(This month, each day, except the four Sundays, I will be blogging about interesting features associated with Bengaluru, formerly known as Bangalore, as part of the Blogging from A to Z April Challenge)
It's a sort of flatbread, made of wheat flour or chana dal (chickpea lentils) or maida (refined wheat flour). Other ingrediants include turmeric powder, grated coconut, jaggery or sugar, cardomom powder, salt, cooking oil, etc.
There are so many regional variants of this.
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| Image courtesy: The Times of India |
Though it can be made and had at any time, it's a very common dish during festivals or joyful occasions like weddings. There are plenty of websites that tell you how to make it. Here's one - Archana's Kitchen.
(In the next part in the series, on the 19th, we again go back in time and look at something historical.)