Set dosa is one of the most loved breakfast in Karnataka. Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .
My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here.
Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all .
I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi. Click on the recipe names above for detailed method of preparation.
Ingredients
2 cups idli rice 1 cup whole udad dhall (udad dal gota) 1/4 cup beaten rice /Poha 1/4 sabudana /jawwarsi 2 tsp channa dal 1 tsp methi seeds salt to taste
Method
Wash the idli rice and udad dal 3 or 4 times until the water is clear .
Sift the beaten rice once and wash it thoroughly under the colander .
Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .
After the soaking Time, grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to the blender method .
Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.
Allow the batter to ferment in a warm place for 8 to 10 hrs .
To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set Dosa has to be slightly thick .
The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.
Slowly flip over and cook on the other side for just 10 sec .
If the batter is well fermented, then absolutely no oil is required to cook the dosa.
Neer dose or neer dosa is a very popular breakfast from Tulu Nadu in Karnataka and delicacy from Manglorean cuisine .
Neer dosa literally means water dosa in Tulu/Kannada but that doesn't mean that it is made from water ,just that the batter to prepare the dosa is very watery hence its called Neer Dosa. The consistency of the batter is very similar to that of Rava Dosa meaning pouring consistency.
Best part of Neer Dosa is the simplicity in preparation as there is no fermentation needed like the usual dosas,meaning you can make dosas as soon as the batter is ready .
Neer Dosa uses just 2 ingredients ;rice and water .Adding grated coconut is optional but tastes really good when added to the batter .
Neer dosas are very soft and spongy to eat and it remains the same even after a few hours of preparing, making it ideal to pack for lunch box or travel .
Neer dosas are served with coconut chutney , sagoo , balehannu Rasayana and for non veg lovers it is paired with some spicy curry made from egg,chicken etc .
Soaking Time - 4 to 5 hrs Preparation Time - 15 mins Complexity - simple Makes - 15 to 16 neer dosas
Ingredients
2 cups normal rice (except basmati) 1/2 cup grated coconut Salt as needed Water to grind
Video recipe
Method
Wash the rice well and soak it overnight or for minimum of 5 hrs .
After 5 to 6 hrs , transfer the soaked rice to a blender along with the coconut and grind it to a fine paste..donot add water to grind. The water in which you have soaked the rice is sufficient to grind the batter .
Transfer this batter to a wide vessel and add some more water and bring it to a pouring consistency. Check the video recipe below for exact consistency. Add salt as needed.
Heat a non stick tawa or a seasoned cast iron .
Sprinkle some water on the tava and if it sizzles immediately the tawa is ready to make dosas .
Pour the batter from outside to inside like how we do for rava dosa . Donot spread the batter like regular dosas.
Close the dosa with a lid for 30 to 40 sec and then open it up .Slowly using a spatula remove the dosa and fold it up like a wedge and serve with chutney or any other side dish of your choice.
Neer dosa gets cooked only on one side. You don't have to flip over and cook .
Keep adjusting the heat of the tawa as you keep making the dosas. If the tawa is too hot then the dosas won't get cooked evenly.
Avarekaalu Mixture is a speciality of Karnataka prepared by deep frying fresh hyacinth beans /avarekaalu . This tea time snack is very very addictive and pairs well with piping hot filter coffee or Masala Tea .
Fresh Avarekaalu is a delicacy and people's favorite in karnataka and is widely used in many recipes during the winter season. I have tasted this yummy mixture in many occasions and from then it has been on my mind to try it at home .
Avarekaalu Akki roti , Avarekaalu Uppitare 2 of my favorites made from fresh hyacinth beans which are a must have in the season atleast couple of times .
This time around I got some really fresh and tender hyacinth beans and the weather was also just perfect to prepare and munch on.
There is no particular or hard and fast recipe to prepare this mixture, its purely eye ball measures and ingredients of your choice.
Only one thing we need to take care is to soak the fresh avarekaalu for about 3 to 4 hrs in water and peel the outer skin before making the mixture. This is called Hithkidha Avarekaalu .
