Hi, everybody, It's amazing how soon 2017 ended, and here we are in 2018 already!! wishing you all a very Happy New Year and wishing you all the new year brings you joy, peace, and prosperity. I know I had been away from blogging as my health was playing up and I traveled a lot last year! Last few months I was mentally stressed out with my son's career! and now I am over the moon as my son got his admission to medicine which has brought all the happiness back. All his hard work paid off he is happy lad now, as his dream is shaping up.

Coming back to this recipe, Avarekaalu is one of the favourite winter veggies in Karnataka. If you want to enjoy this you need to be there! we even have an avarekaalu mela in Bangalore!. It's an experience in itself, when the market is flooded with these beans, right from buying to cooking we enjoy every bit of it.

Buying the best ones is, you need to smell them the ''Sogadu'' So-ga-doo (probably essence would be the word) what it is called, to check the purity of the beans which tells you how fresh it is,  some people rub it in the hand to check the smell of it. You can get the smell even if you are further away from it actually. The fresh and tender ones are my favourite as they can be used in Akki Rotti and Sundal(salad)!! Avarekaalu is like you name it we make it kind of veggie!

Vendors are crafty must be careful when we buy sometimes we end up with fewer pods of the beans! We usually buy bagful definitely not less than 2kgs at least! usually, we all sit together to remove the pods from the beans, chatting and planning what to cook.  As kids and even at this age till today I get terrified about these beans are the little pests which crawl out of them.  So, you should definitely look out for them! They are like little caterpillars sized but green in colour! sometimes you find them inside the beans as well.

ARE YOU INTERESTED TO KNOW MORE ABOUT IT HYACINTH BEANS?

These are seasonal and sold during the winter month December - January and usually appears in all festival dishes, one such festival my mom makes every Sankranthi / Pongal is this Avarekalu Tovve also known as Hyacinth Beans Dal, which is a very simple recipe.
Avarekalu has an outer skin this is soaked for a few hours or overnight and in the morning if you pinch it between your fingers the pod comes out and this is called Hitakid (Pressed) bele / (Pitakupappu)! and the skin separates out. In Karnataka and Andhra loads of dishes are made out of this!
Dehusking the beans from the pods is a little bit tricky, keeping them soaked in water helps you to press the beans easily! once you get the hang of it, it won't take long for you to do it.  But, it's an elaborate process needless to say, once done you can even freeze it in airtight freezer bags and use it whenever you want.

It's definitely worth it as the dish really tastes awesome.  In Bangalore, you can see people selling dehusked avarekaalu in liters and it's easy to buy from them as well.  I have given a few variations in the notes you can make with this dal, this also goes well with Indian flat bread like Chapathi, phulka etc..,

Let's get back to the recipe

WHAT IS TOVVE?

Tovve is a word used in Kannada one of the South Indian Languages, is nothing bu DAL! Dal is usually made with Lentils, either Tuvar, Bengal Gram, Urad (Black Gram) or Moong (Yellow Lentils).  They are cooked very softly or cooked to perfection and can be mashed up later, it's just how you like the texture! you can even thin it down or keep it thick.

HOW TO MAKE IT?

Very simple, As I have not used the usual Lentils/Dal, this is very simple you can cook it directly with the required amount of water in a thick bottomed vessel or can cook it in a pressure cooker for just one whistle.

WHAT IS SEASONING?

Seasoning a Dal is very simple, and here I have seasoned in a simple south Indian style, as we Indians season in many different ways.  Here I have seasoned it by using  Oil, which you can replace with Ghee or clarified butter, when warm it is tossed with Mustard seeds, Bengal gram Dal and Black gram Dal and for mild spicy, the dal use green chili or Dry Red Chili as you prefer.  Don't forget to add curry leaves if you can find them if not you can skip, but it takes your dish to the other level.

WHAT ELSE ARE WE GOING TO ADD?

We can add grated ginger, finely chopped coriander leaves and a dash of Lime or Lemon juice gives a magical charm to the Dal.

WHAT TO SERVE IT WITH?

Serve it with Rice, Roti, Naan, Bread.  Serve it in a bowl with a salad on the side loaded with veggies! If you do not rice you can choose any other alternative like cooked Quinoa, Bulgar wheat, millets or any other you choose to eat instead of rice!

Here I have some more dal recipes for you... 

Dal Soup

Kolai er dal

Ridge Gourd Dal

HAVE YOU MADE IT?

Excellent! Glad you tried it! I hope you enjoyed the recipe if so, don't forget to share on our social media.  You like clicking photos why not take a quick pic of the dish share it on FB, Instagram, Pinterest, twitter using our hashtag #myvegfare or tag @myvegfare we are thrilled to see a recreation of this recipe.

