Rice Dosa 2 (ನೀರ್ ದೋಸೆ Neer Dose / ಪಾನ್ ಪೋಳೊ Paan Polo)

This is one of my favorite dosas, very easy to make and take. Whenever I make this dosa, reminds me of my college days and friend of mine who likes my homemade neer dosa and I like hers. Whenever I have this in my tiffin box, I always carry one or two extra dosa for her and same in her case. Here is how my mom prepares this dosa.


Ingredients:

• White Rice - 1 Cup
• Grated Coconut - 1/4 Cup
• Salt - 1 Tsp
• Water (for grinding) - 3/4 Cup - 1 Cup
• Ghee/Oil - for taking dosa

Method:

• Soak Rice with enough water for 2 - 4 hours.
• Drain water, grind with grated coconut to a smooth and fine batter (with enough water & Salt). 
• Take half cup of batter add a cup of water to make it watery. 
• On medium high heat tawa and apply ghee/oil, take 1/4 - 1/3 Cup of  watery batter  and splash on heated tawa, cover with the lid for a minute or so. Take out the lid, apply some oil/ghee on dosa (optional) fold.

• Serve this crispy dosa with Garlic Chutney / Hing Chutney.

Note:

1. Grated coconut is optional.
2. Make the batter as watery as necessary. Do not add too water so its difficult to take dosa out of tawa.
3. No need to cook the dosa on both the sides.
4. Adjust Salt to taste.
5. Dosa can also be served with Sambar, Ambat, Pickle.

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Ingredients:

• Bitter Gourd - 3/4 Cup (Deep fried)
• Grated/Shredded Coconut - 1/2 Cup
• Onion (finely chopped) - 1/2 Cup
• Green Chilly - 3 (small, I used Thai chilly)
• Salt - 1/3 Tsp (as per taste)

Method:

• Crush green chilly, salt and grated coconut using mortar and pestle.
• To this add bitter gourd and onion, mix well.
• Tastes good with Pe'j / Ganji, chapati. 

Deep Fried Bitter Gourd (Karela/Karate'/ಹಾಗಲಕಾಯಿ)

Ingredients:

• Bitter Gourd -  3-4 
• Salt - 1 Tsp
• Oil - for deep frying

Method:

• Wash bitter gourd and cut into half (lengthwise), take out seeds then cut into 1/2 inch pieces.
• In a bowl put in pieces, apply salt, toss. Keep for an hour or two. Toss for every half an hour so that the salt gets evenly spread.

• Drain salted water if any.
• On medium flame heat Oil in deep frying pan, put enough karela pieces deep fry till the sides gets light brown color and bubbles & sound of the oil completely stops. (this may take minimum 5 minutes)

• Drain the excess oil from the pieces by transferring them in strainer and then on the paper towel.
• When cools completely transfer to an airtight container. This lasts for months. 
• This is good to eat with rice and also used in Karate' Kismuri recipe.

Lemon Poha (A variation of Bataat Poha)

This is an accidental dish, accidental does not mean that I was planning to prepare something and I got this recipe. To be frank this is my sister's recipe.  I was talking with my elder sister today morning and baaton baaton mein aisa hua ki she told how she prepares 'Bataat Poha' and I can also use lemon juice  at the end  like my another sister use in her poha recipe. Unfornunately, I din't  ask about exact quantity of ingredients, still I thought of 'lets give it a try' thing and I tied up this recipe with the other bataat poha recipe and the result came out very tasty yummy. Thanks to both my sisters for the recipe.


Ingredients:

• Poha Thick  - 1 1/2 Cup (Soak for 3-5 Minutes then drain)
• Oil - 1/2 Tbsp
• Mustard Seeds  - 1/8 Tsp
• Dried Red Chilly - 1 (Wrinkled - Ghaati Menasu)
• Cumin seeds (Jeera) - 1/2 Tsp
• Cashew Nut - 4-5
• Peanut - 10 - 12 (or 1 Tbsp)
• Curry Leaves - 2
• Onion (Finely chopped) - 1/4 Cup
• Red Chilly Powder - 1/2 Tsp (adjust to taste)
• Garam Masala - 1/4 Tsp
• Turmeric Powder - 1/2 Tsp
• Potato (Boiled and cut into 1/4 inch cubes) - 1/4 Cup
• Salt - 1/2 Tsp
• Lemon Juice - 3/4 Tsp
• Coriander Leaves (finely chopped) - 1 Tbsp  (for garnishing)

