GOLI KADUBU MASALA

Find the recipe for Goli Kadubu here.

Ingredients:
Coconut - 1 cup
Coriander leaves - 1/2 cup
Jeera/ Cumin seeds - 1 tsp
Garam Masala - 1 tsp
Salt - 1 - 2 tsp
Green chillies - 2-3
Onion - 1/2
Garlic - 2 cloves
Ginger - 1 inch
Tamarind - 1 tsp
Mustard seeds - 1 tsp
Oil - 1 Tbsp

Method of Preparation:
Grind all the ingredients together except for mustard seeds and oil.
Heat the oil in a pan and add mustard seeds when its hot. Now, add the ground masala and fry till the raw smell disappears. It will be done in around 15 mins.
Now, add the kadubus and mix well. Let it cook for 5-10 minutes. Serve!

GOLI KADUBU

I really don't know what they call these.  They look like small pebbles, known as 'GOLI' in kannada, so the name 'GOLI' kadubu :). The method of making these kadubus is the same as Unde Kadubu just that they are smaller. These kadubus take some time to prepare because of their size.
Kadubus are mixed in masala gravy and eaten. Find the recipe for the gravy here.

Ingredients:
Idli Rava - 1 cup [ use store bought or else you can make this rava by dry grinding Rice]
Salt - 1 tsp
Water - 2 cups

Method of Preparation:
Boil the water. Add salt and the idli rava. Mix well till it thickens and cook for at least 10 mins on low flame.
When it is warm enough to handle make small balls out of it.
Once all the dough is over, keep the balls in a vessel and steam cook for at least 15 mins.
Kadubus are ready!

RAGI ROTTI/FINGER MILLET ROTTI

Ingredients:
Ragi Flour - 1 Cup + 1/2 cup for dusting and kneading.
Salt - 1/4 tsp
Water - 1 Cup
Oil - 1 Tbsp
Note: Refer to preparation of Jolada rotti

Method of Preparation:
Heat water in a vessel. When hot, add 1/4 Cup of  flour, 1/2 tsp oil and salt. Mix well.
Keep stirring. When it starts to thicken, add remaining flour and mix. Keep stirring for a minute.
Close the lid and let it cook for 5 minutes. Remove from the stove.
Let it cool for 15 mins. When its warm enough to handle, knead the dough. Use extra flour if required. Take a small ball, roll on a plastic sheet using little oil. Cook well on both sides on a hot tawa.    

JOLADA/JOWAR ROTTI

Ingredients:- Makes around 6 rottis
Jowar Flour - 1 1/4 Cup + 1/4 Cup for dusting
Water - 1.5 Cups
Salt - 1/2 tsp
Oil/Ghee - 1/2 tsp

Method Of Preparation:
Heat 1 1/2 Cups of water in a vessel. Do not use non-stick as it involves lot of stirring. Add salt and oil/ghee. When its hot, [not boiling] add 1/4 cup flour and mix making sure there are no lumps. 

Keep stirring. In about 2-3 minutes it will start to thicken.

Reduce the flame to medium. Add remaining flour.  

Mix well.  Close the lid and let it cook on medium heat for 5 minutes.

Switch off and transfer the contents to a mixing bowl.

Note: You can add 1/4 cup water to the vessel if the dough is stuck at the bottom. By the time dough is warm enough to handle this would soften the mass at the bottom. Transfer that as well. 

Knead the mix for 5 minutes. Add more flour if the dough feels soft and knead well.

Make balls of the dough and knead each of them for at least 30 seconds before rolling. 

Take a ball and flatten it on the rolling stone. Use flour. 

The dough will be very soft. Roll on the sides very lightly and make a rotti. 

Note: If you find it difficult to roll using flour then roll it on a plastic sheet using oil. 

Heat a tawa on high heat. Place the rotti. Let it cook for 2-3 minutes.

Take some water in a bowl. Take a tissue or a cloth. Dip the cloth in the water and brush on the uncooked side of the rotti. Let it dry for 30 seconds and then turn the rotti around.

Cook rotti well for another 2 minutes. 

Serve hot with any sabji. This goes very well with Ennegayi/Stuffed Brinjal curry.

I served along with hulisoppu/mixed-lentil-beans-curry and javalikayi/cluster beans fry

MASALA DOSA

Ingredients:
Soak:
Sona Masoori Rice - 2 Cups
Urad Dal - 1/2 cup
Chana dal - 1/4 cup
Fenugreek seeds/Menthe - 1 tsp
Toor Dal - 1 Tbsp [Optional]
grind with
Cooked Rice or Poha/avalakki or Bhel/mandakki - 1/2 cup

Salt - 1 tsp
Sugar - 1/2 tsp

Method of Preparation:
Wash and soak rice, urad dal, chana dal, toor dal & fenugreek seeds overnight.

Note: If using avalakki or mandakki soak them for 10 minutes before grinding. Adding cooked rice or poha makes dosas soft and aids in fermentation. 

Grind everything along with cooked rice or soaked Poha/Bhel using enough water to a paste. The consistency of the batter should be of milk shake.

Keep the batter in an air tight container for fermentation.
Note: In winter, you can pre-heat the oven to 200-250F and switch off. Place the vessel. And once its cold, repeat the process.  I grind the batter by 10 AM - 12PM and it will be done for next day's breakfast.
In summers, soak by morning, grind in the evening/night and it should it be fermented by next morning.

Add sugar and salt to the fermented batter and mix well.

