Poori Recipe

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

  • 500 gms wheat flour
  • 250 ml water
  • 5 tsps oil
  • Salt
  • Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Semolina Dhoddak /Pancake Recipe

The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.

Ingredients :

  • 100 gms urad dal /split black gram dal
  • 250 gms semolina
  • Salt
  • Oil to roast the dhoddak

Method :

Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bread Usli Recipe

I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.

Ingredients :

  • 12 slices of bread
  • 3 medium sized onions
  • 2 medium sized potatoes
  • A small bowl of sprouted Moong/ green gram
  • 7 green chillies
  • A pinch of Haldi/turmeric powder
  • 1/4 tsp Hing/asafoetida
  • 3 sprigs curry leaves
  • Coriander leaves
  • Grated coconut
  • 100ml water
  • Salt
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1tsp mustard
  • 1 tsp urad dal /black gram dal

Method :

Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vellappam/ Rice Pancake and Stew Recipe

Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!

Ingredients :

  • 2 glasses raw rice ( I used the normal kolam rice)
  • 1 glass poha/beaten rice
  • Salt
  • 1/4 tsp soda bicarb

Method :

Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.

The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rava Bhakri/Semolina Pancakes Recipe

Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Today I have posted the former version. You will find this amazingly simple and quick to make breakfast simply delicious!!

Ingredients :

  • 250 gms Rava/Semolina
  • 7 green chillies
  • 1/4 coconut grated
  • 6 tsps sugar
  • Salt
  • Chickpea sized piece of Hing/asafoetida
  • 4 sprigs curry leaves
  • Water
  • Mixture of ghee/clarified butter and oil to roast the Bhakri.

Method :

Grind the coconut, green chillies, salt, sugar and hing to a fine paste with a little water. Tip it into a large bowl. Chop the curry leaves fine. Drop them into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.

Note: This measure yields 12 bhakris, three inches in diameter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Bread Upma Recipe

An easy quick and delicious preparation which can be a breakfast eat or can be made as an evening snack, the Bread Upma is also a life saviour when one has unexpected guests. The fragrance of the sautéed onions and fresh coriander leaves will leave your guests asking for more!!!

Ingredients :

  • One loaf of Bread (20slices)
  • 8 green chillies
  • 5 sprigs curry leaves
  • 3 medium sized onions
  • 3 tbsps ghee /clarified butter
  • 5 tbsps oil
  • 1 heaped tsp mustard
  • 1 heaped tsp urad dal/ black gram dal
  • A small bunch of coriander leaves
  • Half of a small coconut grated
  • Salt
  • Hing/ asafoetida as per taste
  • 150 ml water

Method :

Cut the slices into tiny cubes. Dissolve hing and salt in the water. Sprinkle the water on the bread. Chop the coriander leaves fine. Mince the green chillies. Slice the onions. Heat the mixture of ghee and oil. Drop in the mustard. After it splutters add the urad dal. After the urad dal has turned a golden yellow add the curry leaves and green chillies. Toss., drop in the sliced onions and roast on a high flame till translucent. Add the bread, coriander leaves and the grated coconut. Mix thoroughly and heat well. Serve hot.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Akki Rotti / Rice Pancake Recipe

Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.

Ingredients

  • One bowl cooked rice
    250 gms idli rava/ rice powdered to a semolina like consistency
    125 gms rice flour
    10 green chillies
    1 small bowl coconut grated fine
    2 large onions chopped fine
    Coriander leaves.
    Salt

Method :
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potatoes and Peas Grilled Sandwich Recipe

A favourite with the family, this potato and peas sandwich doubles up not only as a snack but as a meal as well. You can add cheese too if you like it, but it tastes good as it is!!!

Ingredients :

  • 6 large potatoes
  • 3 large onions
  • 100 gms shelled peas
  • 2 inch piece of ginger
  • 10 green chillies
  • 1/2 tsp Garam masala
  • Coriander leaves
  • Salt
  • 1tsp mustard
  • 3 tbsps oil
  • Butter
  • A loaf of Bread

Method :

Pressure cook the potatoes. Deskin and mash them well. Boil the peas in salted water till done. Chop the onions and green chillies fine. Grate the ginger. Heat the oil in a pan. Add the mustard. After it splutters add the ginger, green chillies and the onions. Tip in salt and roast till the onions turn translucent. Add the Garam masala and toss for a couple of minutes. Add the mashed potato and mix well. Drop in the cooked peas and heat thoroughly. Add the chopped coriander leaves. Mix thoroughly and keep aside. Butter the slices of bread on one side each. Place the buttered side towards the toaster. Pile a tbsp of the potato and peas stuffing and spread it evenly over the slice. Cover it with another slice of bread, with the unbuttered side facing the stuffing. Clamp the toaster shut and roast over a medium flame till golden brown and crisp. Serve with chutney or tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Methi/ Fenugreek leaves Poori Recipe

Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.

Ingredients :

  • 1 bunch methi leaves
  • 1/2 kg wheat flour
  • 7 tbsps besan/ Chickpea flour
  • 4 tbsps rice flour
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania/ coriander powder
  • 1 tsp jeera/cumin powder
  • A pinch of haldi/turmeric
  • 5 tsps sugar
  • A few sprigs of Coriander leaves
  • Salt
  • Oil for frying.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Biscuit Rotti Recipe

The name is very deceptive as Biscuit Rotti is a far cry from anything Biscuit. It is a typically Mangalorean preparation and can be relished with or without a chutney. My mother in law made one of the best Biscuit Rotti and I am really happy that it has turned out exactly how she made it!!

Ingredients :

  • 250 gms Maida/All purpose flour
  • 50 gms rice flour
  • A pinch of chilly powder
  • 1 tbsp oil
  • 100 gms urad dal/ black gram dal
  • 6 green chillies
  • A pea sized piece of hing/asafoetida powdered fine
  • 2 sprigs curry leaves
  • 1 tsp mustard
  • 2 tbsps Parachute Coconut oil
  • 2 tbsps grated coconut
  • Salt
  • Oil for frying the Biscuit Rotti

Method :

Wash and soak the urad dal for two hours. Drain and grind to a coarse paste. Chop the green chillies and curry leaves fine. Heat the oil and drop in a tsp of mustard and after it splutters add the chopped chilly bits, hing and curry leaves. Toss. Add the ground urad dal, coconut and salt. Heat on a gentle flame for a few minutes. Keep aside. This forms the filling.

Mix the Maida, rice flour, chilly powder, salt and oil. Bind a dough as for pooris that is neither too hard nor soft. Pinch balls of the dough and make around 21 balls. Roll out the balls into a two inch diameter disc. Place the filling in the centre of the disc and bring all the ends of the dough together. Flatten it and roll it out into a neither too thick nor too thin poori of 3 inch diameter. Make around five such rottis at a time. Heat oil. Gently slide in the rotti and deep fry to a crisp golden brown. Serve with chutney.

Note:

The recipe for the chutney can be found in the Chutney catagory of this website.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.