Sorekayi (Bottle Gourd) Sihi Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cup White Rice (Preferred: Sona Masuri)
3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 

Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.

Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below.                 

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 

Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.

Sorekayi(Bottle Gourd) Khara Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cups White Rice (Preferred: Sona Masuri)
1/4 cup grated Coconut 
1 Medium sized  Bottle Gourd / Sorekayi or  4 - 5 cups grated Bottle Gourd
2 - 3 Green Chillies
5 - 6 strands Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with green chillies, 3-4 strands of curry leaves and grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Don't make the batter too thin. 

Pour this batter to a vessel containing grated bottle gourd. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.

Add black gram seeds, mustard seeds and 2-3 tsp oil in a thick bottomed vessel. Once it starts spluttering,  add chopped onions, 1-2 strands of tender curry leaves, little amount of salt and fry them for few seconds, switch off the flame and keep aside.

Keep Aappam chatti and heat. Put little amount of prepared onion masala and spread it as shown in the picture below.

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below.

Sprinkle little amount of prepared onion masala, coriander leaves on top of kendattadya and stick it by using hand or spoon.

Put 1-2 tsp ghee/oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid. 

Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve around 6-7 Kendattadyas. Refer Kendattadya recipe for Oven / Microwave or Traditional Charcoal method.

Balekayi (Raw Banana) Dose Type - 2

Ingredients:

8 large Raw Banana / Balekayi (Preferred: Amunda / Manga Balekayi)
2 cups White Rice
1 cup grated Coconut
1/2 tsp Sambar powder
1/2 tsp Turmeric powder
3 - 4 Red Chillies
1 tsp Coriander seeds
1/4 tsp Cumin seeds
1 tsp Jaggery

Grape sized Tamarind
Button sized Asafoetida
8 - 10 strands of Curry Leaves
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. Grind soaked rice along with red chillies, cumin seeds, coriander seeds, grated coconut, curry leaves, salt, asafoetida, sambar powder, jaggery, tamarind, turmeric powder and water into smooth paste. Pour this ground mixture in a vessel and add water if required. Don't make the batter too thin.

Remove the outer fibre of raw banana and cut them into thin pieces as shown in the picture below. Put this in a vessel containing salt water. 

Heat the Tava(Iron Tava preferred). Dip the banana pieces pieces in the prepared rice batter and place it over the tava as shown in the picture below. 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 2-3 mins by covering the lid.

Serve hot along with any chutney/ sambar.  It also goes well along with chutney powders. The ingredients mentioned above will serve 8-10 Balekayi Dosas.

Siri Dhanya(Millets) Dosa Type -1

Ingredients:
1/4 cup Baragu / Proso Millet
1/4 cup Araka / Kodo Millet
1/4 cup Sajje / Pearl Millet
1/4 cup Udalu / Barnyard Millet
1 cup White Rice
1/2 cup Bombay Rava
2 - 3 Green Chillies
Small piece of Banana Stem / Bale Dindu
2 medium sized Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste

Recipe:

Soak the millets, rice in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 1/4 cups), ginger, green chillies, 6-7 strands of curry leaves, banana stem into smooth thick paste by adding required amount of water as shown in the picture below.

Put 1/4 cup of grated coconut, remaining curry leaves in a mixer and crush them as shown in the picture below. Chop coriander leaves, onion into small pieces as shown in the picture below.

Add bombay rava, sufficient amount of water and mix them well. Keep this aside for about 30 mins. Add the ground batter, add required amount of water and mix well. The consistency of the batter should be like that of Milk. Add these chopped ingredients, crushed ingredients to the batter and mix well.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1-2 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 2-3 mins in medium/low flame.

Serve hot along with any chutney or sambar. The ingredients mentioned above will serve around 20 dosas.

Papaya (Raw) Dosa / ಪಪ್ಪಾಯ (ಕಾಯಿ) ದೋಸೆ

Delicious Raw Papaya Pancake prepared using Rice & Spices

Ingredients / ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

2 cups White Rice  /  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ  (Preferred: Sona Masuri / Broken Steam Rice)

5 - 6  cups grated Raw Papaya  /  ತುರಿದ ಕಾಯಿ ಪಪ್ಪಾಯ

2 - 3  Colocasia leaves  /  ಕೆಸುವಿನ ಸೊಪ್ಪು (Optional)

2 - 4  Red Chillies  /  ಕೆಂಪು ಒಣ ಮೆಣಸು

1/2 - 3/4 tsp Coriander seeds  /  ಕೊತ್ತಂಬರಿ

1/4 tsp Cumin seeds  /  ಜೀರಿಗೆ

1 cup grated Coconut  /  ತುರಿದ ತೆಂಗಿನ ಕಾಯಿ

3/4 - 1 tsp Sambar powder  /  ಸಾಂಬಾರ್ ಹುಡಿ

6 - 8  strands Curry leaves  /  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

1/4 tsp Turmeric powder  /  ಅರಶಿನ ಹುಡಿ

Grape sized Tamarind  /  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

Small lemon sized Jaggery  /  ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

Big pinch of Asafoetida  /  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  /  ಉಪ್ಪು 

2  large Onions  /  ಈರುಳ್ಳಿ 

8 - 10  strands Coriander leaves  /  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

Ghee or Oil  /  ತುಪ್ಪ   ಅಥವಾ ಎಣ್ಣೆ 

Recipe:
Soak white rice in water for about 4- 5 hrs. Wash the soaked rice 2-3 times in water and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, cumin seeds, asafoetida powder, sambar powder, turmeric powder, tamarind, jaggery into medium smooth(coarsely) by adding required amount of water as shown in the picture below.

Remove the outer skin of raw papaya, inner seeds and finely grate them as shown in the picture below. Chop the Colocasia leaves into small pieces as shown in the picture below.

Chop the onion and coriander leaves into small pieces as shown in the picture below.

Add the grated papaya, chopped Colocasia leaves, onion to the vessel containing rice batter and mix them well. Don't make the batter too thin.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat spoon as shown in the picture below. Immediately spread the little amount of chopped coriander leaves over the dosa as shown in the picture below. 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 2-3 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 10 Papaya Dosas.

Tips (ಸಲಹೆ): 

 * Use good quality of White Rice

 * Spread the Ghee all over the Dosa evenly

 * For best result roast the Dosa in medium low flame

 * Use Iron Tava for authentic taste!

 * As it takes time in roasting, multiple Tavas can be used

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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ

 

 * ತುಪ್ಪವನ್ನು ದೋಸೆಯ ಎಲ್ಲಾ ಕಡೆ ಒಂದೇ ಸಮನಾಗಿ ಸವರಿ

 * ದೋಸೆಯನ್ನು ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ

 * ಕಬ್ಬಿಣದ ಕಾವಲಿಗೆಯಲ್ಲಿ ಮಾಡಿದ ದೋಸೆ ಹೆಚ್ಚು ರುಚಿಯಾಗಿರುತ್ತದೆ

 * ದೋಸೆ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ ೨-೩ ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು