Vella dosai literally means sweet pancake in Tamil language. It is a made of whole wheat flour and brown sugar. This pancake is usually prepared on Ekadasi, Shivarathri and Navarathri days as intake of salt and rice are prohibited on these days. Interestingly, this pancake with flavours of grated coconut, cardamom and clarified butter is a hit among kids.
Ingredients:
Whole wheat flour -2 cups
Brown sugar -1 cup
Cardamom powder -2tsps
Grated coconut - 2tsps
Mashed banana -1tsp (optional)
Clarified butter for toasting
Method:
Dissolve the brown sugar in half cup of water. Slowly add the wheat flour. Make a thick batter without any lumps. Stir in the grated coconut, mashed banana and cardamom powder. Rest it for few seconds. Then, add little water and check the consistency. It should be thick like Idli batter. Grease a hot griddle and pour one ladle of the batter on it. Spread it round to make a pancake. (Keep the size of the pancake little small, otherwise the batter will stick to the spoon and tear). Drizzle some clarified butter over it and cook on both the sides. Serve hot with banana pieces.
Akki roti is another pancake from the Udupi cuisine. In Kannada language akki roti means rice-bread. It is a thick pancake made of raw rice. Choicest vegetables and grated coconut are added to it to make more delicious. To give it a distinct flavour butter/ clarified butter is also smeared over it before serving.
Ingredients:
Raw rice -2cups
Chopped onions -1/2cup
Grated carrot -2tsps
Chopped tomatoes -2tsp
Chopped capsicum -1tsp
Spring onion greens -1tsp
Grated coconut -2tsp
Chopped coriander -1tsp
Chilli flakes -1tsp
Salt and oil -as required
Method:
Wash and soak the rice in water for 2 hours. Drain and spread over a cloth or paper. Allow it to dry under the fan for few minutes. Then, pulverise it coarsely in a blender. Combine the rice flour, the chopped vegetables, grated coconut, chilli flakes and salt. Add water little by little and make a thick batter. Heat a griddle and place a ladleful of the batter in the centre. Spread with a flat spoon to give a round shape. Drizzle some oil over it. Close and cook on one side. Flip and cook the other side similarly. Serve hot along with red chutney.
Scorching summer means spending less time in the kitchen. This stir fried vegetable is one such dish that can be prepared in less than 10 minutes.
Ingredients:
Capsicum -2
Onion -2
Garam masala -1tsp
Turmeric powder -1tsp
Chick pea flour -1tsp
Grated coconut -2tsps (optional)
Chopped coriander leaves - 2tsps
Salt and oil - as required
Method:
Cut the onion and capsicum into strips. Heat a frying pan and fry the onions for few seconds then add the capsicum and salt. Fry for another few seconds. Next, add the other ingredients except the chopped coriander leaves. Stir fry till to blend well. Garnish with coriander leaves.
Note:
Coarsely ground peanuts can be also be added instead of chickpea flour.
Think of bread and what comes to our mind is bread and jam or bread and butter served for breakfast. Bread is a day breaker in most homes and that is not a bad idea. However, breakfast can be made tasty and healthy with some innovation. Here is bread uthappa that has the goodness of wheat and vegetables.
Ingredients:
Whole wheat bread slices - 6
Chopped onion - 1/2cup
Chopped green chillies -3tsps
Chopped coriander - 2tsps
Grated carrot -1tsp
Chopped capsicum - 1tsp (optional)
All purpose flour - 1/2cup
Semolina -2tsps
Rice flour -1tsp (optional)
Salt and oil - As required
Method:
Combine the two flours, semolina and salt. Add enough water to make pouring consistency batter. Add all the chopped vegetables. Mix and keep it aside. Next, grease a griddle and keep it over medium flame to heat. In the meantime, spread a teaspoon of the prepared batter evenly on one side of the bread slice. Place the battered side down on the griddle. Spread another teaspoon of the batter on the other side that is showing up. Drizzle little oil over it. Flip and cook the other side similarly. Serve hot with red chutney or sauce.
Okra or bhindi as it is called in Hindi language and potatoes are always available in the market. Hence, they come handy when you want cook something in a jiffy. Okra and potato fry is one such easy dish that uses these two vegetables. It is best served as a side dish for flat breads.
Ingredients:
Potatoes -100gm
Okra/Bhindi -100gm
Chopped onions -2cups
Tomatoes -2
Garam masala -2tsp
Chilli powder -1tsp
Turmeric powder -1tsp
Sugar -2tsps (optional)
Chopped coriander leaves for garnishing
Salt and oil - As required
Method:
Puree the tomatoes. Keep it aside. Peel and dice the potatoes. Wash it in water several times and dry it well. Wash and cut the okra into small round pieces. Dry it under a fan for few minutes. Deep fry both the vegetables separately and drain them on paper towel.
Heat a frying pan and fry the onions till it turns translucent. Next, add the tomato puree, turmeric powder, garam masala, chilli powder, sugar and salt. Stir cook over a low flame till it is blended well. Then add the fried vegetables and simmer for few seconds or till the gravy dries up. Garnish with coriander leaves. Serve hot along with flat bread.
Neer dose literally means water dosa. This crêpe, which is part of Udupi cuisine is very light and requires no fermentation.
Ingredients:
Raw rice - 1 cup
Freshly grated coconut -2tsps
Salt and oil - As required
Method:
Soak the rice in water for 3 hours. Drain and grind it along with the grated coconut to a smooth paste.
Add salt and sufficient water to the batter. The batter should be in watery consistency. Heat an iron griddle on high flame. Grease it and pour ladles of the batter over it. Swirl the batter to spread evenly. Close and cook on one side. Alternatively, open and cook on both sides. The crepe will be soft and white in colour as the batter in not fermented. Serve it hot with red chutney or sambhar.
Note:
Coconut milk can also be added to the batter to give it an extra flavour and softness.
Kurma is mildly spiced gravy made with different seasonal vegetables. It serves as an excellent side dish for Indian flat breads and spiced steamed rice. This is readily available in most restaurants across India. However, the recipe I am presenting here is little different as it uses coconut milk and minimum spices.
Ingredients:
Diced potatoes - 2cups
Shelled peas -1/4cup
Diced carrots -2cups
Chopped capsicum -1/4cup
Chopped onion -1cup
Turmeric powder -1tsp
Grated coconut -2tsps
Cumin seeds -1tsp
Aniseed -1tsp
Green chillies -2
Garlic pods - 4 to 5
Curry leaves - few
Cashew nuts - few (optional)
Green cardamom -2
Cloves -2
Coconut milk -1cup
Pepper powder -1tsp
Chilli powder -1tsp
Chopped coriander leaves -2tsps
Salt and oil - As required
Method:
Grind the grated coconut, garlic, cashew nuts, aniseed, curry leaves and green chillies to a smooth paste. Keep it aside. Cook all the vegetables except the capsicum and onions in 1 cup of water along with salt and turmeric powder. Heat a frying pan and toast the cumin seeds, cardamom and cloves in little oil. Then add the chopped onions and fry. Next, add the ground paste. Stir cook for few seconds. Finally, add the cooked vegetables, capsicum, pepper powder, chilli powder and coconut milk. Cook for few seconds over low flame till it is blended well. Garnish with chopped coriander leaves.
