Undi kadubu/Pundi /akki tari kadubu ( tulunaad spcl)

                 Undi kadubu or Pundi or Pundi Gatti,rice rava dumpling  usually a round shaped soft rice dumpling belonging to Tulu Nadu region , prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Undi kadubu or Pundi in Udupi and Mangalore towns . Like most of the Mangalorean breakfast recipes Neer dosa , odu dosa ( prepared in soil skillet), idli , Uddina dosa, kotte kadubu it is usually served with Coconut chutney or Sambar.

                 When it comes to breakfast it is always a question, what to prepare? Everyday we will look for something different. Here is one of the healthy and delicious breakfast from malenaadu region of Karnataka - undi kadubu/akki tari kadubu/pundi gatti. It can be prepared with rice flour also which is popularly called hittina kadubu. Akki tari or rice rava can be prepared at home or you can buy it from the stores as well.

                 Since my childhood I had this undi kadubu plain and sweet version which made using jaggery and coconut combination.My mother in law prepares those traditional dishes awesomely. In my school days my mom prepares this plain undi kadubu and sweet version for my lunch box . Sweet undi kadubu goes well with honey and ghee , and i thanks to my MIL for this wonderful dish!

              You can make this Undi kadubu / pundi in 2 ways, one from akki tari /rice rava , another is rice batter . I'm sharing akki tari method and this one is so easy to make.

Ingredients:
2 cups Rice (cleaned)
1 cup Fresh grated Coconut 
Salt to taste

Water -4 cups

Tempering/Tadka:
2 Tbsp Oil 
1 Tsp Mustard Seeds
1 Tsp Chana dal
1 tsp Cumin Seeds
1string curry leaves

Method:
1. Heat a broad pan add 2 cups of rice,and fry until colours changes into lightly golden , cool down completely . 

2 . Add cooled rice into jar and ground into a rava consistency , remove and keep aside.

3. In the same pan heat oil , add the mustard & cumin seeds. When seeds splutter , add the gram dal,  curry leaves & saute till the dal turn golden brown.
4. Add 4 cups of  water, salt, freshly grated coconut & mix. Allow the water to boil on a medium heat.
5. When water starts boiling, slowly slide in the prepared rice rava & mix thoroughly. Ensure no lumps are formed while mixing.
6. Cook the rava on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rava gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.

7. Keep a bowl of water ready.
8. While the rawa mixture is still hot, take a part of mixture at a time & prepare undi kadubu/pundi/ dumplings out of it. Keep dipping your hand in the cold water while making the kadubu. 
9. Prepare the steamer. Place these kadubu on the steamer plate & steam the rice rava balls for 15 mins on a medium-high heat.
10. Switch off and Allow the steam to escape & let the kadubu/pundi cool to handle . 

11. Serve with Coconut Chutney  or sambar and honey for kids.

Notes:

1. Tempering enhances the taste and avoid the batter to stick pan.

2. If you don’t like round shaped balls, you could press the mixture like a fist too.
3. You can use any idli steamer ,  but I used traditional Mangalorean tatte idli steamer.

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Paddu/Guliyappa/Paniyaram

     

            Paddu/ Guliyappa is a famous and common  breakfast dish in south india. It is known by other names like gundpongalu,paniyaram,appe,etc. They are basically shallow fried breakfast or snack recipe , made usually with dosa batter/rava batter. Guliyappa can be made plain,spiced or sweet .They are crisp from out and soft from within. 
          Paniyaram is made on a special pan that comes with multiple small fissures. Paddu was my favorite food I tested in my friend home in Ranebennur. In Ranebennur street side shop paddu tastes awesome! 😋.Paddu was very soft  spongy and super round in shape with a golden tint. This dish is prepared in all the states with slight changes in the recipe and its  named in different languages. 

