Sweet Potato - Avalakki (Flattened Rice) Cutlet.

Sweet potato and Avalakki (Flattened/Beatened Rice) Cutlet is a snack dish and you can enjoy them in the evening. Cutlets are very famous spicy dish.
I have used boiled sweet potatoes, thick Poha/Poa/Aval/Avalakki or Beaten/Flattened rice. Some spices to give them yummy spicy taste. I just put the cutlets on the tava and roasted with oil. (very little oil). They were Yummy and came out very well. You can try adding your own spice and giving a twist and enjoy.

Cutlets can be eaten as snack and some time as dinner too (if it is healthy version). It can be roasted with very little oil. Cutlets are nice to have with any chutney, ketchup or sweet and spicy chutney. There are various ways to prepare cutlets. This is my own creation and I have not used any bread or bread crumbs. The dough is just a mixture of sweet potatoes, Avalakki and spice mixture.
Garam Masala is a mixture of spices like clove, cinnamon, cardamom, jeera, nut mug and other spices.
Lets see some benefits of having cloves in our diet.
Clove is an herb and all the parts of clove plant is used. The dried bud, stems and leaves are used to make medicine. Clove oil is loaded with medicinal properties.
Cloves are loaded with many health benefits. It is very good aid for indigestion. It has antimicrobial properties. They protect the liver, boost the immune system, control diabetes and helps the bone to be strong. Cloves also helps as medicine for headaches, bad breathe and toothache. Cloves contain dietary fiber and minerals like vitamin C, folate, vitamin B6, vitamin A, vitamin E, vitamin D and Vitamin K.
Lets see the recipe now:

Things Needed : 

Sweet Potatoes : 4 to 5 (medium size)
Flattened Rice/Avalakki/Poha (Thick Variety) : 1 Cup
Green Chilly : 2 to 3
Coriander Leaves : 2 to 3 Tablespoons
Oats : (optional) : 2 Tablespoons
Ginger : an inch
Garam Masala : 1 Teaspoon
Jeera /Cumin Seeds : 1 Teaspoon
Chilly Powder : 1/2 Teaspoon
Salt : As required
Oil : 3 to 4 Tablespoons
Cashew nuts : 10 numbers (split ones)

Method :

1. Wash cook sweet potatoes in a pressure cooker for 6 to 8 minutes. Remove the outer skin of sweet potatoes when it turns cool.
2. Wash thick variety of avalakki and soak avalakki with little water.

3. Wash and cut green chilly, coriander leaves into small.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5.Take a big bowl. Put sweet potatoes, soaked avalakki, cut green chilly, coriander and salt.
6. Add oats (no need to fry or roast), garam masala, red chilly powder and jeera.

7. Mix all the ingredients nicely and prepare thick dough.
8. Now divide the dough into small portions. Flatten them according to your wish.
9. Keep tava on the fire and heat. Sprinkle oil on the tava.

10. Arrange the cutlets on the tava and roast them on low and medium flame.
11. It turns golden brown. Turn the other side and cook til they turn slightly golden brown.

12. Serve hot Sweet Potato Cutlets with ketch up/Hot spicy chutney and sweet chutney or coconut chutney..
13. Repeat the same with remaining dough.
14. You can also serve Sweet Potato Cutlet with a cup of curd.

Note :

Do not over cook sweet potatoes. It will be very soft and you will not be able to prepare proper cutlets. Adding more avalakki is optional. You can fry these cutlets in oil. ( I prefer roasting cutlet on tava). No onions or garlic is used. (optional). Adding more masala is optional. I did not add any bread or corn flour to the dough. (optional). Adding cashew nuts is optional. Just slightly insert one cashew piece on each cutlet. If you feel the dough consistency is bit soft add some bread/rava (sooji) and it binds the dough nicely.
Time : 30 to 40 minutes
Serves : 4 to 5

TATTE IDLI ( PLATE IDLI )

Tatte Idli/plate idli is also called majjige/mosaru idli. It is prepared using mosaru/curd or majjige/butter milk. In this particular type of idli we do not use much of Urid dal.

We do this kadabu/idli back at home in South Canara and Malnad area. (Karnataka). It is one of the healthy dish for breakfast and its easy too. Recently I have seen Mr. Sadananda Mayya the owner of Mayya's group of Hotels showing the recipe in one of the T. V. Channel. Then I thought I should put up this recipe here. I have tried this many times and the result is super soft idlis.
The ingredients used here are raw rice, curd or butter milk and avalakki/flattened rice. (Avalakki). You can add grated ginger and carrots .

