Nivagyra recipe using Leftover Modak rice dough.

To make Nivagyra, start by grinding green chillies, cumin seeds, and coriander leaves in a chutney grinder. Mix this masala into your leftover Modak rice dough and knead well. Form small balls and flatten them to about 1/2 cm thickness. Place them on a banana leaf for added flavor, then steam them for 15-20 minutes. Serve hot with chutney or any vegetable curry.

Yes, Nivagyra is gluten-free as it is made from rice flour dough. This makes it a great snack option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the chutney or curry you serve it with, are also gluten-free.

If you prefer a milder flavor or don't have green chillies on hand, you can substitute them with bell peppers or omit them entirely. You can also use a pinch of red chili powder for a different spice profile, but adjust according to your heat preference.

To store leftover Nivagyra, let it cool completely, then place it in an airtight container in the refrigerator. It can be kept for up to 2-3 days. To reheat, simply steam it again for a few minutes until heated through.

Nivagyra pairs wonderfully with a variety of dishes. You can serve it with chutney, such as coconut or mint chutney, or alongside any vegetable curry. It also makes a great side dish for a traditional Maharashtrian meal.