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Tag: Karnataka

  • Masala Dosa

    Masala dosa is the most famous dish from South India, and it is closely associated with Udupi restaurants in Karnataka, which spread across the country in the twentieth century. A thin, crisp crepe made from fermented rice and urad dal batter is filled with a spiced potato filling called palya, and served with coconut chutney and sambar.

    A good dosa is golden and crisp on the outside, soft in the centre, and slightly tangy from fermentation. The potato filling is mildly spiced with mustard seeds, curry leaves, green chillies and turmeric, and has soft onions throughout. In Mysore, a red chutney is spread inside the dosa before adding the potato.

    Masala dosa is eaten for breakfast or as a light meal at any time of day. Homemade dosas take some practice, especially spreading the batter thinly, but are well worth the effort. The batter keeps in the refrigerator for 3-4 days, so dosas can be made quickly once a batch is ready.

    At a glance

    RegionKarnataka
    CuisineUdupi
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / potato / onion

    Ingredients

    For the dosa batter

    • 2 cups raw rice (sona masoori)
    • 1/2 cup urad dal
    • 1/4 tsp fenugreek seeds
    • 2 tbsp chana dal
    • 1 1/2 tsp salt
    • Water as needed
    • Oil or ghee for cooking

    For the potato palya

    • 4 medium potatoes, boiled and coarsely mashed
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 1 inch ginger, chopped
    • 2 onions, thinly sliced
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal, fenugreek seeds and chana dal together for 5-6 hours.
    2. Grind the urad dal mixture with a little water to a light, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the palya, heat oil, crackle mustard seeds, add urad dal, chana dal, asafoetida, curry leaves, chillies and ginger, and cook until the dals turn golden.
    4. Add onions and cook for 4-5 minutes until soft. Add turmeric, salt and 1/4 cup water, then the potatoes. Mix well, cook for 2 minutes and add coriander.
    5. Heat a cast iron tawa on medium-high. Sprinkle water; it should sizzle and evaporate immediately. Wipe with an oiled cloth.
    6. Pour a ladle of batter into the centre and spread it quickly in a circular motion to form a thin dosa. Drizzle oil around the edges.
    7. Cook for 2-3 minutes until golden and crisp. Place 2-3 tbsp of palya in the centre, fold the dosa over and serve immediately.

    Tips

    • Fermentation depends on temperature; in cold weather keep the batter in a warm place.
    • Spreading batter is easier on a well-seasoned cast iron tawa.
    • Adjust the batter's consistency with water; it should be pourable but not runny.

    Serve with

    Coconut chutney and hot sambar.

  • Goli Baje

    Goli baje is the tea-time snack of Mangalore and Udupi, sold in every hotel and canteen along the coast. Also called Mangalore bajji or Mangalore bonda, it is made from maida and sour curd fermented briefly so the batter becomes light and airy. The name refers to its round, golf-ball shape.

    The fritters are golden and slightly crisp outside, with a soft, spongy, almost bread-like interior studded with green chillies, ginger, curry leaves and coconut bits. The sourness of the curd gives a pleasant tang. They are eaten hot with coconut chutney and a cup of tea or coffee. They are best within minutes of frying, while the outside is still crisp.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietVegetarian
    CourseSnack
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsmaida / curd / green chillies / ginger / coconut

    Ingredients

    • 1.5 cups maida
    • 1 cup sour curd
    • 1 tbsp rice flour
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1/4 tsp baking soda
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 2 tbsp chopped coriander leaves
    • 2 tbsp coconut bits or grated coconut
    • 1/2 tsp cumin seeds
    • oil for deep frying

    Method

    1. Whisk the curd, sugar, salt and baking soda in a bowl until frothy. Leave for 5 minutes.
    2. Add the maida and rice flour and mix to a very thick, sticky batter. It should drop off a spoon slowly, not flow. Add a spoon of water only if absolutely needed.
    3. Beat the batter vigorously with your hand or a spoon for 3-4 minutes. This incorporates air and makes the bajji fluffy.
    4. Cover and rest for 2-3 hours at room temperature until it rises slightly.
    5. Stir in the green chillies, ginger, curry leaves, coriander, coconut and cumin.
    6. Heat oil on medium heat. Wet your fingers, take small lime-sized portions of batter and drop them into the oil.
    7. Fry on medium heat for 4-5 minutes, turning, until they puff up and turn deep golden on all sides.
    8. Drain on a rack and serve hot.

