mullsauthe kadabu

Mullusauthe sihi kadabu


This usually done on occasions. But is not served as part of the famous Udupi Uta(lunch).


Ingredients

1 ½ cups idli rawa

1 cup grated cucumber

¾ cup jaggary grated

½ scrapped fresh coconut

Pinch of salt and pepper.

methods

All the ingredients are mixed well, the consistency is such that you can lump it together.

Make comfortable lumps and steam it.

Add flavour can be got by wrapping it up in either teakwood leaves, or turmeric leaves or banana leaves.

It can be eaten either by itself or with honey or even with what we call Joney bella ie the first extract of Jaggery.

raagi roti

Ragi roti

 Ragi is very rich in protien and also a natural coolent. There are different ways of making this. My mother who learnt it from my paternal grandmother makes this one with only Raagi.

I prefer the crispier one that my maternal grandmother makes.

Ingredients

1 cup Raagi,

½ cup parboiled rice.

1tsp.pepper / 2 green chillies

 1tsp Jeera powder

Asfeotida a pinch

Curry leaves, coriander leaves finely chopped

1 tbs scraped coconut.

Optional

1 onion

Method:

Soak the raagi and rice for about 3 hrs.  drain off excess water, add salt to taste, pepper/green chillies, jeera powder, asfeotida and grind to a coarse paste.

Add finely chopped curry and coriander leaves, and onions if you are adding them

Heat a skillet, pour a drop of oil and spread the oil, when the oil smokes, pour a scoop of batter, flatten it as thin as you can. Cover and let it cook, then turn it over and till the over side roast.  Take it out serve it hot with  chutney and butter.

My gran is used to serve with a dish called sasive.

cucumber idli

This is called mullusauthe kadabu in Kannada.


1 cucumber grated, (roughly around 1 ½ cups)

1 cup Idli rawa

¼ cup curd

4 green chillies finely chopped(can be modified to taste.)

2 tbs grated fresh coconut

1tbs chopped coriander

Salt to taste

Mix all the ingredients and steam like normal Idli’s.

These Idli’s can be steamed wrapped in teak wood leaves

bariyakki dosa

Bariyakki dosai


Another popular rural dish from the Udupi cuisine. This is an excellent dish for people who have to keep an watch on their cholesterol.

Ingredients.

2 cups parboiled rice

1 cup fresh grated coconut.

Salt to taste

Method:

Soak the rice for 3hrs. then grind it with coconut to make an absolutely fine paste. Finer the better. Add salt to taste.

Now add water to make it really thin. It should be watery. The dosa’s can be made immediately.

Heat an oiled skillet and splash the batter on it. This dosa does not turn perfect round as the batter is splashed.

Neither is it flipped over and roasted like all other dosa’s.

This is eaten with what we call as hoorna. Or mango pickle

Hoorna

1 cup scraped fresh coconut’

½ cup grated jiggery. This is varies with individual taste.

Powdered cardamom.

The above the ingredients are mixed well.

Hoorna is eating with all dosa’s particularly by children.

kuchige roti

Kuchige roti.


This is a traditional dish from the udupi cuisine. This normally made during the rains, and eaten with potato curry known as batata song. The authentic flavour and aroma can be got if the oil used is coconut oil.

1 cup boiled rice

1 cup parboiled rice

½ cup scraped coconut

2 green chillies

Asafoetida a pinch

Salt to taste

Oil to roast

Optional

1 finely chopped onion

Coriander leaves. And curry leaves chopped 1 tbs.

Cayenne seeds

Method:

Soak the two rice for about 12hrs. drain the water, add chillies and salt and grind to paste. With minimum water

Add asafoetida and coconut

If adding anything else add now.

Heat a skillet spread a drop oil. Place a scoop of batter and pat it to spread.

Close and let it roast. When done turn over and roast the other side.

adai

Ingredients:

2 ½ cups parboiled rice

½ cup Bengal gram

½ cup black gram

½ cup tuvar dal

Green chillies/red chillies 3-4

Salt to taste.

Hing

method

Soak the rice and the entire gram and the chillies in 2 cups of water.

Drain and grind with minimum water. The batter need not be as fine as the dosa batter

Warm the skittle and pour 1-2 ladleful of batter and spread it thin. Now pour a little oil on the centre and the sides, roast till golden brown, turn over and cook the other side.

Repeat till all the batter is used.

This can be served coconut chutney, or dry chutney powder.

• my kids like it plain butter.

• What I do is for one rice I add one volume of mixed dal/cereals.

• Sometimes I add grated veggies like cabbage, methi. Etc.(kids hate the veggies.)

• If the day has too much of protein then I add a flake of garlic.

Pathrode dosai

Pathrode


Or colocasia esculentia.

Is a delicacy in udupi cuisine. It is made in different ways. The large elephant eared leaves are de-veined and spices are added. We have steamed, roasted version. Sometimes sautéed with spices, sometimes ground to fine chutney. My favourite is this Dosa version of this.

Ingredients

Colocasia leaves 6-8 take out the veins and chop finely.

Cups of rice soaked for 3hours.

½ a coconut scraped

A lime sized tamarind,

Twice the volume of jaggery (this can be scaled for taste)

1 tbs of coriander powder

1 tbs of red chilli powder

2 tsp of jeera powder

Salt to taste
method

Roast the coriander powder, red chilli powder, and jeera powder

Grind all the ingredients except the colocasia leaves .

When the mix becomes a smooth paste, pour out and add the colocasia leaves,

Heat a griddle spread a tsp of oil, pour a ladle of the colocasia batter and spread it thin.

Cover the griddle, flip over after 2mnts.

Serve hot with butter.

Ps : colocassia could itch. You could substitute colocasia with methi leaves, or shredded cabbage. Onions also add flavour.

Guliyappa

Guliyappa,


Ingredients,

1 cup idli rice/red rice.

1/3 cup urad daal

Salt to taste.

Oil qs

Optional

1 onion chopped

Coconut scarping 1 tbs.

Chopped bay leaves and coriander leaves 1 tbs.

Hing a pinch

Green chillies chopped 1tsp.

Method

Soak the rice and urad dal for about 3hrs.

Grind to a smooth batter. It should be about the dosa consistency.

Leave to ferment over night.

Morning add the spices.

Heat an appa tawa—(prestige has non stick ones otherwise Iron appa tawa’s are available in the market.)

Add a drop on oil in each scoop, then a tablespoon of batter. Close and let it cook for 2-3 mnts. Turn the appam over to roast the other side.

Serve with sambar, butter and chutney.

Alternate spices

1tsp. each of pepper and jeer,

1tbsp of coconut scarping

Do not add coriander leaves, only currypatta needs to be added here.