Rice & pongal

Godhi-padi

Also called wheat preparation.

Historical

A wheat-based temple offering preserved in the Tirumala prasadam catalogue.

What goes into it

Wheat
sugar
ghee
cardamom in scholarly reconstruction

How it is made

Broken wheat cooked and sweetened with ghee and aromatics.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tirumala historical corpus.

History and evidence

It appears in the historical and inscriptional record under the name Godhi-padi.

Earliest documentation: Vijayanagara-period lexicon.

This entry is historical. It is attested in the record but is not presented here as a current temple offering. Where an inscriptional term is a ritual service category rather than a single dish, the inscriptional terms list says so.

Dietary note

Recorded as Yes in the tradition described. Commonly present: Wheat/gluten, milk/ghee.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

Primary reference for this entry · Documented · confidence High
https://archive.org/stream/inscriptionsofac014883mbp/inscriptionsofac014883mbp_djvu.txt

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