Kayi Holige - Thengai Poli - Kobbari Obbattu

Kayi Holige is a  classic Holige  recipe made with sweet Coconut stuffing. This recipe is made during festive occasions like Sankranthi, Ugadi,Navaratri &Diwali.  Bread with freshly Grated Coconut & Jaggery Stuffing gives distinct taste. I am a Big  fan of this Poli.In Adayar Anand Bhavan, they make soft & delicious  Poli's. Whenever i Go to Adayar Anand Bhavan I order this Poli. Poli & Ugadi Goes hand to hand. As ugadi falls on April 08th, of this Month, I planned to post this popular boli Recipe.

Kaayi Holige

Kayi- Holige

 Prep Time : 20  minutes. 

 Cook Time :  30  minutes.                              
 Recipe Category: sweet Recipe

Yield  :   10.

Recipe Cuisine: Indian

Ingredients 

To Make Outer Dough 

Maida  - 1 cup.
salt - as Needed.
Turmeric Powder - A Generous Pinch.
oil - 3 tbsp.
water .

Ghee - to smear.


For Stuffing

Coconut (Grated) - 2 cup.

Jaggery - 1 cup.

Cashews - 15 (optional)

Preparation 

To Make Outer Dough

Combine Maida,salt, turmeric powder, 2 tbsp of oil   together &  add water little by little,  to make a dough. finally add 1 tbsp of oil over the dough, cover it & let it sit aside for minimum  3 hours. Dough will loosen. Then after 3 hours, knead the dough again, to make smooth & pliable dough.

To Make Filling

•  Grate the Coconut &  Jaggery, & keep it Ready.
• Finely chop the cashews.
• Take a kadai, add a tsp of Ghee, add Grated coconut & Powdered Jaggery. Mix well.Cook in a Low flame,Jaggery  melts & it gets incorporated with Coconut & becomes thick as shown in the Picture. It takes nearly  3 -4 minutes to combine.Finally add finely chopped Cashews & give a Quick Mix.Take a small quantity of filling & Roll it. you could able to make a ball. This will be the right consistency.  Now Coconut Filling is Ready.

Method 

•  Make equal sized balls from the dough, as shown in the picture.
• Grease the banana leaf or ziplock  cover with oil, place the balls, and pat it into small poori's, as shown in the picture.

• Then place the filling - Purnam,  at the centre, then bring the edges to gether.

•  Again Grease your fingers with oil, then spread into thin Poli's.cook  at low - medium flame, on both the sides, by drizzling a tsp of Ghee, till Golden spots appear.Repeat the Same Procedure for Remaining Dough.

• When it is cooked on both the sides, remove it from the tawa.

Thengai Poli

Notes

• More the time the dough sits aside, dough will be softer &  becomes like elastic.
• Also, Do not compromise the quantity of oil, else dough won't be softer, so obviously poli's.
• Making the dough thin or thick, depends upon your choice.
• Adding the turmeric is optional.
• Let the poornam be stiff, if watery, poornam will come out while making bobbatlu.
• you can add pinch of cardomom powder atlast while making the  stuffing &  give a quick Mix.
• you can smear the Ghee on the top of Bobbatlu for extra taste.

Kobbari Bobbatlu

Mysore Style Avarakalu Saaru - Mochai Kottai Rasam - Surti papdi lilva Rasam

Averakalu (field beans) is a Popular Legume in Karnataka. Throughout the Winter season, kannadigas makes different Recipes with Averakalu.It is called Pithigi Pappu in telugu,Mochai Kottai in Tamil, hyacinth beans in English & Surti Papdi lilva in Hindi.This legume has its own taste & flavour.I am the big fan of this legume.At our homes we make Averakalu Saagu for Chapathi's. Today i have tried Averakalu Saaru with it.Rasam was so unique & distinct with its flavours & taste of Averakalu.It was so delish with Rice. So i wanted to share it with you all.

Averakalu Saaru

Prep Time : 15  min. 

