I have many childhood memories associated with the festival of Ganesh Chaturthi, which is the Vinayaka Chaturthi in South India. Being born and brought up in Mumbai, I got the chance to experience the grandeur of this particular festival in all its glory. In 2024, Ganesh Chaturthi will commence on September 7 and as usual last for 10 days. In this post, I have also shared a recipe card especially for the traditional Modak recipe, which is a personal favorite during this festival.
Here, I have shared a compilation of 135 recipes which includes 8 modak varieties and 67 other Vinayaka Chaturthi or Ganesh Chaturthi sweets, snacks and lunch or dinner recipes. You can make these for Vinayaka Chaturthi as well.
Ganesh Chaturthi
Ganesh Chaturthi or Vinayaka Chaturthi (as referred to in South India) is a Hindu festival that celebrates Bhagwan Ganesha’s birth and lasts for 10 days. It is one of the most favorite festivals in my home.
Usually, we look forward to the 10-day long extravaganza as it is the time for our pandal-hopping scenes in our locality. It will be a different scenario this year, where we would get to visit the beautifully decorated and lit pandals.
As I was growing up in Mumbai, it was customary for my family to visit the famous Ganesha pandals in South Mumbai during this festival.
Year after year, we would specially be at my mother’s friend’s place who stayed in Girgaum, Mumbai. Because from her home, we could get the perfect view of the magnificent processions of the visarjan on the last day.
It was a habit for us to take part in both the morning and evening Ganesh aartis that was regular in the huge pandal of our own locality. I have literally grown up experiencing the positive vibes and celebrations of the Ganesh Chaturthi/Vinayaka Chaturthi festival.
Ganesh Chaturthi And Food
Along with these festivities, food was, is and will always been an important part of not just the Ganesh Chaturthi or Vinayaka Chaturthi celebrations, but also any other Indian festival.
As I mentioned above, the Modak recipe is a chosen one at home. Besides this, I’ve seen my family make other Ganesh Chaturthi sweets as well as other snacks, all these years.
While finalizing recipes for festivals like Vinayaka Chaturthi, make sure to speak to the elders in your home about the use of ingredients like onion, garlic, spices, herbs, etc.
Every community has different rules of using or not using these, when it comes to religious fasting recipes.
Most of the recipes mentioned in this signature collection too, have vegan options. Also, if you are a vegan, then use oil instead of ghee and substitute dairy-based milk with coconut milk or almond milk.
Use fresh ingredients only. This means do not use ingredients that are already unpacked or opened. Try to make all your staples like rice flour, lentil flours, ghee, butter, mawa, paneer at home.
Ganesha is always offered freshly cooked food. So do not make ahead any food and refrigerate it. Cook with devotion and prayerfulness and offer it to Ganesha as soon as you prepare the delicacies.
Other Indian states like Karnataka, Andhra Pradesh, Tamil Nadu, Goa and Gujarat also celebrate Ganesh Chaturthi with equal devotion and excitement. In South Indian states, it takes the form of Vinayaka Chaturthi/Chavithi, also known as Pillayar Chaturthi or Vinayagar Chaturthi.
The Vinayaka Chaturthi or Ganesh Chaturthi sweets or other recipes vary from region to region and state to state. For example, Modak recipe, one of the favorites of Lord Ganesha, becomes the Kozhukattai in Kerala and Tamil Nadu. While South India has sundals, popular savory preparations, you won’t find them in Maharashtra.
Along with modaks, Ganpati is also fond of ladoo. So, we offer a variety of ladoo too, to him during this festival. This post of mine will help you with many such well-known as well as lesser-known Ganesh festival specials.
Symbolism Of Lord Ganesha
Every year, we wait with all our zeal and excitement to be a part of the vibrant Ganesh Chaturthi or Vinayaka Chaturthi festivities. He is certainly one of the most endearing divine forms and no puja is complete without first paying obeisance to him.
But ever imagined, what exactly does the form of Ganesha represents? What is the significance and why the elephant head? Here are some of the many interpretations:
The foremost qualities of the Elephant are wisdom and effortlessness. Thus, the Elephant Head denotes both these. The massive head also signifies knowledge and wisdom. Elephants don’t see obstacles as hindrance. They overcome them and keep walking ahead. This signifies effortlessness.
