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Monday, February 9, 2009

Adai Dose

1/2 cup Bengalgram seeds / Kadle bele
1/2 cup Blackgram seeds / Uddina bele
1/2 cup Yellow Lentils / Toor dal / Thogari bele
1/2 cup Greengram split seeds / Hesaru bele
1/2 cup White Rice
2 tsp grated Coconut
1 inch sized Ginger
7-8 Curry leaves
10-12 Coriander leaves
7-8 Red Chillies
3/4 tsp Cumin seeds
7-8 Peppers
Pinch of Asafotida powder
Salt to taste
Soak rice, bengalgram seeds, blackgram seeds, greengram seeds, yellow lentils in water for about 4-5 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients along with ginger, curry leaves, red chillies, asafotida powder, coriander leaves, coconut, cumin seeds, pepper, salt into smooth paste by adding suffient amount of water. 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 15-17 Adai Dosas. I tried this recipe from Suruchi. Thanks Roopa Hariprasad for the recipe.

Beetroot Rotti

2 cups Rice flour/ Akki hudi
2 cups grated Beetroot
3-4 Green Chillies
1 medium sized Onion
10-12 Coriander leaves
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Peel beetroot and grate it as shown in the picture below. Put grated beetroot in a pressure cooker container and cook it without adding any water.(3-4 whistles)

Chop coriander leaves, green chilly and onion into small pieces.

Put all the chopped ingredients, rice flour, cooked beetroot, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Tomato Cashew Chutney /Badanekai Ennegayi / Avarekalu Subji. The above mentioned ingredients will serve 10-12 Rottis.

Tomato Cashew Chutney

4-5 Medium sized Tomatoes
3-4 tsp Cashew nuts
4-5 Red chillies
1/2 inch sized Ginger
3-4 cloves of Garlic
2-3 Green Chillies
7-8 Curry leaves
Salt to taste
1/4 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Black gram seeds
Asafoetida powder
2-3 tsp Oil

Cut tomatoes into medium sized pieces as shown in the picture below. Cut green chillies into 2 pieces. Cut the ginger into small pieces. Remove the outer cover of garlic and mash it.

Put 2 tsp oil in a pan and heat it little bit. Add red chillies, 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, ginger pieces, garlic and fry them for about 2 mins. Add green chillies, cashew nuts and fry them for about 3-4 mins until cashew nuts turn light golden in color. Add 5-6 curry leaves, pinch of asafotida powder and fry them for a minute. Add chopped tomatoes, salt and mix well.

Cook this mixture by covering a lid for about 25-30 mins in low flame until tomatoes are nicely mashed.
Put this cooked tomatoes in a mixer and grind it coarsely for few seconds. Add little amount of water if required. Put 1/2 red chilly, 3/4 tsp mustard seeds, blackgrams seeds, little bit of cumin seeds, 2 tsp oil in a pan. Once it starts spluttering add pinch of asafotida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosas/Rottis. I tried this recipe from vahrehvah. Thanks Sanjay.

Poha Fry / Hurida Avalakki

3 cups Beaten Rice / Avalakki /Poha
1 cup Grated Coconut
1/2 tsp Chilly powder
Salt to taste
3-4 tsp Oil

Put beaten rice in a pan and fry it for about 10-15 mins till it becomes crisp. Keep it aside for about 20-30 mins till it comes to room temperature.

Put grated coconut, chilly powder, salt, oil in a vessel and mix.

Add fried beaten rice to the coconut masala and mix well. Serve immediately.

Menthe Tambli


1 tsp Fenugreek seeds / Menthe kalu

1/2 cup Grated Coconut

1 Green Chilly

2-3 cups Buttermilk / Majjige

Salt to taste

1/4 tsp Mustard Seeds

1 tsp Oil


Fry fenugreek seeds, few drops of oil in a pan for about 2-3 mins in a medium flame until it starts giving nice aroma and it becomes golden in colour.

Grind grated coconut, fried fenugreek seeds and green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix it well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Add mustard seeds and oil in a pan. Once it starts spluttering, add it to tambli. It goes well with rice.