18 September, 2007

Jolada Rotti Oota

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Dharwad Thali: (R-L) Jolada Rotti, Badane Ennegayi, Moong Sprouts Usli, Chilli-Garlic Chutney, Kosambari, Pachdi and bowl of homemade Yogurt

Title: Love at first bite!!!
Time: Sometime in early 2000
Location: Dharwad

A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made her crave more for Mom’s cooking. Just when she was on a verge of packing her bag and leaving her hostel for good, she heard a loud bang on door… Dud, dud…

Quickly wiping her tears away she opened the door and saw a girl who had ragged her just few days back. Yes, it was her senior, every fresher's nightmare, the one who made her measure the room with match stick, the same aweful senior who made her write a love letter to hostel watchman.

‘Oh God!!! What now??? Is she going to ask me to propose to watchman now???’
To her surprise, her senior smiled at her instead of staring with that big frown and the girl was confused if it was a good thing or bad. Senior asked her to get ready in few minutes and come with two other roommates to Senior’s room. All three fresher students were sure of the fact that it’s gonna be one of those ragging sessions and were emotinally prepared for it. But to their utter surprise six other seniors took them to one small restaurants tucked near National highway. The same seniors who had ragged them were paying for their dinner. Yes, for the first time Freshers realized that seniors can be Humans too… That was the first time when the girl felt she belonged to hostel, college and that was the first time when she felt she belonged to Dharwad, a home away from home for 4 years of her life…

You don’t get any price for guessing who that girl was ;) That was the first day I experienced the true taste of Dharwad cuisine and it was a love at first bite for me. The memory of that day is fresh and vivid till date. The restaurant was an open space and had around ten different small huts. Big cart wheels and trees separated one hut from another and gave it a sense of privacy. A large stone table was surrounded by bamboo stools and lanterns were lit to give it a rural home look. The waiters dressed in ethnic Dharwad attire wearing Dhoti and Peta, came with a fresh banana leaves and placed in front of us. First a pinch of salt on left hand side corner of leaf and then placed a red raw onion with green chilli and sliver of lime. Then followed fiery Chilli-Garlic Chutney with mild Peanut Chutney Powder. Then the leaf was adorned with roasted spicy Papad accompanied with Spiced Buttermilk. Just when our leaves started looking like artist’s color palette the attentive waiters placed Pachdi/Raita (a yogurt based raw vegetable salad), Kosambari (another lentil-vegetable salad), Moong sprouts Usli (simple stir fried sprouts), Soppina playa (a lentil dish paired with Greens like palak, dill or methi) and a small clay pot containing thick and sweet Yogurt. Then came the highlight of meal, fluffy, thin, feather light Jolada Rotti (Jowar roti) with a dollop of freshly churned homemade butter and finger-lickingly delicious Badane Yennegai, a curry made of stuffed baby eggplants. Greedily I dipped a rotti in yennegayi and put it into my mouth and taste of brinjal with coconut with different spices made me forget about everything. It was love at first bite, fiery, warm, sensuous, sinful, rustic and unforgettable… I lost the count of number of Rotties I ate but the memory still lingers, still fresh and aromatic :)

Here is my humble Dharwad Thali which I sincerely tried to recreate for this month’s RCI-Karnataka. Thanks to Ashakka and Lakshmi for giving me opportunity to indulge in my secret love affair with Dharwad cuisine after long time.

Jolada Rotti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roties, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roties and to get puffed roties. Its got the rustic look and unforgettable flavor…

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Jolada Rotti

Jolada Rotti (Jowar Flat Bread)
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

2 cups Bajri/Jowar Flour
½ tsp Red Chilli Powder
Warm Water to knead
Salt to taste
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Jolada Rotti


Prepare dough by adding red chilli powder, salt to taste and by adding warm water gradually.
Let the dough rest for 15-20 minutes and again knead the dough well.
Divide dough into equal lemon sized balls.
Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from centre.
Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

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Jolada Rotti

As Jowar is glutton-free flour, practice and patience is needed to make unbroken, thin rotties. When making this for the first time, don’t press the roti into large circles as it will easily break while transferring into tawa. So make small palm sized rotties which are easy to transfer without breaking them.
Another simple technique which can be used while making jowar rotti is to press the ball keeping it in between parchment or greased plastic sheet and press it using flat surfaced vessel or plate. This way you can not only make thin rotties but also it can be easily transferred onto tawa.
Click here to check another variation of Jolada rotti from Spice Corner Archives where I have used Beetroots to give it extra flavour.

