Sunday, September 29, 2013

Green gram Idli

1 cup green gram - soaked overnight
1 cup idli rava
1/2 cup black dal(uddina bele) - soaked overnight
1 tbsp mustard seeds - soaked overnight
1/2 cm ginger
1/2 tsp cumin seeds
4-5 sprigs of coriander
1/2 tsp baking soda

1) Grind green gram, black dal, mustard seeds, ginger, cumin seeds, coriander leaves with water.
2) Add idli rava and mix it into a thick idli batter like consistency.
3) Keep it aside and allow it to ferment. Add baking soda to the batter and check for salt.
4) Grease idli moulds with oil.  Fill the idli moulds with batter.
5) In a pressure cooker/steamer bring a glass of water to boil. Place the idli stand in it. Lower to medium heat. Cover and cook for 12-15 mins. Pierce a fork through the idli to check if it done (if done, it will come out clean).
Serve with chutney :)

Sunday, September 15, 2013


3/4 cup fine semolina (chiroti rava)
1/2 cup all purpose flour (maida)
1 cup grated desiccated coconut
1/2-1 cup powdered jaggery/sugar
1/2 tsp cardamom powder

1) Mix semolina, maida, pinch of salt with sufficient water. Dough should be thicker than that for roti. Smear with a tbsp of oil. Cover and keep aside
2) For the filling, mix desiccated coconut with jaggery/sugar and cardamom powder. As I prefer a less sweet version, I used 1/2 cup of jaggery. Keep aside.
3) Take a small ball of dough and roll it into a thin circle. Cut it into a 7-8 cm circle(I used lid of a jar).
4) Place a Tbsp of filling slightly left of centre, fold over the right side onto the left to make a semicircle, with the filling inside.
5) Seal the sides. With a fork, crease the edges.
6) Do this for the rest of the dough. Keep aside.
7) Heat oil in a frying pan for deep frying (medium heat). Add the karigadabu and fry until golden brown.


Sunday, September 1, 2013

Mandakki kosambari

4-5 cups mandakki (puffed rice)
1 carrot - grated
1/2 medium sized onion - finely chopped
2 green chilli - finely chopped
1/2 cup grated coconut
Juice from 1/2 lemon
2-3 sprigs of coriander leaves - finely chopped
5-6 curry leaves
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
2 tbsp oil

1) Mix carrot, onion, green chilli, coconut, lemon juice, coriander leaves in a salad bowl.
2) Heat oil in a skillet, add chana dal, urad dal and mustard seeds. Wait for it to splutter. Add asafoetida and curry leaves. Mix with above.
3) Add puffed rice. Check for salt.

Tip: If you have coconut oil in stock, it would taste much better with it :)