Uddina Hittu ( Using powdered raw Urid dal)

Uddina Hittu or Urid dal majjige gojju is one of the famous and favourite dish of many in South Canara.

Here I have used raw urid dal powder and fresh butter milk. I do prepare butter milk at home using my mixi jar. It churns out butter and after collecting butter the butter milk is used for preparing sweet/salt lassi and some time tambuli or other preparation of using butter milk.
Uddina hittu /Urid dal powder and curd curry goes well with plain raw rice and chapatis or rotis.
Let us see the recipe now :

Things needed:
Powdered Urd Daal : 1Tablespoon
Green Chilly : 1
Butter milk : 1 Cup
Ginger : An half inch
For seasoning :
Ingh : or Asafetida : a pinch
Maggige menasu ( Sandige Menasu ) :2
Oil: 1 Tea spoon
Mustard Seeds: 1 /2 Tea spoon
Urd Daal 1/2 Tea spoon
Curry leaves: 4 to 6
Coriander Leaves : 1 Table spoon
Edible Coconut Oil: 2 Table spoons

Method : 

1. Dry grind a tablespoon of urid dal till powder and remove from the mixi jar. Put it in a big bowl.
2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer skin of ginger and wash it again. Grate it and put it with urid dal powder.
4. Add salt, cut green chilly   and coriander leaves. (Cut in to small pieces).
5.Add butter milk and mix it well.
6. Keep a pan on the fire and heat. Add one teaspoon of coconut oil.
7. Add mustard seeds, urid dal and let mustard seeds splutter.
8. Add curry leaves and ingh. Add sun dried green chilly and fry till it turn slightly black.
9. Pour this seasoning to the ready Uddina hittu.  Serve with plain raw rice.

Notes :

Do not eat this mosaru bajji/Gojju continuously. (Every day)
Adding of more chilly is optional. Use of butter milk is good for health. Use of coconut oil is optional.
Time : 10 Minutes.
Serves :2 to 3.

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.