Search Chitra's Food Book

Showing posts with label KARNATAKA RECIPES. Show all posts
Showing posts with label KARNATAKA RECIPES. Show all posts

April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

Continue Reading...


March 3, 2022

Avarekalu Rice Bath Recipe – Karnataka Avarekalu Bath

Avarekalu rice bath

Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

avarekalu rice bath recipe

Avarekalu rice bath recipe - Karnataka Avarekalu Bath


Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice


 
Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup
  • Sona masoori rice - 1 cup
  • Water - 2 cups
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower - 1
  • Cardamom - 1
  • Big onion – 1(finely chopped)
  • Tomato – 1 (-do-)
  • Coriander powder – 1/2 tsp
  • Salt - as needed
To grind
  • Coconut - 2 tbsp
  • Cinnamon - 1
  • Cloves - 2
  • Green chilli - 2 to 3
  • Ginger - 1 inch
  • Garlic - 5 cloves
  • Mint leaves - few
  • Coriander leaves - few
HOW TO MAKE AVAREKALU RICE BATH
  1. Wash and soak Sona masoori water in 2 cups of water.
  2. Grind all the ingredients given under “to grind” to smooth paste.
  3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
  4. Saute onion till transparent. Add tomato and saute till mushy.
  5. Now add the ground masala and saute till mushy.
  6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
  7. Cover the cooker. Pressure cook in low flame for one whistle.
  8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.
METHOD - STEP BY STEP PICTURES
  • Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside.
  • avarekalu bath
  • Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin.

  • Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent.
  • avarekalu bath
  • Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute.
  • avarekalu bath
  • Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle.
  • avarekalu bathavarekalu bath
  • Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

  • I have used Hitikida avarekalu. You can use whole ones.
  • For variations, you can add more vegetables like carrot, beans and potato.
  • For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.


Try this easy, yummy Avarekalu rice bath at home and enjoy !

Avarekalu bath


Continue Reading...


January 27, 2022

Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

Kayi dosa

Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

 coconut dosa


Coconut dosa - Kayi dosa | Thengai dosai recipe


Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.


 
Cuisine: Indian
Category: Main course
Serves: 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dosa rice / Raw rice -2 cups
  • Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha)
  • Grated coconut - 1 cup
  • Fenugreek seeds / methi seeds - 1/4 tsp
  • Salt & water - as needed
HOW TO MAKE COCONUT DOSA
  1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
  2. Grind everything together adding grated coconut and required water.
  3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
  4. The next day morning, batter would have raised well. Add required salt and mix well.
  5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
  6. Let it be small and thick. Cover and cook in medium flame for few minutes.
  7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
  8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.

  • Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.

  • Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
  • The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.

  • Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.

  • Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney.


  • Enjoy !

Note

  • Do not make the batter thin. Grind it semi thick like dosa batter consistency.
  • No need to use cooking soda / baking soda or Eno to the batter.


Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

coconut dosa recipe


Continue Reading...


January 11, 2022

Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Hagalakayi gojju recipe
Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe


Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe


 
Cuisine: Indian
Category: side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
Ingredients for dry roasting and grinding
  • Urad Dal - 1/2 tbsp
  • Sesame seeds - 1 tbsp
  • Cumin seeds - 1/2 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Grated coconut - 3/4 cup ( I used fresh)
  • Red chilli - 8 (Byadgi chilli)

  • Bitter gourd - 1 (Finely chopped)
  • Tamarind - Small lemon size
  • Jaggery - 1 tbsp
  • Salt & water - as needed
For Tadka:
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1
  • Hing (asafetida) - 1/4 tsp
  • Curry leaves - few

  • Coriander leaves - to garnish
BITTER GOURD CURRY / HAGALAKAYI GOJJU
  1. Wash and chop bitter gourd finely.
  2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
  3. Cool down and grind to a smooth paste. Set aside.
  4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
  5. Add finely chopped bitter gourd and saute for few minutes.
  6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
  7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
  8. Serve with plain rice adding ghee and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame.
  • Hagalakayi gojju recipe
  • Cool down and grind to a smooth paste. Set aside.
  • Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida.
  • Hagalakayi gojju recipe
  • Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well.
  • Hagalakayi gojju
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable.
  • Hagalakayi gojju
  • Serve with plain rice adding few drops of ghee. Enjoy !

