Stuffed Idly

Time Required –

45 minutes

To Serve -

4

Ingredients -

1. Semolina (Rava/Sooji) – 200 grams
2. Green Peas – 1 cup
3. Potato – 3 big
4. Green chillies – 2-3(chopped into small peices)
5. Coriander leaves – 1/2 cup (finely chopped)
6. Ghee – 1 tbsp
7. Cooking soda – 1 pinch
8. Curds – 1/2 litre
9. Salt to taste

Preparation -

1) Boil green peas and potatoes.  Smash the peeled potatoes, peas, salt and green chillies together and keep aside.

2) Heat ghee in a kadai and fry it until Semolina truns golden in colour. 

3) Add cooking soda, corriander leaves, salt and curds to the rava and mix it well.  Just ensure that the mixture is not too thick, it should be semi liquid. Add very little water if required to ensure the same.

3) In the greased idly stand -  Put a little bit of rava idly batter, potato stuffing and close again with rava idly batter.

4) Cook it in the cooker for 15 minutes. Do not keep the weight of the cooker. The idly has to be only steamed.

Stuffed Idly is ready to be served. Serve it hot with coconut chutney

Shamige Idly

Time Required –

30 minutes

To Serve -

4

Ingredients -

1. Rice/Wheat Samiya – 200 grams (We get dried once in Indian stores)
2. Channa Dal(Bengal Gram) – 2 tsp
3. Jeera – 1/2 tsp
4. Urad Dal – 1/2 tsp
5. Red Chillies – 1 long cut into 3-5 peices
6. Curry leaves – 5 to 6
7. Green Peas – 1 cup
8. Grated coconut – 1/2 cup
9. Green chillies – 2-3(chopped into small peices)
10. Ghee – 1/2 tbsp
11. Curds – 1/2 litre
12. Salt to taste

Preparation -

1) Heat ghee in a kadai. Add urad dal, bengal gram, jeera, curry leaves, red chillies, green chillies to the same. Once the gram in the ghee looks a little roasted add Shamige to the same. Fry it until Shamige truns golden in colour.

2) Stop heating the mixture immediately and add salt, coconut grates and green peas to the same; mix it well. Finally add curds and mix it again. Just ensure that the mixture is not too thick, it should be semi liquid.

3) Put this batter in idly stand and cook it in the cooker for 10 – 12 minutes. Do not keep the weight of the cooker. The idly has to be only steamed.

This happens to be childrens favourite as well… Serve it with chutney of your choice!

Idly – 3

Time required - 

For preparation - 7-8 hours 

For cooking – 15 minutes 

To Serve - 

4 

Ingredients -

1. Rice – 1.5 measure
2. Rice flakes – 0.5 measure
3. Curds – 1/2 litre
4. Salt to taste

Preparation –

1) Soak rice in water for 1 hour.  At the same time, soak rice flakes in curds.

2) Grind soaked rice and rice flakes together.  Use little water if required while grinding.

3) Keep the dough over night or for 6 hours for fermenting. 

5) Add salt and little water and mix the batter well.  Now, put them to the oiled idly tray. 

6) Steam the same for 10 minutes.  If a pressure cooker is used, please dont use the whistle.

Serve it hot with your choice chutney   This idly is populary known as plate idly in various parts of Karnataka and Aval idly in rest places.  The good side of this idly is that it is very soft and will melt as you put it in the mouth.

Idly-2

Time required -

For preparation - 7-8 hours

For cooking – 15 minutes

To Serve -

4

Ingredients -

1. Urad dal – 1 measure
2. Rice – 1.5 measure
3. Rice flakes thick(avalakki) – handful
4. Water to grind
5. Cooking oil – 1 tsp
6. Salt to taste

Preparation -

1) Soak urad dal in water for 2 hours.  In a saparate container soak rice and rice flakes for 2 hours

2) Drain the water and grind urad dal to smooth paste with only 1/2 measure of water(max)

3) Grind soaked rice+rice flakes saperately to a smooth paste.  Now, add the urad dal paste and mix them well together.

