Ganesha festival special Kadubu , recipe and famous Bengaluru kadubu destinations

Modaka or Kadubu is a traditional sweet dish that is popular in many parts of India, especially during the festival of Ganesha Chaturthi. It is a type of dumpling that is made with a dough of rice flour or wheat flour and stuffed with a mixture of coconut, jaggery, and spices. Modaka or Kadubu is considered to be the favourite food of Lord Ganesha, the elephant-headed god of wisdom and success, and is offered to him as a sign of devotion and gratitude.

Origin of Modaka or Kadubu

According to culinary historian Darra Goldstein, Modaka is an ancient sweet that dates back to around 200 BCE1. Early mention of Modakas are found in Ayurveda, Ramayana, Mahabharata where it is described as dumpling confectionery with sweet stuffing2. Sangam literature similarly mentions Modakas as rice dumpling filled with sweet stuffing and were also sold by street vendors in ancient city of Madurai34. The medieval Manasollasa culinary text mentions Modaka as prepared with rice flour, sweet stuffings with some aromatic spices such as cardamom and camphor were called Varsopalagolakas because they looked like hailstones.

In a Hindu context, the word ‘Modaka’ is explained as being derived from the words “Moda” and “Pramoda”, meaning joy, happiness, delight, being gifts that Ganesha bestows on his devotees6. The shape of Modaka is also said to represent a bag of money, symbolizing wealth and prosperity. In a Tantric context, its shape is seen to symbolize an upward pointing triangle, which in Tantric art represents Shiva, i.e. spiritual reality, in contrast to the downward pointing triangle, which represents Shakti, material reality.

Types of Modaka or Kadubu

There are numerous types of Modaka or Kadubu made in different regions of India. Some Modakas are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These Modakas that are made without a stuffing are quite easy and can be made quickly for breakfast. Here are some examples of different types of Modaka or Kadubu:

• Kotte Kadubu: This is a type of Modaka that is made in Karnataka, especially in Udupi and Mangalore regions. It is made by steaming the rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves (kewra) or banana leaves. The leaves impart a fragrant aroma to the Modakas.
• Kara Kadubu: This is another type of Modaka that is made in Karnataka. It is made by deep frying the wheat flour dough stuffed with coconut and jaggery mixture. It is crispy on the outside and soft on the inside.
• Sihi Kadubu: This is a type of Modaka that is made in Karnataka using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in semicircle shape and served with ghee.
• Mushti Kadubu: This is a type of Modaka that is made in Karnataka using rice semolina (idli rava) dough mixed with coconut, cumin seeds, green chillies and other spices. It is shaped into balls using fist (mushti) and steamed.
• Ukadiche Modak: This is a type of Modaka that is made in Maharashtra using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in conical shape and served with ghee.
• Fried Modak: This is a type of Modaka that is made in Maharashtra using wheat flour dough stuffed with coconut and jaggery mixture. It is deep fried in oil until golden brown12.
• Kangidan: This is a type of Modaka that is made in Japan by Buddhist monks. It is similar to Ukadiche Modak but has curds, honey and red bean paste as the filling. It is deep fried after being wrapped in kneaded dough made from parched flour and shaped like a bun.

Modaka or Kadubu for Ganesha Festival

Modaka or Kadubu is one of the most important offerings made to Lord Ganesha during Ganesha Chaturthi festival. This festival celebrates the birthday of Lord Ganesha and falls on the fourth day of the waxing moon in the month of Bhadrapada (August-September). On this day, devotees install clay idols of Lord Ganesha in their homes or public places and worship him with prayers, songs, and various delicacies. Modaka or Kadubu is considered to be his favourite food and is offered to him as a sign of love and devotion. It is believed that offering Modaka or Kadubu to Lord Ganesha brings happiness, success, and prosperity to the devotees. The puja usually concludes with an offering of 21 or 101 Modakas or Kadubus to Ganesha

 

How to prepare Kadubu

Here is a simple recipe to prepare Kadubu using rice flour and coconut-jaggery filling. You will need the following ingredients:

