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 is made for Ganesh Chaturthi in Maharashtra
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

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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 | Maharashtrian Recipe for Ganesh Chaturthi
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

Green Papaya Avial Kootan | Paccha Papaya Avial

This recipe for Green Papaya Avial Kootan makes its way to the blog courtesy my colleague, Srividya K. Another colleague got Paccha Papaya Thoran for lunch and the conversation turned to the uses of unripe Papaya. Srividya mentioned making Avial with it and so here I come with the recipe.

Green Papaya Avial | Paccha Papaya Avial Kootan
Green Papaya Avial | Paccha Papaya Avial Kootan

I have already posted the recipe for the traditional Kerala Avial which is made with a mix of vegetables.

As I had never cooked with unripe Papaya ever before, I was a tad bit apprehensive about how this Paccha Papaya Avial would turn out. My fears, as it were, were unfounded and the Avial was just delicious with a mild flavour of the Papaya.

The success of this venture has also given me the impetus to try the Green Papaya Thoran soon. 🙂

How to Make Green Papaya Avial Kootan | Paccha Papaya Avial

Green Papaya Avial
Green Papaya Avial Kootan | Paccha Papaya Avial
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This is the recipe for Green Papaya Avial (Paccha Papaya Avial Kootan), a variation of the traditiona Kerala Avial made with unripe Papaya.

Course: Main
Cuisine: Indian, Kerala
Servings: 4 People
Author: Aruna
  • 250 Gms Green Papaya
  • 1/3 Cup Grated Coconut
  • 2 Green Chillies
  • 1 tsp Cumin Seeds
  • 1 tbsp Coconut Oil
  • 1/4 Cup Thick Curd
  • Curry Leaves, A Few
  • Salt to Taste
Making the Coconut Paste
  1. Grind the grated coconut, green chillies and cumin with just a little water to form a coarse paste.

  2. Set aside.

Preparing the Papaya
  1. Peel the papaya and cut into 4 pieces.

  2. Discard any seeds.

  3. Scrape off the white layer on the inside.

  4. Cut into 1" cubes.

  5. Add the Papaya pieces about 1/2 litre water, salt and turmeric.

  6. Cook covered till the Papaya is transparent and just done. If you cut with a knife, it should be firm but go through the piece.

  7. If there is excess water, drain it out. 

Putting Together the Green Papaya Avial
  1. Turn the heat to low.

  2. Add the curry leaves, coconut paste and coconut oil to the cooked papaya pieces.

  3. Mix well.

  4. Add the dahi and salt (if required) to the Avial.

  5. Mix well.

  6. Add just a little water, if the Avial is dry.

  7. Cook over low flame for 3-5 minutes. 

  8. Turn off the heat and cover.

  9. Let the Green Papaya Avial Kootan rest for about 10 minutes.

  10. Serve with hot steamed rice!

Paccha Papaya Avial Kootan
Paccha Papaya Avial Kootan

Kobbari Atukulu | Aval Thengai Sadam: Krishna Janmashtami Recipe

Today I am presenting Kobbari Atukulu or Aval Thengai Sadam. It is essentially Kobbari Annam (Coconut Rice) made with Atukulu instead of rice. I made it  as a part of naivedyam for Sri Krishna Janmashtami. Also called Gokulashtami in Maharashtra and Krishnashtami in South India, this festival celebrates the birth of Lord Krishna.

Kobbari Atukulu | Aval Sadam

Krishna is said to be very fond of Atukulu, Poha, Aval, or Beaten Rice, and so dishes centered on this ingredient are a key part of the naivedyam on Krishna Janmashtami.

I have already written about Atukula Paramannam | Aval Payasam, Vella Aval | Bellam Atukulu, Mosaru Avalakki | Atukula Daddojanam, and other dishes in this post on recipes for Krishnashtami.

Other traditional offerings include butter, milk, curd, and an assortment of munchies like Thattai | Chekkalu, Seedai, Murukku, etc.

On Gokulashtami, Sri Krishna is worshipped as Balagopal and as such is offered all things that young children may like.

Also, all naivedyam is offered in the evening of Janmashtami and savoured the next day as Krishna was born at night.

I made Kobbari Atukulu | Aval Thengai Sadam this year for Gokulashtami because I love it’s savoury taste. Also it is lighter on the stomach that the traditional Coconut Rice and so that’s a bonus as well.

Kobbari Atukulu Annam

How to Make Kobbari Atukulu | Aval Thengai Sadam

Kobbari Atukulu | Aval Thengai Sadam
Kobbari Atukulu | Aval Thengai Sadam 
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Kobbari Atukulu or Aval Thengai Sadam is the traditional coconut rice made with beaten rice instead of rice. It is one of the items you can make as naivedyam for Krishna Janmashtami.

