Adai Dose

Ingredients:
1/2 cup Bengalgram seeds / Kadle bele
1/2 cup Blackgram seeds / Uddina bele
1/2 cup Yellow Lentils / Toor dal / Thogari bele
1/2 cup Greengram split seeds / Hesaru bele
1/2 cup White Rice
2 tsp grated Coconut
1 inch sized Ginger
7-8 Curry leaves
10-12 Coriander leaves
7-8 Red Chillies
3/4 tsp Cumin seeds
7-8 Peppers
Pinch of Asafotida powder
Salt to taste
Oil/Ghee
Recipe:
Soak rice, bengalgram seeds, blackgram seeds, greengram seeds, yellow lentils in water for about 4-5 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients along with ginger, curry leaves, red chillies, asafotida powder, coriander leaves, coconut, cumin seeds, pepper, salt into smooth paste by adding suffient amount of water. Consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 15-17 Adai Dosas. I tried this recipe from Suruchi. Thanks Roopa Hariprasad for the recipe.

Beetroot Rotti

Ingredients:
2 cups Rice flour/ Akki hudi
2 cups grated Beetroot
3-4 Green Chillies
1 medium sized Onion
10-12 Coriander leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Recipe:
Peel beetroot and grate it as shown in the picture below. Put grated beetroot in a pressure cooker container and cook it without adding any water.(3-4 whistles)

Chop coriander leaves, green chilly and onion into small pieces.

Put all the chopped ingredients, rice flour, cooked beetroot, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.


Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.


Serve hot along with Tomato Cashew Chutney /Badanekai Ennegayi / Avarekalu Subji. The above mentioned ingredients will serve 10-12 Rottis.

Restaurant (Hotel) Style Tomato Chutney | ಹೋಟೆಲ್ ಶೈಲಿಯ ಟೊಮೇಟೊ ಚಟ್ನಿ

Tomato dip for breakfast items & snacks

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

4 - 5 Medium sized Tomatoes  |  ಮಧ್ಯಮ ಗಾತ್ರದ ಟೊಮೇಟೊ

4 - 5 tsp Cashews  |  ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ)

3 - 5 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

1/4 inch sized Ginger  |  ಶುಂಠಿ 

3 - 4 cloves of Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ 

2 - 3 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

1 tsp Sugar  |  ಸಕ್ಕರೆ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 tsp Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ

Pinch Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

5 - 6 tsp Oil  |  ಎಣ್ಣೆ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Cut tomatoes into medium sized pieces as shown in the picture below.  Cut the ginger, garlic into small pieces as shown in the picture below.

Put4-5 tsp oil in a pan and heat. Add red chillies, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, pinch of asafoetida and sauté this in low flame for about 2 mins. Add chopped ginger, garlic and fry them for about 2-3 mins in low flame. 

Add broken cashews, 1 strand of curry leaves and fry them for about 2-3 minutes in low flame. 

Add chopped tomatoes, salt, sugar and mix well. 

Cook this mixture by covering a lid for about 10-15 mins in low flame until tomatoes are cooked.

Put this cooked tomatoes in a mixer and grind it coarsely for few seconds. Add little amount of water if required. 

Put 1/2 tsp tsp mustard seeds, black gram seeds,  1/4 tsp cumin seeds, 1-2 broken red chillies, 2-3 tsp oil in a pan. Once it starts spluttering add pinch of asafoetida powder, 1 strand of curry leaves and keep it for few seconds and then add it to Chutney. 

Mix well before serving. It goes well with different breakfast items like Idli, Dosas, Rottis. 

Coconut Chutney:  https://www.ruchiruchiaduge.com/2009/10/coconut-chutney.html

 Tips (ಸಲಹೆ): 

 * Don't use sour Tomatoes

                ---------------------------------

 * ಹೆಚ್ಚು ಹುಳಿ ಇರುವ ಟೊಮೇಟೊವನ್ನು ಬಳಸಬೇಡಿ

Poha Fry / Hurida Avalakki

Ingredients:
3 cups Beaten Rice / Avalakki /Poha
1 cup Grated Coconut
1/2 tsp Chilly powder
Salt to taste
3-4 tsp Oil

Recipe:
Put beaten rice in a pan and fry it for about 10-15 mins till it becomes crisp. Keep it aside for about 20-30 mins till it comes to room temperature.

Put grated coconut, chilly powder, salt, oil in a vessel and mix.

Add fried beaten rice to the coconut masala and mix well. Serve immediately.

Menthe Tambli

Ingredients:

1 tsp Fenugreek seeds / Menthe kalu

1/2 cup Grated Coconut

1 Green Chilly

2-3 cups Buttermilk / Majjige

Salt to taste

1/4 tsp Mustard Seeds

1 tsp Oil

Recipe:

Fry fenugreek seeds, few drops of oil in a pan for about 2-3 mins in a medium flame until it starts giving nice aroma and it becomes golden in colour.

Grind grated coconut, fried fenugreek seeds and green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix it well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Add mustard seeds and oil in a pan. Once it starts spluttering, add it to tambli. It goes well with rice.