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Avarekaalu Tovve / Thove (Hyacinth Beans / val Beans Dal)

Avarekaalu Tovve is served instead of a dal without any dals in it! spiced up and is served with hot rice and ghee for starting an elaborate meal like in festivals.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 5

Ingredients

• 2 cups Fresh Hyacinth Beans / Avarekaalu
• 3 to 4 tbsp freshly grated coconut
• 4 stalks Chopped coriander leaves
• salt as required
• pinch Hing (Asafoetida)
• water as required

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1 tsp Urad dal
• 3 to 4 Green chillies
• 1 tsp cumin seeds
• 1 stalk curry leaves

Instructions

• Once the beans are taken out of the pods wash and soak it in water for few hours or over night.
• In the morning discard and clean the soaked pods again in fresh water and drain them. Sometimes you can just keep them in the water as it helps when we dehusk the skin from the beans.
• once the beans are dehusked, take them in a thick bottomed vessel add 1 and 1/2 quantity of water of the measure of the beans and cook in a low to medium flame, it won't take long for it to cook.
• Keep an eye on it and stir now and then just to check if it doesn't get stuck to the bottom, if water is decreasing top it up with extra water for it cook until well done.
• Once the avarekalu is cooked with a masher, mash few beans don't mash them all just a few this helps in thickening of the gravy.
• Once done, switch of the stove. In a wok heat oil add mustard seeds when it splutters add chopped Green chillies and saute for a minute or two.
• Then add cumin seeds and rest of the ingredients under seasoning and fry for a minute or so, until the dals change colour. Add this seasoning to the cooked Avarekaalu.
• Add required quantity of salt, Hing and freshly grated coconut mix well and switch on the stove, if it is too thick thin it down with little water and allow it boil for a minute so, they are well combined and the dals get spiced up. Garnish with chopped coriander leaves and serve it with hot rice a dollop of Ghee

Notes

This is made just with Avarekaalu usually, If you want you can add Tuvar Dal or any other Dal of your choice.  But, cook the dals and Beans separately otherwise Avarekaalu will become very mushy.
You can pressure cook Avarekalu but it will become very mushy and you will not enjoy the dish as you won't get a bite of the beans at all.
As amma makes it usually during the festival we don't add onion or garlic, if you like you can season them with onion, garlic, and even tomatoes.

 

The post Avarekaalu Tovve / Thove (Hyacinth Beans / Val Beans Dal) appeared first on My Veg Fare.

Eating greens are something I love, At least weekly thrice I use different greens in my cooking.  when I was in India, I used to use greens every day!  But, In India you get so many different varieties as I am in India right now I will try and introduce all the greens I used to use back in those days when I used to live here.  I miss them so much especially my hubby! Every day I used to just cook one of the varieties with a dash of salt and serve him!

This boy used to bring different kinds of greens in a big tokari / Butti (Basket oven with jute) tied to a cycle and a big wet cloth on top of it so the greens remain fresh until he sells everything!  He used to hang a bottle of water to the handle and sprinkle water now and then to keep it fresh.  Some of them use Gonicheela (Go-ni-chee-la) made with jute! Which stays wet for a long time and keeps the greens fresh.  My favourite which he always used to get me was Gongkura or Gonkura!

Today I am introducing you to these beautiful greens called Chakothne or Chakkotha spelled as Cha-ko-th-ne and Soppu spelt as so-oppu!!  Soppu means Greens!  I tried searching for an English name for this and the nearest I have come to is – It’s called Mountain Spinach! When I read the Wikipedia article I thought it might be the same!  Anyways If you are in Karnataka try this green and I am sure you will love it.

Chakothne soppu or Mountain spinach are very low in calories and fats.  Its leaves hold a good amount of soluble dietary fiber.  It is rich in Nutrients like Vitamin – K, C, E, B Minerals – Iron, Calcium, Potassium, and Magnesium.

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Chakothne soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu

The greens in this Yogurt gravy is so delicious and goes very well with rice or Raagi Mudde ( Finger Millet Balls)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 Big Bunch Chakkotha / Chakkothne (Mountain Spinach)
• 2 cups slightly Soured thick Yogurt (curd)

Ingredients to Grind

• 3 tbsp channa dal soaked
• 3 numbers Green chillies
• 3 number Dry Red Chillies
• 1 tbsp coriander seeds (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 cup freshly grated coconut
• 1/4 cup Chopped coriander leaves ( 5 sprigs)
• 1/4 cup water

seasonings

• 2 tsp coconut oil (or any other oil)

Instructions

• First, you need to soak channa dal for at least an hour.
• Meanwhile remove the thick hardy stem from the greens in the stalk below and rest of them give a good rinse thoroughly so there is no mud or sand stuck to them.
• Then chop the greens finely and Cook the greens in ½ cup of water. I use my pressure cooker and cook the greens up to two whistles. You can also cook in a thick bottomed container but then you need to keep an eye on it and keep adding water as you don’t want it get stuck to the bottom while cooking as the water evaporates steadily.
• Grind ingredients mentioned under the Ingredients to grind to a smooth paste using the water mentioned in the list.
• Once the Greens are cooked take them in a thick bottomed container with the water to this add the ground smooth paste, mix well, and allow it to boil. This helps in masala getting absorbed into the greens and the raw smell of the masala disappears.
• Just keep an eye keep stirring now and then as it starts to thicken add extra water if needed probably ¼ cup or so then it won’t get stuck to the bottom. The Dal and coconut helps in thickening quickly, so don’t forget to monitor after 5 to 8 minutes add required amount of salt.
• Beat the curd/yogurt, reduce the flame to sim pour it to the cooking greens masala mix well and allow it cook for few more minutes keep stirring. If you cook in a medium flame you need to keep an eye on the yogurt gravy if it boils too much the yogurt splits!!
• To monitor this, you can notice small bubbles forming at the edge of the container that is when you switch of the stove and place it on to a heat resisting mat. If you leave it on the stove the heat of the stove may curdle the gravy and the real consistency of the Majjige huli will disappear.

