Category: Breakfast

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Breakfast phodi Side Dish Snacks streetfood

Goli Baje

A popular snack item of Udupi and Mangalore region. It is also refered to as Mangalore bajji in other regions. This rules most of the small hotels and has a prominent place in star hotels too. ‘Nale raje Goli baje’ was the favourite line during the school days 😀 This should be made and had quickly as it tastes best when piping hot. It is a under 30min snack.

Goli baje

Ingredients required –

  1. Butter milk – 1 cup
  2. Salt – to taste
  3. Baking soda – 1/2tsp
  4. Sugar – 2tsp
  5. Green chilly -2
  6. Gram flour/Besan – 1tsp
  7. Maida – 1.5-2 cup
  8. Jeera – 1/2tsp

Method of preparation

  • Take the butter milk and add salt, sugar, baking soda.
  • Crush the green chilly and add to it.
  • Next add the gram flour and mix well
  • Now add the maida to prepare a batter which is slightly thick and has a running consistancy.
  • Keep aside for 5min
  • Finally add jeera and deep fry in oil.

Note –

  • You can use curd too in place of butter milk
  • Make sure to put small portions of batter in oil as it raises.

    Categories
    Breakfast Dosa fermentation konkanirecipe

    Surayi Ukde Polo

    Surayi Ukde Polo

    This is a traditional recipe from GSB Konkani households. As the name suggests the dosa has both white rice(surayi) and boiled rice(ukde) and is usually served with jaggery syrup. Mom says it is good to fight against the problems caused because of the intestinal worms(dantu).

    Ingredients required-

    1. Dosa rice – 1 cup
    2. Boiled rice – 1 cup
    3. Grated coconut – about 5 tsp
    4. Salt to taste
    5. Water
    6. Jaggery
    7. Water
    8. Oil- for frying

    Method of preparation –

    • First wash and soak equal proportion of dosa rice and boiled rice for 5-6hrs
    • Next grind them along with grated coconut and water. Let the batter be thick
    • Keep overnight for fermentation
    • Next day add salt and prepare small dosa (4 small dosas on the pan), add oil as per need for frying
    • Fry them on medium flame for little longer, they turn crispy and golden
    • Meanwhile prepare jaggery syrup by adding very little water to jaggery in a pan.
    • Cook till it attains 1 string consistency

    Categories
    Breakfast Dosa nofermentation

    Urad and Green Moong Dosa(Udid mooga Polo)

    Urad Moong dosa/ Udid Mooga Polo

    It is amazing to see the varieties of dosas we have and the little variations which all together gives a new dosa with amazing color, texture and taste. I have been looking for dosa without rice. When my mom made this last week I instantly decided to note down recipe and try it. It can be prepared during fasting days as well. Also it is a no fermentation dosa!

    Ingredients-

    1. Urad dal – 1/2 cup
    2. Green Moong – 1/2cup
    3. Water
    4. Salt
    5. Oil for frying

    Method of preparation

    • First soak equal amount of urad dal and green moong over night or atleast 3-4hrs.
    • After that grind them to fine batter
    • Add required amount of water and salt to taste.
    • Fry on dosa tawa, on medium heat by applying oil
    • This takes time to cook and have to be very careful while frying. But dosa will be soft and fluffy, very tasty.
    Categories
    Breakfast Lunch OnePot

    Rice and Moong Dal Chitranna

    Rice and Moongdal Chitranna

    Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

    There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home ðŸ™‚

    Ingredients –

    1. Rice -1/2 cup
    2. Moong Dal – 1/2 cup
    3. Oil – 3tsp
    4. Mustard – 1/2tsp
    5. Jeera – 1/4tsp
    6. Curry Leaves – 1strand
    7. Ginger – small piece
    8. Green chilly -3
    9. Turmeric – 1/2tsp
    10. Salt
    11. Freshly Grated coconut- about 5tsp
    12. Lemon

    Method of preparation –

    1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
    2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
    3. Then add rice and dal. Mix everything well.
    4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
    5. While serving add lemon juice and enjoy.

    Categories
    Breakfast

    Taushe/Cucumber Muddo/Gatti/Dumplings

    Taushe/ cucumber muddo

    Started our deepavali celebration by having this healthy breakfast made by mom. She picked up huge cucumber and very aromatic turmeric leaves on her way back from Goa temple visit.

    These steamed dumplings can be made in 2 ways. The base remains the same and in one version jaggery is added and in other ginger and green chilly is added. I like the mixture of a little bit of both.

    The ingredients required are-

    1. Cucumber – about 1kg
    2. Coconut – half
    3. Jaggery – as per taste(about 50grms or more)
    4. Salt
    5. Rice powder(idli rava) – about 1.5 cup
    6. Turmeric leaves

    Method of preparation –

    • First make tiny pieces of cucumber as we cut for salad.
    • Grate the Coconut and jaggery(this can be more if you like sweet) and mix with cucumber.
    • Add salt to taste and squeeze well
    • Next add rice powder and mix well
    • Keep it aside for sometime for rice flour to absorb water
    • Now take the turmeric leaves. If the leaves are big cut then in the middle.
    • Keep 2 pieces in the cross shape and place the mixture.
    • Fold from all the 4 sides
    • Keep in the steamer and steam for about 20min.

    Note :

    To prepare spicy version in place of jaggery finely chopped ginger pieces and green chilly has to be added.

    Alternatively you can add ginger and green chilly to this mixture itself to make it sweet and spicy.