Khamang Dhokle from Marathwada: Recipe by Balasaheb Ardhapurkar

I learnt this recipe for Khamang Dhokle from Marathwada from Balasaheb Ardhapurkar. Balasaheb-ji regularly posts in a couple of Maharashtrian food groups and the recipes are invariably something that catch my eye as they are mostly authentic Marathwada recipes (a cuisine I knew little about but am learning so much about :)).

Marathwadi Khamang Dhokle
Marathwadi Khamang Dhokle

More importantly, Balasaheb posts detailed recipes and many of them are so simple but yield great results; this recipe for Khamang Dhokle is a classic example of the traditional recipes he posts as is his recipe for Sabudana Khichdi Spiced with Coriander-Green Chilli Paste.

Khamang Dhokle are not be confused with the Gujarati Khaman Dhokla.

This recipe is similar to Nagpuri Gola Bhat. In that recipe, balls of besan are cooked with the rice while here the bharda balls are steamed separately and are mixed with rice at the time of eating.

Khamang Dhokle are essentially steamed balls of made with coarsely ground kala chana flour called Bharda. Spiced just with chilli powder and asafoetida, these steamed delicacies are then topped with a mustard-cumin-asafoetida tempering and are eaten with rice and ghee.

Marathwada Khamang Dhokle with Rice and Ghee
Marathwada Khamang Dhokle with Rice and Ghee

Marathwada is an arid region and so many of their dishes use non-perishable and hardy ingredients like chana dal, jowar, bajra, and more. Do also try this Jowar Flour Upma | Jwaarichi Peethachi Upma from this region.

Thank you, Balasaheb-Garu for this recipe. I hope I did it justice.

How to Make Khamang Dhokle from Marathwada

Khamang Dhokle from Marathwada
Prep Time
15 mins
Cook Time
15 mins
Restimg Time
10 mins
Total Time
30 mins
 

Khamang Dhokle is a traditional recipe from Marathwada. Made with coarsely ground kala chana atta called Bharda, these tempered, steamed balls are eaten with hot rice topped with ghee.

Course: Accompaniments, Side Dish
Cuisine: Indian Food, Maharashtra, Marathwada
Servings: 4 People
Author: Aruna
Ingredients
For Bharda
  • 2/3 Cup Kala Chana (~ 200 gms)
Other Ingredients
  • 1 tsp Jeera, Cumin Seeds
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Haldi, Turmeric Powder
  • 3/4 tsp Hing, Asafoetida
  • 1 tsp Rai, Mustard Seeds
  • 2 tbsp Oil
  • 5-6 Curry Leaves (Optional)
  • Salt to Taste
  • Hot Water, As Needed
Instructions
Making Bharda
  1. Grind the kala chana till you get a coarse flour (like thick rava).

Making the Khamang Dhokle
  1. Heat 1 tbsp oil.

  2. Heat about 2/3 cup water. 

  3. Set water boiling in a steamer.

  4. Mix together the bharda, turmeric, red chilli powder, salt, cumin, 1/2 tsp asafoetida, and hot oil.

  5. Slowly add hot water and mix with a spoon till it starts to come together.

  6. Wait for a couple of minutes and knead into a ball. 

  7. Divide into 16 equal portions and roll each portion into a ball.

  8. Steam the Dhokle for 10 minutes and turn off the heat.

Add the Tempering
  1. Heat 1 tbsp oil.

  2. Add the mustard seeds and let them crackle.

  3. Add 1/4 tsp asafoetida and curry leaves. Mix well.

  4. Pour the tempering over the Dhokle.

How are these eaten?
  1. Mix pieces of Khamang Dhokle with some hot rice topped with ghee and enjoy!

 

Recipe for Khamang Dhokle from Marathwada with Step-by-Step Instructions

  1. Grinding Kala Chana into a Coarse Flour (Bharda)
    1. Add the kala chana to a large grinder jar. If you have a flour mill use that as grinding the Kala Chana can cause some wear of the blades if you do it often.

    2. Grind the kala chana to a coarse flour. If you grind it too smooth, it will become like besan and the Dhokle will be hard.