    Tips

    • Very sour curd gives the best flavour and rise.
    • The batter must be thick; a runny batter makes flat, oily bajji.
    • If the oil is too hot, the bajji brown outside and stay raw inside; test with one first.

    Serve with

    Coconut chutney and hot tea or filter coffee.

  • Kori Rotti

    Kori rotti is the signature dish of the Bunt and Tuluva communities of coastal Karnataka. Kori means chicken in Tulu, and rotti here is not a flatbread but a brittle, paper-thin wafer made from boiled rice, cooked on a griddle and dried in the sun. The rottis are bought ready-made in Mangalore and keep for months.

    At the table the dry rottis are broken into a plate and the hot chicken curry, called kori gassi, is poured over them. The rotti softens slightly while still keeping some crunch. The gravy is rich with coconut, red with Byadgi chillies and tangy with tamarind. It is a feast dish, made for weddings, festivals and Sunday lunches.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / coconut / byadgi chillies / rice rotti / tamarind

    Ingredients

    For the masala

    • 12 Byadgi chillies
    • 2 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1/2 tsp black peppercorns
    • 1/4 tsp fenugreek seeds
    • 1 tsp oil
    • 1.5 cups grated coconut
    • 1 small onion, sliced
    • 6 garlic cloves
    • small marble of tamarind
    • 1/2 tsp turmeric powder

    For the curry

    • 750 g chicken, curry cut
    • 3 tbsp coconut oil or ghee
    • 1 large onion, finely sliced
    • 1 sprig curry leaves
    • 1 cup thin coconut milk or water
    • 1/2 cup thick coconut milk
    • 1.5 tsp salt, or to taste

    To serve

    • 8-10 dry rice rottis (Mangalore rotti)

    Method

    1. Roast the chillies, coriander, cumin, pepper and fenugreek in 1 tsp oil on low heat for 3-4 minutes until fragrant. Remove, then lightly roast the sliced onion and garlic in the same pan for 2 minutes.
    2. Grind the roasted spices, onion, garlic, coconut, tamarind and turmeric with about 1 cup water to a smooth, thick paste.
    3. Heat coconut oil in a heavy pan. Fry the sliced onion on medium heat for 6-7 minutes until golden, then add the curry leaves.
    4. Add the chicken and salt and saute on medium-high heat for 5 minutes until the pieces are sealed.
    5. Add the ground masala and fry with the chicken for 4-5 minutes on medium heat, stirring, until it no longer smells raw.
    6. Pour in the thin coconut milk or water, bring to a boil, then cover and simmer for 20 minutes on low heat until the chicken is tender and oil rises to the top.
    7. Stir in the thick coconut milk and heat for 2 minutes without boiling. The gravy should be medium-thick and pourable.
    8. To serve, break 2-3 rottis into each plate and pour the hot gravy with chicken over them just before eating.

    Tips

    • Pour the gravy only at the table, or the rotti turns soggy.
    • Kori gassi should have plenty of gravy because the rotti absorbs a lot.
    • If rotti is unavailable, serve the gassi with neer dosa or steamed rice.

    Serve with

    The rice rottis themselves, with sliced onion and a wedge of lime.

  • Akki Rotti

    Akki rotti, akki meaning rice in Kannada, is a breakfast flatbread from Karnataka made from rice flour mixed with vegetables and herbs. It is patted out by hand directly on a cold, greased tawa or on a banana leaf rather than rolled, which gives it its uneven, rustic look. In Malnad homes it is a staple, often made with dill (sabsige soppu) or grated cucumber.

    A good akki rotti is crisp and golden at the edges and soft inside, with green flecks of dill, chilli and coriander. It is savoury, mildly spicy and fragrant. Being made from rice flour it is naturally gluten free. It is eaten hot with chutney, a spoon of butter or a pickle.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / onion / dill leaves / coconut / green chillies

    Ingredients

    • 2 cups rice flour
    • 1 medium onion, finely chopped
    • 1/2 cup dill leaves, finely chopped
    • 1/4 cup grated coconut
    • 1 small carrot, grated (optional)
    • 2-3 green chillies, finely chopped
    • 1 inch ginger, grated
    • 1 tsp cumin seeds
    • 3 tbsp chopped coriander leaves
    • 1 tsp salt
    • about 1 cup warm water
    • oil for cooking

