UDIPI RASAM POWDER/KARNATAKA RECIPES

Udipi is a small town in Karnataka which has unique and tasty cuisine of its own.I have always devoured the rasam or saru as it is called in Karnataka very much.The special ingredients added and the spices that are carefully roast and ground to perfection makes it very flafourful.During my visit to Mangalore and Udipi 2 years back i had the chance to eat at the mutt in the temple.I was impressed by the tatse of food served there.It was truly an enchanting experience to see the glory of the GOD KRISHNA and the food served there.Moving to the recipe ,it is a careful mixture of roast and ground spices that are easily available in our pantry.Let's move on with today's recipe..

SUMMARY
Course:Homemade powder for gravy called rasam for lunch
Cuisine:South Indian
Yields:100gms
Preparation Time:10 minutes
Cooking Time:10 minutes
Total Time:20 Minutes

INGREDIENTS

• Coriander Seeds-1/4 cup
• Jeera/Cumin-1 tbsp
• Fenugreek Seeds-2 tsp
• Urad Dal=1 tsp
• Mustard-1 tsp
• Red Chillies-8
• Curry Leaves-2 sprigs

HOW TO MAKE

• Take a pan and dry roast coriander seeds.Once slightly brown,take thwm out.Now dry roast jeera.

• Now dry roast methi and take it out once it changes colour.Add now mustard and urad dal.After mustard crackles and dal turns brown,take them out.

• Now it turn for red chillies and curry leaves.Roast them too.Allow all the ingregients to cool down.

• Once cooled place them on a blender and grind coarsely.

• Udipi Rasam Powder is ready.Store in air light bottle.

Notes

• You can a teaspoon of peppercorns,if you want.
• You can keep this in an air tight container for a month.
• If you want to less spicy,cut down red chillies as per your taste.

Read How to Cook

SET DOSA/DOSA VARIETIES/KARNATAKA RECIPES

Set Dosa is nothing but Dosa with poha or flattenened rice,raw rice and urad dal carefully ground into a smooth mixture which when poured is  slightly thick than the usual dosas and served in stacks of two or three.The dosa is super spongy and fluffy and is highly filling yet light on the stomach.I have tried thiis dosa many a times here in Bangalore whenever i get a chance to eat out.It is served with Vegetable Sagu and Coconut Chutney.You can prepare this dosa with the normal dosa batter too,but you won't get the fluffy or spongy texture which is so important for the set dosa.So with a little variartion in the batter,try out this exotic dosa variety for a sunday brunch as a weekday breakfast.


SUMMARY
Course:Breakfast
Cuisine:South Indian,Karnataka
Serves:4
Preparation Time:8 hrs
Cooking Time: 20 minutes
Total Time:8 hrs 20 minutes

INGREDIENTS

• Par boiled Rice- 1 cup
• Urad Dal-2 tbsp
• Poha/Aval/Flattened Rice-1/4 cup
• Methi Seeds/Fenugreek-1/4 tsp
• Salt-As per taste
• Water-2 cups for soaking
• Water-3/4 cup for grinding
• Oil-as per requirement

HOW TO MAKE

• Soak rice and urad dal with methi in water for 4 hours.Soak poha for half an hour.Make sure to rinse rice and urad dal mixture and poha for atleast 2 times before soaking.This will ensure a white batter.After the said time place them in a blender along with fenugreek seeds.

• By adding water grind it to a smooth paste.Add salt and mix well.

• The batter is ready.Allow it to ferment for 8 hours.If you live in a clod place,it might a little longer.

• Once the batter is fermented it is ready for use.In a tawa add oil and pour batter slightly thick.You may not need it to spread out as your regular dosa.Close it with a lid,if you want,i do it o ensure uniform cooking.

• Turn it to the other side and cook till brown.

 

• Your set dosa is ready.Make 2 or 3 dosas and serve in stacks.Serve it with vegetable sagu and coconut chutney.

