Dosa (Rice and Lentil Pancake)

What is Dosa?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 


Heat non-stick tawa (flat pan) and pour a ladle-full of batter on it, making it round and flat. Cover with a lid and cook for 1-2 minutes. 1 tsp of oil can be smeared on top and the dosa can be roasted on the flip side (optional). Serve hot with chutney, sambar, butter/ghee, chutney powder, etc.


Variations: 

• for Manjal Dosa (Yellow Dosa), add turmeric powder to the batter. This dosa is prepared for breakfast on the 1st day of Diwali, which is also called Makkala Habba (Children's festival). Turmeric is added to make it bright and colourful esp. for kids!
• for Kai Dosa (Coconut Dosa), add grated coconut to the batter or sprinkle it on top of the dosa before it cooks.
• for Neerulli Dose (Onion Dosa), add chopped onion to the batter or sprinkle it on top of the dosa before it cooks.
• for Set Dosa (thick Dosa), just pour the batter on tawa, do not make the dosa flat, add 1 tsp of oil onto the dosa before it cooks.
• for Paper Dosa (thin Dosa), make the dosa as flat as possible, smear 1 tsp of oil onto the dosa after it cooks and roast till it is very crisp.
• for Masala Dosa (stuffed Dosa), once dosa is cooked, fill with desired palya (filling) and fold dosa in half. Popular one is Potato+onion filling.

Idli/Kottige (Rice and Lentil Dumpling)

What is Idli?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 

Pour the batter into Idli mold or any greased bowl and steam for 5-6 minutes. Serve hot with Chutney, Sambhar, Butter/Ghee, Chutney Powder, etc.


Variations: 

• for Kottige/Moode, pour the batter into wrappings of banana or jackfruit leaves or greased steel tumbler and steam.
• for Thatte Idli, use greased plate.
  

Ghee Rice

Ingredients
Basmati Akki (Basmati Rice):  2 cups
Neerulli (Onion): 2 (sliced length-wise)
Gerbeeja (Cashewnut): 10 (or more)
ONa Drakshe (Raisins): 10 (or more)
Badami (Almonds): 10 (or more)
Pistha (Pistachio): 10 (or more)
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
KaaLu Menasu (Pepper): to taste
Bay Leaves: 2
Veg Stock: 2 tsp
Neeru (Water): 4 cups
Thuppa (Ghee): 5 tsp
Uppu (Salt): to taste
Sakkare (Sugar): 1 tsp


Method
In a pestle and mortar, crush the spices. In a big saucepan or pressure cooker, saute the onions, nuts and spices in the ghee. When browned, add rice and saute till it turns brown too. Add salt, sugar, veg stock and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot.

Pulao (Vegetable Pilaf Rice)

What is Pulao?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish, Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
KaaLu Menasu (Pepper): few
Veg Stock: 2 tsp
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


Method
In a big saucepan or pressure cooker, saute the vegetables and spices in the oil.When browned, add rice and saute till it turns brown too. Add salt, veg stock and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

Mosaranna (Spicy Yogurt Rice)

Ingredients
Anna (cooked Rice): 2 cups
Mosaru (Yogurt): 2 cups
Southekai (Cucumber): 1 (chopped)
Carrot: 1 (grated)
Tomato: 2 (chopped)
Apple: 1 (chopped)
Drakshe (Grapes): 1 small bunch (halved)
DaaLimbe (Pomegranate): 1/2 (seeds)
Shunti (Ginger): 1 inch piece (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Hasi Menasu (Green Chilli): 1 (finely chopped)
Nimbe Rasa (Lemon Juice): of 1/2
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Ona Menasu (Dried Red Chillies):  1-2
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
In a large bowl, mix together all the ingredients. In a small pan, heat oil and add oggarane ingredients to it. Pour this over the Mosaranna.

Puliyogare (Tamarind Rice)

What is Puliyogare?

