Friday, August 19, 2011

Set Dosa

Set Dosa:

This is one of my all time favorites from the restaurants/darshini's in Bangalore. Love to eat them hot with mixed vegetable saagu and fresh coconut chutney followed with a hot cup of strong filter coffee. Wow.. I am getting nostalgic now..

Below is the recipe which we tried to get rid of the cravings. :)

Rice/Dosa Rice -  1 cup
Urad dal - 1 hand ful
Sabodana - 1 handful
Beaten rice/Poha - 2 handful
Puffed rice - 1 handful
Oil for making dosas

1) Soak all the ingredients over night (Except Puffed rice).  Soak kalle puri before grinding the mixture.
2) Grind all the ingredients along with puffed rice and let it ferment for 6-7 hours or overnight.
3) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle. (For set dosa make a thick pan cake) Preferably keep on medium flame to cook the dosa well.
4) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.
5) Repeat this for 3 more dosas and stack them together to form set dosa.
6) Now dosa is ready to be served with any favourite chutney of your choice or Mixed vegetable saagu.


Wednesday, August 10, 2011

Majjige Huli

Curd/Yogurt Curry

DIL: Lets make majjige huli tomorrow coz we have some extra curds left.
MIL: "Hey, never mention your plan of making this gravy a day before. Its ok to mention it on the day you want to make it".
DIL : <Laughs>  Oh yeah, lets make that something dish tomorrow .. ok ...

This was the typical conversation with MIL  when I mentioned about making this curry. I donno the reason, need to do some research on why its so.. hehehe .. However, we will enjoy this dialogue everytime we plan to make this tasty and tangy dish at home.

Butter milk/Curds : 2 cups
Salt to taste

For seasoning
Oil - 4 tspn
Mustard - 1 tspn
Dry chillies - 2 nos (I used the salam chillies)

To grind:
Poppy seeds - 1 tspn
Gram dal - 2 spn (soaked for 1 hour)
Fresh Coconut - 2 handful
Mustard - 1/4 spn
Coriander seeds - 1 tspn
Jeera - 1 tspn
Coriander leaves - 1 handful
Hing - 1 pinch
Turmeric - 1/4 tspn
Curd - 2 spns
Water - as requird

Choice of Vegetables which you can use for this dish
Ash guard
Green cucumber
Snake guard
Ladies finger
Mangalore cucumber
Seeme Badinekai

1) Chop vegetable of your choice into  1 inch length pieces.
2) Boil vegetables salt till they are 3/4 tender  with little water (If you are using lady's finger you need to fry them first)
3) Now add salt, and add curry leaves, butter milk and the ground mixture to this and let it boil for 5 mins. 
4) Now, take a small pan and add 4 tspn oil, add mustard seeds and dry chilly and pour this seasoning to the above mixture. 
5) Majjige huli is ready to be eaten with chapati/rice/mudde.