Course: Breakfast, Main Course
Cuisine: Andhra Recipes, South Indian, Tamil Nadu
Servings: 4 People
Author: Aruna
  • 2 Cups Thick Poha, Atukulu, Aval
  • 1/2 Cup Grated Coconut
For Tempering
  • 1 tbsp Oil Sesame preferred
  • 1 tsp Udad Dal, Minapappu
  • 1 tsp Chana Dal, Senaga Pappu
  • 1 tsp Rai, Avalu
  • 8-10 Cashews, Broken to Quarters
  • 3-4 Red Chillies
  • 8-10 Curry Leaves
  • 1 Pinch Asafoetida, Hing, Inguva
  • Salt to Taste
  1. Wash the poha under running water and set aside in a colander for 30 to 45 minutes to drain well.

  2. In a kadhai, heat the oil.

  3. Add mustard seeds and wait till they splutter.

  4. Add udad dal and chana dal.

  5. Fry till light golden brown.

  6. Add cashew pieces and stir-fry for a few seconds.

  7. Add split red chillies, curry leaves and asafoetida.

  8. Stir-fry for 5 to 10 seconds.

  9. Add grated coconut and stir-fry for 2-3 minutes.

  10. Add salt and mix well.

  11. Add the drained poha and mix well with a light hand.


Aval Thengai Sadam | Kobbari Atukulu
Aval Thengai Sadam | Kobbari Atukulu

Muger Mithai | Bengali Moong Dal Laddu

Today I present Muger Mithai or a Bengali Moong Dal Laddu for the Foodie Monday Blog Hop theme of Festive Recipes.

Bengali Moong Dal Laddu | Muger Mithai
Bengali Moong Dal Laddu | Muger Mithai

I chose this recipe for a special reason; today is Raksha Bandhan and yesterday was Friendship Day. So, I wanted a sweet that was celebrate both my sibling and my friends. First, since this is a blog hop, I chose to make a sweet that learnt about from one of my blogger friends, Jayeeta Basu. We became friends through our blogs and she did one of the earliest guest posts on my blog; Radha Ballavi with Cholar Dal.

When she posted the recipe for Muger Mithai, I was fascinated because to me it was like Moong Dal Halwa as a laddu. I have been wanting to make it ever since I read about it. Raksha Bandhan seemed the best time to try it because one of brother’s favouritest desserts is Moong Dal Halwa, especially the one offered as Prasadam at ISKCON. So I knew he would love this Muger Mithai, which is a close cousin.

So without much ado, I present to you this wonderful recipe for a Bengali Moong Dal Laddu. It is rich, it is delicious, it is not too sweet, and just perfect for any festive occasion. Also, because it is shaped as a laddu it is easy to serve and eat in small portions.

Thank you, Jayeeta, for this wonderful recipe. Anand, I hope you do love it.

Do visit Jayeeta’s blog Cooking Delight for delicious Bengali recipes!

How to Make Muger Mithai | Bengali Moong Dal Laddu

Muger Mithai is a delicious Bengali Moong Dal Laddu
Muger Mithai | Bengali Moong Dal Laddu
Prep Time
4 hr
Cook Time
40 mins
Total Time
4 hr 40 mins

I learnt this recipe for Muger Mithai from my blogger friend Jayeeta Chatterjee. I absolutely love it as it is like delectable Moong Dal Halwa in a laddu form.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 16 Laddus
Author: Aruna
  • 150 gms Dhuli Moong Dal
  • 150 gms Sugar
  • 100 gms Ghee Original recipe used 150 gms
  • 100 gms Mawa
  • 8-10 Whole Cashews
  • 1 Pinch Saffron Strands
  • 1/4 tsp Cardamom Powder
  • 1/3 Cup Water
  • Pistachio Slivers for Garnish
Preparing the Moong Dal Paste
  1. Wash and soak moong dal in 2 cups water for 4 to 6 hours.

  2. Drain all the water from the soaked dal. I left it in the colander for 30 minutes.

  3. Grind the moong dal to a smooth paste without adding any water.

  4. Set aside.

Making the Sugar Syrup
  1. In a heavy bottomed vessel, over a medium flame, heat the sugar and water together till the sugar melts.

  2. Turn off the heat.

  3. Add saffron and cardamom powder.

  4. Mix well, cover, and set aside.

Making the Muger Mithai | Bengali Moong Dal Laddu
  1. In a kadhai, over medium flame, melt the ghee.

  2. Add the moong dal paste.

  3. Fry the moong dal paste in the ghee till the raw taste disappears. It took me about 20 minutes. Stir constantly because the paste has a tendency to stick to the bottom and burn.

  4. When the dal paste is fried, add the crumbled mava and cashew pieces.  

  5. Mix well.

  6. Now add the sugar syrup and cook till the syrup is absorbed.

  7. Transfer the sweetened, cooked moong dal into a plate and let it cool to room temperature.

  8. Start rolling into laddus.

  9. Garnish the laddus with pista slivers.

  10. Enjoy!

Recipe Notes
  • You need to fry the Moong Dal paste well in ghee on a medium flame so as not to have a raw taste. It needs patience but do persist.


Moong Dal Laddu | Muger Mithai
Moong Dal Laddu | Muger Mithai

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