Vidarbha is a geographical region in Maharashtra situated on the Eastern side of Maharashtra State. Vidarbha is a Proposed State of Western India that includes Amaravati and Nagpur. Nagpur is the largest city in Vidarbha and Sub Capital of Maharashtra. Nagpur, Amravati, Akola, Chandrapur, Gondia, Wardha, Washim, Buldhana, Bhandara, Gadchiroli, and Yavatmal come under Vidarbha region.
The dense forests and natural beauty of Vidarbha attract tourists. Tadoba – Andhari Tiger Reserve National Park; one of India’s 53 Project Tiger Reserves, Chikhaldara, Tipeshwar Wildlife Sanctuary, Nagzira Sanctuary, Nagardhan Fort, Sevagram, Shri Ambola Devi Temple, and Shri Mahakali Temple are some places to visit in Vidarbha.
Vaidarbhian people speak ‘Varhadi Language,’ a Swindler’s language. Like their language, the Vaidarbhian Food or Vidarbha Special Dishes are spicy and delicious. Vaidarbhian people mostly use Garam Masala, Kala Masala, Dry Coconut, and Poppy Seeds while cooking. Vidarbha also serves sweet dishes like Puranpoli and Aamras and spicy dishes like Varhadi Thhecha, Saoji Mutton, and Saoji Chicken. Let’s have a look at Healthy and Delicious Vidarbha Special Dishes.
1.Ukadpendi
Ukadpendi is one of the healthy, spicy, and delicious dishes in Vidarbha. Ukadpendi is made with Coarse Wheat Flour, Ghee, Chopped Onion, Red Chilli Powder, Turmeric Powder, Salt, Peanuts, Curd, Mustard Seeds, Cumin Seeds, Curry Leaves, Oil, Water, and Coriander Leaves. Put the fry pan on the flame, add some ghee to heat. Add coarse wheat flour and roast it. Remove coarse wheat flour from the pan. Put the fry pan on the flame, add some oil to heat.
Add mustard seeds, cumin seeds, curry leaves, peanuts and fry. Add chopped onions and roast. Add turmeric powder, red chili powder, and salt to fry. Add coarse wheat flour and mix well when the mixture is fried well. Add curd to the mixture and mix. Add some hot water, blend again, and add chopped coriander leaves. Steam for 2-3 minutes by putting lid. Turn off the flame. Garnish with chopped coriander leaves. Healthy, spicy, and delicious Ukadpendi is ready to serve. Ukadpendi, relish with lemon juice and raw onion, is incredible.
2.Rodge
Rodge is a traditional food in Vidarbha. Rodge is made with Coarse Wheat Flour, Oil, Salt, and Water. To make a Rodge, add some hot oil and salt in coarse wheat flour and make a dough like roti dough. Flatten 3-4 small puris from that dough. Keep puris one another and create a structure like an oval. Vaidarbhian’s Roasting method of Rodge is unique and traditional. Vaidarbhian people don’t roast Rodge on Griddle. Rodge is roasted in cow dung cake in Vidarbha. You must try Rodge with Ghee and Vangyachi (Brinjal) in Vidarbha.
3.Chandrapuri Vada
Chandrapuri Vada is one of the spicy and delicious dishes in Vidarbha. Chandrapuri Vada is made with Lakholi Dal, Ginger-Garlic Paste, Cumin-Coriander Powder, Green Chilli, Red Chilli Powder, Turmeric Powder, Salt, Sesame Seeds, Chopped Curry Leaves, Ajwain, Oil, and Chopped Corainder Leaves. Wash Lakholi Dal and soak it for 4-5 hours. Drain all water.
Add Lakholi Dal and Green Chilli in a mixer to grind, and make a rough paste without water. Mix all other ingredients in that rough dal paste. Add Oil to a fry pan and put the fry pan on the flame to heat. Add some hot oil to the mixture for crispiness. To make a Vada, take some portion on your hands, flatten it on your palm, and create a small hole in the center like Medu Vada. Put Vada in hot Oil and deep fry it. Crispy, spicy, and tasty Chandrapuri Vada is ready to eat.