Cook Time :15  minutes

Recipe Category: Karnataka Recipe

Serves: 5.

Ingredients

Averakalu (deseeded) - 1/4 cup.

water - 3 + 1/2 cups.

Tamarind - small amla size.

To Grind

Coriander seeds - 1 tbsp.
Cumin seeds - 1/2 tsp.

Pepper Corns - 1/2 tsp.

Fenugreek seeds - 10.

Garlic - 2.

Red chillies - 3.

Cooked Averalu - 1 tbsp.

Coconut - 2 tbsp. or small piece.

tomato -1.

To temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.

oil - to fry.

Prep Time : 15  min. 

Cook Time :15  minutes

Recipe Category: Karnataka Recipe

Serves: 5.

Ingredients

Averakalu (deseeded) - 1/4 cup.

water - 3 + 1/2 cups.

Tamarind - small amla size.

To Grind

Coriander seeds - 1 tbsp.
Cumin seeds - 1/2 tsp.

Pepper Corns - 1/2 tsp.

Fenugreek seeds - 10.

Garlic - 2.

Red chillies - 3.

Cooked Averalu - 1 tbsp.

Coconut - 2 tbsp. or small piece.

tomato -1.

To temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.

oil - to fry.

Preparation

• Soak the Fresh  field beans  for 4 to 5 hrs in water.Then the skin of  Field beans will becomes soft.Then, drain the water, & hold the beans between your hands, & press gently as shown in the picture, outer skin will come out, leaving the inner seed. similarly remove the skin for all seeds.

• Soak the tamarind in 1/2 cup of water, till soft.Then squeeze the tamarind,retain the juice & throw the Pulp.

Method

• Heat the oil, add mustard seeds, when it splutters add cumin seeds, when it sizzles add  Averakalu, saute for 2 minutes, in a medium flame,then add 1/2 cup of water.

• Cook for few minutes, till averakalu is soft.(mostly it gets cooked within 7 - 9 minutes).
• Then add tamarind extract with 2 + 1/2 cups of water.

• Mean while Grind everything given in ' To Grind ' column with needed water & salt.Grind everything into a little coarse paste.
• Then add ground paste to boiling water,Mix well.

• Cook in a medium flame. When it is boiled once,switch off the flame.
• Garnish with fresh cilantro.Serve with Hot Piping Rice.

Notes

• Adding ground tomato  gives, nice flavour to Rasam.
• Adjust Red chillies, according to your spiciness.
• you can add Grated coconut or coconut pieces for Grinding.

Mysore Masala Dosa Recipe - Authentic Karnataka Recipes

Mysore Masala Dosa is an Classic Karnataka Breakfast Recipe. Dosa's  are Crisp at outside, and spongy inside, Spread with hot Red chutney as one layer  & Potato filling in another layer,makes the dosa, hot & Spicy. Dosa filling with  Hot chutney,with a dollop of butter, when blended with mild potatoes tastes awesome.Coconut Chutney is a Perfect Accompaniment for this Dosa.when you go for Karnataka Restaurants,never miss this yummy Dosa. 

Mysore Masala Dosa 

 Prep Time : 4 hrs Soaking + 9 hrs Fermentation. 

Cook Time : 3 - 4 minutes per dosa.

Recipe Category:Karntaka Cusine.

serves  :   4 .   

Ingredients for Dosa Batter

Idli Rice - 1 cup.

Raw Rice - 1 cup.

Urad dal - 1/2 cup.

Poha(avalakki) - 1/2 cup.

Chana dal - 1/4 cup.

Toor dal - 1/4 cup.

Methi seeds - 1 tsp.

salt - as Needed.

Ingredients for Red Chutney

Fried Gram - 1/4 cup.

Shallots - 10.

Garlic - 6.

Red chillies - 7.

Tamarind - small piece.

salt - Needed.

oil - to fry.

Ingredients for Potato Masala

Potatoes(big) - 3.

Onions(big) - 3, or chopped onions - 1 cup.

Green chillies - 2.