Notes

• You might add baking soda for more sponginess.
• Addition of a half teaspoon of sugar makes the dosa golden brown.
• You can also serve this with sambhar or any chutney of your choice.
• Allow the batter to ferment nicely so that when you poer them instantly bubbles are formed on top.

Read How to Cook

VANGI BATH/BRINJAL RICE/LUNCH BOX IDEA/RICE VARIETY

Vangi Bath or Brinjal Rice is a traditional rice variety of Karnataka.There are many among us who don’t like brinjals but iam sure they will also love this rice once they try this vangi bath.Normally I make this for lunch box,but it can be equally enjoyed at home too.It has the aromatic spices that go into it and the juicy brinjal adds to the flavour.All karnataka households have a special place for vangi bath in their houses and I learnt this from my MIL who used to make this when I got married.Now for the recipe of Vangi Bath..

INGREDIENTS

TO ROAST AND GRIND

Channa Dal	2 tsp
Urad Dal	1 tsp
Coriander Seeds	2 tsp
Red Chilli	3
Clove	3

OTHER INGREDIENTS

Long Green Brinjal	2
Onion	1
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Oil	2 tsp
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	to taste
Curry Leaves	a sprig
Cashewnuts	a few
Cooked Rice	1 cup

HOW TO MAKE

• In a pan dry roast all the ingredients given in the to roast and grind table.Transfer it to a blender.

• Powder the roasted ingredients.In a pan add oil,mustard and urad dal and cashewnuts.

• Once they have crackled and dal and cahews turn brown,add chopped onion and curry leaves.After onion turns pink add chopped brinjals.

• Add red chilli powder and turmeric powder and fry a bit.

• Add now salt and roast and ground powder.Wait till the spices are cooked well and oil leaves the sides.

• Cook rice and cool it.Add the brinjal spice mixture.

• Mix well.

• Vangi Bath or Brinjal Rice is ready.

Notes

• You can temper with ghee for additional taste.
• You can use round purple brinjal,long purple brinjal or round green brinjal.
• If you want more spicy add more chillies in the powder.

Read How to Cook

OPEN BUTTER MASALA DOSA

Open Butter Masala Dosa is one of the items I always order whenever we go out to eat,specially it tastes great at Adigas,the famous chain of resturants here in Bangalore.I have so much wanted to make this at home,specially on a weekend dinner and I could make this last week.All enjoyed it to the core and needless to say it was a super duper hit in Nithya’s Kitchen.I was so pleased with the outcome that I am planning to make this often.The fact that the masala is on the top rather than inside as a stuffing,is the attraction here.Also it has toppings of grated coconut and ,coriander leaves,idli molaga podi and dollops of butter.Yummy!!


INGREDIENTS
FOR THE MASALA

Boiled Potatoes	2
Onion	1
Green Peas	a handful
Oil	2 tsp
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Turmeric Powder	1/4 tsp
Sambhar Powder	1 tsp
Salt	to taste

FOR OTHER TOPPINGS

Idli Molaga Podi	as needed
Coraiander Leaves	a few
Grated Coconut	as needed
Butter	a dollop per dosa

OTHER INGREDIENTS

Idli Batter	1 cup
Oil	for roasting

HOW TO MAKE

• In a pan add oil followed by mustard and channa dal.Once they crackle add onion.

• After onion turns pink add turmeric powder,salt and sambhatr powder.Add green peas and fry for some time.

• Boil potatoes,mash them and add to the above mixture.

• Mix well masala is ready.

• Make dosa a little thicker.Add masala spread over it.

• Add grated coconut and chopped coriander leaves.

• Sprinkle idli molaga podi all over the dosa.Also add dollop of butter on the centre.

• Open Butter Masala Dosa is ready.

Notes

• You can roast the dosa with ghee in place of oil.
• Don’t flip the dosa,it shouls be cooked on one side .

Read How to Cook