Neer Dosa or Bari Akki Dosa

Neer Dosa or Bari Akki dosa is a famous South Canara dish. Dosa is prepared using only rice. So it it called as bari (only) akki ( rice) dosa. So it is prepared only with Raw rice . This dosa can be prepared for break fast, as snack or even for dinner. We call it as Neer (water) dosa since the dough consistency is like water.

Neer dosa is eaten with jaggery, jaggery coconut, fruit rasayanas like mango, banana even coconut milk and jaagery combined Kai haalu. Even we eat Neer dosa with Moong dal payasam. It is one of the favourite dish of many.

Raw rice is soaked for 2 to 3 hours and ground nicely to paste with little water. Then more water is added to thinner the dough. It is better to use non stick dosa pan since dosa do not stick on that. Back at home in villages they use traditional pans.

Things Needed :

Raw Rice ( Dosa Rice ) : 2 cups.
Tender coconut : 2 to 3 Table spoons
Salt : As required.
Salt : as required.
Oil : 5 Table spoons.
Ghee : 2 to 3 Table spoons.
Water : 2 to 3 cups.
Oil : 2 to 3 Table spoons

Method :

1. Wash and soak raw (dosa) rice for 2 to 3 hours.
2. Grate coconut and grind soaked raw rice with fresh coconut with little water.
3. Grind till the dough turn into nice paste.
4. Remove from the mixi jar to a big bowl
5. Add required water and make the dough consistency in to thinner. ( I cup rice = 2 to 2 1/2 cup water).
6. Add required salt and mix it well.

7. Now keep a pan on the fire and heat. Sprinkle oil and put a full ladle of dough. Spread the dough by holding the dough.

8. Cover it and cook for 1 minute. Now remove the cover and take out the dosa and keep it aside in a plate.

9. Each time you need to mix the dough just before pouring on the pan since the consistency is thin, the rice part goes down.
10 Repeat the same and prepare the rest of the dosas. Serve with the side dish you prepared.

Note : 

You can use 1/2 cup of hot water just before you prepare dosa. It helps the dosa to be soft. Remember do not add boiling water. Just hot water will do.Using coconut or tender coconut pulp adds to the taste and it is optional. You can prepare nice dosas without coconut also. You must mix the dough each time you prepare dosa. (Since the consistency of the dough is watery, the water part comes up quickly and the rice dough goes down the bowl. So you need to mix it each time. Using ghee instead of oil is optional. It also adds to the taste. You must cover the dosa quickly as soon as you spread the dough on the pan or dosa turns white as if it is not cooked.
Preparation time : 30 minutes + Soaking time 3 hours.

Serves 3 to 4.

Ottu Shavige ( Home Made Rice Noodles).

Ottu Shavige is a traditional dish and mostly made of rice and can be eaten for breakfast, lunch or dinner.

Things Needed:
Boiled Rice:  2 cups.
Water : 2 cups.
Salt : a pinch.

Method : Wash and soak boiled rice in water for 6 to 8  hours. ( You can even soak in Hot water).
Grind the soaked rice using little by little water till paste and remove from the mixi. Add salt to it.
Remove from the jar.

Now apply oil on Idli plates and place a spoon full of ground boiled rice dough and pressure cook or cook in idli vessel for 30 minutes.  Place 2 to 3 idlies in the shavige mould and press on the plate to get the shavige.  Redo the same for the rest of the idlies. Serve Ottu Shavige with coconut chutney or  Sambaar.  You can have Ottu shavige with Mango Rasayana or  banana Rasayana or Tengina Haalu. ( Fresh Coconut Milk with Jaggery).

Note : Make sure, the idlies are cooked before putting into the  shavige mould. ( Poke the other end of the spoon to the cooked idli . If it does not stick to the side of the spoon its confirmed they are cooked. Other wise you need to cook them for at least 10 more minutes).
Serves 3 to 4.

Toor Daal and Channa Daal Holige( Togari bele mattu Kadale bele holige)