How to prepare Hithkidha Avarekaalu /Hithkidha Avarebele ?
Soak the freshly peeled avarekaalu from the pods in a wide bowl containing water for 4 t 5 hours. Drain the water and press the beans between your fingers lightly and viola,the skin just comes off . Discard the skin and spread the peeled beans on a wide tray or on a cotton muslin cloth for the moisture to be absorbed before making the mixture.
Preparation Time - 4 to 5 hrs
Frying time - 20 mins
Complexity - medium
Ingredients
1.5 cups hithkidha avarebele 1/4 cup groundnuts 3 to 4 tbsp roasted gram /hurigadle/pottu kadlai 1/2 cup thick poha /avlakki/aval 1 cup raw corn flakes /makai poha Fresh curry leaves 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp powdered sugar Salt as needed Pinch of asafoetida Oil to deep fry
Method
Heat oil a deep kadai /wok .
First add the hithikdha avarebele and fry until it turns crisp and moisture free. Initially while frying ,it will remain at the bottom of the kadai and as the frying continues the avarebele will start floating on top . Once all the avarebele start floating on top,the oil will stop hissing and sizzling. This indicates that the avarebele are fried well ..drain the slowly onto a colander .
Next fry the peanuts until crisp and golden brown followed by the roasted gram and curry leaves .
Fry the makai poha till they turn crisp and fluffy.
Lastly fry the avlakki and drain it out .
In a wide mixing bowl,gently toss all these fried ingredients along with turmeric, chilli powder, salt,asafoetida, powdered sugar .
Delicious avarebele mixture is ready to be enjoyed !
Congress Kadlekaai is a household name in Bangalore . Available at all bakeries ,congress kadlekaai are the perfect evening tea time munchies with a cuppa of hot filter coffee .
Walk into any Iyengar Bakery and you will for sure find these delicious spicy, tangy and very flavorful congress kadlekaai beeja packed in small packs of 50 or 100 gms for easy pick up .
This was my mom's favorite snack along with Khara Buns without which we would never get back to Bombay after our summer holidays.
I would say Congress Kadlekaai is a perfect snack for weight watchers or those on diet as we hardly use 1 tsp oil .Also,peanuts are a good source of protein and also helpful to keep us filled from our mid morning hunger pangs .
Loaded with very simple spices, the highlight is the use of curry leaves and slightly extra asafoetida/hing which gives it a very delicious flavor . These masal kadle are also used as topping in various street snacks like nippat masala , girmit , tomato slice chat etc. You can also try Peanut Chaat from Sujata's blog using these spicy congress kadlekaai for a change .
It has been raining every evening last few days in my city and congress kadlekaai are just about perfect to munch on with hot kaapi and light drizzle spraying on our face as we sip the coffee in our balcony.
Some other popular snacks from Karnataka on my blog for your taste buds
I am sure you are all wondering what is the name Congress got to do with this wonderful snack ? There are many stories that float around this name .
Some say that this snack was invented sometime around 1960s when the prestigious Indian Congress party underwent a political split due to some political reasons and also as this snack is made using split peanuts, this name got associated.
While some quote ,this was a popular snack that was served during party meetings with tea and hence the name .
Making congress kadlekaai is very easy except for the roasting and deskinning of the peanuts . If you have microwave then it is all the more easy to roast and de skin the peanuts . I prefer to use the microwave for roasting the groundnuts as there is no fear of them getting over roasted or burnt .
Some people like to retain the skin after roasting ,I prefer to remove it as that is how I have been having congress for the past so many years.
Preparation Time - 10 mins Cooking Time - 5 mins Complexity - Simple
Serves - 2
Ingredients
1 cup raw peanuts
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp turmeric
Asafoetida/hing
Fresh curry leaves
Pinch of salt
Pinch of powdered sugar
1 tsp oil.
Method
Place the peanuts in a microwave safe plate and set the timer to 2 mins . Open the microwave and let the peanuts rest for a while. Alternatively you can also roast the peanuts in a dry pan on a medium flame until you see the skin peeling off from the peanuts .