4.Dahyachi Chatney
Dahyachi Chutney is a traditional, spicy, sour, and delicious salad in Vidarbha, like Veggie Yogurt Chutney. Veggie Yogurt Chutney is mainly served in Maharashtra as a salad. Whenever there is a Feast, Dahyachi Chutney is primarily served in Vidarbha instead of Veggie Yogurt Chutney. Dahyachi Chutney is made with Dahi (Curd), Chana Dal, Salt, Oil, Mustard Seeds, Cumin Seeds, Green Chilli, Curry Leaves, Asafoetida, Turmeric Powder, Chopped Coriander Leaves, Chopped Onion, Chopped Tomato and, Chopped Cucumber.
Wash Chana Dal and soak for 3-4 hours. Drain all water. Add Chana Dal and Green Chilli in the mixture without water to grind. Make a rough paste. Take the mixture in a pot, add Dahi to the mixture, and mix well. Add Chopped Onion, Chopped Tomato, and Chopped Cucumber and combine well. Add Chopped Coriander Leaves and Salt, and blend well. For Tadka, put the fry pan on the flame. Add some Oil to heat. Add Mustard Seeds, Cumin Seeds, Curry Leaves, Asafoetida, and Turmeric Powder, and roast well. Add Tadka to the Chutney. Spicy, sour, and delicious Dahyachi Chutney is ready to serve. Dahyachi Chutney and Rodge or Bittya are incredible.
5.Toor Dal Lavath Or Golyachi Aamti
Toor Dal Lavath is one of the traditional and spicy dishes in Vidarbha. Toor Dal Lavath is made with Toor Dal, Coriander Powder, Turmeric Powder, Red Chilli Powder, Salt, Kala Masala, Oil, Chopped Coriander Leaves, Chopped Onion, Ginger-Garlic Paste, Mustard Seeds, Cumin Seeds, Curry Leaves, and Water.
Wash Toor Dal and soak it for 1-2 hours. Drain all water and make a rough paste of Toor Dal in a mixer. Add Coriander Powder, Turmeric Powder, Red Chilli Powder, Kala Masala, and Chopped Coriander Leaves in Toor Dal paste. Rest it for some time, make Curry (Aamti). To make Curry, put a pot on the flame and add some oil to heat. Add Mustard Seeds, Cumin Seeds, and Curry Leaves to fry. Add Chopped Onion and roast well.
Add Ginger-Garlic Paste, Turmeric Powder, Red chili powder, Kala Masala, and Salt and mix well. Add water and cook for 10-15 minutes. Make small Lavath (Pakoda) of Toor Dal mixture in an oval-like structure and put it on Curry. Cook for 5-10 minutes. Garnish with Chopped Coriander Leaves. Spicy and delicious Toor Dal Lavath is ready to serve.
6.Sargunde
Sargunde is a Noodle-like dry food that comes under Dry Substances in Vidarbha. Sargunde is made with Wheat Flour, Semolina, Salt, Water, and Ghee. Wash Wheat 2-3 times and soak for 5-10 minutes. Drain all water from Wheat. Put drained Wheat on cotton cloth and bind Wheat with this cloth overnight.
Next day, grind Wheat on the grinder. Take Wheat Flour, Semolina, and Salt on a plate. Mix them and add water. Make a soft dough. Put some Ghee on your hands, take a small portion from the dough, and twist it on your hands vertically. Take a Skewer Stick and put some ghee on it. Roll over the twisted dough portion on the Skewer Stick-like spring.
Dry it for 30 minutes – 1 hour in Sunlight. Remove Sargunde from Skewer Stick in a plate and dry for 4 – 5 days in Sunlight. Tasty and Crunchy Sargunde are ready. You can make Spicy Sargunde like Maggy or cook it like rice. Sargunde with Aamras is a traditional and delicious dish in Vidarbha.