Ingredients
Anna (cooked Rice):  2 cups
HuLi (Tamarind): a tennis ball sized piece
Bella (Jaggary): a lemon sized piece
Karibevu (Curry Leaves): 5-6
Kadalekai (Ground Nut): 1 handful
Saasive (Mustard Seeds): 1 tsp
Yellu (Sesame Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp 
Neeru (Water): 1 cup
Enne (Oil): 1/2 cup
Uppu (Salt): to taste

for Roasting and Powdering
Yellu (Sesame Seeds): 4 tsp
Jeerige (Cumin Seeds): 2 tsp
Saasive (Mustard Seeds): 2 tsp
Kothambari Beeja (Coriander Seeds): 2 tsp
Ona Menasu (Dried Red Chillies):  3-4
Kobbari (Dried Coconut): 1 cup (grated)
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe (Bengal Gram Lentil): 1 tsp


Method
Roast (one by one) and powder (together) the ingredients in set 2. In a saucepan/wok, heat oil and add mustard seeds, sesame seeds, lentil, curry leaves, groundnut, and saute till they are golden. Add water, tamarind, jaggary, salt and boil. When dissolved, add the powder and boil till it reduces to a paste. This paste can be stored in a air-tight container for a long time. 

When required, mix some of the paste with the rice and serve hot or cold.

Variation: for an exotic version, add roasted cashewnuts!

Mavinakai Chitranna (Mango Rice)

What is Chitranna?

Ingredients
Anna (cooked Rice): 2 cups
Salt: to taste


for Frying and Grinding
Mavinakai (unripe Mango):1 (deseeded)
Thenginakai (Coconut): 1/2 cup
Hasi Menasu (Green Chillies): 2
Enne (Oil): 1 tsp


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Arashina (Turmeric Powder): 1 tsp
Hingu (Asafoetida): a small pinch
Kadalekai (Groundnuts): 1 handful
Enne (Oil): 4 tsp


Method
In a wok or wide pan, fry the ingredients for grinding in oil. Grind it to a smooth paste. In the same pan/wok, add the remaining oil and add the oggarane ingredients to it. When they splutter, add the ground paste. Saute for a few minutes. Now add the rice and salt and mix well. Serve hot.

Tharakari Bhaath (Spicy Vegetable Rice)

What is Bhaath?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish,Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


for Grinding
Thenginakai (Coconut): 1/2 cup (grated)
Neerulli (Onion): 1
Bellulli (Garlic): 4-5 cloves
Shunti (Ginger): 2 inch piece
Hasi Menasu (Green Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
Kothambari Soppu (Coriander Leaves): 1 small bunch
Pudina (Mint Leaves): 1 small bunch


Method
Grind the ingredients in set 2 to a smooth paste using very little water. In a big saucepan or pressure cooker, saute the vegetables in the oil.When browned, add rice and saute till it turns brown too. Add the ground paste and saute till the raw smell vanishes. Add salt and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

Paji Koddel (Vegetables in Spicy Garlic and Coconut Gravy)

Paji Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. It differs from Koddel because there is no roasting of ingredients before grinding (Paji means raw (not roasted) in Tulu Language). Paji Koddel can be made with different vegetables, popular ones are: Carrot, Cabbage, Marrow, Mangalore Southekai, etc. Exotic version is Paji Koddel of Gujje (unripened Jackfruit), Jackfruit seeds, ! 

Ingredients

Tharakari (Vegetable): 1 cup (chopped)
Huli (Tamarind): a marble-sized piece
Water: 1 cup
Salt: to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Akki (uncooked Rice): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp
Bellulli (Garlic): 2 cloves

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, tamarind and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Paji Koddel and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Paji Koddel just before serving.

Ganji (Rice Porridge)

What is Ganji?


Ingredients
Akki (Rice): 1 cup
Neeru (Water): 6 cups


Method
Add the rice and water into the rice cooker and switch it on!
If cooking in a saucepan, cover and simmer for 40 minutes or until the rice is very well cooked.
If using pressure cooker, cook until it whistles 5-6 times. Then take it off the hob and wait 10 minutes before serving.

Variations: green chillies, ginger, grated coconut, curry leaves, coriander leaves, yogurt, salt, etc can be added while the rice is cooking to enhance flavour.

Anna (White Rice)

Ingredients

Basmati Akki (Basmati Rice): 1 cup

Neeru (Water): 2 cups

Method

Add the rice and water into the rice cooker and switch it on!

If cooking in a saucepan, cover and simmer for 20 minutes or until the water is absorbed.

If using pressure cooker, cook until it whistles 2 times. Then take it off the hob and wait 10 minutes before serving.