Crispy Roasted Urid Kandwa Semolina Dosa Topped with Cauliflower Avakaya /Pickle

Crispy Roasted Urid Kandwa Semolina Dosa Topped with Cauliflower Avakaya /Pickle

Crispy Roasted Urid Kandwa Semolina Dosa

•  Urad dhal -1/2 cup
• Kandwa Rawa /Semolina -1 cup heaped 
• Salt to taste 

Method 
Wash n Soak  the urad dhal for about 4 hours n then grind to a fine batter . Ferment overnight . 

Next morning to the fermented urad dhal batter wash n add kandawa semolina , salt n water for consistency  mix well . Leave it so for about 20 mts ..Add water if the batter is too thick ..

Heat a dosa tawa  , drizzle oil n pour  ladle full batter n spread the batter , cover the tawa  n let it cook  , drizzle little oil on the side n flip and roast well on the other side too. 

Cauliflower Avakaya /Pickle

• Cauliflower -1 Medium ( Fresh n crunchy )
• Water - 1/2 liter
• Salt - 2 to 3 tsp
• Oil to Deep fry cauliflower as required

For Pickle Masala

• Oil -1/2 cup
• Mustard Seeds - 1-1/2 tbsp 
• Methi /Fenugreek seeds -1/2 tbsp
• Crystal Hing /Asafoetida - Green pea size, 2 
• Red Chilly Powder - 1 tblsp ( adjust as per spice )
• Turmeric Powder-1/4 th tsp 
• Lemon Juice -1 tblsp ( adjust as per sourness ) 
• Salt to taste 

Method 
Wash the fresh n crunchy cauliflower , remove the florets , not too big nor too small ..just medium bite able chunks . 

In a huge vessel boil 1/2 lt water , switch off , add salt n then add the cauliflower florets ..Keep covered so for 1/2 an hour . Remove n wash in water .. Sun dry them for about 4 to 5 hours ..If not then fan dry them spreading on cotton cloth..see to it that no moisture retains n its completely dry . 

Heat oil in a kadai n deep fry the sun dried cauliflower florets few at a time .. retain the crunchiness of the florets .. remove on tissue paper ..if at all dont want to deep fry ..then take little oil n shallow fry .. 

Dry roast methi seeds n crystal hing , cool n powder these both along with mustard seeds .. 

In a Porcelain  bowl or glass bowl , add the fried cauliflower florets, ground powder, chilly powder, turmeric powder, salt ,Lime juice n mix well .. add the oil n mix well again .. can use the same oil in which the cauliflower florets was deep fried .. 

Note : adjust spices according to ones taste .. Add more oil as this pickle does not have long shelf life .. Make sure the mixie jar is dry .., if possible sun dry the jar too . This pickle  remains for about  20 days to one month if refrigerated n done properly .  . 

Undi ( Steamed Rice Rawa Dumplings ) ,Bibbo ( Tender Cashewnut ) Hinga Udka Humman

Undi ( Steamed Rice Rawa Dumplings ) ,Bibbo ( Tender Cashewnut ) Hinga Udka Humman  

Undi ( Steamed Rice Rawa Dumplings ) 

• Rice Rawa - 2 cup's
• Grated coconut- 3 cup's 
• Salt to taste 

Seasoning

• Oil- 1 tblsp
• Mustard seeds-1 tsp 
• Urid dhal-1 tsp 
• Fenugreek seeds- 1/2 tsp
• Curry leaves- 2 sprig's 

Method 
Soak rice rawa, salt n grated coconut in enough water for about 10 minutes . 

In a kadai add oil , Mustard seeds n once it splutters add urid dhal , fenugreek seeds, curry leaves , now drop the soaked stuff , n stir continuously till it becomes fairly stiff . switch off and shape them into round balls ,making a depression in each . 

Steam them for 15 to 20 mts . 