7.Sukvade Or Sukode
Sukvade or Sukode is a spicy, crispy, and delicious snack in Vidarbha. Sukvade is made with Urad Dal, Wheat Flour, Green Chili, Ginger, Black Pepper, Cumin Seeds, Coriander Leaves, Salt, Oil, and Water. Wash Urad Dal 2 – 3 times and soak for 4 – 5 hours. Add Green chili, Cumin Seeds, Coriander Leaves, Black Pepper, and Chopped Ginger in a mixer to grind.
Drain all water from Urad dal. Make a rough paste of Urad Dal without water in the mixer. Put Urad Dal Paste and add Wheat Flour to it. Add water according to consistency and make a smooth paste. Add ground Green Chili paste in Urad Dal and Wheat Flour paste. Add some Salt and mix well. Put the Fry Pan on the flame and add oil to heat it. Leave medium-size Sukvade in hot Oil and deep fry. Spicy, Crispy and Delicious Sukvade are ready to eat.
8.Aloo Ponga
Aloo Ponga is one of the spicy and delicious dishes in Vidarbha. Aloo Ponga is made with Aloo (Potato), Ponga (Bobby), Onion, Tomato, Red Chilli Powder, Cumin Seed Powder, Chaat Masala, Green Chutney, Salt, and Coriander Leaves. Steam Aloo in the cooker. Mash steamed Aloo and add Chopped Onion, Chopped Tomato, Red Chilli Powder, Cumin Seed Powder, Chaat Masala, Salt, Green Chutney, Shev, and Chopped Coriander Leaves in mashed Aloo. Mix well. Stuff Ponga with the Aloo mixture. Deep on both sides of Ponga in Shev. Spicy and tasty Aloo Ponga is ready to serve. It would be best if you tried it with sour Taramind Chutney.
9.Chinchvani Or Chinchoni
Chinchvani is a sour, sweet, and delicious soft drink in Vidarbha. It is a unique summer drink. Chinchvani is mainly made at the Akshay Tritiya Festival in Vidarbha. Vidarbha always has hot weather; in summer, the weather is scorching. Chinchvani gives coolness to your body on summer days. Chinchvani is made with Taramind, Jaggery, Rice Flour, Vidyache Paan (Betel Leaf), White Chuna, Kaat (Catechu), Vala (Khas), Pure Ghee, Cumin Seeds, Charoli (Chironji), Salt, and Cardamom Powder.
Remove the petiole and some tip of Betel Leaf. Grace some White Chuna and Kaat to the Betel Leaf. Close the Betel Leaf. Put the fry pan on the flame, and add some Pure Ghee to heat. Roast Rice Flour in that Pure Ghee. Soak Vala in water for 1 – 2 hours. Soak Taramind in water for 2 – 3 hours and extract Taramind Pulp by rubbing your hands. Strain Taramind water in a pot and add grated jaggery to that.
Mix them well. Add some water. Add closed Betel Leaf, roasted Rice Flour, and strained Vala water in the mixer jar. Make a smooth paste by grinding. Strain the smooth paste in Taramind and Jaggery water. Again, repeat this process. Mix all ingredients well. Add Cardamom Powder, Salt, and some water. Mix well.
Add Charoli to that water mixture. Add some water and mix well. For Tadka, put a fry pan on the flame and add Pure Ghee to heat. Put Cumin Seeds in the Pure Ghee. When Tadka is ready, turn off the flame. Add Tadka to the water mixture and mix well. Keep it in the refrigerator for 1 – 2 hours to cool. Also, you can keep the water mixture in the refrigerator before tadka and put tadka when you want to drink. Sweet, sour, and supercool Chinchvani is ready to sip in this hot weather.
10.Kohlyache Bond
Kohlyache Bond is one of the traditional sweet dishes in Vidarbha. Kohlyache Bond means sweet Pakoda or Gulgule. Kohlyache Bond is made with Kohla (Pumpkin), Jaggery, Dry Coconut, Cardamom Powder, Wheat Flour, Salt, Oil, and Water. Remove outer skin and seeds from Kohla and grate the Kohla. Put grated Kohla in the fry pan and cook for 15 – 20 minutes by closing the lid.
