Yeriyappa/Guliyappa/paddu

Once again a karnataka traditional recipe yeriyappa/giliyappa/paddu... called with different names in different regions of Karnataka. It can be served as a very good evening snacks.

 Everyday we used to crib that we dont have the thava to make this paddu. Luckily one day when i was talking with my Friend Sini, she told me that she got the non stick guliyappa thava from india this time:) I never made it late.. Immediately i  borrowed the thava from her for a few days.. returned back home, prepared the batter and next evening guliyappa was ready for the evening snack!!!!!!! we are really so crazy for this..

Ingredients


Rice - 2 cups
Uraad daal - 1/2-3/4 cup
Methi seeds - 2 tsp
Avalakki(poha) - 1 handful
onion 1 big finely chopped
pinch of turmeric
salt for taste

for tempering

oil - 2tsp,mustard, grahm daal,curryleaves

coriander/cilantro for garnishing









Method:

1. Wash and Soak daal and rice separately for  about 5-6 hours. Soak methi seeds and poha for about 2 hours.

2.  Grind Uraad daal to a fine paste followed by rice,methi and poha. Mix all the grinded mixture and allow this batter to ferment overnight.

3. Take some batter in a small vessel and finely chop the onion and coriander and add it to the batter.

4. Heat oil in a small kadai and heat the tempering ingredients add to the batter mixture. Add salt and mix the batter properly.

5. Now take the Guliyappa thava and pour the batter in each of the Moulds and add little oil and cover the lid cook on both sides until guliyapa turns to golden brown.

Serve hot with chutney/chutney powder.

Note: you can find Non-stick Guliyappa thava in any departmental store.  with non-stick tava there is no head ache of removing that guliyappa from thava.Guliyappa comes out really very crispy and tasty.

Pesarattu/hesaru kalu dose(Moong daal dosa)

Pesarattu is a famous breakfast basically from Andhra. It is very nutritious and rich in fiber contents and proteins. I just used to enjoy pesarattu for my breakfast during my stay in Hyderabad. I totally forgot about this after i returned from Hyd. Recently, i found this  whole moong daal in Indian store. we bought mainly for making Kosamabari/salad out of it. That time it reminds me of pesarattu. i tried out very next day and it came out pretty well. we enjoyed it. Hope you will like it too :)

Ingredients

Hesaru kalu(green moong daal) - 1 cup
green chilly - 3-4
jeera - 2 tsp
Akki hittu(rice flour) - 3-4 tsp
salt for taste
















Method:

1. Wash and soak the whole moong daal  overnight.

2. Grind it to a smooth paste by adding green chilly, jeera and salt and little water. Make the batter little thicker than the normal Dosa.

3. Add rice flour to the batter. Now the batter is ready to make dosa.

4. heat non stick thava and spread the batter like normal dosa. and spread some oil. cook both the sides.

Note:
Unlike normal Uraad daal Dosa, this dosa batter need not be fermented.
Rice flour is added to make the dosa more crispy and it avoids dosa sticking to the thava and will be easy to remove.      

Bisibele Bath

Bisibele bath.. another karnataka Favorite recipe. Bisi means hot and bele means Daal. it is a mixture of Rice, daal and vegetables. Recipe i am giving here is based on the MTR /any other BBB powder. I will post the recipe for BBB powder soon in my blog.

Ingredients

Rice - 1 cup
Thogari bele(Toor daal) - 1 cup(or lil less than 1 cup)
vegetables- carrot,beans,potato(finely chopped),green peas- 1 cup
finely chopped onion - 1
Coconut - fesh/frozen - 3-4 tsp
Bisibele Bath powder - 2-3 tsp
Tamerind Juice - 2-3 tsp
Jaggery - 1 small(depends on how much sweet u want)
Ghee,Cashews, Red chilly, curry leaves,mustard for tempering
coriander leaves for garnishing
salt for taste




Method:

1. wash and cook the rice and daal separately in a pressure cooker until they are cooked properly.

2. Wash and cook the vegetables with pinch of salt and jaggery and keep it aside.

3. Take the coconut in a mixer jar and add 2 tsp of BBB powder and grind to a smooth paste.

4. Take the tamarind juice in a thick bottomed vessel and add the coconut masala paste, add little water and boil for 2-3 minutes.  Now add the cooked daal, rice and vegetables to it.

