Rice-chana dal pudding (Tandla-chane dali paays or Madagane)

Tandul – rice, chane dalichana dal, paays – pudding also called as madagane, is one of the offerings I made for the Ganesh festival. Infact I had this on my to-do list for a long time now. Since it is one of the dishes made for the festival at my in-laws’ home, I finally prepared it. My aayi makes this pudding frequently for different festivals at home. On one particular pooja(we call it devakarya), some rice vades – which are made soggy just to be paired with this pudding, are served with this. So while eating, you dip the vades in this paays and enjoy the combo. Ohh, this combination is just delicious. I didn’t have the patience of making vades, so I prepared this alone, without the combination of pays-vades

The traditional way is to soak rice for few hours, then grind it to a coarse or a smooth paste and then cook it with jaggery, cooked chana dal, coconut milk and cardamom. But these days people use either rice rava or rice flour to speed up cooking time. I like the rava/coarse paste version better because it gives a little body to the dish. The cooked chana dal that you bite into while having this pays, provides a very unique experience.

1/2 cup rice
1/2 cup thick coconut milk(ready made) or milk from about 3/4 cup coconut
3-4 tbl spns jaggery(approx)
2 tbl spns chana dal
1 tea spn cashew pieces
1/2 tea spn cardamom powder

Soak the rice for about 4-5 hrs. Grind it to a coarse paste by adding enough water.
Cook chana dal and cashews in cooker with a little water. Dal should be completely cooked but should not be mashed.
Heat the rice paste with enough water on medium flame. Keep mixing it with a spoon (if you stop mixing, the paste becomes lumps. So take care). When the mixture is cooked, (when it is cooked the color becomes slightly transparent) add jaggery, chana dal, cashews, and mix well. Cook till all jaggery gets melted and mixed with it. Add more water if necessary, and do not let the mixture become too thick. Add coconut milk and cook for another 3-4 minutes. Take off the heat and add cardamom powder. Mix well.

Serves : 3-4
Preparation time : 30mins

Home made coconut milk:
Grind fresh/frozen coconut with a cup of water to a coarse paste. Sieve the paste and squeeze all the liquid off the particles. Again add little more water and repeat.

23 thoughts on “Rice-chana dal pudding (Tandla-chane dali paays or Madagane)”

  1. This sweet is one of my favourite. My mother also added Katlyo flattish pieces of coconut and sometimes a little sabudana. The cooked cashewnuts really taste heavenly with the coconut milk. Thank you Shilpa

  2. i also remembered that she did it without the tandul only chana dal and little sabudana and of course lots and lots of thick ambrosia of coconut milk

  3. Hi,

    I am new to this ,but can you please tell

    me are this dishes from Maharashtra or

    Karnataka. I am from Andhra and the names

    sound new to me. So grateful if you can

    add the english way the words are


    for ex..how is Madgane pronounced ?


    20Sep 2007

    Shilpa: Ashok, these are dishes from the Konkan belt of Karnataka. Its a small strip in the west coast of Karnataka just near Goa. Madagane is read as it is written (ma – da- ga – ne).

  4. Thanks for sharing this one Shilpa! I can imagine the combo of this with the rice vadas would be very good- I’ll be letting you know when I try it. 🙂 Several years ago I made a similar paays using moong dhal and coconut milk- no rice in it that I recall, but finished with elaichi of course! 😉

    Shilpa: Pelicano, we do make a similar paays with moong daal and coconut milk also. That version tastes completely different because of moong daal’s unique flavor. Both are very yummy :).

  5. Ooops… I was curious and looked up that recipe: chane dhal as well. 😀 I must have been unable to locate chane dhal at the time and used moong instead. The only differences are the lack of rice, plus a little grated coconut is fried in ghee and sprinkled at the end.

  6. Hi! We make madgane without so much of rice hardly 1-2 tbsp. of rice [ washed ,soaked and finely ground ] is used for alavani [ to give thickness to madgane.
    We prepare madgane for new year too. gudipadva or saunsar padva.
    I am glad you have the patience of cooking traditional food inspite of your hectic schedule ,and no help. Keep it up! You are doing a wonderful job.

  7. I agree that moong dhal is wonderful for sweets too! But I do love chane for anything… 🙂 Not sure if you know this: in Thailand there are similar paays, there is also one made of little red beans(“adzuki” in Japanese…”chori” in Hindi I think..not sure of the Konkani word?) This also sometimes has grains of yellow corn as a combo. Sometimes sago is used as well. Also, there is another made of fresh, sweet, water chestnuts dyed red- final dish is called “crisp rubies”.
    I had not given a thought to these dishes for years- thank you so much for reminding me! 🙂

    Shilpa: This is nice..You give me all info and above that you say thanks too :D. This is my lucky day. Now I will have to find more about all those dishes you have mentioned.Thanks a lot

  8. do you know the recipe for moong dhal payasam?

    Shilpa: I know moong daal payasam. Not sure what is green moong payasam though, will find out

  9. Hey Shilpa,
    wow superb ya,cant imagine that you actually made so many dishes for Ganpati festival,I also feel like eating chanedali payasu,probably will make this weekend.

  10. Shilpa..

    Thanks for the clarifications.

    Your articles are all good and helpful.

    Just wanted to know is it possible to put a

    Glossary of all ingredients/Vegetables with

    their other south Indian equivalents.

    Also, if you have knowledge of some western

    ingredients, it would be helpful to add

    this in the glossary.

    I came across ,elesewhere the words ,

    canola oil and Pecans. What do they mean

    and what are their nearest Indian

    equivalents available generally.

    Hope you dont feel bugged..



    Shilpa: Ashok, I am working on the glossary. It is taking a long time because of my workload in office and home, hardly get time to post anything. But I will definitely need all your help with that since I know only 2-3 south Indian languages. Pecans are kind of dry fruits.Read more here. They are basically used in different deserts. I use almonds(badam) when pecans are not available(though they have very different taste). Read more about canola oil here. I use peanut oil when I don’t have canola oil at hand. These might not be the correct equivalents, but I have used them before and they work just fine.

  11. Shilpa


    Thanks a lot. Hope to see the glossary soon,

    I will send the details for some of the

    Telugu names.

    Meanwhile ,grateful if you can please

    suggest Indian items typical

    of the Dasara festival so that we can

    prepare /procure the same.


    Best Wishes for Dasara.


    Shilpa: Ashok, please read Pelicano’s comment below. As he says, walnut(akhroat) has a taste similar to pecans.

  12. Shilpa- walnuts are closely-related to pecans, so similar flavour if that helps Ashok. (English walnuts, black walnuts, butter-nuts, hickory nuts- all in the same family and have that “dusty” slightly-bitter taste)

    I think peanut oil has a nicer flavour than canola- I side with you on that one! (But ghee is still the best of all; if only it could be eaten daily in large amounts without health problems) 😀

    Shilpa: Thanks Pelicano, infact I had thought about walnuts. But then again forgot to mention. Yes, they do taste like pecans.

  13. Manjeshwar Ganesha Kamath

    Payasam is called Maddi in Havyak Kannada. Konkani people make chanadal payas and add Sweet Potato ( GeNasu in Kannada). Thus it is called MadGaNe (MaDDi+GeNasu)

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