Ugadi is a festival celebrated in various parts of India, especially in the states of Karnataka, Telangana, and Andhra Pradesh. It marks the beginning of the Hindu New Year, and people celebrate it with great enthusiasm and joy.
One of the essential aspects of this festival is the traditional feast that people prepare at home.
We at Hafele thought of this heart-warming occasion as the right time to introduce you to three traditional Ugadi special dishes that you can make using our smart kitchen appliances.
Let’s dig in, and to start with here’s a popular dish from Karnataka, Obbattu!
Carrot Holige (Obbattu)
Carrot Holige or Obbattu is a sweet dish made with a filling of grated carrot, coconut, and jaggery. It is commonly prepared during festivals and special occasions.
Ingredients
For the Filling:
- 1 cup grated carrots
- 1/2 cup grated coconut
- 1/2 cup jaggery
- 1/4 teaspoon cardamom powder
For the Dough:
- 1 cup Maida (all-purpose flour)
- 1/4 cup chiroti rava (fine semolina)
- A pinch of salt
- 1/4 cup ghee
Method
- To make the filling, add grated carrot, grated coconut, and jaggery to your Hafele’s Thea 1200 mixer & grinder and grind until it forms a coarse paste.
The machine comes with an exclusive dry grinding glass jar for soft dry grinding to satiate all your cooking requirements. So, even if your grinding masala is less quantity, you can still get a smooth powder. Also, its powerful motor helps with a stepless speed control mechanism.
- Add cardamom powder and mix well.
- To make the dough, add Maida, chiroti rava, salt, and ghee to Hafele’s Klara Highline Pro Kitchen Machine and blend until it forms a crumbly texture. Add water slowly and knead it into a smooth dough.
- Divide the dough into equal-sized balls and flatten them using your palms.
- Take a small amount of the filling and place it in the centre of the flattened dough.
- Fold the edges of the dough to enclose the filling.
- Roll out the dough into a flat circle using a rolling pin.
- Heat a pan over medium heat and cook the holige until both sides turn golden brown.
Serve hot with ghee on top.
Mysore Bonda
Mysore Bonda is a popular snack item from Karnataka, especially during festivals and special occasions. It is a deep-fried dish made with urad dal and spices.
Ingredients
- 1 cup urad dal
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking soda
- Salt to taste
- Oil for deep frying
Method
- Soak urad dal in water for at least 4 hours
- Drain the water and add the dal to Hafele’s Viola kitchen machine
- Blend until it forms a smooth batter
- Add cumin seeds, black pepper, baking soda, and salt to the batter and mix well
- Heat adequate oil in Hafele’s SAUVE 01 Built-In deep fryer
Hafele's deep fryers are highly efficient and cook the fried food deeply from within with equal consistency.
- Dip your fingers in water and take a small amount of the batter. Drop it gently into the hot oil.
- Fry the Bonda until both sides turn golden brown
- Allow them to sizzle, which is also one of the signs of they are being cooked properly.
- Serve hot with coconut chutney.
Bisi Bele Bath
Bisi Bele Bath is a popular rice dish that is prepared during this festival, especially in Andhra. It is made with rice, lentils, vegetables, and spices.
Ingredients
- 1 cup of rice
- 1/2 cup toor dal
- 2 cups mixed vegetables (carrot, beans, peas, potato)
- 2 tablespoon bisi bele bath powder
- 1 tablespoon tamarind paste
- Salt to taste
- 3 cups of water
For tempering:
- 2 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- A few curry leaves
Method
- Wash rice and toor dal together and soak them in water for 30 minutes
- Add the soaked rice and dal to a pressure cooker along with mixed vegetables, bisi bele bath powder, tamarind paste, salt, and water. Mix well
- Place the cooker on Hafele’s Vortex 590 built-in 5 brass burners gas hob
With its drape effect, the flame rises vertically and drapes itself around the pressure cooker, giving direct and focused heat to all its sides and preventing rice from burning.
- Close the pressure cooker lid and cook on high heat until it whistles twice.
- Reduce the heat and cook for another 10-15 minutes.
- Meanwhile, heat ghee in a pan and add mustard seeds, cumin seeds, chana dal, urad dal, and curry leaves.
- Fry until the mustard seeds splutter and the dals turn golden brown.
- Add the tempering to the cooked rice and dal mixture and mix well.
Serve hot with papad and raita.
Conclusion
Ugadi is a festival that celebrates new beginnings and fresh starts. And what better way to mark the occasion than by preparing traditional dishes that are close to our hearts?
With Hafele’s smart kitchen appliances, you can make these dishes quickly and efficiently, leaving you with more time to celebrate with family and friends.
So go ahead and try out these three traditional Ugadi special dishes at home and bring some joy to your celebrations.