and sesame oil.
    3.  Mix well.
    4. Add the rice flour.
  3. Mix well.
  4. Keep mixing till the dough starts to form a ball.
  5. Remove the dough into a plate.

Making the Modak or Kozhukattai by Hand

  1. Grease your palms.
  2. Shape the dough into small balls.
    • Use about 1.5 tsp of dough for each ball.
    • Greasing your palms with make the task easier.
  3. Place one rice flour dough ball in one palm.
  4. Using the fingers of the other hand, gently press the dough ball to flatten it.
    • The thickness of the disk should be that of a paratha.
  5. Place one ball of poornam in the middle of the disc.
  6. Gently fold the disc over the poornam to cover it completely.
  7. Gently pull the dough at the top to get the triangular or modak shape.
  8. Pinch off the extra dough.
  9. Repeat steps 1 to 7 to make the remaining modaks.
  10. Grease a flat-bottomed steel dish or a “dabba”.
  11. Place the modaks in the greashed dish.
  12. Cover the dish.
  13. In a pressure cooker, steam the modaks for about 10 minutes.
  14. Let the cooker cool before taking out the modaks.

Making the Modak or Kozhukattai Using a Mould

Modak or Kozhukattai Mould


  1. Grease the mould.
  2. Close the mould.
  3. Use the rice flour dough to line the mould.
  4. Using greased fingers, press the dough such that it covers all sides of the mould.
    • Be sure to get the dough into the tip of the mould.
    • Remove excess dough.
  5. Once the rice dough covers the inside of the mould,placesomepoornam into hollow.
    1. Gently press with your fingers so that the modak is “packed” with the poornam.
    2. Be sure not to fill the mould to the brim with the poornam. You need space for the bottom covering.
  6. Using the rice dough, make a small disc. The disc should be slightly larger in  diameter than the opening of the mould. 
    • Press the disc gently so that it goes into the mould.
  7. Gently open the mould and take out the modak.
  8. Repeat steps 1 to 7 to make the remaining modaks.
  9. Grease a flat-bottomed steel dish or a “dabba”.
  10. Placethemodaks in the greased dish.

    Modak or Kozhukattai - Ready to Be Steamed
    Modak or Kozhukattai – Ready to Be Steamed
  11. Cover the dish.
  12. In a pressure cooker, steam the modaks for about 10 minutes.
  13. Let the cooker cool before taking out the modaks.


Use the left over rice flour dough to make:

You could even add some sesame seeds and chilli powder to it and make Palakayalu.