Zunka Bhakar (Pitla)

Zunka Bhakar immediately puts you in the rustic mode- a very traditional rural soul food preparation- no nonsense, nothing fancy, screams out less is more and very comforting food combo from the states of Maharashtra, upper Karnataka and Goa. I simply love this food and even today enjoy relishing it in the dhabas while travelling!

Zunka is a simple preparation of besan (gram dal flour) and onion with few other ingredients. Dry version is often called Zunka and thinner version (patal) is called Pitla. I usually tend to keep my Zunka little thinner so that I can enjoy it with my rice too. The taste is super awesome and when you serve it with Jowar Bhakri(Jolad roti)- it's like having a food orgasm, no kidding :P
Simplicity at its best- hold perfectly apt for this Zunka Bhakar combo!

 Jowar or Sorghum bhakar or bhakri (flat bread) is not very easy to make. Wait don't panic or scroll down :)... Perfect way of making it comes only with the practice. Originally it is rolled out into a flat roundel using just the palms of your hands by tapping it on the ball of dough to make a bhakri. But I am not still there :) I use my rolling pin to roll it out and am happy with the results so far. Very healthy stuff and a good change from my regular phulkas and chapatis.

I have a very fond memory of this zunka bhakar from my childhood days. I had gone visiting my uncle in summer vacation to Mumbai and we were out doing some site seeing under the scorching sun. Me and my cousins were so hungry that day that we turned into mean little winners, our uncle took all the cousins to a dhaba kind of place where they served their speciality zunka bhakar and few other items. He ordered zunka bhakar for everyone without even asking us what we wanted and I still remember the way we hogged it all. Hunger, sun, tiredness and YUM SOUL food- calls for nothing less than but magical happiness!:) We literally licked our plates off :) and that memory is still so fresh on my mind.

Let us take a look at the recipe of Zunka Bhakar or Pitla:

Zunka (Pitla)

Ingredients:

• 1/4 cup gram flour (besan)
• 2-3 cups water
• 2-3 green chillies slit
• 1 small onion chopped
• 10 curry leaves
• pinch asafoetida (hing)
• 2-3 pods of garlic chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• salt at per taste
• handful of chopped cilantro for garnish
• 2-3 tbsp oil

Preparation:

• First take the besan (gram flour) and add little water to make a smooth paste and keep aside.
• In a pan heat some oil. Add mustard seeds and jeera, as it splutters add chopped garlic, curry leaves, green chillies and saute quickly for few secs.
• Add the chopped onions and saute till translucent. Add turmeric, salt and mix everything.
• Once done add the besan paste prepared previously into the pan. Add about 2 cups of water ( if you want it dry add less water). Stir everything together.
• Cook for about 5 minutes, till all the water evaporates and a thick yellow somewhat paste like residue is left, adjust quantity of water as per your preference.
• Garnish with cilantro, chopped onion and serve hot with Jowar Bhakri or any kind of Roti.

Jowar Bhakri (Jolad Rotti)

Ingredients:

• 1 cup Jowar flour (Sorghum flour)
• 1 tbsp rice flour
• 1/4-1/2 approx (water)
• 1/2 tsp oil
• salt to taste

Preparation:

• Take jowar flour, rice flour in a wide mouth mixing bowl or deep plate, to that add salt to taste.
• Boil water on the stove with oil and slowly add this hot water into the flour mixture while you keep mixing it with a wooden ladle. Stop pouring water once you see a nice soft dough is formed.
• Keep aside for the dough to cool down, say 10 minutes.
• Once the dough cools a bit, start to knead it and continue to knead for at least 5 minutes. Give a nice massage to the dough as you knead it with the palm. It should be a soft dough. For best results gather all the dough and press it using palms of your hand.
• Take a small portion from the dough and form a ball shape, keep it on a wax paper dust some flour and roll it out neatly and gently using a rolling pin. Don't put too much pressure as it will break. You can try patting it with your palms and flattening the ball into a round shaped roti. ( I usually pat it till its like 3 inches in diameter and then roll out with a rolling pin)
• Doesn't matter if it the shape is not a perfect circle. :)
• Heat a skillet or tawa, place bhakri, the side on which we applied dry flour it should face upward.
• As soon as you place bhakri, apply water on the top of bhakri and spread water evenly all over bhakri. (I use a paper towel, soak in water and spread the water evenly over the bhakri)
• Roast it just till the time water starts to evaporate from the top side of the bhakri.
• Now flip the bhakri and cook from other side for a couple of minutes more. At this point of time you can increase the gas heat.
• Now take the skillet away from the gas, lift the bhakri using tongs and roast it on direct gas heat from both the sides. ( you skip this step if not comfortable, just roast on the tawa on both sides)
• Serve hot with a dollop of ghee/butter over it and your favorite vegetable Zunka or Non-Veg curry.

njoY!! happY cookinG!!

