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Indian food is world famous for its variety of flavours, brightness, and at the same time a great texture; it can offer an indefinite variety of meals. Although pasta is frequently connected to Italian cuisine, traditional Indian meals also have enticing pasta-like qualities that are gratifying and cosy. Although these foods may be prepared similarly to pasta in terms of rolling, shaping, and cooking, they are distinctively Indian due to the addition of local spices, herbs, and flavours. Many of these recipes are from different parts of India and include a balance of taste and health Many of them use regional ingredients and methods to express their cultural heritage. Discover eight Indian pasta-like meals that you must try if you want to fully enjoy the variety and richness of Indian cooking.
Dal Dhokli (Gujarat)
A popular Gujarati traditional dish, Dal Dhokli combines soft, flat wheat noodles with spicy lentils to make a satisfying bowl of taste. The key part in this dish is dal, which is usually made with split pigeon peas or toor dal. It gets boiled and mixed with many spices like cumin, turmeric, and a bit of jaggery for sweetness. Before being poured into the simmering lentil soup, the wheat dough pieces, known as dhokli, are first rolled out into flat circles and then cut into the shapes that you choose. This technique of cooking makes a satisfying dish which has healthy, as the dhoklis gets to soak up the spiced dal. It is usually served with a squeeze of lemon for sharpness and topped with fresh coriander.
Image Credit: Wikimedia Commons
Shengole (Maharashtra)
Shengole is a special Maharashtra dish made using pasta-like dumplings made from rice flour. This meal, which reflects the region's bright coastal areas flavours, is especially popular in the Konkan area. Shengole is made from a mix of rice flour, water, salt, and spices to make a smooth dough.
Then the dough is stretched into long forms and subsequently cooked in boiling water until it rises and softens. To improve the dish's flavour, the Shengole is usually fried and then tossed in a spiced coconut sauce mixed with grated coconut, chilli, and a variety of spices. The final taste is that fusion of rice flour with spices and colourful coconut that makes it truly yummy. Shengole is a special, fulfilling dish that can be prepared for lunch or dinner and served with a side of hot curry.
Yetti Masala Pundi (Karnataka)
A delicious meal made with rice flour and prawns (yetti) is Yetti Masala Pundi. The Pundi, which resemble rice dumplings, are formed into tiny balls and then cooked slowly in spiced coconut water, which gives them a flavourful and fresh taste. Grated coconut and finely diced prawns marinated in curry leaves, turmeric, and red chilli are mixed with seasoned rice flour to produce Yetti Masala Pundi. These components are formed into tiny dumplings, which are subsequently cooked through by steaming. For a delicious supper, serve it with a side of fresh chutney and a drizzle of coconut oil on top.
Dal Ki Dulhan (Uttar Pradesh)
Dal ki Dulhan, often known as the "bride of lentils," is a nourishing, traditional cuisine from Uttar Pradesh that has a distinctive blend of pulses and wheat and is prepared and textured similarly to pasta. Dal ki dulhan is made by cooking a mixture of lentils (usually a blend of urad and chana dal) until they are soft. Wheat flour is kneaded into a soft dough while the dal is simmering, then smoothed out and sliced into thin strips that resemble noodles. By adding these strips to the lentil mixture, the flavours of the dal and spices may absorb into the lentils while they cook. To add texture and richness, the dish is frequently finished with a tempering of spices, cumin seeds, and ghee. Its presentation is enhanced by a garnish of fresh coriander.
Menthe Kadubu (Karnataka)
Originating in Karnataka, Menthe Kadubu is a delicious steamed dumpling that enhances any meal. These rice flour dumplings have a distinct flavour and aroma because to the addition of fenugreek seeds, also known as menthe. Menthe Kadubu is made by combining rice flour, water, spices, and finely chopped vegetables to produce a batter. After being soaked and ground into a paste, the fenugreek seeds are added to the recipe, giving it a delightful bitterness that goes well with the dough. The mixture is steamed until it is cooked through after being carefully formed into tiny rounds. The fenugreek gives these dumplings a comforting aroma and they are delicate and fluffy. Served with spiced sambar or coconut chutney.
Kakka Orotti (Kerala)
Offering a distinctive seafood experience, Kakka Orotti is a typical Keralan dish made of rice-based dumplings stuffed with a spicy blend of clams. It is found especially in the coastal regions of Kerala since fish and other seafood have a great influence on Kerala's traditional cuisine. Kakka Orotti is formed by preparing a rice flour dough and rolling it out into thin rings. The filling is prepared from the fresh clams that are steamed, shelled, mixed with coconut, and onions, and the spices of pepper black and turmeric. Each dough circle is then folded over and sealed once the clam filling has been inserted in the centre. Until the rice flour is well cooked and the flavours blend smoothly, the dumplings are either steam-boiled or cooked slowly.
Govind Gatta (Rajasthan)
A Rajasthani savoury meal called Govind Gatta shows the adaptability of gramme flour (besan) dumplings, which are similar to pasta. This dish which is true traditional Rajasthani food is particularly preferred in most Rajasthani homes. A dough produced from gram flour combined with salt, cumin, and turmeric is the first step in the production process. Boiling or steaming is the method used to cook it after the dough is turned into little dumplings. After being formed, these dumplings are frequently boiled in a tasty gravy that is made with yoghurt, tomatoes, and a variety of spices. This leads to a thick rich creamy sauce that sticks to the dumplings.
Image Credit: Wikimedia Commons
Dal Pithi (Bihar)
Bihar's comfortable Dal Pithi dish, which is similar to pasta in both presentation and fulfillment, consists of wheat dumplings cooked in a tasty lentil broth. This dish is very liked in the cold months, as it gives families warmth. Dal Pithi is created by combining wheat flour, salt, and water to make a dough, which is then flattened out and cut into little rounds or squares. Cooked lentils, typically split yellow peas, are stuffed inside these dumplings along with spices like cumin, coriander, and green chillies for added flavour. After that, the filled dumplings are placed in a pot of simmering spicy dal to finish cooking and absorb the flavourful lentils. This dish is usually consumed hot and is garnished with fresh coriander
