Hi!Welcome to ManeThindi!
"ManeThindi" meaning "Home Cooked food" will showcase all authentic vegetarian recipes made in typical kannada homes.It will also showcase other veggie dishes and snacks from other parts of India as well!Enjoy experimenting with me:)
BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste!
For the dough : 1 cup Chiroti rava (Superfine Sooji Rava )1/4 cup Maida(All purpose flour)1-2 tsp Gheea pinch of turmeric1/4 tsp Salt1/4 cup OilOil for roasting For the filling or Hoorna 1/2 cup Toor dal / Togari bele1/2 cup Split chana dal (Split bengal gram / Kadle bele)1-2 cups Jaggery coarsely powdered / crushed (make in to a syrup)6-7 cardamom powdered
HOW TO MAKE:
Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking)Pressure cook and keep asideNow take a container and mix together the chiroti rava, maida and a pinch of turmeric with…
Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner.
To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number]
Rice flour [500 gms]Chiroti Rava or Fine Semolina [2 tbsp]Ground Nuts - 50gmsFried Gram - 30gmsDry Copra [Finely Chopped to small bits] - 1 cupCurry Leaves [dried and finely chopped, optional]Red Chilli Powder - 3-4 spoons [can vary with requirement] Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered]White Til - 1 tbspGhee / Clarified Butter 2 teaspoon for mixingSalt to tasteHot Oil - for deep frying [out of which 1-2 tbsp while mixing the dough]
Here's wishing all the readers a very Happy Gowri Ganesha Festival!The recipe below is a sweet dish especially made during this festival.Read on ,try and enjoy!
For the dough:
Fine Rava(Sooji) - 1 Cup Maida - 1/4 cupGhee - 2 TspWaterOil for Deep Frying For the filling:
Desiccated coconut or Shredded Kobbari - 1/2 cupPowdered Sugar - 1/2 cupPowdered Elaichi/Cardamom - 1/2 Tsp HOW TO MAKE:
Mix all the ingredients for the dough.Add enough water to make a soft dough.Knead well and keep it aside.(Make sure not to add too much water) Take a mixing bowl and mix all the ingredients for the filling and keep it ready. Pull out small balls from the dough and roll them into small circular puris. Make sure the puris are not too thick.
Spoon in the filling on one half of the circle and fold along the center; Seal the ends well with your fingers.
Take a deep fry pan and heat oil on medium heat.Drop the Karigadubu into oil one by one and fry until they turn golden brown in colour. Fry on both…