You may also like other combo food like:

Ragi Mudde

Idiyappam and Potato Stew

Idli Sambar

Rajma Chawal

Thalipeeth

besan (gram dal/garbanzo flour)

Health Benefits: 

Besan (Gram dal): Gram flour or besan is a great remedy for keeping Diabetes under check. This is so because it possesses low levels of glycemic, which is essential for controlling Diabetes. Owing to the presence of soluble fiber, gram flour is really good for your heart. Again, owing to the presence of low glycemic index, besan helps in speeding up the process of calorie burn. It is a wonder ingredient for those who are allergic to gluten. So if you are allergic to wheat, replace it with gram flour. Besan not only tackles issues like fatigue and weight gain but also wards off iron deficiency. Apart from all these benefits, besan is good for tightening the skin and maintaining its elasticity.

jowar grain

Jowar (Sorghum): a diet rich in high-fiber foods like jowar may lower your risk of obesity, stroke, high blood pressure, heart disease, diabetes, elevated blood cholesterol and digestive problems like diverticular disease, colon cancer, constipation and hemorrhoids. You can increase the iron you absorb from jowar by eating it with meat or a source of vitamin C. Eating plenty of thiamine-rich foods may lower your risk of heart failure, neurodegenerative problems such as Alzheimer's disease and eye problems like cataracts.

Vada Pav - Street Food from Mumbai- Indian Burger

India's very own street side vegetable burger! You cannot go to Mumbai and NOT have VADA PAV- its a mortal sin if you do that ...lol

VADA PAV

This snack is synonymous with the city of Mumbai, with almost every resident, from factory workers to college students to Bollywood stars, to Visitors are unabashed in declaring their love for it. This street side business has given life to hundreds and thousands of families. A Vada Pav cart owner may be a millionaire for all we know. It is a meal of a poor and snack of the rich. Fills every one's tummy with yumminess!

Vada Pav is a crispy, flavorful sandwich that is consumed in millions across India’s financial capital and largest metropolis every single day. It's made with potato as filling for the vada which is dipped in chickpea flour batter and deep fried. It is then kept in between pav[bread roll] and served with various spicy and tangy dry/wet chutney and fried green chillies. There was a time when I used to ask for extra dry chutney from the vendor. I then brought the leftover chutney home and ate with my roti... its super yummy!

I lived with my aunt in Mumbai for a couple of years when I started work. There used to be a cart by the gate outside the colony which was taken care by a lady who was a widow. She made such excellent Vadas- the taste still lingers on my tongue. To relish hot Vadas which is made in front of you has its own bliss.
Now when I think of it, during shopping breaks I preferred to have Pav Bhaji , Chatpata mumbai special sandwiches or Cheese loaded Sandwiches :) wonder why?

One will find a thela of Vada Pav outside every train station - I am sure thats the hottest spot that is there for a great business! Tired commuters who are always in a hurry to reach somewhere take a quick break indulging in a flavorful Vada Pav which will keep them full till next pang of hunger :)
Mumbai and Vada Pav are inseparable!


Thanks to my aunt who happens to be a great cook and my goto chef :) Its her recipe that I am sharing here.

So without any further delay lets check the recipe:

We will need following: please dont lose interest looking at the ingredients, :) it just has few steps but can be done in fairly good amount of time.

Ingredients:

Dipping Batter

• 1/2 cup besan / chickpea flour
• 1 tbsp rice flour [for crispness]
• big pinch turmeric powder 
• 1 tsp chili pwd
• salt to taste 
• A pinch baking soda 
• water

In a mixing bowl, add all the above ingredients except water.
give it a toss - let everything mix.
Add water slowly taking breaks while you whisk the batter together. Let there be no lumps and get medium consistency batter. I dont like it too thick. Now let the batter rest for 15 plus minutes atleast while you get other things lined up.

