A - Z Karnataka Vegetarian Recipe Series ~ Z for Zhunka Vadi

It's time for the final post of this 'A - Z' culinary journey through Karnataka, showcasing some of the local vegetarian dishes. The only 'Z' dishes that I could think of were zhunka and zhunka vadi, which are traditionally prepared in North Karnataka and Maharashtra as well. Both dishes are made with chickpea flour and served as a side dish. Zhunka is a thick gravy which is also called as pitla while zhunka vadi is cooked until the chickpea flour mixture thickens enough to be able to cut into squares. 

These protein rich vadi are gluten free, vegan and can be enjoyed both as a side dish or a snack, by shallow frying them if preferred.  This is one of my favorite chickpea flour based snacks and I prefer it as a healthy snack as these are prepared with very little oil. Zhunka vadi and sorghum flour flatbreads are a popular combo in the North Karnataka region.  

This tasty zhunka vadi preparation is not a complex one, all one needs to do is keep stirring until the mixture thickens and leaves the sides of the pan. Using a non stick pan definitely helps in preparing these vadi. I made a smaller portion and it took me around 20 minutes to cook it. Dried red chili powder can be used instead of green chilis, which gives the vadi a orange-brown hue. Taste and adjust the seasonings according to taste as there must be a balance of flavors in the dish.

Ingredients:

1/2 cup chickpea flour / gram flour / besan

3/4 cup water

1 tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

Few curry leaves

2 green chillies or to taste, finely chopped

1/8 tsp. turmeric powder

2 pinches of asafoetida

1 big sized onion, finely chopped

Salt (I added a little more than 1 tsp.)

1 tbsp. tamarind puree

1 tbsp. jaggery / sugar

Ingredients for garnishing:

Toasted white sesame seeds

Shredded fresh coconut

Minced cilantro

Directions:

* Mix chickpea flour and water in a bowl and pass through a sieve to avoid from any lumps forming. Keep it aside.

* Heat oil in a pan, preferably a non stick one and add mustard seeds and cumin seeds. When mustard seeds start to splutter and black gram start to change their color, add curry leaves and green chilies. Saute for few seconds.

* Next add turmeric and asafoetida and mix once. Add onion and saute on low flame until it turns translucent.

* Next add salt, tamarind and jaggery to the pan.

* Sauté the mixture for a couple of minutes. 

* Next add chickpea flour slurry to the pan. 

* Stir quickly as the mixture starts to thicken immediately. Start cooking the mixture on medium flame, stirring continuously. 

* Keep continuously stirring, especially at the final stages. The mixture looks like this after about two minutes of cooking. 

* The below one is after five minutes of cooking, with constant stirring.

* It would take about 10 to 12 minutes in total to cook perfectly (after adding the chickpea flour slurry). By the time, the mixture would become a thick, lumpy mass, leaving the sides of the pan.

* Spread the mixture on a greased plate and set it with a spatula. (I made a small portion.)

* Let it sit for a while and then cut it with a knife to square / rhombus shapes.

* Garnish with minced cilantro / coriander leaves, toasted white sesame seeds and shredded coconut.

* Serve it as a snack or side dish with jowar bhakri / roti.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose

Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli

Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju

Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi Bhath

Watermelon Rind Dose

X-ploring Karnataka Cuisine

Yogiratna

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Khichdi Muthia

Muthia are popular dumplings from the Gujarat region that are enjoyed both as a snack and as an addition to side dishes such as  undhiyu. The word 'muthia' is a reference to the way the snack is made, where the dough is shaped into oval dumplings, molding the dough in one's fist. The dough is also fashioned into cylindrical rolls, which are then steamed and sliced. They can either eaten as it is or pan fried with a tempering of mustard seeds and white sesame seeds using a little oil which leave the outer side of muthias slightly brown and crispy. These healthy bites make a fine accompaniment to your evening tea / coffee or can be eaten as a light meal too. They go well with a spicy or sweet chutney.

Muthia fall under 'healthy' recipe category since little or no oil is used to make them. There are variations in the muthia recipe, depending upon the vegetables and the flour base used. Today's version is a recipe that uses any left over khichdi which makes it a perfect recycle recipe. Extra khichdi from the lunch is transformed into a enjoyable, guilt free evening snack. I had used some left over pongal for these crispy, delicious muthia. Khichdi which is not too  watery is preferable or the quantity of the flours need to be adjusted accordingly to form a firm dough. 

Below are the links for some of the muthias I have posted.

Doodhi muthia / Lauki muthia

Methi muthia

Methi muthia (Baked version)

Ingredients for muthia:
1.5 cup khichdi
1.5 cup chick pea flour / besan
3/4 cup semolina / sooji
1/4 cup wheat flour / atta
Salt to taste
1 tsp. cumin seeds
1 tsp. chili powder
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
1 cup chopped spinach (I used frozen spinach after thawing.)
1 tsp. lemon juice
1/4 tsp. baking soda
2 tsp. oil
Ingredients for tempering:
2 - 3 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. sesame seeds

1 sprig of curry leaves
Ingredients to garnish:
Minced cilantro 

 Directions:
* Add all the ingredients mentioned under 'muthia' to a bowl.