Once the peanuts are warm enough to touch transfer them to a clean and dry kitchen towel. Cover it well and rub the peanuts over the cloth with your palms,this way the peanuts get deskined easily. Carefully open the kitchen towel and blow away the peeled skin and yiu will have clean deskinned peanuts.
Heat 1 tsp oil in a pan , add the curry leaves followed by the spice powders (pepper,turmeric and chilli) ..fry it on low and donot burn.
Add the peeled peanuts with salt and asafoetida and mix well ..continue to roast on low flame for 2 to 3 mins till all the flavors coat well .
Turn off the stove, add the powdered sugar mix it nicely and transfer to a wide plate for it to cool down .
Once it is warm enough to touch powder the fried curry leaves with your fingers and mix it well with the congress kadlekaai .
Store in a dry container and enjoy. Delicious bakery style congress is ready .
Does dosa really need any introduction?? In the earlier days , dosas were an important part of breakfast menu in Southern India but slowly and steadily this delicious recipe found a place on the Global menu map and there will be hardly anyone who would hate dosas .
The thin crunchy crepes drizzled with right amount of oil and cooked to a perfect golden brown color is a heavenly treat to our taste buds and is generally served with variety of chutney , sambar and Molagapudi (gun powder) mixed in gingelly oil .
We are more of dosa loving family than idlis .Though I grind batter for idli , I end up making dosas most of the time. We love it with mildly spiced Coconut Chutney and spicy tomato Chutney more than sambar . Molgapudi of course always has a special place without a mention.
This week's Foodie Monday Bloghop theme was a choice between dosa varieties and fusion cooking. Needless to say Dosa emerged victorious and here we are enjoying week #257 DosaDen as suggested by Priya Iyer . Priya has yummy recipes on her blog "the world through my eyes" and her latest recipe is my favorite melt in mouth home made Chocolate Truffles
When it comes to making dosas , main thing that is required is the perfect Dosa batter , which is the key ingredient . One can either use dosa batter made at home or the store bought ones that are readily available these days . Ensure that the batter is not sour . Do check the FAQs regarding the batter and grinding techniques at the end of this post.
Coming to today's recipe, as the name suggests mysore masala dosa has it roots in the city of Mysore . What makes it different from the regular masala dosa is a spicy red chutney that is smeared on the dosa before placing the aloo masala inside the dosa .
Mysore masala dosa involves 3 components.
The dosa
Aloo masala
Fiery red chutney
Please excuse me for the not very great presentation as we all like to eat our dosas piping hot and continuing a prolonged photosoot would make the dosa soggy and lose the crunch :-(
You can serve this with sambar and chutney but I like mine with molgapudi and coconut chutney , so that is what you are seeing in the picture.
Preparation time - 45mins
**considering dosa batter is ready on hand
Cooking Time - 30 mins
**inclusive of preparing the aloo masala
Complexity - medium
Serves - 3 to 4
Ingredients
Aloo Masala
4 to 5 medium sized potatoes
1 medium onion chopped
1 tsp finely chopped ginger
2 green chillies finely chopped
1 tsp mustard seeds
1 tsp channa dal
1 tsp udad dhall
1/2 tsp turmeric
Asafoetida as needed
Salt as needed
Freshly chopped corriander
Red chutney
8 to 10 byadgi chillies
Small piece of tamarind
2 tsp chutney dhall
Salt as needed
1 tsp jaggery
Dosa
Dosa batter as needed
Oil to make dosas
Method
Red chutney
Soak the red chillies and tamarind in warm water for about 20 mins.
Slightly squeeze out the water and blend the chillies , tamarind, chutney dal(fried gram) , salt and jaggery to a fine paste .
Donot add too much water while grinding as the chutney has to be of flowing consistency so as to spread easily on the dosa .
Those who like garlic can add one or two cloves of garlic while grinding.
Keep this chutney aside or refrigerate it incase you are going to prepare the dosas later during the day.
Aloo Masala / Aloo gadde palya
Wash the potatoes nicely, cut them into half and pressure cook with enough water .