Badane Ennegayi is a popular dish in Karnataka and is a great accompaniment with Akki Rotti or Jolada Rotti. Desiccated coconut is ground with aromatic spices and stuffed in between baby brinjals and the tender eggplant when cooked defines new meaning to taste.

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Badane Ennegayi

Badane Ennegayi (Stuffed Brinjal/Eggplants)
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

7-8 small Eggplants
1 tsp Jeera/Cumin Seeds
Few strings of Curry Leaves
2-3 tbsp Oil
¼ tsp Hing/Asafoetida

Masala for Stuffing:
1 large Onion, chopped very finely
1-2 tbsp Coriander Leaves, chopped finely
Grind to Paste:
½ cup Desiccated Coconut
2-3 tbsp Roasted Peanuts
1 tsp Coriander Seeds
½ tsp Cumin/Jeera Seeds
1 large marble sized Tamarind, soaked in warm water and juice extracted
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tbsp Sambar Powder
1 tsp Kitchen King Masala (optional)
Salt to taste
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Badane Ennegayi

Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.
Mix this ground paste with finely chopped onion and coriander leaves and keep aside.
Make plus marked slits on baby eggplants keeping their stems.
Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.
Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.
When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.
Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.
Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.
Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Usli, usually made using different sprouts available is high source of protein and can also be served as an evening snack. Tender moong sprouts and cooked with crunchy onion and tangy tomato and flavoured by freshly ground spices.

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Moong Sprouts Usli

Moong Sprouts Usli (Moong Sprouts Stir-fry)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-4

3 cups Moong Sprouts
1 small Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, slit
½ tsp Ginger, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Jeera Powder
½ tsp Red Chilli Powder
2 tbsp Lemon Juice
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste
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Moong Sprouts Usli

Heat oil in a heavy bottomed pan and to this add urad dal, mustard seeds, jeera, hing and curry leaves.
When mustard seeds starts to pop and sputter, add finely chopped onion, ginger and slit green chillies.
Sauté it till onion turns translucent and add chopped tomato.
Sauté it for around 1 minute and then add turmeric powder, coriander powder, jeera powder, red chilli powder and stir in.
Now add moong sprouts, ¼ cup water and salt to taste. Cover and cook for 10 minutes till the sprouts are cooked but retain their shape.
Remove from heat and mix lemon juice and chopped coriander laves and serve hot with rice or roties.

Kosambari is popular south Indian dish usally prepared as Neivedyam during festivals(with no onion). It’s a light and healthy salad.

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Prep Time: 10 mins (Excluding soaking time)
Cooking Time: -
Serves: 3-4

¼ cup Split Moong Dal
1 small Carrot, peeled and grated
½ Red Onion, finely chopped
1 Tomato, finely chopped
¼ Cucumber, finely chopped
1 tbsp Lemon Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste
Soak split moong dal in water for about 1-2 hours and drain.
Mix all the ingredients and serve garnished with chopped coriander leaves.

Every south Indian meals end with a serving of Curd/Yogurt. Raita is made using yogurt, different vegetables, usually raw vegetables, and is seasoned with tempering of mustard and curry leaves.

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Sprouted Moong Pachdi/Raita

Sprouted Moong Pachdi/Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

½ cup Moong Sprouts
½ Red Onion, finely chopped
1 small Tomato, finely chopped
2 cups Yogurt
1 tbsp Coriander Leaves, finely chopped
Salt to taste
Beat the yogurt removing all lumps and add all the ingredients and mix well.
Chill before serving with Roti and rice.

Chilli-garlic chutney is a speciality of Dharwad meals which uses the chiili called Byadgi Chilli. It gives a fiery red colour to any dish when used. Check here for more details on Byadgi chillies.