For Dry Red Chutney 

• 4-5 cloves garlic fried in oil
• 1 tbsp red chili powder [adjust as you like]
• 1/2 cup peanuts slow roasted
• 1/2 cup boondi [ either store bought or while you make vadas, try to do some boondi with besan batter and use that]
• Salt to taste  

Grind coarsely all the above ingredients and your red dry chutney is ready!! Can be made before and kept. Also this can be used as a condiment and can reside happily in your kitchen pantry for other purposes :)

Red Dry Chutney

Vada Stuffing and Frying

• 3 med size boiled and mashed potatoes 
• 1 tbsp oil 
• 1/2 tsp mustard seeds 
• pinch asafoetida (hing)
• 10 curry leaves 
• 1 tbsp of green paste [For me this is the USP of any Vada: 1/2 inch ginger, 3-4 garlic, 2-3 green chili , 1 cup cilantro ground to paste]
• 1 small onion finely chopped
• 1/4 th tsp turmeric powder 
• salt to taste 
• 1/2 tsp lemon juice 
• 1 tbsp chopped Coriander leaves for garnish 
• oil for frying

Preparation:

• Heat oil in a pan on a medium heat. 
• Add mustard seeds, as it splutters- add asafoetida, curry leaves 
• Add onion and saute for 2-3 minutes till translucent. And turmeric pwd, green paste. Stir for a minute.
• Add salt, then boiled potatoes. Mix every everything nicely.
• Add lemon juice, coriander leaves and mix well. Try not to add water, if need be add very little so that potatoes gets nicely mixed with the seasoning. Stuffing is ready. 
• Let it cool a little.
• Take small portion of stuffing and roll it in the shape of ball [makes around 8 balls] - as seen in the pic

For Frying

• Heat the oil and always fry the Vadas on medium heat. 
• Stir the dipping batter that has been resting well. 
• Dip the potato ball (Vada) in the batter. Coat the batter from all sides hold it on top of the batter bowl till excess batter drops down then slowly slide it in the oil and fry it from all the sides until you see nice fried orange color on it probably couple of minutes on each sides. 
• Using a slotted spoon take out the Vadas and place on paper towel to drain out excess oil

Serving:

Take a Pav, slice it in the center, slather dry red chutney, place your Vada and couple fried chillies with it. 

You may also like Misal Pav, Ragi Rotti, Pav Bhaji

Thank you for visiting my page. 

njoY cookinG! 

Ingredients you may shop for:

Missal Pav/Bread

Street food, it's the best way to experience a local culture by eating the everyday food that the common man eats and relishes. And it's usually always hot and fresh and has taste that hits the spot sending you to the ecstacy land, if you know what I mean :) Another important fact being it usually cost less avoiding making a hole in your wallet😀. Most of us try so hard to recreate that magic by cooking at home and fail miserably... I can imagine you nodding head with me:) We have our days, and it is a journey of trial and error to get the exact taste like that of a street vendor. 

My aunt is an expert (according to me) when it comes to making few chaat/street food dishes. This is her recipe and we love it at home. I did not have mix chiwda(farsan) for topping so just added plain sev on it. 

This particular Missal Pav is a famous Maharashtrian chaat food where it has a 2 part preparation. One is Matki(moth beans) usal (dry sabji) and other is thin spicy red gravy Kat (coconut based). Then you can garnish it with the toppings of your choice. It is accompanied with Pav or Bread. 

Dunk the pav in slurrpy kat with moth beans usal and toppings! You tend to soak the Kat using pav and finish eating very soon so they always provide you with extra kat in a katori on your plate.

It is very very yum dish!

Let us check out the recipe:

Ingredients:

For Matki Usal

2 cups boiled sprouted matki (moth beans)

2 tbsp oil

1 tsp mustard seeds

1/4th tsp asafoetida (hing)

1/2 tsp turmeric (haldi)

1/2 tsp chilli powder

1 tsp goda masala ( or garam masala)

salt to taste

For Kat (wet gravy)

<A>

8 peppercorns

6 cloves

1 tsp jeera

1 tsp coriander seeds

4-5 dry red chillies

1/2 tsp turmeric (haldi)

1/4 inch cinnamon stick

1/2 tsp sesame seeds

1/th tsp fennel seeds

1/4th cup grated coconut

2 tsp oil

<B>

4 big garlic pods

1/2 inch ginger

1 onion chopped

2 tomatoes chopped

2 tbsp oil

<C>

1 tsp chilli powder

1 tsp goda masala ( or garam masala)

salt as per taste

For Toppings:

1 onion finely chopped

1 cup cilantro chopped

1 cup sev (or mix dry farsan)

2 lemon cut in wedges

Preparation:

Mataki Usal:

• In a pan heat some oil, add mustard seeds, after it splutters add all the ingredients under Mataki usal except matki (moth beans) and saute quickly. 
• Now add the cooked* sprouted matki, salt and mix everything together. Cook for about 5 minutes and switch off the gas. 
• Keep aside.