Add grated jaggery to cooked Kohla and cook for 15 – 20 minutes. Take Wheat Flour in a pot, and add some salt and water according to consistency. Add cooked Kohla and Jaggery mixture, Cardamom Powder, and grated Dry Coconut in Wheat Flour mixture. Mix well, and make a paste-like Pakoda. Put the fry pan on the flame, and add Oil to heat. Put a small pakoda in hot Oil and deep fry it. Sweet and delicious Kohlyache Bond is ready to eat.
11.Patvadi Rassa
Patvadi Rassa is a traditional, spicy, delicious dish in Nagpur, Vidarbha. Patvadi is made with Gram Flour, Ginger-Garlic and Green Chili Paste, Mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Salt, Oil, Water, and Corainder Leaves. Put the fry pan on flame and add some oil to heat. Add Mustard Seeds and pop up them.
Add Cumin Seeds, Asafoetida, Ginger-Garlic, and Green Chili Paste, and fry for a minute. Add Turmeric Powder and mix well. Add some Water and Salt. Let the Water boil. Add Gram Flour and stir continuously; no lumps will come. Add Chopped Coriander Leaves, cover, and steam for 5 minutes. Turn off the flame. Take a plate and grease it with Oil.
Transfer the Gram Flour mixture to the plate and spread evenly. Let it cool down. Rassa is made with Chopped Onion, Garlic Cloves, Chopped Ginger, Sesame Seeds, Poppy Seeds, Kanda Lasun Masala, Dry Coconut, Salt, Oil, and Water. Put the fry pan on the flame and add some Oil to heat. Add Chopped Onion and fry until it gets a light golden color.
Add Garlic Cloves, Ginger, desiccated Dry Coconut, Sesame Seeds, and Poppy Seeds, fry well. Add the mixture into a mixer jar and paste with minimum water. Put a fry pan on the flame and add some Oil to heat. Add Masala Paste to hot oil and roast. Add Kanda Lasun Masala and mix well. Fry for 4 – 5 minutes. Add Water and Salt, mix well. Let it Boil. Till then Gram Flour mixture cools, cut this mixture into pieces like a Rhombus shape. Spicy and delicious Patvadi Rassa is ready to serve. Deep Patvadi in Rassa while serving. Patvadi Rassa and Bhakri are incredible.
12.Jwaricha Thombara
Jwaricha Thombara is a traditional and healthy dish in Vidarbha. It is mainly cooked in Festive Season, like ‘Bail Pola.’ Jwaricha Thombara is made with Jwari (Sorghum), Jaggery, Pure Ghee, Salt, Oil, and Water. Wash Jwari 2 – 3 times and soak for 15 – 20 minutes. Drain all water from Jwari. Keep Jwari on a cotton cloth and let it dry. Add dried Jwari in a mixer jar and grind it.
Clean all dirt from Jwari and remove dirt. Put ground Jwari in the pressure cooker. Add Water, some Oil, and Salt to ground Jwari. Close the lid and cook on medium flame until 7 – 8 whistles. Turn off the gas, and remove cooked Jwari from the pot or bowl when the cooker cools down. Healthy and delicious Jwaricha Thombara is ready to serve. Serve this dish with some Jaggery and Pure Ghee. It would be best if you tried this healthy dish in Vidarbha.
13.Tilachya Koslya
Tilachya Koslya is one of Vidarbha’s traditional, sweet, healthy, and delicious dishes. Tilachya Koslya is mainly cooked in the ‘Makar Sankranti (Pongal)’ Festival in Vidarbha. Tilachya Koslya is made with Rice Flour, Sesame Seeds, Jaggery, Pure Ghee, Crushed Peanuts, Cardamom Powder, Salt, Oil, and Water.
