Ragi Rotti | Nachni Roti: A Recipe from Karnataka

Ragi Rotti is the lastest millet-based dish to be included in my diet. I have started to make it at least twice a week, and quite like this nutty, spicy Nachni Roti.

Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour
Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour

Reams have been written about how nutritious Ragi is and so I will not repeat it here. I often drink Savoury Ragi Ambli (Ragi Malt) for breakfast on weekdays and make Ragi Dosa on weekends. For lunch on weekends, I make Ragi Sangati and use it as a substitute for rice.

Now that I have added Ragi Rotti to my repertoire, I have started having it for lunch or dinner. 🙂

How to Make Ragi Rotti | Nachni Roti

Red Ragi Rotti (Finger Millet Bread) served with yoghurt
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Ragi Rotti | Nachni Roti: A Recipe from Karnataka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Ragi Rotti is a nutritious roti made with Ragi Flour (Nachni Atta or Finger Millet). This recipe is from Karnataka and all the Ragi Rotti needs as accompaniment is Yoghurt.

Course: Main
Cuisine: Indian, Karnataka
Servings: 4 Rotis
Author: Aruna
Ingredients
  • 1 Cup Ragi, Nachni, Finger Millet Flour
  • 1/2 Cup Finely Chopped Onion
  • 1/4 Cup Finely Chopped Coriander
  • 3-4 Finely Chopped Green Chillies
  • 1 tsp Cumin Seeds
  • Salt to Taste
  • Water as Required
Instructions
Making the Dough for Ragi Rotti
  1. To the ragi flour, add salt, green chillies, cumin, coriander, and onion.

  2. Add a little water at a time and knead into a soft dough.

Making the Ragi Rotti
  1. Divide the dough into six equal portions.

  2. Roll each portion into a ball.

  3. In the centre of a cold/unheated tava or griddle, place one portion of the dough.

  4. Wet your hand and press the dough into a 6" circle of even thickness.

  5. Using a medium flame, heat the tava and let the Ragi Rotti cook till the surface dries out.

  6. Flip over and cook the other side as well.

  7. Serve the Ragi Rotti hot with some Dahi.

Before Making the Next Ragi Rotti
  1. Let the tava cool completely. Use two tavas alternately or then wash the tava under running water.

  2. Repeat the process of making the Ragi Rotti.

Step-by-Step Recipe for Ragi Rotti | Nachni Roti with Photos

  1. How to Make the Ragi Rotti Dough
    1. Place the Ragi flour in a large plate or bowl.
    2. Now add the salt, green chillies, cumin, coriander, and onion.
    3. Mix all the ingredients well. I do this because the onion adds some moisture of its own and this reduces the amount of water needed a bit.
    4. To the flour mix, gradually add water (a little at a time) and knead into a soft yet firm dough.
  2. How to Make the Ragi Rotti
    1. The dough can make 6 Rottis, and so divide it into six equal portions and roll each portion into a ball. Set aside.
    2. This Rotti needs to be patted into shape and so take a cold/unheated non-stick tava or griddle. If you are using an iron tava, lightly oil the surface using 2-3 drops of oil.
    3. Place one portion of the dough into centre of the tava.
    4. Dip your hand into a bowl of water. Using the wet hand, press the ball into a 6″ circle of even thickness.
    5. Now light the stove and over a medium flame, heat the tava.
    6. As the Rotti cooks, its surface will dry out.
    7. When the surface of the Rotti is almost completely dry, flip over and cook the other side as well for about 2 minutes.
    8. Serve the Ragi Rotti hot with some Dahi.
  3. Cool the Tava Before Making the Next Rotti
    1. The tava has to be completely cool before you can make another Ragi Rotti.
    2. So you can either use two tavas alternately or then wash the tava with cold water.
    3. Repeat the process of making the Ragi Rotti.

Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
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Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and stir-fry till golden brown.

