KOTTE KADUBU

Rice (dosa variety) -- 2 1/2 cups
OR
Rava -- 2 cups
Split black gram (Urad dal) -- 1 cup
Salt to taste

Banana and Jackfruit leaves for making idli



Soak urad dal for 8-10 hours.

Wash soak rice for 15 minutes. Drain and spread it on a clean cloth for 20 minutes.

Run it in a mixer to make rava. Be careful not to make a smooth powder. It should be grainy and a bit bigger granules than the semolina.

Once done sieve to remove the fine flour particles from rava. Keep the rava aside. 2 cups of rava is needed for the kadubu. The remaining flour can be used for some other dish.

Grind urad dal to a smooth paste. Add the rava and mix it nicely. Leave it for fermenting overnight.


To make banana leaf kotte --
    Take a wide and long banana leaf
    Slit the banana leaf in the center and separate the stem.
   Each piece should be around 2 feet length and 1 foot width.   Wlit them on open fire (takes 2 minutes, only until the color changes)
   Tie one side with the thread (usually thread is obtained from the center stem portion)
   After the batter is poured the other side is also tied.

To make jack fruit leaf kotte --
    Four leaves are held together with the help of the coconut leaf sticks.
    Take semi-tender and big sized 4 leaves of equal size.
    Pin them together one by one at the tip of the leaves.
    Fold them and pin them to make kotte as in the picture.
    Cut off the stem end to make room for pouring the batter.

Add salt and pour the batter into the kotte (a little more than half the capacityof each kotte. remember to leave some space for it to expand after cooking. ) and steam it in a steamer for 30 minutes. Peel and serve hot with coconut chutney.

MASALA NEER DOSE

Rice -- 1/2 cup

Oil -- 1 teaspoon
Split black gram (without the husk)(Urad dal) -- 3 teaspoons
Coriander seeds -- 1 1/2 teaspoons
Cumin seeds -- 3/4 teaspoon
Sesame seeds -- 1/2 teaspoon (optional)
Red chillies -- 5-6 broken

Onion -- 3 (medium)(chopped finely)
salt to taste
Oil for greasing



Soak rice for 5-6 hours.

Heat oil in a small pan and roast the black gram until golden brown. Add coriander seeds, cumin seeds and red chillies and fry on low flame for a couple of minutes. Finally add the sesame seeds fry until it starts spluttering. Turn off the heat and let it cool.

Run the fried spices in a food processor to make a powder(need not be smooth). Now add the soaked rice and make a very smooth paste with little water.

Add salt and water (around 1 1/2 cup water).

Add the chopped onion and make dosas as in neeru dosa

Add a little oil on top (calorie conscious people can skip this step!) and cook it on slow flame for a couple of minutes.

Serve it hot with coconut chutney.

JAGGURI

Rice -- 1 cup
Salt to taste
Rice flour -- 2-3 tablespoon
Cucumber -- 1/4 cup (chopped) (optional)
Coconut oil/sunflower oil -- 4-5 tablespoon (for rolling and cooking)

Soak rice for 8-10 hours. Grind it to a smooth paste with little water.(add cucumber, if you are using it, while grinding)

Take the ground rice in a thick bottomed pan. Add about 1/2 cup of water and salt and mix it nicely.

Keep the pan on a flame and cook the rice paste. Keep stirring the mixture to avoid forming lumps. Keep the flame low all the time.

When the rice paste becomes thick like roti dough, turn off the heat. Keep the dough aside, covered, to cool.

Once it is cool add a little rice flour and knead it.
Take a small portion of the dough, and flatten it on a parchment sheet. Drip a couple of drops of oil on it and roll it into 6-7 inch discs.

Cook it on a hot riddle with little oil on both sides until light golden spots appear.

Serve it hot with coconut chutney.

HALASINA HANNINA DOSA

Rice -- 1 cup
Jackfruit bulbs -- 2 cups (deseeded)
Coconut -- 1/2 cup (grated)
Jaggery -- 3/4 cup (or to taste)
Cardamom powder -- 1 teaspoon
Salt to taste


Wash ans soak rice for 6-8 hours.

Roughly chop jackfruit bulbs. Grind it with the rice, and coconut to a smooth paste.

Add all of the other ingredients and leave it for fermantation in a warm place for 4-5 hours.

Heat tawa. Spread the batter like the set dosa. Cook on medium flame until both the sides are a golden brown.

Serve hot with ghee and coconut chutney.

AKKI ROTTI

RICE ROTI

Rice flour -- 2 cups + 1/2 cup for kneading and rolling
Water -- 2 3/4 cup
Cucumber -- 1/2 cup (grated)(optional)
Coconut oil (optional)
Salt to taste


Boil water in a pan. Add salt. (Add cucumber if u r using it and cook it for 5 minutes. Use more water for cooking cucumber. Cucumber gives a nice aroma to the roti.)

Lower the heat and slowly add the rice flour, continuously mixing. Cook it on low heat for a couple of minutes, all the while mixing the dough. Turn off the heat.

Let the mixture stand for 5 minutes. Keep it covered.