Kat (wet curry):

• In a frying pan, heat oil and ingredients under <A> except coconut. 
• Saute lightly till it starts leaving aroma for about a minute or 2. Add this to a blender. 
• Now in the same pan, roast coconut and add it to the blender as well. Make a paste and keep aside.
• In a cooking utensil, heat oil and add other ingredients under bullet <B> in the order of ginger, garlic, onions saute till brown and add tomatoes. 
• Fry everything till it becomes one mushy mixture. Switch off the gas as oil starts leaving from the sides. 
• Let this mixture cool. Add to the blender and make a paste.
• In the same pan, add some oil, add <B> paste and bring to a quick boil. Add coconut paste <A> and cook for about 10 minutes. 
• Now you can adjust the taste by adding more chilli powder and goda masala under bullet <C>. Adjust salt too. 
• Add 3-4 cups of more water and bring to a boil. 
• Simmer the Kat on low flame till you see oil floating on top! 
• Now this is how you serve, take a soup bowl, add 3-4 tbsp mataki usal, then pour the kat generously over it, add chopped onions, squeeze lemon juice, add chiwda or sev on top and dunk your pav/bread in it and savor all the goodness! 
• You can see in my plate I have kat more as I like it that way :)

njoY!! happY cookinG!!

notes*: How to cook sprouted matki (moth beans)-Soak 1 & 1/2 cups of moth beans in 5 cups of water overnight or for 6 hours. Drain all the water and keep in a warm spot for another 6 hours or so for it to generate sprouts. You can also tie it in a muslin cloth and leave overnight. Boil it in 3-4 cups of water for about 25 minutes or till done.

Health Benefits:

Moth Bean seeds are a good source of proteins and other essential minerals and vitamins.
It can make an excellent protein supplement to Vegetarian diet. Maximum benefits can be reaped when it is soaked and sprouted. The coconut base thin spicy curry has all the masala ingredients that provides adequate minerals and nutrients to our body. If we use the oil sparingly (if you are making this dish often) it will prove to be a more healthier dish.

Moong Dal Dosa

We all know that South Indian kitchens are always bursting with different kinds of fermented batters :) The steel containers filled with white flowy liquid, the sizzle on the griddle/tava when you dump a ladle full of batter is a nostalgic view or sound that we experience every now and then in our kitchens. I love my weekend mornings where we have a stomach full of yumilicious breakfasts!

Since most of us have become healthy eaters and conscious about our food choices, we are constantly looking to substitute our authentic traditional recipes with more healthy ingredients. So here is one of the dosa recipes that does not make use of Rice ingredient but uses only Lentils! The outcome is delicious crispy Dosas. Another advantage being, this recipe call for no fermentation, only soaking of lentils is required.

Yellow moong dal and black split dal(urad dal) are the only 2 ingredients needed. Soak it, grind it and make dosas. It is easy and satisfying! I am so glad that my husband likes it more than I do :) I usually compliment it with spicy chutneys! I like garlic red coconut chutney with it! You can serve it with regular cilantro coconut chutney, red peanut chutney or any vegetable curry too.

So without any further ado, let us take a quick look at this Moong dal Dosa recipe!

Ingredients:

• 1 cup yellow moong dal
• 1 cup urad dal (black split gram dal)
• handful chopped onion and cilantro (optional)
• salt to taste

Preparation:

• Soak the dals for 4-5 hours. Grind in a blender with just enough water to make it a smooth flowing paste.(not too thin) Add salt and mix everything. 
• Heat a dosa pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. 
• Drop 1 big spoon/ladle of dosa batter on the dosa pan, and using the back of the spoon/ladle go in circular motions to spread it evenly and uniformly over a high flame.
• This step is optional: You can sprinkle cilantro leaves and onions on the dosa.
• Add drops of oil around the edges of the dosa and some in the center in circular motion.
• Let it cook for a minute or so, you can see it browning slowly and the edges start lifting. Some like to cook(brown) the dosa on both sides, I prefer it on one side.
• Now fold it and put it on a serving plate. Serve hot with Chutneys/Sambar/Any vegetable curry.

njoY!! happY cookinG!!

