My family has roots in the Marathwada region of Maharashtra and the food from this region is quite robustly spicy to say the least. The region has been geographically quite drought prone, so the cuisine doesn’t make much use of a lot of variety of produce; but uses only a few ingredients in many different ways.
This is my Aaji’s (grandmother’s) recipe and it is pure comfort food for me. The fact that it uses a couple of different flours makes it quite nutritious. I’ve stuck to the original recipe and used Jowar, besan and atta here. But there are other regions in Maharashtra which make this with kulith (horsegram) flour or Ragi/ Nachni (finger millet) flour too. One can use different multigrain combinations of their choice and enjoy this soupy, one pot meal on a cold winter evening.
2 cups Jowar (Sorghum) flour;
1 cup Besan (Chickpea flour);
½ cup Atta (whole-wheat flour);
10-12 cloves of garlic, roughly crushed;
A handful of coriander leaves, chopped;
½ tsp Jeera (Cumin seeds);
½ tsp Ajwain (Carom seeds);
¼ tsp Rai (Mustard seeds);
Water, for kneading the dough and 6 cups for the base;
5-6 curry leaves;
2 tsp Oil;
Turmeric, a small pinch;
Salt, to taste;
Red chilly Powder, to taste;
Ghee (Clarified butter), to top.