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.
For the Medu Vada:
- 250 gms Urad dal/Black gram dal
- 6 green chillies
- A big Chickpea sized piece of Hing /asafoetida
- 2 inch piece of ginger
- 8 sprigs of curry leaves
- A small fistful of coconut slivers
- 1/2 tsp pepper ground extremely coarse
- Oil for frying.
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.
Podi Idli are Idlis slathered with Molgapudi all over. Either Coconut oil or Gingelly oil is used to moisten the Molgapudi. Recipe Links to both the Idli and Molgapudi are given below.
Take three tbsps of Molgapudi in a bowl and drizzle in two tbsps of oil of choice. Mix thoroughly and apply generously all over the Idli. Serve.
Dhoddak is a close cousin if the Uthappa sans onions and spice. Idli batter is used to make it. A small pan called Kadhai is used to make the Dhoddak as each of it has to be seasoned individually with mustard seeds.
- 250 gms urad dal/Split Black Gram
- 600 gms rice
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. Alternatively you can use Idli batter too.
Heat a Kadhai. Drizzle a tsp of oil. Drop in a few mustard seeds and after they crackle pour a ladleful of the batter. Drizzle with oil on the sides. Cover and roast the Dhoddak to a golden brown. Flip. Roast on the other side too. Serve with coconut chutney.
This is one item relished in most Indian households. Sugar is added to well set curd as per requirement and the sweetened curd is enjoyed by dropping in tiny scoops of poha or flattened rice and eaten immediately as it tends to get soggy if added before hand.
I had posted an instant variety of Idli earlier, with vegetables added. Here is the simpler and plain version which tastes equally good teamed with a spicy chutney.
- 6 slices of bread
- Idli Rava/ rice rava the same quantity as of the bread after it is powdered
- A pinch of soda bicarb
- 200ml curd
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Tip in the Curd and soda bicarb. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.