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Thursday, November 29, 2012

Bangalore Crispy Dosa

It is nice to post a recipe after a long time. The three major festivals kept me busy since October this year. I am posting an all time favourite to everyone, a dosa dish. This was in  my draft post since long. The title itself indicates that this recipe is popular in Karnataka. It will be apt to call it Bangaluru crispy dosa now. I viewed this recipe in a TV channel during January 2010 prepared by Mrs. Kalaichelvi chokkalingam.
The recipe requires three types of preparation. First the batter, then red chilli paste and the masala for spreading. When the masala and chilli paste is ready, we can proceed making dosa with the batter and after spreading the paste and masala in each dosa it can be served hot. Here is the list of ingredients and method with a few pictures.


Boiled rice1 ½ cup
Raw rice1 1/2 cup
Udith dal 1/2 cup
Tuwar dal4 tsp
Sago/sabudhana5 tsp
Rava/suji4 tsp
Sugar3 tsp
Methi seeds1 tsp

For Masala:

Boiled potato4 no/ 1 cup
Onion (chopped)2 tsp
Oil2 tsp
Mustard seeds1 tsp
Udith dal1 tsp
Green chilli (finely chopped)1
Ginger (finely chopped)1 tsp
Asafoetidaa pinch
Haldi½ tsp

For chilli paste:

Red chilli8 to 10
Garlic pearls6

Soak rice, dals, methi seeds, sago for 3 hrs and grind adding salt to a smooth batter.
Add suji/rava, sugar and grind for a little while to mix and set aside for minimum 3 hours.
Heat oil in a kadai/pan and add mustard seeds, udith dal, ginger, green chilli, asafoetida and onion. Saute till it is 3/4 done. Dissolve salt and haldi in water and add to onion. Add cooked potato cubes and just saute and remove.
Soak red chilli in water and grind adding garlic and salt and make 1/4 cup paste and keep aside.
Heat tavva and spread batter. Add oil and also little butter. Then spread red chilli and also spread curry all over. Cook on medium flame on only one side. Fold and serve.

As a variation pottukadalai powder/roastedgram powder too can be used  to sprinkle on the dosa before spreading the masala curry. This is popular in Rayalaseema region. So one more dish by name Rayalaseema dosa is ready.

Friday, November 9, 2012

Diwali 2012-Laxmi Puja

Vijaya Dasami Day Pujai to Goddess Lakshmi with Jemmi leaf also known as Vanni elai
After bidding goodbye to Goddess Lakshmi on Vijaya Dasami Day. We are once again waiting to welcome her into our home to accept our humble offerings on the Diwali day.
I am happy to greet one and all in advance for a memorable Diwali. The preparations will be going on in full swing in each house. Let us celebrate and pray God and Goddesses on this happy occasion. 
The Naraka Chaturdasi is on 13th November and the sacred bath which marks the begining of the Diwali celebrations in all the south Indian families is also on 13th November, early hours.
The Chaturdasi thithi is upto 6.57am (IST) then follows Amavasya. The Laxmi puja to be performed during Amavasya evening is also on 13th November. The timings/muhurthams are as follows:

PRADOSH KAAL:  The duration of 2hrs and 24mins is from the Sunset time on 13th November.
that is from 17.41  to 20.05. During this auspicious duration Laxmi puja, Kubera laxmi puja and Kuthuvillakku puja can be performed.

NISHITH KAAL: The 2hrs 24min duration after pradosh kaal , that is from 20.05 to 22.29 is auspicious to chant sthothras like Srisuktham and laxmi mantras and sthothrams.

MAHA NISHITH KAAL:  During this time a lamp with 4 wicks is lighted the whole night. It is the 
duration  from  22.54 TO 1.30.