    Method

    1. Mix the rice flour, onion, dill, coconut, carrot, chillies, ginger, cumin, coriander and salt in a large bowl.
    2. Add warm water a little at a time and knead to a soft, slightly sticky dough that holds together. Rest for 10 minutes.
    3. Grease a cold, thick tawa with 1 tsp oil. Take a lemon-sized ball of dough and place it on the tawa.
    4. Wet your fingers and pat the dough out into a thin, even circle about 15 cm across, wetting your fingers often so it does not stick. Make 3-4 small holes in it with a finger.
    5. Pour a few drops of oil in each hole and around the edges. Place the tawa on medium heat, cover and cook for 3-4 minutes until the base is golden and crisp.
    6. Flip and cook for 1-2 minutes more until spotted golden. Remove.
    7. Cool the tawa under running water before shaping the next rotti, or use two tawas in rotation. Alternatively pat the rottis on a greased banana leaf or butter paper and transfer them to a hot tawa.

    Tips

    • The tawa must be cool when patting out the dough; a hot tawa makes it impossible to spread.
    • Warm water helps the rice flour bind.
    • Make the dough just before cooking; onions release water and make it soggy if it sits too long.

    Serve with

    Coconut chutney, ennegai, or white butter with chutney pudi.

  • Maddur Vada

    Maddur vada takes its name from the town of Maddur on the old Bengaluru-Mysuru highway and railway line. According to local lore, a vendor at the railway station improvised it in the early 1900s, and the vadas sold at Maddur Tiffanys and on the platforms became famous with travellers. Unlike the soft urad dal vada, it is made from rice flour, semolina and maida.

    It is flat, crunchy and golden, almost like a thick biscuit, packed with sweet onions, curry leaves, green chillies and ginger. The onions are mixed with hot oil before the water goes in, which keeps the vada crisp. It is a tea-time snack that stays crunchy for hours and travels well.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseSnack
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsrice flour / semolina / maida / onion / curry leaves

    Ingredients

    • 1/2 cup rice flour
    • 1/4 cup fine rava (semolina)
    • 1/4 cup maida
    • 2 medium onions, finely sliced
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1/4 tsp asafoetida
    • 3/4 tsp salt
    • 2 tbsp hot oil
    • about 1/4 cup water
    • oil for deep frying

    Method

    1. In a bowl, mix the onions, chillies, ginger, curry leaves, coriander, asafoetida and salt. Squeeze with your hands for a minute so the onions soften slightly.
    2. Add the rice flour, rava and maida and mix.
    3. Pour 2 tbsp very hot oil over the mixture and rub it in with a spoon, then your fingers. This is what makes the vadas crisp.
    4. Sprinkle water a little at a time and knead to a firm, non-sticky dough. The onions add moisture, so you need very little water.
    5. Heat oil for deep frying on medium heat. A small piece of dough should rise steadily, not instantly.
    6. Take a lemon-sized ball, place it on a greased plastic sheet or banana leaf, and pat it into a flat disc about 8 cm across and 5 mm thick.
    7. Slide the vadas into the oil one by one and fry on medium heat for 3-4 minutes per side until deep golden and crisp, turning once.
    8. Drain on a rack and serve hot or at room temperature.

    Tips

    • Fry on medium heat; on high heat they brown before they crisp through.
    • Keep the dough firm; a soft dough makes oily vadas.
    • Stored airtight, they stay crisp for a day.

    Serve with

    Coconut chutney and filter coffee or masala tea.

  • Coorg Pandi Curry

    Pandi curry, pork curry, is the most celebrated dish of the Kodavas, the people of Kodagu (Coorg) in the Western Ghats. Wild boar hunting was part of Kodava tradition, and today farmed pork is cooked the same way for weddings, Puthari, the harvest festival, and family gatherings. Its defining ingredient is kachampuli, a dark, thick vinegar made from the fruit of the Garcinia gummi-gutta tree.

    The curry is almost black, thanks to spices roasted until very dark. It is sour, peppery and rich, with fatty pork pieces that turn tender and absorb the masala. Kodavas eat it with kadambuttu, steamed rice balls, or akki otti, a thin rice flatbread. A small glass of homemade wine or a cold drink usually comes with it at Kodava celebrations.

