Karnataka-style Bolo Lêvedo

Ingredients

In this Karnataka-style adaptation of Bolo Lêvedo, we incorporate the flavors and ingredients commonly found in Karnataka cuisine. The addition of mustard seeds, curry leaves, and turmeric infuses the bread rolls with a distinct South Indian aroma. The use of yogurt and coconut milk adds a touch of tanginess and sweetness to the dough, enhancing the overall flavor profile. These adaptations create a unique fusion dish that celebrates the culinary traditions of both Portugal and Karnataka. We alse have the original recipe for Bolo lêvedo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves, finely chopped 1 sprig curry leaves, finely chopped
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• Oil, for greasing Oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, sugar, turmeric powder, mustard seeds, and chopped curry leaves.
2. 2.
   Add the plain yogurt and coconut milk to the dry ingredients. Mix well.
3. 3.
   Gradually add warm water to the mixture and knead until a soft and smooth dough forms.
4. 4.
   Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions and shape them into round balls.
6. 6.
   Place the dough balls on a greased baking tray, leaving some space between each ball. Cover them with a cloth and let them rest for another 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Bake the dough balls in the preheated oven for 15-20 minutes or until they turn golden brown.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry pan over medium heat until they start to pop. This will enhance their flavor before adding them to the dough.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the dough.
• Serve the Bolo Lêvedo with a side of coconut chutney or tomato chutney for an extra burst of flavor.
• Experiment with different shapes for the dough balls, such as elongated rolls or mini buns, to add visual appeal to your presentation.
• If you prefer a sweeter taste, sprinkle some powdered sugar on top of the baked Bolo Lêvedo before serving.
• These bread rolls are best enjoyed warm, so reheat them in the oven for a few minutes before serving if needed.

Serving advice

Serve the Karnataka-style Bolo Lêvedo as a breakfast dish or as a snack with a hot cup of chai or filter coffee. They are delicious when eaten plain or with a spread of butter or jam.

Presentation advice

Arrange the golden-brown Bolo Lêvedo on a serving platter, garnished with a sprig of fresh curry leaves for a touch of green. Serve them warm to highlight their fluffy texture.