Go Back
+ servings
Print Recipe
5 from 2 votes

Hayagreeva Maddi recipe

A traditional and popular udipi sweet made using Chana dal
Prep Time10 mins
Cook Time30 mins
Soaking time30 mins
Total Time1 hr 10 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Keyword: Navratri recipes, South Indian festival
Servings: 4
Author: Jeyashri suresh


  • 1/2 cup Chana dal
  • 1/2 cup Jaggery
  • 1/2 cup coconut
  • 2 pinches cardamom powder
  • A tiny mustard size edible campor
  • 4 tsp ghee
  • Few cashew nuts


  • Wash and soak chana dal in water for 30 mins
  • Pressure cook for 4-5 whistles and drain the excess water
  • The excess water can be used to make rasam
  • In a pan add 2 tsp ghee and the cashew nut bits
  • Roast them till golden brown and keep aside.
  • Add the cooked chana dal in the same pan
  • Gently mash this.
  • Add the powdered jaggery to this
  • Mix well
  • This will become slightly watery as the jaggery starts melting.
  • It will thicken up after a few minutes
  • Add the coconut to this now and mix well.
  • Now the hayagreeva maddi is thickened up and come into a whole mass.
  • Add the cardamom powder, a tiny mustard size edible camphor.
  • Do not add more edible camphor than the quantity mentioned.
  • Mix well and 2 tsp of ghee.
  • Give it a quick stir and add the roasted cashew nuts.
  • Mix it up well and switch off the flame.
  • Hayagreeva maddi is ready for neivedyam



  1. The sweet was just perfect for the chana dal. Do not add more.
  2.  Ensure that the chana dal is cooked well, before adding the jaggery.