Padavala kai Tirulina Chutney .( Snake gourd Pulp chutney)

Snake gourd is called Padavala in Kannada and tirulu means the inner tender part of Padavala. ( The seed also should be tender). This chutney is a side dish and goes well with Rice, Chapatis and Idlis.
Things Needed:
Padavala kai Tirulu:  1 cup.
Urd daal : 1 Table spoon.
Red Chilly : 5 to 6
Fresh Grated coconut: 4 to 5 Table spoons.
Ingh : a pinch
Salt: as required.
Tamarind pulp : 1 Table spoon.
Turmeric Powder: a pinch.
Curry leaves : 4 to 5
Coriander seeds : 1/2 Tea spoon.
Oil.: 1 Tea spoon.
Method:
Remove the soft part inside Padavalakai( Snake gourd) and keep it aside. ( Remember the seed should not be ripe or hard, Remove the seeds if it is hard or ripe). Cook this with tamarind pulp, salt and coriander seeds. Leave it for cooling. Now grate or cut fresh coconut and keep it aside. Keep a pan on the fire. Heat and put oil. Put urs daal and fry. Add red chillies and fry until urd daal is brown.( on the low flame). Then add curry leaves and ingh to it. Put off the gas and add coconut and mix well. Leave this for cooling. Now add the cooked Padavala pulp and roasted mixture of daal and coconut and grind with required salt till paste adding required water little by little. Remove from the Mixi jar and put it to the serving bowl.  Serve this Padavala chutney with hot rice and a spoonful of ghee on the top of hot rice.  Serving a piece of raw onion along with chutney with rice.
Note : One must not use the ripe padavala seeds along with its pulp. ( soft inner part of snake gourd). Fry daal on lower heat.  Can also add spurt mustard to this chutney will  definitely give a better taste.
Serves 2 to 3  

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.