Saturday, July 25, 2015

Umbrode/Bajakrode

Ingredients:
1 cup Black Gram seeds / Uddina Bele / Urad Dal
3 cups White Rice (Preferred: Sona Masuri)
1/2 tsp Cumin seeds / Jeerige
2 - 3 Tbs Butter
Salt to taste
Oil

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame until it turns light golden in colour as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.)

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.


Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Saturday, July 18, 2015

Bendekayi(Okra) Dose

Ingredients:
4 - 5 cups chopped Okra / Ladies Finger / Bendekayi
4 cups White Rice
1/2 cup grated Coconut
4 - 5 Green Chillies
Small piece of Ginger (Optional)
3 - 4 strands of Curry leaves (Optional)
1.5 cups of fresh Buttermilk
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.
Chop the okra into medium sized pieces as shown in the picture. Put chopped okra, green chillies, grated coconut, curry leaves, ginger in a mixer and crush.

Grind soaked rice into medium smooth paste by adding required amount of water. Add crushed okra and grind them together into smooth paste. Add salt, buttermilk, water(if required) and mix well. (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. 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 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 25 Dosas.
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