UDIPI STYLE

2005-02-12T10:05:00.000-08:00

Garlic Coconut Chutney:
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder1 long bean tamarind2 flakes garlic1 tbsp. groundnutssalt to tasteGrind all ingredients together to form a firm chutney. Use very little water.

Coconut Chutney
Ingredients2 cups of fresh coconut, shredded10 dry red chillies1 sprig curry leavesA large pinch of hing (asoefetida)1/2 tsp methi(fenugreek) seeds2 tsp udad dhal2 tsp channa dhal1 small tomatoSalt to tasteMethodHeat some oil and add the dhals, curry leaves, hing, methi and red chillies.Fry till done.Add this to the coconut and tomato and blend into a smooth paste.Add salt to taste.Goes well with dosas, idli and plain rice.

Coriander Chutney
Ingredients1 bunch coriander leaves2-3 tbsp coconut2 green chillies2-3 dry red chillies, roastedA small piece ginger2-3 garlic flakes1 small onionJuice of 1/2 a lemonSalt to tasteMethodBlend all the above to a smooth pasteadding a little water.Can be refrigerated for about 1-2 days.

Idli/Dosa Batter(Rekha Narula):
3 cups parboiled rice(ukde tandul) or Idli rava(available as such)1 cup urad dala few methi seeds in each.Soak rice and dal separately for 6-8 hrs. Grind dal very fine; and rice slightly grainy, adding water little-by-little during grinding,(dal should attain a fluffy consistency). Mix. Add 1 1/2 tsp salt and mix again. Cover with lid and keep overnight. Make idlis/dosas the next day.

Moongdal Idlis(Sudha)
Soak Moongdal and uraddal, separately and in equal quantities. Grind fine after 8 hours. Mix well. Add salt. Ferment overnight. Make idlis as usual.

Instant Rawa Idlis/Rawa Dosa/Rawa Uttappa
1 cup rawa, roasted on very low flame and cooled2-2 1/2 cup dahi0.5 tsp soda+0.5tsp citric acid2 tsp oilsaltMix all ingredients.For masal rawa idlis:add chopped green chillies/ soaked chana dal/jeera/udad dalFor masala uttappa:sprinkle chopped onions/tomatoes/green chillies/kothmir after batter is spread onto hot tawa

Paniyeri(Pongal wada)
Used well-fermented batter.Add chopped onion/soaked chana or urad dal/coconut strips/kothmirAdd salt to tasteHeat the tawa. Add a tsp of oil (when extremely hot) to each of the cavities.Add a ladleful of batter to each cavity. Allow to cook on hot flame. When done it will come off easily using a spoon to overturn and cook again for a short while on the reverse side.For MASALASaute chopped onions. Add diced boiled potatoes. Add salt,haldi,chopped green chillies,kothmir,lime juiceFor seasoning: Groundnut oil, rai and kadipatta

Adai(Recipe given by Mrs Banaji-Bella's mother)
2 measures rice3/4 measure urad dal3/4 measure chana dal3/4 measure moong dalMix. Soak for 2 hours. Grind coarsely.Add water to make dosa consistency Add hing,chopped green chillies,chopped onions, salt to taste.Spread on hot tawa (like uttappas). Cook on both sides till crisp.

Peseret Dosa:
IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies2Ginger small piece Cumin seeds 1/2 t.spoonCilantro 1 bunch finely choppedSalt 1.5 t.spoonsCooking Oil for making peseretMethod Rinse and soak whole moong dhall and rice in water for 4 hours.Grind the above with green chilles, red chillies,ginger, cumin seeds, salt and little onion.Fry the remaining onions in oil and keep them aside. Make the peserat like dosas, and put a spoon full of onions onthe dosa and fold the dosa before serving. Serve with corriander chutney or onion chutney.

Mix Dal Dosa
INGREDIENTS:1 cup rice1/3 cup each yellow moong, channa, udad dal2 tbsp. curds1/2 tsp. soda bicsarb2 tbsp. oilsalt to tasteoil to shallow fryMethod:Wash rice separately and dals toghether.Soak in plenty of water and keep aside for 5-6 hours.Wet grind the rice till semolina type grain can be feltWet grind rice till fine.Mix both batters.Add the curds, salt, soda and oil.Mix well till fluffy and light.Keep aside for 3-4 hours before making dosas.Heat griddle, pour batter and make as for plain dosas.Serve hot with chutney.Make thin or thick as desired.Makes: 8-10 medium sized dosas

Medu Wada
Soak urad dal for 2 hours.Then,drain off excess water.Grind adding very little water at a time(if too much water is added, wadas will become greasy).Add salt to taste.Add chopped coconut,chilli pieces/kothmir according to taste.Deep fry. Oil should be medium hot.

Parupu(Dal) Wada
Ingredients1 cup yellow gram (chana) dak1/2 cup onion finely chopped1/2 cup coriander finely chopped1/2 cup dill leaves finely chopped3-4 green chillies finely chopped1/2 tsp. cumin seedsoil o deep fryMethodWash and soak dal for 3-4 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.Mix all other ingredients, including whole dal.Add 2-3 tbsp. hot oil to the mixture.Heat oil, make pattie shaped rounds with moist palm.Let carefully into the hot oil.Fry first one side then the other till golden brown.Serve hot with green chutney, tamarind chutney.

Bisi Bela Huli Anna Powder
Ingredients
6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee(clarified butter) for roasting
Method
Roast all the above ingredients one by one in a little
oil or ghee and powder to a coarse powder
in a coffee grinder.
Store in a airtight container.
Use as required for Bisi Bele Huli Anna(See "Rice
Preparations" section)

Bisi Bela Huli Anna
Ingredients
1/2 cup toor dal
1 cups rice
1/2 cup thick tamarind juice
5 tsp Bisi Bhele Huli Anna powder(previous recipe)
2 cups chopped vegetables(carrots, green beans, potatoes,etc)
4 green chillies, chopped
3 tbsp ghee(clarified butter)
1/2 tsp mustard seeds
2 tsp cashewnuts, chopped
1 sprig curry leaves
1 tsp channa dal
1 tsp urad dal
Salt to taste
Method
Wash the rice and toor dal together and cook under
pressure with the chopped vegetables till completely done.
Add the tamarind juice to the above rice/dal/vegetables
and mix well.
Mix in the bisi bhele huli anna powder.
Set aside.
Heat the ghee and add the mustard, green chillies,
curry leaves, cashewnuts, urad dal and channa dal.
When the seasoning is ready,add it to the
rice mixture and add salt to taste.

Puliyogare Mix
Ingredients
1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds
Method
Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.
Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,

Puliyogare Rice
Ingredients
2 cups cooked white rice
2 tbsp Puliyogare Mix
Salt to taste
Tamarind juice for taste
Method
Mix the cooked rice with the Puliyogare mix.
Add salt to taste.
You can add extra tamarind juice and mix if you
need the dish to be more sour.
Heat through and serve.

South India

UDIPI STYLE