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka

Hitikida Avarekalu Saaru: A Curry Made with Surti Papdi/Lilva Beans
Hitikida Avarekalu Saaru

One of the many blessings of blogging is that I get to deep dive into the cuisines of our beautiful country. Karnataka is one of those Indian states whose cuisine is not widely known (apart from what is available in those ubiquitous Udupi eateries). Today, I am presenting the recipe for Hitikida Avarekalu Saaru, a traditional winter favourite in Karnataka.

Avarekalu or Surti Papdi (Lilva Beans) are available in plenty in winter and are a treasured ingredient in Karnataka Cuisine. In fact, in recent times, there are Avarekalu festivals held in many parts of Karnataka. Kannadigas use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti.

Using some creative license, I can describe Hitikida Avarekalu Saaru as Sambar with Surti Papdi. It has a very rich flavour from the spices in which the Avarekalu are cooked and tastes absolutely great with rice or Ragi Mudde. I eat this wonderful dish with rotis as well.

Peeling the Avarekalu does take some time, but the rest of the recipe is quite easy. Do give it a try.

We are using only the seeds (Avarekai) and not the outer pod to make this curry.

How to Make Hitikida Avarekalu Saaru

 

Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
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Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
Yum
Print Recipe
Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Ingredients
For the Masala
Servings: People
Instructions
Preparing the Poppy Seeds
  1. Over medium flame, dry roast the poppy seeds till they start to change colour.
  2. For 30 minutes, soak the roasted poppy seeds in just enough water to cover them.
  3. Set aside.
Preparing the Avarekalu
  1. Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
  2. Press each Avarekai gently to take off the outer skin.
  3. Set aside.
Making the Masala
  1. In a kadai, heat 1 tbsp oil.
  2. Add the onions and sautee till they become translucent.
  3. Add the garlic.
  4. Stir-fry for 1 minute.
  5. Add the cinnamon, cloves, marathi moggu, and red chillies.
  6. Stir-fry for 1 minute.
  7. Add the cumin and coriander seeds.
  8. Stir-fry for 1 minute.
  9. Add the grated coconut and mix well.
  10. Turn off the heat.
  11. Set aside and let the ingredients cool a bit.
  12. Grind the fried ingredients along with the soaked poppy seeds and the water the seeds are soaked in.
  13. Ensure you have a smooth paste.
  14. Set aside.
Making the Hitikida Avarekalu Saaru
  1. In a heavy bottomed vessel, heat the ghee or oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the finely chopped onions and sti-fry till translucent.
  4. Add the finely chopped tomatoes and stir-fry till the tomato pieces are stewed.
  5. Add turmeric and salt.
  6. Add the ground masala and tamarind paste.
  7. Stir-fry for 2 to 3 minutes.
  8. Add 1/2 cup water and mix well.
  9. Add the Avarekalu and mix well.
  10. Bring the gravy to a gentle simmer.
  11. Let the Avarekalu cook in the gravy for 7 to 10 minutes. Add more water, if required.
  12. When the Avarekalu are just cooked (take some avarekalu and press between your index finger and thumb. The Avarekai should just be soft and break. It should not be mushy.)
  13. Turn off the heat.
  14. Serve hot with steamed rice, Ragi Mudde, or even Phulka.
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Hitikida Avarekalu Saaru: Surti Papdi in a spicy gravy
Hitikida Avarekalu Saaru

Rava Rotti | Savoury Semolina Pancake from Karnataka

I actually started out to make Rava Dosa because my father loves it but then decided to make this crisp Rava Rotti. This savoury Semolina Pancake from Karnataka is so very easy to make and is quite a change from the usual. All the ingredients you need to make this pancake are easily available at home and so you make this in a jiffy if you have unexpected guests. It will be something different and unusual for you to serve. 🙂

What I loved about the Rava Rotti was that it remained crisp even after cooling down and so I could make a bunch of them a few minutes in advance. (This is not the case with the other favourite from Karnataka, Akki Rotti, which has to be eaten straight off the tava.)

