North Karnataka Style Dous Makos

Ingredients

In the North Karnataka adaptation of Dous Makos, we incorporate the distinct flavors and spices of the region. The original Greek version is typically sweet and made with semolina, while the North Karnataka version is savory and made with lentils. The spices used in the North Karnataka version are also different, with a focus on local spices like red chili powder, turmeric, and cumin. We alse have the original recipe for Dous makos, so you can check it out.

• 1 cup (200g) split Bengal gram (chana dal), soaked 1 cup (200g) split Bengal gram (chana dal), soaked
• 1/2 cup (100g) split pigeon peas (toor dal), soaked 1/2 cup (100g) split pigeon peas (toor dal), soaked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Oil for greasing Oil for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked Bengal gram and split pigeon peas under cold water.
2. 2.
   In a blender, grind the lentils to a coarse paste.
3. 3.
   Transfer the lentil paste to a mixing bowl and add chopped onions, green chilies, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, and salt. Mix well.
4. 4.
   Grease a steamer plate or a round cake tin with oil.
5. 5.
   Pour the lentil batter into the greased plate or tin and spread it evenly.
6. 6.
   Steam the lentil cake for about 30-35 minutes or until cooked through.
7. 7.
   Once cooked, remove from the steamer and let it cool for a few minutes.
8. 8.
   Cut the lentil cake into desired shapes and serve hot with tomato chutney or coconut chutney.

Treat your ingredients with care...

• Bengal gram (chana dal) — Soak the lentils for at least 2 hours to ensure they soften properly during cooking.
• Split pigeon peas (toor dal) — Soak the lentils for at least 1 hour to ensure they soften properly during cooking.
• Ginger-garlic paste — You can make ginger-garlic paste by blending equal parts of ginger and garlic with a little water until smooth.

Tips & Tricks

• Add a handful of chopped coriander leaves to the lentil batter for added freshness.
• Serve the Dous Makos with a side of yogurt for a creamy and tangy contrast.
• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the batter.
• Experiment with different chutney variations like mint chutney or peanut chutney to accompany the lentil cake.
• Leftover Dous Makos can be refrigerated and enjoyed the next day by lightly pan-frying the slices for a crispy texture.

Serving advice

Serve the North Karnataka Style Dous Makos as a main course or as a snack. It pairs well with tomato chutney or coconut chutney. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the slices of Dous Makos on a platter and drizzle some tomato chutney or coconut chutney on top. Garnish with a sprig of fresh coriander leaves for an appealing presentation.