This recipe is a popular staple from North Karnataka and parts of Maharashtra.
It is a dry, crumbly dish made from gram flour (besan), known for being travel-friendly and a perfect companion for Kadak Jolada Rotti (hard sorghum bread).
Ingredients
Gram Flour (Besan/Kadale Hittu): 1 cup
Cooking Oil: 2-3 tablespoons
Mustard Seeds & Cumin Seeds: 1/2 tsp each
Garlic: Crushed (generous amount for better flavor)
Onion: 1 large, finely chopped
Curry Leaves: A handful
Red Chili Powder: As per taste
Turmeric Powder: 1/2 tsp
Salt: To taste
Coriander Powder (Dhania): 1 tsp
Fresh Coriander Leaves: For garnish
Water: For sprinkling
Preparation Steps
Tempering: Heat oil on a tawa (griddle). Add mustard and cumin seeds. Once they splutter, add a generous amount of crushed garlic and sauté until fragrant.
Sautéing Veggies: Add a pinch of hing (asafoetida), followed by finely chopped onions. Sauté until the onions turn soft and slightly translucent. Add curry leaves and continue to stir.
Adding Spices: Lower the flame and add red chili powder, turmeric powder, salt, and coriander powder. Mix well to combine the spices with the oil and onions.
The Flour Base: Add the gram flour (besan) directly to the tawa. Stir continuously to ensure the flour mixes with the spices and oil. Use the spatula to break any lumps that form, pressing down to achieve a crumbly, “uduru” (loose) texture.
Steaming: To cook the flour thoroughly, sprinkle a little water (just a few drops) over the mixture. Cover with a lid and let it steam on low heat for 2-3 minutes.
Finishing Touches: Remove the lid, add freshly chopped coriander leaves, and give it a final mix. The Jhunka should be dry, grainy, and aromatic.
Serving Suggestions
Best Paired With: Kadak Jolada Rotti (Crisp Sorghum Roti) and raw onions.
Side Dishes: Tastes excellent with yogurt or tomato chutney.
Travel Tip: This dish lasts long without spoiling, making it ideal for long journeys or picnics.
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