Instant Rava Dosa

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What do you do when you wake up and are clueless of what to do today? Here’s a simple solution which works best for all. I sent it in the tiffin, have some chutney left, will come up with some more ideas. Do keep watching this space for more. To prepare a rava dosa all you need is few simple ingredients that’s it.

Ingredients

1 cup rava
1 cup rice flour
1/4 cup wheat flour
1/2 onion
4-5 sprigs of corriander
1/2 tsp jeera/ cummin seeds
1 chilly
Water – 2 cups
Oil and Ghee

Method
1. Mix all the ingredients starting with rava, rice and wheat flour, mix with water and then add all the cut ingredients, jeera and salt. The batter should be that of a buttermilk consistency.
2. Season the pan with some ghee. Once very hot, from a distance of 15 cms from the pan pour the batter from the centre to get a net effect.
3. Cover with a lid and leave for 2-3 minutes
4. Open the lid drop few drops of oil, increase the flame for 2-3 minutes and then reduce to medium till the dosa leaves the sides of the pan.
5. Fold on the pan and let it crisp again on both sides.
6. Remove and serve with chutney.

PS – In case you find the water quantity too much add rice flour, in case it is thick to spread add water and salt to balance the taste.

 

Chana Sukke/ Gram dry fugath

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Chana Sukke or Black gram fugath is a dish which is served in marriages and ceremonies in Karnataka. It is prepared with gherkins and cashews are added to add to the richness of the dish.

 

The coconut based gravy and the colour and the gram compliment each other very well. It can be had with neer dosa, sannas/ idlis or plain rice. It is quiet filling too. This can be made dry or little semi gravy too. Let us see how to prepare this dish

Ingredients
Serves 3-4

250 gms black gram (Boil gram with salt and tomato)
1 tomato

To grind
8 long dry chillies
4 short dry chillies
One small onion
1/2 tsp turmeric powder
1/2 tsp mustard
4 peppercorns
A pinch of cumminsed
1 marble size ball of tamarind
1 small piece of jaggery

For seasoning
1/2 tsp mustard seeds
1 sprig curry leaves
6 flakes of garlic – crushed

A pinch of asafoetida

Roast
1/2 coconut grated

1 medium onion

Method

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  1. Soak the grams overnight. Next day pressure cook the gram for twenty minutes with salt and tomato.
  2. Heat little oil. Add mustard, curry leaves and crushed garlic and fry till the mustard splutters.
  3. Add the ground masala and boiled gram, a pinch of asafoetida, jaggery and cook for 5-10 minutes
  4. In another pan, add grated coconut, 2 sliced small onions and fry till light brown with little oil on a non stick pan.
  5. Once the curry is cooked add the fried coconut mixture and mix well.
  6. The prepared fugath should be semi dry. Serve with dosas, idlis, dumplings or even with rice.

 

 

Neer Dosa/ Panpole (Rice crepes)

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Neer Dosa/ Panpole is a staple diet of the region of Karnataka. It can be had at breakfast or at lunch with chutney or any other accompainment.  It is called Neer Dosa as it consumes water and made to a milk like consistency and then converted into rice crepes.

Usually the hot crepes are put over a wooden plate which is known as kurpon.  This prevents the dosa from cooking further and then can be folded into a nice triangle. Once it cools a bit it is placed on the plate and served.

You just cannot stop at one. The day we make Neer Dosa it has to be dozens of them as even children will like them.  We also make it with stuffed jaggery and coconut which is another variant and tastes good. I have already given out the recipe of Cucumber dosa and the method to prepare it.  The basic idea of making the Neer Dosa is given in the post.

Ingredients

Serves 3-4

1 cup dosa rice

1 cup raw rice

Water for soaking  (1 cm above the level of rice)

Method

  1. Soak the rice overnight in one container, 1 cm above the level of rice.
  2. Next morning grind fine, with the water till it appears to be a milk like consistency.
  3. Heat a non stick pan/ iron griddle and grease the pan with the help of onion and oil .
  4.  Once hot, just add one drop of batter if it sizzles it is good to go. Take 1/4 cup of the batter and pour from the side of the pan towards the centre
  5. Hold the handle and spread the batter all over in a circular motion.
  6. Cover with a lid and after 2-3 minutes, you will notice the dosa leave the sides on the pan.
  7. Remove over a wooden plate, as shown in the figure.  This prevents the dosa from sticking.
  8. Enjoy with chutney or chana gravy.

 

 

 

Chole Gravy (Bafat)

 

13432386_10210003974515277_158149162864197278_nChole Gravy is so connected with one of my childhood memories.  This is a Manglorean preparation. We had a food fair and my mother had prepared chole gravy in a long steel dabba and I served it with bread. I was very happy with the reviews. I did not know what went into it and how it was prepared but was very happy that the entire item was sold out.

These days the tomato rates are increasing surprisingly and have shot up to upto Rs. 90 per kilo.  I wanted a good substitute for tomatoes same as I did sometime back when onion rates shot up.  Not a good time to get tomato sauce done atleast (pun). I soaked chole, and was glad the recipe turned out well sans tomatoes and we enjoyed the same way with brown bread going past the memory lane.  Well, my daughter was happy too so overall I think not bad without the Tomato hype which we create. Here is the recipe for the chole which can be done in no time thanks to the Opos method (One pot one shot)

Ingredients
Serves – 3

Chole – 1/2 cup (soaked overnight)
Onion – 2 medium sized (Refer Note for puree)
Ginger Garlic Paste – 1 tsp
Tamarind pulp – A small ball (Crush in a tbsp water and use)
Bafat Powder – 1 tablespoon
Kashmiri Red Chilli powder – 1/2 tsp
Lime juice – ¼ tsp
Salt to taste

Garnish
2-3 sprigs of Corriander leaves

Method
1. Add some oil to the cooker and saute ginger garlic paste for 2-3 minutes.
2. Add pureed onions (check note)
3. Add bafat powder and kashmiri red chilli powder and fry
4. Add the chole, tamarind pulp, water 2 1/4 cups and mix well and take 10-12 whistles
5. Garnish with coriander leaves and serve with bread, neer dosa or rice

 

Note – How to puree the onion:-

1. Roast the onions and fry in little oil till light brown
2. Puree and use for gravy

Bafat Powder

2 bedgi chilly
2 short red chilly
2 cloves
1 cinnamon
1 tsp cummin
1 tsp corriander seeds

Dry roast and grind together

PS – 1) You can also directly mince the onion and add only that it will have a more pungent               flavor.
2) Instead of bafat powder you can also use a mix of chilli powder and garam masala                  powder. If garam masala powder contains corriander and jeera then need not add,                 else it has to be added separately.