Bibbo ( Tender Cashewnut ) Hinga Udka Humman 

• Bibbo/Tender Cashewnuts ..50 counts

To grind to  fine paste 

• Grated coconut-1 cup
• Roasted red chilles -4 to 5 or according to the taste
• Tamarind -tamarind seed size 
• salt to taste

Garnishing 

• Asafoetida water -1 tsp
• coconut oil -1 tsp

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Boil the peeled cashewnuts in enough water till tender n cooked . 
Grind grated coconut, chillies n tamarind to a fine paste .Add water to the ground masala n add salt and boiled cashew nuts  , boil it well  .. switch off the flame n then add hing water n coconut oil ! keep covered for some time before serving ... 

Gindla Idly n Mixed Vegetable Kolmbo /Sambar

Gindla Idly n Mixed Vegetable Kolmbo /Sambar 

• Urid dhal-1 cup
• Idly rice rawa- 2 cups 
• Salt to taste 

Method 
Soak urid dhal for just 3 hours n then grind it to a fine paste in wet grinder .. remove the ground batter ,add the idly rawa n  mix with hands just for a minute n ferment overnight .

Next day morning add salt to the batter n mix 

Grease Gindala / idly above mould ... pour in the batter n steam for 10 to 20 mts till done . 


Note : wash the urid n use the soaked water for grinding .

 Mixed Vegetable /Kolmbo Sambar  .

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish . 

Serve Hot Gindla Idly with Hot Sambar 

Tuppa /Ghee Roasted Dosa n Hing Chutney

Tuppa /Ghee Roasted Dosa n Hing Chutney 

•  Urad Dhal -1 Cup 
• Dosa Rice-1/2 Cup
• Maida-1 tblsp heaped 
•  Sugar-1 tsp 
• Salt to taste 
• Ghee as needed to roast the dosa  

Method 

Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..  
 
Next morning add maida in little water , mix well so that no lumps is formed n soak for 20 mts n discard the upper portion of the  water , as mixed maida will settle down .. add this to the fermented  batter ., mix well .Add salt and sugar .Mix it .

Heat the Dosa tawa ,smear ghee n  spread the batter a little thicker n dont spread too  much .. roast on both sides till crisp .

Note : The consistency of the batter has to be little thicker than regular Dosa batter 

Hing Chutney 

• Hing/Asafoetida - Green Pea size ( i use solid hing ) 
• Dry red chillies- 3 or 4 
• Tamarind -Tamarind seed size 
• Grated coconut-1 cup 
• Oil..1 tsp 
• Salt to taste

seasoning

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

Method  
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.

Musti Polo Topped with Butter , Potato Bhaji, Coconut Chutney n Jaggery Coffee

Musti Polo Topped with Butter , Potato Bhaji, Coconut Chutney n Jaggery Coffee 

•  Dosa Rice-1-1/2 cup's
• Urid Dhal-1/2 Cup 
• Methi Seeds-1tsp
• Laayi /Popped Rice -4 fist 
• Grated Coconut -2 Fist 

Method

Soak rice, urid dhal n methi seeds for 4 hours n grind it along with grated coconut n laayi (soaked in water for 10 mts ) to smooth paste ..add salt ..ferment overnight 

Heat a Dosa tawa ..smear oil, add a ladle full batter n dont spread too much , cook  only on one side .

Potato Bhaji
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Seasoning
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig

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

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .

Coconut Chutney !

• Grated coconut-1 cup
• Green chillies -2 or 3 according to the taste  
• Tamarind-tamarind seed size 
• salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !  

Jaggery Coffee 

• Milk- 1 cup
• Water- 2 cups 
• Jaggery cubes- 2 piece 
• Coffee Powder- 1 tsp heaped . 

Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Serve Hot .

Note: Coffee Jaggery is used here ... its called chitte bella ... if this is not got then can use any other jaggery . 