.Holige is a sweet dish and we prepare this item during festival time . Tomorrow is ChaandraMaana Yugaadi and  normally people do Holige during Yugaadi festival.  Holiges can be eaten at any time of the day...
Things Needed :
Toor Daal : 3/4  Cup
Channa Daal : 3/4  cup
Coconut : 1 cup
Jaggery : 2 cups
Cardamom : 8 to 10 seeds.
Salt : to taste
Maida : 2 cups
Samolina : 2 Table spoon
Oil : 1 Cup
Water: as per requirement 
Method:
Step :1 : Put Maida , Samolina and little salt to a big bowl. Mix well . Add 2 table spoons of oil and mix again. Now  add water little by little and make dough( should be like chapati dough consistency).  Kneed well and put another 4 to 5 spoons of oil on the top and leave it for 2 to 3 hours. This mixture is called Kanaka and used for outer layer of Holige.
Step :2 :Wash and boil both the dalls together for 10 minutes in the pressure cooker and drain the excess water.  Remove the cardamom skin and powder the seeds and keep it aside. Dry grind grated coconut and keep it aside.
Step 3: Now put boiled daals and dry grind if necessary  Or you can smash daal with the help of a spoon . Keep a big pan on the fire and put jaggery and boiled daals  Mix well and keep stirring. First it turns in to watery. Then it starts thickening .  Stir until  its thick like you can prepare a ball( It should be soft do not allow the sweet mixture to be very hard).  Add dry ground coconut and cardamom to the mixture and leave it for cooling.  This sweet mixture is called  Hoorana  and this mixture is kept inside the Holige.
Step: 4 : Now take a ball size of  maida dough and flatten that.  Keep a spoonful of sweet mixture and  cover the Maida dough completely like you prepare Allo Parota.  Flatten a bit and roll on the dry Maida with both sides and roll the Holige with a roller or  flatten that with the help of plastic. ( Take two sheets of  thin plastic sheets and rub oil for both. Keep the Maida ball filled with sweet mixture on  one sheet and  put a spoon of oil and cover with other sheet. Now start spreading or flattening the holige until it turns as chapati shape.
5: Take a Pan and put 1 spoon oil and put  flattened holige and cook for 1 minute and turn and cook the other side too.  Repeat the same for the rest if the Holige to  prepare.
Serve Hot Holige is ready to eat. Serve holige with a spoonful of ghee on the top..

Note : Do not stir the daal and jaggery mixture  on high flame . It may burn and give bad smell. You should be extra careful while preparing .  Can use  Guss-gus (Poppy seeds). Roast a spoon full of poppy seeds( gasa gase is the kannada word for poppy seeds) and mix with  sweet mixture .
20 Holiges can be made.,

Urd Daal Kadubu

Urd Daal Kadubu is nice to have for breakfast and its also normally done during Nagara Panchami festival.

Things Needed:
Urd Daal : 2 Cups
Rice : 1 Table spoon
Green chilly : 3 to 4
Ginger : 1 inch
Ingh ( Asafoetida) : a pinch
Coriander leaves : 2 Table spoons ( cut into small pieces)
Curry leaves : 8 to 10 leaves
Salt : to taste
Coconut : 2 Table spoons ( fresh grated coconut)
Water : 1/4 cup

Method:
Wash and soak Urd Daal for 1 hour . Remove all the water and grind with very little water in to rava consistency adding a spoon of rice . Remove from the jar. Add salt cut green chillies , grated ginger , coriander leaves , curry leaves , ingh and coconut. Mix thoroughly .
Now apply oil to idli plates and place a spoonful of Urd mixture and steam it in a pressure cooker or Idli cooker for 8 minutes. Remove Urd Kadubu from Idli plates and serve with coconut chutney and little ghee on the top of hot kadubu.
Note : The dough should not be watery . It should be thick. You can also use banana leaves instead of Idli plates . Put a spoon full of urd dough in a banana leaf and close the ends while keeping them in a cooker. It gives better aroma...to the kadubu.
Serves: 4 to 5

Gojju Ambode..( Vada in Coconut Curry ).

Gojju Ambode is made of Channa Daal and put in to the coconut gravy. It taste yemmy and can be eaten at any time of the day.
Ingredients :
Channa Daal : 1 cup
Green Chilly : 3
Coriander Leaves : 2 Table spoons
Curry Leaves : 2 Table spoons
Ingh or Asafoetida : a pinch
Salt : to taste
Ginger : An inch
Oil : 1 cup ( to fry)
Coconut: 1 Cup
Coriander seeds : 1 Table spoon
Red Chilly : 3
Jeera: 1/2 Tea spoon
Tamarind pulp: 1 Table spoon
Water : 1 Cup

Method :

Wash and soak Channa Daal in water for 1 hour. Drain all the water and grind with ginger , curry leaves , coriander leaves and green chillies. Add salt according to the taste .
Remove dough from the jar and place in a bowl.
Keep a pan on the fire. Put cooking oil and heat . Take a little portion of the ground dough and pat slightly on your palm and then fry in the oil until its done. ( Both side should be cooked).
At time you can fry 4 to 5 Vadas. Fry on medium heat so that it will be cooked properly.
Keep the Vadas in a plate or bowl.