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Chilli-Garlic Chutney

Chilli-Garlic Chutney
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4
4-5 Dry Red Chillies, preferably Byadgi
2-3 large Garlic flakes
1 tsp Rock Salt
1 tsp Oil
Soak dry red chillies in warm water for 10 minutes and drain.
Using mortar and pestle crush all the ingredients into smooth paste and serve with Jolada Rotti and curd rice.

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Jolada Rotti Oota

A good blog buddy of mine Meena of Memories from Mom's Kitchen is running the Portland Marathon this year to raise funds for AID (Association of India’s Development) which is a non-profit organisation in India.

As Meena says,

"AID has been working to eliminate grass root problems in India for many years now. We have seen that the effort brings about remarkable changes in people’s life and gives them hope for a better future. To continue the good work, we need support from every one of you. It would mean a lot to me if you can please visit my Marathon Fundraising Page and show your support. Every small contribution from your side is going to bring about a major change to someone's life. I hope to get all the support I need to raise this money from my fellow bloggers, friends and family. The actual marathon date is on Oct. 7th. You can also find weekly updates about my run on the fundraising page.

Please do visit her Marathon Fundraising Page and show your support for this noble cause. Spread the word around by posting about “Run for India… Every mile for a smile” in your blog… Run Meena, we are all with you…


  1. Hi Sia,
    What a feast.. Beautiful presentation and so many delicious sides to go with it.
    Superb! entry.

  2. OH my god sups! Beautiful post! The story is so cute! reminds me of my engineering days! And i just love the thali! I lived in Hubli for 2 years (studied at PC jabin) and i ate jolada rotti with usli, yengai and kirk sali palya (the greens palya) all the time! I miss those times! And even last time i went to india (jan) i ate jolada rotti oota at kamat lokaruchi on bangalore-mysore highway! U make it seem so simple. I am going to have to recreate this at my place! Wish u lived closer!
    Hugs girl, thanks for jogging those memories!

  3. Lovely oota, Sia. Jowar and bajra rotis are my favorite too, they have such an earthy taste. I am going to try this whole platter of yours! I too love the kind of food they have in Northern Karnataka. plain jowar rotti taste good by itself, and with yennegai, its beyond desciprion!

    and such a cute write-up, sweetie!

  4. Oh and the Northern Karntaka cuisine shares similarties to Marathu food.....jolada roti becomes bhakri, usli becomes usal and chilli-garlic chutney, the thecha! Its always comforting to notice these similarities.....the true spirit of our nation!

    and once more, i LOVE that story.

  5. i gotta gotta gotta know this. what did you write in the love letter to the watchman? did you make a photocopy? do you still have it?

  6. First few days at college as a fresher are really miseable, but then the misery is worth it, after you get a treat something as delicious as that.....wonderful thali...must have taken lots of time and energy

  7. Beeeyoootifulll!!
    need i say more ?

  8. Oh my! I want to pull that thali and polish everything off! It is truly a treat for the eyes (and for the tongue I am sure)! I tried making jolad rotti once and it was an unprecendented flop show. Never have I had the courage to try it again but I am tempted, very tempted now! Fabulous entry Sia!

  9. wow..I am full after reading all the recipes.
    I mix equal amounts of wheat flour and jowar to make the dough kneadable/rollable, tastes like chapathi though!

    I have to say, either you have a solid memory or you have been to that restaurant more than a hundreds of times in those 4yrs. How could you remember that elaborate meal menu?

  10. First to comment... What a delicious meal u have created for RCI Karnataka... I liked the story of ur intro to Dharwad Cuisine of karnataka... i was just waiting to read up some description about Thali as a whole and good to see it here..Thanks

  11. sia..love the way you write..you should think of writing short stories..i will buy it for sure..also that thali is so cute....all that food is yummy...jowar roti is hard to make, urs came out great :)

  12. WoW Sia!
    Wish I had an award to give you for this temptingly delicious jolada rotti spread!

    You have outdone yourself!

    *bows* to the Queen of Jolada Rotti Oota!

    May I get some prasad!