Cashews - 15.

Ginger - 1 inch(chopped finely)

curry leaves - 1 sprig.

salt - to taste.

oil - to fry.

water - 1/3 cup.

Turmeric - 1/4 tsp.

cilantro - for Garnishing.

To Temper

Mustard seeds - 1 tsp.

urad dal - 2 tsp.

chana dal - 2 tsp.

Preparation of  Dosa Batter

Soak  Idli Rice,Raw Rice,urad dal,chana dal,Toor dal,methi seeds for 5 hrs, or overnight with needed water.  just wash and add Poha, while grinding. Then Grind everything into smooth paste,with needed water & salt in a wet Grinder.Allow it to ferment for 7 - 8 hrs,or overnight.Let the consistency of batter be dosa batter consistency.

Method

Preparation of Hot Red Chutney

• Heat the kadai, add 1 tsp of oil,  add Red chillies & tamarind, saute  for 2 - 3 minutes.Then add shallots,Garlic, saute till shallots turns light Golden brown colour, then add Fried Gram mix well. 
• Switch off the flame. Grind everything into a smooth Paste with needed water & salt.Now Red chutney is Ready.

Preparation of Potato Masala

• Cook the potatoes for 3 whistles, then remove the skin, & mash it well.
• Heat the oil, add mustard seeds when it splutters, add urad dal,chana dal  cashews & curry leaves, saute till dals turns golden brown.

• Add onions, Ginger and Green chillies. Saute till onions turns slightly  golden brown.
• Then add 1/3 cup of water, needed salt and 1/4 tsp of turmeric.When water starts boiling add mashed potatoes, saute for few seconds till water is absorbed, and it becomes a thick curry.

• Garnish with fresh cilantro.Now Potato curry is Ready.

Dosa Preparation

• Heat the tawa, spread the dosa. Drizzle some oil.
• When dosa is half cooked, spoon it with 1 tbsp of  Red chutney.Spread the chutney over the dosa, evenly, as shown in the Picture.

• Then add  butter, and spread evenly.(optional)
• Finally top with 3 tbsp of Potato Masala, slightly spread the Masala, and Fold the Dosa.
• Don't flip the Dosa.Serve hot with Coconut Chutney or Sambar.

Notes

• Always use wet Grinder, for Good Results.
• Taste of Masala dosa depends on  Red chutney.I made the Red chutney with Hot & Spicy. if you want less spiciness, reduce the no of Red chillies. 
• Adding Ginger gives nice flavour to Masala.
• Make the masala, as little thick curry,than dry, for good Taste.
• Adding butter is optional, if you want nice crispy browning texture, add butter.
• Coconut Chutney is an apt combination for this Dosa.

Akki Roti (karnataka Style) - Instant Rice Roti Recipe (With Variations) - Rice Pancakes

Akki Roti is a Popular Karnataka Recipe made with Rice flour  as a main Ingredient. Akki means Rice and Roti means Pancakes of Native kannada. (wikipedia). you can add onions,carrots,cucumber soaked chanadal & sesame seeds to the dough  for extra taste.During avarekalu season,you can add   avarekalu (field beans) to the dough to make avarekalu roti.In my home,my Mom often makes this roti at evening times,after she comes from office.It is  an easy and Instant breakfast/Dinner Recipe.

Akki Roti

 Prep Time : 15  min. 

Cook Time : 3 -4   minutes per roti

Recipe Category:Karnataka  Recipe

serves  :   1 . 

Ingredients

Rice flour - 1 cup.

onions - 2.
Green chillies - 3
cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.
Chanadal - 2 tbsp.
coconut (grated) - 2 tbsp.
coriander leaves - handful.

salt - for taste.
oil.

Preparation

• Chop the onions,Green chillies, Curry leaves  and Coriander leaves  finely.
• Soak the Chanadal for 1 hour before preparation.

Method

• Take a mixing bowl combine rice flour, Soaked Chanadal, chopped onions,cumin seeds,Green chillies, coriander leaves, curry leaves,salt   and Grated coconut.
•  Mix everything  by adding  water little by little  into soft and spreadable dough.

