Today, I present Nivagrya, a wonderful use of the leftover rice flour dough used to make Modak on Ganesh Chaturthi.
Nivagrya
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
How to Make Nivagrya
Nivagrya | Ganesh Chaturthi Special from Maharashtra
Ingredients
- 2 Cups Rice Flour
- 2.5 Cups Water
- 1 tbsp Oil
- 4-6 Green Chillies
- 2 tsp Cumin Seeds
- Salt to Taste
Instructions
- Chop the green chillies to small pieces.
- Pound the green chilli to crush them.
- Add the cumin seeds and just pound once to release the flavours.
- Set aside.
- Boil the water with the oil and salt.
- When the water starts to boil, turn down the flame.
- Add the rice flour and mix well.
- Cook over low flame while mixing continuously till the mix comes together as a ball.
- Turn off the heat and take out into a plate.
- Let it cool a bit.
- Add the green chilli, cumin paste, and a bit more salt, if needed.
- Mix well.
- Add water to a steamer and let the steam build up.
- Using a few drops of oil, grease your palms.
- Divide the dough into 16 portions.
- Roll each portion into a ball.
- Pat each ball into a thick pancake/puri.
- Steam the Nivagrya for about 15 minutes.
- Turn off the steamer and wait for 5 minutes.
- 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
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?