A classic Karnataka rice dish where tender, spiced brinjal is tossed with fluffy rice and an aromatic, freshly ground masala. This flavorful one-pot meal is tangy, savory, and perfect for a special lunch.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1.5 cup
486cal
11gprotein
76gcarbs
Ingredients
1.5 cup Sona Masuri Rice (Any short-grain rice can be used as a substitute.)
3 cup Water (For cooking rice via absorption method.)
250 g Brinjal (Small, tender purple brinjals work best.)
2 tbsp Chana Dal (For the Vangi Bath powder.)
1 tbsp Urad Dal (For the Vangi Bath powder.)
2 tbsp Coriander Seeds
5 pcs Dried Red Chillies (Use Byadgi or Kashmiri for color and moderate heat. Adjust to taste.)
A tangy and spicy yogurt dip from Karnataka featuring blistered green chilies in a creamy, seasoned yogurt. This simple raita is the perfect cooling side for spicy rice dishes like biryani or pulao.
Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
Aromatic brinjal rice with cool, gut-friendly mosaru bajji. A perfectly spiced, soul-satisfying lunch!
This udupi dish is perfect for lunch. With 736.63 calories and 25.979999999999997g of protein per serving, it's a muscle-gain option for your meal plan.
18gfat
2 pcs Marathi Moggu (Also known as kapok buds; essential for authentic flavor.)
2 tbsp Dry Coconut (Grated copra is preferred.)
3 tbsp Sesame Oil (Also known as gingelly oil.)
1 tsp Mustard Seeds
2 tbsp Peanuts (Raw peanuts. Cashews can be used instead.)
1 sprig Curry Leaves
0.25 tsp Hing
1 medium Onion (Finely chopped.)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or soak a small lemon-sized ball of tamarind in 1/4 cup hot water and extract the pulp.)
1 tsp Jaggery (Powdered or grated. Adjust to taste.)
1.5 tsp Salt (Adjust to taste.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Cook the Rice
Wash the rice thoroughly under running water. Cook it with 3 cups of water until each grain is separate and fluffy (al dente). You can use a pressure cooker (2 whistles on medium heat) or a pot.
Once cooked, gently spread the rice on a large plate or tray to cool down completely. This prevents the grains from breaking when mixing later.
2
Prepare Vangi Bath Powder
In a dry pan over low-medium heat, dry roast 2 tbsp chana dal and 1 tbsp urad dal until they turn light golden and aromatic (about 2-3 minutes).
Add coriander seeds, dried red chillies, cinnamon, cloves, and marathi moggu. Roast for another 2-3 minutes until fragrant.
Finally, add the dry coconut and roast for 30-60 seconds, being careful not to burn it.
Turn off the heat and let the mixture cool completely. Grind it into a fine powder in a spice grinder or blender. Set aside.
3
Cook the Brinjal Masala (Gojju)
Wash the brinjals and chop them into 1-inch cubes or lengthwise. Immediately place them in a bowl of salted water to prevent browning.
Heat sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add mustard seeds and let them splutter.
Add 1 tsp chana dal, 1 tsp urad dal, and peanuts. Sauté until the dals turn golden brown.
Add the curry leaves and hing, and sauté for a few seconds.
Add the finely chopped onion and cook until translucent, about 3-4 minutes.
Drain the brinjal pieces and add them to the pan. Sauté for 5-7 minutes until they are half-cooked and slightly tender.
Add turmeric powder, tamarind paste, jaggery, salt, and 1/4 cup of water. Mix well.
Cover the pan and cook on low heat for 8-10 minutes, or until the brinjal is fully cooked and the masala has thickened.
4
Assemble and Serve
Once the brinjal is cooked, add the cooled rice to the pan.
Sprinkle 3-4 tablespoons of the freshly prepared Vangi Bath powder over the rice. The remaining powder can be stored in an airtight container for future use.
Gently mix everything together, ensuring the masala and rice are well combined without breaking the rice grains.
Cook on low heat for 2-3 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve hot with a side of raita, papad, or potato chips.
113cal
8gprotein
15gcarbs
3gfat
Ingredients
2 cup curd (thick, preferably full-fat)
6 pcs green chillies (bajji chillies or any long, moderately spicy variety)
1 pcs onion (small, finely chopped)
2 tbsp coriander leaves (finely chopped)
0.75 tsp salt
0.5 tsp sugar (optional, to balance the tanginess)
2 tsp oil
0.5 tsp mustard seeds
0.5 tsp urad dal
6 pcs curry leaves
0.25 tsp hing
Instructions
1
In a medium bowl, whisk the curd until it's smooth and creamy. Add the finely chopped onion, coriander leaves, salt, and optional sugar. Mix everything well and set aside.
2
Wash the green chilies and pat them dry. Make a slit lengthwise on each chili, keeping the stem intact. Be careful not to cut them in half. Heat 1 teaspoon of oil in a small pan over medium heat. Carefully place the slit chilies in the pan and fry for 2-3 minutes, turning them occasionally, until they are blistered and have light brown spots. They should soften but not burn. Remove the chilies from the pan and set them aside to cool slightly.
3
In the same pan, add the remaining 1 teaspoon of oil. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and fry for about 30 seconds until it turns light golden. Add the curry leaves and hing. Sauté for another 10-15 seconds until the curry leaves are crisp.
4
Add the fried green chilies to the prepared yogurt base. Pour the hot tempering over the yogurt. Mix gently to combine all the ingredients. Let the Mosaru Bajji rest for at least 10-15 minutes to allow the flavors to meld together. Serve chilled or at room temperature with rice dishes.
In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
Whisk everything together until the spices are evenly distributed throughout the flour.
2
Form the Stiff Dough
Gradually add water, just one teaspoon at a time, to the flour mixture.
Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3
Pound the Dough
Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4
Rest the Dough
Rub a little more oil over the surface of the dough ball.
Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5
Shape into Logs and Pellets
After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
Roll each portion into a long, uniform log about 1-inch in diameter.
Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6
Roll the Papads
Lightly grease your rolling surface and rolling pin with sesame oil.
Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7
Dry the Papads
Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
They are ready when they are completely moisture-free, brittle, and snap easily.
8
Store and Cook
Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.
