We just have one more day to complete this Mega Marathon and it’s been a wonderful month of learning and reading about so many new dishes, cuisines and culture.
We today visit Uttarakhand, formaly known as Uttaranchal. The state is referred as “Land of the Gods”
, due to the many holy Hindu temples and pilgrimage centres found throughout the state. The state is divided into two divisions, Garhwal and Kumaon. This place is also famous as two of the most important rivers in Hinduism originate in the region, the Ganga at Gangotri and the Yamuna at Yamunotri. You can only guess at how beautiful the place must be!
The pictures I came about surely made me want to pack my bags off for a visit to this beautiful place.
Uttarakhand, was one of the first states I had finalized the dishes that I wanted to make. This site
has a pretty good recipe collection. I read about Mandua and realised that it is Finger Millet. When I was talking to Vaishali
, she told me that she got this procured from the locals and that it is not ragi flour. She said the flour looks very different and its only locally grown. She promised to get me a batch. So I was waiting for our trip and decided I would do it once I am back home.
When we visited Vaishali at Ahmedabad, we had our share of Mandua waiting. The first time I saw when I entered the room was this packet of Mandua flour and Vaishali asked me to pack it right less, lest I forgot it. I was obviously not going to, but I anyway did it right away.
Back home I was waiting to make this and read through the recipes I had shortlisted. I was obviously going to make Mandua Ki Roti, the reading on Lesu, I thought that was pretty much easy to make that as well. I wanted to make Kulath Ki Dal. The first thing I did when deciding on Kulath, was the fact that this is Horsegram. I was surprised that Kulath was so commonly used in this state, just as it is in our state. Even in Andhra or down Tamil Nadu, Ulavalu or Kollu as it is called in Telugu and Tamil respectively, is very popular and sought out dal. Though we don’t make a Dal out of it, Rasam Ulaval Charu
or Spice Podi is very famous. Apart from this dishes, the gram is used in various methods and is known for it’s nutritious nature.
This only reinforced the fact that though we talk about so many cuisines, there is always a link among all the states and that heartening.
So coming to the Mandua Ki Roti, when I actually did the roti, I saw that the flour is very much Ragi, just the colour is much lighter, however the taste is same. Athamma was back home. Since she is an expert in making these rotis, I asked her what she thinks about this flour. She rightly guessed that it was Ragi, but looks like a locally grown variant. She said even at her place, there are different seed varieties are grown.
I even made the Sangati
, which is a popular Andhra Dish made with Ragi flour, with the Mandua flour. Amma said it was very good and almost the same as the regular one, except the colour being very lighter.
So coming to the dishes
that I finally made, Mandua Ki Roti are mostly made during winters and holds a key position in the list of Uttarakhand’s delicacies. It’s mostly eaten with ghee or butter
Lesu is prepared in Kumaon as well as in Garhwal, this bread is prepared by stuffing the finger millet into the wheat flour.
Kulath or Horsegram is also know as Gahat. This dal is tempered with gandharein. Searching on what it is, I came to know it’s a sort of hing, I couldn’t get it, so just used the regular hing and cumin seeds.
Mandua Ki Roti
Mandua Pisun / Finger Millet flour – 1 cup
Wheat Flour – 1/2 cup
Salt to taste
Water for kneading
How to make Mandua Ki Roti
Take the flours in a bowl along with salt and mix well. Slowly add water and prepare a stiff dough.
Divide into equal balls, dust well and roll out into thin discs.
Heat a tawa. Once hot, cook the rotis on both sides.
Remove and apply the butter on top
How to make Lesu
Lesu | Stuffed Mandua Wheat Rotis
Wheat Flour – 1 cup
Mandua Flour – 3/4 cup
Ajwain – 1 tsp
Salt to taste
How to make Lesu
First knead the wheat flour with a bit of salt and keep it aside.
Next add ajwain, salt to the mandua flour and knead well. Rest this aside for 10 mins.
When you are ready to make the rotis, divide both the doughs into balls.
Take a wheat dough, press on the sides with center being thick, place the mandua dough in the center, cover from all sides and seal it well.
Dust with flour and gently roll out as a chapati.
Heat a tawa and cook the roti on both sides and grease with oil
How to make Kulath Ki Dal
Kulath Ki Dal
Gahat / Kulath / Horsegram – 1 cup
Tumeric a pinch
Rice paste – 2 tbsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Oil – 2 tsp
Ginger – 1″
Asafoetida a pinch
Garlic – 4-5 colves
Cumin Seeds – 1/2 tsp
Gandherin – Small piece (I didn’t add)
How to make Kulath Ki Dal
Wash and soak the dal in water for 1/2 hour.
Pressure cook the dal with enough water. Once the pressure falls down, add grated ginger, garlic, turmeric powder, salt, coriander powder and chili powder.
Mix the rice flour with water to make a thick paste. Add to the cooking dal. Simmer for a 5 – 7 mins.
Heat a pan with oil, temper with cumin powder, asafoetida and gandharein, if you are adding.
When the cumin starts sputtering, pour this over the dal, add butter, coriander leaves.
All the three dishes were very good. We liked the dal best, it was quite new from our regular method and will surely include in our regular meals.