Hesarumolake Dose/ Moongbean Sprout Dosa

A protein rich treat to vegetarian's. Not sure if this is called pesarattu in Andhra as I have never tasted pesarattu. However, this version of moongbean sprout dosa tasted delicious. Try it to know it :) .It can be classified under instant dosa category if you buy sprouted moong bean from supermarket ;)
Though I am a big fan of sprouts I could have not eaten sprouts equivalent to 2 dosas........

Recipe Courtesy : http://greenjackfruit.blogspot.com/2005/05/world-in-pancake-adai-or-sprouted-mung.html and

My Variation : Added Semolina to dosa batter to make crispy dosas


Hesarumolake kaalu /Moongdal Sprouts : 2 cups
Ginger+garlic+greenchilli paste : 1/2 tsp
RedChillies :3
Corainder leaves : 10 lines

1.Grind all the ingredients above to make a smooth paste without using water or using very little water.

Onions : 1 medium (finely chopped)
Semolina: 3-4 tbsp
Jeerige/Cumin : 1/2 tsp

2. Add the above ingredients to ground paste and mix well. Add little water and adjust the consistency of the batter to normal dosa batter consistency.
3.Heat tava and smear oil. Ladle a spoonfull of batter over the tava and spread the batter with the back of the spoon. Close the lid and let it cook for 30 sec-1 min. Turn over and roast.
4. Enjoy protein filled dosas with your favorite chutney. We devoured it with coconut chutney.

Caution : To avoid any kind of disappointments please try with small quantity of sprouts. We liked it :)

Since Dosa can be eaten any time of the day this healthy dosa goes to WYF-breakfast event by EC and Cooking for Kids-Evening Snack hosted by Divya of Dil Se. Happy hosting both of you.

Karida Kadubu/Karjikayi

All readers must have enjoyed Ganesh chaturthi feast. We too enjoyed celebrating the festival and feast :D . I made two types of Karida kadubu (deep fried Kadubu) for Ganesh chaturthi. Hoornada Karjikayi (sweetned dal filled Kadubu) and Kadlehittina Karjikayi (sweetened roasted&powdered chickpea filled Kadubu).

Dear friend Mangala has sent me Ganesh Chaturthi picture. They enjoyed celebrating it. Thanks for the picture Mangala.

Hoornada Karjikayi:
The stuffing is made of split pigeon peas/togari bele/toor dal/arhar ki dal , jaggery/gur/gud and cardamom/elaichi/elakki

You need them to make Hoorna or stuffing 1 :
split pigeon peas/togari bele/toor dal/arhar ki dal - 1 cup
Water - 5 cups
Jaggery - 1 cup
Turmeric: 1tsp
Gasagase/Khus Khus : 1 tbsp
Ghee : 1tbsp
Raisins and cashewnuts : 2 tbsp

1.Bring 5 cups of water, turmeric to boil. Add split pigeon peas/togari bele/toor dal/arhar ki dal cover and cook.
2.Watch the vessel carefully as the water might spil, reduce the flame and cook for next 5-10 mins . Spoon out little dal and check whether the outer rim of the peas is cooked, if it is then switch off the gas and let the peas sit in hot water.
You can happily finish other kitchen work till the hot water of peas comes back to room temperature.
3.Decant the water from peas and add grated jaggery to it. Mix it over low flame till jaggery melts. Let it cool again. Reserve the water to make a sweet and spicy holige saaru*
4.Grind cooked peas in a mixer grinder with very very little water (only if required) to make a smooth yet thick paste of peas and jaggery.

5. Pan fry gasagase and powder it. Heat 1 tbsp of ghee and fry cashew and raisins till they are brown in color.  Add powdered gasagase, fried cashew and raisins to the above peas and jaggery paste and mix well.

Ingredients for making Karjikayi Skin :
Madia Hittu/ Plain Flour : 1 cup
Chiroti Rava or Fine semolina : 2tbsp
Hot oil : 1tbsp
water to mix

Mix all the above and make a tight dough.

1. Pinch small portion of the dough and roll it to make a circle of 10 cm diameter.
2. Keep the pea and jaggery stuffing/hoorna in the middle and fold over. You now have a half moon shaped karjikayi with you. Seal the edges by pressing the dough with your finger tip. You can fold the edges to give it a nice ripply edge as shown in the picture below or just leave it plain.

Heat oil in a thick bottomed pan on a medium flame. Deep fry karjikayi till they turn golden brown.
Enjoy them hot with little ghee on them!