5. Add jaggery and salt and boil the mixture for 5-6 minutes in medium flame. Add some water to get the desired consistency.

6. Fry the onion until golden brown using 1 tsp of ghee and add this to the above mixture.

7. Temper the above bisibele bath using tempering ingredients mentioned above.

8. Garnish with the coriander leaves.

Bisilbele bath is ready now.. serve hot n enjoy:)

Idly Oggarane(Idly Upma)

Idly Oggarane/Idly Upma is a very easy and quick recipe.. can be prepared with some left over Idlys. Tastes really good and its one of my fav evening snacks. Here goes the recipe for Idly Upma.

Ingredients

Idlys - 3-4 a day old, coarsely broken/crumbled
Onion - 1 Large finely chopped
Ghee/butter/oil, channa daal,curry leaves, mustard for tempering
cilantro(kottambari soppu) - a few strands for garnishing
salt - for taste
turmeric - 1 pinch








Method:

1. Heat Ghee/butter/oil in a pan and add mustard seeds,channa daal, curry leaves and heat them until mustard crackles.

2. once the mustard crackles, add the onion and saute until golden brown. Add pinch of turmeric and salt.

3. Now add the crumbled Idly and mix well .

4. Garnish the above mixture with cilantro.

Idly Upma is ready to serve.

Voggarane avalakki(Poha Upkari)

Avalakki Voggarane is a very nice  evening snacks along with coffee/Tea. It can be quickly prepared within 10 minutes. some people prefer to have this with Upma also. lets see the recipe here.

Ingredients

1. Poha(avalakki) medium thickness - 4 cups
2. Grated coconut - 2 cups
3. sugar - 3 tsp
4. mustard,oil,uraad daal,
    red chilly,hurigadale(putani),
    curry leaves for tempering
5. cilantro for garnishing
6.green chilly - 2
6. salt for taste



Method

1. Take 2 tsp of oil in a kadai. Once the oil is heated, add mustard.when the mustard seeds crackles  add uraad daal,red chilly, putani and curry leaves and fry until the putani(hurigadale) turns to golden brown. and keep this mixture aside.

2. Now take the coconut in a bowl  and add salt, sugar and finely chopped green  chillies and mix it well so that  all these will  evenly with the coconut.

3. Now add the mixture prepared in the step 1 to the above coconut mixture and mix everything well. Now add the poha to this mixture and serve  immediately.

Note: dont mix the coconut mixture and poha and keep it for long time as it might make the poha very dry and might loose the taste. so prepare the coconut mixture and just before serving add the poha and serve

kesuvina (colocasia) pathrode

Kesuvina soppina pathrode is a very delicious food prepared in Karnataka mainly in south and malanadu regions. It can be served as evening snacks or morning breakfast

Ingredients:

1. Colocasia Leaves : 8-10 big
2. Rice : 2 cups
3. Coconut grated: 1 cup
4. Tamarind juice: 1/4 cup thick
5. Cumin seeds: 2 tsp
6. coriander seeds: 2 tsp
7. Pinch of turmeric
8. Red chillies : 4-5
9. oil
10. Jaggery
11. Mustard, urad daal , curry leaves for tempering


Method:

1. wash and soak the rice in water for about  2-3 hours

2. Now take the rice in a mixer jar, add red chilies,coconut,cumin seeds, coriander seeds,turmeric,salt ,tamarind juice and grind it to a smooth paste. Make it like a dosa batter or little thinner is also fine.

3. Now take the colocasia leaves and chop it finely.

4. Mix this finely chopped leaves to the batter you prepared in the step 2 and mix it well.

5. Now take the Idly cooker and put this batter in a Idly tray/ in small plates and cook it like Idly(say for 15 mins)

6. Remove the cooked pathrode batter from the cooker and mash it in the hand put it in a bowl. cook properly so that it should not be sticky.

7. Now take 3 tsp of oil in a  Kadai  and once the oil is heated add mustard and once the mustard seed splutters, add urad daal, curry leaves, and 1 red chilly cut in to pieces.

8. once the Urad daal turns to golden brown, add this Patrode mixture you have made in the step 6 and mix it well.

you can also use methi/cabbage instead of colocasia. if you use methi it is called methi patrode, for cabbage, cabbage pathrode. Leaves can vary according to your taste

Note: When you are using colocasia, use the adequate amount of tamarind and if the tamarind quantity is less it u might feel your tongue itched.