Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal. I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier. Now you can…
Spicy Pan Fried Eggplant/Brinjal
Remember the spicy dosa/ Uppu huli dosa a popular South Kanara dish that I had posted earlier? The one in which the batter does not require fermentation and the dosas can be made instantly? With the batter you can makes the dosas (of course) but then with the left over batter you can make these spicy pan fried eggplants. Crispy on the outside, soft in the inside and coated with delectable batter, they make good side dish with rice –daal or rice –rasam, yogurt rice. The idea for this comes from “Heerekai dosa” a traditional specialty of Karnataka made using…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Karnataka Recipes
- Low Fat Recipes
Uppu Huli Dosa/ Spicy Sour Red Dosa
Uppu huli dosa is a very popular dish in Mangalore and Udupi and is usually eaten for breakfast. This does not require any fermentation and so the dosas can be made right after the batter is prepared. First rice is soaked and then ground with spices, tamarind and red chillies, giving it its fiery red color. In Kannada Uppu means salty and huli means sour. So this delicious dosa is a combination of salty sour spicy and sweet. It can be eaten as is, with butter or with coconut jaggery mixture. Ingredients: 1 cup raw rice (I use sona masuri…