Recently I have got so many new frinds, thanks to aayisrecipes. Daily I get so many encouraging mails. I even came to know about some people from my very own village through this site!!!. Last week I received Teppal(Sichuan pepper) from Deepa (she came to know I was searching for teppal from one of my post and sent it to me by post). Isn’t it great??
You must be wondering, why am I writing all these here? Few days back, I got a mail from Manoj. He gave me names of few very famous South Kanara dishes. He even promised me to find out the recipes, so that I can post them here. Then he sent me the recipes of most of them. This delicious dish was one among them. I tried this yesterday (I had pathetically failed with all my cooking experiments, except this one!!!). It tasted great. Do try it out.
‘Sanna’ means ‘Small’, the name comes from the size of these dosas. Usually three small dosas are made on a tava at a time. Its a well known dish in South Kanara(Mangalore, udupi, manipal and places around them) Konkani houses. From Manoj’s mail, I came to know, it is served as a side dish with rice and daali thoy . But since I do not prefer dosas with lunch/dinner, I prepared them for breakfast. The taste was on my mouth for the entire day yesterday!!!.
Ingredients: Dosa rice 3/4 cup Toor dal 3/4 cup Roasted Dry Red chillies 4-6 Small onions (Chopped finely) 2 Cabbage (Chopped finely) 1/2 cup Tamarind extract 1 tea spn Coconut 1 cup Hing (Asfoetida) A pinch Oil Salt
Method: Soak rice and dal seperately for about an hr each and drain. Set aside. Blend together the coconut, red chillies and tamarind to a fine paste. Add the toor dal and blend again to get a smooth paste, adding very little water when blending. Add the hing, salt and drained rice and blend again to get a smmoth-coarse consistency. To this blended mixture, add the chopped cabbage and onions. Mix well. Heat the tava, applying a little oil. Pour small dosas (can put three dosas at a time on the normal size tava). Fry on both side till they tun brownish. Serve hot. ( I served this with honey as these dosas are little spicy ).
Serves: 3 Preparation time : 20min
This is ‘the most wanted recipe’ of aayisrecipes, because many people had asked me to post this. For no reason I kept it on hold till now. Finally today I thought its the time to post it.
Now let me write something about this dish. This can be either prepared with spring onion or the normal onion. When I was a kid my aayi prepared this with spring onion, which I loved to grow in our garden. Since raw onion is used, this dish is not for those who do not prefer eating raw onion(like me!!). This dish has hardly 2-3 steps, so I can say this is one of the easy-to-do dishes.
Ingredients: Onion or spring onion (chopped) 1/2 cup Coconut 3/4 cup Tamarind extract 1/2 tea spn Red chillies 4-5 Salt
Method: Grind together coconut, tamarind and red chillies to a very smooth paste, adding sufficient water. Mix salt and onions with hand. Add these onions to ground masala and mix well. Serve with rice. (This gravy is not cooked. So keep it refrigerated. Remove from refrigerator 1/2 an hour before serving).
Serves : 3 Preparation time : 10min
