Today, I present the recipe for Nivagrya, a traditional Maharashtrian snack that makes great use of the leftover rice flour dough used to make Modak during Ganesh Chaturthi. As a bonus, this gluten-free, vegan dish can be very easily adapted for a Renal Diet or a Kidney Diet.

When we cook for festivals, there is always the question of what to do with leftover ingredients. For example, I try to make the exact quantity of rice flour dough that is needed for Ukadiche Modak, but there is always some leftover. As a result, across India, there are a multitude of traditional recipes devised to use leftovers. This one for Nivagrya from Maharashtra is one such recipe.
Maharashtrian use the rice flour dough of the Modak covering to make Nivagrya; a small, spicy steamed pancakes or patties. To make this snack, all you need to do is add some cumin-green chilli paste and salt to the dough, mix well, make small thick discs, and steam them.
You savour Nivgrya hot off the steamer with some cold yogurt or a drizzle of groundnut oil.
Recipes to Use the Leftover Rice Flour Modak Dough
In South India, the left over rice flour dough from the outer covering of Modaks is used to make:

Adapting the Recipe for a Renal Diet or a Kidney Diet
The caveat as always: I am not a certified dietician or nutritionist. I adapt dishes for a low-potassium, low-sodium Kidney Diet using guidelines I have been given for a family member who suffered from Chronic Kidney Disease (CKD).
Please follow guidelines given by your doctor.
To adapt this recipe for a Renal Diet or a Kidney Diet, you can do one of the following:
- Omit the salt and squeeze some lime juice on the warm Nivagrya before serving them.
- Replace the salt with some pure Amchur Powder.
How to Make Nivagrya: A Ganesh Chaturthi Special from Maharashtra
- Making the Green Chilli-Cumin Paste
- Chop 2 to 3 spicy green chillies to small pieces.
- Pound the green chilli pieces and 1 tsp cumin seeds to lightly crush them.
- Making the Dough for the Nivagrya
- Over medium flame, heat 1.25 cups water water with 2 tsp oil and some salt.
- When the water starts to boil, turn down the flame to low.
- Next, add 1 cup rice flour and the crushed cumin-green chilli paste.
- Mix well and cook over low flame while mixing continuously till the mix comes together as a ball.
- Turn off the heat.
- Transfer the dough to a plate and let it cool a bit.
- Next, grease your palm with a few drops of oil and knead the dough for a minute to a smooth consistency.
- Over medium flame, heat 1.25 cups water water with 2 tsp oil and some salt.
- Making the Nivagrya
- Add water to a steamer and let the steam build up.
- Using a few drops of oil, grease your palms.
- Divide the dough into 20 to 24 portions.
- Now roll each portion into a ball and then press it down to form a thick disc.
- Steam the Nivagrya for about 10 minutes.
- Turn off the steamer and wait for 5 minutes for it to cool.
- Open the steamer and transfer the Nivagrya into serving dishes.
- Serving Suggestions
- Serve hot Nivagrya with cold Dahi or just a drizzle of raw groundnut oil.

Recipe for Nivagrya, a Savoury Steamed Snack from Rice Dough
Nivagrya | Ganesh Chaturthi Special from Maharashtra
Ingredients
- 1 Cup Rice Flour
- 1.5 Cups Water
- 2.5 tsp Oil
- 2-3 Green Chillies (Spicy)
- 1 tsp Cumin Seeds
- Salt to Taste (Omit for a Renal Diet)
Instructions
- Chop 2 to 3 spicy green chillies to small pieces.
- Pound the green chilli pieces and 1 tsp cumin seeds to lightly crush them.
- Over medium flame, heat 1.25 cups water water with 2 tsp oil and some salt.
- When the water starts to boil, turn down the flame to low.
- Add 1 cup rice flour and the crushed cumin-green chilli paste.
- Mix well and cook over low flame while mixing continuously till the mix comes together as a ball.
- Turn off the heat and transfer the dough to a plate.
- Let the dough cool a bit.
- Grease your palm with a few drops of oil and knead the dough for a minute to a smooth consistency.
- Add water to a steamer and let the steam build up.
- Using a few drops of oil, grease your palms.
- Divide the dough into 20 to 24 portions.
- Roll each portion into a ball and then press it down to form a thick disc.
- Steam the Nivagrya for about 10 minutes.
- Turn off the steamer and wait for 5 minutes for it to cool.
- Open the steamer and transfer the Nivagrya into serving dishes.
- Serve hot Nivagrya with cold Dahi or just a drizzle of raw groundnut oil.
Notes
- Omit the salt and squeeze some lime juice on the Nivagrya just before serving them.
- Replace the salt with some pure Amchur Powder.
Nutrition

Looks so divine !
Wow very delicious.. sounds more like khichu(what we call in gujarati).. great share
How cute and prefect those Nivagrya looks, quite a different dish from what we usually prepare for Ganesh Chathurthi.
Something different.. seeing this for the first time. I will surely try this one.
They look perfect. I am book marking this to make for Ganesh Chaturthi. My MIL makes something similar but shaped differently.
Absolutely different recipe. Never heard of it. Bookmarking it. Loved this easy and tempting nivagrya.
I love Maharashtrian cuisine, but never heard of thi lovely way of using the leftover dough of Modak, awsome share.
Thank you 🙂
This makes it so similar to the Gujarati papdi no lot or khichi. Lovely idea to use up left over modak dough.
I love khichi! Just khichi and oil. My idea of heaven.
Never heard of this dish before..but making the dough is similar to idiyappam… looks delicious
It’s very interesting how the same set of ingredients take different shapes in different states, isn’t it? I admire your blog for that variety and linking of recipes too… These rice disks sound really delicious…
True that!
Wow this is new to me. MIL used to make shiet Ladoo. Sounds yummy.
These look very good. A perfect healthy snack. I have some rice flour that needs to be used and now I know what to do with it. Bookmarking
That’s a very interesting thing to do with rice flour! I love the cooking technique too – something new I’ve learnt today. I’m sure I’d be eating the cumin and chilli spiced dough on its own too. ? Delicious!
Wow very interesting idea I never thought that we can reuse the Modak dough in this way. Sounds so delicious.
Looks delicious and sounds very new to me.. Interesting and loved the perfect shape too. Will try soon !
Sounds delicious and great way to use leftovers. Yes, we Gujju call it KHICHU!
It looks just like the Gujarati Khichu. Such healthy and filling rice flour dish and would make a nice breakfast dish.
Sounds delicious, I prepare something similar, ammini kozzhukottai, though I make balls and steam.
Different recipe, as we prepare the same in little variation.. looks delicious..
Looks so cute. Really so many dishes just come out of need? lovely post?