  13. Wow Wow that is one fantastic plate Sia, I am drooling at the Eggplant Curry and everything else, don't know what to pick.

  14. Wow Sia! the plate looks yum.... :) Thats such a nice senior wow who treated you a junior ha ha sakath exp. i am drolling at the thali :)

  15. Wow ! beautiful thali of food ...looks so delicious.. will you share some of that food with me ?

  16. Hi,
    I have visited your site for the first time. And the pictures & recipe for this Thali has taken my breath away. I just hope I can find jowar atta in US to re-create this on the coming weekend.

  17. Sia, you have your way with words.Such a beautiful spread.I have never tried bajra roti's making me want to try some. beautiful pics.

  18. give me jolada rotti any day and i'll gobble it up. on one of my assignments as a student i had to visit a lot of villages in north karnataka - not a single went without a bite of soft fluffy jolada rottis.

    the yum blog

  19. Oh boy, u recreated a wonderful thali Sia and I must say, the pics are lovely..:).. thanks for sharing such awesome recipes with us..:D

  20. Sups, I was in splits reading about the ragging episode!! I can understand how miserable that would ahve made you :) Your pictures are great as usual. Our maid in Mumbai had made jolada rottis for us, but we didn't even manage to put circles on the tava,let alone puffing them ;) I'm bookmarking this page!

    Btw, I thinnk you should write a novel, you are a very good story teller! I'm off tomorrow to you-know-where :) Praying the weather is fine while we are there! :) Take care!

  21. Oh My, what a delicious looking Thali!!! Its really a feast!!
    I love the Rotis!!

  22. you should write a novel cum cookbook :-)

    Your post reminded me of my trips to Kamat Yatri Niwas!!!

  23. Was the watchman smart ;).

    BTW, you are killing me with this delicious spread, Sia!

  24. now thats very mean of you to share the story and not the content of that love letter!...:D...lovely looking thali sia, just so beautiful...very nice of you share this with us..

  25. nice write up and a even nicer spread. awesome choice of dishes and pics to match :) asha must be so thrilled!

  26. @madhu,
    thank u madhu... glad u liked it:)

    u lived in hubli? wow!!! i know many small lingayat hotels in hubli which makes excellent jolada rotti oota. i can say it was the next best thing to homemade food or very close to homemade food:) i am waiting for my visit to india so that i can gobble up as many different foods as i can;)
    do let me know if u try any of these dishes:)

    did u say u gonna try full platter? its music to my ears musie dear;) i have been craving for jolada rotti oota since long time and i couldnt wait any longer...
    hubli-dharwad is very close to kolhapura and maharashtra border. no wonder both the states have many similarities when it comes to culture and food. as mangalorean food shares some similarities with kelara cuisine, north karnataka food shares it with marathi cuisine:) thats the beauty of our country...

  27. @bee,
    just when i though i was successful in luring u with dharwad spread u dissapoint me by asking abt that love letter ;) well, i dont have any photocopy or original letter but i remember that handsome mucchhad watchman of our hostel;) LOL...

    oh yes!! i was lucky to have kind seniors who welcomed us by treating:) thanks my dear:) it didn't take too much of time as i could finish cooking with in 2 hours...

    aww... thank u darling:)

  28. You make me sooooooooo hungry first thing in the morning. Even before I saw the pic, I was drooling over your words describing the Thali
    Beautiful post and presentation

  29. Lovely writing there Supriya... you are so adorable. The Thali looks divine and the jowar roti is perfect. The brinjal ennegayi is very tempting too...

  30. BEAU-TI-FUL!!! Thank you for taking time for cooking allthese and fro me.I appreciate it!
    Looks fabulous.I will take URL and A photo of Thali, will save you some time.
    Arun Shanbhag sent me a Dharwad Thali on Bale ele, looks like that.Really a great entry,thanks again Sia,hugs to you!:))

  31. What a beautiful thali, Sia! Your passions shines through in your preparations, your writing & your beautiful pics.I don't know what else to say!
    bullet-proof chapatis-lol:-)

  32. :) I am looking for someone who will come up with different stories of ragging...why is it the same everywhere..? no new tricks..? :D I liked that Dharwad hotel u mentioned in the post...wish I could go somewhere...and so many recipes in one post, everything is new for me :)


  33. that is a fantastic thali, sweetie! my mouth just can't stop watering, am coming over for lunch :) loved the shape of that thali as well. will be sure to try ur recipes sooooooon!!
    i remember the hungry souls during hostel days, but it sure was fun all the way he!he!