You may also like: 

Red Peanut Chutney

Idli and Vegetable Sambar

Plain Dosa

Besan Chillas

Oats Idli

Health Benefits:

Yellow Moong dal

Yellow Moong Dal: Split Moong Dal is a type of lentil, specially used in India with rice or roti. Split Moong dal is prepared from Mung beans only. The outer skin is being removed and split. It makes this lentil in yellow color. It is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and not like other pulses which are heavy for digestion.

Urad Dal

Black Split Gram Dal: Urad dal has protein, fat, and carbohydrates which is required by the body. This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. It is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.

Oats Rava Idli (With Carrots and nuts)

  If dosa is the heart of south Indian breakfasts then idli is the soul :) Man! I am starting this post with an intense statement :) In today's world of fusion cuisine, experimenting with oats and quinoa has become a normal norm. Health conscious community is constantly coming up with innovative ideas, some really good and some super flop :) I have made oats dosa and gave a thumbs up (yet to list it on my blog) and now tried Oats Idlis, I have to say I have fallen in love with these beauties.

It is easy to make with no fermentation process involved. It is nutritious as all ingredients used are healthy and last but not the least it is FILLING. Yes!! Eat 2 or 3 Oats Idlis and you have a full stomach :) Great for dieting according to me :)

Pair it with some spicy peanut chutney and you will know what I am talking about once you have had it. I have added carrots to the idlis and that gives a nice yellowish-orangish tinge to it making it irresistible.

Idlis can be consumed as breakfast, or as a snack, as light supper. It is one perfect dish to have on the days that you are fasting or you can carry it while you are travelling on the road. Another advantage of these oats idlis is that you don't necessarily need any accompaniment, like chutneys or sambar, it in itself is a delicious treat.

 So without any further ado, let us take a look at the recipe:

Ingredients:

• 1 cup regular oats
• 1/2 cup semolina (rava, sooji)
• 1 cup carrots grated
• 1 cup yogurt
• 1/2 cup water
• 1/2 tsp baking soda
• 3 tsp oil
• 2 tbsp cashews (lightly crushed)
• 2 tbsp cilantro chopped
• 1 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 1 sprig of curry leaves (optional)
• salt to taste

Preparation:

• Heat a pan or a tava/griddle and roast oats for just a couple of minutes. Transfer to a blender and grind it to a powder.
• In the same pan add 3 tsp oil, add mustard seeds, cumin seeds, channa dal, urad dal, curry leaves, cashews and saute for a couple of minutes, then add grated carrots, saute for another minute.
• Add semolina and roast further for 3 minutes on med flame. 
• Now transfer this mixture into the bowl, add powdered oats, yogurt, salt, cilantro and mix everything. Add water and keep the consistency little thick, don't make it a running batter. Mix and keep aside for 10 minutes. Rava will soak in water and raise a little. Now add more water if needed.
• Lastly, add baking soda and sprinkle few drops of water over it. Mix the batter again.
• Grease the idli moulds with oil or oil spray and add 2-3 tbsp of batter into each mould. Steam it for 12 minutes on med-high flame. 
• Remove and wait for a couple of minutes for the idlis to cool down. Use a spoon and scoop it out into a plate.
• Serve hot with your favorite chutney. I have shown red peanut chutney in the picture.

You may also like Poha Idli (Instant), Dosa, Cilantro Chutney, Ginger Chutney, Sabudana Khichdi.

njoY!! happY cookinG!!

recipe adapted from another foodie Priya Reddy! 

Notes:* If you don't have an idli mould no worries, use a plain steel vessel, add batter and steam for 12 minutes. Cut the idlis in square or diamond shape and enjoy :) Roasting the ingredients is an important step to make fluffy oats idli. The sour the yogurt better the taste :)

Health Benefits:

Oats are high in fibre content, helps lower cholesterol. Enhances the immune response to infection. It is known to stabilize sugar levels. Studies show that it may reduce asthma risks in children.

Semolina(Rava, Sooji)- Since rava, sooji or semolina is made from durum wheat(hard variety, cream of wheat) and not the usual soft wheat which is used in bread making, it is digested slowly. Having a low glycemic index, semolina is ideal for those who wish to lose weight or those who have blood sugar problems. It improves kidney problem due to its potassium content.