Hayagriva is said to be one of the avatars of Lord Vishnu with human body and horse head, brilliant white colour, white garments seated on white lotus. As per mythology, Madhu-Kaitabha stole vedas from Brahma and Vishnu took Hayagriva avatar to recover the same.
A great devotee named Sri Vadirajathirtha of Udupi Sri Krishna Mutt used to offer cooked Bengal gram as prasadam to Lord Hayagreeva. He used to recite Hayagriva Sloka and keep the offering on his head. Lord Hayagriva would come as a beautiful horse form and eat the prasadam. The prasadam is also called as Maddi-Hayagriva Maddi. Even today Hayagriva/Hayagriva Maddi is offered as prasadam to the devotees at Sri Sode Vadiraja Mutt.
Hayagreeva/Hayagriva Maddi is a sweet dish prepared from chana dal and jaggery. It is very easy to prepare. It is also prepared as prasadam on festivals like Varamahalakshmi Vrat and also Sri Guru Raghavendra Swamy Aradhana Mahotsav.
Chanadal/Bengal Gram 2 cups
Toor Dal 2 tsp
Jaggery 1 ½ cup
Grated dry coconut 1 cup
Poppy seeds 4 tsp
Jakai/Nutmeg ¼ tsp
Cashew & Raisins 8-10
Ghee 4-5 tsp
Elaichi/cardamom powder ½ tsp
Melt 1 tsp ghee in a small pan and fry cashew and raisins till golden brown and keep aside.
Dry roast poppy seeds, jakai, 4-5 cloves.
Grind the roasted items along with grated dry coconut into fine powder and keep aside.
Wash chana and toor dal and add 2 cups of water and cook in medium flame.
When you see water is getting reduced lower the flame.
Add 3-4 cloves and cook for about 3-4 mins.
The above measurement will be sufficient for chana to cook without leaving any extra water. If you are left with any water, drain excess water and usefo r preparing rasam or sambar. If you find chana dal dry and not yet cooked you can add little water.
Pick 1 or 2 dal. Press and check whether dal is cooked well. Dal should not be over cooked as it becomes paste.
You can also pressure cook and continue the procedure.
Add grated jaggery and mix well. Cook in medium flame.
Allow to cook for 4-5 mins.
When you add jaggery mixture becomes watery.
Cook until the water content in the mixture is ¾ dried.
Now add ghee and cook for 2 mins in low flame.
Add grounded mixture, elaichi powder and mix well.
Add roasted cashew-raisins and mix.
Hayagreeva is ready.
You can also pressure cook the dals but I do not prefer as dals becomes very pasty. You can turn off the flame when Hayagreeva is little watery, when cooled consistency will be perfect.