Heat a tawa. When its hot, sprinkle water. Wipe the pan with onion or tissue with little oil.
Take a ladle full of batter and drop it on the center of the tawa. Start making a circle by moving the laddle in circular motion. For soft dosas, use little more batter and make a smaller circle. For crispy ones, make a bigger circle.

Smear with butter, ghee or oil if required. Close with a lid. After a minute remove the lid.
Turn the dosa around and cook for a minute.

Serve with potato/aloogadde palya and coconut chutney.

JOWAR BALL/JOLADA MUDDE

Healthiest Energy Food!!!..There is no chewing this food, just swallow it!! :)

Ingredients:

Jowar Flour - 1 cup

Water - 1 cup

Salt - 1/4 tsp

Oil/Ghee - 1/4 tsp

Method of Preparation:

Heat water in a vessel.
Note: Do not use non-stick, as this requires lot of stirring
Add Salt and oil/ghee.
Note: To avoid the formation of lumps

When the water is warm add 2 Tbsp of  flour and mix. Keep stirring. It will start to thicken.
Now, add remaining flour and mix. Let it cook on low heat for a minute or two. 

Use a plate and make a ball. Serve with any sambhar.
Note: Keep cold water in a bowl. Keep dipping your hands in it and try making a ball. It won't be sticky then.

RAVA IDLI

Ingredients: -- Makes around 20 idlis
Roasted Rava - 2 Cups
Salt - 1 tsp
Sugar - 1/2 tsp
Mustard seeds/sasive - 1/2 tsp
Chana dal/kadle bele - 1 tsp
Urad dal/uddina bele - 1 tsp
Green Chilli - 2
Chopped coriander leaves - 2 Tbsp
Oil - 1/2 Tbsp
Curd - 2 Cups
Water - 1 Cup
Eno Salt/Soda - 1/2 tsp

Method Of Preparation:
You can use pre-roasted rava.
or Heat oil in a pan. When its hot, add mustard seeds. After they splutter, add chana dal and urad dal. Fry for 10 seconds. Add finely chopped green chillies. Fry well. Add rava and roast for around 8 minutes. Keep aside for it to cool down.

Mix 2 cups of curd and a cup of water to make a paste. Add sugar, salt and coriander leaves.
Note: You can add grated carrots, cashew pieces and curry leaves too.

Mix curd and rava together. Keep the mix covered for at least 15 minutes. [Max 30 minutes]

After 20 minutes; [If you feel the batter is too thick add water/curd. The consistency should be little thicker than idli batter.]

Keep water in the pressure cooker for steam-cook. Prepare the idli molds by greasing them.
Add eno salt/soda to the batter and give it a quick stir. Add batter in each idli mold.

Steam cook them without the whistle for 12-15 minutes.

Turn off the stove. Open the cooker lid after 5 minutes. Remove the idlis after a minute.

Enjoy rava idlis along with vegetable saagu or coconut chutney.

UNDE KADUBU

Ingredients:
Rice Rava/Idli Rava - 1 Cup
Salt - 1 tsp

Method of Preparation:
Rice Rava:
You can use store bought idli rava.
OR
To make it at home.
Wash one cup of rice and spread it on a cloth to dry out for at least 6 hours. I keep it over night.
Grind the rice to grainy texture like rava.

Unde Kadubu:
Heat 2 Cups of water in a vessel. Add Salt. When its hot, add rava and mix well.
Keep stirring. It will start to thicken.
Let it cook on medium heat for at least 10 minutes.
Switch off the stove.

Let it cool for at least 15-30 minutes. When its warm enough to handle make small balls.
Heat water in a pressure cooker or steamer for steaming the kadubus.
Keep the kadubus in a vessel and steam cook for 13-15 minutes. [In pressure cooker without the whistle]. Let them cool for 5 minutes.

Serve hot with Chutney or Sambhar.
Note: check for detailed procedure here

MASALA UNDE KADUBU

Ingredients:
Rice Rava/Idli Rava - 1 Cup
Salt - 1 tsp
Red chilli - 1
Urad Dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method of Preparation:
Rice Rava:
You can use store bought idli rava.
OR
To make it at home.
Wash one cup of rice and spread it on a cloth to dry out for at least 6 hours. I keep it over night.
Grind the rice to grainy texture like rava.

Unde Kadubu:
Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and red chillies. Fry for a minute.
Add 2 Cups of water and salt. When its hot, add rava and mix well. Keep stirring. It will start to thicken.

Let it cook on medium heat for at least 10 minutes.
Switch off the stove.

Let it cool for at least 15-30 minutes. When its warm enough to handle make small balls.
Heat water in a pressure cooker or steamer for steaming the kadubus.

Keep the kadubus in a vessel and steam cook for 13-15 minutes. [In pressure cooker without the whistle]. Let them cool for 5 minutes.

 Serve hot with Chutney or Sambhar.

MIX FLOUR ROTI

Ingredients:
Corn Flour - 1/2 Cup
Whole Wheat Flour - 1/2 Cup
Rice Flour - 1 Tbsp
Rava - 1/4 Cup
Salt - 1/2 tsp
Ajwain/Carom seeds - 1/4 tsp
Note: You can substitute or add any flour.

Method Of Preparation:
Mix all the flours together. Add salt and crushed Ajwain.

Add water slowly and make a pliable dough.

Let it rest for at least 15 minutes. Knead the dough for a minute. Make small balls.

Take a plastic sheet. Roll the ball into a circle.

Heat a tawa. Cook well on both sides. Apply little oil over the edges.

Serve along with any curry.