Undi ( Steamed rice rawa dumplings ) Piyava Songa/Onion Spicy Dry Masala n Jaggery Coffee

Undi ( Steamed rice rawa dumplings )  Piyava Songa/Onion Spicy Dry Masala n Jaggery Coffee 

Undi ( Steamed rice rawa dumplings ) 

• Rice Rawa - 2 cup's
• Grated coconut- 3 cup's 
• Salt to taste 

Seasoning

• Oil- 1 tblsp
• Mustard seeds-1 tsp 
• Urid dhal-1 tsp 
• Fenugreek seeds- 1/2 tsp
• Curry leaves- 2 sprig's 

Method 
Soak rice rawa, salt n grated coconut in enough water for about 10 minutes . 

In a kadai add oil , Mustard seeds n once it splutters add urid dhal , fenugreek seeds, curry leaves , now drop the soaked stuff , n stir continuously till it becomes fairly stiff . switch off and shape them any shape  n Steam them for 15 to 20 mts . 

Piyava Songa/Onion Spicy Dry Masala 

• Onion - 2 huge , thinly sliced 
• Tomatoes - 2 ,chopped
• Oil - 1 tblsp 
• Mustard Seeds -1/2 tsp 
• Hing/Asafoetida - 2 pinch ( optional ) 
• Chilly Powder- 1 tsp heaped 
• Tamarind Paste -1/2 tsp 
• Water - 1/2 cup 
• Salt to taste 

MethodIn a kadai add oil , splutter mustard seeds, add hing ( optional )  ... then add thinly sliced onion , n roast well to reddish brown... then add chopped tomatoes n cook till mushy n raw smell goes..add chilly powder, salt n tamarind pulp . water n cook well .

Jaggery Coffee 

• Milk- 1 cup
• Water- 2 cups 
• Jaggery cubes- 2 piece 
• Coffee Powder- 1 tsp heaped . 

Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Serve Hot .

Note: Coffee Jaggery is used here ... its called chitte bella ... if this is not got then can use any other jaggery . 

Ghee Roasted Mixed Dhal Crispy Dosa , Chutney powder with Melted Ghee n Cardamom Ginger Tea

 Ghee Roasted Mixed Dhal Crispy Dosa , Chutney powder with Melted Ghee n Cardamom Ginger Tea 

Mixed Dhal Dosa 

• Urid dhal -1/4 th cup 
• Thur Dhal -1/4 th cup 
• Moong Dhal-1/4 th cup
• Chana Dhal -1/4 th cup
• Masur Dhal-1/4 th cup
• Grated coconut-1 tblsp
• Cumin seeds -1 tsp
• Hing -2 huge pinch 
• Green chilly -3 
• Ginger -1/2 inch piece 
• Salt to taste 
• Ghee as needed to roast the dosa 

Method
Wash n soak all the dhals overnight n next day morning grind it to a smooth batter along with grated coconut, cumin seeds, hing ,green chilly n ginger,,add salt n mix well 

Heat a dosa tawa, add a little ghee n pour a ladle ful of the batter , roast on both sides adding ghee at the edges , 

Note : No Need to ferment the batter 

Chutney Powder

• Chana Dhal -1 cup
• Urid dhal-1 cup
• Coriander seeds-1/2 cup 
• Dry red chillies- 12 /14 or according to the taste 
• Curry leaves- 1 bunch
• Grated dry copra -1 cup
• Hing/Asafoetida- a generous pinch
• Mustard seeds- 2 tsp 
• Tamarind - Tamarind seed size 
• Salt to taste .
• Oil- 2 tsp 

Method 
In  a kadai add oil n roast chana dhal, urid dhal, coriander seeds, red chillies, hing, curry leaves, grated copra,Mustard seed n  tamarind separately ..cool n grind to a fine powder ..add salt n store in air tight bottle . 

Cardamom Ginger Tea 

• Milk- 1 cup
• Water-1/2 cup
• Crushed Ginger - 1 tblsp 
• Whole green cardamom pod- 2 slightly crushed 
• Tea Powder- 2 tsp 
• Sugar as per taste 

Method 
Boil milk , add water , crushed ginger, slightly crushed whole green cardamom  n tea powder .sim the flame n let all the ingredients boil well . switch off n using a tea filter strain it . Add sugar , stir well n serve hot . 

