Showing posts with label Manglorean special. Show all posts
Showing posts with label Manglorean special. Show all posts

Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.

Saturday, December 6, 2014

Tuna pickle


Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
 I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


  1. For 1 kg boneless Tuna fish :
  2. 2tsp Pepper Powder
  3. 2tsp Turmeric powder
  4. Salt to taste
  5. 1/2 liter sunflower oil
  6. 2tsp Mustard seeds
  7. 2 spring curry leaves
  8. 3Tsp Sliced ginger 
  9. 3-4 Onion (Medium) Chopped
  10. 1 whole Garlic bulb (peel and chopped)
  11. 10 Green chillies ,slit length wise
  12. 1 cup Vinegar
  13. 2tsp Sugar
  14. Salt to taste

Grind to a paste :

  1. Spicy Chilly powder - 1/2-3/4 cup
  2. Kashmiri chilly pwdr - 2 tbsp
  3. Ginger (sliced) - 1/4 cup
  4. Mustard seeds - 1 tsp
  5. Methi seeds - 1 tsp
  6. Vinegar - 1cup

Method ;

  • Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
  • Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
  • Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
  • Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
  • Add vinegar, salt and sugar and mix it well.
  • Let it boil once. Now remove from fire.
  • Add fish into gravy when its warm. Mix it well.
  • Now let it cool completely. Store in air-tight bottles.
  1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
  2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for worries. I hope this helps.
  3.  You can use any type of boneless fish or fillet for making this pickle.

Sunday, May 13, 2012

Kori Sukka( dry chicken curry with coconut).. an authentic Manglorean dish

On the occasion of Mother's day  i am here with one of  my  amma's(mother )favourite dish Kori sukka.She used to love that dry masala more than the chicken.This is a very popular "Bunts" dish which is served on all occasions .Kori means chicken and sukka means dry dish.This dish is very popular through out the region of Tulu nadu in the south west of india.The cuisine of bunts is famous all over india.Some popular among them are kori ghashi,kori sukka,kaney masala,neer dosa,kori rotti,pundi gashi and Bangudey(mackerel ) puli munchi.

    Usually they prepare this dish with country chicken or free range, which is little hard and chewy compared to our broiler or farm fed chicken.This dish tastes goes well with our manglorean dishes  like idli,neer dosa or pundi/ oondi .Country chicken with skin tastes good.

  1. Chicken-1(medium sized pieces with or without skin)
  2. Red chillies-10-12
  3. Coriander seeds-2tbsp
  4. Cumin-3tsp
  5. Ajwain/ova/oma-1/2tsp
  6. Fenugreek seeds-1/4tsp
  7. Pepper-1/2tsp
  8. Garlic 1Pod
  9. Tamarind-1small lemon sized ball
  10. Coconut grated-1(4cups)
  11. Turmeric powder-1/2tsp
  12. Onion-4 chopped
  13. Butter or oil-1tbsp
  14. Salt to taste
  15. Curry leaves-2 springs
  16. Coconut oil/ veg oil-3tsp


  • Heat 1tsp of oil and roast red chillies,coriander seeds,fenugreek,ajwain, cumin-1tsp and pepper corns very on low flame until the all the dry masalas changes to light brown color.
  • For the 1st paste : grind roasted masala along with turmeric,1 pod of garlic and tamarind to smooth paste adding 1 cup of water and keep aside.
  • For second paste : In the same jar grind coconut along with Cumin seeds to a coarse paste without adding any water ( just one or 2 round is more than enough while grinding.In this dish you should feel the coconut and jeera/cumin ,so keep it as coarse as possible).
  • Now heat the remain oil or butter, add 1 chopped onion and saute for few seconds then add  the 1st masala paste along with chicken and salt and  do not forget to add plenty of curry leaves to get that nice fresh  flavour.
  • Cover it with lid and boil till the chicken is cooked well.
  • At this state add second masala paste* and mix it well ,let the masala coats the chicken pieces. cook  on high flame till the dish is fairly dry.Switch off the gas .
  • Now take a small pan and add little coconut oil ( i prefer coconut oil which enhances the flavour of this dish ) or any other veg oil.when its hot add onion and remaining curry leaves and fry until onions turns to golden brown .Temper the Kori/ chicken sukka with fried onion and curry leaves.
  • Serve hot with Paan pola/neer dosa or plain boiled rice.