Ingredients :

1. Dosa rice / Normal rice – 3 small cup
2. Round white Urad dal – 1 small cup  (I used whole Urad dal To make softer paddu)
3. Methi seeds/ Menthya – 1/2 tsp

For Seasoning:
1. Cumin seeds/Jeera or i used Ajwain – 1/2 tsp
2. Big onion – 1 no
3. Green chillies – 2 no ( finely chopped)
4. Coriander leaves – finely chopped 
5. Cooking soda-pinch
6. Salt-to taste

Method :

1. Wash and soak the urad dal, methi seeds together and Rice seperately in required water for 3-4 hours.

2. Grind Urad dal and Fenugreek mixture to a smooth paste,Remove the batter in a big bowl .
Grind Rice to a fine paste and add into urad dal mixture,combine both well.

3. Make sure batter is smooth and not too watery.and let it ferment over night or for 8 hours. 

4. The next day morning, batter would have raised slightly. Mix it well with a ladle and check its consistency. It should be like dosa batter and not too thick nor thin.So add some water if needed.
5. Add  finely chopped big onions, sliced or finely chopped green chillies, coriender leaves ,pinch of cooking soda mix well and set aside.

6. Pour 2 tsp of oil in each hole of paddu henchu/guliyappa pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or wooden stick. Cook the other side and remove.

7. Serve with Coconut Chutney or Chilly Garlic chutney. Tastes Yummy.

Note :

• Add more green chillies if you like spicy paddu/guliappa.
• Add beaten rice/Avalakki for soft paddu.
• You can use curry leaves, grated carrot . 
• Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color.
• Fermentation is more important. If its not fermented well, taste won’t be good.
• Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice.

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Easy Vegetable Red Pulav

Vegetable pulav in this method is easy recipe to make in morning urgent schedule. No grinding process, not take much time.

Ingredients :
Basumati/Jeera Rice -1cup
Oil/ghee-3 tsp
Beans-1/4 cup
Carrot-1/4 cup
Green Peas/Hasiru Batani - 1/4 cup
Potato/Alugadde -1/4 cup
Tomato - 2small
Onion -1 big
Green chilly -1
Coriender leaves - 2 strings
Mint leaves /pudina -1 string (optional )
Kasuri methi /dry Fenugreek leaves -1/2ts(optional )
salt - to taste

Whole Spices :
Cinnamon stick/Chakke-1 piece
Black pepper/karimenasu -4
Star anise-1
Fennel seeds/saunf-1/2 tsp
Cloves/Lavanga-4
Cardamom /Elakki-1
Bay leaf/Tej patta/Pulav ele-1
Fennel seeds -1/2tsp

Prepping:
Rinse 1 cup of Basumati rice till the water runs clear of starch .Then soak the rice for 30 minutes.after 30 minutes drain the water and keep aside.When the rice is soaking,chop all the vegetables , herbs and keep them ready.

Method :

1. Take a cooker heat oil or ghee ,add bayleaf,cinnamon,staranise,Cloves,Cardamom,fennel seeds,roast a minute.
2. Add slit green chilly, sliced onion and fry well.
3. Add chopped tomatoes cook a minute. 
4. Furthermore add biriyani masala/Garam masala,Coriender powder,red chilly powder mix well. 
5. Add chopped vegetables  (beans,carrot,potato,green Peas) sauté for a minute.
6. Add soaked and drained rice stir well . 
7. Add 2 cups of water ,season with salt and taste,water should taste bit salty.
8. Close the cooker with lid,and cook for 2 whistles . 
9. Fluff the rice gently,and serve with raita , curd or fried papad , pickle . 

Note:

• You can use only oil, skip ghee.
• If you are using biriyani masala then check the spiciness then add red chilly powder.
• at night chop the vegetables keep in fridge, you can skip one step to save time.
• Try Vegetable Green Pulav .

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Neer Dosa (Mangalore special )

      Neer Dosa 

  Neer Dosa is a common recipe in South karnataka homes.It's easy to make and healthy too. You can make tastier recipe in short time.Neer dosa also known as traditional dish. In udupi- mangalore kori- roti and kori sambar - Neer Dosa is a popular dish. It's a awesome combination.Even Neer dosa goes well with all sambar ,Chutneys. In our childhood days we ate Neer Dosa with freshly grated coconut and jagger mix,It's really yummy...😋.Neer dosa is a fluffy soft dish ,kids like very much.