    At a glance

    RegionKarnataka
    CuisineKodava
    DietNon-vegetarian
    CourseMain course
    Prep time25 minutes
    Cook time60 minutes
    Total time85 minutes
    Serves5
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspork / kachampuli / black pepper / onion / garlic

    Ingredients

    For the pork

    • 1 kg pork with fat and skin, cut into 3 cm cubes
    • 1 tsp turmeric powder
    • 1.5 tsp salt
    • 1 tsp red chilli powder

    For the roasted masala

    • 3 tbsp coriander seeds
    • 1.5 tsp cumin seeds
    • 1 tbsp black peppercorns
    • 1 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 4 cloves
    • 2 inch cinnamon
    • 6 dry red chillies

    For the curry

    • 2 large onions, roughly chopped
    • 1.5 inch ginger
    • 15 garlic cloves
    • 4 green chillies
    • 1 sprig curry leaves
    • 2-3 tsp kachampuli (Coorg vinegar), to taste
    • 1 cup water

    Method

    1. Rub the pork with turmeric, salt and chilli powder and keep for 20 minutes.
    2. Grind the onions, ginger, garlic and green chillies to a coarse paste.
    3. Put the pork and the onion paste in a heavy pot with 1 cup water. Bring to a boil, then cover and cook on low-medium heat for 35-40 minutes until the pork is tender and has released its fat. You can also pressure cook for 4-5 whistles.
    4. Meanwhile dry roast the coriander, cumin, pepper, mustard, fenugreek, cloves, cinnamon and chillies in a heavy pan on low-medium heat, stirring constantly, for 10-12 minutes until they turn very dark brown, almost black, but not burnt. Cool and grind to a fine powder.
    5. Add 3-4 tbsp of the roasted masala powder to the pork and mix. The curry will turn dark.
    6. Cook uncovered on medium heat for 10-15 minutes, stirring, until the gravy thickens and the pork fat separates and coats the meat.
    7. Add the kachampuli a teaspoon at a time, tasting after each, until the curry is distinctly sour. Add curry leaves, simmer 2 minutes and switch off.
    8. Rest for an hour if you can; pandi curry tastes best the next day.

    Tips

    • Pork belly or shoulder with fat is essential; lean pork turns dry.
    • Roast the spices dark but stop before they burn, which makes the curry bitter.
    • If kachampuli is unavailable, a mix of malt vinegar and a little tamarind is a compromise, but the flavour differs.

    Serve with

    Kadambuttu (steamed rice balls), akki otti or plain rice.

  • Vangi Bath

    Vangi bath, brinjal rice, is one of the classic chitranna-style mixed rices of Karnataka, served in Bengaluru and Mysuru homes and in Udupi restaurants. It uses small purple or green brinjals cooked with a special masala of roasted chana dal, urad dal, coriander, red chillies, cinnamon, cloves and dry coconut, and then mixed with cooked rice.

    Each grain is coated in a reddish-brown masala, with soft brinjal pieces throughout. The flavour is warm and slightly tangy, with sweetness from jaggery and crunch from peanuts or cashews. It is popular as a lunchbox meal and as a light weekend lunch with raita. It also packs well for picnics and train journeys because it tastes good at room temperature.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseRice
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / brinjal / tamarind / dry coconut / peanuts

    Ingredients

    For the vangi bath powder

    • 1 tbsp chana dal
    • 1 tbsp urad dal
    • 2 tbsp coriander seeds
    • 6 Byadgi chillies
    • 1 inch cinnamon
    • 3 cloves
    • 1/4 tsp fenugreek seeds
    • 2 tbsp dry coconut (kopra), grated

    For the bath

    • 3 cups cooked rice, cooled
    • 250 g small brinjals, cut into thin strips
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp chana dal
    • 1 tsp urad dal
    • 2 tbsp peanuts
    • 1 sprig curry leaves
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tbsp thick tamarind paste
    • 1 tsp grated jaggery
    • 1 tsp salt
    • 2 tbsp chopped coriander leaves

    Method

    1. Dry roast the chana dal, urad dal, coriander, chillies, cinnamon, cloves and fenugreek on low heat for 4-5 minutes until golden and fragrant. Add the coconut and roast 1 minute more. Cool and grind to a fine powder.
    2. Keep the cut brinjals in salted water until needed so they do not discolour, then drain.
    3. Heat oil in a wide kadai. Fry the peanuts until crunchy, then add mustard seeds. When they splutter add chana dal and urad dal and fry until golden. Add curry leaves, asafoetida and turmeric.
    4. Add the brinjals and salt and toss. Cover and cook on medium-low heat for 6-8 minutes, stirring occasionally, until the brinjals are soft but not mushy.
    5. Add the tamarind paste and jaggery and cook for 2 minutes until the raw smell goes.
    6. Add 2.5 tbsp of the vangi bath powder and stir for 1 minute until the brinjals are coated.
    7. Add the rice and gently fold everything together on low heat for 2 minutes until evenly mixed. Taste and add more powder or salt if needed.
    8. Garnish with coriander and serve warm.