• 1 cup rice flour
• 1.5 cups water
• 1/4 tsp salt
• 1/2 tsp ghee
• 1 cup grated coconut
• 1/2 cup powdered jaggery
• 2 cardamoms (crushed)
• Oil for frying (optional)

The procedure is as follows:

• To make the filling, heat a pan and add the coconut, jaggery, and cardamom. Cook on medium-low flame, stirring occasionally, until the mixture becomes thick and sticky. Turn off the heat and let it cool slightly.
• To make the dough, boil the water in a wide pan with salt and ghee. When it starts boiling, add the rice flour gradually, stirring continuously to avoid lumps. Cook for a few minutes until the dough leaves the sides of the pan. Turn off the heat and cover the pan with a lid. Let it rest for 10 minutes.
• Grease your hands with some oil or ghee and knead the dough well until smooth and soft. Divide the dough into equal portions depending on the size of Kadubu you want to make.
• Take one portion of dough and flatten it on your palm or on a greased plastic sheet. Place a spoonful of filling in the center and bring the edges together to seal it. Shape it into a ball or an oblong shape as per your preference. Repeat with the remaining dough and filling.
• To steam the Kadubu, place them in a steamer basket or an idli stand and steam for 15 to 20 minutes or until cooked. To fry the Kadubu, heat oil in a deep frying pan and fry them on medium-high flame until golden and crisp. Drain on paper towels.

 

Some of the famous centres in Bengaluru where ganesha festival kadabu modaks can be savoured are:

• Sangam Sweets: This is a popular sweet shop in Bengaluru that offers modaks of five kinds, such as Mava Modak, Coconut Modak, Chocolate Modak, Kaju Modak and Motichur Modak. You can order them online or visit their outlets across the city
• The Modak: This is a restaurant in Bellandur that specializes in modaks of various flavours, such as Khoya Modak, Khoya Kesar Modak, Chocolate Modak and Coconut Modak. You can order them online or opt for takeaway or delivery
• Suryawanshi: This is a restaurant in Indiranagar and Whitefield that serves authentic Maharashtrian cuisine, including Ukadiche Modak, which is a steamed rice flour dumpling stuffed with coconut and jaggery. You can contact them on Whatsapp to place your order
• Smoor: This is a chocolate boutique that offers a box of modaks in exquisite flavours, such as milk chocolate almond, coconut caramel and lemon white chocolate. You can order them online or visit their outlets across the city
• Shivalli: This is one of the oldest breakfast stops on the Bangalore-Mysore highway that serves traditional Karnataka cuisine, including Kotte Kadubu, which is a steamed rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves or banana leaves. You can visit their outlet near Ramanagara
• Kamat Lokaruchi Veg Restaurant: This is another popular stop on the Bangalore-Mysore highway that serves rustic and rural food in a traditional setting, including Kotte Kadubu and Neer Dose with Joni Bella, which is liquid jaggery. You can visit their outlet near Janapada Loka
• Jai Bhuvaneshwari Miltry Hotel: This is a 45-year-old military hotel that serves naati-style meat dishes, as well as Kara Kadubu, which is a deep fried wheat flour dumpling stuffed with coconut and jaggery. You can visit their outlet near Majestic 

Do share your Kadabu experience with us

Thatte Idli recipe Bengaluru Style , Must visit places in Bengaluru for Thatte Idli

Thatte Idli is a type of idli, a steamed rice cake that is a popular breakfast dish in South India. Thatte idli means “plate idli” in Kannada, as it is shaped like a flat plate. Thatte idli is larger, softer, and fluffier than the regular idli, and has a distinct taste and texture. Thatte idli is usually served with coconut chutney, sambar, or sagu, a spicy vegetable curry.

The origin of thatte idli is not very clear, but it is believed that it was invented by the Udupi Brahmins, who are known for their vegetarian cuisine. The Udupi Brahmins migrated from the coastal region of Karnataka to various parts of the state and other states, and introduced their culinary skills and innovations. One of their innovations was thatte idli, which they made by using large plates or trays instead of the small moulds used for regular idlis. They also used a different proportion of rice and urad dal (black gram) to make the batter, which resulted in a softer and fluffier idli.