All you need to enjoy this savoury crisp pancake is some Molaga Podi, Coconut Chutney, or Sambar.

Karnataka Rava Rotti
Karnataka Rava Rotti

How to Make Rava Rotti | Savoury Semolina Pancake from Karnataka

Karnataka Rava Rotti
Rava Rotti | Savoury Semolina Pancake from Karnataka
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Rava Rotti is a savoury Semolina Pancake from Karnataka. All you need as an accompaniment to this crisp Ravi Rotti is some coconut chutney or molaga podi. You can make this as a vegan recipe as well.
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Karnataka Rava Rotti
Rava Rotti | Savoury Semolina Pancake from Karnataka
Yum
Print Recipe
Rava Rotti is a savoury Semolina Pancake from Karnataka. All you need as an accompaniment to this crisp Ravi Rotti is some coconut chutney or molaga podi. You can make this as a vegan recipe as well.
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Ingredients
For the Dough
For Pan Frying
  • 4-5 tsp Oil I used Coconut Oil
Servings: Rotti
Instructions
Making the Dough for the Rava Rotti
  1. In a large bowl, add together all ingredients listed under "For the Dough".
    Ingredients for Rava Rotti
  2. Using your hands, mix well to form a soft ball.
    Rava Rotti Dough
  3. Cover and set aside for 10-15 minutes.
Making the Rava Rotti
  1. Divide the dough into 4 equal parts.
  2. Over medium heat, heat a tava or griddle.
  3. Add 1/2 tsp oil and grease the surface of the tava.
  4. Leave the pan on medium flame.
  5. Take some water in a small bowl. You will need this to shape the Rotti.
  6. Using a few drops of oil, grease a 8" piece of banana leaf or foil.
  7. Place one portion of the dough on the greased sheet.
  8. Dip your hand in the bowl of water.
  9. Using this wet hand, press the dough ball into a 6" round pancake.
  10. Lift the foil/banana leaf along with the pancake.
  11. Place the Rava Rotti face down on the pan.
  12. Wait for a few seconds and peel off the leaf or foil.
  13. Drizzle a few drops of oil along the edges of the Rava Rotti.
  14. Over medium flame, let the Rava Rotti cook till the surface starts to dry out.
    The Rava Rotti Cooking
  15. Flip over. The cooked surface should be light golden brown.
  16. Drizzle a few drops of oil along the edges of the Rava Rotti.
  17. Over medium flame, let the Rava Rotti cook for about 2 mins. Using a spatula, gently lift the Rotti and check that the side touching the tava is light golden brown.
  18. Serve the Rava Rotti hot with some Coconut Chutney or Molaga Podi.
    Rava Rotti - A Savoury, Crisp Semolina Pancake from Karnataka, India
Recipe Notes
  • You can also add Sabbasige Soppu or Dill to enhance the flavour.
  • I used Coconut Oil for pan-frying and that added an extra element of flavour.
  • I sometimes grind the Coconut, Ginger and Green Chillies together to get some extra flavour.
  • I hear that it tastes great with butter as well though I am yet to try this. 🙂
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Holige Saaru or Obattu Saaru

Ugadi always means we make Bobbattu or Puran Poli at home. The poornam used to stuff this delicious sweet bread can also be used to make another sweet called Poornam Boorelu or Poornalu. This year I discovered yet another marvellous use for the poornam and that is to make Holige Saaru or Obattu Saaru.

Also called Obattina Saaru, this wonderful rasam is made with the Puran used as filling for Puran Poli and is a very popular Ugadi recipe in Karnataka. Obattu Chaaru is apparently also made in some parts of Andhra Pradesh, though I have never had a chance to relish this dish before.