Sunday, March 4, 2012

Beet & Potato Cutlets

This is typical manglorean style cutlets because of there they use rava/semolina for coating,Whereas in other cities you get breadcrumbs coated one  but rava makes this cutlet unique from others .Actually I was very fond of these cutlets,when i was a kid.So whenever i make this,it brings back so many memories!
Beet and potato cutlets
Potato-5-6 (boiled and peeled)
Beet root-1(boiled)
Green peas- 1/4 cup(boiled)
Ginger-1inch piece( chopped finely)
Garlic-6-7 cloves(chopped finely)
Garam masala-2tsp
Green chilly-4-5 (chopped finely)
Red chilly powder-1tsp
Cashew nut-6-7 (chopped)
Cumin seeds-1tsp
Fresh coriander leaves-1 cup(chopped)
Salt to taste
Rava( wheat semolina) -1cup

cutlet mixture

  • Mash potatoes,chop boiled beetroot finely and keep aside.
  • Heat a pan add 1tbsp of oil,then add some cumin seeds wait till it crackles.Now add chopped cashew nut  and fry till it changes to light brown.
  • Add chopped ginger,garlic and green chillies and saute for a while,add chilly powder,garam masala powder and salt,mix it well.
  • Then add mashed potato, chopped  beetroot  and boiled green peas( you can use dry or fresh.If you are using dry peas,then soak them overnight and pressure cook) and mix it well with the masala.
  • Finally add coriander leaves and switch off the gas.
  • Let it cool completely before making the cutlets.
  • Refrigerate the filling for sometime to get that perfect shape as it is easy to handle.
 For making cutlets:

beet-potato cutlets
  • Take a big lump of this mixture and make flat heart shaped cutlets.
  • Now roll all the prepared cutlets into the rava and coat it well,press it nicely with your palms
  • Now heat oil in a pan and start shallow frying on both the sides on medium flame till brown and crispy.
  • Serve hot with tomato sauce.

beet potato cutlets

Tuesday, February 28, 2012

Bread upma!!

Bread upma is our favourite evening snack .So if you bored of eating bread and butter you can try this simple upma .You can pack this for tiffin box too.

Bread-10-12 slices
Onion-2 chopped
mustard seeds-1tsp
Green chilly-2-3 chopped
Salt to taste
Curry leaves-6-7
Coriander leaves for garnishing

  • Cut the bread slices into small pieces.
  • Heat a deep kadai or pan and pour oil. Now add some mustard followed by chopped green chillies,curryleaves.
  • Now add chopped onion and Saute for some time then add bread and little sugar and salt.
  • Stir it well for 2mins and switch off the gas.
  • garnish with chopped coriander leaves before serving.

Sambar...amchi kolumbo(GSB konkani)

GSB's like sambar a lot.We can have it for breakfast or lunch or for dinner .It tastes superb with rice or south indian idli or dosa.Normally we use ready-made Sambar powder .But for our marriage functions they prefer freshly  ground sambar masala along with little coconut which tastes as well as smells awesome specially when they serve it with rice and papadam.So when ever i have time i prefer freshly ground  sambar.

Ingredients for the masala:-
Coriander seeds-3tsp
Red chilly kashmiri-8-10
Chana dal(Chick peas )-1/2tsp
Asafoetida powder -1tsp
Black sesame seeds-1/2tsp
Pepper corns - 4-5
Turmeric powder-1/2tsp

for the Main dish:-

Mixed veggies(french beans,mangalore cucumber,oniln and potato)
Mixed vegetables(french beans,carrots,potato,brinjal,onion,mangalore cucumber,drumsticks etc any of the these )-3 to 4 cups(cut into cubes)
Turdal(yellow lentil)-1 cup
Salt to taste
For the seasoning:-
Mustard seeds-1tsp
Curry leaves-10-12
Coconut oil or veg oil-2tsp
Coriander leaves for garnishing

Mehtod of making sambar masala:
  • Dry roast all the  sambar ingredients except both turmeric and asafoetida powder together till dark brown  or until you get that nice aroma.At last add turmeric and Asafoetida powder and switch off the gas.
  • Now grind the roasted ingredients along with a small marble sized ball of tamarind to fine paste and keep aside.
Method :

  • Pressure cook dal and vegetables in a separate container and if you are using brinjal and drumsticks then you have to boil it separate without pressure cook.
  • Take 3 whistle and switch off the gas.
  • Once the pressure cooker cools down open the lid and beat the dal nicely and transfer it to a big vessel.Add the mixed cooked  vegetable and bring to boil adding salt to taste.
  • now add the ground sambar masala and boil further.Now switch off the gas .
  • Now keep the small pan to tempering.Put some oil let it heat now drop some mustard and let it crackle,then add the curry leaves and switch off the gas and pour this over the sambar.
  • Now garnish the sambar with fresh coriander leaves.
  • Serve hot with rice,ghee and with crispy fried papad.