  34. Hi Sia,
    This is my first comment on your blog although I visit it often. Thanks for the wonderful thali. I have always wondered where all the North Karnataka women are in the food blog world. Atleast we have somebody who lived there and can cook close to the authentic one. Do you have any other recipes from there, esp using huchchellu/gurellu? I have eaten so many of their dishes in restaurants but just cant recreate the same taste at home yet.

  35. @roopa,
    girl, i too have experience many flop shows when it comes to making thin jowar rotti but i never gave up;) have u tried pressing the roti in between plastic sheet? it comes as close to the ones pressed with hands. try that method if you are trying it for the first time and also make the rotti small(palm sized) so that it dont break while transfering to tawa. do let me know if you give it a try:)

    LOL... i am glad to know i could fill ur tummy with pics;)
    i have not tried mixing any other flour with jowar as i like the rustic and earthen taste of jowar rotti. resting it for 15 minutes in water helps in making it kneadable. try it that way and u can reduce the amout of chapati flour.
    well, u r right. for every 15 days i used to have jolada rotti ooota in different small hotels in hubli-dharwad;) and u just need one chance to taste and remember that awesome meal:)

    glad u liked it girl:) when ashakka announced RCI this month jolada rotti oota was on top of my list:)

  36. @rajitha,
    thats very sweet of you girl:) i am glad to know that you go through my lenghty posts and read every bit of my musings:)
    u r right abt how difficult it is it master the art of making jowar rotti. i am just a beginner and stick to plam sized rotties so that i dont break them:)

    oh boy!!! LOL... me and jolada rotti oota queen? u must be kidding after showing off that lovely jolada rotti oota from Kamat Yatri nivas. you know what? when browisng for jolada rotti oota i stumbled upon ur blog and fell in love:) i must say coz of JRO i came across one of the best blogs:) so i guess i should say my thanks to JRO;)
    drop in anytime with M and me n K will cook JRO for u:)

    LOL... i was kind of confused after cooking all the dishes as which one to taste first;) take ur own time and eat at leisure:D

  37. Sia,

    Wow. The Roti looks great. I love the idea of moong in pachadi. Great going!

  38. @roopa,
    LOL...just imagine our shock when we came to know those girls r gonna treat us;)

    do u need to ask that Q? come over anytime girl:)

    a warm welcome to spice corner:) i am sure you will find jowar flour in any of the indian stores. if you are making it for the first time just go through the tips i have given in my post:) good luck dear and let me know how it turns out:)

  39. I've been looking for some moong sprouts curry recipes. This one is perfect.


  40. @sreelu,
    thanks girl:) not many people make jowar roties sree. give it a try someday and i hope u like it:)

    u lucky girl:) u got a golden chance to taste authentic rotti in villages. what more one can ask for:)

    a warm welcome to my corner dear and thank u for ur compliments:) u have a lovely name, r u by any chance from karnataka? coz its a very popular name in there:)

  41. @jyo,
    he he... i know how difficult it is to make jolada rotti. i failed miserables first time i tried it and since then i have been practicing to make it good if not perfect. i guess i have long way to go till i master the skill of making puffed, thin and feathery rotties:)
    oh wow!!! so u r leaving today then? hope u have a wonderful time and come back with lots of stories and pictures to share with us all:) dont forget to pack few more layers of clothings;)

    thank u my dear:)

    LOL... that can never happen darling:) but thank u for such a lovely compliment:)

  42. Wharewah!!What an amazing spread!!You must have taken a real lootsa time for this post!well written!!Hats off to you Sia!
    Thankyou once again for my queries abt Kannadiga food.Esp abt the aloo bondas, you had been my inspiration dear!!.:)

  43. @suganya,
    oh yes!! he was smart guy with white big moustache;)

    LOL... that was the first and last love letter i have ever written i guess;)
    i am glad u liked the spread dear

    thanks dear:) LOL, i do hope ashakka is satisfied with my entry;)

  44. hey very nice Supriya.. just few days i had jolada rotti oota in Kamath yaatri nivas.. really nice oota.. i hope u know this place.. allada.. liked the presentation.. henge madte estella oottige? great!

