Saturday, December 15, 2018

Urid dal - Rava - Avalakki Dosa.

Dosa ir Dose is one of the best breakfast or snack food for South Indians. Varieties of dosas are there and we do enjoy each variety of dosa.
Here is Urid dal - Rava - Avalakki dosa. Urid dal is full of protein and good for all age group.


I have used medium sized Semolina/Rava and Avalakki which helps the dosa to be soft and fluffy. Also it adds colour to dosa when the batter is fermented.
Urid dal dosa is good for all age group and it is diabetic friendly. Even the people who diet can enjoy eating this dosa.
You can prepare dosas as soon as you grind the batter. It is soft and taste good with urid dal aroma. But fermented dosa batter adds to the taste, colour and crispness to dosa.
Let us see the recipe now :

Ingredients :

Rava /Semolina : 2 1/2 Cups
Urid dal : 1/2 Cup
Thin Avalakki / Poha / Aval : 2 to 3 Handful/ Nearly 1/2 Cup
Salt : To Taste

Method : 

1. Wash and soak Urid dal for 2 to 3 hours.
2. Soak thin Avalakki separately.
3. Grind urid dal and avalakki together with required water.
4. Mix rava with required water and add it to urid dal and churn for 2 to 3 minutes.
5. Remove it from the mixi jar to a big bowl and add salt.


6. If you are preparing dosa with out fermenting the batter, Keep the batter aside for 10 minutes.



7. Keep tava on the fire and sprinkle some oil on the top.
8. Clean it with a clean tissue.
9. Take a ladle of dosa batter and spread it in circle shape. Keep the flame low while spreading the batter.
10.Put some oil on the top and let it cook on low and medium flame.
11. Turn the other side and cook for 10 to 20 seconds.


12. Dosa is ready to serve. Serve it with side dish you have prepared.



13. Repeat the same and prepare rest of the dosas.

14. You can also ferment the batter and prepare dosa and enjoy. 



Note :

Add only required water while grinding. If the batter turns watery add some more rava to the batter and mix it well. Fermenting the batter helps the dosa to be crispy. It adds colour to dosa. If you add rava to grind do not grind it for a long time. It does not taste good and it turns watery.
You can also add rava with out grinding it. ( Optional ). Grinding rava along with urid batter helps the rava to be mixing it well. I have used whole urid.
Time :
Without fermentation :
Soaking urid dal 3 to 4 hours and preparing dosa : 20 Minutes. Total 3 hours 20 minutes.
With Fermentation : Another 5 hours .

Tuesday, December 11, 2018

Kempu Harive Gasi / Amaranth Leaves Curry

Kempu Harive soppu /Amaranth Leaves are packed with vitamins and minerals. I have tried Amaranth leaves Gasi/ curry and it is one of the traditional dish of Udupi.


Gasi means thick curry which has vegetables and fresh fried or roasted minimum spices. Leaves are always loaded with minerals and vitamins. It is good to have leaves in our diet and must eat at least twice in a week. They are full of fiber and helps digest our food easily and helps to ease constipation problems.
I Have used Amaranth leaves, very little toor da, coconut, red chilly and urid dal.
Let us see the recipe Now :
No Onion or No garlic is used in this Kempu Harive Gasi/Amaranth leaves Curry 

Things Needed :

To Cook :
Amaranth Leaves/ Kempu Harive soppu : 1 Bundle
Toor Dal : 2 Tablespoons
To fry :
Coconut Oil : 1 Teaspoon
Urid dal : 1 teaspoon
Coriander Seeds : 1 Tablespoon
Red chilly : 4 to 5
Ingh /Asafoetida : A little
To Grind :
Coconut grated : 1/2 Cup
Fried urid dal mixture
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Ground coconut mixture
Salt : As required
Coconut oil Seasoning.

Method :

1. Wash and cut Amaranth leaves / Kempu Harive soppu in to small pieces.


2. Cook Amaranth leaves and washed toor dal together. ( Pressure cook for 5 to 6 minutes).


3. Keep a small pan on the fire and put a teaspoon of coconut oil.
4. Add urid dal and fry till they turn golden brown. Add coriander seeds and fry for a minute.
5. Add 4 to 5 red chilly and fry. Let urid dal turn golden brown. Switch off the gas and let it cool.


6. Grate coconut and grind it with fried urid dal mixture and small marble size of tamarind.
7. Add required water while grinding. Let it be paste consistency. Remove it from the mixi jar.


8. Keep a big pan and put cooked amaranth leaves. Add required water and salt. Mix it well.
9. Add a pinch of turmeric powder. Let it boil for 2 minutes.
10. Add ground urid dal - coconut mixture. Mix it well and let it boil for 2 to 3 mintues.


11. Shift the curry to a serving dish and add mustard seeds, curry leaves seasoning to the curry.


12. Serve with The main dish you have prepared.

Note :

Do not add more water while grinding. Do not add more urid dal while frying. Fry on low flame. So that it does not get burnt. It should be golden brown or the curry gets sticky. Adding more / less chilly is optional. Use of any cooking oil is optional.