A Thali of white Rice , Dalithoy, Pathrado, Thaikela Upkari, Thaikela Ambado , Thaikela Sanna Polo
- Toor dal - 1 cup
- Green chilly - 4 or according to the taste
- Oil/Ghee -1 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Dry red chillies -2
- Hing/Asafoetida water- 1 tsp
- Salt to taste
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well .
- Raw Rice- 1cup
- Thur dhal-1/2 fist
- Grated Coconut -2 glass
- Hing/Asafoetida-small piece
- Tamarind -marble size
- Roasted dry red chilly -10 /12 or according to the taste
- Salt a required
- Pathrade paan /colocasia leaves -14 /18 tender ones ..
Soak rice n thur dhal for 2 hours .
Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste ( without adding water . Can sprinkle water if required ! take the batter and add salt !
Remove fibre from the leaves n wash thoroughly .
Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts .
cool n cut into slices of desired thickness .
serve with coconut oil or ghassi
- Thaikelo ...2 bunch
- Jack fruit seeds ( Bikkanda ) ... 12
- Oil..2 tsp
- Mustard seeds... 1 tsp
- Dry red chilles... 3
- Jaggery ..chick pea size
- Grated coconut ... 1 tblsp
- Salt to taste
Wash the thaikelo n chop it .
Wash the jack fruit seeds , remove the fiber n then chop to tinny pieces.
In a kadai add oil, splutter mustard seeds, add torn red chilles, then add chopped thaikelo , chopped jack fruit seeds, water, salt ..when half cooked add jaggery n cook till done ..then garnish with grated coconut . Mix well .
- Thaikelo - 2 cups ( roughly chopped )
- Raw Rice-1 Cup
- Thur Dhal-1/2 Cup
- Dry red chillies -6 to 8 or according to the taste (dont roast them )
- Tamarind -Tamarind seed size
- Salt to taste
Soak Raw rice n dhal for 2 hours !
Grind red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a coarse paste with very little water . Remove it ,add salt .. the batter has to b thick .. add in the chopped thaikelo n mix ..
Heat oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 5 to 6 balls at a time n deep fry in oil till golden brown
Soak raw rice n thur dhal for about 2 hours .
Grind grated coconut , dry red chilles n tamarind to a fine paste , then add the soaked raw rice n thur dhal n grind to a semi coarse paste ... dont add water while grinding ... the batter has to be thick .
Remove add salt , mix well n add the chopped thaikelo .
Heat a dosa tawa, smear a tsp of oil , take a handful of batter n pat it on the heated tawa , with fingers that is been dipped in water .. .Roast for a while .pour in few drops of oil .. n then turn over ..roast on the other side too .