  45. @sandeepa,
    LOL... i hope u did brush ur teeth and had ur breakfast unlike me whose first job in the morn is to bloghop;)

    aww.. thanks my dear. i am really glad to know u liked the spread:)

    glad u liked it and by the way i would have come n kicked u if not;) he he he... i enjoyed creating these dishes some from memory and some from websites. this time when i goto india i want to look out for authentic north karnataka cooking books:)
    i have already sent my entries through mail.
    i came across arun's blog when i was searching for jolada rotti oota:)

  46. @tbc,
    u r too generous with ur compliments dear:) thank you...
    i am sure u must be well aware of bullet proof chapaties if u stayed in hostel;)

    other ragging stories are censored for our own sake;) will mail u abt them if u r still interested...he he he...

    LOL... i am still waiting for u girl? have u stopped over at any other blogger's home? he he he...

  47. @mekhala,
    thank u for dropping a line and leaving behind trails. i appreciate that. there are many blogs from kannadigas around in blogsphere like asha's foodies hope, manjula's dalitoy, shilpa's aayi's recipes, roopa's my chow chow baath and seema's recipe junction and everyday there is new addition to set of bloggers. i am sure you will be able to find few authentic north karnataka dishes from these blogs. i will try to find out kirk sali palya, kadle palya, recipes using huchchellu etc and try to post them. i have tried surfing the net for authentic north karnataka recipes but am quite dissapointed with the results i got.

    thank u vee:)

    do let me know if u try it:)

  48. @bharathy,
    i guess its the passion and love we share for traditional recipes which makes us try and cook and showcase it to the world. although cooking, taking pics and posting about it time consuming, the joy we get when someone tries it and likes it makes it for all other things:)
    to tell u frankly, i dont even remember answeing to ur queries;) so thank you for letting me know sweetie:) i am really happy to see your passion and enthu to learn kannadiga cuisine and try them out:)

    oh wow!!! this time when i am in b'lore i am surely gonna have food at KYN... how i miss such authentic food.
    glad to know u liked my spread girl. well, i cook the difficult ones in weekends so that i have enough time in hand:) weekdays are simple food for us:)

  49. Fabulous! your thali looks so delicious! Thanks for sharing this wonderful dharwad thali!:)

  50. Hey Sups,

    My god!!!what a Chef hiding behind a MBA holder....i wondered at your presentation...so many recipes....which is healthy too..sprouted one..brinjal wow!what a beautiful presentation...You are simply superb.

  51. I'm sure going cook all of these dishes. Everything looks delicous. Beautiful pictures.

  52. Wow! Each and every thing on that plate looks fabulous.

  53. Oh my Sia, this platter is simply too good! You made Joladda Rotti at home, gosh you are my cooking idol now..hehe :) Fabulous pictures, I'm sure any family from Dharwad will get a complex after looking at your pics :D

  54. You may describe this as a humble thali but look how beautiful and tasty humility can be...

  55. waw what a delicious oota!! looks mouthwatering and..... out of words.... loved all the recipes , esp the sprouted moong. wanna try that.

  56. What a feast sup, now I know where you were all these days ;)... beautiful dishes...
    Guess I went to the wrong college, our seniors never took us out for dinner... So we had to torture the juniors to get the ragging out of the system...;)... BTW, did the handsome watchman ever write back? ;)

  57. wow!!!..that is one real solid feast for mankind!!!

