Urid Dal Spicy Rice (Ulundore)

Ulundore/Urid dal Spicy Rice is one of the traditional special dish of Iyyangars. Urid Dal Spicy Rice is as famous as Puliyogre/Puliyore.

Urid Dal Spicy rice is prepared using Urid dal and some simple spices which is always find in your seasoning container. (Oggarane dabba).
Ulandu means Urid dal in Tamil. Ogare/Ore means mixed rice. Ulandu Parapu/Urid dal is the main ingredient here. Roasted Urid dal, Pepper pods and grated dry coconut (Kopra/Kobbari) is used for preparing this Ulundore/Urid Dal spicy rice. (Information by Sreedevi Mukundan).
Lets see some benefits of eating Urid Dal in our diet.
Urid Dal plays an important role in Indian Cuisine. It is said to be one of the healthy dal and it is rich with protein, fat, carbohydrates and Vitamin B. It is good for women and it has a good source of iron, folic acid, calcium, magnesium and potassium. Urid dal is said to be energy booster because of its iron content. Urid dal is good for vegetarians especially. It does contain anti inflammatory and anti aging properties. It helps to improve the digestion and prevents constipation since it has soluble and insoluble fiber.
Urid Dal Spicy Rice is very easy and quick to prepare and is yummy.
Urid Dal Spicy Rice has No Onion or No Garlic and is one of the traditional food.
We can prepare this Urid dal Spicy Rice for festivals, one dish party, Ladies party or even while travelling you can enjoy it.
Lets see the recipe now.

Things Needed :

Cooked Raw Rice : 2 Cups.
Ghee : 2 Tablespoons
Spices to be roasted :
Urid dal : 1 Tablespoon
Red chilly/Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a pinch
Pepper Pods : 5 to 6 Pods
Curry Leaves : 6 to 8 or little more
Fresh Coconut : 2 to 3 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Cashew Nuts : 1 to 2 Tablespoons
Salt : As required

Method : 

1. Wash and cook raw rice and and leave it for cooling.
2. Keep a pan on the fire and heat. Add urid dal and roast till it get golden brown.
3. Add red chilly, pepper pods and roast for a minute. Add curry leaves and ingh. Put off the fire.
4. Cut cashews in to small pieces.

5. Grate coconut and dry grind it with roasted spice mix.

6. Keep a big pan or bowl. Add oil and heat. Add mustard seeds, urid dal. Let mustard seeds splutter.
7. Add a pinch of ingh and curry leaves. Add cashew pieces and fry for 10 seconds.

8. Add cooked rice and mix it well. Add little turmeric powder.

9. Add dry ground urid dal mix and salt. Mix it slowly on  low flame.

10. Add 2 tablespoons of ghee and mix it well.

11. Shift the ready Urid dal rice to a serving dish.
12. Serve with a cup of curd and papad.

Note :
Do not over cook rice. It should be soft enough. Use of more cashews are optional.  Use of oil to roast urid dal and other ingredients is optional. (Use 1 teaspoon of oil). Use of ghee is optional. Use of more/less chilly is also optional. You can use little more coconut. Just add coconut gratings at the end. It adds to the taste. Adding Lemon/tamarind is optional. I have not added. Urid dal Spicy Rice should be mild spicy. It is always better to use previously cooked rice to prepare this Spicy Rice. (Plan and cook rice before 2 to 3 hours).
Please note : Use of water to cook raw rice : Basumathi Rice : 1 cup rice - 2 cups of water. Sona Masoori : 1 Cup Rice : 3 cups of water.
Time : 20 Minutes.
Serves : 2 to 3 

Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.

Foxtail Millet & Flax Seeds Dosa

Dosa or Dose (Kannada word), is one of the most favourite and famous food item of South India. Now world famous. There are different varieties of dosas and it can be eaten at any time of the day.

Normally dosa is prepared with rice (raw or boiled), urid dal, methi /fenugrik seeds and flattened/beaten (aval/avalakki/poha). I always try to twist the ingredients and prepare it in slightly some thing different. This time I have added flax seeds because it gives fluffiness and softness to the dosa. Use of foxtail millet turns dosa very crispy. I added 1/3 of raw rice which helps dosa to be not only normal kind, it also avoids dosa to be very stiff.
Trying dosa, using different healthy grains is really gives me joy. This time I tried with, fox tail millet, flax seeds, raw rice and urid dal. Dosa came out very well and adding flax seeds gave softness to the dosa. These dosas are really healthy because it contain good healthy grains like foxtail millet, urid dal and flax seeds.

Foxtail millet is known as Navane and flax seeds are Agase beeja in Kannada language.
Lets see some benefits of having Urid dal in our diet.

