Back to back recipes from North Karnata, seems interesting isn’t it? (Remember Red chilly chutney?). My love towards North Karnataka food is clearly evident. Isn’t it? Madli (Madali) is a sweet thing which is most staple food of this region during travelling. Whenever home food is desirable during short trip, this madli is packed. A healthy wheat flour based sweet thing lasts for a week satisfying hunger pangs. If you are a person with sweet tooth from this region, then you would have craved for this madli always.
Basically madli is prepared using coarse wheat flour. If you have flour mill nearby, then you can powder the wheat coarsely for the purpose. But since we depend on packed wheat flours, we add little rava or semolina to bring it to coarse texture. With the flour, chapati is prepared bit thicker than normal. When the chapati is still warm, it is made to break and then powdered.
When jaggery, cardamom powder and other stuff is added to powdered chapati, it becomes MADLI. And it is served with either milk or ghee. The authentic recipe from Hubballi Dhaarwad seems so interesting isn’t it. Worth trying once in life.
Watch the video:
Madli | Madali | A North Karnataka Sweet
Ingredients
- 1 cup Wheat flour
- 1/4 cup Fine rava
- 1 tbsp Gram flour
- 1/4 tsp Salt
- 1/2 cup Jaggery
- 2 tsp White sesame seeds
- 1 tsp Poppy seeds
- 1/2 tsp cardamom powder
- 1/2 tsp Dry ginger powder
- 1/4 cup Desiccated coconut
- 2 tsp Roasted gram
Instructions
- Initially roast poppy seeds and sesame seeds, keep aside till use. In a wide bowl add wheat flour, fine rava, gram flour and salt together. Give a quick mix. Adding water incrementally, knead a stiff dough. It should be stiffer than normal chapati dough.
- Let the dough rest for 15 minutes. Pinch a lemon sized ball and roll it like chapati dusting enough flour. It should be rolled bit thicker. Repeat the process with rest of the dough.
- Cook the chapati over hot skillet. You could see some brown spots both sides after cooking perfectly. When it is still warm, fold it many times lengthwise. And using rolling pin, press to break.
- Transfer all the broken chapati in to a mixer and whirl for a minute to get coarse powder. Next include jaggery and whirl again.
- Madli mixture is ready. Transfer this to a wide bowl. Add cardamom powder, ginger powder, roasted gram, roasted sesame, poppy seeds and desiccated copra. Combine everything well.
- The North Karnataka special Madli is ready to be served with milk and ghee.
Notes
- The flour should be slightly coarse to make Madli. So fine rava is added to normal wheat flour to get that coarse-ness.
- The dough should be kneaded stiff for this recipe.
- After making few chapatis, when they are still warm, it's required to be broken through rolling pin.
- You can increase jaggery as per your taste preferences.
- Madli is usually served with milk and ghee.
Do we need to add grated coconut or dried coconut pieces for better taste?
Dried coconut would be better.