Karnataka Thuppa Dosa

Ingredients :

• Urad dal - 1 cup
• Maida or Plain white refined flour - 2 cups
• Rice flour - 1 tbsp
• Salt - 2 tsp

Method :

Soak Urad dal in the morning in twice the amount of water and leave aside. In the evening or after atleast 4 hours, grind the urad dal with 1 or 2 cups water to a smooth batter. You can use grinder or mixer to grind this. Grind the batter for extra 5 minutes than usual to make the batter very airy. Now transfer the batter to another vessel and cover and allow to ferment in warm place in the kitchen.

[ During winter, Option 1 : Take a cooker which will fit this vessel.Heat the cooker with some water for about 5 minutes.Then switch off the stove and then keep the vessel with the urda dal batter inside. Allow to stand overnight.

Option 2 : Switch on oven / mircowave for about 5 minutes with a cup of water, switch off and keep the vessel with the batter overnight inside, closing the door of the oven /microwave oven. Allow to stand overnight ].

Next morning, open the vessel with the batter, mix in the maida, rice flour and salt well into the urad dal batter. Consistency of the dough should be semi thick [ like idli batter or cake batter ].

Now take a griddle or tawa, allow to heat well with atleast 3-5 minutes, take a big laddle full of batter, put on the tawa as shown and make the dosa in round shapes [  like pancakes ]. Allow the top of the dosa to form bubbles [ as shown in image 1 ]. Now put ghee on all sides and smooth lightly [ as shown in image 2 ]. Cover for about 1 minute. Now turn the dosa on the opposite side and put 1 tsp ghee and again cover and cook for 1 minute.

Now you will get a golden crispy dosa or pancake. Serve with coconut chutney and shambar.

Orange Skin Thogayal

Ingredients :

• Orange skin - 1 [ full ]
• Tamarind paste - 1 gooseberry size
• Jaggery powder - 3 tsp
• Red chillies - 5 to 6
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Meethi seeds powder - 1/2 tsp [ dry roast and powder in mixer ]
• Mustard seeds powder - 1/2 tsp [ dry roast and powder in mixer ]
• Salt - As required
• Roasted seasame powder - 1 tsp
• Seasame oil - 2 to 3 tbsp

Method :

First chop the skin of orange. Then take one kadai and add some oil. When the oil becomes hot, add chillies to that. If the chillies become crisp, then add the chopped skin of orange. Fry for 5 minutes till it becomes soft. After 5 minutes, grind with tamarind, salt and jaggery in a mixer to a smooth paste. Then keep the same kadai in the gas and add the remaining oil. When the oil becomes hot, add mustard seeds. When the seeds pop, add asafoetida. Mix well. Then add ground paste along with turmeric, meethi seeds powder, mustard seeds powder and red chilli powder [ if required ]. Mix well and fry in a low flame till the oil gets separated from the thogayal. Before removing from the gas, add roast seasame powder to that and mix well.

It goes well with idli, dosa, roti and rice.

It has all type of taste like sweet, hot, sour and little bitter. Very tasty. You can store it for 15 days in fridge.

Capsicum Rice

Ingredients :

• Green capsicum - 2 [ cut into cubes ]
• Boiled rice - 1 cup [ cooked ]
• Salt - as required
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - little
• Fresh ghee - 1 tbsp

Dry masala powder :

• Channa dhal - 2 tsp
• Coriander seeds - 2 tsp
• Black pepper - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - little

 [ fry all these ingredients with out oil till nice aroma comes [ dhal become golden in colour  then grind in mixer to a corase powder and keep aside. ]

Method :

Take one non- stick kadai, add oil to that. When the oil becomes hot, add mustard seeds, cumin seeds and curry leaves. When the mustard seeds pops add cut  capsicum. Fry for 2 seconds and add salt, turmeric, and  asafoetida. Fry for 5 minutes till capsicum become soft. Then add the ground masala powder and cooked  rice. Mix well, till completely masala coated to the rice. Add a spoon of  fresh ghee  to that and garnish with fresh curry leaves. Serve with cucumber raitha and fried papad.