Preparation time : 6 hr        cooking time : 10 mnts

Ingredients :
Rice - 1 cup
Fresh grated coconut - 1/4 cup
Water - required
Salt - to taste

Method :
1. Grind Rice,Coconut with some water to a fine paste.
2. Transfer to a bowl,add salt and more water.
3. The batter consistency should be Runny.
4. Take a Iron tava ,spread dosa batter equally  .
5. Dosa will comes like paper.
6. Cook onside only,flip and fold just remove it.

Note :
1. Dosa can make without coconut.
2. Iron tava is suitable for Neer dosa,otherwise you can use normal nonstick dosa tava. 

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Easy Lemon Rice

Easy Lemon Rice 

Preparation time : 5 mnts         Cooking time : 5 mnts
Total time : 10 mnts                    Serves : 2-3

Ingredients :
Cooked rice - 1cup
Green chilly - 2
Coriender leaves -2 strings
Mustard - 1/2 tsp
Jeera - 1/4 tsp
channa dal - 1/2 tsp
Curry leaves - 1 string
Turmeric - a pinch (optional )
Lemon Rice masala - 1 tsp
Salt - to taste
Oil - 2 tsp

Method :
1. Take a kadai heat oil add Mustard ,Jeera, channa dal fry well.
2. Add curry leaves,turmeric,green chilly,toss well.
3. Add Lemon Rice Powder and switch of the flame.
4. Add Cooked rice ,salt as per taste,Coriender leaves mix well.

5. Serve Lemon Rice with pickle ,Groundnut / shenga Chutney pudi/podi

Note:
1. You can use night leftover Rice ,it will reduce your work and saves time.
2. I used Aachi Lemon Rice Powder, you can use your choice.
3. Adding channa dal,curry leaves,Coriender leaves enhances the taste.
4. If your rice tastes tangy add some rice.
5. One more choice for you is ground nut,it's taste 's good. 

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RAVA / SOOJI UPMA

                                                                   RAVA / SOOJI UPMA 

Rava / semolina Upma one of the easiest recipe in Indian breakfast recipe. I don't like Upma much, but when I have less time ⏰to prepare breakfast or had no plan in previous day, most of the times i prefer Rava Upma . This Rava Upma recipe dedicated to all Upma lover's ☺ .

Recipe Cuisine : Indian l Recipe Category : Breakfast 

Prep time : 15 mins l Cook time : 15 mins l Serves : 2

Ingredients :

Rava / Sooji                      1 cup

Water                                  2& 1/4 cup *

Oil                                        2 tsp

Green chilly                       3  chopped

Onion                                  1 sliced

Tomato                               1 chopped

Coriander leaves                2-3 spring                            

Ground nut                           2 tsp

Salt                                       As required 

Sugar                                   1/4 tsp 

To Temper :

Oil                                        1 tsp

Mustard seeds                  3/ 4 tsp

Jeera                                   1/2 tsp

Urad dal                              1 tsp

Channel dal                        1 tsp

Curry leaves                       1 spring

Method :

1. Heat a kadai and add oil fry Rava in a medium flame until a roasted smell of rava comes out. Don't let it to be brown and keep aside.                                                                         
2. In a kadai , use same or an add items given under 'to temper'   & add ground nuts , chopped green  chillies , sliced onions , chopped tomatoes fry wel

3.Add rava / Sooji and mix well.

4.Add hot water , Salt As per your taste. Let it for boil a few minutes.

5.Once it done add chopped Coriander leaves and a pinch of sugar & mix properly.

Tips :-

• You can add a little bit of Grated coconut to richness of Upma.
• Tomato and Sugar optional. 
• You can change water  quantity as per your Upma consistency. 
• In 3rd step you can add water & salt first ,after boiling water add rava .
• Serve with chutney pudi , papad, pickle. 

      

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