* Knead the mixture to a firm dough. If the mixture appears loose, add extra flour. 

* Add water to a steamer or a cooker base and let it come to a boil.  

* Grease a steamer tray or a high rimmed plate. Grease your palms and divide the mixture to 2 or 3 equal portions. Shape each portion into a cylindrical roll of one diameter. Place them on the greased steamer plate / plate. 

* Or they can be shaped into small, oval dumplings with a fist. 

* Close the lid and if using cooker base, don't use the whistle for the lid. Steam them until a tooth pick inserted at the center comes out clean, about 20 - 22 minutes. Below are the steamed muthia in log and dumpling forms.

 

*  Let them cool a bit and then transfer them onto a cutting board and cut into about 1/2 inch thick slices.

* Heat oil in a pan on medium heat. Add mustard seeds and sesame seeds. If you prefer, add one or two sliced green chilis as well. When mustard seeds start to splutter, add curry leaves and muthia pieces. (I add the tadka later if sautéing the muthia pieces to golden brown.)

* One can just toss them for a couple of minutes and turn off the stove. Or the muthia can be sautéed until they turn slightly brown and crisp on the edges, by flipping them gently. Turn off the stove and garnish with cilantro if preferred. 

* Serve them hot with chutney or ketchup. 

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Besani Koki

Kokis are traditional flatbreads from Sindhi cuisine and are made with wheat flour. Here are a couple of versions I have already posted, spicy koki and koki. This besani koki is another version, obviously prepared using besan / chickpea flour. These kokis are spicier and are made with a combination of chickpea flour and wheat flour. The addition of chickpea flour makes these kokis nutritious and protein loaded. 

I have tried a few times another version from Vaishali's blog where kokis are made with chickpea flour alone which are tastier as well and is a gluten free version. I usually pat them into thicker rotis, directly on the pan as I can not roll them. I find even rolling the kokis that I am a posting today a bit difficult. The dough tends to stick to the rolling board while rolling because of the chickpea flour addition. Rolling them between two greased sheets of parchment takes care of the problem. Besani kokis are made thicker than regular rotis and can be served with a preferred curry, dal pickle, yogurt or even plain if kokis are on a spicier side.

Ingredients: (Yield 6 kokis)

For the dough:
1 cup chickpea flour / besan

1 cup wheat flour

1/8 tsp. turmeric powder

Salt to taste 
1 tsp. carom seeds / ajwain
1 onion,  finely minced

2 green chilies, finely chopped
A handful of cilantro, minced
2 tbsp. melted ghee / oil

For toasting koki:

Ghee / Oil as needed

Directions:
* Add all the ingredients mentioned under 'dough' list to a bowl and mix well to combine. 

* Add water as needed to prepare a stiff dough. (I added about 6 tbsp. water.).

* Divide the dough into 6 portions and roll them into smooth balls. 

* Lightly grease a parchment paper and place it on the rolling board or any work surface that is being used. Place the dough ball at center and cover it with another parchment sheet. Roll the ball gently between the parchment sheets into a thick circle of about 4 - 5 inches diameter. 

* Remove the top parchment sheet and gently score it with a knife, not going all the way through or prick it with a fork all over.

* Heat a griddle or a pan on medium heat. Transfer the rolled circle onto the pan, lifting away the parchment sheet.

* Toast it brushing with little ghee / oil, until brown spots appear on both sides, flipping intermittently once or twice.

* Repeat the steps with the remaining dough balls and serve them warm with your choice of side dish.

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Green Peas Dhokla / Matar aur Besan Ka Dhokla

We are moving towards the western state of Gujarat for today's breakfast. After yesterday's fried affair, here is a healthier breakfast option from this breakfast platter I posted earlier. A steamed, protein rich and nutritious breakfast where green peas play the star role. It is a filling treat that can be served as a breakfast, snack or as any meal.

There is an unmistakable but not overpowering green pea flavor in this dhokla. My family could not guess they were made with peas though they thought it tasted different than the regular version. I also found these to be not very light / airy as the regular chickpea flour / besan version. They are lightly on the denser side though it is not an issue while eating them. It may be because of the addition of green pea puree. To make it more fluffier, I am guessing adding some semolina and increasing the quantity of chickpea flour or reducing the peas quantity by half might help.

Ingredients for dhokla batter:
1/2 tsp. citric acid crystals + 1 tbsp. water
1.5 cups green peas (I used frozen peas.)
1 green chili
1 inch piece ginger
1 cup sieved chickpea flour / besan
Salt to taste 
2 tbsp. sugar ( I used two 1 oz. packets of stevia+ monk fruit blend sweetener.)
1/2 cup water
1 and 1/2 tsp. Enos fruit salt
2 tbsp. water
Oil to grease the dhokla plate

Ingredients for seasoning:
2 tsp. oil
1 tsp. mustard seeds
1 - 2 green chillies, finely minced
2 pinches of asafoetida powder
1 tbsp. water

Ingredients for garnishing:
Chopped Cilantro 
Shredded coconut (Fresh/ Frozen coconut can be used. Just thaw the coconut if using frozen one.)

