Thursday, September 29, 2011

Majiga Attulu ( Buttermilk Dosa )

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

  • 1 cup maida (all purpose flour)
  • 1 1/4 cup rice flour
  • 1 cup curd
  • pinch of hing (asafoetida)
  • 4 finely chopped green chilli
  • 2 tbsp chopped coriander
  • 1 tsp jeera (cummin seeds)

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

(Click all images for enlarged view)

  • 1 cup channa dal
  • 2 green chilli
  • 1/2 cup grated coconut
  • 2 springs of coriander (cilantro)
  • salt to taste
For tempering
  • 1 tsp oil
  • 1/4 tsp jeera (cummin seeds)
  • 1/4 tsp mustard seeds
  • 1 spring curry leaves
  • 1 red chilli
  • pinch of hing
Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

Sunday, September 4, 2011

Modaks for Lord Ganesh

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour
2. Making the dough for the shell
3. Making the filling
4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour
Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

  • 1 cup rice flour
  • 1 cup water
  • 1/4 tsp salt
  • 1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.
Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

  • 1 cup grated coconut
  • 3/4 cup sugar
  • 1/8 cup water
Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

( Click all images for enlarged view )

Note: Rice flour should be very fine, do not use excess water when making dough .
Dont use too much stuffing for modaks otherwise they will break apart.


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