I discovered Holige Saaru or Obattu Saaru quite by accident and what a delightful thing that was. The result is a sweet and spicy rasam that is just perfect for Ugadi celebrations. 🙂

Here are a few tips that will help you make a delicious Obattina Saaru

  • If you are making Puran Poli, save the water in which the Chana Dal is cooked. This forms the base of the Saaru.
  • Make a little extra poornam or puran, and use it to make Holige Saaru.

Obattu Charu is a rasam made with the hurana used to make holige

How to Make Holige Saaru or Obattu Saaru

Holige Saaru or Obattu Saaru is a rasam made with the Puran used to stuff Puran Poli
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Holige Saaru or Obattu Saaru
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Holige Saaru or Obattu Saaru is a sweet and spicy rasam made with the poornam used to stuff Obattu or Holige. It is a great addition to the Ugadi celebrations.
Course: Main
Cuisine: Indian
Servings: 3 Cups
Author: Aruna
Ingredients
If you Already have Poornam
  • 1/2 Cup Chana Dal Puran or Poornam
If You Have to Make the Poornam
  • 1/4 Cup Chana Dal
  • 1/4 Cup Grated Jaggery
  • 1 tbsp Grated Coconut
  • 1-2 Large Pinches Green Cardamom Powder
  • 1/2 tbsp Ghee
For the Masala of Holige Saaru or Obattu Saaru
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Cumin seeds
  • 10 to 12 Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • 1/4 tsp Pepper Corns
  • 2 Spicy Red Chillies
  • 2 Kashmiri or Bydagi Chillies for colour
  • 2 tbsp Grated Coconut
  • 1 tbsp Thick Tamarind Pulp
  • 1 Large Pinch Asafoetida
  • 1 tsp Oil
Ingredients for Tempering
  • 1 tsp Ghee
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Cumin
  • 1 Large Pinch Asafoetida
  • 8-10 Curry Leaves
Other Ingredients
  • 2 Cups Water
  • 2 tbsp Fresh Coriander Leaves
  • Salt to Taste
Instructions
Method to Make the Puran or Poornam
  1. Pressure cook Chana Dal with 1 cup of water for 3 whistles. The dal should be cooked but retain shape.
  2. Drain the dal completely for about 1 hour. Save the water in which the dal was cooked.
  3. When the dal is drained of water, grind it along with grated jaggery and cardamom powder.
  4. In a heavy bottomed vessel, heat the ghee and the Chana dal paste to it.
  5. Over medium heat, cook the paste while stirring constantly.
  6. Cook the paste till it is translucent and light brown.
  7. Set aside to cool completely.
To make the Masala for Holige Saaru or Obattu Saaru
  1. Heat the oil.
  2. Add fenugreek seeds and fry till they start to change colour.
  3. Add mustard and cumin seeds.
  4. Stir-fry for 5 to 7 seconds.
  5. Add red chillies and coriander seeds.
  6. Stir-fry till the coriander seeds start to change colour.
  7. Turn off the heat.
  8. Add asafoetida and mix well.
  9. Grind these roasted ingredients with coconut and tamarind into a smooth paste. Use some water, if required.
To Make the Holige Saaru or Obattu Saaru
  1. Dissolve the poornam in 2 cups of water.
  2. Add the water reserved from cooking the dal.
  3. Add the ground masala paste and salt.
  4. Simmer the mix gently till it thickens a bit and becomes foamy.
  5. Turn off the heat.
To Temper to Saaru
  1. In a ladle, heat the ghee.
  2. Add mustard seeds and wait till they splutter.
  3. Add cumin seeds and stir-fry till they start to change colour.
  4. Turn off the heat.
  5. Add asafoetida and curry leaves.
  6. Mix well.
  7. Add the tempering to the Holige Saaru.
  8. Mix well.
  9. Garnish with chopped fresh coriander.
  10. Serve the Holige Saaru or Obattu Saaru with steamed rice and papad.

 

Holige Saaru or Obattu Saaru is a rasam made with the Puran used to stuff Puran Poli