How to make Nivagrya -
A healthy snack made out of steamed rice flour.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Rice flour (चावल का आटा), Ghee (घी)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Nivagrya checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Uppu Seedai . You can also find more Snacks and Starters recipes like Thai Fried Rice Sticks Chooda Matar Masaledar Machchli Crusty Herbed Chicken
Nivagrya Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Nivagrya Recipe
Rice flour 1 cup
Ghee 2 teaspoons
Oil to grease
Salt to taste
Green chillies chopped 2
Cumin seeds 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Boil one cup of water in a pan with one teaspoon of ghee. Add rice flour in a flow and stir continuously to prevent lumps from forming. Sprinkle a little water and stir again. Cover and cook till steam begins to escape.
Step 2
Heat water in a steamer. Grease slotted plates lightly. Open the lid of the pan, sprinkle some more water and mix. Cover and cook again till steam begins to escape. Transfer the mixture into a bowl. Add salt, remaining ghee and knead while still hot. Add green chillies, cumin seeds and coriander leaves and continue to knead until smooth.
Step 3
Divide into lemon sized portions and roll. Place each portion between plastic sheets and spread with your fingers into thin roundels. Place these on the greased slotted plates and fit them into the stand. Place the stand in the steamer and steam for ten to fifteen minutes on medium heat. Serve hot with thick yogurt and green chilli thetcha.
Nutrition Info
Calories : 559 Kcal
Carbohydrates : 97.8 gm
Protein : 10.3 gm
Fat : 14 gm
Other : Niacin- 5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
