Showing posts with label Urid Dal. Show all posts
Showing posts with label Urid Dal. Show all posts

Wednesday, January 8, 2020

Urid Dal Kadubu in Banana leaf

Urid dal kadubu is one of the traditional dish from South Canana./Udupi/Malenadu/Mangalore. 
It is an easy dish, loaded with healthy spices like ginger, curry leaves, coriander leaves and green chilly.

It can be done as soon as you grind the batter. No need to be fermented.
Let us see some benefits of having Urid dal in our diet.
Urid dal is protein rich and steaming is one of the healthiest way to have good food.
Urid dal is filled with fiber. It is easy to digest and improve our digestive health. It protects heart and boost energy. It improves our bone health. Strengthen our nervous system. It is good for our skin and hair. Urid dal contains good amout of vitamins and minerals. It helps in boosting our metabolism.
It is rich in vitamin B, folic acid, iron, and calcium. It does contain magnesium and potassium.
No Onion or No Garlic is used in this Urid dal Kadubu.
Let us see the recipe now :

Things Needed :

Urid dal : 1 to 1 1/2 cups
Raw Rice : 1 Handful
Banana Leaves : 5 to 6 pieces.
Ginger : 1 Tablespoon
Green chilly : 1
Curry Leaves : 10 to 12 leaves
Coriander leaves : 1 Handful
Coconut pieces : 3 to 4 Tbs
Salt : As required

Method :

1. Wash and soak urid dal and rice separately for 2 to 3 Hours.
2. Wash and cut coriander leaves, curry leaves.
3. Wash ginger and remove the outer layer and grate it.
4. Cut coconut pieces and keep it aside.

5. Drain water from soaked urid dal and grind it with required water. Let it be fine paste.

6. Add rice and coconut pieces and grind it in rava consistency.

7. Remove it from the mixi jar and put it to a big bowl.

8. Add required salt, cut coriander leaves, curry leaves, grated ginger and cut green chilly.
9. Mix all the ingredients nicely.

10. Wash banana leaves and put a spoon of Urid dal batter to each leaf.

11. Fold them and arrange them in a plate.

12. Keep a idli cooker or pressure cooker on fire and put some water in it. Let the water boil.

13. Arrange the folded banana leaves in a cooker plate and close the lid.

14. Cook for 30 to 35 minutes on medium and flame.

15. Take out the lid and check whether the kadubu is done. Take out from the cooker and arrange on a big plate.

16. Serve them with coconut chutney and ghee.

Note :

Do not use much water to grind. Adding more chilly is optional. I have not added any cooking soda or eno. Adding coconut pieces adds to the taste. Rice should be ground into rava consistency. or Kadubu turns very hard.
Time : Cooking time 30 Minutes + Soaking time 2 to 3 hours.
Serves : 2 to 3.

Sunday, September 1, 2019

Rice Flour - Moong - Urid chakkuli

Chakkuli ..chakkuli yummy yummy chakkuli. Crispy Chakkuli, Crunchy Chakkuli .

Oh, chakli, chakkuli, muruku, is one of the fried fritters from Karnata since ages. We have read about the pregnant women wants to have chakkuli, the kid wants chakli in her snack box, when the son in law arrive, there will be loads of snack but he likes chakli very much. We want to pack chakkuli while travelling to touring, picnic or even International visit, where son or the daughter waiting to see what all snacks are sneaked and traveled so far.
I am writing all this above because Chakkuli has so much importance in our Indian culture. For Gokulastami /Shree Krishna Janmastami we prepare chakkulis, Ganesha Festivals we do prepare and How can we forget our Deepavali, festival of life has to be have chakkuli. It is easy to prepare and pack, yummy to have and it has a long shelf life.
In Olden days or the days gone, chakkuli used to prepared with using urid dal and rice flower only. Days have gone and so much experiments, different ingredients also used for making chakkuli. Rava chakkuli, Same /little millet chakkuli, palak chakkuli, potato chakkuli, cashews chakkuli, Aval/Poha chakkuli, ragi chakkuli, jolada chakkuli, so the list goes on.
For the festival I have tried here one of the yummy chakkuli recipe and I am sure you too will surely like it, prepare it and enjoy it. It is soft, crispy, crunchy and of course easy.

Just remember you do not use much of roasted chenna, only 2 tablespoons.
I have used rice flour, cooked moong, urid dal, sesame seeds, roasted chenna, little jeera and butter.
The butter also should be minimum or chakkuli might absorb more oil while frying.
No need to roast any thing. Just cook dals separately and then mix it nicely.

