Cucumber idli.

Cucumber idli is a traditional Konkani delicacy which is served with fresh home made butter. Chutney is generally avoided as it would mask the fragrance of the cucumber.

Ingredients:

250 gms Idli rava ( rice rava)

1/2 cup coconut grated

2 small cucumbers grated

5 green chillies or more as per taste

2 inch piece of ginger

Pieces of turmeric leaves

Salt.

Method:

Soak the idli rava for half an hour. Grind the ginger, green chillies, coconut and grated cucumber coarsely. Add the rice rava and grind in pulse mode till the rava and coconut mixture is blended. Do not blend till smooth. The batter has to be slightly coarse. Tip into a vessel add salt and mix well. Grease the idli mould or cups with coconut oil. Place a small piece of turmeric leaf to fit into the mould. Pour the batter into the cup to fill it halfway through. Similarly finish off with the remaining batter. Keep a boiler or idli cooker ready and steam the idlis for fifteen to twenty minutes. A knife inserted into the idli should come out clean. Remove, allow to cool for around five minutes and de mould. Serve with butter.

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Tavsha muddo/ Cucumber dumpling

A traditional Konkani delicacy is the Tavsha muddo. Tavshe is cucumber in my mother tongue Konkani. An easy to prepare dish which is traditionally steamed in banana leaves. One can also steam it in an idli stand if banana leaves are unavailable.

Ingredients:

One large Cucumber

Half of a coconut grated

8 green chillies

2 inch piece of ginger

300 gms Semolina/ rava

Salt

A pinch of sugar

Method:

Blitz the green chillies and ginger till they are well crushed and then add the grated coconut. Grind to a coarse paste adding a little water. Tip it into a bowl. Add grated cucumber, rava and salt. Mix well and allow to rest for five minutes. The rava would have absorbed all the water. Add more water if required to make a batter of a consistency that can be patted on the banana leaf.

Make six inch sized pieces of the leaf. The batter is to be patted on one side and covered with the other side of the leaf like a packet… Keep the steamer boiling before beginning to pat the batter on the leaves. Once the water has started boiling reduce heat and pat the batter on the banana leaves. Place them in the steamer and steam them for fifteen minutes. Switch off and gently remove these packets. Allow to cool for a couple of minutes and peel off the leaf. Serve warm with fresh home made butter.

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Yellow corn flour/ Makai ka Atta Dosa.

This is an instant, easy to prepare Dosa which needs no fermentation. It comes in handy when having unexpected guests or as an instant breakfast eat.

Ingredients:

  • 1 cup Makai ka Atta / Yellow Corn Flour
  • 1/4 cup Rice Flour
  • 1 tsp Jeera/Cumin Seeds
  • 1 medium sized onion chopped fine
  • 2 Green Chillies chopped fine
  • 3 tbsps Coriander leaves chopped fine
  • 1/4 tsp Hing/ asafoetida
  • 2 sprigs curry leaves chopped fine
  • Salt
  • Water as needed
  • Oil / ghee for roasting the dosa.

Method:

  • Mix all the above mentioned ingredients to form a very thin batter of flowing consistency. Keep aside for ten minutes.
  • Heat a tava/ skillet, tilt it at an angle and pour or splash a ladleful of batter on it.
  • Drizzle oil around the edges.
  • Roast to a golden brown on a medium flame. This dosa does not need to be flipped as it gets roasted very fast since the batter is thin.
  • Serve with chutney or fresh home made butter.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Sponge Dosa

Sponge Dosa is a popular breakfast item from Karnataka. The very term sponge denotes how fluffy, soft and porous the Dosa is. It is usually served with a spicy coconut chutney and some unseasoned potato bhaji. Seasoning the bhaji is purely individual choice. Here I have left it unseasoned to maintain the authenticity of the dish. Sharing the link to the coconut chutney below.

Coconut Chutney Recipe – 3


Ingredients:

250 gms raw rice ( I used Kolam rice)

75 Gms urad dal ( one fistful)

2 large fistfuls thin variety Poha( flattened rice)

1 tsp Methi/ Fenugreek seeds

Oil to roast the dosa

Salt

Method:

Wash and soak the rice, urad dal, poha and methi separately for four hours. Tip the urad dal, poha and methi into the grinder or mixer and blend it to a smooth paste. Add the rice and grind it till the batter is smooth and of flowing consistency. Add salt , mix, cover and keep aside to ferment for about eight to ten hours.

Heat a tava/ skillet. Pour a ladleful of batter and spread it just a little to form a thick pancake. Drizzle with a tsp of oil. Cover and cook over a slow flame. It is done within a couple of minutes. Remove and serve hot.

Note: this dosa is not roasted on both sides. Covering the dosa ensures that it gets cooked evenly.

Ingredients for the potato bhaji.