Method:

• On medium flame heat Oil in a non stick pan. Add Mustard seeds, when they start spluttering add Jeera, Peanuts, Cashew nuts, dried Red chilly. Saute' till peanuts get slight brownish color. 
• Now add Onion and Curry leaves. Saute' occasionally  till onion becomes lightly brown. 
• Add Red chilly powder, Garam masala powder and Turmeric powder, mix for few seconds, add Potato mix well for a minute or two. 
• Now put in 1/8 Tsp of salt, mix well. Add Poha and remaining salt mix well, turn off the heat. 
• Sprinkle the Lemon juice, mix then garnish with Coriander leaves. Serve Hot.

Plantain Talasani (Randayi Kele Talasani)

Ingredients:

• Plantain - 3
• Dried Red Chilly - 3 (Straight - Ooru Menasu)
• Dried Red Chilly - 1 (Wrinkled - Ghaati Menasu)
• Garlic cloves - 6-7
• Oil - 1 Tbsp
• Salt - 1 Tsp

Method:

• Take out the skin of plantain, cut into 12-15 round pieces. Now take each round piece and cut them lengthwise into 5-6 pieces. Now transfer these pieces into water (to avoid oxidation).

• Heat oil in pan on medium flame put in red chillies (cut into 3-4 pieces) and garlic with its skin (apply slight pressure to brake the garlic cloves). 

• When garlic cloves turns slight brownish add the plantain pieces (drained) mix well for a minute. Now add salt mix well. Turn the heat to lowest and cook covered  for 15 - 19 minutes. Mix after 10 minutes, if required add 2 Tbsp of water.
• Serve hot with Rasam - rice / Chapati.

Chana Usli (Chane Usli / Kadle Usli)

Uslis are an integral part of Konkani dish at breakfast time. Uslis are prepared with single ingredients (moong dal, moong, horse gram - usli) or plantain can be added to make usli more tastier and more thicker (black or kabuli chana - usli.). These uslis can be served with Pova Chutney / Khara Poha, puris etc. 




Ingredients:

• Chana - 1 Cup (washed and soaked overnight)
• Plantain - 1/2 (Cut into half inch cube)
• Green Chilly - 2 -3 Slit Lenghtwise
• Oil  - 1/2 Tsp 
• Salt - 3/4 Tsp
• Water - as required (I used 2 cups)
• Grated/Shredded Coconut (for garnishing) - 2 Tbsp (Optional)

For Seasoning:

• Oil - 1 Tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - 4-5
• Dried Red Chilly - 1 (Straight one - Oooru Menasu) + 1 (Wrinkled - Ghaati Menasu)
• Hing - 1/8 Tsp

Method:

• In a pressure cooker put Chana, Plantain, Green Chilly, Oil and enough Water and pressure cook on medium heat for 3 whistles / 7-9 minutes.
• When the pressure completely goes off add salt to it and boil for 4 minutes.
• While it is boiling prepare for the seasoning. Heat Oil add mustard seeds, when seeds pop out add dried red chillies, curry leaves and Hing. Turn the heat off, add this to boiling chana. Mix well. 
• Serve hot with Coriander poha (pova chutney) 

Note:

• Do not make this too watery, if there is more water just remove it and this water can be used to make  Chana Saaru/Saarupkari.

Plantain Chips (Nendrabale Chips / Balekaayi Chips)

Ingredients:

• Plantain (Long one) - 3
• Salt - 1 Tsp
• Water - 1/2 Cup
• Oil - for deep frying

Method:

• Add salt to half cup of water and mix well.
• Heat the oil in deep fryer.
• Remove the plantain skin using knife or peeler. Immediately slice it into very thin pieces using slicer / chips machine.

• Put 12 - 15 pieces at a time for deep frying, when the chips changes its color to golden and stops bubbling completely add 1 1/4 Tsp of salt water to it.You hear a sound 'Sallll'. (immediately remove your hands so that oil do not spatter)

• When this 'Sallll' sound stops remove chips from oil, transfer to a strainer (so that excess oil drains off). After few minutes put the chips on paper towel to remove oil remained.

