AKKI ROTTI WITH DILL LEAVES

AKKI ROTTI WITH DILL LEAVES

Akki Rotti is a popular breakfast/snack item from my home state of Karnataka. It is wholesome and tasty too. Today's version of Akki Rotti makes use of Dill Leaves which add to the aroma and taste of this dish. Dill Leaves are known as Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.

In this blog, you will find recipes for other popular dishes from Karnataka  such as Berake Rotti, Rice Rava Undi, and Kayi Sasive Chitranna.


We had Akki Rotti with Dill Leaves for breakfast today and it tasted great! I served this with Coriander Chutney and Store bought Ummadi Groundnut Chutney Powder.

Ingredients:-

• Rice Flour, (Akki Hittu in Kannada), 1 and 1/2 cups
• Dill Leaves, finely chopped, 1/3 cup
• Fresh Coconut Gratings, 1/3 cup
• Onion, finely chopped, 1/2 cup
• Cumin Seeds, (Jeera), 1/2 tsp
• Coriander Leaves, finely chopped, 1/4 cup
• Green Chillies, finely chopped, 3-4
• Ginger,  grated, 1/2 to 3/4 " piece 
• Curry Leaves, chopped, a few 
• Small sized Carrot, grated, 1
• Warm Water, approximately 3/4 cup
• Salt, to taste
• Oil, as required for making the rottis

Method: 

In a large bowl, mix well together the rice flour along with the finely chopped dill leaves, fresh coconut gratings, finely chopped onion, coriander leaves, and green chillies, grated ginger, cumin seeds, curry leaves, grated carrot and salt.
Knead this to a soft dough by adding some warm water, a little by little
Set aside the dough for 15-20 minutes 

Divide the dough into lemon -sized balls prior for making the rottis
Heat a tawa and slightly grease it with oil
When it is hot place each of the balls of dough on the tawa, wet your hand and pat the dough evenly using your fingers to form a round rotti as thin as possible

Drizzle a little oil around the rotti, cover and cook the rotti on medium flame
After the first side is adequately roasted, flip the rotti and roast the other side as well
Serve hot with chutney of your choice.

SHIMLA MIRCH ZHUNKA

SHIMLA MIRCH ZHUNKA

I am fond of some dishes from Maharashtrian cuisine and make them once in a while. You will therefore find elsewhere in this blog recipes for Jhunka Vadi, Kothimbir Vadi, and Hirwi Mirchi cha Thecha. 

Today's recipe is for an easy to make side dish which can be had with rotis or rice called Shimla Mirch Zhunka (also called Jhunka) made with capsicum/bellpepper and besan ( chickpea flour). This is also commonly made in North Karnataka.

I particularly like it if the capsicum stays crunchy without being overcooked.

Ingredients:-

• Shimla Mirch (Capsicum/Bellpepper), large sized, 2 or about 500 gms
• Besan ( Chickpea Flour), 3 tbsp
• Onion, finely chopped, 1
• Garlic Pods, chopped, 3-4
• Green Chilli, ( long variety), chopped, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tbsp 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:- 

Wash the capsicum, de-seed them and chop them into 1/2 inch cubes

Heat a thick bottomed, non-stick kadhai and dry roast the besan over medium/low flame stirring continuously till it gives off a nice aroma or for about 2-3 minutes. Keep aside

Heat oil in the kadhai and when it gets hot, on medium heat add the mustard seeds and when they splutter add the cumin seeds
When the cumin seeds sizzle add the asafoetida and curry leaves and saute for 10 seconds

Next add the green chilli, onion, garlic and a pinch of salt and saute for a couple of minutes till the onion becomes translucent 

Add the cubed capsicum, salt to taste and cook for about 5 minutes

Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well, and cook on medium flame till the capsicum gets done. Take care that the capsicum does not get overcooked or mushy. It should be cooked yet retain its crunchiness.
Now sprinkle the dry roasted besan, little by little and mix well so that it does not form any lumps
Cook, partially covered, over medium flame till the dry roasted besan gets well blended with the capsicum and spice powders
Finally garnish with finely chopped coriander leaves
Serve hot as a side dish with rice or rotis

JHUNKA VADI

JHUNKA VADI

One of my friends who is originally from Belagavi in North Karnataka sent us some delicious jowar bhakri and the accompanying side dish of brinjal a couple of days ago. This motivated me to look out for new recipes from that region.