2 potatoes pressure cooked, peeled and mashed

1 large onions sliced

1 tsp oil

A pinch of mustard

Salt

Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Barnyard millet and urad dal Idli

A healthy option for diabetics, this Barnyard millet and urad dal Idli has been served with a roasted gram and coriander chutney. One can also make it on the day one fasts as the rice is replaced by millets. Recipe link to the Chutney is given below.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

Ingredients:

1 cup urad dal/ split black gram

1.5 cups of Barnyard millet/ varai

Salt

Method:

Wash the urad dal and the Barnyard millet and soak them separately for five hours. Grind the urad dal in the wet grinder for about half an hour, adding a little water at intervals till the urad dal is nice and fluffy. Drain and squeeze the Barnyard millet and drop it into the urad dal . Grind for just half a minute, for it to blend well with the urad dal. Remove in a container, add salt and ferment overnight. The next day whisk well. Grease the idli mould with oil and pour the batter into it. Carefully place the stand in the idli steamer which has been kept boiling. Steam for ten minutes. A knife inserted into the idli should come out clean. If not steam for a couple of minutes more. Allow to cool a little before de moulding. Serve with Chutney of your choice.

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Chapati chivda

Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.

Ingredients:

6 leftover Chapatis

2 onions chopped fine

A handful of finely chopped boiled carrot and some peas

3 tbsps finely chopped coriander leaves

1/4 tsp Turmeric powder

1/2 tsp chilly powder

Salt

1/2 tsp sugar

For the tempering:

2 tsps Ghee/ clarified butter

2 tbsps oil

1 tsp Cumin seeds

A sprig of curry leaves

Method:

Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Neer dosa – 3

Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.

Ingredients:

250 gms/ one cup raw rice

1/4 coconut grated

2 medium sized onions finely chopped

3 tbsps finely chopped Dil leaves

2 tbsps finely chopped coriander leaves

2 green chillies

Salt

Oil to roast the dosa.

Method :


Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.

Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.

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Nuchina unde/ lentil dumplings

These are a delicacy from my home state of Karnataka. Nuchu in Kannada means broken. It could be either rice or lentils. Unde are balls. Nuchina unde is an extremely healthy dish as it is full of protein, no oil and is steam cooked . Fragrant with the greens and spices that are used and served with a preparation called Hasi majjige if served for breakfast or as an evening snack. It is invariably accompanied by a Majjige Huli when served for lunch. My heartfelt thanks to my friend dear Chaya Narahari Rao for her traditional recipe.

Ingredients:

1/2 cup Toor dal/ split pigeon peas

1/2 cup Chana dal/ Bengal gram dal/ split chickpeas

1/2 cup Moong dal/ split Green gram

1 large onion finely chopped

5 tbsps grated coconut

9 green chillies

A small bunch of coriander leaves finely chopped

2 inch piece of ginger

3 sprigs mint leaves finely chopped

2 sprigs curry leaves finely chopped

15 pepper corns

1 tsp Cumin seeds

Salt

Method:

Wash and soak all the Dals for four hours. Drain thoroughly. Powder the pepper corns and cumin seeds. Drop in the green chillies, ginger and coconut and grind it to a coarse paste. Now add all the Dals a little at a time and grind to a semolina like consistency. Tip the mixture into a bowl. Add the finely chopped coriander leaves,onion, mint and curry leaves. Add salt and mix thoroughly. Oil your hands and make oblong shaped balls of the dough. Steam them for fifteen to twenty minutes in a steamer or in the idli vessel. A knife inserted at the end of twenty minutes should come clean. Serve hot with Hasi Majjige or Majjige Huli. Recipe links to both are shared below.

https://vinayasculinarydelights.com/hassi-majjige-curd-and-roasted-gram-dip/

https://vinayasculinarydelights.com/ashgourd-curry-majjige-huli-recipe/

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Ammini kozhukattai/ seasoned rice dumplings

These are a blessing when you have guests or when you plan to have a lazy Sunday. You can steam and keep them aside the previous day and just season them the next day. Breakfast ready in five minutes. My heartfelt thanks to my friend Uma Ganesh Babu for sharing her recipe with me. The best part is that you can make a big batch of this dumpling and season it in a variety of ways. You can even dunk them in coconut milk sweetened with jaggery and cardamom.

Ingredients:

1 cup/ 250 gms rice flour

2 cups water

1 tbsp oil

Salt

For the tempering:

1 tbsp sesame seed oil or oil of choice

1 tsp mustard seeds

1 tsp urad dal/ split black gram

2 green chillies finely chopped

2 sprigs curry leaves

Method:

Gently tip the rice flour in two cups of water which has been brought to a boil, along with the oil and salt. Keep stirring to avoid formation of lumps. The mixture comes together within a couple of minutes and forms a solid mass. Switch off, cover with a wet cloth and allow to cool. Once cooled make tiny balls of the mixture and steam them either in an Idli stand or in a steamer for ten minutes. Allow to cool.

Heat oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Allow it to turn to a golden yellow. Drop in the green chillies and curry leaves. Toss. Tip in the dumplings and mix thoroughly. Serve.

Note: you can toss these dumplings into a mixture of Molgapudi and oil with or without a seasoning or enjoy them tossed in a pickle as well. Recipe link to the Molgapudi given below.

https://vinayasculinarydelights.com/molgapudi-dry-chutney-powder-recipe/

Makes 40 tiny dumplings.

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Instant dosa made from home made Dosa mix powder

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

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