• When gets cooled transfer to air tight container / ziplock bags.
• 3 plantains makes nearly 2 ziplock bags of 1 quart size.

Suji Halwa (Shira)

Ingredients:

• Suji (Coarse) - 2/3 Cup
• Water - 2 Cup
• Sugar - 1/2 Cup (adjust to your taste)
• Butter / Ghee - 2 Tbsp
• Dried Nuts, Raisins, Cranberry -  1/3 Cup (or can use less)
• Saffron - 2 -3 strands (optional)
• Cardomom Powder - Pinch

Method 1:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn. Transfer it to a bowl.
• In the same pan pour water. When water started to boil add saffron mix well, add small amount of Suji at a time to water and stir continousely so that not to form lumps. Cook for 2 minutes.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Method 2:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• Same time keep water for boiling in another utensil.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn.
• Now add boiling water in the pan with suji, stirring continousely so as not to form lumps.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Serving Suggestion:

• Grease the cookie pan / plate with ghee, put in the shira, spread evenly cut into desired shape and serve.
• Take a big scoop and serve.

Sugar Pongal (Sakre Pongal / Khichidi)

Ingredients:

• Chana Dal - 1/2 Cup
• Cut Wheat - 1 Cup
• Grated/Shredded Coconut - 1 Cup
• Sugar - 1 Cup
• Nuts cut into small pieces (Cashews 10, Almonds 15, Raisins -10)- 1/4 Cup
• Cardamom (powdered) - 1/8 Tsp
• Ghee/Butter - 1 Tbsp
• Water - 2 1/2 Cup / (Enough for cooking)

Method:

• Dry roast chana dal till it becomes slightly golden in color and you get good aroma and wash.
• In a pressure cooker put in roasted and washed Chana Dal, cut wheat and enough water (I used 2 1/2 Cup) and cook till you get one whistle.
• In the same time, in a non stick pan / kadhai heat ghee/butter put cashews, almonds roast well. Turn the heat off and add raisins, keep aside.
• In the same pan put in cooked chana dal and wheat, (if there is still water remains, just saute' continuously to make it dry) add shredded coconut and sugar, saute' continuously till sugar get melted and mixed well.(Shirshire ka)
• Turn off the heat add nuts and cardamom, mix well.
• Take a big scoop and serve hot with ghee on the top.

Serving Suggestion:

• Grease the baking sheet / plate with ghee, now put the khichidi in this and spread to make it even, cut into desired shape.
• Can also be served with banana cut into thin round pieces.

Patra Rolls (Patrado / Patrade)

Ingredients:

• White Rice - 1/2 Cup
• Moong (Whole) - 1/2 Cup
• Grated Coconut - 1/3 - 1/2 Cup
• Salt - 1 1/4 Tsp
• Tamarind - 1/2 Tbsp (Concentrated)
• Red Chilly - 6-7 (3" long)
• Hing - 1/4 tsp
• Water - less than 3/4 Cup
• Patra Leaves - 6-7 (Medium size)

Method:

• Soak Rice and Moong for 4 to 6 hours.
• In a mixer put all ingredients and grind well with as little as possible, grinded masala should be not too course or fine. (This is called 'Masolu' in Konkani)

• Now Cut off stem and spine of patra leaves, wash throughly.
• On the counter top or on the chopping board, place the biggest patra leaf face down (i.e. dark green part on counter top and light green side facing us, shown in the picture)  and apply a layer of 'Masolu' on it.
• Now keep another leaf on the leaf no.1 on which masolu is applied, while keeping the second leaf place in such a way that the half leaf should be on the leaf no. 1 and half on the chopping board. Apply a layer of Masolu on this leaf. This forms a base. Note that the narrow side of the leaves should always be at one side.
• Keep one more leaf on this base, apply masolu, repeat this procedure until u finish off all the leaves.

• Now comes the major part, that is making a roll. From the narrow side start making roll  tightly and carefully folding the two edges. For newbies while making a roll some of the Masolu may come out, which is normal.