Directions:
1. Dissolve the citric acid crystals in the water. 

2. Puree peas, ginger and green chili together in a blender. 
3. Add the ground paste, chickpea flour, sugar, salt, citric acid water in a mixing bowl. Add 1/2 cup water and mix well without any lumps. (I added the ingredients to the blender and pulsed to combine.)

4. Heat water in a steamer or the base of a pressure cooker. 
5. Brush a 7 inch thali with oil. (Use any plate / container with at lease one inch depth.) 
6. Add fruit salt to the prepared batter just before steaming.

 7. Sprinkle about 2 tbsp. water over fruit salt.

8. Gently combine the mixture.

9. Pour the mixture into the greased plate. Shake the plate gently to even the level of the batter.

10. Place the batter in the steamer / pressure cooker and close the lid. (There is no need to put the whistle on if using the pressure cooker.)
11. Steam until a toothpick inserted at the center comes out clean. (It took me about 30 minutes on low flame though the original recipe mentions the steaming time as about 12 minutes.)

12. Remove the dhokla plate after about 10 minutes. Run a knife around the edges of the plate and reverse the dhokla plate onto a wider plate and unmould the dhokla. 

13. Heat oil in a small pan for seasoning. Add mustard seeds and when they start to sizzle and sputter add green chilies and asafoetida. Saute for about 10 seconds or so and add water. 

14. Turn off the stove and pour the seasoning over the dhokla.

15. Cut into squares and serve them warm with green chutney.

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A - Z Karnataka Recipe Series ~ M for Mysore Pak

So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju

My daughter loves and eats only one Indian sweet and my husband loves two more. The common factor between them being Mysore pak and so this beloved sweet is made frequently at our home. I therefore could not leave out this iconic sweet dish from my Karnataka recipe series. Mysore pak or Mysore paaka as it was originally coined is one of the traditional and popular sweets from Karnataka. The term 'Mysore' refers to the place where the dish originated. Where as the term 'pak', pronounced 'paa-k' comes from the word 'paaka' referring to the sugar syrup. 

Mysore, colloquially called Mysuru is one of the important cities in the south Indian state of Karnataka presently and was the capital city of the erstwhile Mysore kingdom for about six centuries. The city of Mysore known for it's royal heritage is the cultural capital of the state and is associated with several iconic things. Mysore palace, Mysore dasara, Mysore silk sarees, Mysore sandalwood soap, Mysore mallige (jasmine) to name a few. And Mysore pak, Mysore masala dose and Mysore saaru from the culinary point of view.

The sweet dish originated in the royal kitchens of Maharaja of Mysore, Krishnaraja Wodeyar IV. The dish was created and named by his chef Kakasura Madappa when he had to present a sweet dish to the king in a hurry. To this day, his descendants run sweet shop in Mysore where Mysore pak are sold as hot cakes. They sell innovative ones made with milk, almonds and cashews as well.

The rich, melt in mouth Mysore pak basically needs three ingredients - chickpea flour, sugar and ghee. Vegetable oil aka vanaspathi / dalda can be used in lieu of ghee though ghee version tastes superior. Some sweet shop versions have turmeric as well for color which is basically not needed. Sugar and water are cooked to reach a sticky syrup and then toasted chickpea flour and ghee are added in parts quickly and vigorously stirred. The mixture turns frothy and porous and starts to come off the pan when done. (I usually cook quarter the recipe and it takes about only 2 to 3 minutes of stirring / cooking after all the ingredients are added.)

The sweet can be cooked to soft melt in mouth versions to hard crumbly kind. Some of the store versions have a light brownish tinge at the bottom. Knowing when to stop is the key in making Mysore pak. Removing off the heat before done doesn't set the Mysore pak and cooking longer turns the sweet harder. The ridges you see on the surface of my Mysore pak is courtesy of my husband. I poured the cooked mixture into the plate and tapped it to set and went away. My husband thought that it needs to be leveled. Instead of using the back of the spatula, he held the spatula upright and kind of stabbed it. 😕

Ingredients:
1 chickpea flour 
1.5 cup melted ghee
1.5 cup sugar

Directions:
* Melt the ghee, if it is not done yet. Grease a small plate with edges, with ghee and keep aside. Use a square shaped one if you have it.

* Sieve and toast chickpea flour on medium flame until you start to feel the aroma, stirring continuously. Turn off the stove and keep it aside.

* Add sugar and a little water just to wet the sugar (about 3 to 4 tbsp. water) in a kadai / pan. Keep stirring and boil until the solution is slightly sticky when touched with fingers. There is no need to bring the sugar solution to any thread consistency.

* Add quickly chickpea flour and ghee in turns to sugar solution, stirring continuously. Take care that no lumps are formed. 

* Cook stirring continuously until chickpea flour is cooked. Initially it bubbles and turns frothy. We get to see the mixture turning porous after a few minutes. 



* Keep stirring until the mixture starts to leave the sides of the pan.

* Pour the mixture immediately into the greased plate and level it with the back of a spatula.

* Leave it for a couple of minutes and then score it with a knife to squares / diamonds. 

* Cut them into squares once they completely cool down and store them in air tight container.
 

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