    Tips

    • Use small, tender brinjals with few seeds.
    • Cooked rice should be cool and separate, or the bath turns mushy.
    • A tablespoon of ghee mixed in at the end adds a lovely richness.

    Serve with

    Onion-cucumber raita and papad or potato chips.

  • Bisi Bele Bath

    Bisi bele bath means hot lentil rice in Kannada, and it is said to have been refined in the kitchens of the Mysore palace. It is a one-pot meal of rice and toor dal cooked soft, mixed with vegetables, tamarind and a special spice powder, and served piping hot with a generous spoon of ghee. In Bengaluru it is a standard dish at darshinis, weddings and temple feasts.

    The texture is porridge-like and loose, never dry, and it thickens as it cools. The masala, with roasted chana and urad dal, coriander, red chillies, cinnamon, cloves, marathi mogu and dry coconut, gives it a complex, warm, tangy flavour. The ideal plate comes with crunchy khara boondi or potato chips on the side.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegetarian
    CourseMain course
    Prep time25 minutes
    Cook time40 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / toor dal / tamarind / mixed vegetables / ghee

    Ingredients

    For the bisi bele bath powder

    • 2 tbsp coriander seeds
    • 1 tbsp chana dal
    • 1 tbsp urad dal
    • 1 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 8 Byadgi chillies
    • 1 inch cinnamon
    • 4 cloves
    • 1 marathi mogu
    • 2 tbsp dry coconut (kopra), grated
    • 1 tsp poppy seeds

    For the bath

    • 3/4 cup sona masoori rice
    • 1/2 cup toor dal
    • 1/4 tsp turmeric powder
    • 5 cups water
    • 2 cups mixed vegetables: carrot, beans, peas, potato, chow chow, drumstick
    • small lemon-sized tamarind, soaked in 1 cup water
    • 1 tbsp grated jaggery
    • 1.5 tsp salt

    For the tempering

    • 3 tbsp ghee
    • 1 tsp mustard seeds
    • 15 cashews
    • 1 sprig curry leaves
    • 1/4 tsp asafoetida
    • 10 shallots or small onions, peeled (optional)

    Method

    1. Dry roast the coriander, dals, cumin, fenugreek, chillies, cinnamon, cloves and marathi mogu on low heat for 5-6 minutes until fragrant and the dals turn golden. Add coconut and poppy seeds in the last minute. Cool and grind to a fine powder.
    2. Wash the rice and dal together and pressure cook with turmeric and 4 cups water for 4-5 whistles until very soft. Mash lightly.
    3. Cook the vegetables in a large pot with 1 cup water and a little salt for 8-10 minutes until tender.
    4. Add the tamarind extract, jaggery and salt to the vegetables and boil for 5 minutes until the raw tamarind smell is gone.
    5. Mix 4 tbsp of the spice powder with a little water to a paste and stir it in. Simmer for 3 minutes.
    6. Add the mashed rice and dal and mix well. Add hot water to get a loose, porridge-like consistency; it will thicken as it stands. Simmer on low heat for 5 minutes, stirring to prevent sticking.
    7. For the tempering, heat ghee, splutter mustard seeds, fry cashews until golden, then add curry leaves, asafoetida and shallots and fry until the shallots soften. Pour over the bath and mix.
    8. Serve hot with an extra spoon of ghee on top.

    Tips

    • Always keep bisi bele bath looser than you think it should be; it sets firm within minutes.
    • The leftover powder keeps for a month in an airtight jar.
    • Byadgi chillies give colour without too much heat; use fewer Guntur chillies if substituting.

    Serve with

    Khara boondi, potato chips or papad, with raita or curd on the side.

