Aloogadde Palya (Potato filling)

Aloogadde Palya (Potato filling)

 

Masala Dosa is made by stuffing dosa with Aloogadde Palya (Potato filling) and is served with chutney and saambar. Whenever I visit a restaurant for breakfast this is one of the dish I usually order.

 

Ingredients:

 

Potatoes (boiled, peeled and mashed)              --  1/2 Kg.

Onions  (Chopped)                                           --   2.

Green Chillies                                                  --   2-3.

Mustard seeds                                                  --   1/2 tsp.

Cumin seeds                                                    --   1/2 tsp.

Asafoetida                                                       -- 1 pinch.
Turmeric                                                         --  1/4 tsp.
Ginger(finely chopped)                                  --  2".
Coriander Leaves                                           --  4-5 strands.
Oil                                                                  --  1 tbsp.
Curry Leaves                                                 --   1-2 stands.
Mustard Seeds                                               --   1 tsp.
Bengal Gram                                                 --   1 tsp.
Urad Dal                                                        --  1 tsp
Lime juice                                                     --   1 tsp.    

Method:

1. Heat oil in a pan temper with mustard seeds, urad dal, Bengal gram, curry leaves, ginger and green chillies.
2. Add onions and fry until golden brown.
3. Add mashed potatoes, salt and mix well.
4. Finally add lime juice and coriander leaves mix well and keep aside.

Yummy Aloogadde palya ready to eat.
      



Saambar

Saambar

 

This is a very simple Saambar Recipe easy to prepare and taste great.  

Ingredients:

Toor Dal                                       --         1 cup.   

Tomato (Chopped)                       --         3

Coriender Powder                        --         1 tbsp.

Onion                                           --         1.

Chilli Powder                               --         1 tsp.

Jaggery                                         --         2 tsp.

Tamarind Juice                             --        1 tbsp.

Salt                                               --         As per your taste.

Dry Chillies                                  --         2-3.

Turmeric                                       --         1/4 tsp.

Oil                                                --         1 tbsp.

Curry Leaves                                --        1stick.

Asafoetida                                    --        1 pinch.

Coriender leaves                          --        1/2 cup.

Mustard                                        --        1 tsp.         

 

Method:

 

1.   Take toor dal in a pressure cooker, add 3 glass of water, little oil and turmeric. Pressure cook.

2.    Heat oil in another vessel, add mustard, a pinch of asafoetida, curry leaves and dry chillies. Fry

       for 2 min.

3.    Now add tamarind juice, jiggery, turmeric, salt, coriander powder and chilli powder. Boil it

       nicely.

4.    Add chopped onion, tomatoes and cooked toor dal. Cook for 10 -15 min on a low flame.

5.    If the Saambar is thick you can add little water to get the required consistency and then boil for

      sometime. 

 

Garnish with coriander leaves.

 

 

 

 

 



Breakfast Recipes



Rava Uppittu
    


Davangere Benne Dosa



Coconut Chutney





 






                             

 

 

Coconut Chutney

Coconut Chutney

 

 

Coconut Chutney is a great combination with Dosa and Idli's,  we normally make coconut chutney.

 

Ingredients:

 

Grated coconut                         --  2 cups.

Green chillies                           --  3-4.

Coriender leaves (chopped)     --   1 cup.

Tamarind                                  --   1/2 tsp.

Salt                                           --  as required.

Roasted chickpeas split            --  1 tbsp.

Ginger (chopped)                      --  1".

 

Method:

 

1.  Put roasted chickpeas, green chillies, tamarind, salt and ginger in a mixer, add little water grind it

     for few seconds.

2.  To this add grated coconut and coriander leaves, and grind for few more seconds.

3.  If the chutney is thick you can add little water.

 

For Seasoning:  Heat 1 tsp of oil to this add mustard, dry chillies, urad dal and curry leaves. Once it cools down mix it with chutney.

Davangere Benne Dosa

Davangere Benne Dosa

 

The Davangere Benne Dosa or butttter dosa is a dish originated in Karnataka (Butter is used instead of oil when frying).  Dosa is a common breakfast dish.  Different varieties of Dosas are made in all south indian states.  Varities of dosa's namely Masala Dosa, Rava Dosa, Onion Dosa, Neer Dosa, Uththpam, set Dosa, Appam are widely available in the restaurants of Karnataka.