Notes

Don’t use too sour curds.
Don’t forget to monitor the gravy when it is cooking after you add yogurt.
I have used a just ¼ cup of coconut you can use more and reduce the quantity of channa dal to ½ the quantity mentioned above.
You can use a combination of both the chilies or just use any one of them. Preferably green chilies are used.  If having health problems like IBS wherein you are allowed to use green chilies use dry red chilies.
You can substitute it with spinach as well.
Check this post for different kind of vegetables I use to make Majjige Huli / Morkuzhambu and don’t forget to check the Notes.

The post Chakotha soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu appeared first on My Veg Fare.

Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

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Idli consists of very minimal ingredients, nothing should go wrong right? but, it does surprise? and why south Indians are crazy over this is a million dollar question? Every time asking each other if the  Idlies turned out perfectly.  These pillowy soft cakes are just a perfection of art!  don't be surprised if it doesn't turn out well!!  Ground to perfection and the right fermentation is very important. Here is a little study for you to know about Idly, source: Wikipedia.
idly:Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis") is a savory cake popular throughout South India.  It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in buttermilk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.

The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adoption idada (a non-fermented version of dhokla. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.
I love making Idlis with different Ingredients, I have shared a few Idly recipes here and soon will post some more Idly(two ways), Sweet corn Idlies, Kodo Millet Idli,  Moong dal Idli, Oats, Sweet corn, and Lapsi Idli.
Coming back to this Idli recipe, This recipe has been in my draft from past 2 to 3 years I think!. why Mango Idli? I know you might be wondering; well for so many reasons! I love Mangoes (who doesn't? Eh? right) and my most favourite is mango rice ( because I like savory dishes!!)  I simply love Mango Rice, and after that, I have 101 reasons to love Mangoes! It's Mango season in India now and you get so many varieties of Mangoes from tart to the sweetest in different shapes and flavours.  I can list a lot of varieties of mangoes and in that my favourite is Totapuri Maavinkaayi (A mango shaped like a parrot) which I love to eat it just like that ! this is so yummy with just simple salt and chili powder brings back a lot of childhood memories.
This Idli is made with Instant Idli mix which I regularly make at home from the past few years now.  I started making these ready made Idli and Dosa mix and few more ready mixes when my better half used to stay away from home and these ready-made mixes helped him have his favourite breakfasts.

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Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Ingredients

• 2 Cups Rice Rava (check notes)
• 1 or 1/2 cup Poha (thin or thick) (check notes and method)
• 1/2 cup Sago pearls / Saboodana / Tapioca pearls
• 1/2 cup Urad Dal flour
• 1/2 tsp Fenugreek powder
• 1/2 tsp salt
• 1 Cup Sour Butter milk (check notes)
• water as required
• 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

• 1 tbsp oil
• 4 to 5 Green chillies
• 1 tbsp channa dal
• 1/2 tbsp Urad dal
• 1 sprig curry leaves chopped
• 1/4 cup finely chopped coriander leaves

For Mango Idli

• 1 cup grated Mango (check notes)
• 1/3 cup freshly grated coconut

Instructions

• Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
• Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
• Next is Sabudana or Tapioca pearls grind them to a powder.
• Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
• Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

• Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
  
• Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
• when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
• The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
• pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

• It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!

Notes

To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.

Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)

I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha

Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.

Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.

Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.

Water as required: Use water as required to make it into a Idli batter consistency.

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Obattu / Holige / Puran Poli is a sweet flat bread made during festivals, in south of India.  It’s a very traditional Indian Sweet.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and roasted on both the sides using oil or ghee.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and served hot with a dollop of ghee! Yum Yum…

The Name Yugadi or Ugadi is derived from the Sanskrit word Yuga means Age, Adi means Beginning.  According to the Lunar calendar of Hindus, the New year begins or falls on the Chaitra Shudhdha Paadya or the first day of the first Indian month Chaitra.  This generally falls in the month end of March or beginning of April according to the Hindu calendar.  People of Karnataka, Andhra Pradesh and Maharashtrians celebrate this festival.
In Karnataka, traditionally we prepare Obattu / Holige which is usually prepared with Daal, either Channa or Tuvar and is also made with coconut.  We also make Holige saaru using some of the filling / Hoorna and tastes awesome.   I just for a change made it with Poha / Avalakki as I had some Red Poha left over and as it was too little I used it to make this sweet.  It didn't make much difference and tasted very well and my family loved it!

Obattu brings back memories and it's so nostalgic when I think about it.  Every festival especially these big festivals like Sankranthi, Ugadi, Deepavali my Mum was very particular that we should wear new dresses.  My sister stitches very well, a poor girl every festival she had to stitch 3 (dresses) she used to start stitching a fortnight back but wouldn’t finish until the day! she would sometimes sit and stitch all through the night! For us to wear on the festival day! when I think about it now I feel so sorry for her.

We had to get up very early in the morning, I used to draw Kolam (Rangoli), a free hand drawing in front of the house, It was my duty! And help amma in cooking! My youngest sister was the tomboy she used to take her honda and do all the shopping with my dad! It was such fun, first thing amma would do is make the Kanaka (outer covering for the Poli ) as it needs time to soak.  A good 3 to 4 hrs soaking helps in the dough to soften up and stretch very well. So, end of the story, if you are planning to make Poli soak the dough early in the morning and after you finish all other dishes make obattu in the end!
Let’s see how to make this sogasu obattu or Avalakki obattu…,

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Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)

Obattu / Holige / Puran poli is a sweet flat bread made during festivals, in south of India. It’s a very traditional Indian sweet. This flat bread is made by making a sweet filling stuffed, which is covered by dough and flattened like a paratha and cooked on a tawa.