Popularity of Thatte Idli

Thatte idli is more popular in the southern and central parts of Karnataka, especially in the districts of Mandya, Mysore, Hassan, Tumkur, Chitradurga, and Bangalore. It is also popular in some parts of Tamil Nadu and Andhra Pradesh. Thatte idli is a common street food as well as a restaurant dish in these regions. It is preferred by many people as it is filling, nutritious, and easy to digest. It is also suitable for people of all ages and health conditions.

 

Preparing Thatte Idli Bengaluru Style

To prepare thatte idli Bengaluru style, you will need the following ingredients:

• Rice: 4 cups
• Urad dal: 1 cup
• Poha (flattened rice): 1/4 cup
• Fenugreek seeds: 1 teaspoon
• Salt: to taste
• Water: as required
• Oil: for greasing

You will also need the following equipment:

• A large mixing bowl
• A blender or a grinder
• A large steamer or a pressure cooker
• A plate or a tray

The step by step procedure to prepare thatte idli Bengaluru style is as follows:

• Wash and soak the rice, urad dal, poha, and fenugreek seeds separately in water for about 6 hours or overnight.
• Drain the water and grind the rice, urad dal, poha, and fenugreek seeds separately into a smooth paste. You can use a blender or a grinder for this purpose. Add water as required to adjust the consistency of the paste.
• Transfer the paste into a large mixing bowl and add salt to taste. Mix well and let it ferment for about 8 hours or overnight in a warm place.
• Grease a plate or a tray with some oil and pour a ladleful of batter on it. Spread it evenly to form a thin layer.
• Place the plate or tray in a steamer or a pressure cooker and steam it for about 15 minutes or until cooked. You can also use an idli stand to steam multiple plates or trays at once.
• Remove the plate or tray from the steamer or pressure cooker and let it cool slightly. Cut the thatte idli into desired pieces and serve hot with coconut chutney, sambar, or sagu.

Famous Places in Bengaluru to Savour Thatte Idli

There are many places in Bengaluru where you can savour thatte idli. Some of the famous places are:

• Brahmin’s Coffee Bar: This is one of the oldest and most popular eateries in Bengaluru that serves delicious thatte idlis along with filter coffee. It is located in Basavanagudi area and attracts many customers every day.
• SLV Refreshments: This is another famous eatery in Bengaluru that serves soft and fluffy thatte idlis with coconut chutney and sagu. It is located in Banashankari area and has branches in other areas as well.
• Veena Stores: This is a small but famous outlet in Bengaluru that serves mouth-watering thatte idlis with coconut chutney and sambar. It is located in Malleswaram area and has been serving customers since 1977.
• Shri Sagar (CTR): This is one of the best places in Bengaluru to enjoy thatte idlis with butter and chutney. It is located in Malleswaram area and has been serving customers since 1950.
• Bidadi Thatte Idli: This is not a place but a brand name that is famous for its thatte idlis. It is made by a group of women from Bidadi, a town near Bengaluru, and sold in various outlets across the city. It is known for its softness and freshness.
• Renukamba Thatte Idli: This is another place that is famous for its thatte idlis. It is located in Jayanagar area and has been serving customers since 1986. It offers different varieties of thatte idlis such as masala, rava, and ragi.
• Sri Guru Kottureshwara Davangere Benne Dosa: This is a place that is famous for its Davangere benne dosa, a type of butter dosa. However, it also serves tasty thatte idlis with spicy chutney and butter. It is located in Basaveshwaranagar area and has been serving customers since 2006.
• Sri Raghavendra Stores: This is a place that serves traditional Udupi cuisine, including thatte idlis. It is located in Rajajinagar area and has been serving customers since 1989. It also serves other dishes such as neer dosa, paddu, and upma.
• Sri Lakshmi Venkateshwara Coffee Bar: This is a place that serves hot and fresh thatte idlis with coconut chutney and sambar. It is located in Vijayanagar area and has been serving customers since 1992. It also serves other dishes such as vada, bonda, and bajji.
• Sri Annapoorneshwari Tiffins: This is a place that serves crispy and tasty thatte idlis with sagu and chutney. It is located in Yeshwanthpur area and has been serving customers since 1998. It also serves other dishes such as dosa, idiyappam, and pongal.

