Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).

8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.

Rajamudi Rice Dosa ( Red Raw Rice Dosa )

Dosa/Dose is all time favourite food for me and our family. Dosa/idli and Indian breakfast are really healthy. There are different varieties of dosas, idlis. Rajamudi Rice is said to be healthy rice and I have tried dosa with this Rajamudi Rice and urid dal.

Rajamudi Rice has a long history. Rajamudi  Rice was used by Mysore Odeyars (Kings) and they punish the farmers who failed to pay tax to grow this variety of rice and given it to the Kings Court. It is a healthy rice which keeps your stomach filled for a long time. It is fiber content.

We normally buy this rice from Savaya K|rushi Mela which is held every month in Chamarajpet.   (Rastrothana building). Rastrothana building is just behind Uma theater.  You get all types of Siri Dhanya and varieties of rice, spices, oil, soap, groceries and many more things. It is nice to visit once in a month and bring at least some good food to home.

Let us see the recipe Now

Things Needed :

Rajamudi Red Rice : 2 Cups
Urid dal : 1/2 Cup
Methi seeds/Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/flattened rice : 2 Handful
Salt : As required
Oil/Ghee: 2 to 3 Tablespoons

Method :

1. Wash and soak Rajamudi rice,methi seeds and urid dal together for 3 to 4 hours.
2. Wash and soak avalakki separately.

3. Grind it together in a mixi jar. (I have used mixi jar this time). Use very little water.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment for over night/6 to 8 hours.
5. Mix the dosa batter/dough nicely. Add water if required. Add salt and mix.
6. Keep a pan on the fire and heat. Clean it with a clean towel. Sprinkle oil on the top.

7. Take a ladle full of batter and spread it on the tava/pan. in round shape. Sprinkle oil on the top.

8. Cover and cook for a minute and remove the dosa from the pan. (No need to cook the other side).

9. Serve Hot dosa with the side dish you prepared.

10. Repeat the same with remaining batter and prepare dosas.

Note:

Divide the ingredients and then grind if you are using mixi jar to grind. (It helps to grind it nicely and comfortable). Use of ghee to cook dosa is optional. It adds to the taste. Cooking dosa on the other side is optional. I have not done. 

Time : Cooking time : 20 minutes, Soaking time : 4 hours, Grinding time : 10 minutes, 

Fermentation : over night or 6 to 8 hours.