• Take a plastic sheet or banana leaf  grease with oil, take big lemon  sized dough and spread  it into a circular disc, in between wet your hands in bowl of water. 

• Heat the tawa, when it is hot,place the  roti, over the tawa, drizzle some oil.
• Cook till, both the sides turns little  golden brown colour then remove it from tawa.Serve hot.I wanted  the roti's to be little soft.so i have taken when it turns little brown.if you want it more crisp, cook for few more minutes, till it turns crisp, and more golden.

Notes 

• you can add  2 tbsp of  crushed roasted peanuts to the dough for extra taste.

Variations 

• You can also  add  Ground  Coconut + Green chillies + Ginger + salt  while making the dough,instead of chopping it.
• you can add cucumber(grated) to the dough.you can also add any of these veggies like Carrots(finely chopped)/bottle gourd(grated)/ beetroot(grated)/Radish(grated)/ spinach/Methi leaves/ dill leaves/mint leaves/drumstick leaves  to the dough for extra Nutrition.
• Avarekalu  Roti: For 1 cup of rice flour, you can add 1/4 cup of Cooked  Avarekalu(field beans),and add rest of the ingredients as i mentioned above to make the dough.
• Spinach Roti : you can blanch the spinach, puree it and mix it with rice flour,then add all other ingredients as i mentioned above to the dough, and cook as usual.
• Serve with Tomato Thokku,Mango Thokku,Andhra Tomato Pickle,Gutti Vankaya Kura,  Avarekalu Sagu, or Coconut Chutney.

Soft Ragi Roti - Ragi Adai - Nachni Roti

Ragi roti is a popular breakfast recipe in state of karnataka. This Roti is made with Ragi flour. Finger Millet's(Ragi) Phytochemicals help in slowing digestion process. This helps in controlling blood sugar level in condition of diabetes.It also  contains high fiber content than rice and wheat.Ragi is a very good source of natural Iron. Ragi consumption helps in condition of Anaemia.Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health.Ragi is rich in Calcium which helps in strengthening bones. It is an excellent source of natural calcium for growing children and aging people.Now we learn to make healthy and popular karntaka cuisine Ragi Roti.

Soft Ragi Roti

Preparation Time:10 minutes.

Cook Time : 25 minutes                
Recipe Category:Millets Recipes Recipe

Cuisine:Karnataka
serves:6.

Ingredients

Ragi flour - 1 cup.

Onions - 2.

Green chillies - 3.

Tamarind - small amla size.

salt - to taste.

water - 1 cup + 1/4 cup.

cilantro - 1 fistful.

To Temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

oil - As needed.

curry leaves - 1 sprig.

 

Preparation

• Soak the tamarind in 1/4 cup of water, till it is soft, then squeeze the tamarind to get the extract. Throw the pulp and retain the water. Now Tamarind extract is Ready.

Method

•  Heat the oil, add mustard seeds when it splutters add cumin seeds .

• When cumin seeds sizzles add green chillies & curry leaves. When chillies turns pale colour,  add  onions, saute till onions turns pink.Then add 1 cup of water + 1/4 cup  of Tamarind Extract.
• When water  comes to rolling boil, add Ragi flour.
• Pour Ragi flour in one hand, and keep on stiring water  in other hand. Make sure it should not have any lumps in it.stir till becomes a whole mass and leaves the sides of kadai.Garnish with fresh cilantro.mix well.Now Dough is ready.

• Divide into 4 equal sized balls.Grease the banana leaf or polythene sheet,then spread each ball as shown in the picture.
• Heat the tawa, when it is hot, transfer the roti to tawa , when it is little cooked drizzle some oil.

• Flip on other side, remove from tawa,  when  both sides are cooked .

Notes

• Adding Tamarind extract gives extra tangy taste to ragi flour.
• Cook the Roti always in a Medium flame,else roti may burnt.