Urid dal is rich in protein and carbohydrates which required by the body. It also contain Vitamin B, iron, folic acid, calcium, magnesium, potassium. Urid dal contain energy boosting, anti aging and anti inflammatory properties. It also helps to improve digestion and boost heart health.
Lets see the recipe now. You can prepare thinner and crispy dosa, fluffy dosa (Set Dosa) or Masala Dosa. (Option is yours).

Ingredients :

Foxtail Millet : 3 Cups
Raw Rice : 1 Cup
Flax Seeds : 2 Tablespoons
Urid dal : 1 Cup
Methi/Fenugrik seeds : 1 teaspoon
Avalakki/Poha/Beaten Rice : 1/2 cup or 2 handful
Oil : 2 to 3 Tablespoons.

 Method :

1. Wash and soak all the ingredients except avalakki together for 3 to 4 hours. Wash and soak avalakki separately.

2. Grind it nicely  (including avalakki) and till paste consistency with required water. (add water little by little).
3. Remove from the grinder or mixi jar and add salt and mix it well. Leave it fermentation. (Over night or 5 to 6 hours).

4. Keep a tava or dosa pan on the fire. Heat. Just sprinkle little oil and put a ladle of dosa dough.
5. Spread it nicely, cover and cook for 1 minute on low and medium flame.

6. Remove the cover and sprinkle 1/2 teaspoon of oil on the top and turn the dosa and cook other side of the dosa for 10 to 20 seconds.

7. Remove from the pan and serve hot dosa with chutney or sambar or any side dish. Add a spoon of ghee on the top just before serving.

8. Repeat the same and prepare dosa with remaining dough.
9. Masala Dosa with the same dough.

Note :

You can reduce the quantity of rice and foxtail millet (each 1 cup and 1/2 cup urid dal etc) .
You can also use ghee instead of oil. (optional)
Time : Soaking : 4 hours, grinding : 10 minutes in mixi and at least 1 hour on grinder.
Cooking time : 30 minutes (As per requirement).
Serves : at least 25 to 30 dosas can be made

Flax Seeds - Urid Dal Dosa

Flax Seeds are healthy seeds and you must add Flax seeds in your diet. It is loaded with healthy values. Urid dosa is loved by many. That too who does not like soft, fluffy and tasty dosas in their food. Whether morning, snack time or even dinner I am sure every time and anytime this goes well.
I soaked some flax seeds thinking of adding them while cooking. I was really not known that soaking flax seeds turns sticky. So when I checked them after 1 hours so, it already soaked well and I did not want to add them in the curry because of the texture as it turned. I did not want to throw them either, so I added this soaked flax seeds along with my dosa ingredients to grind and left it for ferment. I knew that flax seeds are added to cake instead of eggs. Was just thinking how the dosa will be. To my surprise the dosa was superb, soft and fluffy and tasty too. So this way flax seeds added urid dosa derived and you can try this also and enjoy eating them.
Methi seeds, urid dal, raw rice and flax seeds are used in this recipe. 

Let us see some benefits of having Methi Seeds in our diet.
Methi or Fenugrik seeds contain loads of medicinal values. It contain protein, fibre, Vitamin C, potassium, iron and alkaloids.(Alkaloids are group of naturally occurring chemical compounds). Methi seeds help to reduce the cholesterol and reduce the risk of heart diseases. It contain large amount of potassium and helpful for heart rate and blood pressure. Methi seeds contain amino acid and it helps to produce and insulin and helps to control blood sugar levels in diabetics. It is full of fiber and helps in good digestion. It is good for heart burn.It helps to loose weight and good remedy for fever and sore throat. It helps to increase breast milk production in lactating women. (Lactating mother should have methi leaves in their diet). Helps to soothe skin inflammation and reduces scars. It also helps people who suffer with their hair problems.
Now lets see the recipe:

Things Needed :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds : 2 Tea spoons
Flax seeds : 1 full Table spoon
Salt : to taste
Oil or Ghee : 2 Table spoons

Water : required water.

Method : 

1. Wash and soak raw rice, methi seeds, urid dal together for 4 to 5 hours.

2. Wash and soak flax seeds separately

3. Now grind them all together including soaked flax seeds. Divide the whole ingredients in to two parts. (grinding small quantity helps to grind the ingredients nicely and quickly).
4. Use only required water while grinding. (or the dough may turn watery and it may not churn nicely).

5. Remove from the mixi jar and add salt and allow it to ferment. (overnight is better).

6. Let it ferment well for at least 6 to 8 hours.

7. Keep a dosa pan on the fire and heat. Sprinkle oil and spread it nicely.
8. Mix dosa batter nicely and take a spoon of the batter and put it on the tava and make a small circle size.

9. Sprinkle oil on the top of the dosa and cover. Cook for a minute and turn the dosa to the other side and cook.(10 seconds).

10. Now Dosa is ready to serve. Serve with the side dish you have prepared. Add little ghee on the hot dosa just before serving.

