Zunka Wadi/ Gram Flour Savory Cake/ Chickpea Savory Cake
My dearest maternal grandmother was a great cook. Her knowledge of recipes and techniques sometimes defied her times. She was ofcourse very well travelled which could have added to her repository but also the fact that she belonged to the land of food and culture that was reminiscent of the great maratha tradition - Kolhapur.
She passed away 2 years ago, even in her eighties full of twinkles in her eyes and unsatiated appetite to share her recipes with all. Even in her last years, she made some recipes that she could do wih little movement and more dedications.
Zunka wadi was one such thing she made in abundance to pack off for us with her large rotis to carry along with some other chutneys and powders.
Mine is more modern day version with less frills and easy recipe
Ingredients
2 cups chickpea flour/ besan
2 cups water
1 medium size onion
2 tspn tamarind pulp
1 tspn jaggery (optional my granny ,dont think added this, maybe a tspn of sugar)
1 tspn turmeric powder
1 tspn green chilli paste
1 tspn ginger garlic paste
salt to taste
For tempering
3 tspn oil
1 tspn mustard seeds
chopped coriander
Method
1) In a large pan, add oil, mustard seeds.
2) Add the onions, turmeric, ginger garlic paste and green chilli paste and saute till the onions are soft
3) Add the water,salt, jaggery, tamarind pulp and let it come to a boil
4) Add the chickpea flour and stir constantly to ensure there are no lumps
5) Now cover the lid and let it cook
6) Remove the lid and continue stirring until it becomes a semi soft mass
7) Grease a plate with oil
8) Pour the chickpea mass and flatten it with the spoon.
9) Let it stand for 30 min or so.
10) Garnish with coriander and fresh coconut.
11) Cut in cubes and serve with roti or on their own
She passed away 2 years ago, even in her eighties full of twinkles in her eyes and unsatiated appetite to share her recipes with all. Even in her last years, she made some recipes that she could do wih little movement and more dedications.
Zunka wadi was one such thing she made in abundance to pack off for us with her large rotis to carry along with some other chutneys and powders.
Mine is more modern day version with less frills and easy recipe
Ingredients
2 cups chickpea flour/ besan
2 cups water
1 medium size onion
2 tspn tamarind pulp
1 tspn jaggery (optional my granny ,dont think added this, maybe a tspn of sugar)
1 tspn turmeric powder
1 tspn green chilli paste
1 tspn ginger garlic paste
salt to taste
For tempering
3 tspn oil
1 tspn mustard seeds
chopped coriander
Method
1) In a large pan, add oil, mustard seeds.
2) Add the onions, turmeric, ginger garlic paste and green chilli paste and saute till the onions are soft
3) Add the water,salt, jaggery, tamarind pulp and let it come to a boil
4) Add the chickpea flour and stir constantly to ensure there are no lumps
5) Now cover the lid and let it cook
6) Remove the lid and continue stirring until it becomes a semi soft mass
7) Grease a plate with oil
8) Pour the chickpea mass and flatten it with the spoon.
9) Let it stand for 30 min or so.
10) Garnish with coriander and fresh coconut.
11) Cut in cubes and serve with roti or on their own
Comments
Vadi looks nice! Will have to come out of the comfort zone and try all these new recipes too...