Procedure of Coconut Curry : Grind coriander seeds , coconut , jeera , red chillies and tamarind pulp together with little water. Remove from the jar and add required water and salt
and boil it thoroughly . Add a pinch of turmeric powder to the curry while its boiling . Let it boil for 4 to 5 minutes and then add the fried Channa Vadas to the Coconut Curry and boil for 3 to 4 minutes. Now remove the Gojju Ambode from the vessel and place in a bowl . Add cut coriander leaves and serve Gojju Ambode ...

Note : Add only little water to grind Channa daal . The dough should be thick and rava consistency . Add only required water to the coconut curry also . It should not be watery. Boil the coconut curry nicely and then add the Vadas.

10 to 12 Vadas can be served.

Vadaape..

Vadaape.. is some thing like Vada, prepared using rice flour and curd. It is one of the Malenaadu dish  (Shimogga - Karnataka state). When the rainy season starts, the body craves for some thing fried, spicy and stomach filling dish. It is a natural feeling I can say. Malenaadu means Heavy raining area. It is mostly rural area too. So think of the rain pouring outside and the Hot Vadapes are served with coconut chutney with a hot coffee. It is a fantastic feeling one can enjoy.

I have eaten this Vadape at Shobha Somayaji's House. She is the  principal of Hongirana School which is in Amte Koppa. (10 K.M. away from Sagar). She is full of entu and not only takes care of the whole school activity, entertain her guests and cooks herself and feeds them happily.  We keep going there to visit her. We love to see the places around Sagar. So such one of the visit she had prepared this Vadaape. Next time I saw this Vadaape in one T. V. show.  Archana Udupa one of the great Kannada Singer preparing Vadape in that cooking show. This is how I was inspired and prepared Vadape in our home.

As I said earlier Vadape is a fried dish. May be because it looks like vada, it must have got the name Vadaape. We call any special eatable as appa. For example guli appa, banana appa (banana sweet fritters), Halasina hannina appa (jack fruit fritters) etc. Likewise this vada must have called as appa. So Vade + Appa has turned into Vadape.This is how I understood the word Vadaape.
Vadaape is prepared  using rice flour, curd, onion and some spices.
Here is a recipe and Vadape can be eaten for breakfast or as evening snack or any time of the day.

Things Needed : 

Rice flour : 2 Cups
Onion..2 ( Medium)

Ginger an inch

Green chilly : 2

Coconut- 2 to 3 Tablespoons..( Fresh - grated )

Curry Leaves-Handful

Coriander leaves.- 2 to 3 sticks (finely chopped)

Salt: to taste

Oil : to Fry ( One cup )

Curd - 2 Tablespoons

Method : 

1. Wash and cut onions, green chilly, curry leaves and coriander leaves.
2. Grate coconut and keep it aside.
3.Wash and remove the outer skin of ginger and wash it again. Grate it and keep it aside.
4. Take a big bowl or pan, put cut onions, chilly, curry leaves, coriander leaves, ginger and coconut.

5. Add 2 tablespoons of curd, rice flour and salt.

6. Mix it well and add required water. Prepare soft dough. (Akki rotti consistency ).

7. Keep a pan on the fire and heat. Add oil and let it heat.
8. Take a small ball size of prepared dough and pat on the palm or on banana or any edible leaf.
9. Make a circle type and make hole in the middle. It gives vada shape.

10. Slowly put this in hot oil and fry on both sides. Remove from the hot oil once it is done and place on kitchen tissue.

11. Repeat the same and prepare the rest of the Vadapes.

 12. Serve Hot Vadaape with coconut or any other chutney you prepared. Coconut chutney goes well with Vadaape.

Note : 

Add water little by little while preparing the dough. If you feel the dough consistency is watery add little more rice flour. You can add a teaspoon of jeera to the dough. (I have not added). Adding coconut is optional. Do not add any oil or ghee while mixing. Fry on medium flame. You can try this using any edible leaves like palak, dil or methi leaves.
Time : 30 to 40 minutes. (Total time)
Serves : 3 to 4 
15 Vadape can be made. (depends on the size you prepare ).

Idli (Rice steamed Cake)

Idli  is normally a breakfast dish. It is one of the healthy steamed dish. You can have them as snack or for dinner. It one of the traditional dish of Karnataka people I can say. Idli is very famous in Karnataka . Varieties of idlis you get but remember that eating plain idlis are always healthy.

Idli is prepared using dal and rice. Now a days there are varieties of idli available in the hotels and at the food points.
Lets see the recipe now

Ingredients :

1 Cup Urid dal
2 Cups of Raw rice
3.Salt : Required

Different vessels are used to steam the same idli batter. A big glass, deep bowl type plate, Idli tatte/plate etc.