Urid Rawa Phanna Doddaka /Urid Semolina seasoned Thalipeet in a kadai ,adding Grated Coconut

Urid Rawa Phanna Doddaka /Urid Semolina seasoned Thalipeet in a kadai ,adding Grated Coconut 

• Urid Dhal ..1/2 cup
•  Semolina /Rawa ...1 cup heaped . 
• Salt to taste . 

To Crush to semi coarse . 

• Grated coconut ..1 tblsp heaped 
• Green chilly .. 3 to 4 
• Ginger ..1 inch piece 
• Hing/Asafoeitda ..Green pea size  

Seasoning 

• Oil -2 tsp
• Mustard -1 tsp    

Method 
Soak urid dhal for 3 to 4 hours n grind to a fine batter ..Add salt n ferment overnight .

 Next day to the fermented batter add semolina n mix well without any lumps . 

Crush grated coconut, green chilly , ginger n hing , coarsely in a Mortar Pestle .  Add this to the above batter  n set aside for few mts .. Add water for consistency but the batter should be thick like idly batter ... 

 Heat a deep bottomed  kadai , add a tsp of oil , put in mustard seeds n when it splutters add a ladle full batter n cover the kadai n let it roast on sim flame .. drizzle little oil on the side n flip and roast well on the other side too

Do so for rest of the batter .

Kultha Phanna /Horse Gram Seasoned Doddaka with Butter ,Coconut Milk spiced with green chillies n Hing ( Asafoetida ), Hing Chutney n Jaggery Coffee

Kultha  Phanna /Horse Gram Seasoned Doddaka with Butter ,Coconut Milk spiced with green chillies n Hing ( Asafoetida ), Hing Chutney n Jaggery Coffee 

Kultha  Phanna /Horse Gram Seasoned Doddaka

• Dosa Rice-1 cup
• Boiled Rice-1 cup 
• Urid Dhal -1/2 cup
• Kulith /Horse Gram -1/2 cup 
• Salt to taste 

Seasoning 

• Oil -2 tsp
• Mustard -1 tsp    

Method
Soak Boiled rice for about 6 to 8 hours

Soak Dosa Rice for 4 hours ( Both rice soak separately  ) 

Soak  urad dhal for 4 hours separately

Grind the urad dhal to a very fine paste .. Remove it 

Then add boiled rice n grind to a semi coarse paste.. ( Idly rawa consistency ) Remove it 

Then add dosa rice n grind to a semi coarse paste ( Idly rawa consistency )

Mix all the 3 ground batter , add salt n mix well  n ferment overnight .

Soak Kulithu /Horse Gram overnight .

Next day morning , Grind the soaked horse-gram to a fine batter n mix to the fermented batter n mix well . 

Heat a deep bottomed  kadai , add little oil, put in mustard n when it splutters add a ladle full batter n cover the kadai n let it roast on sim flame .. drizzle little oil on the side n flip and roast well on the other side too

Do so for rest of the batter .

Coconut Milk spiced with green chillies n Hing ( Asafoetida ) 

• Coconut - 1 Cup
• Green chillies - 2 
• Hing/Asafoetida- 1/4 th tsp   
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil-2 tsp
• Green chillies chopped -1
• Hing /Asafoetida- 2 pinch 

Method 
Grind grated coconut , tamarind, green chillies n hing to a paste n extract milk ... add water for right consistency ( shoulnt be too watery nor too thick ) n salt .

Then season it with green chillies ( till reddish brown ) n  hing .

Hing Chutney 

• Hing/Asafoetida - Green Pea size ( i use solid hing ) 
• Dry red chillies- 3 or 4 
• Tamarind -Tamarind seed size 
• Grated coconut-1 cup 
• Oil..1 tsp 
• Salt to taste

seasoning

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

Method  
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it. 

Jaggery Coffee 

• Milk- 1 cup
• Water- 2 cups 
• Jaggery cubes- 2 piece 
• Coffee Powder- 1 tsp heaped . 

Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Serve Hot .

Note: Coffee Jaggery is used here ... its called chitte bella ... if this is not got then can use any other jaggery .