• Steam (whole roll or cut into desired thickness of round pieces) for 15-20 minutes on medium heat.

Take out from steamer, pour a teaspoon of coconut oil on each piece serve hot, with Daalithoy and rice.

Note: 

1. The practice makes the perfect roll.  Hold tightly while making a roll, so that the masolu comes out will be minimum.
2. While cutting the roll into pieces make sure that you make a complete round piece.

Raagi Dosa

Ingredients:

• Ragi (finger millet) Flour - 1/3 Cup
• Green Chilly - 1
• Ginger (finely chopped) - 1/4 Tsp
• Grated Coconut - 1/4 C
• Onion (finely chopped) - 1 Tbsp
• Salt - 1/4 Tsp / to taste
• Water - less than 1/2 Cup
• Oil - to make dosas.

Method:

• Slightly dry roast ragi (optional).
• Grind Green chilly, Ginger and Grated Coconut using mortar and pastle. Transfer it to a bowl.
• Now add Ragi, Onion, Salt and Water. Mix well. Make dosas.

Rice Dosa ( Surai Ukdo Polo)

Ingredients:

• White Rice - 1/2 Cup
• Par Boiled Rice - 1/2 Cup (Kerala Kutti Rice/Ukda Rice)
• Brown Rice - 1/2 C up
• Grated Coconut - 1/2 Cup
• Salt - 1 Tsp
• Water - 1 1/2 - 2 Cups

Method:

• Wash and Soak all types of rice together for 4 -5 hours.
• Grind smoothly with coconut and salt.
• Take dosa with fresh batter. Enjoy with Garlic Chutney / Pickle.

Note:

• You can use  1 Cup of Brown rice and skip boiled rice or can also use 1 Cup Boiled rice and skip brown rice.

Garlic Chutney (Loshne Chutney)

Ingredients:

• Red Chilly - 8  (3" long)
• Garlic Cloves - 10
• Tamarind Paste - 2 Tsp
• Salt - 1 Tsp
• Grated Coconut - 1 Cup
• Water - for grinding
• Oil/Ghee - 2 Tsp

Method:

• Heat Oil/Ghee roast Chillies,  Garlic (with or without its outer cover) and grated coconut. let it cool.
• In a mixer put  roasted items, little water (enough for grinding) grind. Add tamarind and salt, grind to a smooth paste.
• Good combination with Dosa or rice.

Note:

• I like to have a dry chutney, you can also make watery chutney.

Coconut Chutney

Ingredients:

• Grated Coconut - 1 1/4 Cup
• Red Chilly - 8-9 (3" long)
• Tamarind paste - 1 Tbsp
• Salt - 3/4 Tsp
• Seasoning -  
• Oil - 2 Tsp
• Mustard Seeds -  1 Tsp
• Curry Leaves - 5-6
• Hing - 1/8 tsp
• Water - as required to grind

Method:

• Dry roast red chillies, till slightly change in color, Let it cool.
• In a mixer put red chillies grind without adding water, then add grated coconut and little water (minimum enough for grinding) grind well. 
• Now add tamarind and salt, grind well.
• For Seasoning, Heat Oil add mustard seeds, when seeds started popping out turn off heat and put Curry leaves and hing. Pour this on the chutney.
• This chutney will make good combination with Idli and urad dosa.

Note:

• To make tamarind paste, take 1/2 cup water soak tamarind for 10-15 minutes, take out seeds and chewy part.

Whole Wheat Dosa

Ingredients:

• Whole Wheat - 1 Cup
• Grated Coconut - 1/3 Cup
• Green Chilly - 3-4
• Jaggery  Grated - 1 Tbsp (Optional)
• Salt - slightly less than 1/2 Tsp (Adjust to your taste)
• Water - 1 1/2 Cup (including for grinding)
• Ghee - for dosas

Method:

• Soak Wheat for an hour or two.
• Grind Wheat, then add all ingredients. (Use water as required)
• Heat the tawa and take dosa. Makes 6 Dosas.

Note:

• Do not soak Wheat for long time, u will end up making sticky/ glue dosa batter.
• You can also use the wheat flour to make the dosa.