Method :

1. Wash and soak rice and urid dal separately for 2 to 3 hours.
2. Grind them separately. Grind rice into rava consistency and urid into paste consistency. Add only  required water while grinding the rice.

3. Remove it from the grinder and put it in a big bowl. Add salt and leave it for ferment. (over night or 6 to 7 hours).

4. Morning when you are ready to prepare idli, wash idly plates and apply ghee or oil.
5. Keep the pressure cooker or idly cooker on the fire. Add some water at the bottom and place a plate or bowl.
6. Put a ladle of idli dough to the idly plate and place it in the cooker and cover the lid. Do not put weight if using the pressure cooker.

7. Cook for at least 8 to 10 minutes. Put off the gas and open the lid. You can prepare different shapes of idli. The second one is cooked with t

8. Remove the idli with the help of a spoon or a knife edge.

9. Serve with a spoon of ghee and the side dish you prepared.

10. Idlis are eaten with sambar and chutney normally. You can also eat them with pickle, chutney powder, sugar, jaggery and rasam.

Note :

Grind urid dal first and then grind rice. You can use rice rava instead of grinding rice. Do not use more water while grinding urid or rice.
Dosa rice can be used to get good idly. (any kind of raw rice can be used.
24 Idlies can be prepared.
Time : Soaking time 3 hours + grinding + 30 minute (Grinder) + ferment - 8 hours + Cooking time = 10 minutes. 
Sambar
Cook dal, any vegetables and mix it together. Add a tablespoon of tamarind and salt. Let it boil nicely. Add rasam/sambar powder, turmeric powder and mix it well. Add little jaggery. Mix it nicely and let it boil nicely. Add mustard splutter with curry leaves and ingh. Add washed coriander leaves at the end and serve Ready Sambar with Idli. I have used brinjal for sambar.
Time : 20 Minutes
Serves : 4 to 5
The same Idli Dough can be poured into these type of cups and steam to get the soft idli

Jack fruit leaf is stitched as glasses and idli dough is poured inside to steam. These are healthy idlis loaded with health benefits.

Capsicum Chitranna

Chithrana or Lemon Rice is a rice dish, Here in Karnataka it is very famous and people love to have them even for breakfast. 
I have just added capsicum and tried this chitranna. It taste nice and capsicum aroma adds to the taste.

In South India, Rice dishes are very famous and common. May be because Rice is grown here. People have rice dishes for breakfast, lunch and dinner also. Previous day's left over rice is used as Chitranna (Lemon Rice) for breakfast some time. In festive and festival days fresh rice is cooked and prepared as some type of rice dish. Like Bisibele bath, (Dals, vegetables and rice is cooked with some spice), Vanghibath. (using vegetables especially brinjals dry curry is cooked and mixed with rice), or Rice vegetable Palav, ( Though Palav has come from North India, people especially children love to have Vegetable Rice) and many more rice dishes are prepared.
Rice provide carbohydrates and gives energy. These rice dishes are also used as lunch and packed for offices as lunch box.
Let us see This Special " Capsicum Chitranna" recipe. It is an easy and quick dish. No Onion or No Garlic used in this Rice Dish.
Prepare the rice and let it cool. Then prepare " Capsicum Rice".

Lets see the recipe Now :
Things Needed:
Cooked Rice : 1 Cup
Capsicum : 2
Green chilly : 2
Lemon : 1/2 ( 1 Teaspoon)
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Ginger : A small piece
Salt : As Required
Oil : 1 Tablespoon
Ghee : 1 Tablespoon

Method :
1. Wash and cook rice and let it cool.
2. Wash and cut capsicum into thin pieces, slit green chilly and grate ginger and keep it aside.

3. Grate/dry grind coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves.
6. Add cut capsicum and fry nicely till soft.

7. Add cooked and cooled rice. Add turmeric powder, grated ginger and salt. Mix it nicely.

8. Add grated coconut and lemon juice. Mix it nicely and put off the fire. Add ghee and mix it well.

9. Shift the ready chitranna to a serving bowl and serve.

10. Serve with papad and a cup of curd/yogurt.

Note :
Fry capsicum nicely so that the rice mixes well with rice. Adding onions to chitranna is optional. Adding grated carrots to chintanna is optional. Adding ghee is optional. You can use little more oil instead. Adding more chilly is optional.
Time : 20 Minutes + Rice cooking : 20 Minutes.
Serves : 2 to 3.
Measurement of water and Rice ratio:
Sona Masoori Raw Rice : 1 Cup : 2 1/2 of- to 3 cups of water.
Basumati Rice : 1 Cup Rice : 2 Cups of water.