Higreeva or Hayagreeva or Hayagreeva Maddi | How to make Higreeva or Hayagreeva or Hayagreeva Maddi

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ByArchana Potdar
Created on 20th Nov 2015
  • Higreeva or Hayagreeva or Hayagreeva Maddi, How to make Higreeva or Hayagreeva or Hayagreeva Maddi
Higreeva or Hayagreeva or Hayagreeva Maddiby Archana Potdar
  • Higreeva or Hayagreeva or Hayagreeva Maddi | How to make Higreeva or Hayagreeva or Hayagreeva Maddi (4 likes)

  • 0 reviews
    Rate It!
  • By Archana Potdar
    Created on 20th Nov 2015

About Higreeva or Hayagreeva or Hayagreeva Maddi

A offering made to Lord Vishnu's incarnation and extremely delicious! The thought of this delicious offering has my mouth watering even now. Memories of childhood and some inputs from Foodpunch.com made this delicious Higreeva or Hayagreeva.

Higreeva or Hayagreeva or Hayagreeva Maddi is a delicious dish which is liked by the people of every age group. Higreeva or Hayagreeva or Hayagreeva Maddi by Archana Potdar is a step by step process by which you can learn how to make Higreeva or Hayagreeva or Hayagreeva Maddi at your home. It is an easy recipe which is best to understand for the beginners. Higreeva or Hayagreeva or Hayagreeva Maddi is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Higreeva or Hayagreeva or Hayagreeva Maddi takes few minute for the preparation and 20 minute for cooking. The aroma of this Higreeva or Hayagreeva or Hayagreeva Maddi make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Higreeva or Hayagreeva or Hayagreeva Maddi will be the best option for you. The flavor of Higreeva or Hayagreeva or Hayagreeva Maddi is unforgettable and you will enjoy each and every bite of this. Try this Higreeva or Hayagreeva or Hayagreeva Maddi at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
Higreeva or Hayagreeva or Hayagreeva Maddi

Ingredients to make Higreeva or Hayagreeva or Hayagreeva Maddi

  • 1 cup Bengal gram/ Chana dal
  • 1/2 cup jaggery grated or coarsely chopped
  • 1/4 cup coconut grated
  • 1 tablespoon khus khus/poppy seeds
  • 1 teaspoon cardamom powder

How to make Higreeva or Hayagreeva or Hayagreeva Maddi

  1. Soak the chana dal for at least 1 hour. This reduces your cooking time.
  2. Cook the soaked Chana dal in twice the amount by volume. You can cook it on the stove-top or in the pressure cooker, 3 whistles. I used the small cooker and cooked in the same pot.
  3. Once you can open the cooker and the dal is cooked, Mash it up slightly.
  4. Meanwhile add a little bit of the ghee in a kadhai/wok and fry the nuts till they are lightly golden brown. I used a mixture of cashew nuts and almonds. Remove the nuts and drain the ghee.
  5. Fry the khus khus/poppy seeds till they start popping. Add the coconut and lightly roast the coconut till you get an aroma. (Actually this is a necessity if you are using dry coconut or chopra for fresh coconut it’s not necessary.)
  6. In the cooker add the jaggery and mix well. Again cook the mixture for 1 whistle or if cooking on the stove top till the jaggery is melted.
  7. Stir and once the mixture is thickening and clumping together as a mass compared to its previous semi- liquid state add in grated coconut, nuts and ghee.
  8. Add the cardamon powder and mix well and simmer for another thirty seconds or so and remove from heat. Serve warm.
My Tip: As soon as you add jaggery to the dal the dal will stop cooking. Ensure that the dal is cooked completely before you add the jaggery.( Need to check if the dal is coooked? Pick one grain and crush it. Once cooked the dal mashes under the pressure. As the mixture tends to thicken as it cools ( it also tastes sweeter then ) thicken the mixture to the consistency of a loose batter.

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