Not even knowing a single word in kannada, I married a Tamilian from Karnataka. Well, it was purely fun when I visited my in-laws place for the first time without knowing the local language.
But, as they were Tamilian, they all speak Tamil and the main cuisine flavor is from Tamil Nadu, but Kannadigas festival, food habits sticked to them. Consequence, they celebrate Ugadi and Tamil New Year!
I learned many kannadigas dishes from my husband :) Yes, he cooks with the purpose of showing to me! He showed /cooked all the food he loves, after fetching on the net.
My first year of marriage, I learned “Golli bajji/Mangalore Bonda”, later, the Avalakki , raggi modde, etc…yes, the list is keep growing now :)
Few years back, when we were on road trip for 10 days (only temples) that was a real pleasure to taste pure Karnataka food for first time in my life. Yes, from Gokarna, Dharmastala, Kollur, Subrahmanya, Udupi , etc…each and every places remain unique in history. Stunned to see the charity in Dharmastala – the meal they serve freely every day, hospitality, etc…Wow, no word to describe it, one of the famous pilgrimage spot for Kannadigas!
Karnataka is rich in culture & history. When, I asked my hubby what would be the famous food around: that was so spontaneous for him “ Davangare Benne Dosa & Chickmangalur coffee….
About Chickmangalur, beauty of nature include from Mountains to rivers, famous for the coffee crop!
Davangare famous for the buttery toped dosa!
But Kodubale is a popular snack in Karnataka, which we love a lot for the crunchiness. I got the recipe from here, which doesn’t have Maida. Yes, we really love crunchy snack! I would say, need little patience to roll the dough and make the round shape by hands. But all ur hard work is just pay off at the end.
- Rice flour: 2 cups
- Roasted gram/Dhalia/pottukadalai: 1/2 cup (ground into powder)
- Dry Chilli powder: 3 to 4 tsp or more
- Cumin: 2 tsp
- Hing: 1/4 tsp
- Salt: 2 tsp more or less (for us it was 2 tsp+ 1/4 tsp)
- Grated coconut (fresh): 1/2 cup but as i wanted to store it i used Coconut cream/powder : 2 tbsp
- Oil: 3 tsp ( heated )
- Oil: to deep fry
1. Ground the dhalia into powder , if using coconut ground into thick paste using little water.
2. Mix all the dry ingredients from 1 to 6 , add the ground paste or dry coconut powder and heated oil (3 tsp)
3. Mix well before sprinkling some water. Make a soft dough.
4. Take a small ball out of the dough and roll like a smooth rod, to the desire thickness. Try to bring the end together and close tightly forming a round shape (like bangel) , wet the finger to seal the end.
5. Heat a pan to deep fry , in medium low heat drop slowly the formed shape dough and fry until u didn't hear any sizzling (approx 8 to 10 min), turning once in midlle.
6. Drain in paper towel, let it cool completely and store in air tight container.
My Kannada snack is reaching SWC-Karnataka hosted by Anisheetu , originated by Laksmi at Taste of Mysore.
Asafoetida /Hing is an unique spice and have a distinctive flavor. A pinch of the spice gives an unique aroma and very commonly used only in Indian cooking! Well known for the digestive aid- cure cold… I just love the pungent and unique Indian spice “Asafoetida”. My contribution to “Think spice” event celebrating any spice for the first anniversary edition by Sunita.
Update: Veggie platter one of karnataka fellow blogger corrected The town name: which is CHIKKAMAGALUR not chickmangalur .. which in Kannada literally means, Younger Daughter's Town it her own word .. Thank you to let me know!