The strong Elephant’s trunk can pull up huge trees and also pick up a delicate flower. Thus, Ganesha`s trunk symbolizes that a wise human being can be both strong and tender.
The large ears are a representation of a sieve – it hears (assimilates) a lot, but retains only the good and eliminates the bad.
Ganpati’s eyes are small, just like an elephant’s – which has the ability to see very far. This means that your present day deeds have repercussions in the future too.
The huge belly epitomizes kindness and total acceptance.
More On The Symbolism
One tusk represents unity, no duality in life. One leg folded over other resting on the ground symbolizes a balance between worldly affairs and spirituality.
The Modak recipe might be a loved one with all of us, just as for Ganesha. But, if you observe the modak in his hand closely, it is actually the tip of 5 fingers coming together, depicting power of co-operation.
Ganesha also wields a lotus flower. This signifies that when we connect to the supreme power, we purify ourselves. We become like the lotus flower that, despite being in muddy slush, blooms beautifully. This signifies that we could be in the midst of negativity but we have to rise above it and bloom like a lotus.
And why does the elephant-headed Ganesha, have a tiny mouse as his ride? It is lust, greed and attachment in life that get on to you and destroy you. The Mouse depicts greed and vices over which we have to be victorious. We have to be in control and ride over our desires.
Modak Recipes
Modak is the most favorite sweet of Bhagwan Ganesha. There are many types of modak prepared during Ganesh Chaturthi.
But the most famous Maharashtrian modak is the steamed Modak also called Ukadiche Modak that is made from rice flour and stuffed with a sweet filling of coconut and jaggery
Many sweet shops serve readymade mava modak or peda modak in Maharashtra. In some shops advance orders are also taken for modak.
Find below 8 variants of modak which you can choose to make during Ganesh Chaturthi Festival. While the traditional Modak takes time to make, you could opt to make quick versions of modak like the Mawa Modak or Chocolate Modak.
Modak or Ukadiche Modak is a traditional Maharashtrian sweet of steamed, stuffed rice flour dumplings filled with a coconut and jaggery filling and are offered to Bhagwan Ganesha on the occasion of Ganesh Chaturthi festival.
Fried modak is a delicious and popular modak variety made during the Ganesh Chaturthi festival and offered to Bhagwan Ganesha. This recipe has the crust made of whole wheat flour with a sweet stuffing.
Kozhukattai or Kolukattai is a festive South Indian sweet of steamed dumplings made with rice flour dough and stuffed with a filling of coconut and jaggery.
Chocolate modak is an easy variation of modak made with 3 ingredients – chocolate, mawa (evaporated milk solids or khoya) and sugar. This recipe takes less than 30 minutes to make and is simple to make during festive seasons.
Mawa Modak is a quickest and instant variation of Modak and gets done in less than 30 minutes. These tasty modak variant is made with minimal ingredients like mawa or khoya (evaporated milk solids), sugar and cardamom powder.
Dry Fruit Modak is a variation to the classic steamed modak. These are sweet steamed dumplings made from rice flour dough and filled with a mixture of assorted dry fruits, nuts, khoya (evaporated milk solids), poppy seeds and coconut.
Mango Modak is a delicious variant of modak prepared with fresh sweet mango pulp and khoya/mawa (evaporated milk solids).
Ladoo Varieties
No festive occasion is complete without sweets and so is the Ganesh Chaturthi festival. Some sweets from the blog that can be made during the Ganesha Festival.
Besan Ladoo or Besan ke Laddu is a popular Indian sweet made during festivals. These are round sweet balls made with gram flour a.k.a besan, powdered sugar and clarified butter (ghee).
An easy peasy method to make Rava Laddu for Diwali or any festival. This Rava Ladoo also known as Suji ke Laddu are sweet balls made with rava (sooji or semolina), coconut, powdered sugar, dry fruits, nuts and ghee.
Make coconut ladoo with three recipes. The first one is a quick 3 ingredient recipe made with fresh coconut, milkmaid and cardamom powder. The second recipe has 2 ingredients – desiccated coconut and condensed milk. The third recipe is made with desiccated coconut and sugar.
