Cone Dosa

The batter for this is the same as the regular dosa. But the trick to make a cone, Will explain this in detail below. My 2 kids love the cone dosa instead of regular round dosa. Learned how to make cone dosa in my parents place Mysore, India. 






Dosa Batter Prep Time  : 4 hrs + 8hrs Fermintration
Prep Time : 5 Mins
Cook Time : 5 Mins


Ingredients for Dosa Batter
  • Urad dal / Black gram / Uluthupapparp - 2 Cup
  • Par Boiled Rice / Kudbalarshi / Kudubalakki - 1 Cup
  • Water to soak
  • Salt to taste
Method for Batter
  1. Wash rice and urad dal. Soak plenty of water for 4 hrs
  2. Then drain all the water add into wet grinder or blender / mixer
  3. Add 2 cups of water and grind into a smooth batter
  4. Add salt and mix well. Close the lid and keep it to ferment about 8 hrs
Method for Cone Dosa
  1. Heat tawa / plain flat pan. Pour a laddle full of batter in a pan and spread it like a round shape (Pancake) should be thin. Cook in a medium flame 
  2. Melted butter and oil mixed it, in a spoon pour oil and butter on the edges. When it is almost golden roasted switch of the flame. Take a knife or scissors or sharpen spatulla (whichever is handy) cut the dosa into 1/3 (till middle) and flip over and roll till the other edges. 
  3. Serve with Chutney  or Sambar



| Copyright © Malas - Kitchen 2013 | | All rights reserved

Kosu Vade | Cabbage Vada | Fritters

Kosu Vade has a unique taste. This vade has become very popular in functions and parties in Bangalore and Mysore. I had this when i visited India this summer. I found it so delicious & crispy that i remembered the ingredients and tried it.



Prep Time : 15 Mins
Frying Time : 20 - 30 Mins

Ingredients
  • Kosu / Cabbage - 1 cup , Shredded
  • Akki Hittu / Rice Flour  - 1 cup
  • Chiroti Rave / Fine Sooji / Semolina -1/2 cup\
  • Bisi yenne / Hot oil - 1/4 cup
  • Salt to taste
  • Hasimensina pudi / Red Chilli powder - 1 tsp
  • Asafoetida / Hing -  a pinch
  • Karibehuvu soppu / Curry leaves  - few
  • Green chillies - optional
  • Water - 4 tbspn
Method
  1. Shred the cabbage in the food processor or grater / chopper
  2. Mix all the ingredients in a bowl add little water and mix well just like thick dough
  3. Heat 400ml oil in a pan 
  4. Make a small balls and take a small size plastic sheets and make patties  & drop it in the hot oil slowly 
  5. Deep fry till golden brown color and serve with ketchup or chutney along with coffee/tea








| Copyright © Malas - Kitchen 2013 | | All rights reserved

South Indian Mixture

Hope everyone had a Great Diwali this year and also had lots of sweets. To counter the sweets I have made a spicy south indian mixture.Well it is easy to make.  Took me just an hour to make a big size of box of mixture. It is fresh home made, no oily smell and made out of cholesterol free oil. Good accomponiment with tea or coffee and also nice for cold winter evenings.
 







Prep Time : 10 Mins
Frying Time : 45 -50 Mins

Ingredients
  • Kadlekai / Peanuts - 1/2 cup
  • Hurkadle / Dalia / Roasted gram - 1/4 cup
  • Gati Avalakki / Thick Flatten Rice / Thick poha - 1/4 cup
  • Godambi / Cashews  - 4 tbsp
  • Karibehu soppu  / Curry leaves - 2 strings
  • Aachumensina pudi / Red Chilli powder - 1 tsp
  • Salt to taste
  • Sakre - Sugar  - 1/2 tsp
  • Oil - Deep fry (400 ml)
Ingredients for Sev
Method
  • Heat oil in a frying pan , Fry peanuts until golden color remove and drained in a paper towel
  • Add dalia and fry again till golden color, then add curry leaves with in a second take out , drained in a paper towel, Add cashews and remove then add Avalakki/poha and remove drained in a paper towel (do it one by one ingredients)
  • Mix together in a large bowl , sprinkle chilli powder, sugar, salt and mix well
  • Then make a khara seve ( check out the recipe link ) 
  • In the same Khara sev batter  make ribbon sev use other chakli presser plate
  • Crumble khara sev and ribbon sev 
  • Take a large box mix all together and close the lid and shake well so that salt and chilli powder mix well all.
  • Serve and store it in airtight box


| Copyright © Malas - Kitchen 2013 | | All rights reserved