Urad and Semolina Uthappa Recipe

A healthier version to the traditional Urad Dal/ Black gram dal and Rice Uthappa is the one made of Urad and Semolina / Rava. Needs no fermentation and can be enjoyed with a Chutney or Sambhar or both! Have already posted the Idli and the Appo that one can make with the same batter. You can find it under the catagory of ‘Breakfast Eats’ of this website. Recipe Link to the chutney is posted below.

Ingredients :

  • 250 gms urad dal
  • 500 gms Rava
  • 16 Green chillies
  • 1 carrot
  • 4 onions
  • Coriander leaves
  • 2 inch piece of ginger
  • Kidney bean sized piece of Hing/asafoetida
  • 10 sprigs curry leaves
  • Salt
  • Oil or Ghee/clarified butter to roast the Uthappa

Method :
Wash and soak the Urad dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter of dropping consistency. Tip the Rava into a bowl. Add two glasses of water to it and mix it thoroughly. Drop it into the ground batter. Grind the green chillies, hing and ginger to a coarse paste. Add it to the Urad Rava batter along with the finely chopped curry leaves and salt. Mix thoroughly. Chop the onions and coriander leaves fine. Grate the carrot. Keep all the three aside. Heat a griddle / tava. Pour a ladleful of batter on it and spread it to a six inch diameter thick circle. Top it with the chopped onion, carrot and coriander leaves. Drizzle with Ghee or oil. Cover and cook till the underside is roasted. Flip. Roast till done. Remove and cut into pieces if required or serve as is along with Chutney.

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Seasoned Pathrado / Colocassia leaves Roll Recipe

The monsoon months herald a variety of vegetables that have to be seen to be believed! Tender Colocassia leaves, wild ones, hog plums, bamboo shoots, tree Colocassia, taro leaves to name just a few. The delicacies that are made from these various greens and vegetables are amazing! Posting a seasoned Colocassia roll today. I have already posted two different varieties earlier which you can find under the catagory ‘Coconut based preparations’ of this website.

Ingredients :

  • 18 large and medium sized Colocassia leaves( makes 6 logs)
  • 200 gms rice
  • 200 gms split Pigeon peas/Arhar Dal
  • 30 roasted Byadgi chillies
  • 2 tbsps tamarind paste
  • 1/2 of a large coconut
  • A little bigger than a Kidney bean sized piece of Hing/asafoetida
  • 2 onions
  • Salt
  • 5 tbsps Oil
  • 1 tbsp Mustard
  • 1tbsp Urad dal/ black gram dal
  • 1/2 tsp Methi seeds/Fenugreek

Method :
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Chop the onions fine and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Heat oil in the pressure cooker. Add the mustard, and after it splutters add the Urad dal followed by methi seeds. Once the Urad dal has turned golden brown pour in two glasses of water into the seasoning. Gently lower the Colocassia logs into the cooker. Cover and cook to six whistles. Serve warm with Dal and rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jackfruit and Semolina Sweet Idli Recipe

A delicacy during the season, this Jackfruit and Semolina Idli is enjoyed with generous drizzle of Ghee /clarified butter or a dollop of fresh home made butter. I like mine with Ghee!

Ingredients :

  • 250 gms Semolina/ Rava
  • 12 jackfruit segments
  • Jaggery syrup as required
  • A pinch of salt
  • Half of a small coconut grated
  • 1 tsp Cardamom powder
  • Ghee/clarified butter
  • A few Kishmish

Method :

Grind the grated coconut, jaggery and the Jackfruit segments to a smooth paste. Tip it into a bowl. Add the semolina, salt and Cardamom powder and mix well. Allow to stand for fifteen minutes. The batter should be of dropping consistency. If it is too stiff add a little water to loosen it. Grease the Idli moulds with Ghee. Place a few Kishmish and pour the batter over them. Steam in the steamer for ten to twelve minutes. Remove and allow to cool. Unmould. Serve hot with ghee or butter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Semolina and Split Black Gram Idli Recipe

This is a healthier version of the Idli as it is sans rice. Urad Dal/ split Black Gram Dal is fermented and Semolina is added to it instead of the usual rice rava. A good option for diabetics and also those who are watching their carb intake. I have served it today with Sambhar and Molgapudi, recipe links to which are given below.

Ingredients :

  • 250 gms Urad Dal
  • 500 gms Semolina /Rava
  • Salt

Method :

Wash and soak the Urad dal for four hours. Grind it to a smooth batter adding a little water at a time in the wet grinder for half an hour. The batter should be of dropping consistency. Add salt and allow to ferment overnight or about 10 hours. Tie the Rava in a thin cloth and steam it for about 15 minutes. Remove from steamer and keep aside. Allow to cool thoroughly. The next morning, tip the Rava into a bowl, crumble it with your fingers and add 500 ml of water to it. Mix it thoroughly, ensuring that there are no lumps. Drop this into the fermented Urad batter and mix thoroughly. Set aside for five minutes. Grease the Idli moulds with oil. Pour the batter into it and place it in the steamer which has been kept boiling. Steam for ten minutes. A knife inserted in the Idli should come out clean. Allow to cool a bit before u moulding. Serve with Sambhar, Chutney or Molgapudi.

Note : For those using the blender, the proportion of urad to rava is not 1:2 as when grinding in the wet grinder. It is 1:1.