Boondi laddu is a popular Indian sweet made by combining lovely little bits of fried and sugar-soaked batter (made with gram flour) with seeds and fragrant spices. Each bite is a delightful blend of smooth, soft, and melt-in-the mouth texture.
These wheat ladoo make for a good sweet snack for kids as well as for the whole family. Easy and quick to prepare delicious ladoo made with whole wheat flour, sugar and ghee.
Til ke laddu is a healthy, delicious, and nutty ladoo prepared with sesame seeds, jaggery, peanuts, and desiccated coconut. A vegan recipe and also a Makar Sankranti festival special sweet.
Gond ke laddu is a popular winter sweet from north India. This nutrient dense laddu is made of gond aka edible gum, whole wheat flour, ghee and nuts. Gond laddu are tasty as well as healthy. This recipe can be halved, doubled or tripled.
Aval laddu also called Poha Laddu are delicious ladoo or sweet balls made with thick poha or aval (flattened rice or parched rice), jaggery, cashews, raisins, milk and ghee. They make for an easy festive sweet.
Pori Urundai is a crunchy, crispy, light, delicious, easy ladoo recipe which gets ready in minutes made with puffed rice. These are also known as Murmura Laddu and Puri Unde.
Sunnundalu is a special and unique Andhra festive sweet made with urad dal (black gram), ghee and sugar or jaggery. These protein rich treats are tasty and keeps well for a few days at room temperature.
Maladu or Maa Laddu (Pottukadalai Ladoo) is quick South Indian recipe of ladoo made from roasted gram or roasted chana dal flour. Maladu is made with just 3 main ingredients – roasted gram flour, ghee and sugar.
Moong Dal Laddu are nutty sweet balls made with moong lentils, ghee, sugar and flavored with green cardamoms. These Moong Dal Ladoo are quite addictive too.
Easy Dry Fruit Laddu Recipe without any added sugar or fats like ghee or oil. Packed with nutrients, good fats and fibre, these energy balls are made with dates, figs and various nuts. This Dry Fruit Ladoo recipe gets done quickly and comes together under 20 minutes.
Narkel Naru is a traditional sweet ladoo made with jaggery and coconut from the Bengali cuisine. These rustic ladoo can be sweetened with date palm jaggery or regular sugarcane jaggery or sugar.
Here’s a Badam Laddu recipe that is quick, easy, tasty and made with almonds, jaggery and raisins. Make this delish Almond Ladoo the next time when you have a bag full of almonds. Use it for making these ladoos with minimal ingredients.
7 cup burfi is a easy and delicious South Indian sweet made with gram flour, ghee, fresh coconut, milk and sugar. It is also known as 7 cup cake or 7 cups sweet as it is made with 7 measures of ingredients.
These Kaju Katli are the way they are actually meant to be – thin, smooth, melt in the mouth slices of cashew goodness. A popular Indian sweet made with cashews, sugar and water.
Mysore pak is a popular and super delicious Indian sweet from the city of Mysore in the Karnataka state in South India. Mysore pak is made with only three ingredients – gram flour, ghee and sugar. It is rich, luxurious and melt in the mouth sweet.
This easy, delicious Indian sweet is a quick Barfi Recipe. This Mawa Barfi is made with khoya/mawa (evaporated milk solids), sugar, nuts and some flavorings. It comes together in 20 minutes, right from the preparation to the cooking.
Sweet, chewy, and irresistible, this Dry Fruit Burfi (also referred to as Dry Fruit Halwa or Date Rolls) is a simple, quick and easy sweet you can make during Diwali or any festive season. My simple vegan recipe for Dry Fruit Barfi is made without any added sugar, making it a totally guilt-free treat!
Kheer and Payasam Varieties
Kheer or Payasam are some of the dishes that do not take time to prepare. In the list below you will some popular and traditional kheer and payasam variants from across India.
Rice Kheer is a popular Indian sweet dessert made with basmati rice, whole milk, nuts and saffron. Kheer recipe is easy and is made with a one pan or one pot method. Rice Kheer is basically Indian rice pudding and makes for a creamy delicious sweet dessert.
This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet.
Sabudana Kheer is a sweet, creamy pudding made with tapioca pearls or sago pearls (called sabudana in Hindi), milk, sugar, nuts and flavored with cardamom & saffron. Sabudana Kheer is also a popular pick as fasting food during the Hindu Navratri festival. It is simple and easy to make, and tastes absolutely delicious.