Note

  • Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd.
  • Consistency of this gojju should be thick.You can adjust it as per your preference.


Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

Hagalakayi gojju recipe

Continue Reading...


September 20, 2021

Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

thatte idli recipe

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures.

thatte idli

Hotel style Thatte idli recipe


Hotel style Thatte idli recipe

Karnataka Hotel style Thatte idli recipe


 
Cuisine: Karnataka
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Idli rice / Salem rice / Boiled rice - 3 cups
  • Urad dal - 1 cup ( I used white, round dal)
  • Fenugreek / Methi seeds - 1/2 tsp
  • Thick Rice flakes / Aval / Poha - 1/2 cup
  • White, big Sago / Sabudana - 1/4 cup
  • Salt & water - as needed
HOW TO MAKE THATTE IDLI
  1. Wash the rice thrice till water is clear.
  2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
  3. In another bowl, wash and soak sago and poha for 4 hours.
  4. Grind everything together till it turns to smooth paste.
  5. Collect the batter in a big bowl and close it with a lid. \
  6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
  7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
  8. Steam it for 15 minutes till idli is non sticky to touch.
  9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
  10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
METHOD - STEP BY STEP PICTURES
  • Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.

  • In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding. 
  • thatte idli recipe
  • Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.

  • Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.
  • thatte idli recipe
  • The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.
  • thatte idli recipe
  • Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
  • Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
        thatte idli recipe

Note

  • For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
  • Idli should be steamed for 15 to 20 minutes to cook well.
  • If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

How to make thatte idli


Continue Reading...


August 26, 2021

Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

southekayi palya

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

southekayi palya


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice


 
Cuisine: Karnataka
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cucumber / Southekayi / Velarikkai - 2
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds - 1 /2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1 or 2
  • Asafetida / hing - 2 pinches

  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE SOUTHEKAYI PALYA
  1. Wash and peel the skin of Cucumber. Chop into small cubes.
  2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
  3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
  4. Cover and cook in medium flame till Cucumber becomes soft.
  5. If there is water, boil for few minutes to drain.
  6. Lastly add the grated coconut and coriander leaves. Mix well.
  7. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
    • southekayi palya
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.

  • Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
  • southekayi palya
  • Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame. 
  • southekayi palya
    Enjoy with rice !

Note

  • No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
  • For variations, you can add sambar powder instead of red chilli.
  • If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.


Easy, yummy Karnataka style Cucumber palya is ready to serve !

cucumber poriyal



Continue Reading...


August 13, 2021

Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe

Akki thambittu

Nagara Panchami and Maha Shivaratri is one of the most popular festivals in Karnataka. Every year during Nag Panchami and Shivaratri, my neighbor used to pass this akki tambittu recipe as pooja prasadam. We all love it. I wanted to get the recipe from her and blog it for long time. Due to this pandemic situation, we are not able to get this prasadam from her for the past two years.

This year, I got the recipe from her and made it in my kitchen. I also offered this laddu / unde as prasad for my Thursday Guru pooja. My neighbor makes it big in size but I made it small as per my family’s liking. Friends, this tambittu is a super healthy ladoo recipe with all the goodness of jaggery, roasted rice, roasted gram, sesame seeds, peanuts, poppy seeds and desiccated coconut. You can give it to your kids snacks box as well.

Apart from this akki thambittu recipe, people also make Chigali ladoo/ sesame seeds laddu, hurigadale tambittu on this occasion. Soon I will try to share those recipes here.