Mixed Vegetable Sambar Recipe

Molgapudi/Dry Chutney powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cauliflower Ambat Recipe

As I have mentioned earlier, an Ambat is a coconut based preparation which is seasoned with onion. Vegetables or Lentils of choice are used. Posting aan Ambat made with Cauliflower today.

Ingredients :

  • 12 bite sized pieces of cauliflower
  • 2 potatoes cubed
  • 2 onions sliced roughly
  • 1/2 of a small coconut
  • One fistful split Pigeon peas pressure cooked and churned
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste.
  • 1 onion minced
  • 3 tbsps oil
  • Salt

Method :
Boil the cubed potato and sliced onions in salted water till three fourth done. Add the cauliflower and cook till done. Do not overcook cauliflower. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked vegetables along with the pressure cooked split Pigeon peas /Dal. Heat oil in a pan. Add the minced onion and fry to a rich brown. Drop it into the Ambat. Adjust salt and give one boil. Cover and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sliced Ivygourd Stir Fry Recipe

This delicious stir fry goes well with Dal Rice or even with Chapatis. The seasoning of Garlic, the slight spiciness of chilly powder and the mild crunchiness of the Ivygourd is simply amazing!

Ingredients :

  • 500 gms Ivygourd
  • 20 garlic cloves crushed gently
  • 1 heaped tsp chilly powder
  • Salt
  • 3 tbsps Oil

Method :

Wash the Ivygourd and snip off the ends. Slice it thinly and sprinkle with salt. Mix thoroughly. Heat oil in a pan. Add the crushed garlic and roast to a rich golden brown. Drop in the chilly powder. Toss and immediately add the sliced Ivygourd. Mix thoroughly and transfer to the microwave. Set microwave on Power cook for twelve minutes. Remove after six minutes. Mix and microwave again for another six minutes. Alternatively, you can roast it on a gentle flame on the stove till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 11

A traditional Thali of Rice, Dali, Ivygourd Tallasani, Pathrado, Instant pickle, Onion Vodi, Curds, Jackfruit Gharayi and Plums.

Dali Recipe

Sliced Ivygourd Stir Fry Recipe

Onion Fryums/ Vodi Recipe

Jackfruit Gharayi/Pradhaman Recipe

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Instant Raw Mango Pickle

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jackfruit Gharayi/Pradhaman Recipe

A dessert very popular in the South of India, the Jackfruit Gharayi is a fragrant preparation which is a must have on festive days that fall during the season it is available. Specially made by the GSB community on Ashadh Ekadashi which marks the beginning of the festival season, this delicacy is easy to make and simply delicious!

Ingredients :

  • 12 pieces of Jackfruit
  • 1 coconut
  • 2 tbsps Ghee/clarified butter
  • 2 large ladlesful jaggery syrup
  • 10 Cardamom pods powdered.

Method :

Cut the Jackfruit segments into cubes. Heat a pan. Add ghee and the cubed jackfruit pieces and roast them to a rich golden brown. Grate the coconut. Grind it to a fine paste with a glass of water. Pass it through a sieve. Keep the extract obtained aside. Grind the residue again with another glass of water. Sieve and pour it into the roasted pieces. Allow to boil for a couple of minutes and then add the jaggery syrup, Cardamom powder and the first extract of coconut milk. Boil well for a couple of minutes. Keep aside for half an hour to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Raw Mango Pickle

This tangy, spicy and slightly sweet pickle goes well with Rice or Roti. Best made with the Totapuri variety of Mango. The mango should neither be too raw nor ripe. This is one pickle which I keep making often during the Mango season. It is best refrigerated if made in large quantities.

Ingredients :

  • One large Totapuri Mango weighing around 250 gms
  • 1 tsp sugar
  • Salt
  • 1 tsp chilly powder
  • 1 tbsp oil
  • 1/2 tsp Jeera/ Cumin seeds
  • 10 seeds Methi/ Fenugreek
  • 3 sprigs curry leaves

Method :

Wash and chop the mango fine along with the skin. Drop in the chilly, powder, salt and sugar. Mix well. Heat oil in a pan. Add the jeera and methi seeds. After the jeera splutters drop in the curry leaves. Toss and pour the seasoning into the chopped Mango bits. Mix well and store when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Malabar Spinach and Raw Papaya Ambat Recipe

An Ambat is a coconut based gravy preparation which is seasoned with finely chopped onions. It can be made with a variety of vegetables or lentils. Today I have made a traditional one which is a combination of Raw Papaya and Malabar Spinach. It goes well with, Rice, Roti and even with Bread.

Ingredients :

  • 10 tendersticks of Malabar Spinach
  • 15 bite sized pieces of Raw Papaya
  • 3 large onions
  • 1/2 coconut grated
  • 10 roasted red chillies
  • 1 heaped tsp Tamarind paste
  • Salt
  • 5 tbsps oil
  • 50gms or one large fistful split Pigeon peas

Method :

Wash and chop the Malabar Spinach with its tender stems. Cut the Raw Papaya into bite sized pieces. Slice one and half onion. Boil all the three together in three glasses of water to which salt has been added. Wash and pressure cook the split Pigeon peas. Churn it. Chop the remaining onions fine. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop the churned dal and the ground masala into the cooked vegetable mixture. Heat oil in a pan. Drop in the finely chopped onions and roast to a rich brown. Tip in the seasoning into the boiling Ambat. Boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.