Makhane ki kheer is a sweet dessert pudding made with Makhana (foxnuts), milk, ghee, sugar and dry fruits. This is an easy and popular sweet that is often made during Hindu fasting days.
Phirni is a classic creamy slow-cooked sweet pudding made with ground rice, sugar, milk, almonds, saffron and cardamom powder. It is a popular North Indian sweet made during festive occasions.
Paal Payasam is a simple South Indian variant of a slow cooked rice pudding made with only 4 ingredients. This recipe is of a typical Tamil style Rice Payasam that is creamy and delicious.
Paruppu Payasam is simply a Moong Dal Payasam. It is a creamy, decadent pudding of yellow moong lentils, jaggery, coconut milk and flavored with cardamom. This South Indian sweet treat is also called Pasi Paruppu Payasam.
Javvarisi Payasam also referred to as Saggubiyyam Payasam or Sago Payasam is a sweet creamy pudding made with sago(tapioca pearls), milk, ghee, sugar, raisins and cashews. The recipe is super easy and a great way of using tapioca pearls in a dessert form. It is also gluten-free.
Ragi Kheer is a sweet pudding made with ragi flour (finger millet flour), milk, sugar, cardamom powder, nuts and ghee. An easy recipe that comes together in 30 minutes.
Sweet, creamy, and warmly spiced, this Kaddu ki Kheer (also known as Pumpkin Kheer or Pumpkin Payasam) is a flavorsome, easy-to-prepare traditional sweet dish for the Navratri Festival. This tasty pudding like dessert is made with pumpkin, whole milk, ghee, sugar and nuts.
A Carrot Halwa recipe made in the traditional way and slow-cooked – with just grated carrots, whole milk, ghee, sugar and some nuts. You will love this evergreen and popular Gajar ka Halwa recipe. Make this rich sweet for special occasions or during festivals.
Suji ka halwa or Sheera is a classic Indian semolina pudding made with sugar, ghee and dry fruits. The recipe I have shared is a family heirloom recipe. We have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. The sooji halwa recipe can be easily halved, doubled or tripled.
Rava Kesari is a popular South Indian pudding like sweet that is made with rava or suji (semolina), ghee, cashews, raisins, sugar, water and saffron. This Kesari recipe gives you a really delicious melt in the mouth sweet that can be made in less time.
Lauki halwa is also called as dudhi halwa. It is a rich Indian sweet made with bottle gourd (opo squash), milk, sugar and ghee. The method of making lauki halwa is similar to making gajar halwa. Making lauki halwa is easy but takes some time. This is a slow cooked halwa and what you get after minutes of slow cooking is super deliciousness.
Banana Halwa or Banana Sheera is delish sweet pudding made with semolina or cream of wheat, bananas, sugar, dry fruits and is often made as a prasad for Ganesh Puja, Satyanarayan Puja, Devi Puja or for any auspicious occasion.
Moong Dal Halwa is an addictive and delicious halwa variant made with mung lentils, milk, sugar and nuts. It is popular in Rajasthan and some North Indian states. This sweet is rich, heavy and usually served during festivities and celebrations.
Badam ka halwa is a rich, luxuruous and popular South Indian style delicious halwa made with blanched almonds, ghee and sugar. This recipe gives you one of best almond halwa that you can make.
Papaya Halwa is a Indian sweet or dessert made with papaya. This Papaya Sweet is prepared by slow-cooking semi-ripe papaya, sugar and almond powder in oil. With hints of lovely cardamom, it makes for tasty dessert to end your meals with.
Apple halwa recipe made with apples, sugar, cinnamon and vanilla. Apple halwa is a delicious halwa that is easy to make. This apple halwa does not use sooji (rava), milk, khoya or milk powder. Just apples, sugar (optional) and ghee. Flavorings and nuts of your choice can be added to the halwa.
Kesari Bath is a rich sweet made with rava (cream of wheat), sugar, nuts, saffron, water and ghee. This popular sweet from the Karnataka cuisine is quick and easy to prepare. It has rava (also called sooji or suji in Hindi and semolina or cream of wheat in English) as its main ingredient.
