Wednesday, April 22, 2009

Cabbage Rotti

Cabbage rotti with butter is very delicious snack. You can try this using other vegetables also. Like cooking banana, Sweet cucumber, Potato, Onion etc. Mothers can try this for kids who dislike vegetables.


Cabbage -Small size
Dosa Rice - 1 cup
Grated Coconut -1cup
Coriander seeds - 2 spoon
Cumin seeds -1 spoon
Red chilly - 5-6
Tamarind -lemon size
Jaggery -2 spoon
Salt to taste

Soak the rice in a water for one night. Now add coconut, coriander seeds, cumin seeds, red chilly, tamarind, jaggery and salt to rice. Grind it well in a mixie. You can add water to get the right consistency. Do not make it too watery. It should be semi-solid.

Cut cabbage into a small pieces and mix it with the above masala. Pour one big spoon of dough on the pan and spread it. Cover it with a lid. When one side is baked put 1 spoon of oil on it and flip it. Now spicy healthy cabbage rotti is ready.

Subscribe & Savor Udupi dishes

Wednesday, March 25, 2009

Halubayi (Milk burfi)

It's a special sweet dish quite famous in households in and around Udupi, the abode of lord Sri Krishna. It's a favourite dish of children.

Ingredients :
Dosa rice -1 cup
Grated coconut - 1 cup
Jaggery -1 1/2 cup
Cardamom powder - 4 spoons
Salt to taste.
Plantain leaf - 1
Ghee - 2 spoons

Preparation :
Soak dosa rice in water for 6 hours. Add grated coconut, jaggery and salt. Grind it while adding sufficient water.

Now take the mixture in a pan, placed on a stove with low flame and add 3 cups of water to it. Go on stirring till it gets completely baked. Take care to see that the mixture remains evenly thick by constant stirring. Approximately it may take, say, 10 to 15 minutes to get baked well. With wet fingers test a sample of the preparation. The baking is said to be complete if it doesn't stick to your fingers.

Now spread ghee on a plantain leaf or a plate. Pour the above preparation to this and spread it equally. Allow it to settle for half an hour. Cut it into pieces of required size. Delicious halubayi is now ready for being served.

Traditionally, halubayi is prepared on plantain leaves as that would give a special delicious flavour to it.

Thursday, March 19, 2009

Rotti koddel (Rotti sambar)

Rotti koddel in tulu or rotti sambar in Kannada, a snack palatable for both the young and the old! It is an age old item as I know that my grandma's mother-in-law was an expert in preparing this mouth-watering recipe. I came to know this fact from my grandpa. But I never tasted it till my marriage.As I understand my mother-in-law is an expert in this. Now I like rotti koddel the most. And I learnt it's preparation too!!

Ingredients:For 2 people.

For rotti:
Dosa rice - 2 cups
Grated coconut -1/2 cup
Salt to taste.

For Koddel (sambar):
Coriander seeds - 2 spoons
Jeera - 1 spoon
Urad dal - 1 1/2 spoons
Bengal gram dal -1 spoon
Red chilli - 5 to 6
Oil - 2 spoons
Curry leaves - 7-8
Grated coconut - 1 cup
Tamarind - Extract of tamarind of lemon size
Jaggery - 1 spoon
Salt to taste.

Preparation for rotti:

Soak the dosa rice in water for 8 hours. Mix grated coconut, little salt with soaked dosa rice and grind it in a mixie. Prepare a thick dough.

Now pour one big spoon of dough on a dosa pan. Prepare little thick dosas which will be like rottis.

Preparation for Koddel:

Take coriander seeds, jeera, urad dal, bengal gram dal, curry leaves and red chilli in a seasoning pan. Add 2 spoons of oil to it and fry till urad dal turns it's colour. Now grind all these contents with grated coconut in a mixie.

In a vessel pour 2 cups of water and add little jaggery, tamarind extract and salt. Let it boil for a 5 minutes. Now add above masala to the vessel and make it to boil. Add water if needed. Let it boil for 5-10 minutes.

Now for Rotti Koddel:

Prepare 10-12 rottis and cut them into pieces.

Put these pieces in Koddel(Sambar).

After sometime rotti will absorb koddel. Rotti Koddel is now ready for savour.

Try it and let me know your suggestions...

Hayagreeva (Maddi)

In Udupi hayagreeva is called as maddi . Oh! it is the favourite sweet dish of my hubby. It's prepared from bengal gram dal. According to my grandpa who is now 86 year old, maddi should be neither very hard nor very soft. Dal must be cooked in such a way that we should get bits of dal while enjoying the dish. It's preparation is also very easy.