Another look ........


Stuffing 2 :

Kadalehittu :
Hurkadale/Putani/Kadalepoppu/Roasted and deskinned chickpeas : 1 cup
Jaggery : 3/4 cup (if you need it less sweet) or 1 cup
Gasagase : 1 tbsp (panfried and powdered
cardamom : 1 pod
Dried Coconut : 3 tbsp (grated)
Take all the ingredients above except coconut in a coffee grinder/mixer and powder it. Add grated coconut and mix well. Stuff this inside the karjikayi skin, seal and deep fry it.
Enjoy hot :)

These two types of Karjikayi will go to Purva and Priti's Festive Food Event. 


Awards and Tags :

Many thanks to Sireesha, Nivedita, ShantiKrishankumar for passing me Scrumptous Blog, Kreativ Blog, I love your blog and One lovely Blog awards to me. Few of them have tagged me too. I have already done one of the tags in my earlier post.

It is the Scrumptious Blog Award -a blog award given to sites who:
Inspire you
Encourage You
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!
Shama has tagged me for ABC's of you tag...here you go with my ABC's :
1) A - Available/Single ? Available to my husband only
2) B - Best Friend ? -- My Sisters
3) C - Cake or Pie ? CAKE
4) D - Drink of choice ?  TENDER COCONUT WATER .
5) E - Essential item you use every day ? Comb.
6) F - Favourite color ?
Green, Purple/Lavender
7) G - Gummy Bears or Worms ? Gummy Bears
8) H - Hometown ? Mysore.
9) I - Indulgence ? Singing
10 ) J - January or February ? Both can?
11) K - Kids and their names ? 1, Akash
12) L - Life is incomplete without ? Family
13) M - Marriage date ? May 21
14) N - Number of siblings? 2
15) O - Oranges or Apples ? APPLES
16) P -- Phobias / Fears ? Heightophobia :))
17) Q - Quote for today ? Health is Wealth
18) R - Reason to smile ? Akash's innocent talk
19) S - Season ? Spring
20) T - Tag 4 people ? Sireesha, Nivedita, ShanthiKrishnakumar, Vanishree
21) U - Unknown fact about me ? I have to ask my husband
22) V - Vegetable you don't like ? none..I like all
23) W - Worst habit ? sleeping :(
24 ) X - X-rays you've had ? Someone wants them? :O
25) Y - Your favourite food ? Any tasty vegetarian food cooked with love
26 ) Z - Zodiac sign ? Aries

Eco Friendly Ganesha - DIY Ganesha Idol

Many bloggers around the world make ganesha idol using clay. In my 2 years of blogging experiance I have seen few talented bloggers presenting their handmade ganesha idol pictures in their blog. I am all determined to make DIY (Do IT Yourself) ganesha idol with my little son. I found few links which interested me and thought of sharing it with you all.

1.Parisara Ganapthi or Eco Friendly Ganapathi

This webpage is interesting. They have detailed instruction and a video for making Ganesha idol, check them out!



2. Hindu Blog

This blog has a you tube video for making Ganesha. Take a look and probably you will make your own Ganesha!


Buy Eco Friendly Ganesha and save Mother Earth :)

Here is our 'practise ganesha' that I made from clay that we had at home. Results were good and it has encouraged me to make a nice one for the festival :)

Thondekayi Kadalebele Palya

Thondekayi (Tindora in Hindi, Ivygourd in English) is a favorite vegetable at home. The combination of thondekayi and kadalebele(chanadal in hindi) turned out delicious.

You need :
Thondekayi/Tindora/Ivy Gourd : 200g (washed and chopped into rounds or any shape. )
Kadalebele/Chanadal : 1 fistful (soaked for atleast half an hour)
Palyada Pudi : 1 tsp + a big pinch
Saarina Pudi : 1/4 tsp (Click on it for the recipe or use any sambar pudi)
Tamarind Juice ~ 3/4 -1 tbsp
Jaggery : 1/2 tbsp

Seasoning ; Oil, hingu/hing, mustard seeds, dry red chillies, curry leaves, urad dal

Palyada Pudi recipe is from the cook book 'Cooking with Pedatha':
Kadalebele/Chanadal/Bengalgram : 1cup (dry roasted)
Uddinabele/Uraddal/split balck gram (husked): 1cup (dry roasted)
Dry Coconut: 1/2 tbsp (dry roasted)

Dry Red Chillies : 1cup (stalks removed) (toasted in a drop of oil)
Curry Leaves : leaves from 2 lines (toasted in a drop of oil)
Asafoetida : 1/2 tsp

When all the ingredients cool down, powder it and store it in a airtight container. You can use it for your choice of vegetable curries.

