Urid - Moong Dal Kadubu

" Eat breakfast like a king  lunch like a prince and dinner like a pauper " is an old saying.

Yes, you need to eat breakfast nicely. That helps you stay healthy for a long duration. But you should also note one should eat good healthy breakfast. Here is such one breakfast  prepared using urid and moong dal. Dals/legumes are healthy and rich in proteins.

I have used Urid dal, moong dal, very little amount of rava / semolina, pepper, ginger, curry leaves and green chilly. 

I call this food as Kadubu because it is fermented and steamed food. We can call it as spicy kadubu or tatte kadubu. You can try out dokla which is very famous Gujarathi /Rajastani food. You can add seasoned mustard and bit of sugar /jaggery mixture on the top with coconut gratings. 

You can have any type of chutney or gojju. We had this kadubu with pickle, Curry leaves chutney powder and Kesu /colocasia gojju / curry.

This Urid - Moong Dal Kadubu is good for breakfast, as snack in the evening and for dinner. 

Let us see the recipe Now :

Things Needed : 

Urid dal : 1 Cup 

Moong Dal : 1 cup

Rava /Semolina : 1 Handful : Optional

Pepper Pods : 6 to 8 

Curry Leaves : 6 to 8

Coriander leaves :  2 Tablespoons

Salt : To Taste

Asafoetida : A little 

Eno Salt : 3/4 Tablespoon

Method :

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

2. Grind it with pepper pods with required water. ( Grind it nicely ).

3. Remove from the mixi jar and put the batter in a big bowl. Add salt and mix it well.

4. Let it ferment for over night or 5 to 6 hours.

5. Wash and cut coriander leaves, curry leaves, washed - grated ginger and mix it with the batter.

6. Add a little asafoetida and mix it well. Add a handful of rava and mix it. (2 to 3 tablespoons)

7. Apply ghee or oil to two bowls or plates . I used one cooker container and a round plate.

8. Mix all the ingredients nicely and add 1teaspoon of eno. Mix it well and pour it to the plate and the container.

9. Keep a pressure cooker or idli cooker on the fire and put some water. Place a bowl inside.

10. Keep the batter filled bowl and the plate inside the cooker and cover its lid.

11. Let it cook for 25 to 30 minutes. 

12. Remove the cooker lid and prick the knife edge to cooked kadubu to know it is done. ( Cooked completely)

13. Remove it from the cooker and leave it for few seconds. Sprinkle some water on the top and cut kadubu into half and quarter. 

14. Remove it from the plate and put it to a serving plate. 

15. Serve with the side dish you have prepared and a spoon of fresh ghee.

Note : 

Grind dals with required water. Adding pepper while grinding helps to reduce the gas content in dals.

The batter should be fermented well to get soft kadubu. Adding rava /semolina is optional.

Time :

Soaking time : 2 hours + grinding 5 to 8 minutes + fermentation 6 hours and cooking time + 30 Minutes. 

Serves : 4 to 5 .

You can try with same kadubu as dokla..Add mustard seeds and jaggery / sugar mixture on the top of kadubu and serve with coconut chutney.

Millet Mirchi Bajji /Fried Fritters

Mirchi bajji is famous fried fritters these days. Mirchi bajji goes well with a cup of coffee/chai or any other fruit juice.

I have tried this Mirchi bajji using millet flour, besan /channa dal flour, curry leaves chutney powder and other spices. Just wanted to try this fritter with millet flour and it has turned nicely with crispy and soft texture. It has a good taste and of course it is a good choice for having with lunch as a bite by the side.
Let us see the reciepe Now :

Things needed :

Mirchi /Bajji Chilli : 3 to 4
Millet flour : 2 to 3 Tablespoons
Besan / Channa Dal Flour : 2 to 3 Tablespoons
Curry Leaves Chutney Powder : 1 Tablespoon
Chilly powder : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : to Fry : 1 Cup

Method :

1. Wash and remove the seeds in Chilly. Slit them in the middle. / You can cut them into two in the middle.
2. Take a big bowl and add millet flour, besan / channa flour, curry leaves chutney powder, salt, chilly powder and jeera/cumin seeds. Mix it well.
3. Add water and prepare the batter. ( Let it be medium thick).