Cool the potatoes ,peel and crumble it roughly.
In a pan , heat some oil and crackle mustard seeds followed by channa dhall and udad dhall until they turn golden brown.
Fry the green chillies and ginger with asafoetida .
If using onions, saute them until they turn pink else skip this step.
Add turmeric, salt and the crumbled potatoes and mix it well .
Add about 2 tbsp of water , pinch of sugar and cook for another 3 to 4 mins .
Garnish with coriander leaves and keep it ready .
Preparation of Mysore Masala dosa
Heat a tawa and spread the dosa batter on it such a way that the center is slightly thick .
Drizzle some oil around the dosa and let it cook for a minute.
Now smear the chutney over the dosa as much as you like.
Place some aloo masala in the center and spread it slightly. By now, the dosa would have cooked nice and crisp from the underside . It is now time to roll the dosa and serve hot .
Using a spatula , run it around the edges of the dosa and lightly lift it.
With the help of your hands and spatula for support,start rolling the dosa from one end and proceed till the end .
Serve it hot with chutney, sambar , molagapudi and a dollop of butter if you want to have butter mysore masala dosa.
FAQs on Dosa batter
Can we use idli batter to make dosa?
Yes ..no problem . I generally grind a common batter and use it for both idli and dosa .
Can dosa be made from freshly ground batter ?
You can prepare, but the taste will differ when the batter is fermented well . The mild sourness after fermentation will make the dosa taste yummy and also come out crunchy and crisp.
How to prepare Dosa Batter at home ?
You can grind the batter either in the Mixer/Mixi/blender or using the wet grinder. There is a mild difference in the proportion of ingredients used when you are using the mixie to grind the batter as against the wet grinder. When the batter is ground in a wet grinder, the udad dhall gets ground very well to a bouncy texture and yields a good amount where as when we grind it in a mixie the udad dhall tends to yield a lesser quantity as the mixie tends to get heated up due to heat.
How to grind batter in mixie ?
You can refer to this recipe of mine which is a tried and tested recipe and gives soft idlis, crispy dosas and fluffy paniyarams.
Masal Puri as it is coloquially called is a street food which originated in Karnataka and famous across the southern states of Tamil Nadu,Kerala , Andhra and slowly gaining popularity with street food Lovers . Masala Puri can be called as a close cousin of Ragda Puri which is another popular street snack served in Bombay where the ragda is prepared using Yellow dried peas.
The speciality of Masal Puri is the tasty Masala which is prepared by soaking the dry green peas and the cooking it with a blend of spices. This piping hot spicy masala is poured over crushed puris and garnished with some sweet and spicy chutneys along with chopped onions , tomatoes, grates carrots and finally and handful of crunchy mixture /farsan is spread over the chaat and served.
The melange of flavors and the warm masala over the crunchy puris which have become partly soggy is a feast to the taste buds and you must eat it atleast once to know what it feels like .
Doesn't all this description get you drooling and make you want to have a bite right away ?
Well, worry not with a little pre preparation you can prepare this lip-smacking Masal Puri at home and enjoy with your family and friends.
Some of the famous lip-smacking street food recipes on my blog which you would love to try
What are the main elements that go into Masal Puri ?
Masala made using soaked green peas . There can be many ways to do this, but I will share the recipe which we all like at home and is closest to what we have had food joints . You can make your permutations and combinations by adjusting the spice levels or even use mixed sprouts instead of just soaked green peas .
Pani Puris to be crushed and use while preparing Masal Puri.
Chutneys - Green chutney and Sweet Chutney
Finely chopped onions, tomatoes ,cucumbers and some grated carrots .Skip onion for the satvik version
Handful of spicy mixture of farsan and some roasted groundnuts
Soaking Time - 8 to 10 hrs
Preparation Time - 20 mins
Cooking Time - 40 mins
Complexity - Simple
Ingredients
100 gms soaked dry green peas
1 medium size potato boiled and peeled
2 medium tomatoes chopped
1 small cucumber chopped
1 small carrot peeled and grated
1 medium onion finely chopped (optional)
1 cup spicy mixture or farsan
10 to 15 fried pani puris (or as much as you need)
2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp dhaniya powder
Salt as needed
Finely chopped coriander
2 tsp oil
1/2 tsp jeera
2 green chillies finely chopped
Finely chopped ginger
Method
How to prepare the Masala ?