Prep Time 1 hour hour

Cook Time 6 minutes minutes

Total Time 6 hours hours 6 minutes minutes

Servings 15

Ingredients

For Covering

• 1/2 cup Chiroti rava
• 1/2 cup Maida
• 1/4 to 1/3 cup oil
• 1/4 tsp salt
• 1 tsp turmeric powder
• Water as required to make the dough

For Stuffing / Filling (Hoorna / Poorna)

• 1/2 Cup Red Poha / Avalakki
• 1/2 cup freshly grated coconut
• 1 cup Jaggery
• 1/4 tsp cardamom powder
• Maida for dusting (optional)** check notes

Instructions

• Take equal quantity of Chiroti Rava and Maida with a tsp of turmeric and oil, a little salt mix everything together then start adding water to make it into a soft dough. Let the dough bit sticky softer than chapati dough. Knead it very well for at least 5 minutes using one or two tsp of oil if it gets sticky, soak it with the remaining oil and leave it for 3 to 4 hours covered.
  
• Now let’s make the filling.  Take Red Poha in a bowl wash it well and soak it for 10 to 20 minutes hour it becomes soft mash it well, take equal quantity of grated coconut and grind it to almost a smooth paste don't grind it too much as coconut gives out water mix both together and keep aside. Otherwise, you can grind poha, coconut and jaggery all together to a paste.
  
• I have used 1 cup of Jaggery (you can adjust Jaggery to your liking) but don’t reduce it too much, for two things one you won’t get the consistency of the dough as jaggery helps in binding it properly and the taste becomes little bland and won’t be interesting to eat.
  
• Take powdered jaggery in a kadai, add ¼ cup of water for it to dissolve, once it completely dissolves filter it through a strainer to remove the impurities, then return it back to the kadai once it starts boiling add the poha mixture into it and start mixing it well enough so it gets completely combined and allow it cook in a medium to low flame for few minutes, keep stirring in intervals so that it doesn’t get burnt and everything comes to one whole non sticky mass.  Don’t make it too dry that spoils the consistency.  Hoorna/Poorna  is now ready. add one or two tbsp of ghee and leave it to cool down. 
  
• Take the dough and knead it very well with the help of oil, oil helps in stretching the dough like an elastic. Now the dough is ready to make the poli. Make small balls of the filling and covering as shown in the figure. The covering dough should be half the size of the stuffing.
  
• Take grease proof foil or Banana leaf or some foil which can withstand the heat, spread some oil on it then take the stuffed poli and flatten it using your fingertips into a nice round.
  
• Heat a tawa transfer the flattened poli on to it by slowly realising it cook on both the sides, drizzle oil around. Brushing oil flip and cook on both the sides. Once done serve it with a dollop of ghee, serve it hot!
  

Notes

**I use another method to make poli covering, to use less oil my mom makes the dough,  oil it lightly just on around the dough and leaves it in the fridge until needed then take it out and kneads it’s very well like kneading bread and makes it so elastic.

The post Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India) appeared first on My Veg Fare.

Millets or Siri Dhaanya ( Rich Grains) have taken over especially in south India, because of its fiber-rich and diabetic friendly ingredient.

Coming from a cold climate to a nearly warm climate is a drastic change right? can't believe I am back in India for some time,  Have you noticed something? These days everything from aeons ago is back into fashion!! it may be a dress code,   hairstyle or food.

Nowadays people are becoming more and more health-conscious; paying attention to what they eat and how they eat it. One such food item that has had a great comeback is Millets!!

Millets have a high nutritional value, they are recently gaining popularity because they are particularly good for diabetics, as they have high fiber content and they are gluten-free.  They are very rich in proteins, B Vitamins, Calcium, Iron, potassium, etc.

Millet is one of the digestible and non-allergenic grains available, as it is rich in fiber content it is said to be good for people suffering from Type 2 diabetes, as it has a low glycemic index. It is said that the Magnesium in millet can help reduce the effects of migraines and heart attacks.  Niacin (vitamin B3) in millets can help lower cholesterol.

Millets consumption decreases triglycerides and C-reactive protein.  The best part of these wholesome grains is they have a very high protein content, making it a substantial addition to a vegan and vegetarian diet.  Millets have become an integral part of the diet in India now!

Millets can be used instead of rice, It's just a small thing which you should know how to cook some of them if you are going to use it instead of rice.  Using them in Idlis or Dosas are very easy.  The most loved millet is Kodo millet, works perfectly instead of rice.

I have used this in Millet in many ways this is one of them, a perfect breakfast dish if you are a south Indian, you wouldn't definitely say no!  These  Idlis are so perfect and pillowy soft-serve it with a side dish of your choice.

