DessertFestivals

Ganesh Festival Thali Delight: A Feast of Gluten-Free Goodness

4 Mins read
Gluten Free Ganesh Festival Thali Recipe

Indulge in divine flavors with our Ganesh Festival Thali, featuring gluten-free recipes like Masale Bhat, Vaal Birde, Batata Bhaji, Alu Wadi, Kakadi Koshimbir, and Coconut-Cilantro Chutney.

This Thali is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • Shellfish

Masale Bhat

Ingredients 

  1. Coriander seeds – 1 TBSP
  2. Cinnamon sticks – 1 inch – 1
  3. Cloves- 3-4
  4. Star Anise – 1
  5. Vegetable oil – 1 TBSP
  6. Mustard seeds / Mohri – 1 Tsp
  7. Cumin seeds / Jeera – 1 TSP
  8. Asafetida powder / HIng – ¼ Tsp
  9. Bay leaf – 2-3
  10. Onion – finely chopped – 1
  11. Cauliflower florets peeled–cut potato – 1cup
  12. Green peas and cut carrots – 1 cup.
  13. Basmati or surti kolam rice – 1 cup
  14. Tomato – finely chopped -1
  15. Turmeric powder / Haldi – 1 Tsp
  16. Red chilli powder – 1 Tsp
  17. Goda Masala – 1 TBSP
  18. Salt to taste

Method – 

  1. Dry roast a mixture of coriander seeds, cinnamon stick, cloves, and star anise in a pan for 2-3 minutes, until the spices release their aroma. Grind the mixture into a coarse powder.
  2. Wash the rice and keep it aside. There’s no need to soak it beforehand.
  3. In a pot, heat some vegetable oil. Once the oil is hot, add mustard seeds. When the seeds start to pop, add cumin seeds and asafoetida powder, followed by a bay leaf.
  4. Add finely chopped onions and sauté them until they turn translucent.
  5. Add cauliflower florets and cut potatoes, mix well and cover and cook for 3-4 minutes.
  6. Add green peas, carrots, chopped tomatoes, turmeric powder, red chili powder, goda masala, the ground masala, and salt to taste. Mix everything well.
  7. Add the rice and mix well.
  8. Add 2 cups of warm water and mix well. Cover the pot and cook for 10 minutes on medium heat. Afterward, lower the heat and simmer on a low flame for 20 minutes.
  9. Garnish the dish with freshly grated coconut and finely chopped cilantro. Serve and enjoy!

Vaal Birde

Ingredients – 

  1. Kaadve vaal – 1 cup – sprouted
  2. Onion finely chopped – 1
  3. Vegetable oil – 1 TBSP
  4. Mustard seeds – 1 TSP
  5. Cumin seeds – 2 TSP
  6. Curry leaves – 4 – 5
  7. Hing powder – 1/4 Tsp
  8. Turmeric powder – 1 Tsp
  9. Red Chilli powder – 1 Tsp
  10. Tamarind Concentrate – 1 TBSP
  11. Freshly grated coconut – ¼ cup
  12. Garlic – 4-5 cloves
  13. Ginger – ½ inch
  14. Jaggery – 1 Tsp
  15. Salt to taste.
  16. Cilantro – finely chopped for serving

Method – 

  1. Sprout the whole kadve vaal .
  2. For masala – add freshly grated coconut , garlic , ginger , 1 Tsp cumin seeds and cilantro to a grinder and grind into a fine paste.
  3. Heat a Pan on medium flame. Once hot add oil.
  4. Once the oil is hot add mustard seeds. Once they splutter , add the cumin seeds and hing powder.
  5. Add Onions and saute till they turn translucent.
  6. Add sprouted moong. Mix well.
  7. Add turmeric powder , chilli powder, grinded masala , salt to taste. Mix well and saute for another 2-3 minutes.
  8. Add tamarind concentrate and jaggery and mix well.
  9. Add warm water to adjust consistency. Cover and let it cook till Vaal gets cooked.
  10. Garnish with cilantro.

