HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.

 

HESARUBELE PAYASA/ MOONGDAL KHEER

INGREDIENTS
1 cup moong dal(split green gram)
1 tbsp ghee( clarified butter)
1 1/2 cups milk
1 cup water
sugar 8-10 tbsp or as per your requirement
cashew nuts and raisins
cardamom powder for flavour

PREPARATION

• Wash the green gram dal and completely drain out the water.
• Heat ghee in a thick bottomed pan and roast the dal till it turns to a golden brown colour
• Add milk and water and cook the dal till it becomes soft.
• Add sugar and mix well and bring to a boil.
• Add milk if required.
• Fry the cashewnuts and then the raisins in a tsp of ghee and add to the kheer.
• Add cardamom powder and serve.

HESARUBELE KOOT

INGREDIENTS
1 cup chopped snake gourd.(remove the seeds and the rind)
1/4 cup moong dal (split green gram)
2 green chillies
1/2 tsp jeera (cumin seeds)
2-3 tbsp grated fresh coconut
1/4 tsp powdered hing( asafoetida)
1/4 tsp haldi (turmeric powder)
salt to taste
FOR TEMPERING
1-2 tsp oil
1/2 tsp mustard
few curry leaves
a pinch of hing

PREPARATION

• Heat oil and add the mustard,curry leaves and hing.
• Add the washed moong dal, snake gourd and turmeric powder.
• Cook till the dal becomes soft. (You can also pressure cook )
• Add salt and boil for a few secs.
• Grind the coconut ,jeera ,green chillies and hing and mix it with the dal.
• Do not boil after adding the coconut mixture. Heat on a low flame.

Serve  with steamed rice or

with  rotis.

  

METH KOOT

Meth Koot is a powder of a mixture of roasted lentils.  This can be stored in an air tight container for almost a month.
 HUNGRY? 
 Add one or two spoons of this mixture to hot steamed rice along with ghee and relish!

INGREDIENTS

1/4 cup each of

•  udad dal(split black gram)
• chana dal( split bengal gram )
• moong dal (split green gram)
• toovar dal (pigeon peas)
• wheat (If whole wheat is not available you can use wheat flour)    

1 1/2 tsp each of

• pepper
• jeera (cumin seeds)
• methi /fenugreek seeds.
• (if you do not like the bitter taste of methi you can reduce the quantity as per your taste.)
• salt to taste
  
  
  

PREPARATION

Roast each ingredient separately and allow to cool.   Powder it along with salt 

and store in a container.

                     

SEEME BADANE TOVE

Seeme Badanekayi is also known as Chow Chow.  It is known as CHOYOTE SQUASH in English.
I use it frequently for making pallya , tove and majjige huli.
Here I am sharing the recipe for making tovve.
Tovve is a lentil curry  with or without vegetables.
It has no spices and requires a simple tempering.
It is a good side dish for rotis.

INGREDIENTS
1 medium sized chow chow/choyote squash
Peel the skin, remove the seed and then chop into small cubes.
1/4 cup moong dal/green gram dal
2-3 green chilies
1 small tomato
1/2 tsp mustard
1/4 tsp jeera/cumin
1/4 tsp haldi/ turmeric powder
a pinch of hing/asafoetida
a sprig of curry leaves
salt to taste.

METHOD
Heat 2tsp of oil. 

Add mustard, jeera hing, curry leaves and chopped green chilies. 

Add the washed daal and stir for a min. 

Add the chopped vegetable, tomato, haldi and salt. 

Add a cup of water and pressure cook till the lentils/dal become soft. 

The dal should not get overcooked and form a paste!

Garnish with chopped coriander leaves.

Can be served with rice or  rotis.

Other vegetables like ridge gourd, snake gourd  or cucumber can be used in this recipe.
If you are not using a pressure cooker, boil the dal and vegetables separately and then temper them and boil.

KOSAMBRI / SALADS

Kosambri is a part of the menu in a traditional Karnataka meal. These  salads are very nutritious and very easy to make.
ENJOY THESE  VARIOUS TYPES OF KOSAMBRI!!!

                                      CHANA DAL KOSAMBRI / LENTIL SALAD


Soak the chana dal  (split bengal gram)for 3-4 hrs.   Wash well and remove the water completely.
In a tsp of oil temper with mustard, hing(asafoetida), finely chopped green chili(about 1/2 or 1 green chili is enough),  curry leaves. Add salt and mix well. Then add a few spoons of freshly grated coconut and finely chopped coriander leaves. 

This article about chana dal interested me and hence I am sharing it here.

http://www.mendosa.com/chanadal.html

                                      MOONG DAL KOSAMBRI/GREEN GRAM SALAD

Soak moong dal (split green gram) and follow the same procedure as above.

VARIATION :    To this salad you can add grated cucumber or grated carrot also.

CHANA DAL AND MOONG DAL KOSAMBRI

                                   CARROT KOSAMBRI/ CARROT SALAD

Grate carrot and follow the same procedure as above. Add a pinch of sugar for extra taste.

LIME JUICE IS OPTIONAL. YOU CAN ADD IT AS PER YOUR TASTE TO ALL THE SALADS.