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu
(A South Indian Breakfast which is almost gluten-free, can be made completely gluten-free, pillowy soft steam-cooked Indian dumplings go very well any spicy side wish)
Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 12 hours
Cook time: 13 to 15 minutes
Shelf Life: 1 week
Serves: 5

Ingredients:

2 cups kodo millet(varagu/Arka)
1 Cups Rice
1 tbsp Fenugreek seeds
1 cup urad dal
½ cup Poha / avalakki
1 ½ cup water (approximately)
2 tsp salt

Method:

I use different methods to choose which one you would prefer and use it.  Soak all the above ingredients for 4 to 5 hours.

1. Soak separately Kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next, add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
2. Soak Rice, Fenugreek seeds and Kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well.  Remove this from the grinder into a large vessel now to this add rice, Kodo millet and fenugreek seeds and grind it smoothly.  Using water little by little.  Add this to the ground Urad dal batter and mix well.
3. Soak Rice and Kodo millet together. Soak Urad dal separately. Fenugreek and poha together.  Drain rice and millet for some time.   Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful).  It turns white in colour, once done allow it to cool down.  Meanwhile, grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to an almost coarse smooth powder.  Mix this mixture into urad dal batter and allow it to ferment.

Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.

If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like a boiler room or near the heater or you can use electric oven switching on just the light.

Once it is fermented add salt mix well together, apply oil onto the Idli plates, fill it with the batter 3/4^th of the moulds.  If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with an inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it to cook for another 7 to 6 minutes.

Some Notes to remember:

If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done.  Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then it's done.  Switch off the stove.

A little trick to get proper round moulds of the idlis is.  when you keep the plates on top of the other see to it that the holes come underneath the batter mold and the other thing is, do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlis properly.

Serve the Idlis with sambar, chutney or anything of your choice.

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Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu

(A South Indian Breakfast which is almost gluten free, can be made completely gluten free, pillowy soft steam cooked Indian dumplings goes very well any spicy side wish)

Course Breakfast

Cuisine Indian / south Indian

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 25 minutes minutes

Servings 35

Author Jayasri

Ingredients

• 2 cups kodo millet varagu/Arka
• 1 Cups Rice
• 1 tbsp Fenugreek seeds
• 1 cup urad dal
• ½ cup Poha / avalakki
• 1 ½ cup water approximately
• 2 tsp salt

Instructions

• I use different methods choose which one you would prefer and use it. Soak all the above ingredients for 4 to 5 hours.
• Soak separately kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
• Soak Rice, Fenugreek seeds and kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well. Remove this from the grinder into a large vessel now to this add rice, kodo millet and fenugreek seeds and grind it smoothly. Using water little by little. Add this to the ground Urad dal batter and mix well.
• Soak Rice and kodo millet together. Soak Urad dal separately. Fenugreek and poha together. Drain rice and millet for some time. Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful). It turns white in colour, once done allow it to cool down. Meanwhile grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to almost coarse smooth powder. Mix this mixture into urad dal batter and allow it to ferment.
• Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.
• If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like boiler room or near the heater or you can use electric oven switching on just the light.
• Once it is fermented add salt mix well together, apply oil on to the Idli plates, fill it with the batter 3/4th of the moulds. If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with a inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it cook for another 7 to 6 minutes.
• If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done. Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then its done. Switch off the stove.

Notes

A little trick to get proper round moulds of the idlies is. when you keep the plates one top of the other see to it that the wholes come underneath the batter mould and the other thing is do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlies properly.
Serve the Idlis with sambar, chutney or anything of your choice

The post Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu appeared first on My Veg Fare.

It is also called Unde Huli! Nucchinunde always brings me a lot of old memories,  my memories are always entwined with my Maternal aunt (my periamma) but not with my grandmother!!   This is something you cannot find in a restaurant it is just purely Homemade.  Sometimes Amma (mom) would make it for our after school snack.

I customorly make it during Neeru thumba habba during Diwali, the first day of Deepavali with sweet kozhukottai which is a tradition I follow from my Ajji!

Wonder why is it called Nuchina unde?

It is very simple in Kannada Nucchu means Broken and  Unde means Ball.  Nucchu (Broken) can be of anything !!.

Why another name Unde Huli then?

This spicy ball is also used in making Majjige Huli (spicy Yogurt gravy) and can also be added in Khuzmbu/sambar.  It is a very delicious dumpling.

when can we eat this? 

You can have it for breakfast /Lunch / Dinner, highly nutritious and protein-packed as well, You can even send it in Lunchboxes what more can you ask for :).

How can we eat this?

You can just eat it without any sides or you can make coconut chutney to go with it, also with any kind of tart plain gojju, I will post the recipe soon. I just love munching on it, without any sides.

Do we have to use the same measurements?

It is very versatile you can change the ingredients your liking, I usually mix all the three dals.  It is usually made with more Tuvar dal and less channa dal, urad dal, and moong dal is not used! But, I love using all of them to make it more nutritious.

What else can we add not add to this recipe?

You can add different greens here I have used Dill and Ponnanganni keerai (Sessile Joyweed).  Dill leaves are the commonly used you can also use mint, fenugreek, coriander and also can use chopped Onions with coriander and curry leaves, Now with all the things I have told you definitely know this is going to be very tasty.
So, it means you can add all these! don't add spinach, amaranth those kind of greens.

