Akki Roti & Badnekayi Yennegayi

Monday, February 2, 2009

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is "Dharwad Peda","Antina Undi"( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi's kitchen where I saw women make Jowar and Akki Roti's with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Roti’s were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I've always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu "Yennaikathirikai" is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24x7 and Yennegayi Badnekayi from Ramya’s Mane Adige. I did make some changes to suit our taste buds.

Akki Roti


Rice – 2 cups
Urad Dal – 2 tbsp
Cucumber – 1(grated)
Rice flour - 4 tbsp for dusting/rolling
Salt - as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li'l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

Badnekayi Yennegayi

Eggplant/Brinjal – 8 nos(small purple ones)
Tamarind – ¼ cup extract (I soaked ½ of a lemon sized tamarin ball in water)
Onion – ¾ cup (finely chopped)
Green chilly – 2 slit (optional)
Mustard Seeds – 1 tsp
Curry leaves – a few
Asafoetida/hing – a pinch
Jaggery – 1tsp
Oil – 2 tbsp

For the Masala/filling -

Coconut – ½ cup
Coriander seeds – 2 tbsp
Red chillies – 8nos
Cumin seeds – ½ tbsp
Peanuts – ¼ cup
Sesame seeds – 1 tbsp
Onion – 1 small (roughly chopped)

Method –

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya's blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!


Mangala Bhat February 3, 2009 at 11:48 AM  

wow ! what a treat ! fentabulaous,akki rotti and enne badane kayi.nice combo .hey where r u from? .hey thanks for your love ..Thanks again.

Asha February 3, 2009 at 11:57 AM  

You stole my heart today with these dishes. Looks so delicious, wish I could grab some off of the screen! :)

Varsha Vipins February 3, 2009 at 12:13 PM  

Both of them looks such a fine combo..I loved the thick texture of that gravy n the soft roti's..totally yum..:)

Ashwini February 3, 2009 at 2:40 PM  

Wow you are making me remember the sunday breakfast at mt my place..
My mom used to make these almost like a brunch on special sunday..Wow hot and soft roti along with Yennegai..Yum yumm yummm....mouthwatering..

Mangala Bhat February 3, 2009 at 3:00 PM  
This comment has been removed by the author.
Nithya Praveen February 3, 2009 at 3:09 PM  

Hey thanks Mangala...am from Bangalore.urs was a wonderful recipe:)

Nithya Praveen February 3, 2009 at 3:10 PM  

Thanks for your lovely comments Asha,Ashwini and Varsha!

Pavithra Kodical February 3, 2009 at 6:53 PM  

I once tasted this in India.I was searching for this recipe.thank you for posting..Great combo and tastes great :)

Mahimaa's kitchen February 3, 2009 at 7:13 PM  

akki roti looks soft and nice. i make it in a different way.. mine are hard. we can't eat more than 2.. else we end up with toothache :P

brinjal gravy looks yummy tooo

Mangala Bhat February 3, 2009 at 7:22 PM  

Thanks for the feedback ..the name is Mangala ..:D Ramya baradidira ..no problem hehe

Padma Gopinath February 3, 2009 at 7:45 PM  

Thanks for visiting my blog!!
Ur blog is awesome.. I love akki roti & yennegayi its my fav....... looks yummy :-)

Uj February 3, 2009 at 7:48 PM  

Hey that's a wonderful co-incidence.. I was looking out for yennegai recipe.. will make it with chinese eggplants.. I had tasted yennegai in blore with jollad rotti.. it was amazing.. Your plate makes me snatch right out of the screen

sriharivatsan February 3, 2009 at 8:17 PM  

Wish I could have some from that plate..Looks inviting and yummy..

veena February 3, 2009 at 9:11 PM  

Hi Nitya ..
Thanks a lot for ur lovely comments in my blog ...Urs is also a great blog ..Akki roti is just new dish to me ..will def try this ..

LG February 4, 2009 at 12:21 AM  

oooo' you managed to increase my hunger pangs. Akki rotti and enngayi palya is my fav..ummma..to your pic

Chitra February 4, 2009 at 3:11 AM  

Its really a fantastic combo!!Want to taste it now:)I love ennaikathrikkai:)

AnuSriram February 4, 2009 at 8:40 AM  

That looks delicious.. The colour of the sabji looks inviting.. Nice combo!

Sukanya Ramkumar February 4, 2009 at 11:03 AM  

This is a very great recipe. Looks so good. YUM! So traditional.

Varsha Vipins February 4, 2009 at 6:42 PM  

Dr..pls trail back for an award.:)

Laavanya February 4, 2009 at 7:37 PM  

That ennegayi has my mouth watering... awesome.

notyet100 February 5, 2009 at 12:02 AM  

looks so authentic,..:-0

vidhas February 5, 2009 at 2:29 AM  

Nithya akki roti is nwe to me. Sounds great. I also make brinjal like this but not gravy.Nest time i will try this.

SMN February 5, 2009 at 2:57 AM  

yummy dishes. i always had it with jawar rotis.

DEESHA February 5, 2009 at 3:53 AM  

What a delicious combination Nithya .. yumm yumm

n33ma May 26, 2009 at 10:06 AM  

wow u have a wonderful blog.Love the variety of recipes here.I love akki roti and banekayi.
Thanks for visiting my blog!

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