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Saturday, July 26, 2008

Eggplant (Brinjal | Badanekayi) Dosa(Dose) | ಬದನೆಕಾಯಿ ದೋಸೆ

Delicious Pancake prepared using Eggplant (Brinjal)

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
4 large Eggplant (Brinjal)  |  ಬದನೆಕಾಯಿ (Preferred: Gulla or American Eggplant)
3 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ
1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
Grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು
3/4 - 1 tsp Coriander seeds  |  ಕೊತ್ತಂಬರಿ
1/4 tsp Cumin seeds  |  ಜೀರಿಗೆ
4 - 5 strands of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
Big pinch of Asafoetida  | ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
Ghee or Oil |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ  

Soak rice in water for about 4-8 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with red chillies, curry leaves, coriander seeds, cumin seeds, grated coconut tamarind, salt, asafoetida and water into smooth thick paste. Pour this ground mixture to a vessel and add water if required. Don't make the batter too thin.

Add around 1 litre water and 1/4 cup buttermilk in a vessel. Chop eggplant into thin pieces as shown in the picture below and add it to the vessel containing buttermilk water. Keep this for 15-20 mins.

Remove the eggplant pieces from buttermilk water before preparing the Dosa and keep them aside.

Heat the Tava(Iron Tava preferred). Dip the eggplant pieces in the prepared rice batter and place it over the tava as shown in the picture below. 

Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a few seconds in medium flame. 

Cook other side of the dosa as well for about 1-2 mins in medium/low flame by covering the lid. 

Apply Ghee to both the sides of Dosa and roast it in medium flame for another 2-3 mins.

Serve hot along with Ghee, Chutney powder or any Chutney Sambar.  This can be eaten as it is along with Ghee. The ingredients mentioned above will serve around 12 Eggplant Dosas.

Tips (ಸಲಹೆ): 
 * Use tender, fresh Eggplants for best results
 * Putting the sliced Eggplant in Buttermilk water will reduce the bitterness of it and retains it's color
 * Adding Salt to this water will enhance the taste
 * Use good quality of White Rice
 * Spread the Ghee all over the Dosa evenly as shown in the video
 * Use Iron Tava for authentic taste!
 * As it takes time in roasting, multiple Tavas can be used
 * Batter can be prepared in bulk & stored in freezer for instant usage
 * ಎಳೆ, ತಾಜಾ ಬದನೆಕಾಯಿಯನ್ನು ಬಳಸಿ
 * ಬದನೆಕಾಯಿಯನ್ನು ಮಜ್ಜಿಗೆ ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 
 * ಮಜ್ಜಿಗೆ ನೀರಿಗೆ ಉಪ್ಪು ಹಾಕುವುದರಿಂದ ಬದನೆಕಾಯಿಯ ರುಚಿ ಹೆಚ್ಚಾಗುತ್ತದೆ
 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ
 * ತುಪ್ಪವನ್ನು ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದಂತೆ ದೋಸೆಯ ಎಲ್ಲಾ ಕಡೆ ಒಂದೇ ಸಮನಾಗಿ ಸವರಿ
 * ಕಬ್ಬಿಣದ ಕಾವಲಿಗೆಯಲ್ಲಿ ಮಾಡಿದ ದೋಸೆ ಹೆಚ್ಚು ರುಚಿಯಾಗಿರುತ್ತದೆ
 * ದೋಸೆ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು
 * ಉಳಿದ ಹಿಟ್ಟನ್ನು ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟು, ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು

Kucchulakki Dose / Boiled Rice Dosa

2 cups Boiled Rice/Kuchhulakki/Brown Rice
1/2 cup Grated Coconut
Salt to taste

Soak rice in water for about 5-6 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with grated coconut, salt into smooth paste by adding sufficient amount of water. Add water if required. (Consistency of the batter should be in between milkshake & milk)

Heat the Tava(Iron Tava preferred). Splash a spoonful of batter over the Tava. 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. It also goes well with pickle and curd. The ingredients mentioned above will serve 13-15 Boiled Rice Dosas.

Badane Nugge Boluhuli

2 medium sized Eggplant / Brinjal / Badanekayi
3 - 4 Drum Sticks / Nugge Kaayi
2 - 3 Tomatoes (Optional)
1 - 1.5 cups cooked Yellow Lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1 - 2 Green Chillies
Lemon sized Jaggary
Grape sized Tamarind
1.5 tsp Sambar powder
Salt to taste
3 - 4 strands of Coriander leaves
1 tsp Mustard seeds
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder / Hingu
5 - 6 Curry leaves
1 tsp Oil


Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 5 mins.
Chop drum sticks into 2 inch sized pieces and chop the tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put tamarind, little amount of water in a vessel, squeeze it and keep it aside.
Add chopped vegetables, green chillies, turmeric powder, jaggary, tamarind water, salt, water and cook them well by covering a lid.

Once it is cooked, add cooked yellow lentils, sambar powder and bring it to boil. Keep the boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves, mix them well and switch off the flame.

Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds. Add curry leaves and then add it to boluhuli. Mix well before serving.

Masala Lassi

2 cups Curd/Yogurt
1/4 tsp Chunky Chat / Chat Masala
Pinch of Salt
Pinch of Pepper powder
Add curd, chunky chat, salt, pepper in a mixer/blender and grind it for few seconds. Put ice cubes if required.