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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Thalipeeth ~ Maharashtrian Multigrain Flour Flatbreads

 

Thalipeeth are instant flatbreads made with multigrain flour and spices combined. These savory flatbreads are a famous breakfast from the state of Maharashtra and are also made in northern parts of Karnataka. Thalipeeth are in fact similar to Karnataka rottis which are made using one particular flour instead of using a mix. This flatbread can be eaten for any meal of the day and one can attach all the positive tags to it - healthy, filling, nutritious, wholesome, tasty and guilt-free. They can be even made gluten free by leaving out the whole wheat flour from the recipe and replacing it with any other flour. They don't need any side dishes to go with but they can be served with Maharasthrian spicy condiment thecha, any spicy pickle, butter or yogurt.

Maharashtrians keep a 'bhajani' mix handy to make thalipeeth which is a combination of flours that are individually toasted and stored for later use. The combination of flours used in a bhajani varies from kitchen to kitchen and any combination of four to five flours lying in an Indian pantry would work in a thalipeeth recipe. Finger-millet flour, ground oats, urad dal flour are some of the other options one can include in a thalipeeth. There are other versions, sabudana thaipeeth and rajgira thalipeeth which meet the dietary restrictions of a 'vrat' / fasting food. I had included thalipeeth in my breakfast platter from western India. I did not toast any of the flours here as the mix was meant to be used immediately. 

Ingredients:

1/2 cup sorghum flour (jowar ka atta)

1/2 cup pearl millet flour (bajre ka atta)

1/2 cup rice flour (chawal ka atta)

1/4 cup chickpea flour (besan)

1/4 cup wheat flour (gehun ka atta)

1 tbsp. white sesame seeds

1 tsp. carom seeds / ajwain

Salt to taste

1 tsp. chili powder

1 tsp. cumin powder

1 tsp. coriander powder

1/4 tsp. turmeric powder

1/2 cup finely minced onions

1/4 cup minced coriander leaves

1 tsp. finely minced green chillies

1 tsp. grated ginger

2 tsp. oil + extra oil for toasting

Directions:

* Combine all the dry ingredients in a mixing bowl. Add onion, coriander leaves, green chillies and ginger to the bowl. 

* Combine all the ingredients once more. 

* Add water in parts and knead into a soft dough. Add oil at the end and knead again to combine.

* (I made the thalipeeth as I make our rottis, directly patting over the pan.) Pour 1 tsp. of oil at the center of a shallow pan / tawa and place a small portion (bigger than an orange) of the dough over it, Pat it into a thin circle and make 3 or 4 holes or a hole at the center. Pour 1/4 tsp. oil around the edges and at the holes. 

Or

The dough can be patted on a wet cloth / parchment paper into a circle and transferred to a hot, greased pan / tawa.

* Place the pan on the stove, cover it with a lid and cook on medium flame. Cook it until bottom side turns golden brown with brown spots all over and flip. Continue to cook until the other side browns as well. Remove it with a spatula.

 

* Using two pans simultaneously while making thalippeth saves time. If patting the dough directly on a pan as I did, then either wait until the pan cools down or wash it under cold water before making the next thalipeeth.

* Repeat the steps with the remaining dough and make thalipeeth.

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Jowar Kothimbir Vadi (Vegan and Gluten Free)

It is turn today for kothimbir vadi, a spicy and locally popular snack from the state of Maharashtra. As the name suggests, kothimbir or the cilantro is the star of the dish. Cilantro is not used as a garnish here but forms a major component of the dish. If you leave out cilantro, it no longer would be a kothimbir vadi. The spicy and crispy vadis are delicious to snack on or even work as a light meal. 

A thick batter made with chickpea flour, aromatic cilantro and flavorful spices is steamed and then cut into desired shapes. The batter can be pan fried or steamed, cut into pieces and fried. In case of steaming, if the batter resembles a thick dough, then it can be shaped into rolls and steamed like Gujarati muthias and then cut into slices. If the batter is slightly on the pourable side (like mine is in this post) then it can be poured into a container and steamed. The steamed vadi can be eaten as it is if one wishes to keep it healthy. Or they can be deep fried or shallow fried or even air-fried until golden and crisp making it an enjoyable treat with a cup of coffee / tea or can be eaten even as a dinner. 