Ingredients :(For 2 persons)

Bengal gram dal - 1 cup
Sugar - 1 cup
Dry grapes - 10 -15
Cashew nuts -10
Ghee -1/2 cup
Grated Coconut -1/4 cup
Cardamom -10 (powder them)


Take one cup of dal in a cooker with sufficient water. Cook it till 7 whistles. Take the cooked dal in a pan and add one cup of sugar to it. Stir it for about 10 minutes till sugar mixes with dal nicely. Take 2 spoons of ghee in a frying pan and add dry grapes and cashew nuts to it. Stir it till grapes swell. Add it to the dal preparation. Add grated coconut, cadamom powder and ghee too. Mix them well. The maddi is ready to savour.

Tuesday, September 23, 2008

Rice roti (Akki rotti)

Hello friends ! Today I will teach you to make rice rotis which I learnt from my mother-in-law. You can see her in the picture below. She is an expert in preparing rice rotis. In Kannada we call them akki rottis. It is so tasty that you just can't stop eating!!!


Rice flour - 2 cups
Onion -2 (chopped)
Green chilly -3
Coconut - 1/2 (grated)
Banana leaves - 4 pieces
Oil - 1/2 cup
Salt to taste.

In a bowl take chopped onion, green chilly,grated coconut, 2 spoons of oil and salt. Mix them well. Now add rice flour and knead uniformly adding water to get the right consistency.

Take 3-4 banana leaves, each about the size of a normal plate. Apply oil on the smooth side of the banana leaves. Take a handful of the rice dough and pat them on the oiled banana leaf till it occupies the maximum area possible.

Repeat the same for the other banana leaves.

Heat a non stick tava. place the banana leaf with the rice dough side downward. Pat lightly on the upper surface of the leaf. Allow for about a minute till the underside of the rice dough is baked. Now slowly peel off the banana leaf from the rice roti.

After one more minute, flip the rice roti so that the other side starts baking. After it is baked on both sides, the first rice roti is ready ! Voila !!

Note: The banana leaf you peeled off can now be re-used for making another roti. If banana leaves are not available, you can use aluminium wrappers.

These rotis go well with chutney, sambhar, pickles or even honey/jam.

Wednesday, August 27, 2008


My mother is an expert at preparing Vangibath. After marriage I used to miss it a lot. Yesterday evening, when I had been to a vegetable shop with my hubby, I saw green brinjals which reminded me of this favorite dish of mine. I immediately decided to prepare vangibath for breakfast today. Do you know something?? I not only succeeded in preparing superb vangibath but also impressed my now its your turn to impress your husband and family!!

For 2 people.


Brinjal - 7
Rava -1 cup
Ghee - 1/4 cup
Sour curd - 1/2 cup
Pepper - 4
Cinnamon - 2 pieces
Clove - 4
Coriander seeds- 1 spoon
Cumin seeds(Jeera) -1/4 spoon
Red chilly - 4
Urad dal - 1 spoon
Ground nut dal-1 spoon
Mustard-1/2 spoon
Cooking oil-1 spoon


Masala powder preparation:-Fry pepper, clove, cinnamon, coriander seeds, cumin seeds and red chilly in oil till you get a fragrance(2 minutes). Now grind it to a powder in a mixie.

Prepare seasoning with urad dal, bengal gram dal and mustard. When urad dal becomes slightly red add cut brinjal pieces, salt and sour curd. After 5-10 minutes when brinjol is cooked, add 3 cups of water. When water starts to boil, pour rava while stirring. Let it cook on low flame till water is gone. Now add masala powder and ghee. Mix it well.

Tasty vangibath is ready to be savoured.

Tuesday, August 19, 2008

Bun Dosa (Aggu Dose)

The item I want to tell you about, today, is called the Bun Dosa. The dosa is called by this name because it swells like a bun after the dough is poured on the pan.
Rice-2 cups
Urad dal-1/2 cup
Pova- 1/2 cup
Curd or butter milk-as required
Green chilly-2
Ginger-half teaspoon
Curry leaves
Salt to taste


Soak rice,urad dal and pova in curd or butter milk. After 8 hours grind it to a dough using a mixie or food processor. Allow the dough to ferment for 1 hour. Now add green chilly,ginger, salt and curry leaves to it. You can add water if necessary to get the right consistency for the dosa dough. Now pour one big spoon of dough on the pan.

When it starts to bake at the edges, flip the dosa. Once the dosa swells like a bun or turns golden brown on one side, you can remove it from the pan. TaDa !! Now it is ready to be served with chutney or curry or honey.