I came across this recipe for a dish,  made out of besan, which is common in North Karnataka, Goa,  and Maharashtra. This recipe has been adapted from Jhunka Vadi by Bhavana in Indian Veggie Delight.

The jhunka ( also known as Zunka) can be served with the traditional bhakri ( a flattened roti-like Indian bread made out of flour, rice or millet) during a meal or as Jhunka Vadi, a snack after it is cut into shapes and shallow fried.

We had this as a snack and enjoyed it immensely.

Ingredients:-

• Besan (Gram Flour) , 1 cup
• Medium-sized Onion, finely chopped, 1
• Garlic Cloves, finely chopped, 2
• Green Chillies, finely chopped, 3
• Mustard Seeds, 1/2 tsp 
• Cumin Seeds, 1/2 tsp 
• Turmeric Powder, 1/2 tsp 
• Hing (Asafoetida), 1/4 tsp 
• Curry Leaves, a few
• Tamarind Extract, 1 tbsp
• Jaggery, 1/2 tsp or to taste
• Coconut Gratings, freshly grated, 2 tbsp
• Oil, 3 tbsp
• Salt, to taste
• Water, 1 and 1/2 cups
• Coriander Leaves, finely chopped, 2 tbsp for garnish

Method:

Finely chop the onion, garlic cloves and green chillies
Soak a small ball of tamarind in warm water for 10-15 minutes and extract the tamarind pulp. Keep aside.
Grease a thali/plate and keep it ready to set the jhunka vadis

In a bowl, combine together the besan and 1 and 1/2 cups of water to make a smooth paste taking care that no lumps are formed. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add mustard seeds and once they splutter add cumin seeds and allow them to sizzle

Add, one after the other, the chopped garlic, green chillies, curry leaves, asafoetida and saute for 30 seconds

Now add the finely chopped onions and fry till they become translucent
Next add the turmeric powder, tamarind extract and jaggery and cook for a couple of minutes

To this, add the besan mixture prepared earlier and salt to taste and cook on medium/low heat stirring continuously so that it does not get burnt at the bottom
Cook till the mixture thickens and leaves the sides of the pan 

Switch off the gas and transfer the mixture to the greased thali/plate
Spread the mixture evenly using the back of the ladle or spoon
Once it cools fully, cut the jhunka into desired shapes like square or diamond 

Serve garnished with fresh coconut gratings and finely chopped coriander leaves

AKKI ROTTI WITH BADANEKAYI YENNEGAYI

AKKI ROTTI WITH BADANEKAYI YENNEGAYI

Today we shall make Akki Rotti or Indian Flat Bread made of Rice Flour. In the northern part of my home State of Karnataka, different types of rottis are made as part of the daily meal. These include jolada roti or jowar rotti, (made of sorghum) and akki rotti (made of rice flour).

Traditionally, akki rotti is often had with a vegetable side dish called yennegayi. The word " yennegayi" itself comes from two Kannada words, "Yenne" for oil and "Kayi" for vegetables. Different types of  vegetables can be used in making yennegayis but the most popular in the North Karnataka region has to be Badanekayi Yennegayi made with baby brinjals or egg plants.

The recipe for Badanekayi Yennegayi is here in a recent post in this blog.

Tips:

# The proportion of rice flour to water is 1: 1. It can be 1: 1.5 depends on the quality of rice flour for which extra warm water is kept aside to be used only if required.

# When kneading the dough if is still not soft and pliable enough, additional water may be required

# 1 cup of rice flour, yielded me 8 akki rottis. Of course the size depends on the size of the dough used to make each rotti.

Please try this for yourself. You will find that akki rotti and badanekayi yennagayi make a delicious combination.