Put a pot on the flame and add water to heat. Add some salt and pure ghee to the water and let it boil. When water boils, add Rice Flour to hot water and stir continuously without lumps on medium flame. Steam for 5 minutes by closing the plate on it. For stuffing, Roast sesame Seeds in the fry pan. Add roasted Sesame Seeds, Jaggery, and Cardamom to the mixer jar and grind it. Put the Rice Flour mixture on a plate and make a soft dough.
Take a small portion from that dough and make a small puri. Stuff Puri with ground Sesame Seeds and crushed Peanuts. Close all the sides by pressing, give structure like Karanji. Take a steamer and grease it with Oil. Put all Tilachya Koslya on the steamer and steam for 15 – 20 minutes. If you like fried Tilachya Koslya, you can deep fry them in Oil instead of steaming them. Sesame seeds help warm up your body in the winter season. Sweet, healthy, and delicious Tilachya Koslya is ready to eat. Tilachya Koslya and Pure Ghee are incredible.
14.Papadkut Upma
Papadkut is one of the traditional, healthy, crunchy, spicy snack or breakfast dishes in Vidarbha. Papadkut is a Rumali Roti; this Roti is dried in Sunlight to make a Papad. These dried Papadkut are stored in Vidarbha and used to make various dishes. Let’s look at a healthy breakfast dish from Papadkut: Papadkut Upma.
Papadkut Upma is made with Papadkut, Chopped Onion, Green Chili, Curry Leaves, Peanuts, Asafoetida, Turmeric Powder, Salt, Mustard Seeds, Cumin Seeds, Oil, Coriander Leaves, and Water. Put the fry pan on the flame and add some Oil to heat. Give Tadka of Mustard Seeds, Cumin Seeds, Asafoetida, and Curry Leaves in this hot Oil. Add Peanuts, Green Chili, and Chopped Onion in Tadka and roast well until onion smooths.
Add Turmeric Powder and salt, mix well. Crush some Papadkut on a plate. Add crushed Papadkut to that mixture and combine well. Sprinkle few Water drops from your hands. Steam for 5 – 8 minutes by living plate. Turn off the flame. Garnish it with chopped Coriander Leaves. A healthy, spicy, crunchy, and delicious breakfast dish, Papadkut Upma is ready to serve. Serve with exploded Lemon.
15.Gola Bhat
Gola Bhat is a spicy and delicious special dish in Nagpur, Vidarbha. Gola Bhat is made with Basmati Rice, Asafoetida, Turmeric Powder, Salt, Lemon Juice, Oil, Water, Gram Flour, Gram Flour, Coriander Powder, Cumin Seeds Powder, Red Chilli Powder, Crushed Garlic Cloves, Curd, Mustard Seeds, Curry Leaves, Coriander Leaves, and Dry Red Chili. Wash Basmati Rice 2 – 3 times properly, add some Water, and keep it aside for 30 minutes.
Till then, make a dough for Gole (Dumplings). For Dumplings, add Gram Flour, Coriander Powder, Cumin Seeds Powder, Red Chilli Powder, Turmeric Powder, and Salt in a bowl and mix well. Add Oil, crushed Garlic Cloves, and Curd to that mixture and blend well again. Knead the mixture with light pressure. Make Dumplings from that mixture and press a little with your fingers. You can also make balls instead of Dumplings.
Make all Dumplings and keep them aside. Make Rice (Bhat). Drain all water from Basmati Rice. Put a pot or a Kadhai on the flame and add some oil to heat it. Add Asafoetida in hot Oil. Add soaked basmati rice to hot oil and roast on low flame. Add water as double as Basmati Rice and mix well. Add Turmeric Powder and Salt, mix well again. Add some Lemon Juice. Cover it with a plate and cook on a medium flame for 5 – 8 minutes. Remove the plate, place all the dumplings on the rice, and mix them.