  • Mysore Pak

    Mysore pak was created in the kitchens of the Mysore palace during the reign of Krishnaraja Wadiyar IV. The palace cook Kakasura Madappa is credited with it, and his family went on to run a well-known sweet shop in the city. Pak or paka refers to the sugar syrup, and the sweet is made from just three ingredients: gram flour, sugar and ghee.

    There are two styles. The traditional one is firm, porous and slightly crumbly with a honeycomb texture, while the soft version made popular by Chennai sweet shops is dense and melts in the mouth. This recipe makes a soft-porous version, golden with a deeper colour at the base, rich with the flavour of roasted besan and ghee.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves12
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsbesan / ghee / sugar

    Ingredients

    • 1 cup besan (gram flour), sifted
    • 1.5 cups sugar
    • 1/2 cup water
    • 1.5 cups ghee, kept hot on a separate burner
    • 1/4 tsp cardamom powder (optional)

    Method

    1. Grease a 7-inch square tin or tray with ghee and keep it ready near the stove.
    2. Mix the sifted besan with 1/2 cup of the warm ghee to a smooth, lump-free, flowing paste.
    3. In a heavy kadai, dissolve the sugar in the water on medium heat and boil until it reaches one-string consistency, about 5-6 minutes. A drop pressed between finger and thumb should form a single thread.
    4. Lower the heat to medium-low and add the besan-ghee paste to the syrup, whisking constantly so no lumps form.
    5. Now add the hot ghee, 2-3 tablespoons at a time, stirring continuously. Each time the mixture absorbs the ghee and bubbles, add more.
    6. Keep cooking and stirring for 8-12 minutes. The mixture will froth up, turn porous and lighter in texture, and begin to leave the sides of the pan with ghee oozing out.
    7. When it reaches this stage and smells of roasted besan, immediately pour it into the greased tin. Do not spread or press it.
    8. Let it cool for 5 minutes, then cut into squares while still warm. Allow to cool completely before removing the pieces.

    Tips

    • The ghee must be hot when added; cold ghee will not make the mixture porous.
    • Remove from the heat as soon as it froths and leaves the sides; a few seconds more makes it hard and crumbly.
    • Cutting while warm gives clean edges; once fully set it breaks unevenly.

    Serve with

    Served on its own as a festive sweet or after a meal, with filter coffee.

  • Ragi Mudde

    Ragi mudde, or ragi ball, has been the staple food of rural south Karnataka for centuries, especially in Mandya, Mysore, Hassan and Tumkur. Farmers eat it because it is filling and gives steady energy through a day of field work. Ragi grows well in dry conditions, and a meal of mudde with saaru is still everyday food in many Kannada homes.

    The balls are smooth, dense and greyish-brown with a mild, earthy taste. They are not chewed: a small piece is pinched off, rolled in the gravy and swallowed. That is why mudde is always eaten with a thin, spicy gravy such as bassaru, soppina saaru or a mutton or chicken saaru.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsragi flour / water / salt

    Ingredients

    • 1 cup ragi flour (finger millet flour)
    • 2 cups water
    • 1/2 tsp salt
    • 1 tsp ghee or oil (optional)

    Method

    1. Bring 2 cups water, salt and ghee to a rolling boil in a heavy-bottomed pot.
    2. Take out about 1/2 cup of the boiling water and keep it aside in a bowl.
    3. Lower the heat to medium-low and add the ragi flour all at once in a mound in the centre. Do not stir. Let it sit on the boiling water for 2-3 minutes so the flour steams.
    4. Using the handle of a wooden spoon or a traditional mudde kolu, stir vigorously to combine the flour and water, breaking up any lumps. It will be a thick, stiff mass.
    5. If it is too stiff, add a little of the reserved hot water. Keep stirring and pressing on low heat for 3-5 minutes until smooth and the flour is fully cooked. It should not stick to a wet finger.
    6. Cover and cook on the lowest heat for 2 minutes, then switch off.
    7. Wet your palms with water, take a portion of the hot mixture and roll it into a smooth ball on a wet plate. Repeat. Serve hot.

    Tips

    • Adding the flour without stirring at first is the trick to lump-free mudde.
    • A cooked mudde does not stick to wet fingers; if it does, cook a little longer.
    • Use a wooden stick or the back of a wooden spoon; a metal ladle will not mix it well.

    Serve with

    Bassaru, soppina saaru, avarekalu saaru or a spicy country chicken curry.