Food fix

Food fix

Yuga Yugadi delicacies

Food fix

Vijayalakshmi Reddy shows you how to whip up these classic Yugadi dishes.


Another Yugadi rolls by and tempts us with its seasonal delicacies. No matter how many ever times we celebrate this festival, Yugadi never fails to make us happy. Perhaps it is the warm anticipation of impending happiness, or perhaps an indication of a fresh start. Whatever be it, this festival brings with it a sense of joy and warmth.

Here are some classic recipes for Yugadi:

Milk Obbattu

Ingredients:  ½ kg chiroti rava, a pinch of salt, 4 tbsp ghee, ¼ tsp maida.
Method: Mix chiroti rava, maida, salt, 1 tbsp ghee and water to a medium to thick dough, and keep aside for 4 hours under wet cloth. Take the dough, add 2 tbsp ghee to it and kneed well. Allow it to rest for 10 minutes. To the dough, add 1 tbsp ghee and kneed again. Divide into small lemon size balls, roll them into medium to thin puris, and deep fry in hot ghee till crisp.

For milk payasam: 1litre full fat milk, 1 ½ cups powdered jaggery.
For paste: 2 cups grated coconut, 2 tbsp poppy seeds (khuskhus), 50g cashew, a little cardamom.

Method: To the paste, add 1 cup of milk and jaggery and mix well. Cook for 5 minutes, add remaining milk, and cook until medium thick. Add 1 tbsp ghee. 10 minutes before serving, pour the above payasam on puris soak well and serve.

Dal Obbattu

Ingredients for hurna (filling):
1 cup channa dal, 1 cup toor dal, 2½ cup pounded jaggery, 1 tsp cardamom, 1 tbsp poppy seeds, ½ cup rice floor, ½ cup grated coconut.

Method: Cook dal with plenty of water with 1 tsp of oil, little turmeric powder till soft (do not over cook). Drain the water and keep aside. To the cooked dal, add grated coconut jaggery, cardamom powder, and cook until it attains sticky consistency, and cool. Grind to a fine paste, and add rice flour and poppy seeds to this.

For kanaka (dough): 1 cup chiroti rava, 1 cup maida, 4 tbsp oil, a little turmeric
Method: In a bowl, take all the ingredients, add water and kneed to a very soft sticky dough. Keep under wet cloth for 4 hours and knead again. Divide the dough into small balls, take 1 ball, keep on plantain leaf with lots of oil, flatten it by hand, put little filling, close it to a ball shape, pat it again on plantain leaf with oil to make a medium thick obbattu.

Heat dosa thava, smear oil on it, place the obbattu on it, carefully peel the leaf off it, put some oil, and cook both the sides on medium flame. Serve with ghee, hot milk, or mango sikarne.

Mango Chitranna

Ingredients: 3 cups of cooked rice and salt.
For paste: ½ cup coconut, ½ cup grated raw mango, 4 green chillies. 1tsp cumin seeds, a little hing and turmeric powder.

Method: Heat kadai, add 1 tbsp ghee, 2 tbsp oil, add mustard seeds, curry leaves, 2 red chillies, channa dal and urad dal (1 tsp each) and fry. To this, add ground paste and salt, and cook for a while. Add to the rice, mix well, and garnish with coriander leaves.

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