Add some hot water, if required, and cook for 10 – 15 minutes by covering the plate with a medium flame. Turn off the flame. Keep the pot as it is on the gas. For Tadka, put the Tadka Pan on the flame and add some oil to heat it. Add Mustard Seeds, Asafoetida, Curry Leaves, and Dry Red Chili. Stir well and turn off the flame. Check the rice and garnish with chopped Coriander Leaves. Add Tadka on Gola Bhat. Spicy and delicious Gola Bhat is ready to eat.
16.Methiche Bond
Methiche Bond is a traditional, spicy, crispy, and delicious snack in Vidarbha. Methiche Bond is made with Fenugreek (Methi) Seeds, Fenugreek Leaves, Rice, Sesame Seeds, Ajwain, Garlic Cloves, Green Chili, Turmeric Powder, Red Chilli Powder, Coriander Powder, Wheat Flour, Coriander Leaves, Salt, Oil, and Water. Add Rice and Fenugreek Seeds together and wash for 2 – 3 times.
Make Rice in a Pressure Cooker. When the rice cools, add it to a mixer jar. Add Chopped Fenugreek Leaves, Garlic Cloves, and Green Chili in that jar and make a rough paste in a mixer. Put this paste on a plate and add some Wheat Flour to it according to consistency. Add Read Chilli Powder, Coriander Powder, Turmeric Powder, Ajwain, Sesame Seeds, Chopped Coriander Leaves, and Salt and mix well.
Add some water to that mixture and make a dough. Put plastic paper on a Rolling Pin and spread some Oil on it. Take a small portion from the dough and flatten it like a small puri or pat it with a palm and fingers. Put the fry pan on the flame and add Oil to heat. Put Methiche Bond in hot Oil and deep fry. You can store them for 2 – 3 days. Spicy, crispy, and delicious Methiche Bond is ready to eat. Hot Tea and Methiche Bond are incredible.
17.Kacchya Kairicha Aamras
Kacchya Kairicha Aamras is a traditional sweet dish in Vidarbha mainly cooked at the ‘Akshay Tritiya’ Festival. Kacchya Kairicha Aamras is made with Kacchi Kairi (Raw Mango), Jaggery, Rice, Betel Leaf, White Chuna, Kaat (Catechu), Vala (Khas), Pure Ghee, Cardamom, Cloves, Cumin Seeds, Chironji, Grated Dry Coconut, Salt, and Water. You can use Totapuri Aamba Kairi or Kalami Aamba Kairi.
Wash Vala 2 – 3 times, cut it, and place it in a bowl. Wash some Rice 2 – 3 times and put it into Vala. Add some Water and keep it as it is overnight. Put Kacchi Kairi in a Pressure Cooker, add water, and cook until three whistles. Take Betel Leaf in a plate. Spread some White Chuna on Betel Leaf. Put some Kaat, Cardamom, and Cloves in Betel Leaf. Close Betel Leaf and put it in a mixer jar to grind. Remove all water from Vala and Rice.
Add Vala and Rice to that mixer jar. Make a rough paste of all these ingredients without water. Add some water and make a smooth paste. Strain the paste while adding water. Repeat the grinding process 1 – 2 times and take Betel Leaf Vala Water. Keep cooked Kacchi Kairi in a pot. Remove the outer skin of it. Put a Mango Husk in a pot. Wash the outer skin and mango seed in water. Add this Water to Mano Husk and mix well.
Kairiche Panhe is ready. Put a pot on the flame and add some Pure Ghee to heat. Add Cumin Seeds, Cardamom, and Cloves in hot Pure Ghee. Roast well. Add Kairiche Panhe to that tadka and let it boil. Add Betel Leaf and Vala Water in boiled Kairiche Panhe. Stir well and boil. Add grated jaggery and cook until jaggery mixes in the boiled mixture. Add Chironji, grated Dry Coconut, and some Salt, and combine well. Stir continuously and boil for 2 – 5 minutes. Sweet, sour, and delicious Kacchya Kairicha Aamras is ready to serve.
