Karnataka Breakfast Thali

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After a sumptuous Karnataka lunch yesterday, today is the turn of its amazing breakfast. I am a breakfast person, i.e. I can eat breakfast for lunch and dinner too. This breakfast is one of the most amazing things you can ever taste. Each dish is a full fledged breakfast dish in itself and put it together and you have a king’s feast.

Unfortunately I don’t get the authentic breakfast in the area I stay because (in the husband’s words) ‘We stay in the Delhi part of Bangalore’. It is easier to find golgappas here as compared to an Iyengar Bakery. To find the awesome dishes Bangalore dishes, I have to travel to the other end of the city which is near impossible thanks to the traffic. Tragic, right?

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So, though I haven’t eaten this breakfast combo anywhere in the city, this blog post serves as a plea to the restaurants in Bangalore to make a combo like this and have it as an all day meal for poor craving souls like me.

This Thali contains –

Thatte Idli – It is the softest, spongiest and melt in your mouth level delicious idli. Made with rice and urad dal, it is a feast in itself

Benne Dose – The butter dosa Bangalore is most famous for. Eat it and do not go near a weighing machine for a week, mostly for your own peace of mind

Khara Bath – I know I will be trolled for this but it is the tastier version of upma. I cannot stand upma but I can have khara bath every day of the week

Kesari Bath – Again, it is the easier tastier version of the regular boring kesari. Bathed in ghee, it can’t get better than this.

Sambhar & Chutney

Filter Coffee – Like a breakfast is complete without it!

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Here is a quick recipe for Thatte Idli. It can be made easily if you have the idli batter ready. Do try it and thank me later!

Makes 2 Idlis

WHAT WE NEED

1 1/2 cups   Idli Batter

1/8 tsp Baking soda

Pinch of Sugar

WHAT TO DO

  • Mix the idli batter with baking soda and sugar and set aside for 15 minutes
  • You can use the thatte idli plate if you have. Else, grease any flat plate (with walls) or the lid of any stainless steel box
  • Heat a larger pan or cooker with water of around 1″ deep
  • Place the plate in the pan / cooker
  • Pour in the idli batter on the plate and steam for 10-12 minutes
  • Turn it off and let it remain as is for another 5 minutes
  • Take the plate out and unmould it
  • Serve hot with sambhar and chutney
  • Enjoy!

 

NOTES 

  1. I have tried this with home made as well as store bought idli batter. It works well in both cases
  2. Instead of greasing the plate and pouring the batter, you can place a piece of banana leaf on the plate and then pour the batter. This makes the unmoulding easier

 

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Rava Dosa – a nearly foolproof recipe

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In the second of my Weekend Breakfasts, I have the most delicious Rava Dosa with the classic partner, medhu vadai and accompanied by sambhar and two types of chutneys – coconut and coriander. All of this has to be washed down with a tumbler full of frothy, steaming filter coffee.

I have tried numerous recipes for the rava dosa and most of them have simply not worked. Either the dosa would come out in bits and pieces as if it has been toyed around by a toddler or it would stick strongly to the tava and simply refuse to budge. I kept experimenting with various types and quantities of rava and rice flour and finally I can tell you that I have a nearly foolproof recipe for the rava dosa. It is no longer something I can only have at a restaurant. I can have it whenever I feel like it, which is way more often than it should be. So I love this recipe and this dish so much that I am convinced this is my legacy. Whatever I do or don’t do henceforth, I am happy to report I can make a good Rava Dosa.

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The basic recipe has mainly three ingredients – rava / semolina, rice flour and curds. Simple thumb rules to go by are – The time needed to keep the rava soaked in curds is directly proportional to the proportion of rava in the recipe. The more rava you use in the recipe, the crispier is your dosa and the skill needed to make it is also more.

The usual proportion I use is 1/2 cup of rava to 1/2 cup of curds and 1 cup of rice flour. You can use as low as 1/4 cup of rava & curds each to 1 cup of rice flour. Even an equal amount of rava and rice works but I find that I prefer the taste and texture when the rava is half the quantity of the rice flour. Though you can use 1-2 tbsp of curds for 1/2 cup of rava and substitute the rest with water, I would recommend you not to do that. Using equal amount of rava and curds is one of the key reasons for success in making this dosa.

The rava and curds need to be mixed together and set aside before adding the rice flour. If you use only 1/4 cup then you need only 10 minutes of soaking for the rava. If you are using more, then you would need around 20 minutes. You can play around with this depending on the time available to you.

If the curds are sour the dosa tastes better but that does not mean you cannot make this with fresh curds. All I suggest is to have the curds at room temperature. If you do not have time to get the curds from the chill of the refrigerator to room temperature, then take the required curds in a separate bowl and add few spoons of boiling water to it. This will help increase the temperature of the curds. This can also be used before giving curds to kids if you don’t want them to have it cold.

The amount of water to be used depends on the quality of rava. The best test to check if you have sufficient water is to pour a small amount of batter on a very hot tava. If it does not immediately form a lace like pattern, then you may need to add more water. But add water in 1-2 spoons each time so that you do not end up with excessive water in the batter.

The tava needs to be very hot while pouring the batter. As soon as you pour the batter, reduce the flame slightly and once you turn over the dosa reduce it to low flame. This will ensure the tava is not overheated which can result in blackening the dosa.