Ingredients:

• Rice Flour, 1 cup + 1/4 cup for dusting
• Salt, to taste
• Oil, 2 tsp + some for smearing the palms while kneading dough

Method:

To prepare the dough of rice flour, boil 1 cup of water in an utensil, and keep ready another 1/4 cup of warm water to be used- if required- later
To the boiling water add 2 tsp of oil, salt to taste and 1 cup of rice flour and mix well with ladle to make sure there are no lumps formed
Turn off the gas and keep the utensil covered for about 5 minutes for the dough to become soft
Next transfer the dough to a broad plate and when it is cool enough to handle, apply a little oil to your palms and knead the dough till it becomes soft and pliable. (Add more warm water to knead the dough only if required).
Cover the dough and let it rest for 15 to 20 minutes
Make lemon sized balls of the soft dough, dust them in the rice flour kept aside and flatten them gently with your palm
Now roll out each of these balls of dough gently into rottis

Heat a thick bottomed tawa

When it gets hot, carefully pick and place the rolled out rotti on the tawa

When the rotti is cooked and slightly changes colour and bubbles form, turn it over and press the rotti gently with a ladle and cook till brown spots appear on it

Cook the rotti till it becomes light brown on both sides

Similarly cook all the rotis
Serve hot with Badanekayi Yennegayi

BADANEKAYI YENNEGAYI

BADANEKAYI YENNEGAYI

Badanekayi is what we call brinjal or eggplant in Kannada. You might be interested to know that brinjals have many health benefits . They are used in a wide variety of dishes in Indian vegetarian cuisine. Elsewhere in this blog, you will find recipes for brinjal dishes from various states like Hyderabadi Bhagara Baingan, Barli Vaangi, and Vaingana Puddi Sagle.

Today's recipe is for a dish very famous in North Karnataka. The name "Yennegayi" comes from two Kannada words, "Kayi" or vegetables cooked in "Yenne"  or oil. It goes best served as an accompaniment with akki rotis, jowar rotis etc. I am thankful to Girija Hosakote Ramiah for sharing her recipe.

Ingredients:

• Small sized Purple Brinjals, 8 
• Tamarind Extract  1/4 cup 
• Large sized Onion, finely chopped, 1
• Chilli Powder, 1 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig
• Jaggery, grated, 1 tsp
• Salt,  to taste
• Oil, 2 tbsp
• Water, about 2 small cups

For the masala filling:

• Coriander Seeds, 2 tbsp
• Byadgi Red Chillies, 8
• Cumin Seeds, 1/2 tbsp
• Groundnuts, 1/4 cup
• White Sesame Seeds, 1 tbsp
• Copra or Dry Grated Coconut, 1/2 cup
• Small sized Onion, roughly chopped, 1
• Garlic, de-skinned, 3-4 cloves
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Method:

Wash and pat dry the brinjals, make two length-wise slits in the brinjals retaining the stalk

Prepare the tamarind extract by soaking half of a lemon sized ball of tamarind in warm water
Heat a heavy-bottomed pan. Dry roast the coriander seeds, red chillies, cumin seeds, groundnuts, and white sesame seeds separately one by one and keep aside
Also dry roast the copra for about 10 seconds and keep aside
In the same pan, add 1 tsp of oil and saute the roughly chopped onion and garlic till the raw smell goes 

Grind them along with the dry roasted ingredients using very little water

Mix salt and turmeric to the ground filling

Stuff about half of this masala filling inside the slits of each of the brinjals so that they are nicely covered

Keep aside the remaining masala filling to be used for the gravy

Heat remaining oil in the pan

Add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

Add finely chopped onions and saute for about two minutes until they turn light brown 

Now add the stuffed brinjals one by one in the pan

Gently turn them around until they are fully coated with the onion oil mix

Lower the flame and cook covered for about 5-6 minutes till the brinjals change colour and soften but make sure they are not overcooked 

Add chilli powder, tamarind extract, the remaining masala filling,  salt, jaggery, and water

Cover the pan once again and cook for another 5 minutes on medium heat

The brinjals would have been completely cooked and the masala would have oozed out 

Check for the required consistency

It should be on the thicker side

Serve hot as an accompaniment for jowar roti, akki roti etc.