    3. Transfer the bharda to a plate.
  2. The Preparation
    1. Heat 1 tbsp oil till hot.
    2. Heat 2/3 cup water till it is simmering gently. I did this just before I was to make the dough.
    3. Add water to a steamer (or a pressure cooker without weight) and get the water boiling.
  3. How to Make Khamang Dhokle
    1. To the bharda, add turmeric, red chilli powder, salt, cumin, 1/2 tsp asafoetida, and the hot oil. We will use 1/4 tsp asafoetida in the tempering so save it. Using asafoetida is important as it helps in digestion of the heavy dhokle.

    2. Wait for a minute or so and then mix all ingredients together. Be careful as the oil is hot.
    3. Next, gradually add hot water in small quantities and and mix with a spoon till a firm dough starts to form.
    4. If the dough is very hot, wait for a couple of minutes for it to cool and then using your hands knead into a ball. The dough should be slightly harder than chapati dough.

    5. Make 16 to 20 equal-sized balls from the dough.
    6. Add the Dhokle to a steaming vessel and steam for 10 minutes. I used a large colander as my steaming vessel and steamed them in a pressure cooker.

  4. The Final Touch
    1. In a ladle, heat 1 tbsp oil.
    2. Add the mustard seeds and let them splutter.
    3. Add 1/4 tsp asafoetida and curry leaves. Mix well.
    4. Pour the tempering over the Dhokle.

      Khamang Dhokle: A Recipe from Marathwada
      Khamang Dhokle: A Recipe from Marathwada
  5. Savouring the Khamang Dhokle
    1. Break a couple of Khamang Dhokle into pieces.
    2. Mix into some hot rice topped with ghee
    3. Enjoy!
Marathwadi Khamang Dhokle with Rice and Ghee
Marathwadi Khamang Dhokle with Rice and Ghee

Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

I have been meaning to try Shengdana Chikki or Peanut Brittle with Jaggery for a while now. I finally made this super-simple 3-ingredient dessert, also known as Moongfali Chikki, for Sankranti this year.

Moongfali Chikki
Moongfali Chikki

I am quite thrilled at how this evergreen chikki turned out; it had the perfect crackle, was not too hard, was not chewy, and had just the right amount of sweetness to complement the nuttiness of the roasted peanut.

Lonavala, a hill station near Mumbai, is very famous for its chikki. As I child, I always used to wait for the train to stop at Lonavala station on our way back from a trip to the South to buy all kinds of Chikki; Moongfali, Til, Chana, Dry Fruit, and so much more. Not to mention the Chocolate Fudge. Now I make all these are home. 🙂

This Moongfali Chikki/Peanut Brittle can be stored for a few days, and so I like to have it on hand to satisfy those after-a-meal sweet cravings (to be honest, in my case, they are sweet pangs :D).

I prefer using jaggery in my sweets and so I made this Shengdana Chikki with Jaggery; however, it turns out just as delicious with sugar.

I also made Tilgul | Til ke Laddu and Til Gul Poli  for Sankranti.

I made the chikki with roasted peanuts available in the market to save on time.

Shengdana Chikki made with roasted peanuts and jaggery
Shengdana Chikki

How to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

Ingredients

  1. Peanuts – 150 gms
  2. Jaggery – 125 gms
  3. Ghee – 2 tbsp

Step-by-Step Instructions to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

  1. Preparations
    1. Use about 1/2 tsp ghee to grease a flat surface such as the back of a plate.
    2. Use 1/2 tsp ghee to grease a rolling pin.
    3. Set aside the greased plate and rolling pin.
  2. Roast the Peanuts 
    1. In a heavy-bottomed pan, over low to medium heat, dry-roast the peanuts till they start to pop. Stir constantly to avoid burning the peanuts.
    2. Transfer the roasted peanuts into a plate and let them cool.
    3. Rub the peanuts between your palms to deskin them.
    4. Just blow lightly to separate the skin from the peanuts.
    5. Gently press the peanuts to split them.
    6. Set aside the roasted, deskinned peanuts.
  3. Making the Jaggery Syrup
    1. Keep about 1 cup water handy.
    2. In a heavy-bottomed pan, over low heat, heat the ghee.
    3. When the ghee melts, add the jaggery.
    4. Over low heat melt the jaggery and cook the jaggery for about 3 to 5 minutes.
    5. Drop a few drops of the melted jaggery into the water.
    6. Wait for a few seconds and take the jaggery out of the water.
    7. Check that it is brittle, not softIf it is soft, continue to cook the jaggery syrup.
    8. Immediately, add the peanuts to the jaggery syrup and mix quickly till all peanut are evenly coated with the syrup.
    9. Immediately, transfer the peanut-jaggery mix onto the greased plate.
    10. Use the greased rolling pin to roll the mix into a sheet about 1/4″ thick.
    11. While the chikki is hot, use a sharp knife to cut it into 2″ squares.
    12. Let the chikki cool to room temperature.
    13. Use a sharp knife to gently separate the chikki from the plate.
    14. Break into squares at the previously made cuts.
  4. Enjoy!
  5. Store the remaining pieces in air-tight container.
Indian Peanut Brittle made with jaggery and peanuts
Indian Peanut Brittle

