North Karnataka Style Puffed Bread

Ingredients

The North Karnataka Style Puffed Bread differs from the original American popovers in terms of ingredients and flavors. While American popovers are made with all-purpose flour and eggs, the North Karnataka version uses a fermented batter of rice and lentils. The spices used in the North Karnataka recipe, such as cumin, ginger, and green chilies, give it a distinct Indian flavor profile. We alse have the original recipe for Popovers, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) split black gram lentils (urad dal) 1/2 cup (100g) split black gram lentils (urad dal)
• 1/4 cup (50g) split Bengal gram lentils (chana dal) 1/4 cup (50g) split Bengal gram lentils (chana dal)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• Salt to taste Salt to taste
• Oil for greasing the pan Oil for greasing the pan

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash the rice and lentils together and soak them in water for 4-5 hours.
2. 2.
   Drain the water and grind the soaked rice and lentils into a smooth batter.
3. 3.
   Transfer the batter to a large bowl and add cumin seeds, grated ginger, green chilies, and salt. Mix well.
4. 4.
   Cover the bowl and let the batter ferment overnight or for at least 8 hours.
5. 5.
   Heat a special puffed bread pan (or a regular non-stick pan) on medium heat and grease the molds with oil.
6. 6.
   Pour the batter into the molds, filling them about 3/4th full.
7. 7.
   Cover the pan and cook for about 5 minutes or until the bottom side turns golden brown.
8. 8.
   Flip the puffed bread using a spoon or skewer and cook the other side for another 5 minutes or until golden brown.
9. 9.
   Remove the puffed bread from the pan and repeat the process with the remaining batter.
10. 10.
    Serve the North Karnataka Style Puffed Bread hot with coconut chutney or spicy tomato chutney.

Treat your ingredients with care...

• Rice — Use any variety of rice suitable for making dosa or idli.
• Split black gram lentils (urad dal) — Ensure that the lentils are split and husked.
• Split Bengal gram lentils (chana dal) — Make sure the lentils are split and not whole.

Tips & Tricks

• Fermenting the batter overnight enhances the flavor and texture of the puffed bread.
• Make sure the pan is well-greased to prevent sticking.
• For a variation, you can add finely chopped onions, grated carrots, or cilantro to the batter before cooking.

Serving advice

Serve the North Karnataka Style Puffed Bread hot with coconut chutney or spicy tomato chutney. They are best enjoyed fresh and can be served as a breakfast dish or as a snack.

Presentation advice

Arrange the puffed bread on a platter, garnish with fresh cilantro leaves, and serve with a side of coconut chutney and spicy tomato chutney. The golden-brown color and unique shape of the puffed bread will make it visually appealing.