Comments on: Nankatayi

By: vidya

vidya — Fri, 04 Sep 2009 10:29:44 +0000

namaskara !! tried these out today and the first batch got over as soon as it was out of the oven !!! really yum !!! i did not keep the dough for 4- 5 hours but baked it immediately.

my daughter made the second batch adding two spoons of cocoa powder to make a batch of chocolate nankhatyi and they are just as delicious. she is so excited…

thanks a lot.
vidya

By: Gayatri

Gayatri — Tue, 01 Sep 2009 13:08:07 +0000

Hello,
Thank you for this wonderful recipe. I had been looking for a recipe which did not ask for Dalda/vanaspati as its difficult to find it abroad (I live in UK). The nankhatayi turned out great and I have now tried a variation using half and half wholemeal flour and plain flour and also adding ragi flour. I have to mention that when i mixed the wholemeal flour and ragi flour, the mixture was wet as compared to the one with just plain flour. I added some more plain flour and the nankhatayis still came out well. I saw a few comments which said that their mixture was too wet, so maybe adding some more flour upto another 1/4 cup or slightly more to get a working consistency might help. I increased the temperature to 200 degrees Celsius and they got done in around 12 minutes.
Thank you once again.
Cheers
Gayatri

By: smita

smita — Wed, 15 Jul 2009 17:11:41 +0000

made these today..they are good…even kids liked them

By: deepika

deepika — Wed, 24 Jun 2009 11:42:04 +0000

i have a OTG of morphy richard and i want to make nankhatayi it have a maximum heating temperature 250.I would like to ask you few things written below:
1) What temperature i have to preheat
2) how much time for baking i have to give.
3) I also want to know what indian baking items can be made in OTG as i am a pure vegetarain.
4) can we make naan & tandoor roti in OTG

Shilpa: The temperatures I have mentioned on this site are in F. Looks like your oven has temperatures in Celcius. So convert the temperatures accordingly. You can make vegetable kababs/naan etc.

By: jerry kolet

jerry kolet — Sat, 04 Apr 2009 13:47:49 +0000

i remember going to a bakery at evening time with the dove prepared and rounded. they would put nankatie in the cold oven (bhatti).
really tasty treat. no cokies taste like them

By: karuna

karuna — Mon, 09 Mar 2009 13:19:20 +0000

your method is good but i need microwave,s nankhatie is how can make.

By: Neha

Neha — Wed, 25 Feb 2009 21:51:50 +0000

Is there is any way to use substitute for Vanaspati/ghee.. today i tried with half oil and half margarine . but i am not satisfied with the result .

Shilpa: Sorry, I don’t know. As far as i know, oil won’t work in this.

By: Smitha V. Pai

Smitha V. Pai — Mon, 23 Feb 2009 04:51:36 +0000

i just love nankatai… even after marriage… i tell mom to prepare them for me… even my husband loves them… he tho eats 4-5 one after another at times…. i just love d aroma when its almost done…. i remember mom preparing it in d round oven… n even now wid latest tech… she prepares d delicious ones…

By: Arundati

Arundati — Thu, 19 Feb 2009 06:04:45 +0000

Hi Shilpa ! great recipe can u please also mention the Celsius equivalent in your future recipes ….thanx

By: Seema

Seema — Tue, 17 Feb 2009 23:27:20 +0000

Hi Shilpa,

I am from Karkala in Udupi district and love konkani food. Your website is something which i use everyday now. Thanks for sharing all the recipes. By any chance, do you have recipe of Laabu Curry. Laambu is the round white mushroom we get in South canara before rainy season.