Black soybean hill dish, flame scattered in metro city, know the recipe of ‘Bhatt Ke Dubke’

Bageshwar. Every kitchen in the soil of Uttarakhand tells a story. There is also a taste in these stories, which has made big cities crazy with its simplicity. This is a rigorous thing of Bhatt, which is not just a dish, but a unique confluence of hill culture and health. This dish made from Bhatt i.e. black soybean is now gradually crossing the borders of Uttarakhand and making it to the restaurant of metro cities. Bhatt’s dip is specially made in the Kumaon region, but its popularity has now reached cities like Delhi, Dehradun and Haldwani via Garhwal. This dish is not only delicious, but is also considered very nutritious due to being rich in protein and fiber.

Learn how to make

Gopal Mehta, a resident of Bageshwar, says to Local 18 that firstly roast the grains of Bhatt i.e. black soybean. They are roasted and grinded coarsely till they become golden. After this, heat the water in an iron pan. Let a handful of rice cook in it. Now mix the ground bhatt and add salt as per taste. Leave it to cook on low heat. Gradually, its fragrance will start spreading throughout the house. Its color is thick and indicates maturity. When the dish becomes completely thick and fragrant, then understand that your bhatt’s dip is ready.

Unmatched with rice

Bhatt’s dip is usually served with hot rice. Many times people like to eat it with roti too, but its real taste brings rice with rice. This dish is not heavy. Therefore, people of all ages can easily consume it. This traditional recipe of the mountains has now gradually become part of hotels and restaurants. In cities like Nainital, Dehradun, Haldwani, Bhatt’s dip is now appearing in the menu regularly. Many people of hill origin definitely serve it to their guests on a special occasion.