Uraddal and Rawa Dosa / Rulava Doddaka

Rulava Doddaka

INGREDIENTS :

Urad dal - 1/2 cup
Semolina (Bansi sooji) - 1 cup
Salt
For Tempering :
Oil
Mustard Seeds

METHOD :

Soak urad dal in water for 5-6 hrs.

Grind urad dal along with salt to a smooth paste.

In a pan take semolina and fry until nice aroma comes out of it. Cool it.

Add semolina to the urad dal. Ferment this mixture overnight.

In a tawa add 1.5 tsp of mustard seeds and 2 tsp oil. When it tempers take a laddle full of batter and spread it evenly and thick as seen in the pic.

Roast well on medium flame until the dosa starts turning into golden brown. Now turn the other side of dosa and roast it well.

Serve the dosas with a chutney of your choice :) :)

Rawa Idly

Rawa Idly

INGREDIENTS :

Semolina - 1.25 cups
Curd - 1/2 litre
Green chillies - 1 and 1/2
Salt - as per taste
Cooking soda - 1/2 tsp
Broken cashews - 1.5 tblsp
Corriander leaves

For Tempering :

Ghee
Mustard seeds - 2 tsp
Chana dal - 1.5 tsp
Curry leaves - one spring

For garnishing :

Grated carrot
Cashews

METHOD :

In a pan add ghee. Once the ghee is hot add mustard seeds, chana dal and fry until the chana dal turns to golden brown.

Add green chillies and fry for a min. Once the mustard seeds splutter add curry leaves , cashews and mix.

Add semolina to this and fry until nice aroma is felt.

Cool the mixture and add corriander leaves, salt, cooking soda and mix well.

Add curds to this and mix well. Keep this mixture aside for 30 mins.

In the meantime grease the idly plate with oil and add grated carrot and cashews used for garnishing.

After 30 mins check the idly batter. The batter consistency should be thinner than regular idly batter. If not u can add little curd and mix well to get the required consistency.

Add little water to the pressure cooker and bring it to boil.

Add the idly batter to idly plate and steam the idlys for 10-12 mins.

Once the idlys are cooled serve them with chutney.

Vadas

Vadas

Ingredients :

Urad dal - 3/4 cup

Green chillies - 2 

Curry leaves - chopped few
Dry coconut (finely chopped) - 3 tblsp

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shape and make a hole with your thumb finger to get vada shape. 

Drop the vadas in oil. Fry until the vadas become brown. Enjoy with chutney.

Taushe Idly / Cucumber Idlies

Taushe Idly

Ingredients :

Grated cucmber - 1 (medium sized)
Rice rawa - 1 cup
Jaggery - 3/4 cup grated (you can add jaggery as per your taste)
Fresh coconut - 1/2 of whole coconut ( add only white part)
Salt - 1 tbsp

Method :

Grate the cucumber after removing the seeds and keep aside.

Roast the rice rawa until the aroma comes out and cool it

In a mixie jar add coconut, jaggery and salt and grind little bit. The jaggery should blend well with the coconut.

In a bowl mix rawa, coconut paste grated cucumber and mix well. Keep this mixture aside to set for 30 mins.

Grease the idly moulds with little ghee and fill in the above mixture and steam for 25 mins.

Have the idlies hot with ghee :)



Note : The cucumber gives out water when the mixture is let to set for 30 mins. Still if the mixture looks dry you can add water. Restrain from adding access water to the mixture.

Steamed rice dumplings (Undi)

Undi

Ingredients :

Rice rawa - 3/4 cup

Fresh coconut - 1/2 cup + 1 tbsp

Mustard seeds - 2tsp

Fenugreek seeds - 1/2 tsp

Ghee - 1.5 tbsp

Urad dal - 1tbsp

Salt

Method :

In a pan add rice rawa and coconut and add water just to cover this mixture. Add salt to the mixture and keep it for 30mins. After 30 mins add tadka of mustard+ fenugreek seeds + urad dal in ghee. 

Boil the above mixture and saute until this mixture turns into solid mass.  Dip hands in water, take some mixture  and make balls out of it.

Steam these balls for 25 mins and undis are ready to eat..

Moogadali Usli

Moongdali Usli

Ingredients :

Moongdal - 3/4 cup
Green chillies - 2 (slit lengthwise)
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Oil - 1.5 tsp
Ginger - 1.5 tsp finely chopped
Fresh coconut - 3 tbsp
Water for boiling

Procedure :

Wash the moongdal with running water.

In a kadai heat oil and add mustard seeds and green chillies.

When mustard seeds splitters add curry leaves and saute it.

Add washed moongdal, salt. Add water just to cover the moongdal. Don't add too much water else the final outcome will be mushy.

When the moongdal is half cooked add coconut and ginger and cook until the moongdal is cooked.

Moongdal usli is ready to be served :)

Panpolo (Neer Dosa)

Panpolo / Neer dosa

This is a very easy peasy kinda dosa. It’s the famous dosa of coastal cuisine Mangalore also known as Neer dosa worldwide.  I love this dosa very much.  This dosa doesn’t need any fermentation. So incase guests are dropping to your home then you can make this very quickly J J

Ingredients :

Dosa rice – 1 cup

Grated coconut – 2 tbsps (Optional) . I usually add coconut to get soft dosas.

Salt

Method :

Soak rice for 2 hrs.

After 2 hrs drain the water from rice. In a mixer grinder add the rice and along with this add the grated coconut and salt and grind to a very smooth paste.

The batter should be freely flowing like water (watery consistency) unlike other dosa batter.

Heat the tawa and add oil and spread it nicely. Spread a thin layer of dosa. Donot add the batter on the already spread area. Close the tawa with a lid and after its cooked remove the dosas.

Serve the panpolo (neer dosas) with coconut chutney or ravo (jaggery syrup) or any curry of your choice.