Kootus of Karnataka

A typical Kannadiga oota is a beautiful blend of different flavours

NT Features

What do you think of when you are craving an authentic Kannadiga meal? Bisi bele bath, neer dosa or ragi mudde? Karnataka is a gracious host that offers a wide range of delicacies that appeal to every palate. Its cuisine can be characterised by its distinct textures and tastes. The core food habits differ when it comes to North and South Karnataka. While northern style dishes have jola (johar) and rice as their primary cereals, the southern part uses ragi (finger millet) and rice. However, either of these meals is wholesome, containing all the essential components of a healthy diet, may it be proteins, carbohydrates and vitamins. Popularly known for its wide range of dosas, sambar and lip-smacking Udupi fare, there is so much more brewing in the local pots here that will delight your tongue and tickle your taste buds.

Mysore Pak is a sweet dish made from chickpea flour and melted ghee. It is said to be a part of an unusual experiment, which was made to impress Krishnaraja Wodeyar, the Maharaja of Mysuru by the head chef after he forgot to make the dessert. It turns out that the Maharaja loved the dish so much that he ordered a second serving. Since it originated in Mysuru and was made from a mixture called paka in Kannada, the name evolved to be Mysore Pak. You might be surprised to know that these slices of heaven can be made in just half an hour. What’s stopping you from trying?

INGREDIENTS

• Gram flour

• Sugar

• Ghee

• Cooking soda

• Water

METHOD

• Roast gram flour with ghee until the raw smell goes away

• Prepare sugar syrup by boiling sugar with water till it reaches a one string consistency

• Once it is prepared, add the gram flour in it and stir well till it thickens

• Heat the remaining ghee and stir continuously to make sure there are no lumps

• When the ghee starts to rise up from the sides and begins to separate, add cooking soda

• Now, spread the batter into a greased plate and allow it to cool

• Before it hardens fully, slice it into desired shapes (usually rectangles)

BISI BELE BATH

Bisi is the Kannada word for hot, bele translates to lentils and bath is the word for a gooey dish cooked by immersing the ingredients in water. This gooey goodness added with a touch of ghee is amazingly comforting and is highly popular across restaurants and tiffin centres in Karnataka. Since this is a household recipe, each family tends to have a different style with varying ingredients. It’s glutenfree, can be made vegan, and is very easy to make. Why not try this dish that can be made instantly in a pot?