Pressure cook the soaked green peas with some salt until it is soft and slightly mushy.
In a pan , heat oil splutter the jeera and fry the green chillies and ginger .
To this add the dry masalas (garam masala, red chilli powder, dhaniya powder) and fry on low heat for 30 seconds taking care not to burn it.
Pour the boiled peas along with the water to this spice mixture along with potato crumbled and mix it well.
Add about 2 cups of water and adjust salt if needed and bring it to a nice boil. The masala should have pouring consistency.
Garnish with coriander and keep aside.
Preparation of Chutneys
Meetha /Dates Tamarind chutney 8-10 dates - remove the seed or use seedless lemon sized tamarind 2-3 tablespoon powdered jaggery 1-2 tsp roasted jeera powder 1/2 tsp red chilli powder pinch of salt.
Method
In a big vessel, add the dates and tamarind with 1/2 cup water and bring to a boil for 5 mins. Let it cool well.
Put them in a blender and grind it well and sieve it through a strainer.
To this thick extract, add the jaggery , red chilli powder,salt,jeera powder and about 1 cup water and bring it to a slight boil .
Once it cools down, you can refrigerate this chutney.
Theekha (Spicy Green) Chutney
half a bunch fresh corriander / cilantro 1/4 bunch of pudina / mint Few cashew nuts or raw peanuts 3-4 green chillies 1 tbsp lime juice salt as per taste pinch of black salt Pinch of sugar
Method
Blend all the ingredients except salt and black salt in a blender / mixie with minimal water only if needed.The lime juice does the needful.
Finally add the black salt and normal salt and mix well.
Store and refrigerate in a dry air tight container and use a dry spoon for prolonged shelf life.
How to assemble the Masalpuri /Masala Puri?
Crush about 6 or 7 pani puris on a plate.
Pour about 2 to 3 ladles of the warm green peas masala over it and a few spoonful of sweet and spicy chutney.
Spread the chopped tomatoes, onions , cucumber, grated carrot and spicy mixture.
Lastly garnish with fresh coriander and roasted peanuts for extra crunch.
Potato sagu is a mildly spiced potato based curry which is served alongside rava idli, set dosa or poori. The famous chain of restaurants run by MTR is known for serving its yummy rava idlis with this potato Sagu.
Poori and potato based sabji is an eternal combination and every region has its special aloo curry recipe to go with pooris .
Making Potato Sagu is very simple and doesnt involve many ingredients or pre preparations . If you have some potatoes boiled , you can prepare it quickly .
This curry goes well as a side dish with jeera rice, vegetable pulao or even rotis and plain rice.
There is another variant of Sagu made using mixed vegetables which also goes well with puris, chapati , roti or even plain hot rice. The recipe for Vegetable Sagu is published on my blog . Do try that too.
Preparation Time - 30 mins
(includes time to boil potatoes)
Cooking Time - 15 mins
Serves - 3 to 4
Complexity- simple
Ingredients
3 to 4 medium sized potatoes
2 to 4 green chillies finely chopped
2 tsp ginger finely chopped
1/2 onion finely chopped (optional)
1 medium sized tomato chopped
1.5 tablespoon gram flour/besan
1 tsp red chilli powder
1/2 tsp haldi powder
2 tablespoon oil
1 tsp mustard seeds
1 tsp channa dhal
1 tsp udad dhal
Pinch of asafoetida
Salt to taste
Pinch of sugar
Few curry leaves
Corriander to garnish
Method
Wash the potatoes, cut them into half and pressure cook for 3 to 4 whistles on medium flame .
Peel the potatoes, roughly crumble them and keep aside .