4) Leave it for 5-6 hours(overnight) to ferment.  Batter is ready!

5) Add salt and little water and mix the idly batter well.  Now, put them to the oiled idly tray. 

6) Steam the same for 10 minutes.  If a pressure cooker is used, please dont use the whistle.

Serve it hot with coconut chutney, sambhar or tomato chutney.

Ragi Idly

 

 Time Required -

 To make – 25 minutes 

To Serve - 

4 

Ingredients - 

1. Ragi flour – 1 measure
2. Sooji(Rava) – 1 measure
3. Curd – 1/2 litre
4. Salt to taste
5. Oil – 1 tbsp

Preparation –  

1) Heat oil in a kadai.  Add rava and ragi powder to the same and fry it in medium flame for 3-5 minutes until the raw flavour of ragi disappears.  Keep stirring. 

2) Grease the idly plate and make the steam ready. 

3) Add curds and salt and mix the mixture well.  Put it mixture on the idly plate and steam it for 10 minutes. 

Serve it with chutney or saagu

Pundi Gatti

Here I bring in the most favourite dish of many mangaloreans.  Although a little elaborate a process, it is worth trying. 

Time Required -

Preparatory - 6 hours                                                             To make – 40 minutes

To Serve -

4

Ingredients -

• Rice – 2 measure
• Green peas – 100 grams (optional)
• Water – 2 measure
• Salt to taste
• Cooking oil - 3 tsp
• Mustard seeds – 1/2 tsp
• Red chillies – 3 to 5 pieces
• Curry leaves – 5 to 6
• Coconut grates - 2 measure

Preparation -

Preparation of Akki Rava (Rice Grains)

1) Soak rice in water for 2 hours.

2) Drain the complete water and dry the rice in sunlight.  Once the rice is dry, put it in mixer and whip it for 3 to 4 times.  Rice will break into small grains. Please dont add any water and do the same in small quantities to make good rice rava.

Alternatively, you can buy rice rava from stores as well.  Only few selected stores in India sell it.

To Make –

1) Heat oil in a kadai in medium flame.  Add mustard seeds, curry leaves, red chillies and wait till 2 minutes until the mustard seeds crackle.  Parallelly keep water for boiling in a separate vessel.

2) Now add rice rava, green peas and mix it well.  Semi fry the rava with peas.  In about 2 to 3 minutes, the rice will give a different flavor.  Immediately add coconut grates and mix them well.

3) Add the boiling water to the same and mix it well.  Keep stirring in high flame until it becomes very thick and semi boiled.  Ensure that all water is evaporated.

4) Allow the mixture to semi cool. (Around 5 to 10 minutes).  Make medium-sized balls of the mixture and steam it for 10 to 12 minutes.

If you are steaming in a cooker, please dont put whistle. 

Serve it hot with butter and chutney, pickle or any curry of your choice.

Idly – 1

Time required -

For preparation - 7-8 hours

For cooking – 15 minutes

To Serve -

4

Ingredients -

1. Urad dal – 1 measure
2. Idly rava (sooji)- 1 measure
3. Water – 1.5 measures
4. Cooking oil – 1 tsp
5. Salt to taste

Preparation -

1) Soak urad dal in water for 1-2 hours.

2) Drain the water and grind urad dal to smooth paste with only 1/2 measure of water(max)

3) Mix idly rava with equal measure of water.  Now, add the urad dal paste and mix them well together.

4) Leave it for 5-6 hours to ferment.  Batter is ready!

5) Add salt and little water and mix the idly batter well.  Now, put them to the oiled idly tray. 

6) Steam the same for 10 minutes.  If a pressure cooker is used, please dont use the whistle.

Serve it hot with coconut chutney, sambhar or tomato chutney.

