We bring you traditional recipes from the Food Utsava at the Bengaluru Ganesh Utsava.

Aromas of Karnataka -- the Food Utsava is an integral part of the ongoing Bengaluru Ganesh Utsava at the APS College Grounds and National College Grounds, Basavanagudi, Bengaluru. Established in 1962 by noted literate Ku Ra Sitaram Shastri, the Bengaluru Ganesh Utsava is now in its 49th year.

Some of the unique dishes at the Utsava are the Gokak Karandatu from Uttara Karanataka, the Jack Fruit Mulaka from Malenadu, the Idiappams from Karavali, the famous Davangere Benne Dosa, Kotte Kadabu, Jack Fruit Kadabu, Maddur Vada among the various mouth watering delicacies that belong to the state of Karnataka.

200 of the choicest cooks from around the six regions of Karnataka have brought the most delectable cuisines that are native to Karnataka.

We bring you recipes of a few popular dishes.

Maddur Vada

Ingredients:

• Chopped onions: 500 gms
• Maida: 400 gms
• Ginger: 20 gms
• Green Chilly: 20 gms
• Groundnut powder: 50 gms
• Poppy seeds: 25 gms
• Salt to taste
• Dalda: 75 gms
• Rava: 75 gms
• Oil: 2 litres

Method

Maida, ginger, green chilly, groundnut powder, poppy seeds, dalda, rava, onion chopped, prepare like proper mixture, make small balls and compress it like thin flatten and pour it in the hot oil, keep it up to golden fry remove it.
 
NEXT: Ennagai Palya

Ennagai Palya

Ingredients:

• Brinjal: 1 kg
• Onion Chopped: 200 gms
• Tomato Chopped: 200 gms
• Coriander: 25 gms
• Garlic: 30 gms
• Huchelu: 25 gms
• Channa Dhal: 25 gms
• Salt to taste
• Groundnuts: 100 gms
• Curry leaves: 5 gms
• Turmeric: 5 gms
• Tamarind: 25 gms
• Oil: 250 gms

Method

Take the brinjal cut half as 4 pieces, grind these coriander, garlic, huchelu, channa dhal, groundnuts, curry leaves, turmeric, tamarind, then pour this brinjal and fry in the oil then pour grinded paste with brinjal and add items onion, tomato fry it. And serve it.
 
NEXT: Jack Fruit Mulaka

Jack Fruit Mulaka

Ingredients:

• Fresh Jack Fruit: 1 kg
• Coconut: 250 gms
• Rice: 1 kg
• Oil: 2 litres

Method

Wash the rice, mix the jack fruit and coconut & rice, grind it up to the thick paste, make this like balls and pour it into vessel (Bandli). Pour this balls in the hot oil keep it up to golden colour fry.
 
NEXT: Jolada Rotti

Jolada Rotti

Ingredients:

• Jower flour: 500 gms
• Salt to taste
• Water

Method:

Boil 250gms of jowar flour in 100 gms of water, take this mixture and add to the remaining 250 gms. Prepare like big balls and compress to flatten only with hands (big-sized) get it on tawa for fry.