 Enjoy your Thatte Idli today . Do share your experience with us.

How to prepare Khara spicy and Sweet Pongal Bengaluru Style recipe

Pongal is a traditional harvest festival celebrated by Tamils in India, Sri Lanka and other parts of the world. It is usually observed in mid-January, when the sun enters the sign of Capricorn, marking the end of winter solstice and the start of the sun's northward journey. The festival is named after the dish pongal, which means "to boil over" and symbolizes abundance and prosperity. Pongal is made with rice and moong dal cooked in milk and sweetened with jaggery or sugar. It is offered to the sun god, Surya, and other deities as a thanksgiving for the bountiful harvest.

There are two main types of pongal: sweet pongal (sakkarai pongal) and savory pongal (ven pongal or khara pongal). Sweet pongal is flavored with cardamom, ghee, cashews, raisins and coconut. Savory pongal is tempered with ghee, cumin, pepper, ginger, curry leaves and asafoetida. Both versions are served with coconut chutney, sambar or gotsu.

Pongal is also known as huggi in Karnataka, where it is prepared with slightly different ingredients and methods. Karnataka style khara pongal is spicier than the Tamil version and uses mustard seeds, green chilies and grated coconut. Karnataka style sweet pongal uses more ghee and coconut than the Tamil version and does not use cardamom.

Here are some recipes for making pongal in Bengaluru style:

Khara Pongal

- Ingredients:
  - 1/2 cup raw rice
  - 1/2 cup moong dal
  - 2 tbsp ghee
  - 1/2 tsp mustard seeds (optional)
  - 1/2 tsp cumin seeds
  - 1/4 tsp turmeric powder
  - A pinch of asafoetida
  - 1/2 tsp crushed pepper
  - 8-10 cashews
  - 1-2 green chilies, chopped
  - 1 tsp ginger, finely chopped
  - 8-10 curry leaves
  - 1/4 cup grated coconut
  - Salt to taste
- Method:
  - Dry roast the moong dal in a pressure cooker until aromatic. Do not brown it.
  - Add the rice to the roasted dal and wash them well.
  - Add 4-5 cups of water and salt and pressure cook for 5 whistles on medium flame.
  - Once the pressure releases, open the cooker and mash the rice and dal slightly.
  - In a small pan, heat ghee and add mustard seeds (if using), cumin seeds, turmeric powder, asafoetida, pepper, cashews, green chilies, ginger and curry leaves. Fry until the cashews turn golden.
  - Pour this tempering over the cooked rice and dal mixture and mix well.
  - Add grated coconut and mix again.
  - Serve hot with coconut chutney or sambar.

Sweet Pongal

- Ingredients:
  - 1/4 cup raw rice
  - 1/4 cup moong dal
  - 4 tbsp ghee
  - 1/2 cup jaggery, grated or powdered
  - 1/4 cup water
  - 1/4 cup grated coconut
  - A pinch of salt
  - A pinch of cardamom powder (optional)
  - 8-10 cashews
  - 8-10 raisins
- Method:
   - Dry roast the moong dal in a pressure cooker until aromatic. Do not brown it.
   - Add the rice to the roasted dal and wash them well.
   - Add enough water to cover them and pressure cook for 5 whistles on medium flame.
   - Once the pressure releases, open the cooker and mash the rice and dal slightly.
   - In a small pan, heat jaggery and water until it dissolves completely. Strain it to remove any impurities.
   - Add this jaggery syrup to the cooked rice and dal mixture and mix well.
   - Add grated coconut, salt and cardamom powder (if using) and mix again.
   - In another small pan, heat ghee and fry cashews until golden. Add raisins and let them puff up.
   - Pour this over the sweet pongal and mix well.
   - Serve hot or cold.