 

   Ingredients:

1.  Dosa Rice                    --    3 cups.
2.  Urad Dal                     --    1 cup.
3.  Methi Seeds                --    1 tsp.
4.  Salt                              --    As required.
5.  Oil                                --    2-3 tsps.
6.  Butter                          --    100 grms.
7.  Baking Soda                --    1 pinch.


Method:

1.  Take dosa rice and methi in one vessel and urad dal in another vessel. soak it in water in the
     morning.
2.  After 5-6 hours grind soaked rice  and urad dal, add water to get the required consistency. Add salt and baking soda mix  it thoroughly to make it into smooth batter.  Keep it aside for fermentation overnight.
3.  After fermentation dosa batter rises and doubles.
4. Heat Dasa Tawa nicely and tamper with little bit of oil. Some people also use half onion, dipped in oil and then smear the pan with it.  Pour big spoon full of batter on tawa spread it quickly in a circular manner.
5. Pour some oil on the top and edges (you can also use butter instead of oil). Flip the dosa and cook on the other side.
6. At the end just before taking out of tawa top it with small cubes of butter.

Serve it hot with chutney, sambar and potato sabji. !

Rava Uppittu

Rava Uppittu

ರವೆ ಉಪ್ಪಿಟ್ಟು 

Ingredients:

Bansi Rava                                 --     1-1/2 Cup

Green chillies (chopped)            --      3

Ginger (chopped)                       --     1" 

Salt                                             --     As per your taste

Oil                                              --     2 table spoon

Ghee                                           --     1 tea spoon

Tomato (chopped)                      --     1

Potato (chopped)                        --     1

Peas                                            --      1/4 cup.

Grated coconut                           --     1 cup.

Lime Juice                                  --      1 spoon.  

Coriender Leaves                       --      4-5 sticks.

Onion (chopped)                        --      1.

 

For Seasoning: 

Mustard 1 tea spoon, Chana dal 1 tea spoon, Urad dal 1 tea spoon, Red chillis  - 2, Curry leaves.

Method:

1.  Take 1 tsp of ghee in a kadai and fry rava nicely.
2.  Heat oil in kadai, add seasoning ingredients one by one and then add chopped onions, ginger,
    green chillies, fry for a minute and then add tomato, potato and peas. Cook till the vegetables are
    done. Add salt as per your taste.
3.  Now add 3 cups of warm water and boil it.
4. Add fried rava slowly, keep stirring while adding rava. Saute for few minutes and then close the
    lid and cook for few more minute on a low flame.
5.  Once the rava is cooked properly add grated coconut, coriander leaves and lemon juice. 

Serve while it is hot !!!

Tips: 

1.  If avarekaalu is available you can add half a cup of avarekaalu instead of potato and peas.
2.  Roast rava with very little ghee and store it in a dry container once it cools down. Use is as and 
     when required. By doing this you can avoid worms in it and also you can store it for months.

   

 

ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು :

 

ಬನ್ಸಿ ರವೆ                                           --   1-1/2 ಬಟ್ಟಲು

ಹಸಿ ಮೆಣಸಿನಕಾಯಿ (ಹೆಚ್ಚಿದ್ದು)              --    3 

ಶುಂಟಿ (ಹೆಚ್ಚಿದ್ದು)                                 --    1 

ಉಪ್ಪು                                               --    ರುಚಿಗೆ ತಕ್ಕಷ್ಟು

ಎಣ್ಣೆ                                                  --    2 ಟೇಬಲ್ ಸ್ಪೂನ್
ತುಪ್ಪ                                                --    1 ಟೀ ಸ್ಪೂನ್ 

ಟೊಮ್ಯಾಟೋ (ಹೆಚ್ಚಿದ್ದು)                      --    1 

ಆಲೂಗಡ್ಡೆ ಹೆಚ್ಚಿದ್ದು                               --    1

ಬಟಾಣಿ                                              --    1/4 ಬಟ್ಟಲು,

ತೆಂಗಿನ ತುರಿ                                      --    1 ಬಟ್ಟಲು,

ನಿಂಬೆರಸ                                           --   1 ಸ್ಪೋನ್,

ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು                              --    4-5 ಕಡ್ಡಿ. 

