Ganesh Chaturthi is a time for feasting, and while sweet modaks are the star, the celebration is truly a full culinary experience. Beyond the beloved sweets, traditional savoury dishes are at the heart of the festive spread. From rustic steamed rice cakes to spicy fried parcels, these dishes offer a delicious twist on classic festive fare. 

Dive into the simple, earthy flavours of Nivagrya, a Maharashtrian staple, or try the humble yet divine Uppu Arisi Kozhukattai, a savoury rice and coconut delicacy. For those who love a bit of spice, the Spicy Coconut Nevri from Goa and the aromatic Masala Chun Patholya from Maharashtra are perfect additions to your festive menu. 

This Ganesh Chaturthi, bring joy to your home with every bite with these recipes offer a delicious twist on classic festive fare.

Steamed Nivagrya
Nivagrya is a rustic Maharashtrian preparation made from rice flour dough, seasoned with fresh spices and steamed to perfection. “Traditionally enjoyed with a drizzle of ghee, this dish balances earthy flavours with subtle heat from green or red chilies. Steaming makes it light on the stomach, yet filling enough to be served as a wholesome snack or a light meal,” shares Nitin Borate, executive sous chef, The Westin, Pune Koregaon Park.

Ingredients
Rice flour (preferably Ambemohar or Tukda Basmati Rice) 1 cup
Water 1 cup
Ghee (plus extra for serving) 1 tsp
Oil 1 tsp
Salt 1 tbsp
Fresh green or red chili coarse paste 1 tbsp
Cumin seeds 2 tsp
Fresh coriander, finely chopped ¼ cup
Fresh ginger paste 1 tsp

Method:
1. Prepare the rice dough base: In a heavy-bottomed pan, add water, salt, and oil. Bring to a rolling boil. Lower the flame, add the rice flour, and mix quickly. Cover and cook on the lowest flame for 2 minutes. This mixture is called ukad.
2. Knead the dough: Remove the pan from heat and let the ukad cool for about 5 minutes. Transfer it onto a flat thali or clean surface. Add coriander, cumin seeds, ginger paste, and chili paste, and knead until a soft, pliable dough ball forms.
3. Shape the Nivagrya: Divide the dough into lemon-sized balls. Gently flatten each into small discs (approx. 0.5 cm thick). These are called nivagrya.
4. Steam: Heat water in a pot and place a sieve or steamer insert on top. Line with muslin cloth, banana leaves, or lightly oil the base. Arrange the nivagrya and steam for 15 minutes on high flame.
5. Serve: Remove carefully, allow to cool slightly, and serve hot with a generous dollop of ghee.

Uppu Arisi Kozhukattai 
"Ganpati Bappa is known as the harbinger of new beginnings, and food is an integral part of every celebration in His honour. These Uppu Arisi Kozhukattais, humble yet divine, are not just offerings but a way of invoking purity, love, and tradition in our homes. Each bite is a blessing, a reminder that simple ingredients can create sacred joy," says chef Yashwant Sopane, Sayaji Hotel Pune.

Ingredients