Bhindi and Karela Pakoda

Ingredients:

• Karela (Bitter Gourd) - 3/4 Cup (finely chopped)
• Bhindi (Ladies finger) - 1 Cup (finely chopped)
• Besan - 3/4 Cup
• Garlic - 3-4 cloves (finely chpped with the outer cover)
• Jeera - 1/4 Tsp
• Red Chilly Powder - 1 1/2 Tsp
• Turmeric powder - pinch
• Ajwain - pinch
• Hing - pinch
• Salt - 1 Tsp
• Water - 1 Tbsp (if required)
• Oil - for deep frying

Method:

• In a mixing bowl put in finely chopped karelas and salt, keep for half an hour.
• Now add all ingredients except water, mix well. If required add water using a spoon.

• Heat oil and deep fry pakodas.
• Serve with Green Chutney / Sauce.

Note:

• Its okay to get a shapeless pakodas, i used to call this as Ameoba pakodas.

Buns Rotti

Ingredients:

• Maida - 1 1/2 Cup
• Besan - 1/4 Cup
• Yogurt - 1/3 Cup (or slightly more)
• Banana (chopped) - 1 Cup
• Sugar - 1/2 Cup
• Baking Soda - 1/8 Tsp
• Salt - 1/8 Tsp
• Ghee/Oil - 1 Tbsp (optional)
• Oil - for deep frying

Method:

• In a bowl put in Maida and besan, mix well.
• To this mixture add all other ingredients and kneed to a soft dough.
• Now heat ghee and put in the dough and kneed well. The dough is soft but not sticky. Keep this covered for 5-6 hours or overnight.

• Make balls slightly bigger than puri but smaller than chapati, make 3-4 inch diameter rotis.
• Deep fry, to get a pluffy buns. Serve.

Note:

• If necessary adjust maida to get the non sticky dough.
• You can use less sugar and serve with kurma.
• You can make all buns and store in a airtight container and can enjoy any time.
• Can also be cooked like normal rotis.

Masala Peanuts (Nelakadle Bajo)

Ingredients:

• Peanuts - 3 Cups
• Gram Flour (Besan) - 1/2 Cup
• Chilly Powder - 1 Tbsp
• Jeera - 1 tsp
• Ajwain - 1/8 tsp
• Hing - 1/4 tsp
• Salt - 1tsp
• Turmeric powder - pinch
• Oil - for deep frying

Method:

• Wash peanuts under runnig water.
• In a bowl put in Peanuts and all other ingredients and mix well. (if required add liitle water) The mixture should be dry and can pick each peanut from the mixture.
• Heat Oil and deep fry till slight change in color.

Note:

• Do not fry till the peanuts coated with masala turns dark brown.

Bread Masala

Ingredients:

• Bread Slices - 10
• Onion (finely chopped) - 1/4 Cup
• Garlic - 2 Cloves (1/2 tsp powder)
• Tomato (finely chopped) - 1/4 Cup
• Coriander Leaves (finely chopped) - 2-3 tsp (for garnishing)
• Red Chilly Powder - 1 tsp
• Turmeric - pinch
• Oil - 2 tsp
• Salt - 1/8 tsp

Heat: Medium
Method:

• In a non stick pan Pour oil, add onion. Fry till onion changes colour.
• Now add garlic and saute for a few seconds, add tomato. saute till oil seperates.
• Put chilly powder, turmeric and salt to it. fry for a while.
• Add bread pieces and mix well so that all the pieces of bread get coated with masala.
• Garnish with coriander leaves, tun off the heat, cover the lid for 5 minutes. serve hot.

Serves 3.

Masala Poha

Ingredients:

• Thin Poha - 3 Cup
• Sambar Powder - 2 tsp
• Grated Coconut - 1/2 Cup
• Sugar - 2 tsp
• Salt - 1/2 tsp (as per your taste)
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 2-3

Method:

• In a large bowl mix in Grated Coconut, Sambar Powder, Sugar and Salt.
• In a non stick pan on medium heat, pour oil, add mustard seeds.
• When seeds started popping out add curry leaves and poha to it. Saute for leaa than minute.
• Put this poha into the mixing bowl and mix thoroughly. Serve for breakfast / evening snack.

Note :

• Serves 2-4