Umbrode / Bajakrode / Rice, Black Gram Seeds Vada

Ingredients:
1 cup Black Gram seeds / Uddina Bele / Urad Dal
3 cups White Rice (Preferred: Sona Masuri)
1/2 tsp Cumin seeds / Jeerige
2 - 3 Tbs Butter
Salt to taste
Oil

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame until it turns light golden in colour as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.)

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.

Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Bendekayi(Okra) Dose

Ingredients:
4 - 5 cups chopped Okra / Ladies Finger / Bendekayi
4 cups White Rice
1/2 cup grated Coconut
4 - 5 Green Chillies
Small piece of Ginger (Optional)
3 - 4 strands of Curry leaves (Optional)
1.5 cups of fresh Buttermilk
Salt to taste
Oil/Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Chop the okra into medium sized pieces as shown in the picture. Put chopped okra, green chillies, grated coconut, curry leaves, ginger in a mixer and crush.

Grind soaked rice into medium smooth paste by adding required amount of water. Add crushed okra and grind them together into smooth paste. Add salt, buttermilk, water(if required) and mix well. (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 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 25 Dosas.

Mango Ginger (Kukku Shunti) Tambli

Ingredients:
1 inch long Mango Ginger / Kukku Shunti / Manganari
3/4 - 1 cup grated Coconut
2 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1 - 2 broken Red Chillies
4 - 5 Curry Leaves
1 tsp Oil

Recipe:

Wash the mango ginger, chop them into medium sized pieces as shown in the picture below.

Grind grated coconut, green chillies into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add mango ginger and grind them together for about 2-3 mins.  Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.

Pathrode 65

Ingredients:
50 - 60 pieces of Pathrode / Menthe Soppu Pathrode
3/4 tsp Ginger Garlic Paste
1 tsp Garam Masala
2 tsp Red Chilly paste
1 tsp Chilly powder
Salt to taste
4 - 5 strands of Coriander leaves
4 - 5 strands of Curry leaves (3 strand for Masala + 2 strand for Frying)
Big pinch of Asafoetida powder
1.5 tsp Sesame seeds
1/4 cup All Purpose flour
1 cup Corn flour
3/4 cup Rice flour
5 - 6 Green Chillies (1 for Masala + Remaining for Frying)
Oil

Recipe:
Cut the Pathrode into 1/4 inch thick medium sized pieces as shown in the picture below.

Put sesame seeds, 2 tsp oil in a Pan and heat. Once it starts spluttering, add Pathrode pieces and fry them in medium flame for about 5 mins until they turn light golden in colour..

Chop one green chilly, coriander leaves, 3 strands of curry leaves into small pieces as shown in the picture below. Add rice flour, all purpose flour, corn flour, chilly powder, garam masala, red chilly paste, asafoetida, ginger garlic paste, and salt in a vessel. Add chopped ingredients to the same vessel.

Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add roasted Pathrode pieces and mix well.

Keep oil in a thick bottomed vessel and heat. Put dipped Pathrode pieces in hot oil and deep fry until it turns golden in colour.

Cut green chillies into two halves, remove seeds and apply pinch of salt and keep them aside.

Add this fried Pathrode pieces again in hot oil, add cut green chillies, curry leaves and fry them together for about 1-2 mins.

Remove this from oil, serve hot along with tomato ketchup.