Rice and sambar

Saturday, February 25, 2012

Stir fried bottle gourd peel with potato and chow chow

stir fried bottle gourd with potato and chow chow
We GSB's eat  a lot of different vegetable peels which is tasty  and healthy too.So in my todays dish its not the bottle gourd but its peel is the main ingredient i am using along with some potato and some chow chow(simey badaney in kannada).
My mom used to prepare this dish at that time i remember she used to tell how to choose the gourd It should be  free from blemishes or dark spots and it should look soft and tender with shiny outer cover.So when we cook the peels it should melt in the mouth.

bottle gourd peels
bottle gourd peels
Bottle gourd peels-2 cups(cut into long stripes)
Potato-1(cut into long stripes with the peels)
chow chow-1 small(peel off the skin and cut into long stripes)(optional)
Chilly powder-1tsp
Mustard seeds-1tsp
Salt to taste

  • Heat oil in a kadai add mustard seeds .Let it crackle for some times then add chilly powder followed by asafoetida.
  • Now add bottle gourd peels,potato and chow chow and salt to taste.
  • Cover and cook on low flame till done.
  • Serve hot with rice and dal.

Stir fried bottle gourd peels

Wednesday, February 22, 2012

Hinga (asafoetida)chutney....

GSB Konkani's want this chutney almost daily.The main flavor comes from asafoetida.This chutney goes well Protein rich (Soya bean and horse gram) dosor any other dosa ,idli or kottey idli..

Asafoetida chutney

Green chilly-2
Red chilly-1
Tamarind-a small marble sized lump
Asafoetida-a small marble sized lump 
Asafoetida powder-1small tsp
Salt to taste
Mustard seeds and curry leaves for tempering.

 red chilly and green chilly

  • Fry  chillies and asafoetida  with a tsp of oil as shown in the picture.
  • Now grind all the ingredients to smooth paste.
  • Now take a small pan add a tsp of oil,heat on medium flame.Now drop some mustard and let it crackle followed by curry leaves and switch off the gas.
  • Garnish the chutney with the this seasoning.

French beans kismori......a.konkani dish

french beans kismori

Kismori is typical konkani dish mostly prepared using fried bitter gourd or carrots but just for a change i tried this with  french beans


French beans-1/4 kg(finely chopped)
Onion-2 finely chopped 
Green chilly-2 chopped 
Ginger-small piece(finely chopped)
Coriander leaves for garnishing 
Lemon juice-1tsp
Salt to taste
chopped french beans

  • Blanch beans till its soft.
  • Now heat a pan add ginger,green chillies followed by blanched beans and salt.Stir for 5mins.Switch off the gas and transfer this to seving bowl .
  • Garnish with chopped onion,grated coconut and sprinkle some coriander leaves.
  • Add some lemon juice before serving.

Monday, February 20, 2012

Rava urad dal idli...satvik food..specially for shivrathri

Today is shivratri festival so we hindu's fast whole day....but according to GSB's fasting means they just avoid rice,garlic and onion.So is quite common to prepare this idli because rava is allowed in our fasting.

Urad dal-1 cup
wheat semolina(rava)-21/2 cups
Salt -2tsp

  • Soak urad dal for 4-5 hours
  • Now grind the dal into smooth paste, the batter should not be too thick as we have to add rava later.

  • Now take a clean muslin cloth or any white cloth and put the rava ,tie it and steam it in a double boiler or in a idli steamer as shown in the above picture for about 10-15 mins on a midium flame.Make sure that water won't go inside the rava  so tie the cloth properly.

  • Now spread the rava,on a plate to cool a bit.

  • After 30 mins mix the rava with the urad dal batter and leave it overnight to ferment and aslo add 2tsp of salt.

  • Next day morning,give it a nice beat and add some more water if needed.The batter should be medium thick.
  • Now boil the water in a idli steamer and grease the idli cups, fill it and steam idlis for 15 min. 1st 10 mins on high flame then 5 mins on medium flame.
  • Now open the lid and take out the idli cups and let it cool a bit.Then scoop idli out of the cup and transfer it to a bowl.
  • Serve hot with Ginger chutney or any chutney of your choice.
Note: if you are using wet/electric grinder then add 3 cups of rava instead of 21/2 cup.

