How do I make a smooth, lump-free 'roux' (besan-based) for thickening dishes like Kadhi?

Question

How do you make a smooth, lump-free 'roux' for thickening dishes? Learn the technique for cooking a besan (chickpea flour) base like in Kadhi.

Answer 1

To make a smooth, lump-free besan roux, whisk the besan (gram flour) with cool water or yogurt until no lumps remain *before* adding it to hot oil or ghee. Cook on low heat, stirring constantly, to prevent burning and ensure even thickening.

Detailed Explanation:

A roux, in the context of Indian cuisine using besan (gram flour), is a mixture of besan and a liquid (usually water, yogurt, or buttermilk) used to thicken dishes like Kadhi. The key to a smooth, lump-free roux lies in proper preparation and cooking technique. Here's a step-by-step guide:

1. Measure the Besan: Start with the required amount of besan as per your recipe. A common ratio is 1-2 tablespoons of besan per cup of liquid.

2. Combine with Cool Liquid: In a separate bowl, gradually add cool water, yogurt, or buttermilk to the besan. The liquid should be cold or at room temperature. Adding hot liquid will almost certainly cause lumps to form.

3. Whisk Thoroughly: Use a whisk to combine the besan and liquid. Whisk vigorously until you have a smooth, lump-free mixture. Ensure there are no dry pockets of besan clinging to the sides of the bowl.

4. Prepare the Base: In your cooking pot, heat oil or ghee over low to medium heat. Add any spices or aromatics (like mustard seeds, cumin seeds, or curry leaves) as specified in your recipe.

5. Add the Besan Mixture: Slowly pour the besan mixture into the pot while continuously stirring with a whisk or spatula. This prevents the besan from clumping as it hits the hot oil.

6. Cook on Low Heat: Reduce the heat to low and continue to cook the besan mixture, stirring constantly. This is crucial to prevent burning and to allow the besan to cook evenly. The besan will initially thicken and then start to loosen as it cooks through.

7. Cook Until Aromatic: Cook the besan until it releases a nutty aroma and changes color slightly (usually a shade darker). This indicates that the besan is cooked properly and will not taste raw in your final dish. This process can take anywhere from 5 to 10 minutes, depending on the quantity and heat.

8. Add Remaining Liquids: Once the besan is cooked, gradually add the remaining liquids (like water, yogurt, or buttermilk) to the pot, stirring constantly to prevent lumps from forming. Ensure the liquids are at room temperature or slightly warm.

9. Simmer and Thicken: Bring the mixture to a simmer and continue to cook until it reaches your desired consistency. Stir occasionally to prevent sticking to the bottom of the pot.

Pro Tip:

If lumps do form despite your best efforts, use an immersion blender to smooth out the mixture before adding the remaining liquids. This is a quick and effective way to salvage a potentially lumpy roux.