In a pan heat oil and temper the mustard seeds , channa dhall and udad dhal till the dhalls turn golden brown.
Now fry the green chillies and ginger along with asafoetida and curry leaves .
If using onions , saute that until it turns pink and soft . If not using onion, skip this step.
Add the tomatoes, some salt , haldi/turmeric and the red chilli powder and saute till tomatoes turn soft .
Add the gram flour and mix well . Add 1 cup of water and cook till the raw flavor of gram flour is lost .
Add the crumbled potatoes and mix it well .Add 1 cup of water, adjust salt if needed , add a pinch of sugar and cook for another 5 to 8 mins. If you need it a little more spicy, add some red chilli powder at this stage.
Curd based gravy is very popular all across Indian Cuisine,known by various names each region has it's own special recipe and method to prepare a lipsmacking curd based curry or gravy.
Majjige Huli(kannada) , Morekuzhambu (Tamil), Majjiga Pulusu(Telugu),Pulissery, kaalan,MoreKootan (malayalam) are all delicacies prepared in the South of India with curd as the main ingredient . The next main ingredient which is part of the masala or spices mix to be prepared is fresh coconut and green /red chillies.
Kadhi is a north Indian variant and is comparatively easy and quick to make as it doesn't involve any grinding or roasting but uses the basic ingredients in our pantry.
You can try the recipe of Gujarati Kadi and Fajeto (Aam/Mango kadi) featured on my blog.
I love these curd based curry especially during summers as it light on the stomach and also cools the body system.
As already mentioned, each region has a slightly different method of preparation and today we shall see how to prepare the Udupi style Majjige Huli.
This month as a part of our Secret ingredient challenge in our Facebook group we were given the theme as Udupi Cuisine by our fellow blogger Jayshree Trao who has some amazing recipes on her blog and her latest lipsmacking recipe is Watermelon Rind Smoothie which you can try.
I was paired with Poonam Bachav who prepared the traditional prasad Hayagreeva Maddi with the secret ingredients Jaggery and ghee given to her by me and she gave me Mustard and curry leaves.
Udupi is a town in Karnataka in southern India which is famous for the Udupi Shri Krishna Temple , serene beaches and lots of other temples and Mathas.
Primarily the Udupi cuisine is a saatvik cuisine meaning there is no use of Onion and Garlic in the traditional recipes as they were all part of the offering made to Shri Krishna in the Krishna Temple
This Udupi cuisine was developed by the Shivalli Madhwa Brahmins who were in charge of cooking prasad for the temple and then the same is served to the thousands of devotees who throng the temple for darshan.
Preparation Time - 20 mins
Cooking Time -15 mins
Serves- 3-4
Complexity - simple
Ingredients
300 gms ash gourd / white pumpkin/boodhu kumbalkkai /safed bhopla/pooshnikai
1 tablespoon rice soaked in water for 20 mins
1 cup freshly grated coconut
4 to 5 green chillies
300 ml thick and slightly sour yogurt/dahi
Few curry leaves/kadipatha
1 tsp mustard seeds
1/4 tsp methi /fenugreek
2 tsp edible coconut oil
Salt as needed
Method
Peel the skin of the ash gourd , discard the seed portion and cut them into medium sized cubes.
Take about 150ml water in a vessel and boil the ash gourd with a little salt until it is 3/4th done.
Excess cooking will make it mushy and lose the crunch.
In a blender ,grind the rice, coconut and green chillies with about 2 tablespoons of curd to a fine paste and keep it ready . The rice will give thickness to the gravy.
Whisk the curd with 100 ml water and set aside .
Once the ash gourd is cooked , add the coconut paste , some salt as needed and mix well . Bring it to a quick rolling boil .
Now, slowly add the whisked curd to this coconut-ashgourd mixture and cook on medium flame till you see the curd mixture frothing up.
At this stage turn off the stove and donot over cook because the curd will curdle and the entire texture and taste will be lost .
You have to be very vigilant after adding the curd as it will froth up in about 3 to 4 mins max .
Prepare a tempering of mustard , methi seeds and curry leaves using coconut oil and pour it over the Majjige Huli .