Pineapple Kesari also known as Pineapple Sheera or Pineapple Halwa is a delicious, melt in the mouth sweet made with rava or suji (semolina or cream of wheat), fresh pineapple, sugar, ghee and nuts.
Kashi Halwa also called Dumroot Halwa is a unique, tasty and rich halwa made from ash gourd or white pumpkin, sugar, nuts, ghee, raisins and flavored with saffron.
Sweet Potato Halwa also called Shakarkandi ka Halwa in Hindi is a delicious Indian sweet made with boiled and mashed sweet potatoes and scented with cardamom, saffron.
Karanji is a crisp, flaky, fried, moon-shaped pastry stuffed with a sweet filling of desiccated coconut, nuts and dry fruits. It is also one of the sweet snack that is made during Diwali festival.
This rich peda recipe is a delightfully sweet fudge-like confection made with khoya (dried milk solids), sugar, nuts and fragrant spices. Make this simple and quick doodh peda recipe (milk peda) for any festival or celebrations.
Shakkarpara or Khurma is a diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Try my authentic Punjabi recipe of this scrumptious Shakkarpare snack that you can literally munch on, any time!
Patholi are steamed rice rolls which are stuffed with fresh coconut and jaggery mixture. The outer layer is made with rice batter and the sweet filling is made with coconut, jaggery and optional flavorings or nuts.
Basundi is a flavored, thickened and sweetened milk made with whole milk, sugar, fragrant spices and nuts. It is a popular sweet made in the western parts of India. This basundi recipe is a quicker version made with sweetened condensed milk and comes together under 25 minutes.
This two-ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk.
Shrikhand is a delicious and simple dessert recipe made with thick yogurt flavored with sugar, saffron and cardamom. Get two ways of making shrikhand recipe with hung curd as well as a quick and instant version with greek yogurt.
Gulgule (singular Gulgula) are crispy, fluffy, soft, fried Indian doughnuts made with whole wheat flour, banana, sugar or jaggery and fennel seeds. It is a special and unique sweet from the North Indian cuisine and is also referred to as pua, pooda, or puda in Punjabi.
Maharashtrian Ganesh Chaturthi Recipes
Each family has its own traditional and favorite dish that they prepare. I am sharing these Maharashtrian recipes from the blog, which you can prepare during Ganesh Chaturthi festival. Traditionally, Modak recipe is made for the first day of this festival.
Note that in some recipes you may find the addition of onion and garlic. Kindly omit adding these two ingredients if you make any of these dishes during the festival.
Sabudana Vada is a popular savory deep fried snack made during Hindu fasting days, featuring tapioca pearls (sago), potatoes, peanuts and herbs. They are naturally gluten-free and vegan. This fool proof sabudana vada recipe gives you a super delicious crispy vada with a soft and light interior.
Sabudana Khichdi is a delicious preparation of tapioca pearls (sago) made with potatoes, peanuts, a few spices and usually had during Hindu fasting days like Navratri, Ekadashi, Mahashivratri. It is also a gluten-free recipe. Make the best non-sticky Sabudana ki Khichdi with my recipe.
Puran Poli is a sweet flatbread stuffed with a sweet lentil filling made from hulled and spilt bengal gram/chana dal, jaggery and ground spices. This traditional recipe is from the Maharashtrian cuisine.
Kothimbir vadi is a delicious savory crisp snack from the Maharashtrian cuisine made with gram flour (besan), coriander leaves, peanut, sesame seeds and spices. They are a popular tea time snack loaded with coriander leaves (cilantro).
Aloo pakora are soft melt-in-the-mouth fried potato fritters coated in a delicious, golden, crispy gram flour batter. Make this awesome vegan potato snack also known as potato bajji or aloo bajji in less than 30 minutes.
Poha recipe with its few versions like Kanda Poha, Dadpe Pohe and Indori Poha – is a staple preparation with flattened rice, herbs and spices. The one is made with both onions and with an extra addition of potatoes. It is also and easy tasty poha that you can make for your everyday breakfast.
Chivda is a quick and delicious snack mix or namkeen mixture from the Maharashtrian cuisine made with flattened rice (poha), spices, dry fruit, nuts and with hints of salt and sugar.
