Archive for the ‘Authentic Madhwa Recipes’ Category

Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ

Jolada Rotti or ಜೋಳದ ರೊಟ್ಟಿ or ಭಕ್ರಿ is my all time favorite bread. I have been making them since I was in 7-8th grade. I loved cooking so much that I went to my neighbors house and learnt it. I made it regularly and my parents, brother and sister loved eating my Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ.

My father used to get it ground fresh so that it doesn’t loose its elasticity. Since Jowar has no gluten, it becomes hard to make these when the dough gets old.

I hadn’t tried Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ for a long long time since the flour we get here in the United States is quite stale. However, since the last few months I have been making them regularly since it is the most healthiest, and easiest if you ask me.

So, here are the two methods I use to make these Rotis. Please note, it is not easy making these, it takes some experience to get it out of the board and onto the tava.

Method 1:

  • Boil a cup of water for 4-5 minutes
  • In a large bowl, add 2 cups of Jowar Flour. Add salt and mix well.
  • Pour the hot water over the flour, and with a wooden spoon, keep mixing the flour until all the flour is incorporated.
  • Leave for a few minutes just so you can handle the flour and start kneading the dough.
  • Knead the dough for 2-3 minutes until it forms a soft dough.
  • I have a wooden board on which I actually beat the dough with my palms as shown below:
  • Next, slowly take it out of the board and put it on the hot Tava
  • Now, with a cloth or paper towel apply water on top of the rotti.
  • Once it is done on one side, flip it over, let it cook for a few minutes, and put it directly on the flame,
  • Flip it and make sure the other side is also cooked.
  • Serve hot with any vegetable you like.

Method 2:

  • Boil water with salt.
  • When the water is boiling, add the Jowar flour and turn off the heat.
  • With a wooden spoon mix well and make sure the flour is incorporated with water.
  • When it is cool to handle, knead it 3-4 minutes.
  • Than follow steps as shown above.

Heerekayi/Ridge Gourd Bonda/Fritters

The last few days was very hectic with travel to Baltimore for work, the Diwali festival, and performing pooje. I do like to prepare elaborate meals, but due to time constraint, and having just 24 hours in a day, had to settle for a few items on all the 3 days. On Lakshmi Pooje day, I prepared vegetable bath, Gasgase Payasa, Heerekayi Bonda and raita.


  • 1 cup gram flour or besan
  • 1 tsp red chilli powder
  • A pinch of asafoetida or hing
  • A pinch of baking soda (optional, I never use it)
  • A pinch of Turmeric or haldi powder
  • Salt to taste
  • Oil for deep frying
  • Ridge Gourd sliced into circles


  • Chop the Ridge Gourd into circles.
  • Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. If you are using baking soda, mix it as well.
  • Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.
  • Put oil in a wok and set over medium heat.
  • When the oil is medium hot, dip the Ridge Gourd in the batter and drop them in the oil, one by one.
  • Fry both sides until the fritters turn crisp and golden.
  • Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper.
  • Server hot.

Spicy and Crunchy ShankarPoli in Minutes

This is one of those fried items which can’t go wrong at any cost. It is so easy and simple. Always prepared during Krishna Janmasthami.


Edit Shankarpoli

The ingredients are also very few, and the procedure is even simpler. So, here is what you need and how you make crunchy and spicy ShankarPoli. Any idea why it is called ShankarPoli?


  • 2 cups All Purpose Flour or Maida
  • 3 tsp red hot chilli powder
  • 2 tsp Jeera
  • Pinch of Hing
  • Salt to taste
  • 3 tsp oil
  • Oil for frying


  1. In a bowl add all the dry ingredients; flour, chilli powder, jeera, salt, hing. Mix well.
  2. Heat 3 tsp oil in a pan.
  3. Add this hot oil to the dry ingredients in the bowl.
  4. Slowly, add water and make a firm dough.
  5. Roll this dough like chapathi, let it be as thin as possible. If it sticks while rolling, sprinkle dry flour.
  6. Cut these into diamond shapes, or any shape you like.
  7. Heat oil in a pan on medium. When it is hot, fry these cut diamond shaped Shakar Poli.
  8. Take out on a paper towel, and store in an air tight container.

It is quick, easy, spicy and crunchy. To top it all, it can be prepared in minutes and turns out great every time you prepare.

P.S: Make sure you fry on a medium heat, if not you will burn the ShankarPolis.



Hesaru Bele(Moong Dal) Thove

This is one of the most commonly made dals in any Indian household. It has too many variations as well. The Thove we do in most Madhwa houses, has no onion or garlic. It is quick and easy, and to top it all full of nutrition. You can eat this with either Rice or Chapathi. If eating with rice make it a little bit watery and if on the other hand, you are making this with Chapathi, make it a little bit on the thick side.

