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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Main Course

HuLisoppu

This is a very popular dish is south Karnataka, made of any or all types of greens. It is very nutritious and goes very well with rice or ragi mudde (millet balls). Other vegetables like onions, potatoes, brinjal (eggplant), and beans like black channa dal, avare kaaLu (available in Indian grocery stores as “surti lilva” or “papdi lilva”) can also be added.

Ingredients:

Toovar dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Swiss chard) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies/jalapenos – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2

Preparation:

Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.

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