I have a favorite recipe of kothimbir vadi which gets made now and then in my home. In fact, it was made three times in the past two months, of course with different flour bases. Chickpea flour is of course the original base of a kothimbir wadi recipe and sorghum flour can also be used. I have tried even with bajra / millet flour and it works fine too. Today's version uses jowar flour / sorghum flour along with chickpea flour. The original recipe is healthy and protein packed on it's own but I keep changing the flour base just for variation. I would recommend not to skip the frying part for this jowar kothimbir vadis. The crispy vadis are a treat and the shallow frying doesn't need much oil. I skip garlic from the recipe but feel free to add it if you like it.

Ingredients: (Yield - 2 or 3 servings)
1 cup tightly packed cilantro leaves / 1 big bunch
1/2 cup sorghum flour / jowar flour 
1/2 cup chickpea flour / besan
1/4 cup rice flour
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. or more red chili powder 
1 heaped tsp. white sesame seeds
1 heaped tsp. cumin seeds
1 tsp. green chili paste
1 tsp. ginger paste or grated
1/4 tsp. baking soda
1 tsp. lemon juice
3/4 cup + 2 tbsp. water
Oil for shallow frying

Method:
* Wash and drain cilantro. Chop them roughly.

* Sieve chickpea flour. Add all ingredients to a bowl, except the water and oil.

* Mix all the ingredients well. (Note that turmeric and baking soda react and the dish may end up looking orange / red. Use a tiny quantity of turmeric and if the final dish looks different colored than yellow, don't be alarmed.) 
 
* Add about 3/4 cup water next and combine to mix. Add a little extra if needed to make a thick batter and stir well to remove any lumps if present. (I needed 2 tablespoons extra.)

* Grease a plate with at least one inch depth and pour the batter into it. Steam until a skewer inserted in the middle comes clean. (The final dish doesn't rise much and so choose a plate or container enough to hold the batter. I steamed in my pressure cooker with out the weight on. It took me around 30 minutes on low-medium flame.)

* Remove the steamed vadi from the steamer and let it cool a bit. 

* Then run a knife around the edges and flip over to unmold it. Slice into desired shapes - square, diamond or wedges. Pan fry or air fry the slices if vadis need to be crispy.
* Heat oil in a skillet / pan and Add as many vadi pieces as the pan can accommodate. Fry until the bottom side of the vadis turn crispy and golden.

* Flip and fry until the other side of the vadis turn crisp and golden brown too.  Repeat the frying part with the remaining vadi pieces.

* They are spicy on their own but can be served with ketchup. sauce or a chutney.

So far my recipes in the series,

First week - Indian Traditional Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat, India
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks 
Aakukoora Pappu Chekkalu
Millet Handvo (Baked Version)
Ratlami Sev

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A - Z Indian Biryani / Khichdi / Pulao Series ~ V for Vaal Khichdi

This is going to be my last khichdi of the series and I wish I could have planned some more. I had no idea when I started that I would end up loving these simple, one pot meals more than the classic version biryanis and pulaos that I 'vegetarianized'. In fact, this one pot meal was the one my husband enjoyed the most among all the dishes I cooked for this month. He even recommended to rotate the dish frequently from now on and that sure is an indication of a successful attempt on my part and a well enjoyed meal. I came across this  khichdi made with field beans, when I went on  exploring regional rice dishes as I didn't want to choose a predictable vegetable pulao or biryani as my 'V' dish. There are plenty of recipes with variations over online and my version is kind of mish mash of those, suiting my preference and my palate. 

The star ingredient of this khichdi is 'vaal' aka field beans and that is one of the reasons I tried this. My husband and I have nostalgic memories associated with the tender beans and so he recommended to try it even dried beans are being used here. However note that the strong flavor of the tender green beans is not pronounced as much when using the dried beans. I soaked the val beans for 2 hours accidentally which is not needed unless you are going to cook it in a pot on stove top. About 15 to 30 minutes should be enough if pressure cooker is going to be used. 

This khichdi makes a filling and nutritious one pot meal even when you don't have vegetables on hand or need to finish off those odds and ends left from the refrigerator. The addition of vegetables here is quite optional but I added to make it a more wholesome meal. Only onions can also be added in place of vegetables. This is a simple yet awesome tasting khichdi served with some drizzling of ghee, pickle and papad on the side. The quantity serves 4 adults generously if served alone.

