Rice Shavige Chitranna

https://nsomayaji.blogspot.com/2013/09/easy-ottu-shavige.htmlRice Ottu shavige /Home made Varmicelli is very famous in South Canara. We do prepare Shavige for breakfast or during festival time. Whole day Shavige is served with many side dishes and is made into varieties of chitranna. 

Here is a simple way that you can also prepare Shavige Chitranna in easy way.
This Easy Shavige is prepared using white rice flour.
Let us see the recipe Now :
This is simple Shavige Chitranna and used very little ingredients.
No Onion or no garlic is used here in this recipe.

Ingredients :

Ottu Shavige : 1 Bowl
Coconut : 1 Cup
Jaggery : 2 Tablespoons
Green chilly : 2
Lemon Extract : 2 Teaspoon /1 lemon juice
For seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 to 3 Tablespoons
Curry Leaves : 6 to 8 leaves
Green chilly : 2
Coconut Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
To Add :
Salt  : Required Salt.

Method :

1. Grate coconut and keep it aside. Wash and squeeze out lemon juice and keep it aside.

2. Wash and slit green chilly and cut curry leaves into small.
3. Keep a big pan on the fire and add Coconut Oil.
4. Let it get hot. Add mustard seeds and urid dal. Let mustard seeds splutter.
5. Add green chilly and curry leaves. Fry for 10 Seconds. Add ground nut and fry till it turns crisp. ( 1 to 2 minutes).

6. Add Ottu Shavige which is prepared and kept. Let the flame be low.
7. Add turmeric powder, lemon,  jaggery and salt. Mix it slowly. Let jaggery mix with Shavige.

8. Add fresh grated coconut and mix it well. Put off the fire and shift Shavige Chitranna to a serving dish.  Add a tablespoon of ghee on the top.

 9. Serve Shavige Chitranna with a cup of curd.

Note : 

Shavige should be cooled and then mix it with the seasoning You have done. Do stir slowly or it turns as one ball. ( Mixes together to form a ball shape). Adding jaggery is optional. I have added because it helps the food digest easily and reduces the acidity in the food. Adding more oil /ghee is optional.
Adding more ghee is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Easy way of preparing Ottu Shavige :

https://nsomayaji.blogspot.com/2013/09/easy-ottu-shavige.html

Urid - Moong Dal Harka Kadubu & Dosa

Kadabu is one of idli family. We do prepare different varieties of kadubu. This Kadubu is done with Moong dal, urid dal and harka/Araka. Araka or Harka is one of the siridhanya's grain. It is just like foxtail millet or little millet.

Use of Siri Dhanya /Millets is definitely benefits our health. It is free of gluten, and full of fiber. It is digested easily but slowly. It is good for diabetic, high blood pressure or any other related problems.
Let us see the recipe Now>
I have soaked urid dal and moong dal, Harka/Kodo Millet separately for 3 to 4 hours. Then grinding with green chilly, pepper pods, an inch of ginger and little coconut.
Harka is to like rava consistency means it should not be powdered completely. The dals should be into fine paste.
I have cooked this batter with out fermenting and I used a teaspoon of Eno. Eno helps to digest the food easily and turns the food soft and fluffy.
I kept some remaining batter to ferment and prepared dosa with that batter, which has turned so yummy and crispy.
Let us see the recipe now :

Things Needed :

Urid dal : 1 Cup
Moong dal : 1 Cup
Harka/Araka /Kodo Millet : 1/3 Cup
Coconut : 1 Cup /3 to 4 Tablespoons
Green chilly : 2
Ingh/Asafoetida : A little
Curry Leaves : 1 Handful
Coriander leaves : 2 Tablespoons
Ginger : An inch
Jeera /Cumin Seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Salt : As required
Eno Salt : 1 Teaspoon

Method :

1. Wash and soak urid dal, moong dal and Harka/Kodo Millet separately for 2 to 3 houts.

2. Wash and cut coriander leaves, curry leaves and green chilly. Remove the outer layer of ginger and wash it again. Cut into small pieces.

3. Grate coconut and keep it aside.
4. Grind Urid dal, moong dal, cut ginger, coriander leaves, curry leaves,  1/2 cup of coconut, green chilly, jeera and pepper with required water. Grind it nicely.
5. Grind Harka /kodo millet into rava consistency. Mix all the batter with required salt.

6. Apply little ghee/oil to a bowl and keep it ready.

7. Keep a idli cooker /pressure cooker on the fire, put some water and keep a bowl upside down.
8. Add a teaspoon of Eno Salt and mix the batter nicely. Spread some coconut on the top.

9. Put this batter to ghee spread bowl and keep this bowl in pressure cooker.

10. Close the lid and steam for 10 to 15 minutes.
11. Open the lid and take out the kadubu bowl.

12. Replace the kadubu to a plate. Put some coconut and press it slowly.
13. Cut this Kadubu into small pieces,add little more grated coconut and serve.

14. Serve with the side dish you have prepared.

Note : 

Add little water to grind and see that the batter is not so watery. It should be like idli batter. Adding jeera/cumin seeds and pepper helps to reduce the gas properties in dals and helps the food to digest easily. Use of Eno salt helps to soften the kadubu.
Time :
Soaking dals and Harka/Kodo millet : 3 Hours.
Grinding time :  5 Minutes.
Cooking time : 15 minutes.

Serves : 3 to 4 .  

Dosa preparation :

Keep the remaining batter for fermenting. ( Over night ).

Next morning you can prepare dosas and enjoy.