RAGI Dosa in Idly Batter

Ingredients

1. Ragi flour                        1 cup
2. Fermented idly batter      5 cups
3. Onion                              1 chopped
4. Carrot                              1 cut 
5. Green chilies                   3 chopped
6. Curry leaves                    2 chopped
7. Coriander leaves             handful
8. Salt                                  1 tsp
9. Water                              1 cup

Method

• Mix flour and batter together adding salt and little water.
• Add chopped onion, carrot, chilies, curry leaves and coriander leaves.
• Mix well. Keep it aside for 15 minutes.
• Pour dosa on a hot tava 
• Roast on both sides adding oil.
• Serve with coconut chutney and onion chutney.

RAWA Dosa in Idly Batter

Ingredients

1. Rawa                                 1cup
2. Idly batter                          5 cups
3. Rice flour                           2 tsp
4. Maida flour                        2tsp
5. Onion                                 1 chopped   
6.  Green chilies                     3 chopped
7. Curry leaves                       little 
8. Cumin seeds                       1/2 tsp
9. Pepper seeds                       1/2 tsp
10. Ginger                                 1/4"
11. Carrot                                  1/2 grated 
12. Coconut                               1 tbsp
13. Water                                   2cups
14. Salt                                       little

Method

• Combine all the ingredients adding water and salt.
• Pour on a hot Tawa close the lid, roast on both the sides and fold.
• Serve with coconut and onion chutney.

TOMATO CHAPIS-1

Ingredients

1. Tomatoes                -        1/2 kg
2. Small onions            -        15 nos
3. Ginger                     -        1/4"
4. Garlic                      -        6 pods
5. Coconut                  -       1/2 cup
6. Cinnamon                -       1"
7. Cloves                     -       6
8. Fennel[sombu]seeds-       1tsp
9. Khus-khus               -       1tsp
10. Roasted gram           -      1tsp
11. Coriander seeds       -      1tsp
12. Curry leaves            -       few
13. Coriander leaves     -       little
14. Oil                          -      1/4cup
15. Turmeric                 -      1/4tsp
16. Chilly powder         -      1tsp
17. Water                     -      1cup

For grinding

1. Cinnamon
2. Sombu[fennel seeds]
3. Khus-khus
4. Roasted gram
5. Coriander seeds
6. Cloves
7. Ginger
8. Garlic
9. Coconut

METHOD

• Chop onions, tomatoes into small pieces.
• Heat oil add seasoning, add curry leaves after spluttering mustard seeds.
• Fry onions till it turns to golden brown and then add tomatoes to it.
• Add little salt, turmeric close the lid and for 10 minutes or till tomatoes are cooked.
• Open the lid mash well, then add masala, chilly powder, salt, water.
• Cook on a low flame with closed lid for 20 minutes and stir in between.
• Cook until oil comes up.
• Garnish with coriander leaves.
• Serve with rice or chappatis.

BELE RASAM [Dhal]

Ingredients:

1. Tamarind                  -    lemon size[soak and extract]
2. Dhal water and water-   1 liter [mixed]
3. Garlic                       -    6 pods[pound]
4. Green chilies            -    2 slit
5. Curry leaves             -    few
6. Coriander leaves      -     little
7. Badaga                    -     little
8. Hing                        -     a pinch
9. Jeera[cumin]           -     1 tsp
10. Coriander seeds      -     1tsp
11. Pepper seeds          -     1/4 tsp
12. Salt                         -     to taste
13. Sugar                      -     1tsp
14. Oil                          -     2 tsp
15. Tomato                   -     1 mashed

Method

• Mix dhal water, water, salt, sugar with tamarind water.
• Powdered jeera, coriander, pepper seeds, and mix to this water.
• Heat oil, add Badaga fry for a minute, then add curry leaves, hing, chilies.
• Fry for a while and add dhal water, garlic 
• Bring to boil till a layer on rasam looks frothy.
• Garnish with coriander leaves.

Bele Uppu Porupu

Ingredients

1. Turdhal                -    1 cup
2. Castor oil             -    1 tsp
3. Turmeric              -    1/4 tsp
4. Water                  -    6 cups
5. Garlic                   -    9 pods
6. Ginger                  -    1/4"
7. Jeera                    -    1/4 tsp
8. Curry leaves         -     few
9. Coriander leaves   -      little
10. Salt to taste           -     3/4tsp
11. Badaga                 -     little
12. Oil                        -    1tsp

Method

• Pressure cook tur dhal by adding castor oil, water for whistles or till soft.
• Separate water from dhal.
• Mash dhal, add pounded ginger, garlic
• Add curry leaves, coriander leaves, jeers, salt, Badaga, oil and 1 cup dhal water.
• Mix well and bring to boil and simmer for 10 or 15 minutes on low heat.
• This gravy should be a little thick.
• Serve with rice and ghee.

About Our Cooking

We are Kannada Devangas from Mysore 300yrs ago. We settled in Bangalore, Salem, and some other areas in Tamil Nadu, Andhra Pradesh. We are Devanga Chettiars. Our cooking are in a traditional way. We use BADAGA for Seasoning. We do so many Sambars and different Chutneys for Idly, Dosas, Gullittu, which means Paniyarams. In any functions or Festival we celebrate we prepare our traditional gravies like Poruppu,  Kootu as in the picture shown. Our food is tasty with a good aroma