This is a warm, lightly spiced potato dish called Batata Bhaji with hints of coriander, ginger and other Indian spices. This semi-dry potato preparation is served with the fried Indian bread called poori (or puri) and thus called Puri Bhaji.
Aloo Methi recipe is a classic Indian side dish made with soft, tender potatoes and flavorful fenugreek leaves with few spices. This authentic recipe is from Punjabi cuisine and requires only a few key ingredients.
Khamang kakdi is a delicious lightly spiced crunchy cucumber salad from the Maharashtrian cuisine. Its also known as kakdi chi koshimbir which in Marathi language means, salad (koshimbir) made from cucumber (kakdi)
Khichdi recipe is a delicious one pot meal of rice and moong lentils. Moong Dal Khichdi is light and easy to digest healthy food. Stove-top pressure cooker, Instant Pot and Stove-top Pan instructions are included in the recipe card.
Fried elephant foot yam, also known as suran, is a crispy spiced veggie dish made with simple, wholesome ingredients. It’s delicious for a snack or side, and pairs great with any Indian main course.
Maharashtrian Amti Dal Recipe – A slightly spicy, sweet and sour dal made from pigeon pea lentils or arhar dal or toor dal. A satvik recipe made without onions and garlic.
Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. They are also called as Upvasache Thalipeeth in Marathi language and can also be referred to as Sabudana roti.
Rice Puri or Rice Vada are crispy as well as soft fried bread made with rice flour dough and a speciality from the coastal region of Maharashtra. This recipe is a simple version made with rice flour, water, some ground spices and oil.
Katachi Amti Recipe is a thin spicy dal made from the strained stock of cooked chana dal/bengal gram. It is usually served with puran poli but also can be served with steamed rice.
Masala bhat is a tasty, spicy and aromatic one-pot traditional rice recipe made with various mix vegetables, spices, herbs, nuts and coconut from the Maharashtrian cuisine.
Maharashtrian kadhi is a quick yogurt and gram flour based sauce or kadhi made without pakoras. Tempered with spices and a bit sweet. It is best served with some steamed rice and makes for a simple summer meal.
Rushichi Bhaji is a unique mix vegetable preparation that is made during Rishi Panchami which is celebrated on the second day of the Ganesh Chaturthi festival. For this reason, it is also commonly referred to as Rishi Panchami Bhaji. It is one of those delicious veggie recipe that is super healthy, vegan and gluten-free too. Usually seasonal veggies and tubers are used to make this one.
Butter Murukku is a South Indian fried snack made with butter and rice flour. It can also be called Butter Chakli. This recipe is surely for the win as it is scrumptious and tasty.
Murukku is a popular South Indian crunchy and crispy snack made with rice flour and lentil flour. It is also known as murukulu, chakralu and jantikalu in Andhra Pradesh and Telangana.
One of the popular South Indian snacks made during Diwali is this Madras Mixture Recipe which is basically a mix of various edible ingredients, nuts and dry fruits. It is also called as Omapodi Mixture.
Thattai or Thattu Vadai are deep-fried crispy rice crackers served as a snack and made during festivals like Krishna Jayanthi (Gokulashtmi) or Diwali. Thattai are made with rice flour, spices and herbs having a spiced, crunchy and crispy taste.
Ribbon Pakoda or Ribbon Murukku are fried crisp ribbon shaped savory snack from South India. They are easy to prepare and tastes good too. They are also known as ola pakoda or nada thenkuzhal.
Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. This idli recipe post also details the method of making idli batter. It is a popular Indian breakfast which is filling as well as nutritious.
Rava Idli are a quick, soft and fluffy idli variant that is made with rava or sooji or semolina, curd, spices and herbs. To leaven the batter, fruit salt (eno) or baking soda is used. Also referred to as Suji ki Idli, the recipe does not require any grinding or blending of the ingredients and fermentation.
Kanchipuram idlis are a well known variety of idlis originating from the city of kanchipuram in Tamil Nadu. Kanchipuram idlis are spiced with cumin, pepper and ginger powder and thus taste different from the regular idlis.
Medu vada are crisp and fried doughnut shaped fritters made with black gram (urad dal), herbs and spices. These urad dal vada are also known as Garelu in Andhra, Uzhunnu Vada in Kerala, Uddina Vada in Kannada and Medhu Vadai, Ulundu Vadai in Tamil.