Now lets see how to make Karnataka special akki tambittu recipe with step by step pictures. Prepare this special recipe for Nagara Panchami festival tomorrow and enjoy !

akki thambittu recipe

Akki thambittu recipe / Akki tambittu recipe


Akki thambittu recipe / Akki tambittu recipe

Akki thambittu recipe / Akki tambittu recipe for Nagara panchami and Maha Shivaratri festival prasada.


 
Cuisine: Karnataka
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Raw rice / Sona masoori rice - 1/2 cup
  • Grated jaggery - 1/2 cup  (Use 3/4 cup for more sweetness)
  • Roasted gram dal / Hurigadale - 1/4 cup
  • Peanuts - 1/4 cup
  • Sesame seeds - 2 tbsp
  • Khus khus /Poppy seeds - 1 tbsp
  • Cardamom powder - 1/2 tsp
  • Ghee - 1 tbsp
  • Desiccated coconut - 2 tbsp (Grated)
  • Water – 1/3 cup
HOW TO MAKE AKKI THAMBITTU RECIPE
  1. Heat a kadai and dry roast the rice till puffy. Transfer to a plate.
  2. Dry roast sesame seeds and poppy seeds till they splutter.
  3. Add roasted gram dal and roast for a minute. Reserve half and transfer to the rice plate.
  4. Dry roast peanuts till skin crackles. Remove the skin and keep aside.
  5. Dry roast coconut and set aside. 
  6. Grind the rice, sesame seeds, roasted gram dal mixture to a fine powder.
  7. Transfer to a plate. Grind peanuts coarsely and add to the plate.
  8. Now add the roasted coconut, cardamom powder, reserved poppy+sesame seeds+gram dal and ghee. Mix well.
  9. Melt jaggery adding water and boil till frothy. Let it cool down. Filter it and add to the rice mixture.
  10. Mix evenly and make balls. Karnataka Akki thambittu is ready !
METHOD - STEP BY STEP PICTURES
  • Heat a kadai and roast the rice in low to medium flame till puffy. Remove in a plate.
  • akki thambittu recipe
  • Dry roast sesame seeds and poppy seeds till it starts to splutter. Add the roasted gram dal and roast for a minute. Switch off the flame.
  • akki thambittu recipe
  • Reserve half of this mixture in a plate and add the remaining in the rice plate. Cool down and grind to a fine powder.
  • akki thambittu recipe
  • Transfer to a plate. Dry roast desiccated or fresh coconut for few minutes and add to the rice flour plate.

  • Dry roast peanuts till its skin crackles. Cool down and remove the skin. Grind coarsely.
  • akki thambittu recipe
  • Add the powdered peanuts to the rice flour mixture. Add cardamom powder, ghee and the reserved poppy seeds, sesame seeds and roasted gram dal. Combine and mix everything well.
  • Take jaggery in a kadai. Add water to cover it. Boil and melt the jaggery. Boil for few minutes in medium flame till it becomes frothy and slightly thick. No need to look for any consistency. But make sure, jaggery syrup is not too thick. Thambittu will become hard to bite after it sets. So keep the syrup slightly thick like oil. Let it cool down completely.
  • akki thambittu recipe
  • Now filter the syrup and add to the rice flour mixture. Mix well to coat the rice flour. No problem if the mixture looks wet and loose. Shape ladoo and arrange in a plate.akki thambittu recipe
  • This ladoo becomes hard after its set in few hours. So make sure the ladoo is soft to handle while shaping.akki thambittu recipe

  • Enjoy !

Note

  • For variations, you can skip grinding sesame seeds and poppy seeds. You can add the roasted ones as such.
  • You can skip desiccated coconut or use fresh coconut instead. In that case, roast the fresh coconut till its dry.


Try this easy, healthy akki thambittu recipe for festivals and enjoy !

thambittu recipe


Continue Reading...