1.Add 100ml of water to thondekayi pieces and kadalebele. Pressure cook thondekayi and chanadal for 1 whistle or 2 till thondekayi is tender and chanadal is cooked.
2.Heat oil in a pan and add seasoning ingredients in the order. Let mustard pop before you add chillies and let urad dal turn red before you add cooked thondekayi.
3.Add cooked thondekayi and dal along with the water which was added to it for cooking.
4.Add tamarind juice, jaggery, salt, palyada pudi and sarina pudi and bring it to boil. Check the curry and adjust the flavors as needed. Serve hot with chapathi or rice.


Preethi of Preethi's Online cookbook has passed me a tag and also Awards. Thanks Preeti. I too love your blog and you are a Kreativ a blogger with a lovely blog too.

Mysore Masale Chapathi

What is in a name ?... If you are wondering what it might be after reading the title :D
Amma made masale chapathi just like masale dose and in these years we had stopped making chutney and palya for chapthi. One fine day when I had onion chutney and some left over potato palya I just made this and rest is history :) ....it was super hit. R took a bite and asked me "is it Mysore Masale Chapathi"? just like your mysore masale dose ...ehehehe..I had a title for my next post. Masale chapathi is best eaten when it is hot just like MMD.


1.You can access Onion Chutney here (click on here). Alternatively you can use coconut chutney also
2.Make Potato Palya/Sabji in a way you like.
3.Make chapathi (probably thin Paratha in North Indian style). Transfer rolled chapathi to a hot tava/ girdle
4.When one side is cooked/browns flip over the chapathi.
5.Reduce the heat and start making masale chapathi.
6.Take 1 tbsp of onion or coconut chutney and spread it over chapati evenly. Spread potato palya on one side of chapathi. Add a tsp of ghee and fold the chapathi into half. You have a half moon shaped chapathi with you now. Spread ghee on top of the chapathi, flip over and apply ghee again. Total amount of ghee used should not exceed 1.5 tsp..too much ghee spoils the taste unless you love ghee you can spread generous amounts on chapathi.

Another look :

7.Remove to a serving plate and enjoy!! Mysore Masale Chapathi from Taste of Mysore blog :D
On a different note, Uma, Suparna and Raji have showered me with Kerativ Blogger, One Lovely Blog and I love your Blog awards and Tags. Thank you Girls. You all are creative and I 3 love your blogs :)
Kreativ Blogger award comes with some rules :
  1. You must thank the person who has given you the award.
  2. Copy the logo and place it on your blog.
  3. Link to the person who has nominated you for the award.
  4. Name 7 things about yourself that people might find interesting.
  5. Nominate 7 other Kreativ Bloggers.
  6. Post links to the 7 blogs you nominate.
  7. Leave a comment on which of the blogs to let them know they have been nominated.
7 things about myself that people might find interesting :
1.Blogging - Recording day to day recipes for consistant taste was the main objective of starting TOM. It has not only served it's purpose blogging has given me much more than that. I could make friends accross the world. I have never seen them but a e-mail from them makes my day.
2. Eating - I love to try different varieties of vegetarian food. Thanks to hubby who made me adventurous or else I would have stuck to same 15-20 types of dishes that I knew before...
3. Cloud 9 : I often travel on this cloud for few seconds( like quantum physics explains 'excited state'..excited atom which cannot be in higher orbit for a long time, I too come back to ground state very soon.....) when I recieve appreciations from my hubby and dear friends; when readers/friends give me a feedback about the recipes published on Taste of Mysore
4... 5...6...7... probably some other time :P
An example .......
One of my reader sends me a graphic designed 'thank you' card. Thanks to you too Mr.Sujay for showing confidence in my recipes and trying them out. Trust you enjoyed Congress Kadalebeeja and Rave Kodubale.


8 other bloggers whom I want to nominate for these awards :

Prathibha of the Chef and Her Kitchen
AnuDivya of and a little bit more
Namratha of Finger licking food
Sowmya of Creative Saga
Priyanka of Asan Khana
ChitraAmma and Dibs of Chitra Amma's Kitchen
Vanamala of Mala's Kitchen
Sharon and Rekha of The Key Bunch

Enjoy your awards girls... :)