Makes 10-12 medium sized dosas

WHAT WE NEED

Rava / Semolina                                         1/4 cup

Curds (Sour / fresh)                                   1/4 cup

Rice flour                                                     1/2 cup

Cumin seeds / Jeera                                   1 tsp

Whole black pepper                                  1/2 tsp

Coriander leaves (finely chopped)         2 tsp

Broken cashewnuts (optional)                1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the rava and curds in a bowl and set aside for 20-25 minutes
  • The rava would have soaked a lot of curd and will appear to be a thicker mixture
  • Add the rice flour, cumin seeds, pepper, coriander leaves, cashew nuts and salt
  • Add around 1- 1 1/4 cups of water and mix all the ingredients to a runny batter.
  • Heat the tava till it is nicely hot
  • Pour a small amount of batter on the tava. If it immediately spreads into a lace like pattern then the consistency of the batter is fine. Else add few spoons of water
  • Pour a laddle full batter from the outside in i.e. pour the batter in a circular form as an outline and then fill it with the remaining batter. The shape of the dosa will not be an exact circle but slightly shapeless
  • Pour oil at the edges of the dosa and a couple of drops on the dosa
  • Reduce the flame to medium low and wait patiently till the edges start turning brown
  • Once the edges are brown, reduce the flame to low and turn the dosa to the other side using a spatula. This is the key step when one has to be very careful.
  • Use the spatula slowly and carefully to release the dosa from the tava. If you meet with too much resistance, give it few more seconds before you try again
  • Do not wait for more than 30 seconds for the upturned dosa else it will become hard
  • Take it off the tava and put the gas on full flame again before pouring the next ladle of batter
  • Continue the same procedure till you have as many dosas as you need
  • The batter can be stored in the refrigerator for a couple of days. Before using the refrigerated batter, check if you need more water to be added to it
  • Enjoy the golden brown dosa hot with sambhar and chutney!

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This is my post for the Blogging Marathon under ‘Weekend Breakfasts’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Karnataka Special Meals

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When we returned from Malaysia to Bangalore, we were provided accommodation by the husband’s company for a month or so. Thankfully, we were staying very close to an MTR restaurant and went there almost everyday for a meal. In that one month, we have eaten almost everything on their menu and some more than once, so much so that now we are tired of MTR and have decided to not venture anywhere close to it for a brief while.

When the theme of thali came up in the Blogging Marathon, my first thought was to recreate the MTR special meals that we had many times and enjoyed it immensely. I have left out a couple of items like one more sweet and beeda but otherwise this thali is a faithful remake of the special meal at MTR. The best part was that we would take two Thalis and comfortably share it amongst the three of us and still feel overfed. 

I took about 2 1/2 hours to make all of this except Sambhar and Rasam. I made the Sambhar and Rasam the previous day. It is also perfectly fine to make to payasa on the previous day and the vegetables for the palya and sagu can be cut and prepped the previous day. This would considerably reduce the time. 

What I learnt while researching for this thali was –

 Palya is stir fried vegetables mostly garnished with coconut. 

Sagu is a light gravy based side dish for roti, dosa or poori. I have eaten innumerable set Dosa with sagu and that is next on the agenda to make at home. 

Payasa is kheer or payasam. 

Bisibele Bhath is as easy to make as it is delicious to eat. I have successfully tried it a few times and once even for guests and everyone survived. Must have every week.

This Thali has –

Rice

Bisibele Bhath

Poori

Mixed Vegetable Sagu 

Beetroot Palya

Sambhar

Rasam

Curds

Payasa

Papad

Pickle

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This post is part of the Blogging Marathon under the theme – Thalis.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Tamil Breakfast Thali

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I am a breakfast person. I love elaborate breakfast spreads. The variety of dishes with so many sides and drink to wash it all down with is food heaven for me and that is also my favourite part about Tamil cuisine. It lends itself beautifully to breakfast spreads and combo menus. The range of dishes and sambhars and chutneys  are mind blowing and not to forget the filter coffee which is the absolute icing on top.

My grandma was a huge filter coffee fan and my cousins and me inherited it from her. The family joke is that if our veins are cut there wont be blood but coffee decoction. Such is the family.

This week I am making three different thalis for the Blogging Marathon. The first of this is the Tamil Breakfast Thali inspired from the husband and my innumerable trips to Adayar Ananda Bhavan during weekends long ago. This is both a dedication and a nostalgic meal for me to make.

But the best part of making this thali is that I realised it wasn’t all that hard or time consuming as one would think. Items like idli, pongal and kesari can be made at one go. The sambhar and chutneys can be made the previous day and stored in the refrigerator. You can even make the kesari on the previous day or you can atleast dry roast the rava for the kesari on the previous day which reduces the time to make the kesari. Only the dosai and vadai have to be made individually but they can be done without too much difficulty because you would need only 1-2 per person because there are so many items on the menu. You need to have the idli and dosai batter ready.

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Today’s thali has –

Idli

Dosai

Medu Vadai

Pongal

Rava Kesari

Sambhar

Coconut chutney

Coriander stalk chutney

Filter coffee

Sounds heavenly doesn’t it?

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Check out the Blogging Marathon page for other marathoners doing this BM.