Things Needed :

Raw Rice : 2 Cups
Thick Avalakki : 1 Cup
Urid dal : 1 Tablespoon
Curd : 3/4 cup
Salt : as it required

Method :

1. Wash and soak rice and urid dal for 2 to 3 hours.

2. Wash and soak Avalakki/flattened rice for at least 1 hour.

3. Now grind avalakki/flattened rice in 1/2 cup of curd/butter milk till smooth.
4. Add rice to this avalakki and grind it as rava. (not fully in to paste).
5. Remove the ground mixture from the mixi jar and put it in a big bowl.

6. Add required salt and leave it for fermenting.
7. Apply oil on the plates or cooker container. Mix this mixture nicely and pour it to the plates.

8. Keep a idli cooker/pressure cooker on the fire and put some water into it.
9. Let the water boil. Keep these dough poured plates in the idli cooker and cook for 15 to 20 minutes.

10. Insert a spoon edge to know idli is cooked well. (if the dough sticks by the sides of the inserted spoon then cook for another 10 minutes).

11. Remove from idli plate and cut the idli in to small pieces.
12. Serve with ghee and the side dish you prepared.

Note :

You can use tatte idli stand to prepare this idlis/cooker container or small plates.

The dough must be fermented well. The consistency of the dough turns little watery. Not to worry. It is because of curd and Avalakki the dough turns as little watery.  Use only the required curd. Do not grind the ingredients into watery. (Let it be thick when groun, since curd is added the dough turns little watery). That is the reason we use plates.
You can add grated carrots, ginger, coconut pieces, curry leaves, cut green chilly and coriander leaves (cut into thin)  to the dough (just before preparing idli) and prepare masala tatte idli.
Do not add any bicarbonate soda or baking powder and Eno salt. It takes away the natural aroma.
Be careful while eating outside. They might use ajino moto (a type of chinese salt) (taste powder as they call) to pull the crowd. Ajinomoto is a kind of salt which is not good for our health and it damages our intestine.
Time :   Total time : 7 hours & 40 minutes.
Soaking time : 2  hours
grinding : 10 minutes
Fermenting time : 5 to 6 hours.
Cooking Time : 20 minutes.
Serves :  5 to 6.

Avalakki Huggi (Flattened Rice Sweet Pongal)

Avalakki is nothing but Flattened Rice or Beaten Rice and Huggi is Sweet Pongal. 

During the month of Dhanurmasa (December 14th to January 14th normally)  normally Huggi/Pongal is prepared. It is said that at least once we should eat Huggi/Pongal in this month. We prepare sweet version of pongal/huggi. But now Khara or Sweet Pongal has become one of the favourite dish of many. The spicy/khara pongal is prepared for breakfast/lunch/snack/dinner (any time of the day). Of course it is good to eat this healthy food. It is prepared using moong dal and rice. Moong dal is full of protein and is one of the good legume for vegetarians. Dhanurmasa is full of cold and in some places it is a harvesting time. Fresh grains (rice) are brought home or cooked in the field and the whole family sit and enjoy. 
Sankranthi falls on 14th of January every year.(may be a day difference some time, according to the calendar. (Panchanga). The sun moves towards North (Uttara) side on that particular day and it is noted as Uttarayana. There is a belief that the heaven's door opens on that day. (According to Hindu Purana). Uttarayana circle goes on for 6 months and on July 15th is noted as Dakshinayana. On that particular day the sun moves slightly towards South. (Dakshina).
It is a tradition that, people cook both varieties of Pongal. (Khara/spicy and Sweet) on this day and celebrate Sankranthi mainly in South India. Some part of Karnataka like Udupi /Mangalore and Malanad we do cook mild sweet huggi and it is eaten with tamarind and jaggery mixed gojju. . That is a superb combination with Huggi.
One more interesting thing is that this particular day Ellu bella  ( sesame, jaggery , roasted channa and roasted ground nuts mix) is also eaten and given (shared in little quantity)  to neighbours. There is a saying that "ellu bella tindu olle maatadu", which means eat sesame and jaggery and speak good words.
India is a traditional land. Each part of India has different varieties of traditions. That is why it is said " Unity in Diversity ".  Though we have  different culture, tradition, cloth, food habits from place to place we all belong to " MOTHER INDIA ".

Dals are rich in protein and they also help in many ways. It strengthen our body and provide good vitamins and minerals.
Coming back to the dish, Avalakki Huggi /Flattened rice Pongal is prepared using moong dal, avalakki and jaggery as main ingredients. This is an easy dish and you can enjoy Avalakki Huggi even on any festival day.
Lets see the recipe now :

Things  Needed :

Avalakki/Flattened Rice Thick variety  : 2 to 2 1/2 cups
Moong Dal : 1 Cup
Jaggery : 1/2 cup
Ghee : 4 to 5 Tablespoons
Carrot : 2
Cashews and raisins : 3 to 4 Tablespoons
Cardamom : 5 to 6

Method :

1. Wash and soak avalakki (1/2 cup of water ) for 10 minutes.
2. Wash and remove all the water from moong dal.

3. Wash and grate carrot (slightly remove the outer layer, wash again before grating) and grate coconut. Keep it aside.
4. Powder cardamom and keep it aside.