Wednesday, February 8, 2012

Sambar powder

Kashmiri red chillies-2 cups
spicy flat red chillies-1 cup
Guntur chillies- 1cup
Coriander seeds-1cup
Chana dal-1/4 cup
Sesame seed-1tbsp
cumin-1/4 cup


  • Dry roast chillies in a heavy bottom pan over low flame till its changes its color then transfer it to a plate. 
  • Same pan put coriander and chanadal and fry for few mins.
  • now add cumin,pepper and rice and fry further few mins on a low flame.
  • At last add fenugreek,sesame seed and fry till the coriander seeds changes its color to medium brown.
  • Now switch off the flame and add turmeric and asafoetida and mix it nicely.
  • Now mix all the ingredients and make fine powder.
  • Let it cool down then store it in a container.

cabbage sandigey(cabbage vodi in konkani).

Vodi is a specialty of GSB konkani's a type of sun dried rice fryums .Its also very famous in other parts of south india,but this type of vodi is only prepared by  Konkani GSB's. Actually we love to have papad or vodi along with  our rice and dal whether its lunch or dinner some fried item is a must.
vodi is a dried snack which is light and crispy when its fried and goes well with rice and dal or sambar .It aslo goes well with our south indian kanji/ ganji /pej ( boiled red rice with starch) in konkani .Normally people prepare this in summer and use it for rainy season.
          Every year i prepare this with different combination,i use garlic or onion in place of cabbage.

Rice(dosa rice)-11/2
Sabudana-1/2 cup(soak for an hour)
Beaten rice-1/2 cup(grind it along with rice)
Cabbage-2 cups(chopped finely)
Red chilly-15
salt to taste


  • Soak rice for about 10-12 hours in 11/2 liters of water
  • Grind  rice to fine paste along with chilies and coriander.(if you are using beaten rice instead of sabudana then grind it along with rice)
  • Now heat a heavy bottom pan and mix the paste,soaked sabudana and salt.
  • Now add  2 lts of boiled water to the paste and keep on stirring to avoid any lumps.If it is too thick then add some more boiled water and keep stirring all the time.cook over a low flame.
  • Cook till it starts bubbling. cook further for 5 mins.
  • Now switch off the flame and add chopped cabbage.
  • Cover and keep over night.
  •  To prepare vadies, spread some plastic sheet outside or in the balcony or in the terrace ,drop the mixture with a spoon or with the fingers into small lumps.Dry in sun for  a day and next day turn over,dry again for 2 or 3 more days till its completely dry.
  • Store  in an  air tight container.t

 1. Be careful when you are adding salt to the vadi batter,as it shrinks to 1/2 of its original size when it dries.So add little less salt than normal.
2.its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.

Tuesday, February 7, 2012

Sanna idli(savory cabbage idli) a konkani delicacy

Sanna idli is a konkani dish.We have it along with rice and dal for lunch or dinner.It is different from the normal idli.It is spicy and stuffed with cabbage and onion.You can prepare this with or without cabbage also.

Dosa rice -1cup
Cabbage-11/2 cups( chopped finely)
Onion-1 big(chopped finely)
Coconut-1cup (grated)
Red chilly dry-7-8(roasted in tsp of oil)
Red chilly powder-2tsp
Tamarind-1 marble sized ball
Salt to taste


  • Soak dal and rice together for 3-4 hours.
  • After 4hours drain the water and grind rice-dal mixture along with coconut,red chillies and tamarind to a coarse paste(rava consistency ).
  • Now add salt,cabbage and onion .
  • Batter should be little thicker than dosa batter.
  • Now grease the idli cup and steam it in a cooker with out the whistle for 30 mins or till cooked . Just check  by pricking knife or fork for double sure .If it is cooked then the knife will come out clean otherwise cook further few more mins.

Note:-Same you can prepare with the idli rava.Then no need to soak with dal .Just grind dal along  with coconut,red chillies and tamarind and mix this to rava( washed and soaked for 10 mins).
Serve along with dal and rice.We put coconut oil while serving.

