Onion Uttappam

Onion Uttappa / Onion Dosa is one of the famous Dosa for many people. It is very yemmy, easy and filling Dosa and it keeps you full for a long time.

I have used a chopper to cut onions , it was so easy and quick. This chopper we bought it in Amezon and it very handy in our busy life. It helps us to chop many vegetables very easily.

Let us see some benefits of having ONION in our diet.

Onions are rich in vitamins and minerals. They are packed with Nutrients. They are low in calories.

They are rich in antioxidant properties. Onions helps to control blood sugar. They help to boost bone health. They are good source of antibacterial properties. Very good for digestion. They do contain medicinal properties. In olden day people used onions to cure headache, mouth sore and heart disease. Onion is filled with Vitamin C, Vitamin B, Vitamin B 9 and Vitamin B 6. It is a good source of potassium.

Let us see the recipe Now :

Ingredients :

Dosa Batter : 2 to 3 Cups

Onions : 2

Green chilly : 2 

Curry leaves : 8 to 10 

Coriander leaves : 1 Handful

Salt : A little 

Coconut gratings : 2 Tbs

Method :

1 Wash and chop onions washed curry leaves, coriander leaves, green chilly.

2. Cut or chop with the help of chopper. It helps to cut the ingredients into thin and small.

Grate coconut and add  to chopped mixture.

3. Keep a pan on the fire and heat.

4. Sprinkle some oil and pour a ladle of Dosa Batter. Put little oil on top and cook for a minute.

5. Spread some chopped mixture lightly on the top of dosa. Cover the lid..

6. Cook on low flame for 1 to 2 minutes. Turn the other side and cook.

7. Take out the Onion Uttappa and serve with butter and your choice of side dish.

8. The other method is just mix all the chopped mixture to dosa batter.

9. Add little oil on hot tava. Put a ladle of batter and cook on medium flame.

10. Turn the other side and cook. Serve with your choice of side dish and little butter on top.

Note : 

You can use Dosa batter or Idli batter to prepare ONION UTTAPPA. Do not spread dosa as thin. It should be small and fluffy to get the yummy taste. Add little oil on both side. Cook on low flame to get nice Dosa. Use of chopper is optional. You can cut into thin, small pieces with the kitchen knife.

Time : 30 Minutes

Serves : 2 to 3 .

Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka.
The brinjal /Mattina gulla has a special taste and any dish You prepare has a yummy taste. I am joking, it is really true.

These Mattina Gulla is brought from my brother in law when he came last week. I forgot post the gulla pic, since I was so busy with house chores.
I have used small mango with these Brinjal and the taste was heavenly.
I have written about Mattina Gulla and has some yummy recipes too in my blog. The seeds of Mattina Gulla was given to people in Mattu when they were struggling to lead normal life because of poor living. Shree Guru Vadhirajaru blessed and gave the seeds of Mattina gulla to those people who were very poor. With the blessings of Guruvarya, the brinjals gave a good yield and had the best taste in them. So these Mattina Gulla from Mattu has become very famous in that area and the poor people survived by selling these Gulla /Brinjals.
Even now the first yield of Mattina Gulla is given to Udupi Krishna Matt as a samarpane.
One has to taste Mattina Gulla Curry in Krishna Temple, in his or her life time to get the divine taste of the Curry.

No onion or No garlic is used in this Mattina Gulla - Mango Curry. 

Let us see the recipe now :

Ingredients :

Mattina Gulla /Brinjal : 2
Spices To Fry :
Urid dal : 1 Teaspoon
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander seeds : 1 Tbs
Red chilly /Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
To Grind :
Fried ingredients
Coconut : 1 Cup
Raw Mango :  1 (Small one)
To Add :
Salt : As required
Jaggery : 1 Tablespoon
Turmeric powder : A little
Pepper Pods : 3 to 4
Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 1 Tablespoon + 1tsp

Method :

1. Wash and cut Brinjal into big pieces. Soak the pieces in plain water for 10 minutes.

2. Prepare seasoning with mustard seeds, ingh and curry leaves. Add 2 green chilly.

3. Add cut brinjal pieces to seasoning and stir slowly.

4. Add a cup of water and little turmeric powder. Let it cook till soft. (Not very soft).
5. Keep a pan on the fire and add 1 teaspoon of oil. Add 1/4 tsp of methi seeds.
6. Fry till they turn slightly golden brown. Add urid dal and fry till they turn golden brown.
7. Add coriander seeds and byadagi chilly. Fry all the ingredients nicely for a minute on low flame.
8. Put off the fire and add ingh/asafoetida. Mix it well and let it cool.
9. Grate a cup of fresh coconut.
10. Wash and cut mango into small pieces.
11. Grind coconut, cut mango pieces,pepper pods and fried ingredients with required water.

12. Add salt and jaggery to cooked brinjal and stir slowly. Let it boil.

13 Add ground coconut mixture to cooked Brinjal. Mix it nicely and let it cook for 2 to 3 minutes.

14 Shift the curry to a serving dish and add cut coriander leaves.

15. Add a tablespoon of coconut oil on the top and serve.

Note :

Adding little coconut oil on the top just before serving taste best. (Optional).
You can use any type of brinjal to prepare this curry.
Adding more chilly is optional.
Adding tamarind instead of raw mango is optional.
Time 30 Minutes.

Serves : 3 to 4 .