5. Keep a pan on the fire and heat. Put 1 Teaspoon of ghee. Fry washed moong dal for 2 to 3 minutes.

6. Add 1/2 cup of water and cook till they turn soft.
7. Add jaggery and mix it well. Let jaggery melt and mix it with cooked moong.
8. Now add soaked avalakki to cooked moong. Mix it well.

 9. Let it cook for 2 to 3 minutes. Stir in between.
10. Now keep a small pan and heat. Put 2 tablespoons of ghee. Fry cashews and raisins till they turn slightly golden brown.
11. Remove  some fried cashews and raisinis . Add grated carrots to the same pan and fry for 2 to 3 minutes.

12. Put this carrots to the moong and avalakki mixture. Mix it nicely and slowly.

13. Add powdered cardamom and mix it again. Add grated coconut. 

 14. Shift the cooked avalakki huggi to a serving dish. Add ghee fried cashew and raisins on the top.

 15. Serve when it is hot. We had it with Uppittu/ Upma.

 Note :

You should use thick variety of beaten rice to get the good consistency and taste. Roasting moong dal is to separate the grains.(or it becomes very soft when cooked and it might turn saggy). Adding jaggery (more/less) is optional. Adding ghee is optional. I have used Delhi Carrots (red carrots). Since it is winter you can get plenty of red carrots in the market. Use of less/more carrots is optional. Use sugar is optional. Jaggery is good for health and it mixes well with  avalakki/flattened rice. Take care while cooking. Do not make the dish watery. It should be like Upma consistency. (Avalakki Uppittu). Adding a pinch of salt is optional. ( I did not add).
Preparation time : 15 minutes.
Cooking Time 15 minutes.
Serves : 5 to 6.

Mixed Dals & Rice Dosa.

 Eating dosa or idli for breakfast is one of the good habit. Dals are loaded with proteins and carbohydrates.
 Idli and dosas are prepared using rice or rava and urid dal. They are rich in carbohydrates and proteins. It is easy to prepare and it is always healthy to eat home made food.Here is one such recipe which loaded with proteins.

Mixed dal dosa is called adai or dal dosa and I have used all the dals and red boiled rice (Kocchakki - or Kusulakki ) as we say and I have not used any maida. (normally maida (all purpose flour) is added in hotels. Try this and I am sure you all love this dosa very much. Dals /legumes are loaded with protein, carbohydrates and energy rich. They also loaded with minerals and vitamins.
Kochhakki/Kusalakki makes the dough soft and crispy. 

Things needed :

Toor Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Chenna Dal : 1/2 Cup
Raw Rice : 2 Cups
Red boiled Rice : 1 cup
Avalakki : 2 Handful (Optional)
Methi Seeds : 1 Teaspoon
Medium Rava/ Semolina : 1 Cup
Oil/Ghee : 1/2 Cup

Method :

1. Wash and soak rice and all dals together for 2 to 3 hours. Wash and soak Avalakki/beaten/flattened rice separately.

2. Grind them nicely adding water little by little and put it in a big bowl. Add salt and mix it well. Let it rest for 4 to 5 hours or over night.

3. Add rava in the morning when you are ready to prepare dosa. Mix it thoroughly .

4. Keep a tava (dosa pan) and heat. Put 1/2 Teaspoon of oil on the tava and spread it nicely. Clean that oil with a kitchen tissue.
5. Take a ladle full of dosa batter and spread it on the tava in circular shape. Do not press so much it might stick to the spoon and it becomes difficult to prepare dosa.

6. Add a spoon of il on the top of dosa and let it cook for 1 minute. Turn the other side and cook for 10 seconds.
7. Remove it from the dosa pan and serve hot dosa with any curry or chutney you prepared. Add a spoon of ghee on the top of hot dosa before serving.

 8. Repeat the same with remaining batter to prepare dosa.

Note :

Adding more boiled rice may turn dosa very soft and you might not be able to prepare thin dosas. Adding Avalakki/poha is optional.That too makes the dosa very soft but it adds to the  fluffyness to the dosa. You can use ghee instead of oil. It adds to the taste,
Prepare dosas on medium and low flame.(while spreading let it be low flame and then let it cook on medium flame).

Adding rava is to get the crispness and binding consistency. (Instead of maida added medium sized rava/semolina). You can also prepare dosas with this batter. Add a cup of curd just when are ready to prepare dosas. Do try it on a small quantity first and then you can prepare the larger quantity. (You get the idea by preparing smaller quantity and then you can adjust according to your wishes.


Time :
Dosa preparing : 20 minutes.
Preparation : Soaking 3 hours, leaving the batter to ferment : overnight. 
Serves : 8 to 10 ppl :  35 to  40 Dosas can be prepared.