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.
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.
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
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.
Indian, Maharashtra, Maharashtrian
For the Covering
Water as Required
For the Filling/Poornam
2/3CupFresh Grated Coconut
Oil for Deep Frying
Making the Covering
Melt the ghee.
Add the ghee to the wheat flour.
Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.
Gradually add water and knead into a firm but malleable dough.
Cover and set aside.
Making the Filling/Poornam
In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.
Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.
Turn off the heat and remove the poornam into a plate.
To Make the Talniche Modak
Divide the dough for covering into 11 portions.
Divide the poornam/filling into 11 portions.
Using a floured surface, roll the covering dough into 4" circle.
Place one portion of the filling in the centre of the circle.
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.
Repeat till all modaks are formed.
Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.
Carefully place the modaks in the oil.
Fry over low-medium heat to get a crisp golden covering.
Remove with a slotted spoon to ensure excess oil drains.
Leave on a plate for 5 minutes to cool.
Transfer to an air-tight container for storage.
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.
Today, I present Nivagrya, a wonderful use of the leftover rice flour dough used to make Modak on Ganesh Chaturthi.
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 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)!
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 thatare offered as Vinayaka ChavithiNaivedyam.
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.
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. 🙂