How to prepare Bengaluru bakery style crispy Onion pakoda

Onion pakoda is a crispy and spicy snack made with sliced onions, gram flour, rice flour and spices. It is a popular street food in Bengaluru and other parts of India. Onion pakoda is also known as onion fritters, onion bhaji or eerulli bajji in Kannada. It is usually served hot with mint chutney or tomato ketchup.

Onion pakoda is believed to have originated in the Indian subcontinent as a simple and quick snack to use up the excess onions. It is also a common accompaniment to tea or coffee in the evenings. Onion pakoda is widely sold by street vendors and bakeries in Bengaluru, especially during the rainy season. It is also a common snack served in parties and gatherings.

 

Ingredients

To prepare onion pakoda, you will need the following ingredients:

• Onions - 4 medium
• Gram flour (besan) - 1 cup
• Rice flour - ¼ cup
• Red chili powder - 1 teaspoon
• Turmeric powder - ¼ teaspoon
• Asafoetida (hing) - a pinch
• Salt - to taste
• Curry leaves - a few
• Coriander leaves - 2 tablespoons (chopped)
• Green chilies - 2 (chopped)
• Oil - for deep frying

 

Procedure

 1. Peel and slice the onions thinly and take them in a large bowl.
2. Add salt, red chili powder, turmeric powder, asafoetida, curry leaves, coriander leaves and green chilies to the onions and mix well. Keep aside for 10 minutes.
3. Add gram flour and rice flour to the onion mixture and mix well. Sprinkle some water if needed to make a sticky batter. Do not add too much water as the onions will release moisture.
4. Heat oil in a deep frying pan over medium-high flame. Drop small portions of the batter into the hot oil and fry them until golden and crisp on both sides. Drain them on paper towels to remove excess oil.
5. Serve hot onion pakoda with mint chutney or tomato ketchup.

How to prepare Bengaluru special Chitranna Lemon rice

Chitranna is a traditional rice dish from Karnataka that is popular for its tangy and spicy flavor. It is often served as a temple food or a prasad on festive occasions. Chitranna literally translates as colored rice owing to its yellow color from turmeric and lemon juice. It is easy to make and widely available at reasonable prices in Bengaluru and other parts of Karnataka.

Chitranna is believed to have originated in the ancient times when rice was the staple food of the people in South India. Rice was cooked with various spices and herbs to enhance its taste and nutritional value. Lemon was added to preserve the rice and prevent it from spoiling in the hot climate. Chitranna was also a convenient dish to pack and carry for long journeys or picnics.

 

How to Prepare Chitranna 

Ingredients

• Cooked rice - 2 cups
• Oil - 2 tablespoons
• Peanuts - 2 tablespoons
• Cashew nuts - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Urad dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Dried red chili - 1 chili
• Ginger finely chopped - 1 inch of ginger
• Green chili finely chopped - 2 chilies
• Asafoetida - a pinch
• Curry leaves - 10 leaves
• Turmeric - ¼ teaspoon
• Salt - ½ teaspoon
• Coriander finely chopped - 2 tablespoons
• Lemon juice - 2 tablespoons

 

Preparation procedure

1. In a large pan, heat 1 tablespoon of oil, and roast the peanuts and cashew nuts until they turn golden brown and crunchy. Place them aside.
2. In the same pan, heat the rest of the oil and temper the mustard seeds, urad dal, chana dal, dried red chili and curry leaves.
3. Then add ginger, green chili and asafoetida.
4. Add in turmeric and sauté lightly.
5. Once the tempering is completed, add the cooked rice. Make sure the rice is at room temperature. (leftover rice from the previous night works well)
6. Toss the whole mixture a few times. Then add the chopped coriander, lemon juice, and the roasted peanuts and cashews.
7. Serve hot with papad or coconut chutney.