Moong Dal

Moong Dal


  • 2 cups hesaru bele or moong dal
  • 4 green chillies slit lengthwise
  • 2 sprig coriander leaves
  • 5-6 curry leaves finely chopped
  • 1 tomato chopped(optional)
  • For Seasoning – 2 tsp oil, mustard seeds, jeera, haldi, hing
  • Salt and Lemon to taste


  • Pressure cook the dal with enough water for 2 whistles.
  • In a pan, heat oil. Add all the ingredients listed for seasoning.
  • Next, add the tomatoes, and curry leaves and fry for a few minutes.
  • Make sure the pressure cooker is cooled, and remove the dal from there.
  • Add the seasoning to the dal. Add also salt to taste and boil for another 4-5 minutes. Add coriander leaves as well.
  • Just before serving add lemon juice and serve with either Chapathi or Rice.

Another look at the yummy hesaru bele thove served with Chapathi( 100% whole wheat). On the side is cabbage palya, and yogurt.

Healthy Thali

Healthy Thali

Badnekayi Mosaru Bajji or Roasted Eggplant Raita

I love any kind of raita. This raita is my favorite. My mom used to make this so often, and I used to just eat it all as she prepared this raita. Except for roasting the eggplant, it takes just a few minutes to prepare this dish.


  1. 6 round eggplants
  2. 2 cup yogurt or curd
  3. 1 tsp oil or ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of hing, 1 red chilli.


Wash and clean the eggplant dry. Apply oil on covering the entire eggplant. Roast it over direct flame f, turn it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off. Cool,remove the skin and mash the same.

In a bowl, beat the yogurt, add the mashed eggplant. Add salt to taste.

In a small pan, add oil. Next, add mustard seeds, cumin seeds, hing, and the red chilli.

Add this to the eggplant, yogurt mixture. Server with Pulav, or plain rice or chapathi.

Cabbage Palya in Minutes

There are many varieties of dishes you can make with cabbage. In the last few days, you saw me posting about Cabbage with cracked wheat Upma. Today it is Cabbage Palya with Jolada Roti. Other than the time it takes to chop cabbage finely, this palya takes literally a few minutes to make.


  1. 1 finely chopped cabbage
  2. 5-6 finely chopped green chillies
  3. 5-6 tsp coconut
  4. finely chopped coriander leaves
  5. 1/2 tsp haldi, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  6. 2 tsp oil
  7. pinch of hing
  8. salt to taste


In a microwave bowl, cook the cabbage. Next, in a pan, add the oil. When the oil is hot enough add the mustard seeds and jeera. When it starts spluttering all over your stove, add the haldi, hing and green chillies and curry leaves. Next, add the cabbage, salt, coconut. Fry for a few minutes until all of them get mixed well. My mom and even I add a 1/2 tsp of sugar as well. If you don’t like it, just skip the same.

Finally, add the finely chopped coriander leaves. I ran out of coriander leaves and curry leaves.

Serve with rice, chapathi or jolada roti.

Give it a try, let me know how it tasted.

Spinach Delight

Updated: This recipe was posted in 2007, my Daughter is in College and loves eating Spinach Palya and Huli. I prepared this day before when we were constantly losing power due to Hurricane Sandy. We ate it with chapathi and in the night with Rice. I always keep boxes of chopped spinach, mixed vegetables, peas  so it comes handy when we can’t go to the store. So, decided to post the recipe and found out that I had done already

My daughter found this recipe from my collection and promised me she will eat spinach if I prepare this. I looked at the pantry and the refrigerator and found all the ingredients. She ate spinach for the first time and promised to eat every time I made this dish. I explained to her about the benefits of all the vegetables used in this dish.
So, here comes a healthy recipe which is full of nutrients. The benefits of each of the vegetables is listed at the end of this recipe. Since this dish doesn’t having any onion or garlic, this is very good for traditional people as well.

If you want to serve this dish to kids in your house (you should since its full of nutrients), just before adding the seasoning, scoop out a bowl of the spinach dal and serve them. Also, slit the green chillies length wise so that you can see the chillies and remove them just before eating. :)


  • 1 box frozen spinach or 1 bunch fresh spinach
  • 3 tbsp frozen green peas
  • 3 medium sized potatoes
  • 1 cup moong dal or mung dal
  • salt to taste
  • 1/4 tsp turmeric powder
  • For seasoning
    • 1 tsp ghee or oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 green chilli


Wash the potato and pressure cook it. When done, cool, and remove the skin and cut into small peices.

Wash, drain and finely chop the spinach(if you are using fresh), if not defrost the frozen spinach, and keep aside.

Wash and cook moong dal with 1 tsp oil and turmeric powder till soft.

Add the spinach to the dal and cook on a slow fire. Wash and thaw the peas. Add the green peas and the potato to the cooked spinach and cook for another 3-4 minutes.

In a thick bottomed pan, heat the ghee or oil and splutter the mustard and cumin seeds. Add the green chilli. Stir fry for a few seconds and add to the cooked spinach. Stir to mix well and serve hot.

Spinach Delight

P.S: A low fat, nutritious vegetable dish, it is delicious eaten with chapattis or plain rice.

