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Saturday, August 23, 2008

Southekayi Sihi Dose / Pacchappa Dose

3/4 medium sized Cucumber or 1.5 cups chopped Cucumber
1 cup White Rice
1/2 cup grated Coconut
1/2 - 3/4 cup Jaggary / Bella
Salt to taste

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber and chop it into small pieces.(Remove the seeds if it is ripen)
Grind soaked rice along with sliced cucumber pieces, grated coconut into smooth paste. Add jaggary and grind it for about 1 min. Add salt and water(if required). (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 1-2 mins.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 6-8 Southekayi Sihi Dosas. This dosa can be prepared for festivals for Naivedya.

Beetroot Palya


1 medium sized Beetroot

2-3 tsp Grated Coconut

1/4 tsp chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil


Peel the beetroot and chop it into small pieces. Put chopped beetroot, chilly powder, turmeric powder, salt , little bit of water in a cooker container and pressure cook (2-3 whistles) . Once the pressure goes off, remove the container and pour the cooked beetroot to a thick bottemed vessel/pan. After almost all the water content is dried up, add grated coconut and mix it well and keep it in low flame for about 3-4 mins.

Add blackgram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on Palya. Mix well before serving. It goes well with Rice.