4. Keep a pan on the fire and heat. Add a cup of oil. Let it get hot.
5. Dip each chilly in the batter you have prepared and fry them on medium flame.

6. Turn the other side and fry till they turn golden brown.

7. Remove from the oil and put it on a kitchen tissue.

8. Millet Mirchi Bajji /Fried fritter is ready to serve.

9.Repeat the same and prepare the remaining bajji.
10 Serve as you wish, with a cup of coffee / tea or a cup of juice or for lunch as a bite like papad.

Note :

Careful while you prepare the batter. Let the batter be medium thick. Adding any spice is optional. Curry leaves chutney powder adds to the taste. Adding more chilly powder is optional.
Fry on medium flame so that it cooks well and chilly turns crunchy.
I have the big chilly into two. So that it is easy to fry. No cooking soda is used here.
Time : 20 Minutes.
Serves : 2 to 3.

Mangolore Bonda ( Ambode )

Mangalore Bonda /Uddina Ambode is one of the famous fried dish from Dakshina Kannada. 

South Canara people used to grow lots of urid and other pulsed after the paddy harvest. There used to be urid grains stored in each home and used to prepare many dishes using home grown urid.
Here is such one recipe which is very famous in South Canara and it is called Ambode, uddina ambode/Bonda.
Bonda is a round fried savoury dish prepared using Urid dal. It is very nice to have with coffee/tea as snack in the evenings. During the rainy season its fun to have all these fried dishes watching the heavy rains pouring from the sky and making the whole world around dark.
I have used urid dal, green chilly, coriander leaves, ginger and ingh as main ingredients.
Let us see the recipe Now :

Ingredients.

Urid Dal : 2 Cups
Rice Flour : 1 Tablespoon
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Ginger : An Inch
Oil : To Fry : 1Cup or little more

Method.

1. Soak urid dal for 2 hours and grind it with very little water. It should be thick. ( Divide soaked urid dal in to two parts and then grind it )
2. Wash green chilly, curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer of it. Wash it again and grate it.
4. Take a big bowl, add ground urid dal, rice flour, cut coriander leaves, curry leaves, green chilly.
5. Add ingh and required salt. Mix it well and keep it aside.
6. Keep a pan on the fire and heat. Put oil and let it get hot.
7. Take a handful of bonda batter and squeeze it as lemon size batter through your fingers.
8. Let it fry till it turn golden brown. Turn all the bondas to the other side and fry for 1 to 2 minutes.
9. Remove it from the oil and put it on a kitchen tissue.

10 Repeat the same and prepare rest of the bondas.
11. Serve Hot Mangalore Bonda with coconut chutney/Soup bonda oo as you like it.
12. Bonda Soup are very famous dish and you can try and njoy bonda soup.

Note : 

Do not soak urid dal for more than 2 hours. It might absorb more oil while you fry bondas.
Do not keep the batter (after grinding) for a long time because it starts to ferment and turn savoury.
Use of rice flour is optional. Strictly do not add more water while grinding urid dal. You will not be able to prepare bonda and it absorbs so much oil while frying them. It does not taste good either. Not good for health also. Adding more /less chilly is optional.  Be careful while frying bonda because some time green chilly seeds might burst while frying bonda.
 Adding onions or garlic is optional. Usually we do not add onions or garlic to these Mangole Bonda. (Ambode). You can dip these Urid bonda in thick curd and prepare Mosaru Vada/Thair Vada.
Time : Soaking urid dal in water : 2 Hours, Grinding : 5 Minutes + preparing 30 Minutes.
Serves : 5 to 6.