Nivagrya
Truth be told – as much as I love Ganpati and making Modaks, What I honestly look forward to the most on Ganpati day is eating Nivagrya!! A delicious snack that you can make with leftover rice dough from modaks. it is tricky to make exact quantity of dough that you will require for modak making, So someone figured out this ingenious recipe to use the leftover dough and I I’m extremely grateful to that person.
simple quick and the most unique flavored snack you would have ever tried.
You will need:
leftover ukad (rice dough used in modak making)
crushed fgreen chillies
cilantro leaves – finely chopped
lime juice
salt
oil
ghee
Procedure:
- Add crushed green chillies, cilantro, salt and lime juice to leftover rice dough/ ukad
- make little cups of this dough using some oil and water on your hands
- steam them in a steamer for 10 minutes.
- Serve piping hot with ghee
If making from scratch, here’s the recipe for the ukad:
you will need – 1/2 cupfine rice flour, 1/2 cup water, 1/4 tsp salt, 1/2 tsp oil
- Bring the water to a rolling boil, add oil and salt.
- Add the rice flour and **turn off the heat immediately** stir constantly.
- it will get very thick and dry, some of the rice flour will not hydrate, and remain chalky and powdery this is ok (sorry I forgot to take a picture at this point) **DO NOT COOK THIS MIXTURE, turn the heat off immediately after adding the rice flour**.
- Make cuts in the rice mixture with the spatula and cover it with a plate, locking in all the steam.
- Leave covered for about 5-10 minutes.
- Open the lid and take the rice mixture in manageable portions at a time in a
big dish and knead it into a smooth soft dough (soft play dough like consistency) - Dip hand in oil (to avoid scalding) and add cold water little at a time if needed. Knead until you get a smooth, homogenous dough.
– Cover the dough balls with a wet piece of cloth or wet kitchen roll to avoid drying and cracking - This dough is partially cooked, which is ok as it will get completely cooked when the modaks are steamed.
