Breakfast

Neer dose

Neer dose is a very common breakfast in Udupi region. I can describe it as very thin, light and delicious crepes. “Neer” literally means water. The key ingredient being rice, is very simple and I bet anyone who eats it, will definitely keeping asking for more!

Ingredients:

Rice- 2 cups

Shredded coconut– 1 cup

White sesame seeds- 1 tsp

Water- as needed

Salt- to taste

Preparation:

Soak rice in water for 4-5 hours. Grind it into smooth paste with shredded coconut adding enough water. (We add coconut to enhance the taste of dose) Allow it to ferment overnight (optional) add sesame seeds, salt and mix it well. Make sure the batter is very thin, (a little thicker than milk ) adjust the consistency by adding water. Heat the griddle on medium heat. A very thin layer of batter is spread on the griddle (spread it as lightly as you can, which is the secret of getting a good neer dose) Grease with oil on the sides of the dosa, cover and wait for 25-30 seconds. Flip it to the other side, wait for few seconds (4-5 secs) and remove from the griddle. Enjoy the dose with coconut chutney or any other spicy side dish of your choice. Many enjoy eating the dose with honey, coconut mixed with jaggery (1:1 proportion) or any other pudding.

 

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Breakfast

Halasina hannu guliyappa

I can probably describe halasina hannu guliyappa as a cross between dumpling and a pancake. Very popular in Coastal Karnataka, which is delicious and a delight to eat. The mould to make the guliyappas can be found anywhere in south India or even in many Indian stores in the US.

Ingredients:

Rice- 2 cups

Jaggery -2 1/2 cup

Shredded coconut-3/4 cup

Cardamom powder- 1 tsp

Jackfruit– 30 to 32 pods or bulbs, chopped

Water- for soaking rice

  

Preparation:

Soak rice in water for 5-6 hours. Drain the water and grind rice, jaggery, coconut and chopped jack fruit with a little water into a fine paste. (You can add less or more jaggery depending on the sweetness of the jack fruit). The batter should neither be too thick nor too thin.

Allow it to ferment overnight.  Add cardamom and mix well. Pour into each mould and sprinkle a little ghee on top.

Cover with a lid and cook until the sides turn golden brown. Flip onto the other side and cook uncovered.

After 1-2 minutes, remove from heat and serve hot. Some like to eat it with honey.

 

 

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Breakfast

Couscous upma

Thought of making Indian version of upma with couscous. My mother-in-law had never seen or tried couscous before. She liked it a lot, especially how versatile it is since it can go with any spicy side dish or can be added as a main ingredient in a dish.

Ingredients:

Couscous (roasted)- 1cup

Beans- 200 gms chopped

Carrots -1 chopped

Peas-1/4 cup

Onion-1 finely chopped

Green chillies/ jalapenos – 4 cut lengthwise

Coriander/cilantro- small bunch, finely chopped

Coconut- 3 tbsp

Lemon juice- 2 tbsp

Sugar- ¼ tsp

Red chilli powder- 1/2 tsp

Cumin seeds- 1/2 tsp

Mustard seeds- 1/2 tsp

Oil – for seasoning

Salt- to taste

Preparation:

Heat 4 tbsp of oil in a pan, add mustard seeds and cumin seeds and allow it to splutter. Add green chillies, onions and fry until onions turn translucent. Also add red chilli powder and salt, mix well. Cook beans, carrots and peas until tender. Add 1½ cup water, coconut and allow the water to boil. Add couscous and close the lid. Turn off the heat when couscous has become soft but not chewy. Finally add lemon juice and sugar, mix well, garnish with cilantro and serve hot.

 

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Breakfast

Nuchinunde (Steamed dal dumplings)

I had some guests coming over the weekend and had promised them that I will prepare some south Indian breakfast. Wanted to prepare an item other than masala dosa, idli or upma which is very common. Thought nuchinunde would be something different and nice too.

Nuchinunde is a dish mainly prepared in Mysore-Bangalore region. Credit of teaching me this dish fully goes to my mom. Nuchinunde is very filling as it is made of dals (lentils) and goes well with majjige huLi or coconut chutney.

Ingredients :

Tuvar dal-1 cup

Channa dal-1 cup

Chopped green chillies/jalapenos- 8 to 10 or add according to your spice level

Shredded coconut-3/4  cup

Chopped onions- medium size 2

Chopped Curry leaves- 1 strand

Chopped cilantro/coriander- 2 to 3 strands

Minced ginger- 1/2 inch piece

Eno salt-1/4 teaspoon (optional)

Salt- to taste

Soak both tuvar and channa dal overnight or two hours before making the dumplings. Grind all the above ingredients coarsely except onions. Grind the mixture without adding water. Mix salt, onions and ground mixture well. Make dumplings of your desired shape and steam cook them for 10 mins. Do not forget to add ghee or clarified butter on top of the steamed dumplings before serving.

