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 Maharshtra and Pillaiyar Chavithi in Tamil Nadu) and all the excitement associated with it.

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

Ingredients

  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!

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.

Notes:

Use the left over rice flour dough to make:

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

Undrallu Guggillu or Ammini Kozhukattai – Vinayaka Chavithi Naivedyam

Undrallu Guggillu - Ammini Kozhukattai
Undrallu Guggillu – Ammini Kozhukattai

Anyone who has made Modak or Kozhukattai will tell you that there is always some leftover poornam or rice flour dough used to make the modak. I am no different and every Vinayaka Chavithi, I am left with some dough. I often convert the left over rice flour batter to PalakayaluLast year, I came across this recipe for Undrallu Guggillu or Ammini Kozhukattai and was quite fascinated by the idea.

Undrallu Guggillu or Ammini Kozhukattai is nothing but tempered steamed rice flour balls, which makes it a very healthy yet filling snack. So you really don’t have to wait for Ganesh Chaurthi to try it. 🙂

How to Make Undrallu Guggillu or Ammini Kozhukattai

Time: 45 Mins

Serves: 4

Ingredients

  1. Rice Flour – 1 Cup
  2. Water – 1.5 Cups
  3. Sesame Oil – 2 tsp
  4. Coconut Oil – 1.5 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Udad Dal – 1 tsp
  7. Fresh Grated Coconut – 2 tbsp
  8. Red Chillies – 2 or 3
  9. Curry Leaves – A Few
  10. Salt to Taste

Method

  1. Boil the water with 1 tsp sesame oil and salt. The amount of salt you need is just as much as is required to make the water taste slightly salty.
  2. When the water is boiling:
    1. Turn the heat to low.
    2. Add the rice flour.
    3. Mix well.
    4. Cook over low heat till the rice flour dough comes together a ball.
  3. Take off the heat and let the rice flour batter cool.
  4. When the cooked dough has cooled:
    1. Grease palms with a little bit of sesame oil.
    2. Make marble-sized balls.
  5. Place the rice flour balls in a steel vessel.
  6. Cover the vessel.
  7. Using a pressure cooker, steam the rice flour balls for 5 to 7 minutes.
  8. Let the undrallu guggillu cool.
  9. To temper the undrallu guggillu or ammini kozhukattai:
    1. In a ladle heat the coconut oil.
    2. Add mustard seeds and wait till they splutter.
    3. Add the udad dal and stir-fry till it is golden brown.
    4. Add the split red chillies and curry leaves.
    5. Stir-fry for 10 seconds.
    6. Add the grated coconut and stir fry for a minute.
    7. Turn off the heat.
  10. Pour the tempering over the cooled undrallu guggillu.

 

Undrallu Guggillu - Ammini Kozhukattai
Undrallu Guggillu – Ammini Kozhukattai