Saturday, August 30, 2014

Kumbalakayi Thirulina Dose

2.5 cups White Rice
2 cups Inner part of Ash Gourd / Kumbalakayi Thirulu
2 tsp Fenugreek Seeds
1/2 cup Curd
Salt to taste

Soak rice, fenugreek seeds in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Remove the seeds from inner part of ash gourd, wash it properly and keep it aside.

Grind soaked rice, inner part of the ash gourd along with curd, salt into smooth paste(Add water if required). Ferment the batter overnight(For about 8-10 hrs.) Add salt and water(if required). The consistency of the batter should be like that of medium thin 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 12-15 Dosas.

Saturday, August 23, 2014

Doddapatre(SambraNi Soppina) Sasive

4 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
3/4 cup grated Coconut
1 Green Chilly
1/4 tsp Mustard seeds
1 - 1.5 cups of fresh buttermilk / Curd / Yogurt
2 tsp Ghee

Clean the doddapatre leaves and wash them.

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

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked doddapatre leaves, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.
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