Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Split black gram skinless (dhuli urad dal) 1/4 cup
Fenugreek seeds (methi dana) 1/2 teaspoon
Ginger 1 inch piece
Green chillies 6
Curry leaves 10-12
Fresh coriander leaves 1/2 medium bunch
Cumin seeds 1 teaspoon
Peppercorns 1 teaspoon
Rice flour 1 cup
Asafoetida 1/4 teaspoon
Salt to taste
Soda 1/4 teaspoon
Yogurt (sour) 1/4 cup
Refined oil to deep fry
Wash and soak dal and methi seeds in one cup of water for about an hour. Drain and grind to a smooth and spongy batter. Peel, wash and chop ginger.
Remove stems, wash and chop green chillies. Wash and chop curry leaves. Clean, wash and chop coriander leaves. Crush cumin seeds and peppercorn with a rolling pin to a coarse powder.
Mix all the above together with the rice flour, asafoetida and add salt to taste. Just before preparing add cooking soda and yogurt and mix well. Heat sufficient oil in a kadai, dip a tablespoon in water and take the batter with this spoon, smoothen the surface and drop into the hot oil to deep fry.
Turn them and fry till crisp and golden brown. Drain onto an absorbent paper and serve hot with chutney.
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