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Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.

2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.

3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.

4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.

Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).

3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.


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