I am taking this delicious easy to make recipe to the 128th Foodie Monday Bloghop where the theme is 3-Ingredient Recipes.

 

 

Tilgul | Til ke Laddu for Makara Sankranti

Til or Sesame is such an inseparable part of Makara Sankranti celebrations. In Maharashtra, the traditional greeting for Makara Sankranti is Tilgul Ghya, God God Bola (take a Tilgul and speak sweetly).

Tilgul |Sesame Jaggery Balls | Til ke Laddu
Tilgul |Sesame Jaggery Balls | Til ke Laddu

For some unknown reason, the recipe for Tilgul is not on the blog and so here I am with this super simple recipe for this delicious Sesame Laddu. The trick for making good, chewy Til ke Laddu is not to overcook the jaggery syrup and to make the laddus as soon as you take the cooked mix off the heat as the mix tends to harden pretty quickly.

Handling the hot til-jaggery mix is quite a task and if you don’t feel up to it, just pour the mix into a greased plate and roll it into a thin layer to make Til Chikki/Til Patti. 😀

Recipe for Making Tilgul | Til ke Laddu | Til Chikki | Til Patti

Cook Time: 30 mins

Makes: 24 X 2″ Laddus

Ingredients

  1. Sesame, Til – 200 Gms
  2. Roasted Peanuts – 75 Gms (See notes, if you want to roast peanuts)
  3. Crushed Jaggery or Gur – 200 Gms
  4. Ghee – 2 tbsp
  5. Cardamom Powder – 1 tsp

Method to Make Tilgul | Til ke Laddu | Til Chikki | Til Patti

  1. If you are making Til Chikki or Til Patti, grease a 10″ to 12″ flat plate or the back of such a plate and set aside.
  2. Over low heat, dry roast the til till they become aromatic and start to pop.
  3. Immediately remove into a plate.  If you leave them in the hot pan they will continue to cook.
  4. Crush the roasted peanuts just a bit using a mortar and pestle. You can also just pulse them for  seconds in the chutney attachment though I prefer crushing.
  5. In a large pan, over low flame, heat the ghee.
  6. Add the jaggery and let it melt. Mix well so that the ghee is incorporated.
  7. Wait till the jaggery melts completely and starts to bubble.
  8. Add cardamom powder. mix well and take the pan off the heat.
  9. Add the roasted til and peanuts.
  10. Quickly, mix well.
  11. To Make Til Gul | Til ke Laddu
    1. Either grease your palms with ghee or wet them with water. I grease my palms but the hot mix still burns.
    2. Take 1 tbsp of the til-jaggery mix and roll quickly into a ball. You have to 
    3. Repeat the process to make all the Tilgul | Til ke Laddu.
    4. Let the Tilgul cool for about 10 minutes.
    5. Store in an airtight container.
  12. To Make Til Chikki | Til ki Patti
    1. Pour the  mi onto the greased surface.
    2. Using a greased rolling pin, quickly roll into a thin sheet about 1/4″thick.
    3. Cut into squares immediately.
    4. Let the Til Patti | Til Chikki cool.
    5. Break into pieces.
    6. Store in an air tight container.
Tilgul | Til ke Laddu
Tilgul | Til ke Laddu

Spicy Sabudana Khichdi with Coriander and Green Chilly Paste | Recipe by Shobha Deshmukh

I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.

Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste
Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste

Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂

So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Spoonful of Green, Spicy Sabudana Khichdi
Spoonful of Green, Spicy Sabudana Khichdi

How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste

Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Prep Time
3 hrs
Cook Time
15 mins
Total Time
3 hrs 15 mins
 

This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1/4 Cup Roasted Peanut Powder
  • 1 Large Potato
  • 2 tbsp Roasted Peanuts
  • 1 tsp Cumin Seeds
  • 2 Green Chillies
  • 1.5 tbsp Ghee
  • Salt to Taste
For the Green Paste
  • 1 Packed Cup Fresh Coriander
  • 2-3 Green Chillies
  • 1" Piece Ginger
Instructions
Getting the Sabudana Ready
  1. Dissolve 1 tsp salt in 2 cups water.

  2. Add the sabudana to the salt water and let it soak for about 45 minutes.

  3. Drain the sabudana using a colander and leave it in the colander for about 2-4 hours.

  4. Just before making the khichdi, mix the roasted peanut powder in the sabudana. 

  5. Set aside.

Getting the Potato Ready
  1. Parboil the potato.

  2. Let it cool and peel it.

  3. Cut into 1/2" cubes.

Making the Green Masala
  1. Using a little water, grind the coriander, green chillies, and ginger to a fine, thick paste.

  2. Set aside.

Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
  1. In a kadhai, heat the ghee.

  2. Add the cumin seeds and stir-fry till they start to change colour.

  3. Add the green chillies and stir-fry for a minute.

  4. Add the roasted peanuts and stir-fry for 1-2 minutes.

  5. Add the potato pieces and stir-fry for 2-3 minutes.

  6. Turn the heat to low and wait for a minute.

  7. Add the green masala and salt.

  8. Mix well and stir-fry for a few seconds.

  9. Add the sabudana mixed with peanut powder, and mix well.

  10. Turn up the heat to medium.

  11. Stir-fry for 5-7 minutes till the Sabudana starts to turn translucent.

  12. Take off the heat and serve hot!

Step-by-Step Recipe for Making Spicy Green Sabudana Khichdi

  1. Soaking and Draining the Sabudana
    1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
    2. Now add the sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the sabudana taste better in the khichdi.
    3. Using a colander, drain all water from the sabudana.
    4. Leave the sabudana in the colander for about 2-4 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
    5. Just before making the khichdi, mix the roasted peanut powder in the sabudana.
    6. Set aside.
  2. Boil the Potato
    1. Parboil the potato. If you prick the potato, it should still feel firm but cooked.
    2. After the potato cools, peel it and cut into 1/2″ cubes.
    3. Set aside.
  3. Making the Coriander-Green Chilly-Ginger Masala
    1. Add a little water, coriander, green chillies, and ginger to the chutney attachment.
    2. Grind the ingredients to a fine, thick paste. Do not add too much water as the paste will become runny.
    3. Set aside.
  4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
    1. In a kadhai, heat the ghee. I used ghee as Maharashtrians do not use oil and because the khichdi tastes great when cooked in ghee.
    2. When the ghee melts, add the cumin seeds and saute till they start to crackle.
    3. Next, add the chopped green chillies and saute for a minute.
    4. Next add the roasted peanuts and stir-fry for a minute. I add peanuts for the crunch. This is an optional step.
    5. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
    6. Now turn the heat to low and wait for 1-2 minutes.
    7. Add the ground coriander-green chilly-ginger paste and salt.
    8. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
    9. Now add the sabudana-peanut powder mix.
    10. Mix well.
    11. Now turn up the heat to medium.
    12. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
    13. Turn off the heat.
    14. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!
Spicy Green Sabudana Khichdi
Spicy Green Sabudana Khichdi

Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval

I have been trying to incorporate millets into various meals and was super thrilled to discover that millet flakes such as Bajra Flakes, Jowar Flakes, and Ragi Flakes are very easily available. So I used Bajra flakes to recreate the traditional Maharashtrian recipe for Kanda Pohe with Bajra Flakes.

Spoonful of Kanda Pohe with Bajra Flakes
Spoonful of Kanda Pohe with Bajra Flakes

Bajra (Pearl Millet) and Bajra Flour is very commonly used in Maharashtra to make dishes like Bajra Khichdi | Bajrichi Khichdi and Bajrichi Bhakri. Bajra is recommended for people with diabetes because of its high fibre content takes time to digest and results in a slow release of glucose into the bloodstream. This very high-fibre property also helps in improving digestion and in eventual weight loss. Of course, it is also rich in India is rich in iron, phosphorous, and magnesium.