Use of coconut oil is what gives it the authentic flavor and taste so pls donot skip using coconut oil .
Serve hot with some rice and enjoy your meal.
Notes
In place of ash gourd we can use Mangalore cucumber , chayote squash (chou chou) , cucumber or even ladies finger.
Use slightly sour curd to get the tangy flavor .
1-2 dry red chillies can also be added along with tempering .
Koddel is a traditional Mangalorean recipe which has a mix of sweet , tangy and spicy flavor infused in the curry . The soft and juicy pumpkin absorbs all these flavors and it is a treat to the tastebuds as we savor it .
This recipe is a favorite of mine ever since my aunt prepared this and served me as a child . The flavor is still so fresh and vivid . Recently while speaking to my cousin I asked about this recipe and she happily shared the steps with me and viola it is ready for my Lunch today . I dont know why she called it Puli Bajji..but that name is what I am familiar with .
Preparation time : 10 mins Cooking Time : 20 mins Serves: 3-4 Complexity: simple
Ingredients
100 gms red pumpkin /parangikkai / laal bhopla
1 cup fresh grated coconut
2 tsp jeera /cumin
3 green chillies
Few curry leaves
2 tsp mustard seeds
1 cup tamarind extract
1 tablespoon jaggery powder
Salt as needed
1 tsp oil
Asafoetida a pinch
1/2 tsp turmeric /haldi
Method
In a blender , grind the coconut,1tsp jeera , 1tsp mustard, curry leaves and chillies to a fine paste.
Chop the pumpkin into medium sized cubes and boil until it is 1/2 cooked in water with salt.
Add the tamarind extract and jaggery powder and let it boil till the raw flavor of the tamarind is lost.
Mix the ground coconut paste and stir it well.Adjust salt and water if needed.
Bring to a nice rolling boil and then switch off once the gravy appears little thick.
Prepare tempering using mustard and jeera with asafoetida and pour it over the curry.
Serve it hot with steamed rice.
The gravy will tend to thicken on cooling due to coconut gravy so adjust the consistency accordingly while cooking.
Gasgasse Payasa is a popular sweet dish from Karnataka made using poppy seeds and fresh grated coconut. No function or festival is complete without the inclusion of this payasam in the menu.
Each house may have a slightly different recipe for making Gasgasse payasam ;but the end result is very delectable and tingles the taste buds .
This version what I am posting is purely vegan as I have not used regular milk or ghee as a part of the recipe.
Those who donot follow vegan diet can roast some cashews in ghee and add it as garnish .
Preparation Time : 30 mins Cooking Time : 20 mins Serves: 3-4 Complexity: easy
Ragi / Nachni / finger Millet does not need any special introduction as such . It is a very healthy millet and has lot of nutritive values
Most importantly it is very good for diabetic patients due to its low GI value . People suffering from thyroid are advised to not consume Ragi /finger millet ,so pls exercise caution .
Ragi is used widely in Karnataka in various forms like porridge , ragi mudde , ragi dosa and most frequently made item is the Ragi Roti. I have already posted detailed video on Akki Roti which is also a very famous and staple breakfast in Karnataka. This ragi rotti also follows the same steps for preparation.
A sumptuous and filling breakfast to keep you filled up for 4-5 hours easily.
It is served with some fresh ghee and jaggery . Those who follow Veganism can omit the ghee and may use chutney or any pickle as a side dish
Preparation Time : 20 mins Cooking Time : 3 mins per rotti Complexity: medium
Makes 4-5 rottis
Ingredients
2 cups ragi flour
1/2 cup fresh grated coconut
2-3 green chillies finely chopped
Curry leaves finely chopped
Coriander leaves chopped
1 tsp jeera / cumin
Salt as needed
Asafoetida
Method
How to knead the dough ?
In a wide mixing bowl , add the jeera,coconut,green chillies, salt , curry leaves,coriander and asafoetida with a little salt and mix it well with your finger until the coconut releases its juices and all the ingredients blend well to release their flavor.
