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Delectable spread of Kannadigas

Rani Devalla
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Mouth-watering:Shruti Sheshadri, wife of district Collector V. Sheshadri, displaying Karnataka delicacies. —Photo: C.V. SUBRAHMANYAM
Mouth-watering:Shruti Sheshadri, wife of district Collector V. Sheshadri, displaying Karnataka delicacies. —Photo: C.V. SUBRAHMANYAM

Karnataka cuisine is known for its influence of neighbouring regions. Food in each part of that State has a distinct flavour. Rice is used extensively in South Karnataka and jowar and wheat are preferred to rice in North Karnataka. People of coastal Karnataka savour a lot of seafood.

The popular delicacies of the region include ‘bisibele bath’, ‘vangi bath’, ‘akki rotti’, ‘raagi rotti’, ‘saaru’, ‘majjige huli’ and ‘gojju’, among others.

“Our traditional sweets comprise ‘obattu’, ‘kadabu’, ‘chiroti’ and ‘payasa’,” said Shruti Sheshadri, wife of district Collector V. Sheshadri. “In every traditional household, food will be served on banana leaf. While serving food we have to follow a prescribed sequence as part of our tradition. In order to enhance taste, a little bit of jaggery is invariably included in ‘sambar’ and ‘saaru’,” she said. Kannadigas use ‘hitikida avarekalu’ (one of the varieties of beans chiefly grown in Karnataka) extensively in their dishes. “We use it liberally in ‘upma’, ‘akki rotti’, ‘sambar’, ‘gojju’, ‘saaru’ and snack preparations. Some times, I also mix grated beetroot to add colour,” added Ms. Shruti.

Recipe for akki rotti

Ingredients: Rice flour – two cups, grated carrot – one-fourth cup, finely chopped green chillies – 2, finely cut onion – one, jeera – 1 tsp (coarsely crushed), grated coconut – half a cup, finely cut coriander leaves – one-fourth cup, roasted white sesame seeds – half tsp, oil to cook, and salt to taste. Banana leaves to spread the dough.

Preparation: Take a container; mix all the ingredients using lukewarm water like chapati dough. Spread a banana leaf and grease it vegetable oil.

Apply a little oil on the palms too. Place a portion of dough on the leaf and make a small and thin roti by pressing it with greased hand. Make a small hole in the middle of the roti to absorb oil. Place banana leaf with the rotti facing the heated and oiled tawa. After few seconds, slowly remove the leaf. Cook the rotti on both the sides adding oil. The delectable ‘akki rotti’ can be served with coconut chutney or butter.

Coconut chutney can be made by grinding grated coconut, green chillies, a little bit of ginger, coriander leaves, salt and few drops of lemon.

Popular delicacies include ‘bisibele bath’, ‘vangi bath’, ‘akki rotti’, ‘raagi rotti’, ‘saaru’, ‘majjige huli’,

and ‘gojju’


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