It was during early 2020, when I stayed in Dharwad with my mother in law for a week, there was a helper named Parvathi who used to come to take care of my mother in law. I have the curiosity of knowing old recipes of different regions. I had few conversations with her. Parvathi shared the recipe of green gram Jhunka, which she fondly called "koreda hittina palya" mean to say "sliced flour curry". I have cooked this many times since then and it has become one of the favourite snack at my house now.
Try and let me know how it tasted for you..
Ingredients
Green gram / Hesaru kalu - 1 cup
Green chillies - 3 to 4
Ginger - 1" piece
Medium sized Onions - 3 to 4
Curry leaves - 8 to 10
Oil - 3 spoons
Peanuts - One fist full
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Asafetida - 1 pinch
Lemon - 1/2 medium sized
Method
Wash and soak green gram dal for about 8 hours. Remove the water and grind the soaked green gram by adding little by little water into Dosa batter consistency.
Chop and grind green chillies and ginger.
Chop onions and curry leaves into small pieces.
Heat a thick bottomed kadai. Add oil. When oil is slightly heated add peanuts and bengal gram dal. After 20 seconds add mustard seeds, turmeric powder and asfetida. When mustard seeds starts spattering add ginger chilly paste, curry leaves and onions.
Keep on stirring. Now add ground green gram batter, salt, lemon juice and keep on stirring. Cook in low flame till the consistency becomes thick.
Grease a steel plate with ghee. Transfer the cooked Jhunka on to the plate. Spread evenly and allow it to cool down.
Cut it into square or diamond shapes. Can serve this with Chapati or as evening snacks.
Green gram jhunka, hesaru kalu jhunka, jhunka, koreda hittina palya
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