When I found Bajra Flakes (Kambu Aval, Sajjalu Atukulu, Bajriche Pohe), I was thrilled because I could now include this millet in my breakfast. As I mentioned earlier, I took the easiest way out and made Kanda Pohe with Bajra Flakes.

Bajriche Kanda Pohe | Kanda Pohe with Bajra Flakes
Bajriche Kanda Pohe | Kanda Pohe with Bajra Flakes

How To Make Kanda Pohe with Bajra Flakes

Kanda Pohe with Bajra Flakes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This recipe is for Kanda Pohe with Bajra Flakes (Kambu Aval | Sajjalu Atukulu | Bajriche Pohe). It is a great way to include millets into your breakfast!

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Bajra Flakes (Kambu Aval | Sajjalu Atukulu | Bajriche Pohe)
  • 3/4 Cup Finely Chopped Onions
  • 1/3 Cup Peanuts
  • 4 to 6 Green Chillies
  • 1/2 tsp Sugar
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2/3 tsp Turmeric
  • 1/3 tsp Asafoetida
  • A Few Curry Leaves
Other Ingredients
  • Salt to Taste
  • Lemon Juice
  • Fresh Coriander for Garnish
Instructions
Preparing the Bajra Flakes
  1. In about 4 cups water, dissolve 1 tsp salt. 

  2. Add the Bajra Flakes and let them soak for 10 minutes. Bajra flakes tend to be drier and tougher than rice flakes, so let them soak. The salt in the water helps the flakes absorb the salt.

  3. Drain and set aside in a colander for about 30 minutes. 

  4. At regular intervals, gently squeeze the flakes to get rid of the excess water. The water does not drain away easily so you need to squeeze. Do not squeeze so hard that the flakes break.

  5. Set aside.

To Make the Kanda Pohe with Bajra Flakes
  1. In a kadhai, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the cumin seeds and stir-fry for a few seconds.

  4. Add peanuts and stir-fry till they pop.

  5. Add onion, green chillies, and curry leaves.

  6. Stir-fry onions till they are transparent.

  7. Add salt, sugar, turmeric, and hing.

  8. Mix well.

  9. Add the drained Bajra Flakes and mix well.

  10. Squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well.

  11. Garnish with chopped coriander and serve Bajra Flakes Kanda Pohe hot!

 

Step-by-Step Method for Making Kande Pohe with Bajra Flakes

  1. Getting the Bajra Flakes Ready
    1. Bajra flakes are tough and need a lot more soaking than regular poha. Also, they do not absorb flavours quickly. So in about 4 cups water, dissolve 1 tsp salt. The salt in the water helps the flakes absorb the salt.
    2. Add the Bajra Flakes to the salt water and let them soak for 10 to 15 minutes. Unlike regular poha, Bajra Poha does not become soggy.

    3. After the soaking the Bajra Poha well, use a colander to drain out all the water.
    4. Leave the soaked flakes in the colander for about 30 minutes. At regular intervals, gently squeeze or press the flakes to remove excess water. The salt in the water helps the flakes absorb the salt.

  2. To Make the Kanda Pohe with Bajra Flakes
    1. In a kadhai, over medium flame, heat the oil and add mustard seeds.
    2. After the mustard seeds splutter, add the cumin seeds and stir-fry for a few seconds till aromatic.
    3. Now add peanuts and stir-fry till they pop.
    4. After the peanuts are well-fried and crisp, add onion, green chillies, and curry leaves.
    5. Stir-fry till the onion is pink and transparent.
    6. Now add the seasoning—salt, sugar, turmeric, and asafoetida— and mix well.
    7. Now add the drained Bajra Flakes and mix well.
    8. As the final step, squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well. You can also serve the pohe with a wedge of lemon on the side.
    9. Garnish Bajra Flakes Kanda Pohe with with chopped coriander and serve hot! Bajra flakes tend to stiffen a bit after cooling so serve hot.
Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval
Kanda Pohe with Bajra Flakes | Sajjalu Atukulu | Kambu Aval

I made this nutritious breakfast recipe for the 108th Foodie Monday Blog Hop which has cooking with millets as the theme!