  58. @tee,
    you are welcome dear:)

    LOL... i dont think my degree helps me when it comes to cooking;) but yeah, i did learn basic time management which helps me a lot when it comes to cooking many dishes:) i am glad u liked them ushi darling:) how have u been? feels like its been long time since i heard from u.

    i am glad to know u liked all the recipes and gonna try them. do let me know how u like them dear:)

  59. @evolvingtaste,
    a warm welcome to spice corner and thank u for ur compliments:)

    welcome my dear and thank u for ur kind words:) i dont think i can ever compete with dharwad people who cook fabulous food everyday;)

    yes cynth... simple food cooked with humility and love makes a lot of differece:)

  60. @sharmi,
    mine is nothing comapred to ur every month spread:) i am waiting for ur RCI spread

    LOL... not wrong college just say wrong seniors;)
    OMG!!! i didn't knew my love letter to watchman is gonna create such a controversy in blog sphere;) LOL...

    @kitchen scientist,
    LOL... thanks you:)

  61. Great post with such lovely dishes sia!! I liked ennegai the best mouthwatering pictures! Then kosambari is tempting too!

  62. What a thali..loved it. Its similar to marathi food. Btw i m missing my hostel days now.

  63. I haven't found many N.KA dishes on any of the other kannada bloggers' sites. I agree there are no special recipes out there on the net either...Appreciate your trying to get more of them for us. Thanks.

  64. @latha,
    thank you. i just saw ur jolada rotti post. guess ashakka will need to create all new post just for all the yummies u r cooking for RCI:)

    thank u pooja:) it may look similar to marathi food but if see see closly u will find difference in the ingredients used.

    asha of foodie's hope is hosting this month's Regional cuisines of India and the theme is Karnataka. she will be posting the round-up in the end of this month. i am waiting for that round us as i am sure to see and learn some of the authentic recipes of karnataka. so be around for the roundup:)
    i thought u had someblog. i guess i must have clicked on some other link and thought it was ur blog:) sorry for the confusion

  65. Nice post, and I like the little motif you put in your comments! I recently bought a packet in Hubli (en route the Goa trip in March) but later found holes in the packet, so threw it away, ate just one, I think.
    And you have a gift for making your curds and onion look whiter than white and purpler than purple!

  66. Sia, I have no words to say. Beautiful platter with mouthwatering dishes. Awesome as usual. Bookmarked the entire page.

  67. Sia,
    Beautiful platter.
    BTW, do you know the recipe for Dharwad pedas?
    And your senior made you write a loveletter to watchman. What did you write? :)

  68. Hi Sia,

    Yeah, I'm keenly waiting for the roundup. Though I dont blog I'm an avid foodie just like u guys. I might guest blog on my friend Roopa's blog (Kitchen Aromas) before the end of this event.

  69. Hi Sia! thali looks amazing and great entry to a lovely event too. Love the stuffed eggplants. Thanks for sharing.

  70. Omigosh Sia..Too good..My fav oota :) We frequently go to Kamat in Basavangudi for this meal...We just love it..But i have never tried making jolada rotti at home..The pics are lovely.

  71. @sra,
    thanks girl and what packet u r talking abt? i am all confused:)

    thanks my dear:) hw have u been?

    thanks suma. i don't have a recipe for dharwad peda at a moment but my mom makes them quite often. i will get recipe from her post when possible or will mail u.

  72. @mekhala,
    thats really good to know. i will look forward to ur guest article in roopa's blog:)

    glad u liked it:) try stuffed baingan as its one of the easiest recipe.

    girl, u r making me feel J by telling abt kamat's jolada rotti oota:)

  73. What a lovely post! The thali looks yummylicious! You actually wrote a love letter to the watchman?! That's kinda cute! :) I did not get ragged much and I remember being disappointed! :)

  74. Sia, what a scrumptious feast. I love brinjals (as I keep repeating all over each time you make them.... it s just, ... you must be a wonderful cook). Your husband is a lucky guy :-)

  75. Tempting thali with a great write up...well done, Sia.

  76. I love you my sister! You made my day. I was just reading your 97th - 100th comments (lol) Hugs to you too darling.

  77. Hey Sia Sweetie... Amazing entry as usual. It might take me days to prepare everything you had mentioned in the post. Looks yummy. We should have lived close by.. that way I would have ever haunted you for your food :)