Mysore Bonda also known as Mysore Bajji is a popular South Indian snack made with lentils, fresh herbs and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft and fluffy fritters.
Neer Dosa are soft, thin, light and lacy crepes from the Mangalorean cuisine. These soft crepes made with a finely ground batter of rice, water and salt. No fermentation is required for making these naturally gluten-free and vegan crepes.
Sweet Paniyaram are crispy, soft, fluffy and sweet dumplings or pancakes made from leftover idli batter or dosa batter. This recipe of Sweet Paniyaram is vegan and gluten free, and though sweet, it is best had as a snack.
Sweet appam recipe made with ripe bananas, rice flour and jaggery. Also known as the Banana Appam or Banana Paniyaram these are an easy to make South Indian sweet snack.
Curd Rice also called Thayir Sadam or Daddojanam is a popular and traditional South Indian preparation where cooked rice is mixed with curd (yogurt) and tempered with spices, herbs. It is a staple in many South Indian households and is also made during Hindu festivals.
Lemon Rice also referred to as Chitranna or Nimmakaya Pulihora is a crunchy, flavorful and tangy rice dish that is easy to make and tastes so good. Fresh lemon juice, fried nuts, fragrant herbs and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor.
Ven Pongal recipe also known as Khara Pongal or Ghee Pongal is a popular South Indian porridge like savory dish that is made with rice, yellow moong lentils and laced with the wonderful flavors of black peppercorns, cumin seeds, asafoetida, curry leaves and ghee.
Coconut rice is a light, tasty, savory South Indian rice variant made with fresh grated coconut, lentils, cashews, herbs and spices. This nutty and mild rice based dish is also known as Thengai Sadam in Tamil language. The recipe is vegan and for a gluten-free version, easily skip adding asafetida.
Sweet Pongal also called Sakkarai Pongal or Chakkara Pongal in South Indian languages, is a creamy, sweet festive preparation of rice, moong lentils, jaggery and flavored with green cardamoms, cashews, raisins and ghee.
I share our favorite Sambar Recipe which I have perfected over the years. Make this flavorsome, hearty and nutritious South Indian vegetable-lentil stew with this easy method. Enjoy the sambar with South Indian snacks like idli, dosa, uttapam, medu vada or simply pair it with rice for a comforting, healthy and filling meal.
Udupi Sambar is a spiced, slightly sweet and tangy sambar made with pigeon pea lentils, mixed vegetables, tamarind and freshly ground udupi sambar masala paste.
Arachuvitta Sambar is a delicious variation of sambar made with lentils, vegetables and freshly ground sambar masala prepared from roasted spices and coconut. This is a no onion, no garlic recipe.
Mor Kulambu is a yogurt or buttermilk based sauce or curry from the South Indian cuisine. This recipe has ash gourd (winter melon, petha, white pumpkin) added to the Mor Kuzhambu and also includes a ground rice, lentils, spices and coconut paste which makes it very flavorful and tasty.
My Rasam recipe is made without rasam powder, without lentils and comes together quickly. This spiced, tangy, and sour rasam can be had as a soupy drink or served over steamed rice or pair it with your South Indian meals.
Mysore Rasam is a spiced and delicious rasam variety from the Karnataka cuisine – made with lentils, ground spices and coconut. Here I share both the recipes for mysore rasam and the mysore rasam powder that you can easily scale up and make a large batch to store and refrigerate/freeze.
Avial is a healthy, flavorful dish of mix vegetables in a coconut and yogurt sauce with a finishing of coconut oil and curry leaves. It is a popular traditional recipe from the Kerala cuisine.
Majjiga or Sambaram or Neer Mor a.k.a Neer Moru or Neer Majjige is a delicious variant of a spiced and salty buttermilk well-known across South India. This recipe variant is made with curd (yogurt) and water, which is later spiced and then tempered. It makes for an equally refreshing summer drink with digestive properties.
Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.
Sundal Recipes For Ganesh Chaturthi
Sundals are usually prepared in south India during Ganesh Chaturthi as well as for Navratri Festival. Apart from above mentioned sundal recipes you can prepare sundal from sweet corn, moong beans, black eyed peas, peanut, chana dal also.
