Majjige huLi – buttermilk gravy with vegetables in it, is one very popular Kannada dish. Like any other traditional dishes, there are many ways of making this. This recipe was sent to me by Aruna . It has become a very regular at home these days.
Ingredients: 1/4 cup chana dal 1/4 cup fresh/frozen coconut ( I did not use coconut ) 4 green chillies 1 tea spn cumin seeds 3-4 strands corainder leaves(with stems) 1″ piece ginger 1 and 1/2 cups yougurt 1 and 1/2 cup cooked vegetables any of these white pumpkin(ash gourd) or bottle gourd Oil Salt
For the seasoning: 1/2 tea spn mustard 1/2 tea spn cumin seeds 5-6 curry leaves 2 red chillies
Method: Cook the vegetable and keep it aside. Soak chana dal in water for 2-3 hrs. Grind them with coconut, green chillies, cumin seeds, coriander leaves, ginger. In a pan heat oil and add mustard, cumin seeds, curry leaves and red chilli for seasoning. Now add the ground masala and cook for abt 5 min after adding a little water. Now add the cooked vegetable and mix well. Add the yougurt, mix well. Do not cook too much after adding yougurt.
Serves : 2-3 Preparation time : 20mins
We have found a very good Indian restaurant here in Kansas. We love the dosas there. They have a Spring roll masala dosa which has a spicy vegetable bhaji . I was told by a friend that, usually spring roll masala dosa has a stuffing which is like chinese spring rolls, but this was quite different. I love it. I just tried to recreate it at home. It came out a bit different but I liked it very much.
For stuffing: Ingredients: 1/2 cup cooked, peeled and slightly mashed potatoes 1/2 cup onion 1 tea spn ginger-garlic paste ( do not use store bought ) 3-4 green chilies 1/4 cup avrekaLu cooked 1/4 cup chopped capsicum 1/4 cup chopped green beans 2 tbl spn fresh/frozen coconut 4-5 strands coriander leaves 1 tbl spn chana dal A pinch turmeric 4-5 curry leaves 1/2 tea spn mustard seeds 1 tbl spn chopped cashews Oil Salt
Method: Heat oil. Add cashews. When they are slightly brownish, add chana dal , mustard seeds, curry leaves, ginger-garlic paste, green chillies, turmeric. Fry for minute and then add onions. Fry till they turn translucent. Add potatoes, capsicum, green beans, avrekaLu , salt. Sprinkle some water and close the lid, let it cook till all vegetables are done. Add coconut, coriander leaves. Mix well.
Chutney: 1/2 cup fresh/frozen coconut A pinch asafoetida 2 tbl spn dalia 3-4 green chilies 3-4 strands coriander leaves 1/4 tea spn tamarind extract Salt
Method: Grind all together to a paste.
Serving : Use any normal dosa batter to make dosas (you can use urad dal dosa , benne dosa or any others). Stuff the stuffing and fold the dosa . Serve with chutney .
Serves : 3-4 Preparation time : 30mins