Batata Bhaji

Ingredients 

  1. Potatoes – 4 to boiled , peeled and cut into pieces.
  2. Onion – 1 – finely chopped
  3. Cumin seeds – 1 TSP
  4. Mustard seeds – 1 TSP
  5. Urad dal – 1 TSP
  6. Green chillies – 2-3 finely chopped
  7. Vegetable oil 1 TSP
  8. Curry leaves – 3-4
  9. Hing powder – 1/4 Tsp
  10. Turmeric powder – 1 TSP
  11. Salt to taste

Method 

  1. Heat a Pan on medium flame. Once hot add oil.
  2. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
  3. Add urad dal and saute till it turns brown
  4. Add green chillies once they fry add curry leaves.
  5. Add turmeric powder and add boiled cut potatoes and mix well.
  6. Add salt and mix well.
  7. Cover and let it cook for a 2-3 minutes. Garnish with finely chopped cilantro.

Alu Wadi

Ingredients 

  1. Bunches of Alu / Colocasia leaves – 4 to 5 .
  2. Besan – ½ th cup
  3. Rice flour – 2 TBSP
  4. Turmeric powder – 1 TSP
  5. Red Chilli powder – 1 TSP
  6. Coriander cumin powder – 1 TSP
  7. Jaggery – 1 TBSP
  8. Tamarind juice – 1 TBSP
  9. Salt to taste.
  10. Water – ½ cup

Method – 

  1. In a bowl add besan, rice flour and all the other masala. Mix well. To that add jaggery and tamarind juice. Add little water at a time and mix well. Make it into a thick flowing batter like pancake batter.
  2. Take a leaf and cut its stalk as close to the leaf as possible. Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
  3. Take the biggest as the base leaf. Take batter and spread it evenly all over the leaf. Take a smaller leaf and put it above the first leaf. Spread the batter again over it. You can use as many leaves as you want.
  4. Fold the base part of the leaves first and spread batter on it again. Fold the sides and spread the batter again. Start making rolls. Spread batter over each fold. Do not make too tight a roll.
  5. In a steamer boil water. Grease the insert plate with oil. Place the roll on the plate. Insert the plate in a steamer , close the lid and steam the roll for 15 minutes on medium flame.
  6. Let the roll cool down completely. Cut into ½ inch pieces. Thinner the pieces , more crispier the wadi.
  7. Heat oil in a kadai on medium flame. Once the oil is hot , deep fry the wadi’s on medium to low flame until they are golden brown in color.

Kakadi Koshimbir

Ingredients 

  1. Kakadi – finely chopped – 3-4
  2. Cilantro – finely chopped – ⅓ cup
  3. Sugar – 1 TSP – optional
  4. Sesame seeds powder – 1 TBSP – optional
  5. Salt to taste
  6. Vegetable oil – 1 Tsp
  7. Jeera / cumin seeds – ½ Tsp
  8. Hing powder – 1/4 Tsp
  9. Curry leaves – 4-5
  10. Green chillies – 1 or 2 as per taste

Method – 

  1. Mix the finely chopped kakadi , salt and optional sesame seeds powder.
  2. For the tempering, heat the vegetable oil. Once hot add cumin seeds , hing powder , green chillies and curry leaves.
  3. Add the tempering to the mixture. Mix well. Garnish with finely chopped cilantro . 

Coconut-Cilantro Chutney 

Ingredients 

  1. Freshly grated coconut – 1 cup
  2. Cilantro – ½ cup
  3. Green chilies – 3-4
  4. Garlic – 2 cloves
  5. Lemon juice – 1 TSP
  6. Water to adjust consistency
  7. Salt to taste
  8. Cumin seeds – 1 TSP
  9. Vegetable oil 1 TSP
  10. Curry leaves – 3-4
  11. Hing powder – 1/4 Tsp

Method – 

  1. Mix coconut , cilantro , green chillies ,garlic cloves , lemon juice, salt and grind it to a smooth paste. Add water to adjust consistency.
  2. For Tempering – heat oil , once hot , add cumin seeds. Once the cumin seeds splutter , add hing powder and curry leaves.
  3. Add the tempering to coconut paste. Delicious coconut chutney is ready.

Conclusion –

Elevate your Ganesh Festival celebrations with this thoughtfully curated gluten-free thali. Each dish is a symphony of flavors, showcasing the culinary richness of Indian traditions while catering to dietary preferences. May your festivities be filled with joy, blessings, and, of course, delicious food!

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