The method to prepare sundal is more or less same with some variations here and there. Sundals are good snack option, you can consider to quickly make for Ganesh Chaturthi.
Sundal is a stir-fried dish made with different types of lentils, legumes even grains from the cuisine of Tamil Nadu. This Channa Sundal has white chickpeas, spices and a good dose of freshly grated coconut. This dish is vegan and quite healthy too.
Black Channa Sundal also known as Kondakadalai Sundal is a South Indian recipe of a sautéed dry dish made with black chickpeas, herbs, spices and coconut.
Chana Dal Sundal is tempered and sautéed dry dish made with cooked chana dal, few spices, herbs and fresh coconut. Chana Dal Sundal is also called as Kadalai Paruppu Sundal where 'Kadalai Paruppu' is the Tamil word for Chana Dal.
This Sweet Corn Sundal has steamed sweet corn kernels that are tempered with a handful of spices and finished with a generous sprinkle of fresh coconut. Easy, gets cooked quickly, tasty and vegan as well.
Wishing you all Happy Ganesh Chaturthi. I pray that Bhagwan Ganesha bestows prosperity, luck, wisdom and blessings to everyone.
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Instructions
Making stuffing
Heat a pan and reduce flame to a low. Add ghee or oil and then tip in the poppy seeds, cardamom powder and nutmeg powder. Fry for a few seconds until the poppy seeds start crackling.
Add the grated coconut and jaggery.
Mix very well. On a low flame cook the coconut and jaggery mixture till there is less moisture in the mixture or for about 7 to 9 minutes. Do not overcook.
Then add rice flour to this mixture which will help in absorbing any extra moisture.
Let this mixture completely cool.
Making the dough
Combine water, salt and oil in a pan or saucepan.
Heat till the water comes to a boil.
Lower the flame and add rice flour. As soon as you add rice flour then stir and mix well.
Remove the pan from the stove-top and cover it with a lid.
Rest for 4 to 5 minutes.
Take the entire mixture in a large plate or board.
Begin to knead it. Spread some water on your palms before kneading as the dough will be hot.
Knead the dough really well. If the dough appears crumbly, dense or dry, then sprinkling a few teaspoons of warm water continue to knead.
Pinch small portions from the dough and roll into small balls in the palms of your hand.
Cover the balls with a clean kitchen towel.
Shaping modak with hands
Spread some ghee or oil in your palms before shaping modak.
Flatten the dough ball with your fingers to a round-shaped circle or a shallow bowl. Place a portion of the sweet stuffing in the center with a spoon.
Pleat and press the edges. Bring all the edges on the top and gently press to seal the top. Get rid of any extra portion of the dough from the top. Make modak this way with the entire dough and stuffing
Shaping modak with mould
Firstly spread some oil or ghee inside the mould. Then close the mould.
Place the dough ball inside the mould. Then create a space inside by pressing the dough inside the mould.
Add the sweet stuffing inside the created space.
Close and seal the bottom with a small piece of the dough by flattening it.
Open the mould and gently remove the modak.
Make all modak this way by using any of the method – by shaping with hands or by using the mould. Cover with muslin or a clean kitchen napkin.
Steaming modak
Take 2 to 2.5 cups water in a large pan and let it begin to heat on a stove-top
Grease the steamer pan with some oil or ghee.
Arrange all the modak neatly in the greased steamer pan keeping some space between them.
Use a rack or steel stand and keep the steamer pan carefully on top of the rack. The water should have begun boiling in the pan.
Cover with a lid and steam for 10 to 15 minutes on a low flame.
When the Modak are done, drizzle a bit of ghee on top. Serve Modak to Bhagwan Ganesha.
Notes
Kindly check the links above in the post for the remaining modak recipes and the more Ganesh Chaturthi snacks, sweets and lunch recipes.
Nutrition Info (Approximate Values)
Nutrition Facts
Ganesh Chaturthi Festival Special Modak Recipe
Amount Per Serving
Calories 136Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Sodium 31mg1%
Potassium 39mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Calcium 10mg1%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 7mg2%
Phosphorus 22mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Ganesh Chaturthi Recipes post from the blog archives first published in September 2013 has been updated and republished on September 2023.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.