Ukde Peja, Potato Gojju ,Matti Gulla Sanapolo n Gun Powder

Ukde Peja, Potato Gojju ,Matti Gulla Sanapolo  n Gun Powder   

Potato Gojju 

• Potatoes Medium- 4 
• Green chillies - 3 or according to the spice
• Hing/Asafoetida - 2 huge pinch ( i use the solid ones ) so soak it in little water . 
• Curds- 1/2 cup
• Salt to taste 

Seasoning 

• Oil- 1 tsp
• Mustard seeds- 1/2 tsp 
• Curry leaves- 1 sprig

Garnishing 

• Chopped coriander leaves 

Method
Pressure cook potatoes, cool , peel the skin n mash it . 

To the mashed potatoes add chopped green chillies , hing water , salt n mash well again with hands . 

Add curds n then do the seasoning n garnish ... mix well .

  Matti Gulla Sanapolo  ( Seasonal Mlorean Green Round Brinjal  Spicy Dosa )

• Matti Gulla/ Seasonal Mlorean Green Round Brinjal .. 1 

To grind 

• Raw Rice- 1 cup 
• Grated coconut- 1/2 cup
• Cumin seeds-1/2 tsp
• Coriander seeds-1/2 tsp 
• Tamarind- Tamarind seed size 
• Dry Red chillies- 6 to 8  
• Salt to taste .

Method
Soak Raw Rice for about 2 to 3 hours n then grind it to a semi coarse paste along with grated coconut, cumin seeds, coriander seeds, tamarind n dry red chillies . Remove the batter . Add salt n mix well . 

wash the matti gulla  /Seasonal Mlorean Green Round Brinjal n chop it into small pieces . Add these pieces to the ground batter n mix well 

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done . 

Gun Powder /Kandi Podi 

• Toor dhal- 1 cup 
• Urad dal - 1 cup
• Moong dhal-1 cup
• Chana dhal- 1 cup
• Asafoetida /Hing- 2 pinch
• whole red chilles- 10 or according to the spice
• Cumin seeds- 1 tsp 
• Salt to taste

Method

• In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
  Preserve in air tight container . .