Name: Marwari Ker-Kulith Steamed Pooda
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Kulith (Horse Gram), dry; 1/4 cup Ker-Sangri (dried desert berries & beans blend), dry; 3/4 cup Besan (Gram Flour); 1/4 cup Whole Wheat Flour (Atta); 1/4 cup Plant-based Yogurt (unsweetened, plain); 1.5 cups Water (approx., divided); 1.5 tsp Ginger-Green Chilli Paste (freshly ground); 1/2 tsp Ajwain (Carom Seeds); 1/4 tsp Turmeric Powder; 1 tsp Mathania Red Chilli Powder (divided, or use Kashmiri for less heat); A pinch of Asafoetida (Hing); Salt to taste; 1 tsp Fruit Salt (Eno) or 1/2 tsp Baking Soda + 1 tsp Lemon Juice; 2 tbsp + 1 tsp Groundnut Oil (divided); 1/2 cup Carrots, grated; 1/4 cup Beetroot, grated; 1/2 tsp Mustard Seeds; 1/2 tsp Cumin Seeds; 1 tbsp Coriander Powder; 1 tsp Fennel Powder (Saunf powder); 1 tsp Amchur (Dry Mango Powder); 1 tsp Kasoori Methi (Dried Fenugreek Leaves), crushed; 1/2 tsp Black Salt (Kala Namak); 3 tbsp Fresh Coriander Leaves, chopped (divided); 1 tsp Sesame Seeds; 2 Green Chillies, slit lengthwise; 1 tsp Lemon Juice

The Preparation

Step 1

Step 1: Prepare the Kulith and Ker-Sangri. Soak dry Kulith (Horse Gram) overnight. Drain and pressure cook with fresh water for 4-5 whistles until tender. Drain well and coarsely mash. Soak dry Ker-Sangri in hot water for 2-3 hours until softened. Drain and boil in fresh water for 10-15 minutes until tender. Drain well and chop finely.

Step 2

Step 2: Make the Ker-Kulith Filling. Heat 1 tbsp groundnut oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add a pinch of asafoetida, 1 tsp ginger-green chilli paste, and 1/2 tsp Mathania Red Chilli Powder. Sauté for 30 seconds. Add grated carrots and beetroot, cook for 2-3 minutes until slightly tender. Add the mashed kulith and chopped ker-sangri. Mix well.

Step 3

Step 3: Spice the Filling. Add coriander powder, fennel powder, amchur, kasoori methi, black salt, and salt to taste to the filling. Cook for 5-7 minutes, stirring occasionally, until the mixture is relatively dry and aromatic. Stir in 2 tbsp fresh coriander leaves. Set aside to cool slightly.

Step 4

Step 4: Prepare the Pooda Batter. In a large bowl, combine besan, whole wheat flour, plant-based yogurt, 1 tsp ginger-green chilli paste, 1/2 tsp Mathania Red Chilli Powder, ajwain, turmeric powder, a pinch of asafoetida, and salt to taste. Gradually add about 1 cup of water, whisking continuously to form a smooth, thick pouring batter (like dhokla batter). Add 0.5 tsp groundnut oil and mix.

Step 5

Step 5: Steam the Pooda. Grease a 8-inch round or square steaming plate/thali with 1 tsp groundnut oil. Just before steaming, add fruit salt to the batter and pour 1-2 teaspoons of water over it to activate. Gently mix once or twice. Immediately pour half of the batter onto the greased plate, spreading it evenly. Steam in a preheated steamer for 5 minutes until partially set.

Step 6

Step 6: Layer and Finish Steaming. Carefully spread the entire Ker-Kulith filling evenly over the partially steamed batter. Gently pour the remaining batter over the filling, ensuring it covers it completely. Steam for another 15-20 minutes, or until a knife inserted into the pooda comes out clean. Remove from steamer and let it cool for 5 minutes before cutting into diamond or square shapes.

Step 7

Step 7: Prepare the Tempering. Heat the remaining 1 tsp groundnut oil in a small pan. Add mustard seeds, cumin seeds, and sesame seeds. Once they splutter, add slit green chillies. Sauté for a minute. Pour this hot tempering evenly over the steamed pooda pieces. Garnish with the remaining 1 tbsp fresh coriander leaves and a drizzle of lemon juice. Serve warm.

Step 8

Step 8: Serving Suggestion. Serve the Marwari Ker-Kulith Steamed Pooda as a nutritious breakfast or a light main course, perhaps with a side of plain plant-based yogurt or a simple green chutney.