ಈರುಳ್ಳಿ (ಹೆಚ್ಚಿದ್ದು)                               --    1. 

 

ಒಗ್ಗರಣೆಗೆ:

ಸಾಸಿವೆ 1 ಟೀ ಸ್ಪೂನ್, ಕಡಲೇ ಬೇಳೆ  1 ಟೀ ಸ್ಪೂನ್, ಉದ್ದಿನ ಬೇಳೆ 1 ಟೀ ಸ್ಪೂನ್, ಒಣಮೆಣಸಿನಕಾಯಿ - 2,  ಕರಿಬೇವು ಸ್ವಲ್ಪ. 

 

ಮಾಡುವ ವಿಧಾನ :

 

1.  ಬಾಣಲೆಯಲ್ಲಿ  ತುಪ್ಪ ಬಿಸಿಮಾಡಿ ರವೆ ಹಾಕಿ ಹುರಿಯುವುದು. 

2.  ಬಾಣಲೆಯಲ್ಲಿ ಎಣ್ಣೆ ಬಿಸಿಮಾಡಿ ಒಗ್ಗರಣೆ ಸಾಮಗ್ರಿಗಳನ್ನು ಹಾಕಿ ನಂತರ ಹೆಚ್ಚಿದ ಈರುಳ್ಳಿ,  ಶುಂಟಿ, 

      ಹೆಚ್ಚಿದ ಹಸಿಮೆಣಸಿನಕಾಯಿ, ಟೊಮ್ಯಾಟೋ, ಆಲೂಗಡ್ಡೆ ಮತ್ತು ಬಟಾಣಿ ಸೇರಿಸಿ ಚೆನ್ನಾಗಿ ಬೇಯಿಸಿ. ರುಚಿಗೆ

      ತಕ್ಕಷ್ಟು ಉಪ್ಪು ಹಾಕಿ.  

3.  3 ಬಟ್ಟಲು ಬಿಸಿ ನೀರು ಸೇರಿಸಿ ಚನ್ನಾಗಿ ಕುದಿಸಿರಿ.

4.  ಕುಡಿಯುವ ನೀರಿಗೆ ಹುರಿದ ರವೆಯನ್ನು ನಿಧಾನವಾಗಿ ಹಾಕುತ್ತಾ ಕೈಯ್ಯಾಡಿಸುತ್ತಾ ಇರಬೇಕು.  ನಂತರ ಕಡಿಮೆ

      ಉರಿಯಲ್ಲಿ ತಟ್ಟೆ ಮುಚ್ಚಿ ಬೇಯಿಸಬೇಕು. 

5.  ರವೆ ಬೆಂದ ನಂತರ ಸ್ವಲ್ಪ ತೆಂಗಿನತುರಿ, ನಿಂಬೆರಸ ಮತ್ತು ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು ಸೇರಿಸಿ.

 

ಬಿಸಿಯಿರುವಾಗಲೇ ಸ್ವಲ್ಪ ಕಾದ ತುಪ್ಪದೊಂದಿಗೆ ಬಡಿಸಿ. 

 

ಕಿವಿ ಮಾತು: 

 

ಅವರೇಕಾಳು ಸಿಗುವ ಸಮಯದಲ್ಲಿ ಅರ್ಧಬಟ್ಟಲು ಸೇರಿಸಬಹುದು.  ಆಗ ಬಟಾಣಿ ಅಥವಾ ಆಲೂಗಡ್ಡೆ ಸೇರಿಸಬಾರದು.         

ರವೆಯನ್ನು ಜಿಡ್ಡು ಇಲ್ಲದೆ ಚೆನ್ನಾಗಿ ಹುರಿದು ತಣ್ಣಗಾದ ನಂತರ ಒಂದು ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು. ಹೀಗೆ ಮಾಡುವುದರಿಂದ ಹುಳ ಬೇಗ ಬರುವುದಿಲ್ಲ ಹಾಗೂ ತಿಂಗಳುಗಟ್ಟಲೆ ಇಡಬಹುದು.