Saturday, February 4, 2012

Garlic chutney

Garlic chutney

Garlic is a widely recognized health enhancing supplement around the world.Garlic promotes the well being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.Garlic has germanium in it.Germanium is an anti-cancer agent and garlic has more of it than any other herbs.Another health benefit  of garlic is it helps regulate the body's blood pressure.So whether you have a problems with low or high blood pressure garlic can help equalize it .It is also a good choice for killing and expelling parasites such has pin worms from the body.
         In addition to all these health benefits,garlic is packed with vitamins and nutrients .Some of them are vitamin A ,B,B2  and C,calcium ,Zinc, potassium, protein and many others.
                                I still remember whenever i had this tonsillitis my amma(mom) used to advise me to have garlic with beaten rice.Just crush few garlic cloves and have it  along with beaten rice,chew it for some time and swallow it.It acts like a antibiotic. Another   mom's remedy, when ever our servant used to complain of pain in her fingers due to peeling off the skin around her finger tips,my mom used to fry some garlic along with some salt and used to tie them around her finger and believe me the pain just vanishes within no garlic is a very useful herb.I try to add this in my daily diet in some forms.Today i want to share this tasty garlic chutney which we use to carry when we used to travel by train  along with our soft idlies.Let me start with the ingredients for this lovey chutney.

garlic cloves-8-10(crushed slightly)
red chillies-6
tamarind-1marble sized ball
coconut oil or any other oil-1tsp


Oondi(steamed rice balls) a mangalorean special

  • Fry garlic and red chillies in coconut or any other vegetable oil till garlic changes to light brown color.
  • Now grind garlic ,red chillies ,tamarind coconut and salt to fine paste with very little water to fine paste.
  • serve with dosa,chapati or idli.
Note:-If you want to keep this for a couple of days then add little more oil while frying garlic and just don't add any water while grinding.

Friday, February 3, 2012

curd rice(south indian yogurt rice with fruit and nut)

Curd rice or mosaranna in kannada is most popular rice dish in  south india and Maharashtra.In many temples this dish is served as pasadam(blessed food)after offering to god.Therefore this dish is very divine for me.Many people prefer it with lime or mango pickle, which is a great combination hence this is bit sour.Normally we serve this at the end of our lunch or dinner.If you are travelling and you prefer home cooked food then this is the best choice.I also prefer this dish for picnics and for the my kidslunch box.Because of curd and fruits this dish is very cooling effect which makes a perfect summer dish too.

rice-1 cup(basmathi rice or sona masoori)
for seasoning:-
green chilly-2-3 chopped
curry leaves-5-6
ginger-1inch piece
oil -1tsp
for garnishing:-
pomegranate seeds-1 cup
cashew nut-8-10 roasted
grapes-1/4 cup chopped or cut into half

  • prepare rice by adding 21/2cups of water in a pressure cooker and cook till 30 mins or boil 1ltr water in a sauce pan and then add washed rice and cook till its sticky and soft.Then strain the water. Allow it to cool completely.
  • In a bowl add cooled rice in that put  thick curd and salt to taste( you can add little sugar if you want).
  • Now prepare seasoning .heat the small seasoning pan put some oil then add mustard let it sizzle then add green chilly and ginger .At last add curry leaves and switch off the gas.Pour this over the rice-curd mixture.Mix it well.
  • At last garnish with pomegranate seeds,cashew nut ,raisins and with grapes.

Oondi(steamed rice balls) a mangalorean special

Oondi is a specialty of mangalore.In konkani we call it oondi and in tulu they call it pundi but the taste and the method is same.oodi goes well with any kind of chutney or with any curries.Even you can serve this with home made ghee or jam or with honey.I served with Garlic chutney.

oondi with garlic chutney

Par boiled rice(white ukda,katsambar in konkani) - 2cups
salt to taste
For tempering:
fenugreek seeds(methi)-1/2tsp
Urad dal-1tsp
ghee or any oil-1tbsp


  • soak boiled rice overnight or 5-6 hours  and next day morning grind it along with coconut and with 2tsp of salt to a coarse paste.
  • In a kadai or thick bottom sauce pan put a table spoon of ghee or any vegetable oil.
  • when the oil gets hot add urad dal let it change its colour to light brown add mustard followed by fenugreek seed.Let it change its colour to light brown
  • Now add the ground rice and coconut mixture add 5 glasses of water and keep stirring all the time until its dry and leaves the side of the kadai.
Note: you can add more coconut if you like for that extra coconutty flavour

  • now make round balls and just make a small well in the middle.
  • now place the container in the pressure cooker or idli steamer and steam for about 20 minutes on high and 10 minutes on low flame.
2nd method
2 -cups idli rava
1/2 -1 cup freshly grated coconut
Salt to taste
4- cups of water 
Soak rava for 20 -30 mins,then strain the water and keep aside.Grind coconut coarsely with a cup of water.Add this to the soaked rava.Add remaining water and salt to taste and mix it well.
Rest is same as 1st method.

  • Serve hot with any chutney or sambar.
Note: Don't put too much water in the cooker.
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