18.Khandolichi Bhaji
Khandolichi Bhaji is a traditional, spicy, and delicious dish in Vidarbha. Khandolichi Bhaji is made with Gram Flour, Red Chilli Powder, Turmeric Powder, Salt, Garam Masala, Cumin Seeds, Desiccated Coconut, Crushed Peanuts, Coriander Leaves, Oil, Water, and Paste of Onion, Ginger, Garlic, Green Chili. To make Khandoli, put Gram Flour in a bowl. Add Red chili powder, Turmeric Powder, Salt, Garam Masala, Cumin Seeds, and some Paste of Onion, Ginger, Garlic, and Green chili in a Gram of Flour and mix well.
Add water and knead it. Make a dough. Grease it with Oil and rest it for 5 – 10 minutes. Till then, make Rassa. Put a pot on the flame, and add some Oil to heat. Add Cumin Seeds, Paste of Onion, Ginger, Garlic, and Green Chili in Oil and roast well. Add Desiccated Coconut and Crushed Peanuts mix well. Add Red Chilli Powder, Turmeric Powder, Garam Masala, and Salt and combine well. Add chopped Coriander Leaves. Add water as much Rassa as you want. Stir well and let it boil.
Take a small portion of Gram Flour dough. Grease some Oil on the Rolling Pin. Flatten the portion of Gram Flour dough like Roti. Stuff this Roti with Desiccated Coconut and Crushed Peanuts. Roll the Roti like Frankie and close all the sides. Make all Khandoli’s like this. Put the steamer on the flame and steam Khandoli for 10 – 15 minutes. Take steamed Khandoli on a plate and cut it into 2 – 3 pieces. Put Khandoli in boiled Rassa and cook for 5 – 8 minutes. Spicy and delicious Khandolichi Bhaji is ready to serve.
19.Bittya
Bittya is one of the traditional and delicious dishes in Vidarbha. Bittya is made with Wheat Flour, Ajwain, Salt, Oil, and Water. Take Wheat Flour on a plate. Add some Ajwain by crushing it with your hands. Add some Salt and Water. Make a dough like Roti. Take a portion of the dough and make a big ball to make Chapati (Big Roti). Flatten Chapati on Rolling Pin. Grease it with Oil.
For layers, roll over Chapati and close all the sides. Again, make a ball of that rolled Chapati and grease with some Oil. Steam the ball of that rolled Chapati on the steamer for 10 – 15 minutes. When it cools down, cut them into large pieces. You will see beautiful layers. Put Fry pan or Kadhai on the flame. Add Oil to heat. Put steamed Bittya in hot Oil and deep fry them. Crispy and delicious Bittya are ready to eat. Bittya with Vangyachi Bhaji, Rice, and Cooked Dal are incredible.
20.Moogdaliche Timane
Moogdaliche Timane is a delicious breakfast dish in Vidarbha. Moogdaliche Timane is like a Dosa. Rice is mainly used to make Dosa on the South Side of India. In Vidarbha, Dal is primarily used to make a Dosa. Let’s see the crispy and delicious recipe of Moogdaliche Timane. Moogdaliche Timane is made with Moog Dal, Green Chili, Garlic, Turmeric Powder, Salt, Oil, Water, and Coriander Leaves.
Wash Moog Dal for 2 – 3 times. Soak washed Moog Dal for 7 – 8 hours or overnight. Add soaked Moog Dal, Green Chili, and Salt for Batter in a mixer jar. Add water to the mixer jar and grind a paste-like Dosa Batter. Add Turmeric Powder, Salt, and Chopped Coriander Leaves, mix well. Put the Dosa Pan on the flame and grease it with Oil. Spread Timane Batter on the pan and roast well. Crispy and delicious Moogdaliche Timane is ready to eat. Try this Timane with Coconut Chutney or by rolling with Peanut Chutney.
These Vaidarbhian dishes are healthy, unique, and delicious. It would be best if you tasted these healthy and delicious Vidarbha special dishes whenever you are in Vidarbha.