Here is the recipe :

Ingredients :

Fine Rice Flour :  3 1/2 to 4 Cups
Urid dal : 1/2 Cup
Moong dal : Little less than 1/2 cup. 2 to 3 Tablespoons
Roasted Chenna /Huri Kadale /Pottu Kadale : 2 Tablespoons
Butter : 2 Tablespoons
Red chilly Powder : 1 Teaspoon
Jeera : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Oil : 2 Cups (To Fry)
Salt : As Required
Chakli Mould

Method :

1. Wash and cook urid dal and moong dal separately with required water. (Pressure cook).
Let it cool.

2. Dry grind Roasted Chenna / Huri Kadale / Pottu Kadale and keep it aside.
3. Put cooked dals in a big bowl. Smash it nicely. Add salt, rice flour, jeera, sesame seeds, chilly powder and butter.

4. Add dry ground Roasted Chenna and mix all the ingredients nicely.
5. Now add required water and prepare chakli dough. (Add water little by little).

6. Divide the dough into small portions.
7. Take a handful of dough and insert it inside the chakli mould.

8. Press the chakli on the clean cloth.

9. Keep Oil on the fire and heat.

10. Fry chakli in hot oil on medium flame. Fry on both sides.
11. Remove from the hot oil and put it on a kitchen tissue.

12. Repeat the same with remaining dough and prepare the remaining chakkuli.
13. Keep it in a big bowl and let it cool.

14. Store crispy chakkuli in a airtight box or bottle.

15. Serve with a cup of coffee/tea/juice anything of your choice.

Note :

Remember the chakkuli will be so soft while preparing./pressing. Do it carefully or it might break while leaving in oil.
Moong dal adds to the taste. You can dry roast a little and then use it. I have not done it. Let the moong be lesser than urid dal. Adding roasted chenna is optional. Adding hot oil (2 to 3 tbs), instead of butter is optional. Keeping more oil for frying is optional. Adding  more red chilly is optional.
Time 40 to 60 minutes.
Serves : As per your desire
Shelf life : Nearly 2 Weeks.

Tuesday, July 23, 2019

Rava Set Dosa

Rava /Rave /Semolina is one of the grain which helps you to prepare some food quickly. Semolina is a wheat rava and it is healthy to use it.
I have prepared prepared set dosa with medium sized rava and urid dal. It is soft, fluffy, yummy and of course it is healthy.

Let us see some benefits of eating Rave/Rava/Sooji / Semolina
Rava / Semolina is a coarse  flour made from durum wheat. Rava is rich in protein and fiber. So rava is digested slowly and keeps you full for a long time. It has good amount of vitamins. Rava has good source of iron and magnesium. These minerals helps and support red blood cell production and blood sugar control. Rava /Semolina is good for weight loss, for good heart health.
Here steamed /cooked plain rava is added to ground urid dal. It is idli batter actually and I made use for Fluffy dosa/dose.
Let us see the recipe now :
Pressure cook Rava in a container and keep it aside to cool. ( No water to rava while cooking). You can use weight to cook Rava. It is just like you are cooking rice. But not to add water to rava. It should be dry.

Things Needed :

Urid dal : 1 Cup
Steamed Rava/Semolina : 2 Cups
Salt : As required

Method :

1. Soak urid dal for 2 to 3 hours and grind it with required water. (I have used grinder).
2. Take out the ground urid batter to a big bowl and add salt and steamed rava.
3. Mix it well and leave it for fermentation.
4. Next morning Mix the Rava dosa batter nicely. Add water if required. It should be idli batter consistency.
5. Keep tava /pan on the fire and heat.

6. Clean the pan with a clean kitchen tissue.
7. Sprinkle some oil and put a ladle of oil. Do not spread much.
8. Cover and cook on low flame.  Sprinkle 1/2 tsp of oil on the top. Turn the other side and cook.

9. Take it out from the pan and serve hot Rava Set Dosa with the side dish you have prepared.

10.We had it with Honey and pickle.

Note :

Rava should be cooked well to get good taste. No need to add any methi seeds or avalakki. We are using more Urid dal. Cook on medium and low flame. Adding ghee/ butter instead of oil to cook dosa is optional. It taste heavenly.
Time : Urid dal soaking time 3 Hours + Fermentation + Over Night + Dosa preparation 30 Minutes.
Serves : 4 to 5.
Grind a cup of Urid dal with required water and take it out to a big bowl.

How to cook/steam Plain dry rava....? 

1. Keep pressure cooker on the fire.
2. Put some water and place the cooker plate.
3. Keep a small bowl upside down.
Placing the bowl upside down.
 4. Put Rava in a clean dry bowl. Keep it on the bowl. (Which is already placed up side down). Cover with a clean plate.

Placing Rava bowl in cooker.
 5. Close the lid and Keep cooker weight after it pushes the air out of the knob.

Cook for 8 to 10 minutes.
6. Open the lid and take out cooked rava and let it cool.

8. Add little water and mix it nicely. ( Once the rava cools down completely).
Add little water once the rava cools down.
9. Add rava mixture to ground urid batter and add salt. Mix it well and let it ferment over night or 5 to 6 hours.

Quick Sweet Guli Appa

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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