“Hayagreeva” is a sweet dish offered everyday to the deities of Sri Sode Vadiraja Matt Udupi.There is a story behind this. According to mythology great devotee named Sri Vadirajatirtha of Udupi Shri Krishna Mutt used to offer cooked bengal gram to Lord Hayagriva. He used to recite the Hayagriva Sloka and keep the offerings on his head. Lord Hayagriva would come as a beautiful white horse form and would eat the bengal gram.
So the sweet dish prepared using bengal gram and jaggery got the name as “hayagreeva” or “hayagriva maddi”. Even today this is the dish that must be offered as “naivedyam” to God everyday in Sode Vadiraja Matt. Today let us see how to prepare this hayagriva maddi.
Hayagreeva/Hayagriva Recipe/Hayagreeva Maddi Recipe
Ingredients
- Bengal gram dal/chana dal- 1 cup
- Powdered Jaggery- 3/4 cup to 1 cup
- Cardamom- 3 nos
- Ghee- 1/4 cup
- Cashews- 15 to 20 nos
- Almond- 10 to 15 nos
- Raisins - few optional
- Dessicated coconut- Small piece optional
Instructions
Method
- Wash bengal gram dal in enough water and pressure cook it for 3 whistles and simmer for 5 mins. The bengal gram dal should be cooked well.
- Strain the water completely using a strainer. Mash well the cooked bengal gram dal. Mashing is optional step, hayagreeva can be prepared without mashing too. In that case you will get bengal gram dal in hayagriva to chew.
- Now in a cooking pan/vessel add mashed bengal gram dal and jaggery. Cook this in a medium flame. Keep mixing till jaggery gets dissolved and the mixture becomes thick. Switch off the flame once done.
- Now add 5 tea spoons of ghee and stir well.
- In a seasoning pan add 3 tea spoon of ghee, cashews and almonds. Fry them till they become little brown.
- Again add 1 teaspoon of ghee and fry raisins in it.
- Add the fried cashews, almonds and raisins to the hayagreeva. Decorate it with dessicated coconut. Now hayagreeva maddi ready. Enjoy this easy sweet dish.
Note:
- Mashing bengal gram dal is optional, the dish can be prepared just with cooked bengal gram dal.
- Raisins/almonds/cashews/dessicated coconut can be used in any combination according to ones taste and availability.
- 2 to 3 teaspoons of honey and banana can also be added, which enhances the taste.
Meet you all with one more interesting Udupi recipe. Till then bye.
Hi Sumana,
your recipe in the bowl looks so yummyyyyyyyyy that i feel ilke having a bite of it i say!!!!!!!!!!!!!!Please pass on the link of my blog too among your friends community.I too had prepared the same with ready photos but was to proceed to U.S to my son’s place and stil we both are there only. So i think i will be osting it next year for “Varamahalaxmi” pooja in Sravan month.
this is a wonderful recipe of all kind of age group . I really like it.