Hayagriva | Hayagreeva Maddi | Chana Dal Halwa

I spent August trying out recipes from Karnataka and will post each in turn over the next few weeks. Today, I am posting the super-simple recipe for Hayagreeva Maddi, a Chana Dal Halwa from the Uttara Kannada region. 

 

Hayagriva Maddi is a favoured naivedyam for Lord Hayagreeva
Hayagriva Maddi


This dessert is said to be especially dear to Lord Hayagriva (the horse-faced avatar of Maha Vishnu ) and that is where it gets its name from. As with many a traditional naivedyam, Hayagreeva Maddi makes use of every day ingredients; in this case, chana dal, jaggery, and some dry-fuits. So you can make this dessert quickly. 

Do also try my recipes for Chana Dal Sundal and Chana Dal Payasam.

Recipe for Hayagriva | Hayagreeva Maddi | Udupi Chana Dal Halwa

Hayagriva | Hayagreeva Maddi
Prep Time
10 mins
Cook Time
30 mins
Soaking Time
1 hr
Total Time
40 mins
 

This is the recipe for a traditional Udupi Chana Dal Halwa called Hayagreeva Maddi (often simply called Hayagriva).

Course: Dessert, Sweets
Cuisine: Indian, Karnataka, Udupi
Keyword: Chana Dal Halwa, Hayagreeva Maddi, Hayagriva
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Chana Dal
  • 1 Cup Grated Jaggery
  • 1/2 Cup Grated Fresh Coconut
  • 4 Cloves (Optional)
  • 1 tsp Cardamom Powder
  • 1 tbsp Ghee
  • 8-10 Split Cashews
  • 1 tbsp Kishmish, Raisins
Instructions
Getting the Chana Dal Ready
  1. Wash the chana dal and soak the chana dal in 2 cups water for 1 hour. 

  2. Pressure cook the chana dal for 2 whistles so that it is cooked through but still holds its shape.

  3. Drain all the water from the cooked chana dal. You can make rasam with this water.

  4. Set aside.

Making the Hayagreeva Maddi
  1. In a large ladle, heat the ghee.

  2. Add cashews and raisins and stir-fry till the cashews are light brown.

  3. Set aside.

  4. Add the jaggery, cloves, and 2 tbsp water to a heavy bottomed vessel. 

  5. Over medium flame, melt the jaggery.

  6. When the jaggery is melted, add the cooked chana dal and mix well.

  7. As you mix the chana dal, break up the dal. The chana dal should not be mashed, just broken up.

  8. Let the mix cook till it dries up a bit.

  9. Add the grated coconut, cardamom powder, cashews and raisins; and mix well.

  10. Serve warm.

Hayagreeva Maddi
Hayagreeva Maddi

How to Make Hayagreeva Maddi | Chana Dal Halwa

  1. Cook the Chana Dal
    1. Wash the chana dal well under running water and soak it in 2 cups water for 1 hour. Soaking is not necessary but helps the chana dal cook quickly.

    2. Cook the chana dal till it the dal is just cooked and mashes pressed hard. Do not overcook the dal such that it mashes when mixed. I used a pressure cooker and cooked the chana dal for 4 whistles. If you have not soaked the dal, you may need a couple of more whistles.

    3. Drain all the water from the cooked chana dal. Save this water as you can use it to make rasam.
    4. Set the cooked chana dal aside.
  2. Fry the Cashews and Raisins
    1. In a large ladle, over medium flame, heat the ghee.
    2. Add the cashews stir-fry till the cashews are light brown.
    3. Add the raisins and stir-fry for a few seconds.
    4. Set aside till needed.
  3. Cooking the Hayagreeva Maddi
    1. To a heavy bottomed vessel, add the jaggery, cloves, and 2 tbsp water.
    2. Heat over medium flame till the jaggery melts.
    3. Add the cooked chana dal and mix well.
    4. While mixing, break up the chana dal a bit. Do not mash it.

    5. Let the chana dal and jaggery cook till it dries up a bit. Mix constantly with a gentle hand.
    6. Turn off the heat.
    7. Add the coconut, cardamom powder, and fried dry fruits.
    8. Mix well.
    9. Serve warm.
Udupi Chana Dal Halwa | Hayagreeva Maddi
Udupi Chana Dal Halwa | Hayagreeva Maddi