Dhokla

Time Required -

20 – 25 minutes

To Serve -

4

Ingredients -

1. Channa floor – 3 measures
2. Ginger paste – 1/4 tsp
3. Water – 1 measure
4. Salt to taste
5. Sugar powder – 1 tsp
6. Green chillies – 3 (chopped finely)
7. Cooking soda – 1/2 tsp
8. Mustard – 1/2 tsp
9. Curry leaves – 5 to 6
10. Jeera – 1/2 tsp
11. Coconut grates – 1/2 cup
12. Coriander leaves – 1/2 cup chopped leaves
13. Sunflower oil – 2 tsp

Preparation -

1) Mix channa flour with salt, ginger paste, sugar powder and water to make a smooth paste. Add cooking soda and mix again.

2) Put the mixture in a container and steam it in the pressure cooker for 5 minutes.  Please dont use the whistle of the cooker. 

3) Heat oil in the seasoning pan.  Add mustard seeds, jeera, green chillies, asafoetida and curry leaves to the same. 

4) Put the seasoning on the dhoklas and garnish it with coriander leaves and coconut grates.

Alter –

1)You can add Eno Lemon or Ginger flavor instead of cooking soda.

2)If you like it sweet, you can make 1 cup of sugar-water and sprinkle it over the cooked dhokla and refrigerate it for 10 minutes.  This procedure should be done before you add the seasoning.

You can serve it with the following –

Pudina(Mint) Chutney, Coconut Chutney, Tamarind Chutney or Tomato Ketchup

Rava Idly

Time Required –

45 minutes

To Serve -

4

Ingredients -

1. Semolina (Rava/Sooji) – 200 grams
2. Channa Dal(Bengal Gram) – 2 tsp
3. Jeera – 1 tsp
4. Urad Dal – 1 tsp
5. Red Chillies – 1 long cut into 3-5 peices
6. Curry leaves – 5
7. Grated Carrot – 1 cup
8. Green Peas – 1 cup
9. Grated coconut – 1/2 cup
10. Green chillies – 2-3(chopped into small peices)
11. Ghee – 1 tbsp
12. Cooking soda – 1 pinch
13. Curds – 1/2 litre
14. Salt to taste

Preparation -

1) Heat ghee in a kadai. Add urad dal, bengal gram, jeera, curry leaves, red chillies, green chillies to the same. Once the gram in the ghee looks a little roasted add Semolina to the same. Fry it until Semolina truns golden in colour.

2) Stop heating the mixture immediately and add cooking soda, carrot, coconut grates and green peas to the same; mix it well. Finally add curds and mix it again. Just ensure that the mixture is not too thick, it should be semi liquid. Add water if required to ensure the same.

3) Put this batter in idly stand and cook it in the cooker for 10 – 12 minutes. Do not keep the weight of the cooker. The idly has to be only steamed.

Rava Idly is ready to be served. Serve it hot with coconut chutney or potato saagu… or both… You make it once, and then you will get crazy of this dish… thats a challenge…

Enjoy maadi, I will be back soon with the reciepe of the Potato Saagu

Patrode

This particular dish is the most famous dishes of South Canara… Yes, this is also made out of the magic dough… Since, this is special, I thought I should keep it in a separate blog…

 

Time Required –

1 hour

To Serve -

4

Ingredients -

1. Magic Dough – 1/2 litre
2. Patrode leaves – 10 – 15 of various sizes (It is well known as Kesunele)

Preparation -

1) Sort the leaves into big sized and small sized leaves.

2) On the big leaves, speard the magic dough. Place a smaller leaf on it and spread more magic dough on it. Similarly create 3 layers.

3) Now, roll the leaves carefully. It becomes a cylindrical roll. Make such 5-6 rolls.

4) Keep the rolls the cooker and steam it for 10-15 minutes without weight.

5) Serve it hot with butter or curds.

There are lot of alters one can do once the Patrode is ready. One can cut the cylindrical cubes into round flat vades and toast it on a tava.

The same can be powdered and boiled with butter milk, sugar and salt… This is called Patrode Gasi.( Picture below)

The same can be powdered and a seasoning with sugar and salt be given. This is known as Patrode vagaranne.

Is that not amazing? Do try out… Mangalore special….