White Puran Poli /ಬಿಳೀ ಹೋಳಿಗೆ

A month dedicated to RCI-Karanataka. All dishes that will be posted this month on TOM will be for RCI-Karnataka. Enjoy recipes from the land of Kaveri!.

Yet another finger licking breakfast from my grandmother. We call it 'ಬಿಳೀ ಹೋಳಿಗೆ' in Kannada which translates to White puran poli! ; here poli is white because 'puran' or the filling is white in color. The filling is made from rice flour and then rolled them off like normal polis. It is relished with chutney and palya (potato curry).



Ingrediants for Puran/filling: (makes 6-8 polis)



Rice flour : 2 cups

Water: 4 cups

salt



Ingrediants for the skin/outer cover layer



Chiroti Rava : 2 cups

salt

Water

oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)



Most of you know to make Chutney and Potato Palya so I will not be blogging them.



How to make it:



1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.

Chiroti rava looks like this.........

2. Bring 4 cups of water to boil with salt. When water starts boiling add rice flour and let it boil for 7 mins on low flame.

3. Switch off the stove after 7 mins and mix riceflour and water thoroughly. At this stage you can see lumps when you mix it. Do not panic. Cover the vessel with a lid and leave it aside till the mix cools down.

4. Take the warm rice flour mix in a polythene and knead the mix to make a soft lumpless dough.

5. Remove and make orange sized balls .

6. Take a lemon sized chiroti rava dough and spread them using fingers. The dough is stretchable so there would be any problem while doing this.

7. Place one rice flour ball and fold in the skin as shown in the picture.

8. Apply some oil on the closed ball and press it gently to make it flat.



9. Roll them off with a rolling ping pin like chapathis/polis on a laminated paper. Smear oil to the rolling pin to roll them easily.



10. Place the rolled poli on the hot tava with the paper as shown in the pic. Take the paper away and use it for next poli.







11. Fry it on both sides and serve with chutney and Potato Palya/sabji



12. You can make masala poli like masala dosa too...like this





13. Eat and Enjoy!!!! :-)





14. Forgot to post this picture :(









Check out other authentic Karnataka cuisine on my blog too. To name a few Akki Rotti, Chitrana, Badanekayi bajji, RiceFlour Pooris, Mysore Bonda, Hurulimalake Huli, Hurgalu.

Happy Cooking for RCI-K.

Jeera/Cumin in Lime Juice a remedy for upset stomach

A simple remedy to upset stomach is cuminised lime juice. There are a number of medicinal properties of Cumin, one among them is to cure upset stomach.

Ingrediants:

Lemon Juice: 2 tbsp

Jeera : 1 tbsp

Pepper Powder: 1/2 tsp

Ginger grated: 1/2 tsp

Water: 1 big glass (300ml)

Salt

Prep Work: Coarsley grind cumin and salt in a pessel and mortar. Grate ginger.

Take jeera, slat, ginger in 300ml water and mix thoroughly. Keep it aside for 10mins. Filter the water to get cuminised water or you can use it as such with cumin.

How to make it:

Add lemon juice and pepper to cuminised water and mix thorougly. Adjust salt to your taste and serve/drink immediately.

To make cuminised buttermilk:

Jeera : 1 tbsp

Greenchilli: 1 small

coriander leaves: 3 lines

Grated ginger: 1 tabsp

Asafoetida: 1 pinch

Salt

How to make:

Blend the above ingrediants in a blender and store in the fridge. It can stay for a month if stored in airtight container in the refrigerator.

Take one spoonfull of the mixture and mix it with 300ml buttermilk. Set it aside for 15 mins before it can be consumed. You can choose to filter it or drink it as such.

This is my entry to Sunita's spice event 'Think Spice Think Cumin'

Rice Flour Poori and Chilli Gojju/ವಾಡಪ್ಪಿ ಮತ್ತು ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು

I don't know whether it would be right to claim this dish as a signature dish of my granny who is now 80+ yrs old. But I can certainly boast that she had doctrate degree in rotti making and vadappi (riceflour poori's) making . Oh...my..our summer holidays would just fly away eating those delicious dishes made by granny. I really miss those days. Here you go with the recipe.....

 

Rice Flour Poori/Vadappi

Ingrediants :

Rice Flour : 2 cups

Jeera : 1tsp

Salt and luke warm water

Oil to deep fry

How to make:

1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough shud look like the one shown below:


2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a non-stick paper as shown below.

3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.
Chiili Gojju
Ingrediants :
Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice : 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds : 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making
How to make:
1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy

A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.

This is my entry for JFI chillies hosted by Nandita and JFI Rice hosted by Sharmi of Neivedyam.

Sprouted Horsegram Curry / ಹುರುಳಿಮೊಳಕೆ ಹುಳಿ

Horsegram/ಹುರುಳಿಮೊಳಕೆ is one of the lesser known beans. It is called Gahat, Kulath or Kluthi in India. Dehusking germination cooking and roasting have been shown to produce beneficial effects on nutritional quality of this legume. It is mainly eaten in Himalayan NorthIndia and Southern part of India. Horsegram is the main ingrediant in Vuluvula Charu of Andhra Pradesh, Huruli Saru of Karnatka and Kollu Rasam of Tamilnadu.

This dish is from Karnataka and I would like to share with you all how to make hurulimalake Huli or sprouted horsegram curry. The curry goes well with rice, chapathi and rotti. My preference is to eat with rotti.

This curry takes about 45 mins cooking time so do it when u have lots of time. It serves a family size of 4.

Ingrediants :
Horsegram - 100g or 1 big cup
Sodabicarb- 1tsp
Onions- 2 Medium sized, diced into cubes
Oil for tampering
Mustard - 1/2 tsp
Curry leaves - 1 line

For making curry paste

Masala Paste -1

Coriander seeds - 1tbsp
Jeera - 1tsp
Red Chillies -10 or adjust to your spice levels
Cinnamon powder -1/2 tsp
Cloves-2
Onion - 1/2 diced

Masala Paste -2

Wet Coconut - 3tbsp
Poppy Seeds - 2 tsp or alternatively you can soak 4-5 cashews
Salt

Tamarind juice - 3 tbsp

How to prepare:
1.Soak horsegram in soda bicarb water for a day. Remove water from the beans and transfer the soaked beans into a cheese cloth/airtight box and allow it to sprout as you do it for any other beans. They take more than a day to show sprouts. ( Sodabicarb water is only for soaking and not for sprouting. Soaking the beans in soda bi carb water reduces the cooking time , since horsegram requires usual than longer time to get cooked this method comes handy here. )

2. Dry roast all masala-1 ingrediants . You can use a drop of oil while roasting onions. Blend them to a fine paste.

3. Do tampering with mustard and curry leaves , add onions fry them till they turn transcluscent; add masala-1 fry for 30 sec and throw in sprouted beans. Sautee it with masala for a min or more till the beans get warm. Add sufficiant water for the beans to cook. Transfer the contents to pressure cooker directly or any vessel and pressure cook till 6 whistles. Cooking time for horse gram is long.

4. Meanwhile dry roast poppy seeds till they are fragrant. Take roasted poppy seeds, wet coconut and salt in the blender and blend them to fine paste. This makes your masala paste -2.

5. Add this masala paste -2 and tamarind juice to the pressure cooked mixture and bring them to boil. Let the mixture boil for atleast 3-4 mins. Let it the finished curry to settle down for 15-20 mins before you serve it rice, chapathi or rotti or anything of your choice.