Is it healthy?
Off course it is highly nutritious and a completely protein packed food.  Here we are using... Legumes / pulses / Lentils
1. Toor / Tuvar / piegeon pea - split Piegeon peas is a yellow lentil
2. Channa Dal / Bengal gram Dal - split black chickpeas that have skin removed
3. Urad Dal
4. Moong Dal / Yellow gram Dal - split green gram

This recipe is :
#Vegan and Gluten free
# Can be served as a starter
# fasting ( farsan) recipe
# Party or tea time snack
# Pantry staple ingredients

Nuchinunde (Steamed Lentil Dumplings)

Cuisine : Indian
Recipe Author : Jayasri
Recipe Type: Breakfast/ Lunch
Prep Time : Soak time (3 to 4 Hrs) and 30 minutes
Cook Time : 15 minutes
Shelf Time : one-day

Ingredients:
Tuvar Dal 1 Cup
Channa Dal 1/3 cup
Urad Dal 1/4 cup
Moong Dal 1/4 cup
Dill leaves 1/4 bunch ( around 1/2 cup)
OR
Ponnangani Keerai ( around 1/2 cup)
few sprigs of coriander leaf
one sprig of curry leaves
one inch Ginger
6 to 7 Green chillies
salt to taste
Asafoetida / Hing 1/8 tsp
Chopped coconut pieces

Method:

Wash and soak all the Dals. You can soak the dals separately or together for at least 2 to 3 hours.

Once soaked drain all the dals for some 10  to 20 minutes so there is no water left.

Clean all the greens thoroughly with water 3 to 4 times so, there is no impurities left, chop them up finely.   Green chilies and ginger as well.

Grind the Dals in a mixer coarsely with green chilies and ginger and a little coconut.   Grinding Dals properly is very important don't forget they need to grinded COARSELY they should be grinded as we do for Ambode ( Chatambade / channa dal vada)

Check my NOTES FOR MY TIPS

In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
Mix them all together with some more chopped coconuts.
Make small oval-shaped balls out of it and steam them in an Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.

Once done take them out serve them with coconut chutney or with a dollop of ghee.

Notes:
Don't forget, to grind the Dals coarsely. I usually take little quantity of the dals grind then first with green chillies, ginger and coconut to a paste, take it out and grind the dals in 2 to 3 parts in little pulses like a quick turn of the knob  2 to 3 times in my Mixie Jar which grinds to a corase consistency that way!
When making for festivals make as said in the recipe above you can omit Onions, garlic and Ponnangani Keerai.
You can just add coriander, curry leaves, and coconut without any other greens
You can also add chopped veggies to make it more inviting for kids!!
You can add onions, garlic, ginger, coriander and curry leaves.

Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majjige Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli (Parup Urandai sambar), which is dumpling in Sambhar.

Hope you enjoy making this for the festival...

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Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free

A very healthy and nutritious, protein packed steamed Lentil dumplings which are spicy and tasty with loads of flavours

Course Breakfast/Brunch/Lunch

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 18

Author Jayasri

Ingredients

• Tuvar Dal 1 Cup
• Channa Dal 1/3 cup
• Urad Dal 1/4 cup
• Moon Dal 1/4 cup
• Dill leaves 1/4 bunch around 1/2 cup
• OR
• Ponnangani Keerai around 1/2 cup
• few sprigs of coriander leaves
• one sprig of curry leaves
• one inch Ginger
• 6 to 7 Green chillies
• salt to taste
• Asafoetida / Hing 1/8 tsp
• Chopped coconut pieces

Instructions

• Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.
• Grind the Dals in a mixer coarsely with green chillies and ginger and little coconut.
• In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
• Mix them all together with some more chopped coconuts.
• Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.
• Once done take them out serve it with coconut chutney or with a dollop of ghee.

Notes

Notes:
When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.
You can just add coriander, curry leaves and coconut.
You can also add chopped veggies make it more inviting for kids!!
Don't forget, grind the Dals coarsely.
Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.

The post Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free appeared first on My Veg Fare.

WHAT IS RAGI?

Ragi or Finger Millet (Eleusine Coracana) is an annual plant.  Earliest records of this show it was cultivated in India, particularly in the southern parts of India especially in the regions of Karnataka.  It is a staple diet in Karnataka, It is also called poor man's protein diet.  It was referred to  as 'famine crop' or 'Poor man's crop' as it was always seen as farmers staple food,  making little balls out of the flour which is called as 'Ragi Balls' or  called in Kannada as 'Ragi mudde' (will post the recipe soon) was and still is his diet when he went farming.  This is still used as an important part of our diet in rural parts in Karnataka.  This is very fulfilling and keeps your hunger at bay.

WHY RAGI AS BREAKFAST?

Breakfast is a quintessential part of our daily life, it is the most important meal of the day. You can indulge with tempting, tasty and healthy recipes, and make your breakfast a worthwhile. Ragi is one of the most nutritional and healthy grain.  Breakfast with Ragi is very fulfilling and keeps your hunger at bay.

Even as a kid I used to like it, My children wouldn't eat because of the colour.  Nowadays they have started liking it.  Especially they love it when I make this Semiya (Noodles) dish and it doesn't even taste like Ragi!  that's their verdict.  So, now this is always in my breakfast list.  Children happy so Mummy is happy when they eat healthy food.

RAGI IN VARIOUS DIETS

In my state(Karnataka), we make a special diet for babies using this flour and is called as ' Ragi Siri' (Homemade Baby food)! (will post the recipe).  My children grew up eating Ragi siri!!  These days people have realized the nutritive value of this little grain, even in urban areas, now when I visit India (Karnataka) I have started seeing them in restaurants!!