Note :

Let the batter be like normal dosa batter consistency. I have not added awalakki for this dosa. Just 4 to 5 pods of soaked cow peas added. (It is not necessary to add cow peas, It was mixed with flax seeds while soaking). Using ghee or oil is optional. Do not add more flax seeds. It increases the body heat. At a time you can have 3 tea spoons of flax seeds or powder. Thinner dosa also comes out nicely but its not crispy. It is soft.
Time : 30 minutes + soaking  4 hours and ferment 6 to 8 hours.
Serves : 5 to 6

Rava Urid Carrot Guli Appa + Carrot Coconut Chutney

Guli Appa is normally prepared using Dosa Dough or idli dough. Guli Appa( gundpongalu) is loved by almost all people. I can say it is every one's favourite and all age group. It is soft and fluffy,  easy to digest and tasty. All you need is a Guli appa pan and dosa or idli dough.

 I have prepared both the varieties since I had some Yere appa dough I used that for sweet version. For the other version, I used Idli dough ( Rava Urid Idli dough), grated some carrots and placed on the top just wanted to give some twist.  We had these Guli Appa with Raw carrots - Chenna ( Hurikadale) and coconut chutney.  Eating the same again and again will be boring and giving a little twist with the same dough is always welcome. It will be definitely liked by all the house members.

Lets see some benefits of using Urid dal in our daily diet
Urid or Urad Dal contain protein, fat and carbohydrates that is required for the body. Urad dal is richest sources of protein and Vitamin B. It also contain Iron, folic acid, calcium, magnesium, potassium. Urad dalis rich in fibre and easy to digest and it is good for the heart. Eating urad dal helps to reduce the cholesterol and improves cardiovascular health.

Rava Urid Idli dough do not contain any rice , You can use this dough even on special days. 

Here is a recipe of  Rava Urad Guli Appa recipe, which is very easy to prepare and we can have them for breakfast, as evening snack and for dinner. 

Things Needed : 

Gulp Appa Pan
Rava Urid Idli Dough : 2 Cups
Medium Rava : 1 Cup

Grated Carrots : 1 Cup
Oil : 3 to 4 Table spoons

Method : 

1. Mix plain rava with idli Dough and let it rest for 10 minutes.  Wash and grate carrots and keep it aside.

2. Keep a pan on the fire and heat. Sprinkle oil in each small portion.

3. Put a spoonful of dough and place 1/2 spoon of grated carrots and cover the lid. Cook for 1 minute.

 
4. Now sprinkle little oil on each guli appa and turn and cook on the other side.
5. Remove from the pan and serve with any chutney or other side dish you prepared.

6. I served Guli appa with Carrot - Coconut Chutney. 

 

            

 

Note: 

Adding some more rava is necessary since idli dough will be very soft. (contain more urid).
Mix rava well with the idli dough and let it rest for 10 minutes.
You can add coconut or cut onions to the guli appa.
You can also add grated carrots to the dough. (I did not mix carrots in dough, I just topped up the guli appa with carrots).

You can also use cut onions along with grated carrots.
You can also prepare guli appa with Rice - Urid  Idli dough.

Carrot - Coconut Chutney

Method : 

1. Wash and cut 2 carrots into small pieces.

2. Grind Carrots with 1 cup of grated coconut, 2 green chilly, 1 Table spoon of Chenna (Hurikadale), and a small size of tamarind, a pinch of ingh( Asafoetida) and salt. Remove from the jar and put it in a serving bowl. Chutney is ready to serve.

 

You can prepare Fluffy Dosas with Rava Urid Idli Dough.

Method :

Just take a spoonful of dough and put it on hot pan. Sprinkle oil ( a little ) on the top and cover. Cook for a minute.
Turn the other side and cook for 10 to 20 seconds. Dosa is ready to serve . Repeat the same with the remaining dough. Serve with the side dish you have prepared. Add a spoon of ghee or butter on the hot fluffy dosa just before serving.

Note :

Do not add extra rava to this dough. It looses the fluffy and softness.
Do not add any extra salt or water. Do not use much oil while cooking.
Crispy and roasted ( on low flame) taste best.
Time : 30 minutes.
Serves : 4 to 5
Note : For the sweet version of  Guli Appa I have used Yere appa dough and prepared it in the above way.   

Urad Rava Idli : Recipe in Short:
Wash and Soak 1 cup of  Urad Dal ( or the whole )  for 3 to 4 hours and grind it nicely with little water. Remove from the jar and leave it for ferment for at least 6 to 7 hours or over night.
Dry cook  21/2  cups of Medium size rava in a pressure cooker for 10 minutes (using weight) . 
Leave it for cooling. Powder it in hand and add required water and add this rava to ground and ferment Urid dough. Mix it well and prepare Rava Urid Idli .  
 LINK  TO PREPARE RAVA URAD IDLI...
http://nsomayaji.blogspot.in/2013/07/rava-urd-idlis.html