Add the ragi flour to this coconut mixture and knead a soft dough using water little by little .
Let the dough rest for a 5-10 mins
How to pat and cook the rotti ?
Make equal sized balls from the dough and keep them ready.
Grease a thick tava/pan with oil .
Take one portion of the dough and start patting with your fingers on the tava,starting from the center. Wet your palm for ease of patting .
Make some holes on the roti and drizzle oil onto it and place it on medium flame and cook covered for 1 min.
Carefully flip it over and cook the other side also until well done .
Take it off the tava and serve hot .
Note : finely chopped onions,dill leaves or mint leaves may also be added to the dough while kneading.
Before I get into the details of today's recipe, I would like to thank each and every reader, subscribers of my blog ,YouTube Channel and my Facebook page for the immense support and encouragement that you all have given me .
This is my 200th Post which I consider as a milestone in my Blogging Journey . Thanks once again dear readers ,without whom this milestone could not have been possible.
Now, coming to today's post ; I have always loved this Maddur Vade ( Karnataka Speciality) for the crispy outside and soft inside .Tastes heavenly when it is hot with some freshly ground coconut chutney.
Maddur Vade is a crispy fritter from the town called Maddur in Karntaka,India, This town lies between the cities Bangalore & Mysore in the Mandya District.
The recipe uses basic ingredients in our pantry and can be prepared really quickly for kitty parties, tea time snacks or even as starters for kids birthday parties or any kind of get together.
As this a No Onion No Garlic version, it can be offered as prasad during any Poojas or festival days.
Note : Traditionally this recipe uses Onion as one of the main ingredients. Since, I am into blogging recipes without the use of Onion and Garlic I have skipped it. Many readers ask me can we not make it without Onion, so as usual this is an attempt to help my readers who eat Saathvik food.
Preparation Time : 10 mins Cooking Time : 20-30 mins Complexity : Medium
As you all know by now, Avarekaalu is a very famous bean used widely in Karnataka and my all time favorite too .
Avarekaalu uppit is a sumptuous and filling breakfast . Avarekaalu uppit or upma can be made either with rice rava or regular rava,I prefer using regular rava and the taste is simply out of the world.
The main ingredient in Avarekaalu Upma is boiled avarekaalu whose crunch is felt in every bite. Use fresh and tender avarekaalu /hyacinth beans for the best taste and flavor . I always prefer using fresh beans rather than frozen or dehydrated. You may freeze the beans ,but I personally don't like hence I use it only when it is available aplenty in the season.
Pair it with some piping hot Pineapple Kesari or Kesari Baath, you can treat your family to a royal breakfast and trust me your family will be all praises for you!
Preparation Time : 20 mins Cooking Time : 20 mins Complexity : medium
Ingredients
1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 large tomato chopped
2-3 green chillies finely chopped
small piece of ginger finely chopped
few curry leaves
1-2 tsp rasam powder
pinch of haldi
asafoetida
2-3 tablespoons oil or ghee (skip ghee for vegan)
1 tsp mustard seeds
2 tsps udad dhall + channa dhall (black gram + benagal gram)
Method
In a wide kadai / pan , heat the oil / ghee and splutter the mustard seeds , channa dhall,udad dhall until the dhalls turn golden brown . Keep the water for boiling side by side.
Fry the chillies, ginger and curry leaves until you get a nice aroma . Add the asafoetida and haldi in the end and make sure the haldi does not burn.
Add the rava and roast it well till the rava gives out a fragrant roasted aroma .Take care not to burn the rava by over roasting.
Add the boiled beans, salt as needed and mix it well , slowly and carefully pour the boiling water and stir quickly to avoid lump formation.
Add in the tomatoes, rasam powder and mix it well. Close with a lid and let the upma cook for 4-5 mins ,until the rava soaks up all the water and the rava is nicely cooked .
Turn off the stove, let it rest for 5 mins. Garnish with some fresh corriander and add a dollop of ghee over the upma and mix it well.
Serve it hot with a chutney of your choice or even plain thick curd is a good combination.