    Thanks a lot for putting up the link on your page. It really helps to know there are people supporting what you do. I really really appreciate it Sia ! I will keep you posted on the run. Did my 21 miles last Saturday. Went awesome. Can't wait for the main event. Blogspot is taking a backseat because of it.. Will be back in full swing :)

  78. A packet of ready-to-eat rotis, gosh, when I saw your question and read my response, I got confused too!

  79. Sia what a lovely feast for eyes! Was so busy for the last one week and could not move around. Nice entries. The photos are awesome and the write up is simply superb. Viji

  80. Sia, the next RCI is one - Tamil Festival foods. Expecting your authentic recipes. Viji

  81. @vani,
    LOL... i was ragged by only few seniors as i had three of my cousins in same uni and they were super-seniors. so i was not ragged too much also n sometimes i did feel left-out coz of that;)

    LOL...i keep reminding my hubby hw lucky he is to have me;)
    thanks dear:)

    thanks suni:)

  82. @cynth,
    he he he... i didn't want to leave that chance:)

    wish u were staying close n i would never have entered my kitchen;)
    glad my blog could be of any use to u girl. all the very best for the main event.

    LOL...now i get it;)

    thanks viji. i too was/is busy with office work n not getting enough time for blog.
    i will surely start planning my menu for RCI:) i didn't know it was ur turn to host the event. all the very best dear:)

  83. On my first day of med school I got married to a dead fly and had a baby fly as well!! Later in the day while going back we had to get down from the train on one of the suburbs station and shout.... dubai aa gaya...... dubai aa gaya... jaldi utro... (Dubai has come... please get down fast!)
    we were made to beg by singing songs in the train! SIGH!! those were some days!! But they are cherished memories somehow. :)

  84. Sia: M and my visiting aunt help and made Jolada Rotti this weekend! It was the bestest! thank you for the inspiration. We had that with a garlic chutney which my aunt conjured up.

    M separately made the stuffed brinjal following your recipe and it was stellar - i finished off the leftovers last night.

    Last week M also made the moong sprounts usli. Awesome!

    and oh! I did help with cleaning up! (and eating and appreciating) :-))

  85. hi sia
    that thali luks tempting....
    do u have a recipe for dharwad peda? i have been searching all over the internet for the recipe...

  86. @coffee,
    LOL... thats way too funny... so u have still have dead fly as a hubby? ;) ~ducks her head~

    OMG arun... u surely had gr8 food then. and ur aunt made it for u makes it more special isn't it? how i crave for jolada rotti oota now:(
    glad to know u enjoyed ennegayi and usli. i adore both the dishes:)

    thank u tanuja and a warm welcome to monsoon spice. i do have the recipe for dharwad peda but i dont post the recipes until i tried them . let me see if i can find the recipe which is cooked by some blogger friends of mine and has been a success story. or else i'll make these post the recipe eventually:)

  87. Sia..love the way you write..Such a beautiful spread. I too love the kind of food they have in Northern Karnataka.I am drooling at the delicious jolada rotti spread!

  88. This is not a north karnataka jolada rotti. To enjoy north karnataka jolada rotti, go to kamat hotel.

  89. @akshata,
    thank you dear:)

    people like u may be lucky enough to eat jolada rotti oota at kamat's everyday but unfortunately we stay away from home and country and we have no other choise than prepare it at home. i have tasted the rotti in kamat's when i was studying in b'lore and also tasted it at many Khanavali's (very authentic)in hubli and dharward when i was doing my graduation. so i do know how it tastes and thats what i have tried to create here for people like me who miss their home and want to eat something what they like but dont have the privlilage of tasting it places like Kamat's!
    i hope u got my point.

  90. Hey Sia,

    I think the pics and the receipe are really awesome. Something which is spicy and delicious. My mom always loved it. I am in love with it now. One of my friends made it was wonderful. It made me look into it and I searched for the receipe in inetrnet. I found yours and it looked delicious. I tried it out, it came wonderful. Also, after grinding the page, I sauted the paste with onion for 5 mins, thats' what my friend had done.

    Thanks a tonne for the receipe.

    I tried the rotti, it did not come out as good as the Yatri niwas/ New Shanti Sagar.



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