Ingredients:
1 cup rice (American standard measuring cup)
1/2 cup vaal dal / field beans
2 cups of chopped mixed vegetables
(I used green beans cut into 1 inch pieces, peeled and cubed potato and carrots and a handful of frozen peas.)
1/8 tsp. turmeric powder
1 tbsp. ghee
1 tsp.mustard seeds
A pinch of asafoetida
I sprig of curry leaves
Salt to taste (about 2 tsp)
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. chili powder (less or more depending upon the heat.)
1 tbsp. goda masala*
1 tbsp. or more, freshly extracted thick tamarind paste (Again less or more depending upon the sourness of tamarind and preference. If using store bought paste, add as preferred.)
1 tsp. jaggery powder (optional. I did not feel the sweetness is required but anyway added 1/2 packet Stevia) 

* I had prepared goda masala at home and I added a tbsp. for flavor since it was less hot. Add about 1/2 to 1 tsp. if the goda masala is hot. Check the taste and add extra if needed.

Directions:
1. Soak beans for about 15 to 30 minutes and drain. Rinse the rice in two exchanges of water.
2. Pressure cook together rice, vaal dal, vegetables if using and turmeric adding 3 cups of water. 
3. In a non stick pan, heat ghee and add mustard seeds. When they start to pop, add asafoetida and curry leaves. At this point, if you prefer add a one chopped onion and fry until translucent. 
4. Next add the cooked rice and vaal dal mixture, ground cumin, ground coriander, goda masala, chili powder, salt, tamarind and jaggery if using. Add about a cup of water and stir well to combine. Taste and adjust the seasonings if needed. Cook on medium flame stirring intermittently until the mixture starts to boil and sputter, about 5 minutes. 

In case if one prefers to cook this as one pot meal, cook in one of the following methods:

Pressure cooker method:
* Start with step 3 directly in a 3 liter sized pressure cooker. Add the rinsed and drained rice-vaal dal mixture, vegetables, turmeric, salt, ground coriander, ground cumin, goda masala, chili powder, tamarind, jaggery along with about 3 and 1/2 cups water. Pressure cook the mixture for three whistles. When the valve pressure is gone, remove the lid, stir well and serve hot.

Directions to cook in a pot:
* Soak vaal dal for a couple of hours and drain.
* Heat a pan, non stick one preferably. Start with step 3. Then add the rinsed rice, vaal dal, vegetables and turmeric. Add about 4 cups of water initially and cook until the rice and dal are cooked, stirring intermittently. Extra water may need to be added.
* Once the dal is cooked, add the remaining ingredients and cook for another 5 minutes and turn off the stove.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao

N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi

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Sabudana Khichdi / Saggubiyyam Upma

Sabudana khichdi is a popular dish in some parts of India, especially in the state of Maharashtra. As the title indicates, the khichdi is made using sabudana / tapioca pearls. It can be eaten for any meal of the day and is considered as one of the fasting foods given that the regular salt in the recipe is replaced by rock salt.

This khichdi requires a bit of advance preparation since the tapioca pearls need soaking until they turn translucent and soft. The time of soaking depends upon the variety of tapioca pearls used. Some need only a few minutes of soaking where as some need 4 to 5 hours of soaking. I don't soak tapioca pearls in plenty of water but instead use only enough water to cover them. I cover the tapioca pearls' bowl and forget for few hours. Usually they absorb all the water by that time and would have turned translucent and fluffy, ready for use.

Grated ginger, fresh shredded coconut and sugar can be added as well to the recipe though I don't use them.

Ingredients: (Yield 2 servings)
1 cup sabudana / tapioca pearls
1/2 cup peanuts
1 medium sized potato
1 tbsp. oil
1 tsp. cumin seeds
10 curry leaves
1 or 2 green chillies, finely chopped
Salt to taste
Lemon juice to taste
Minced cilantro to garnish

Prep work:
* Rinse tapioca pearls in a colander under running water until it is not cloudy anymore. This helps to get rid of the starch to some extent. Soak tapioca pearls in a bowl by adding water just enough to cover them. Cover the bowl and leave aside for 4 to 5 hours or overnight. 
* Press a soaked pearl between thumb and forefinger to check whether it easily squishes. If not, sprinkle some more water and soak for some more time. (My tapioca pearls took about 5 hours to soak.) Drain any extra water if present.
* Toast the peanuts and skin them. Save about 2 tbsp. peanuts and coarsely grind the rest of the peanuts.
* Peel and cube the potatoes.

The cooking part:
* Heat oil in a pan, preferably a non stick one and add cumin seeds. When they start to brown, add curry leaves and chillies. Saute them for about 20 seconds and add potato cubes. Cover and cook on low flame until the potato cubes turn tender.
* Mix soaked tapioca pearls, peanut powder and salt in a bowl. Add them to the pan and cook covered on low flame until tapioca pearls turn slightly translucent.
* Garnish with cilantro and the saved peanuts.
* Squeeze some lemon juice while serving or it can be added while cooking tapioca pearls.