Benefits of Ragi are said to control Diabetes, Osteoporosis, Cancer, and a lot more. It is said that Ragi is said to be rich in protein which is easily absorbed by the human body.  It is also rich in Calcium, phosphorus, potassium, and Iron.  It is said that Ragi reduces cholesterol. It is also gluten-free.

RAGI AS A MILLET

Among the millets, comparable to foxtail millet and Kodo millet, studies have also shown that finger millet controls blood glucose levels, hyperglycemia, and oxidative stress. Finger millet has also shown promise in accelerating wound healing among diabetics. Diabetic patients are advised to eat Finger Millet for this reason.

That's a lot of things we have come to know of this little grain, let's get to the recipe then, on how to make Ragi Semiya (Noodles).

RAGI / FINGER MILLET OTTU SHAVIGE OR SEMIYA (NOODLES / VERMICELLI)
Vegan South Indian Karnataka Style fresh Homemade semiya (Noodles)
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 20 min
Cook time: 45 min
Recipe Author: Jayasri

Ingredients:
1 Cup Ragi / Finger Millet Flour
1 & 1/2 Cup Water
1 tsp Oil
1 tsp salt

Method:
In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it.

Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch off the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
Now your base for the Ragi Semiya (Noodles / Ottu shavige) dough is ready.

HOW TO MAKE RAGI SEMIYA  (NOODLES) / OTTU SHAVIGE:

Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.

Press the shavige into Idli plates or some vessel you can use for a steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
Take it out and spread it on a plate so they don't One another.

I have made a powder to use for the Bath, Here is how you make that powder to the Bath

CURRY LEAVES POWDER:
INGREDIENTS:
1 & 1/2 Tbsp Channa Dal
1/2 tbsp Urad Dal
25 curry Leaves
1 tsp Black Pepper
2 flakes of Tamarind
1/2 tsp Oil

METHOD:
In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

HOW TO MAKE RAGI SEMIYA (NOODLES) / OTTU SHAVIGE BATH:

INGREDIENTS:
3 to 4 Tbsp of oil
1 tsp mustard seeds
1 tbsp of channa dal
1/2 tbsp of urad dal
few curry leaves
1/4 fresh coconut
few coriander leaves
Salt as required

METHOD:
In a large wok, heat oil add mustard seeds, once they splutter add the green chilies, dals and curry leaves and fry for few minutes in a medium flame once they change colour.
Add the steamed Ottu shavige and salt as required mix well and carefully so they don't break up, then add the curry leaves powder around 3 to 4 tbsp (use it as per your taste).
Mix everything well close a lid and leave it for 2 to 3 minutes.
After 3 minutes switch of the stove remove the lid sprinkle fresh coconut and chopped fresh coriander leaves thoroughly mix everything together.
Serve warm and enjoy this Ragi Semiya (noodles).

Verdict: My family loves it, according to my children you won't even know that it is made of Ragi.

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Ragi / Finger Millet Semiya (Noodles)

Most delicious and healthy breakfast which you would be fulfilling and no compromise on taste

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS FOR MAKING OTTU SHAVIGE
• 1 Cup Ragi / Finger Millet Flour
• 1 & 1/2 Cup Water
• 1 tsp Oil
• 1 tsp salt
• CURRY LEAVES POWDER FOR RAGI OTTU SHAVIGE BATH
• INGREDIENTS:
• 1 & 1/2 Tbsp Channa Dal
• 1/2 tbsp Urad Dal
• 25 curry Leaves
• 1 tsp Black Pepper
• 2 flakes of Tamarind
• 1/2 tsp Oil
• In a wok fry with a tsp of oil all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.
• INGREDIENTS TO MAKE RAGI OTTU SHAVIGE BATH:
• 3 to 4 Tbsp of oil
• 1 tsp mustard seeds
• 1 tbsp of channa dal
• 1/2 tbsp of urad dal
• few curry leaves
• 1/4 fresh coconut
• few coriander leaves
• Salt as required

Instructions

• METHOD FOR MAKING OTTU SHAVIGE:
• In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it. Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch of the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
• After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
• Now your base for the Ottu shavige dough is ready.
• HOW TO MAKE RAGI OTTU SHAVIGE / SEMIYA:
• Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.
• Press the shavige into Idli plates or some vessel you can use for steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
• Take it out and spread it on a plate so they don't One another.
• HOW TO MAKE RAGI OTTU SHAVIGE BATH:
• In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

Notes

When using the curry leaves powder to use it according to your taste you can increase or decrease the powder to your liking.
When mixing the Ottu shavige handle it carefully so they don't break up too much.
Using of Green chilies is optional.

The post Ragi / Finger Millet Semiya (Noodles) appeared first on My Veg Fare.

There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn't want dosa as their breakfast when they were back home. Now they miss it's so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).

Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don't have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don't mind eating it in any way or any form it comes, either fermented or not.

#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn't or shouldn't miss eating in an authentic Udupi restaurant for a Kannadiga food.

Whatever it is, there are some basic Dosa which you wouldn't want to miss...Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.

Here are some of the dosas you might want to check out
Mysore Masala Dosa,Ready made Masala dosa mix , Beans Sprouts Dosa, Museli - Bran flakes Dosa, cous-cous Dosa , Paruppu Adai , Snake Gourd Dosa , Whole Green Gram Dosa, Onion Dosa, Rawa Onion Dosa, Puffed Rice/Mandakki Dosa, Carrot Dosa, Vegetable Uttappam with a twist.

Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes  with potato Saagu). Gradually set dosas changed to only three as most diners couldn't consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.

Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.

Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.

Set Dosa/ A Crepe or pancake with thousand holes

Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.

Ingredients:

Red Rice / White Rice:  3 and 1/2 Cups
Black Urad dal / Uddina Bele: 3/4th Cup
Poha / Beaten Rice: 1 Cup
1 tbsp of Fenugreek seeds
1 fist full of Moong dal or Channa dal

Method:

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

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Set Dosa / A Crepe with a thousand holes!!

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy

Course Indian Breakfast

Cuisine Indian

Prep Time 12 hours hours

Cook Time 10 minutes minutes

Total Time 12 hours hours 10 minutes minutes

Author Jayasri

Ingredients

• Red Rice / White Rice: 3 and 1/2 Cups
• Black Urad dal / Uddina Bele: 3/4th Cup
• Poha / Beaten Rice: 1 Cup
• 1 tbsp of Fenugreek seeds
• 1 fist full of Moong dal or Channa dal

Instructions

• Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
• wash and soak Urad dal separately
• Wash and soak Beaten rice separately.
• They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
• Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
• Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
• You can add salt to the whole batter or add it to the quantity you are using.
• Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
• Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes

Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

The post Set Dosa / A Crepe with a thousand holes!! appeared first on My Veg Fare.

My neighbour Manu Aunty back home is the most wonderful lady I have ever come across, we get acquainted when I was 15 yrs Old!  I still remember it as if it was yesterday.   Our acquaintance turned into a strong bond.  I used to go with her to all her family functions!, I became one of her family members.  It was all such fun when we were young we used to enjoy so much going around with her to all the family trips and every family functions.  She is basically a Jain and I learnt a lot of cooking from her she was born and brought up from Mysore, but her parents were north Karnataka, you could see the touch of Dharwad, Belgaum, style in her cooking.  I learnt quite a lot of dishes from her and her relatives.  Remember the Maavinhannina Seekarne (Mango Milk Shake) I have posted long back, was one such dish I saw her family serve it with obattu(poli).  She makes obattu in a different way will post her recipe someday soon.

The Best are her Avarekaalu usli in the season with rice flour flat bread is simply awesome,  It will be so tasty.  I can keep writing about her cooking the whole day.  She is such a sweet lady I have never seen her with a sad face ever, she always has this beautiful smile feels like you are home.  She never sends anybody without serving them with some of her home-made delicacies.

Last time when I visited Bangalore, I always visit her as soon as possible, as she lives next door I jump to her house from our balcony!!, that's what I always do and my mum hates it, she thinks someday I might fall from there, but it's a quick way :).  So, when I went and knocked her door, she opened the door for me and we started chatting, we went straight to the kitchen as she was making morning breakfast and this is what she was making!!, I suddenly thought I want to capture it, I told her I will be back in a minute and jumped back into my house took my camera and came running back.  I had no props or anything but enjoyed taking photos of the process of favourite Rotti.., you can see step wise photos, hope you enjoy making and devouring it.

If you are familiar with making Ubbu Rotti/ Rice flour flat bread or Jowar Rotti this is one you can make easily as it is similar to that, You don't need anything special to serve this with as it is spicy already just with yoghurt it tastes really delicious.

Kaarad Rotti (Spicy Rice Flour Flat Bread)

Recipe Author: Jayasri
Recipe Source: Manu Aunty
Recipe Type : Breakfast/Indian
Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3

Ingredients:
2 Cups Rice Flour
1/3 to 1/2 Cup Fresh Coconut
1 and 1/2 to 2 tsp Chilli powder
1 tsp Salt or as required
2 to 3 tbsp Finely chopped Coriander
1 Sprig curry leaves finely chopped
3/4 to 1 Cup of very warm water

Method:
In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.

You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.

If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck.  I would say start with little round balls and spread it more than your palm size to start with.

She has made a perfect round as you can see. slide it on to a plate and on to the tawa.

Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.

Keep a wet cloth and press it around lightly this helps in making the rotti  fluff a little bit.

Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.

Once it is done serve it with yoghurt which is really perfect for the summer weather.  I enjoyed it with some pickle.  She had more chilli powder so, it was very spicy and yoghurt was a good combo.  I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

Print

Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan

Enjoy this spicy Rice rotti, for a delicious breakfast

Course Breakfast

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• Ingredients:
• 2 Cups Rice Flour
• 1/3 to 1/2 Cup Fresh Coconut
• 1 and 1/2 to 2 tsp Chilli powder
• 1 tsp Salt or as required
• 2 to 3 tbsp Finely chopped Coriander
• 1 Sprig curry leaves finely chopped
• 3/4 to 1 Cup of very warm water

Instructions

• Method:
• In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.
• You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.
• If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck. I would say start with little round balls and spread it more than your palm size to start with.
• She has made a perfect round as you can see. slide it on to a plate and on to the tawa.
• Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.
• Keep a wet cloth and press it around lightly this helps in making the rotti fluff a little bit.
• Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.
• Once it is done serve it with yoghurt which is really perfect for the summer weather. I enjoyed it with some pickle. She had more chilli powder so, it was very spicy and yoghurt was a good combo. I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

The post Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan appeared first on My Veg Fare.