Curd Rice / Mosaranna

Ingredients:

1 cup White Rice (Preferred: Basmathi)

3-4 cups Curd / Mosaru / Yogurt / Dahi

1/2 cup Milk

3-4 tsp Pomegranate seeds / Daalimbe

5-6 Coriander leaves

2 Green Chillies

Small piece of Ginger

1/2 tsp Mustard seeds

1-1.5 tsp Bengal Gram seeds

1/2 tsp Black Gram seeds

6-8 Curry leaves

1 Red Chilly

Big pinch of Asafetida powder

2 tsp Oil

Recipe:

Wash the rice 2-3 times, cook it by adding sufficient amount of water(1:3) and keep it aside for about 30 mins until it cools to room temperature.

Chop coriander leaves, green chillies into small pieces as shown in the picture below. Separate the seeds from pomegranate as shown in the picture below.

Put chopped coriander leaves, chillies, salt to the vessel containing cooked rice and mix them well. Add yogurt, pomegranate seeds and mix them well. Add milk and mix them well. (Note: Add milk only if the yogurt is sour.)

Chop the ginger into small pieces as shown in the picture below.

Put mustard seeds, bengal gram seeds, black gram seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves, asafetida powder, ginger and keep it aside for about a min.

Add this mixture to prepared curd rice and mix well. Serve along with pickle or chips.

Cabbage Dosa

Ingredients:

1 1/2 cup White Rice

1/4 Cabbage

1/4 Cup Grated Coconut

Salt to taste

7-8 Coriander seeds

7-8 Cumin seeds

8-10 Curry leaves

3-4 Red Chillies

1 medium sized Onion

Pinch of Asafotida powder

Pinch of Turmeric powder

Oil/Ghee

Recipe:

Chop cabbage into small pieces, cook it in a pressure cooker(2 whistles) by adding little amount of water, salt and pinch of turmeric powder.

Soak white rice in water for about 5-6 hrs. Wash the soaked rice 2-3 times and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, cumin seeds, onion and asafotida powder to smooth paste by adding sufficient amount of water. Add cooked cabbage and mix well.(Consistency of the batter should be like that of milk)

Heat the Tava(Iron Tava preferred). Take a spoonful of batter and splash 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 1 -2 mins. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 8-10 cabbage dosas.