Now remove the cover and let it cool. Once sufficiently cool knead the dough nicely. Add a little rice flour if required. Dough should be little tighter than the pulka dough.

Now take a small portion of the dough and make a round ball and flatten it slightly with your palm. Dip it in rice flour and roll it out on a parchment sheet.

Cook it slowly on a hot griddle until both side are cooked. Drizzle with coconut oil for extra flavor. Serve hot with coconut chutney or Hesaru kalu bhaji .

SABBASIGE DOSA

Dosa batter -- 1 big bowl. (about 4-5 cups)
Onion -- 2-3 medium (chopped finely)
Dill -- 2 cups (chopped)
Oil/ghee -- for roasting dosa


Mix Onion and dill to the dosa batter and make a little thick dosas. Pour a teaspoon of oil/ghee on it and cook it covered on medium flame. Once coked turn it and cook on the other side until it is lightly browned.

Serve hot with chutney and sambhar.

MANDAKKI VOGGARANE

Puffed rice -- 200 gms

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Peanuts -- 2-3 tablespoons (optional)
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch
Onion -- 1 (optional) (chopped)

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)

Soak puffed rice in water.

Heat oil in a pan and add urad dal.(and peants)
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.(now add onion and fry until onions are cooked)

Squeeze out the excess water from the puffed rice and add it to the the pan. Sprinke coconut, coriander leaves, sugar and salt. Mix all the ingredients nicely and leave it on low flame for a couple of minutes,stirring occasionally.

Serve hot garnished with more coconut and coriander leaves.

BALEHANNU BUNS

This is not your regular bun. This is one of the delicacy of mangalore. Slightly sweetish in taste it makes a great breakfast dish or a evening teatime snack.



All purpose flour -- 1 1/2 cups
Wheat flour -- 1/2 cup
Sour curd -- 2/3 cup
Ripe bananas 2
Baking soda -- 1/2 teaspoon
Sugar -- 1/2 cup
Salt to taste
Oil for deep frying


Take the curd in a bowl. mash bananas and mix it with the curd.

Add salt sugar and soda to the mixture. Once the sugar is dissolved, add both the flours and make a dough. The dough should be like that of the roti/paratha. The amount of flour can be adjusted accordingly.
Keep the dough covered for around 8 hours.

To make the bun, take a lemon sized portion of the dough, make a round ball and roll it out like poori. It should be thicker than a regular poori.

Heat oil in a frying pan and drop the rolled out buns and fry till both sides are golden brown.
Ready to serve. Serve with coconut chutney.

TELLEVVU

This is the classic havyaka breakfast dish. It is prepared in every household in my native as breakfast almost everyday.

Traditionally mangalore cucumber is used for this dish.


Rice -- 1 cup
Cucumber -- 1 small
Salt to taste


Soak rice for 6-8 hours.

Roughly chop cucumber (with or without skin). Now grind together cucumber and rice into a smooth paste. Add salt. This batter can be used fresh without fermentation.

Making this dosa is very tricky. Take spoonful of batter and pour it at the edge of the griddle. Spread it out thinly using a hard carton paper. (Folded banana leaf is used to spread the batter.) Dosa is made paper thin.
Cover and cook it for half a minute.

Since this dosa is very thin it doesn't require to be cooked on the other side.
Serve it hot with chutney.

VADAPPE

Rice flour -- 2 cups
Cucumber -- 2 big
Carrot -- 1 medium(optional)
Onion -- 2 medium
Green chilies -- 2
Coriander leaves -- 1 small bunch
Curry leaves -- few
Salt to taste
Oil


Wash and grate the cucumber. I keep the skin to make it more nutritious. But clean it thoroughly before grating. Peel and grate the carrot.

Chop onion, coriander leaves, curry leaves and chilies finely. Mix it with the grated cucumber. Add salt.

Now, mix the rice flour with these vegetables. Add a little water / curd if it becomes too dry. The dough should be a little watery than that of the chapati.

Take a portion of the dough and flatten it and spread it thinly (2-3 mm thickness) on a parchment sheet.


Heat the griddle and lightly grease it. Transfer the vadappe on to the griddle and remove the sheet after half a minute. Cook it slowly on medium heat. After one side is done, cook it on the other side.

Serve hot with butter/ghee(clarified butter) and chutney.

UPPITTU_2

This upma is made slightly sweetish in my native place. I have been trying to get the exact effect. Got some success after two trials.

Semolina (rava) -- 2 cups

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Split chick pea (Chana dal ) --1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch

Sugar -- 4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)


Dry roast rava on medium flame until light brown.

Heat oil in a pan and add urad dal and chana dal.
When the dals are little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.

Now put in the rava and fry it with this tempering for around 8-10 minutes on low heat. Add sugar and salt.

Boil 1 2/3 cup of water in a vessel while frying the rava.
Now very slowly (and carefully) pour the water into the pan containing the rava. Take care that the heat is on the lowest setting.
Keep stirring to avoid the formation of lumps. Cover and cook for 2-3 minutes on low flame.

Now mix in the coconut gratings and coriander leaves.
Serve hot garnished with more coconut and coriander leaves.

NEER DOSE (HOYYANGALE)

Rice (use the dosa rice for better taste)-- 2 cups
Coconut -- 1/4 cup(grated)
Salt to taste


Wash and soak rice for 8-10 hours.
Grind it with the coconut into a very fine paste. (grind it with less water. you can add more later.) Add salt and water as required.

This dosa batter is very watery. The trick is to get the correct consistency. you should be able to pour it easily with a spoon on the tawa. If the water is more the dosa will stick to the tawa so try before adding more water.

Now pour the batter on a hot tawa. Cover and cook it for 1 minute.
This dosa is usually cooked on only one side and folded inside out to prevent it from sticking to the plate.

Serve hot with chutney.

PADDU

Dosa batter -- 3 cups
Onion -- 3-4 medium
Carrot -- 2
Curry leaves -- few
Coriander leaves -- few
Green chilies - 2
Oil -- 2 tablespoons
Mustard seeds
Additional oil for cooking

Grate carrots, chop all other indigents finely.

Heat oil in a pan and add mustard seeds. Once they start crackling add green chillies, curry leaves, Onion and carrot. Cook for 5 minutes.
Once cooked mix it into the dosa batter.

Heat the paddu tava and drop a couple of drops of oil in each depression followed by the batter. Batter should be filled a bit less than the full capacity as it will expand in size after cooking.

Cover and cook for 3-4 minutes on low flame. Turn it with a spoon, and cook it for another 2-3 minutes. Use the wooden spoon if you are using the non-stick pan.

Serve hot with coconut chutney.

AVALAKKI VOGGARANE

Beaten rice (paper thin) -- 4 cups
Coconut -- 1/2 cup (grated)
Salt -- to taste
Sugar -- 2 teaspoons

Oil -- 2-3 tablespoons
Urad daal -- 1 teaspoon
Pea nut -- few
Coriander seeds -- 1/4 teaspoon
Cumin seeds -- 1/4 teaspoon
Red chillies -- 5 (or to taste)
Curry leaves -- few
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon

Onion -- 1 small (chopped finely)(optional)
Coriander leaves -- 1 small bunch (chopped finely)


Mix coconut with salt and sugar in a wide bowl.

Heat oil in a small pan. Add urad daal and peanut. Fry until urad dal and peanuts turn slightly brownish.

Add coriander and cumin seeds, and broken red chilles. Fry for minute on low flame so that the chillies turn crisp.

Now put in the curry leaves followed by turmeric and asafoetida after a moment. Fry it for another minute on low flame. Pour it over the coconut.

Mix all the ingredients nicely. Crush the curry leaves and chillies(only if you like it spicy).
(Sprinkle a little water if u like to swallow your food without much of chewing job. But it is more tasty with out water.)

Its time for the beaten rice to go into the bowl. Add the beaten rice and mix it with the tempering nicely.

finally the onion and coriander leaves are to be mixed with the beaten rice. Garnish with coconut or coriander leaves and serve.

Can be accompanied by sev or any other mixture.

UPPITTU

This upma is fast to make as the rava is used with out roasting.
It requires a little more oil and very tasty to eat.

Rava (Semolina) -- 1 cup
Oil -- 4 tablespoon
Urad dal -- 1 teaspoon
Cashew nuts -- 8-10(optional)
Mustard seeds -- 1 1/2 teaspoon

Asafoetida powder -- a pinch
Green chillies -- 2-3 slit
Curry leaves -- few
Fresh Ginger -- 1/4", grated

Onion -- 1 large, sliced
Tomato -- 2, chopped

Coriander leaves -- small bunch, chopped
Sugar -- 1 teaspoon
Lemon juice -- 1/2 teaspoons (optional)
salt to taste


Heat oil in a pan and add urad dal and cashew nuts. When the they begin to brown add mustard seeds.

When Mustard seeds start crackling add asafoetida, curry leaves, ginger and green chilles. Stir for 1 minute.

Add onion and fry untill it is cooked. Add tomato and fry for 3-4 minutes.

Now pour 2 cups of water into this pan and bring it too boil.

When the water begins to boil lower the heat to minimum and slowly pour the rava into the water. Keep stirring the mixture all the time so that the lumps are not formed.

Sprinkle sugar,salt and coriander leaves on top. Squeeze the lemon juice.

Mix everything together and and cook it covered on low flame for 5 minutes.
Serve hot.

DOSA

Dosa rice -- 2 cups
Split Black gram (Urad daal) -- 1 cup
Split chick pea (chana daal) -- 1 tablespoon
Fenugreek seeds (methi) -- 2 teaspoons
Beaten rice (poha) -- 1 tablespoons (optional)
salt to taste.


Wash rice and urad dal, add chana dal and methi and soak for 6-8 hours. Grind it to a smooth paste and leave it overnight for fermentation.

Next morning mix salt and the batter is ready to make dosa.


To make dosa,
Spread one spoonful(big serving spoon) of batter on a lightly oiled hot griddle. Choose a spoon which has a little flat bottom.
Cover and cook for a minute. turn the dosa and cook for another minute.

Serve hot with chutney and sambhar.