Idli batter steamed in Jackfruit leaves is called Khotto and the same when steamed in Screw Pine leaves is called Moodo. A delicacy savoured by the Konkani community of Mangalore, India, it is served with a Chutney or with any spicy coconut curry. The screw pine leaves are woven into a cylinder like holder with the help of coconut fiber and Idli batter is steamed in it. The leaves impart a distinct aroma to the dish. The Moodo after it is steamed is allowed to cool for a few minutes. It is then unmoulded by gently removing the topmost coconut fiber which holds the cylinder in place. The leaf can then be just rolled down. The steamed Moodo looks like a log and is sliced into desired size before serving. The recipe link to the Idli batter and also the Chutney is given below.
I had posted a Ragi Bhakri some time ago. Bhakri is usually patted on to the Skillet and is a little thick. Today it’s a Dosa, which is thin and lacy like the Neer Dosa. It is best enjoyed with either home made butter or with a pickle.
250 gms Ragi flour
3 tbsps rice flour
5 tbsps grated coconut
Water to thin down the batter
Oil for roasting the Dosa.
Grind the coconut to a smooth paste with a little water. Tip it into a bowl. Add the Ragi and Rice flour along with salt. Make a batter of watery consistency taking care to see that there are no lumps. Mix thoroughly and let the batter sit aside for ten minutes. Heat a Tava/Skillet. Drizzle a tsp of oil and brush it all over the Skillet. Mix the batter well and pour a ladleful on it, moving the Skillet around, so that the batter runs all over it. Drizzle with a tsp of oil. Allow the Dosa to cook. As it starts to leave at the sides, gently prise it all around, fold and place it over a plate. Serve with a dollop of butter or pickle.
Poha Usli with onions is a cousin of Kande Poha, the difference being it is made sans Turmeric . The addition of coriander leaves and a dash of lime makes it fragrant and the garnish of coconut is simply delish.
250 gms thick poha/flattened rice
3 large onions finely chopped
5 sprigs curry leaves
6 green chillies
3 tbsps ghee
3 tbsps oil
1 tsp mustard
1/4 of a large coconut for garnish
A small bunch of Coriander leaves finely chopped
Juice of one Lime
Method : Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the finely chopped coriander leaves, salt and lemon juice.Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies and the curry leaves. Toss. Add the onions and roast till translucent. Tip in the poha and mix well. Heat the Poha on a gentle flame. Garnish with grated coconut. Serve immediately.
Wishing everyone a very Happy New Year with this breakfast Platter of Sweet and Savoury Mangalore Buns, Aloo Poha and Gajar ka Halva. Filter coffee and an apple complete the meal. Recipe Links to all the dishes are shared below.
Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.
Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.
Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.