This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.

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A - Z Rice Dishes ~ V for Varhadi Pulao / Vegetarian Goli Bhaat

My 'V' dish, Varhadi pulao comes from the state of Maharashtra which originally happens to be a meat based dish. I happened to see an interesting vegetarian variation on Pradnya's blog during one of the previous marathons. I had bookmarked it and now it seemed like the right time to try it when I am doing the 'Rice' series this month. This savory rice dish is usually a part of the feast prepared to welcome the wedding guests and hence the name Varhadi pulao. It is also called as the goli bhaat in reference to the round shaped minced meat dumplings used in the dish.

Pradnya used spicy chickpea flour dumplings as the vegetarian substitute here which when combined with the spicy base used for the rice makes the final dish a super duper hit. I was initially apprehensive about how my husband is going to receive the dish as he is not a fan of overtly spiced dishes and he can't stand coconut. However the dish was so flavorful that my husband had it for three meals straight, continuously praising it. I did not make any changes to the original recipe except halving it since there were only two of us to eat it.  The original dish also suggests to add about 2 ladles of ghee to the dish as it happens to be a celebratory dish and is supposed to be special. However I stuck to Pradnya's low cal version.

The recipe appears to be a tedious one because of the list of ingredients but is not that difficult considering that it is prepared during weddings. The preparation consists of three parts - preparing the masala, goli and rice. 

Part 1:
Ingredients for masala paste:
1 tbsp. dry grated coconut
1 tsp. sesame seeds
1 tsp. poppy seeds
1 tsp. black pepercorns
1 tsp. green cardamom 
1 tsp. cumin seeds
1/2 tsp. caraway seeds
2 to 3 cloves 
2 bay leaves 
1 inch cinnamon stick
1 star anise 
3 to 4 red chillies
2 tsp. coriander seeds 
2 tsp. oil
1 onion, finely chopped
1 inch ginger piece
3 to 4 garlic cloves
1 green chillie

Preparing paste:
1. Dry roast individually coconut, sesame seeds, poppy seeds, black peppercorns, green cardamom, cumin seeds, caraway seeds, cloves, bay leaves, cinnamon stick, star anise and red chillies. Leave the coriander seeds aside.
2. Heat the oil and add onion, ginger, garlic and green chillie. Fry until the onion turns translucent.
3. Grind the ingredients from step 1 and step 2 and the coriander seeds into a fine paste adding a little water. 

Part 2:
Ingredients for gole / dumplings:
1.5 cups besan / chickpea flour
1 tsp. garam masala
1 tsp. red chili powder
1 tsp. turmeric powder
Salt to taste
1 tsp. ginger - garlic paste
1 tsp. ground paste from above
1 tsp. oil
Oil to fry

Preparing gole:
* Combine besan, garam masala, chili powder, turmeric and salt in a mixing bowl. Then add ginger-garlic paste, the ground paste, 1 tsp. oil and water if needed to form a thick rollable ball of dough. Let it sit for few minutes.

* Grease your palms with oil and make small balls/gole from the dough and place them in a steamer for about 10 minutes or until done.
* Deep fry these gole in oil until golden brown and crispy. Remove them with a slotted spoon and set them aside.
 
Part 3:
Ingredients for pulao:
2 cups basmati rice, rinsed and soaked for 10 minutes
1 tbsp. oil
2 tbsp. ghee
1 large onion, finely sliced 
1 bay leaf
1 black cardamom
1 tsp. crushed saffron, mixed with a tbsp. warm water (optional)
Ingredients for garnishing:
Deep fried cashews
fresh grated coconut
Minced cilantro

Cooking pulao:
* Heat oil and ghee in a large pot and add onion, cardamom and bay leaf. Saute until onion starts to turn golden brown. Next add the remaining ground masala paste from part 1 and saute until it is dry.
* Add rice and 4 cups of water and cook covered until the water is reduced to half. (What I did was transfer the contents to a container adding only 3& 1/2 cups water and cook it in a pressure cooker without the pressure valve on so that I could add the crushed golas in the middle of the cooking. That way I didn't had to worry about the final consistency of the dish.)
* Crush a few golas with hand to form a coarse mixture and sprinkle this on the rice. Also add the saffron if using. (At this stage, two more ladles of ghee are added to the dish, traditionally.)
* Cover the pot again and cook the rice until all the water is absorbed. Remove the lid during the last minutes of the cooking.
* Garnish the pulao with the remaining golas, fried cashews, coconut and cilantro and gently mix.

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi 

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