Tried and tasted by Nivedita
Hi All,
The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.
When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :
Whole Masoor (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice.
Coming to the recipe,
Whole masoor - 1/2 cup
Onion - 1 small, chopped lengthwise
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 1 small pod(jawari), cleaned and crushed
Salt to taste
Red chilly powder - 2 tbsp
Jaggery - 1 tsp
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.
Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.
For Jowar rotti (old post, click here)
Jowar(Millet) flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Serve hot with dal or wait for a day and eat with dal.
If you can eat only just one day old rotti, it tastes delicious.
You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.
Sending this to Pari's THE COMBO EVENT
Keep Smiling,