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Breakfast

Akki rotti

Akki rotti is made from rice flour (akki means rice in Kannada) and is a popular breakfast dish in karnataka. It is not as glamorous as idlis, dosa and vadas, but is a good, hearty breakfast.

Ingredients:

Rice flour- 3 cups

Onion- 1 finely chopped

Green chillies (jalapenos) – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Mix rice flour, onions, green chillies, coriander, cumin and salt, with water. Add sufficient amount of water until all the ingredients come together and form a lump. You can always sprinkle extra water while spreading on the skillet if the mixture is too dry.

Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet tapping with your fingers clockwise. Spread it to 1/4th inch thickness or even less if you want it to be crispy. Add a little oil on the sides and cook on medium heat. Make sure you cover it with a lid so it gets cooked well. Flip it on the other side and cook until golden brown or crispy.

Serve it with chutney. I personally like to have it with yogurt and mango pickle.

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Breakfast

Seeme akki (Sabudana,tapioca) rotti

Rotti is one of the most favorite breakfast foods in my house. My husband just loves it and so do I. So I try to prepare different types of rottis every weekend. Akki(rice) rotti is the most common one among all. Seeme akki rotti can be prepared in two ways, one with grated mango the other is with curds (yogurt). I have prepared it with yogurt this time. These rottis are very crispy and tasty.

Ingredients:

Seeme akki (sabudana,tapioca)-1cup

Yogurt or Curds-¾ cup

Rice flour- 1 cup

Green chillies (jalapenos) – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Soak seeme akki in yogurt and ¼ cup of water for 5-6 hours or overnight.  Add Rice flour, green chillies, coriander, cumin and salt, mix well with a little water. Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet. Add a little oil on the edges and cook on medium heat. Make sure you cover it with a lid so thats it gets cooked well. Flip it on the other side and cook until golden brown or crispy. Serve it with chutney or gojju which makes an awesome combination.

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Breakfast

Masale Dose

I have a story to share about the masale dose. I was staying in hostel when I was in my 11th grade. We used to wait for Sundays to come, not only because it was weekend but it was masale dose for the breakfast menu. We used to be up at 6.30am in the morning and stand in line. Our cook used to make 6 dose’s at once and we all had to wait until our turn came. We were ready to wait for 2-3 hours. Our cook made the best masale dose ever. Next comes my mother 🙂

Ingredients for batter:

Rice- 3 cups

Urad dal-1 cup (Preferably whole grain)

Fenugreek –1 tsp

Channa dal- 2tbsp

Thick poha (gatti avalakki) -2 tbsp

Salt- to taste

Preparation:

Soak rice and fenugreek for 5 to 6 hours. Soak rest of the ingredients for 2 hours. Grind all of them to a smooth paste. Add salt, mix well and ferment overnight.

Ingredients for making coconut chutney:

Shredded coconut-½ cup

Tamarind paste- 1 tsp

Jaggery-¼ tsp

Coriander or cilantro- 3 to 4 strands

Ginger-small piece

Curry leaves- 4 to 5

Channa- ¼ cup

Green chillies- 4 to 5 (medium hot)

Salt – to taste

Preparation:

Grind all the above ingredients with water and keep aside.

Chutney seasoning (optional):

Heat 2 tsp of oil in seasoning pan, add ½ tsp mustard seeds, ¼ tsp split urad dhal, asafoetida and 2-3 curry leaves. Allow to splutter and then add to the coconut chutney and mix.

Ingredients to make red chili paste (masale):

Dry red chillies -8 to 9

Garlic cloves- 2

Salt – to taste

Preparation:

Grind the above ingredients into a smooth paste using minimum amount to water.

Ingredients to make potato pallya (for filling):

Potatoes- 4 medium size

Onions-3 medium size

Green chillies- 5to 6

Curry leaves-4 to 5

Coriander or cilantro –handful (chopped)

Lemon juice-2 to 3 tsp

Sugar- a pinch

Turmeric- ¼ tsp

Mustard seeds-½tsp

Spilt urad dal-¼tsp

Channa dal–¼tsp

Preparation:

Cut potatoes into quarters and cook them until soft (microwave- approx 20 minutes). Peel  the skin and coarsely mash and keep aside.

Heat 4 tbsp of oil in pan, add mustard seeds, urad dal, channa dal , curry leaves and green chillies. Sauté for a minute or until it turns golden brown. Now add cut onions and turmeric powder and sauté until onions turn translucent. Add the coarsely mashed potatoes and mix well with a little water. Add a pinch of sugar, coriander and lemon juice at the end.

Mix the fermented batter well before making doses.

Heat a griddle, take a laddle full of batter and spread it until it is even. Apply oil to the edges and cook until it turns golden brown. Now flip the other side and cook well. Flip it again, simmer the heat and apply red chilli paste to the center and spread it across the dose. Add a scoop of potato pallya on one side and close the other side. Now it’s ready to eat with coconut chutney. Last but not the least, add some butter on top of the dose before serving.

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