Health Benefits from Spinach:

  1. Spinach leaves contain considerable amount of calcium.
  2. It is rich in iron, potassium, and vitamin (A, B2, B9 and C).
  3. Spinach, especially raw, is a very good source of folic acid (vitamin B9)
  4. These are supposed to lower risks of heart disease, stroke and cancer.
  5. The high amount of vitamin A in spinach may protect against eye degeneration.
  6. The potassium helps prevent and regulate high blood pressure.

Health Benefits from Peas:

  1. Peas are rich in protein and carbohydrates but low in fats.
  2. They are a good source of fibers, vitamin A, C and B9.
  3. Whether fresh or frozen they are a good supplier of thiamin and iron.
  4. Those promote a good intestinal health and by binding with cholesterol they help excrete it.
  5. They also help the energy to keep steady by slowing the appearance of glucose in the blood.
  6. They are the richest vegetable in thiamin (vitamin B1).
  7. This vitamin is essential for our energy production, nerve function and carbohydrate metabolism.

Health Benefits from Potatoes:

  1. Rich in vitamin C, the B-complex vitamins, and have good doses of the minerals iron, calcium, manganese, magnesium and phosphorus.
  2. It is good for stomach ulcer, duodenum ulcer and stomach acidity.
  3. It can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.

Updated Chatni Pudi Avalakki – ಚಟ್ನಿ ಪುಡಿ ಅವಲಕ್ಕಿ

Who doesn’t know chatni pudi avalakki – ಚಟ್ನಿ  ಪುಡಿ  ಅವಲಕ್ಕಿ, right? It’s so simple and easy to make; it takes less than 5 minutes to prepare. I think this is the most simple and easy to make dish in our Indian cuisine.

When we were kids, my mom used to make this for evening snack. It tastes so yummy. This is a snack you can eat on days you are fasting also. Enjoy :)

Chatni Pudi Avalakki

Chatni Pudi Avalakki


  1. 2 cups thin poha
  2. 4 tsp chatni Pudi
  3. 5-6 tsp grated coconut
  4. 1-2 tsp oil or ghee
  5. salt to taste


In a large bowl, mix the Poha with the oil or Ghee , chatni pudi, grated coconut, salt. Garnish with finely chopped corainder leaves.

Serve immediately.

Another look at Chatni pudi Avalakki:

Chatni Pudi Avalakki

Chatni Pudi Avalakki

Instant Rubbida Huli(Sambar)

One of my signature dishes within my family & friends is Rubbida Huli. In Bangalore and here, all my relatives make 2 kinds of huli. One in which the masala is fried and ground or the huli with instant pudi. In my case, I do use the huli pudi, but with a different twist. So, here comes my recipe for the huli.

I use the same recipe for making huli with different kinds of vegetables, aqnd lentils.

Ingredients for the masala:

  1. 3-4 tsp huli pudi
  2. 1 tsp ground cinnamon powder
  3. 1/4 cup grated coconut
  4. 3 tsp tomato paste
  5. 1 tsp tamarind paste

Ingredients for the huli:

  1. 1 cup toor dal
  2. 2 chopped potatoes
  3. 2 chopped carrots
  4. 1/2 lb chopped beans


In your mixer, grind all the ingredients as listed in the masala. Pressure cook toor dal along with all the vegetables. In a big vessel, add 3 tsp oil. Add mustard seeds, hing, curry leaves, and haldi. Next, add the masala and fry for 2 -3 minutes. When the masala for the huli starts boiling, add the cooked toor dal and vegetables. Add salt to taste.

Serve with Rice or chapathi.

You can use beans, carrots and potatoes and follow the recipe for Kootu also which is posted here:

You can find Sambar Powder recipe here:

Updated: Neeru Majjige – Spicy Yogurt Lassi + Mint

We had lots and lots of Mint/Pudina during summer. I made all kinds of dishes using Mint/Pudina. We also constantly made Pudina/Mint Lassi almost every weekend during the summer.

The ingredients for Mint/Pudina Lassi are quite simple.

  • Yoghurt – 1 cup
  • Water – 1 cup
  • 15- 20 Mint leaves washed
  • 1/2 inch Ginger – optional
  • Salt to taste

Blend all the above ingredients and serve immediately.

Lassi is made by blending yogurt with water, salt, and spices until frothy. Here is a simple, spicy, yet very delicious Lassi. If you don’t want to blend than just mix all these ingredients well, you should still be able to get all the flavors. You can make this Lassi within minutes. This is a refreshing drink when chilled during summer.


  1. 1 cup yogurt or curd
  2. 2 cup water
  3. 3-4 curry leaves
  4. 1 green chilli ( optional)
  5. 1 inch ginger finely grated
  6. 3-4 leaves of cilantro
  7. Salt to taste


Put all the above ingredients in your blender and blend until frothy. Enjoy anytime of the day. I have 2 tall Lassi already ready, do you want some? :)

Neeru Majjige


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