ತಿಳಿ ದೋಸೆ (Thili Dose) / Instant Dosa/ Rice Flour Crepes

Few days ago Smi of 'Life Begins Nourish it' wanted the recipe for neeru dose. Smi, we don't make neeru dose but we do make thili dose, so here is thili dose recipe for you.......

You need the following to make thili dose :

Rice Flour : 1cup
All purpose flour/ maida : 1 tbsp
salt
water
Mix all the above to make a runny batter.

Seasoning : 1/2 tsp oil, jeera, broken dry red chillies and curry leaves. Heat oil and add the ingredients in the order mentioned. Transfer this to batter.

Heat dose tava/girdle. Apply oil on the tava and spread it over the it evenly. Pour/Spread a big spoonfull of batter over the tava. Now this batter is not like normal dosa batter so you cannot spread the batter with the back of the spoon. All you need to do is to pour the batter rather than spreading it. Let it become crips before you spoon it out of the tava. Enjoy with chutney powder or chutney :) Thin, crisp lacy creepes are ready in less than 15 mins time. We enjoyed our dose with kobbari pudi (coconut chutney powder)

Few Tips :
1. Do not soak the batter. Mix the ingredients and start making.

2. I use maida because the rice flour which we get here is not very starchy kind. If you reside in India and use home made rice flour you may not need maida.

If you are here on this page do not forget to take a recipe from my husband for a simple dal when he was a 'forced bachelor' for few days :D on Cooking Station blog

Bisi Uppinakayi/Grated Mango Instant Pickle

A tasty pickle which will be ready under 30 mins .....

All you need is.........

Raw Green Mango : 2 (peel and grate)

Pickle Powder : 2 tsp (click and follow the link for the recipe)

Salt and jaggery (bella, vellam, gur/gud, bellam...)

Oggarane/Seasoning
Sesame Oil : 2 tbsp
Mustard seeds, hing/asafoetida, turmeric powder, garlic -2 pods chopped into fine pieces, curry leaves

Method:
Heat Oil in a thick bottomed pan. Add seasoning ingredients in the order mentioned. Brown the garlic before you add curry leaves.
Add grated mango and sautee till mango softens and gets cooked. Add pickle powder, salt and jaggery and mix well. Cook for another 5 mins till the contents gets mixed and oil separates from the mixture.

Shelf Life:
This pickle stays good for 5 days when kept outside. Refrigerated pickle stays good for 3 weeks or more.

Challekayi Uppinakayi/Pickled Cordia Dichotoma

Have you heard of Challekayi ? ..some regional names ...


Kannada : Challehannu

Hindi : Bahuar

Telugu : Nekkara

Tamil : Viricu

Malayalam : naruveeli

Gujarati : Vado Gundo

Bengali : Bahubara

Assamese : Goborsuta


Other commonly known names : bird lime tree, clammy cherry, fragrant manjack, Indian Cherry, Sebastian Plum. Photo taken from here

This is my mother's favorite pickle. I must say it is a family favorite at my mother's parents place.We have many happy memories with this pickle. Pickling mainly happens in summer months. By end of April the pickles would be ready for consumption. April & May were holiday months for us and OMG..the way we licked away this pickle with almost everything is still fresh in my memory. It makes a fantabulous combination with chitranna, vangibath, uppittu, avalakki, mosaranna....


After eating we sat and counted the stones and there used be a competition "who eats more challekayi?" None could defeat my chikkamma (aunt)! She was (she can no longer take so much pickles and bonda now due to age factor )  a crazy fan of challekayi and menasinakayi bonda (mirchi bhajji).


In Kannnda ,'Challehannu thinsidra?' means asking the other "were you conned (Conn -Verb-to pursuade by deception) ?" Whenever I said I love this pickle my friends often laughed at me ...uh! whatever..we love it.


The recipe comes from my 85 yr old grandmother (my mother's mother) who narrated this when we were intensly discussing things which my mother liked. I noted it down and I was surprised to get a bottle of the pickle from my atte!


Few preparations :

1. Separate Challekayi from its stem, wash with water to remove dirt etc.

2. Spread them on a dry cloth and pat them dry.

3. Add salt. 4 cups of challekayi = 1 cup crystal salt

4. Take salt and challekayi in a big container (plastic/clay/bone china) and tie the mouth of the container with a muslin cloth. Let it stand in hot sun for next few days till all challekayi gets mixed with salt and changes it's color.


To soak and  grind : (measurements are given for '10 seru' challekayi. I am not sure about the conversion of 'seru' to kg but in my experience it is approximatly equal to 1 Kg)


Soak and grind :
Byadgi Menasinakayi/ 'Byadgi' red chillies : 250g

Agase Beeja/Flax Seeds :100g

Bellulli/Garlic : 5 gadde

Menthya/Fenugreek seeds : 100g

Harishinakommu /Turmeric in stems/ Turmeric Powder : 7 numbers/2 tbsp

Grind the above ingredients to a fine paste with water. Add this paste to salted challekayi. Tie back the muslin cloth and let this vessel stand in sun for next 30 days or till the gum inside the challekayi is not felt when you bite it open. Keep stirring the pickle with a long spoon twice everyday. The pickle is ready to serve. If you feel the pickle is too thick add boiled and cooled water and add to pickle and let it stand in sun for few days before it is consumed.