Neer Dosa:
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| Neer Dosa |
2 Cups Rice
Salt To Taste
Oil For Frying
Method:
Wash and soak the rice for 1 ½ hours. Then grind it to a very fine paste. Remove and add salt and water and make a very thin consistency. This dosa batter should not be kept for fermenting, but prepared immediately. Heat the dosa tawa, apply a little oil and pour one ladle full of batter so that it spreads in a thin even layer. Cover and keep it for a second. Then remove it carefully. Serve with chicken curry.
Methi Dosa:
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| Methi Dosa |
Ingredients:
4 Cups Basmati Rice
2 Small Bunch Methi Baji
½ Cup Urad Dhal
1 tsp yeast
2 tsp sugar
Salt to taste
Ghee for greasing
Method:
Wash and soak rice and dhal together for 1 hour. Grind rice Dal, Methi (only Leaves) Sugar & Yeast together to a fine paste. Mix well the prepared batter and keep aside for fermentation for 2 -5 hours (to check the fermentation put one onion inside the batter, when its ready the onion will go down). Grease the frying pan with little Ghee. Fry Dosas in different sizes. Serve with Sambar & Coriander Chutney or Tomato Ketchup.
Biscuit Roti:
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| Biscuit Roti |
Ingredients:
2 cups maida
2 tbsp semolina
½ coconut grated
3 tsp. oil
½ tsp. mustard seeds
4 green chillies
Small piece of ginger
2 sprigs of curry leaves
Pinch of asafetida
Salt to taste
Oil for frying
Method:
To maida, add in salt, ghee and knead it with water into a thick dough (Chapatti dough). Dry roast semolina on a tawa and let it cool. Chop curry leaves, green chilies, ginger and mix it with grated coconut, add in asafetida. Heat oil in a pan, when hot add in, mustard seeds, when they splutter, add in red chilies and curry leaves and add in the coconut mixture. Cool it and then add in rawa, mix well and keep aside. Roll the maida into small puries and stuff the puri with the coconut mixture and roll it again into small puries and deep fry them in hot oil till golden in colour and crispy.
Goli Bajey:
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| Goli Bajey |
2 cups maida
½ cup curd
A pinch edible soda
2 green chillies chopped
Small piece finely chopped ginger
Salt to taste
Oil for frying
Method:
Mix maida and curds to form a thick batter, which can be dropped to oil with hand. Add salt, green chilli and ginger. Heat oil in a pan, and drop little balls of batter into it. Fry on low fire. Serve it with chutney.
Mangalore Buns:
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| Mangalore Buns |
¼ kg flour
2 plantians (soft variety)
2 tbsp curds
2 tbsp sugar
1/2 tsp salt
¼ tsp soda bicarb
1 tbsp ghee
Oil for deep frying
Method:
Take ½ cup water in vessel and add salt, sugar, soda bicarb, ghee, plantians and curds to it. Mix well. Add flour and knead well. Keep it aside for 8 hours or overnight. Make small balls and roll thick. Deep fry – It can be kept for 4-5 days.
Rava Dosa:
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| Rava Dosa |
Ingredients:
½ Cup Rice Flour
½ cup plain Flour (maida)
½ cup semolina (rava)
3 to 4 green chillies finely chopped
1 tbsp cashew nuts roughly chopped
½ cup sour curds
Salt to taste
2 tbsp curry leaves chopped
Water
Oil for frying
Method:
Combine rice flour, Plain flour, Semolina, green chillies, cashew, sour curds, salt and the curry leaves.
Mix well. Add little water to make a very thick batter. Set aside for 2 1/2 hours. Make Dosa and serve
hot with coconut chutney.
Aapa:
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| Aapa |
2 cups raw rice
½ cup beaten rice (Povva)
½ grated coconut
Pinch of sodium bi-carbonate
½ cup fermented coconut water
Method:
Soak rice for 2 hours. Grind along with grated coconut and povva to a fine paste. Add salt and soda bi-carbonate. Add the fermented coconut powder. Mix well. Keep overnight. Spread 2-3 tbsp. of batter squickly on a ghee-smeared tava. Roast one side only. Serve hot with chutney or curry.
NOTE: To make fermented coconut water, take ½ cup of coconut water and add a teaspoon of sugar and a pinch of cooking soda. Keep for 6 hours.
Jackfruit Patolies:
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Jackfruit Patoli |
2 cups of jackfruit (Ghare, discard the seed)
2 cups Parboiled rice (soaked)
Jaggery
Salt to taste
1 ½ cup scraped coconut
½ cup coconut cut into tiny pieces
6-7 peppercorns
Saghoni Leaves or you can use Badam leaves (if both not available you can use plantain leaves)
Method:
Grind the ghare, soaked rice, black peppercorns, jaggery, salt, and the scraped coconut. It should not be fine. Do not make it watery. Mix the mixture with the coconut pieces and keep if for half an hour. Steam in a steamer , place the leaf at the bottom and pour the mixture on the leaves, the layer should be thick. Steam till done. Insert a toothpick and check if done. Cut into pieces. Best to steam at night and have in the morning.
Ambade:
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| Ambade |
¼ kg Bengal Gram Powder
1 tsp Chilli Powder
1 ½ tsp Cummin seed powder
1 pinch asafoetida
2 onions diced
2 green chillies
Small bunch coriander leaves (chopped)
1 tsp garam masala
Salt to taste
Oil for frying
Method:
Mix together gram powder, cumin seed powder, chilli powder, asafoetida and salt and keep aside. Cut all the vegetables into small pieces (carrot, peas, potato, cauliflower, beans, cabbage). In a pan, heat one tbsp of oil, add onions. When onions turn brown add vegetables, salt and water. When the vegetables boil, add ½ tsp of cumin seed powder, green chillies, crushed garlic, chilli powder, coriander leaves and garam masala powder and salt. Mix well and make small balls. Dip in the above batter and deep fry.
Potato Tikkis:
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| Potato Tikki |
3 large potatoes (boiled & mashed)
1 tbsp. corn flour
Salt to taste
Oil for frying
Filling:
3 tbsp. moong dal ( Soaked for an hour)
½ tsp. cumin
½ ” piece ginger (minced)
½ tsp. chilly powder
½ tsp. chat masala
¼ tsp. amchur powder
½ tsp. salt
1 tbsp. oil
Method:
Heat 1 tbsp. oil. Splutter jeera. Add soaked dal along with other ingredients of the filling. Cook till the dal is soft with very little water if required. Set this aside. Mix the mashed potato with cornflour & salt. Knead well and sprinkle cornflour if required to remove the moisture. Make balls of the potato mixture. Now make a cup shape in each ball and stuff the filling in the center and close the ball. Flatten the ball to from a tikki .
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