Neer dose is a very common breakfast in Udupi region. I can describe it as very thin, light and delicious crepes. “Neer” literally means water. The key ingredient being rice, is very simple and I bet anyone who eats it, will definitely keeping asking for more!
Soak rice in water for 4-5 hours. Grind it into smooth paste with shredded coconut adding enough water. (We add coconut to enhance the taste of dose) Allow it to ferment overnight (optional) add sesame seeds, salt and mix it well. Make sure the batter is very thin, (a little thicker than milk ) adjust the consistency by adding water. Heat the griddle on medium heat. A very thin layer of batter is spread on the griddle (spread it as lightly as you can, which is the secret of getting a good neer dose) Grease with oil on the sides of the dosa, cover and wait for 25-30 seconds. Flip it to the other side, wait for few seconds (4-5 secs) and remove from the griddle. Enjoy the dose with coconut chutney or any other spicy side dish of your choice. Many enjoy eating the dose with honey, coconut mixed with jaggery (1:1 proportion) or any other pudding.
I can probably describe halasina hannu guliyappa as a cross between dumpling and a pancake. Very popular in Coastal Karnataka, which is delicious and a delight to eat. The mould to make the guliyappas can be found anywhere in south India or even in many Indian stores in the US.
Soak rice in water for 5-6 hours. Drain the water and grind rice, jaggery, coconut and chopped jack fruit with a little water into a fine paste. (You can add less or more jaggery depending on the sweetness of the jack fruit). The batter should neither be too thick nor too thin.
Allow it to ferment overnight. Add cardamom and mix well. Pour into each mould and sprinkle a little ghee on top.
Cover with a lid and cook until the sides turn golden brown. Flip onto the other side and cook uncovered.
After 1-2 minutes, remove from heat and serve hot. Some like to eat it with honey.
Goli bajji also called as mangalore bajji or baje, a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe. The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.
All purpose flour/maida- 1 cup
Sour yogurt/curds- 1/2 cup
Green chillies- 2-3 chopped
Thinly sliced, small cut coconut pieces- 2 tsp (optional)
Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too. If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.
Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame. Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).
Note: Keep yogurt/curds in room temperature for 1-2 days to make it really sour.
We can also make bajjis, just by mixing maida, curds and salt.
Another recipe taught by my mother-in-law which is a favorite in our house. It’s easy to prepare and delicious too, usually prepared with heerekai (Ridge- gourd) but can also be prepared with baLekai (raw plantain) and badanekai (brinjal or eggplant). “Dosekal” is the griddle, literally meaning “dose stone”, or the stone on which the dose is made. Pathrode is the name of the dish.
Heerekai (Ridge gourd)- cut into ¼ inch circles
Oil- for cooking
For making batter:
Raw rice- 1 cup
Urad dal-1 Tbsp
Channa dal- 1 Tbsp
Fenugreek seeds- ¼ Tsp
Soak all the above ingredients for 4-5 hours
Coconut- ½ cup
Dry red chilies- 8 to 9
Cumin seeds-½ Tsp
Coriander seeds-½ Tsp
Tamarind paste- 2 Tsp
Jaggery- 1 tsp
Salt – to taste
Grind all the ingredients to a fine paste.
Dip the heerekai circles in the batter and arrange them on the griddle with the edges touching each other. Fill the gaps with batter, spread a tsp of oil around the corners and cook on a medium- low flame. Flip to the other side when it turns golden brown or roasted. Cook till it becomes crispy. This can be a side dish or an appetizer. I prefer to have it with anna saaru (rice and dal curry). Left over batter can be kept in the refrigerator up to a week and can also be used for making different varieties of dose, like vegetable dose, onion dose, fenugreek leaves dose etc.
A special thanks to my mother-in-law who taught me this and other recipes from Dakshina Kannada district. She is from Kundapura and happens to be a very good cook.
Raw jack fruit- 1/2 of a small one
Canned raw jack fruit- 1
Jaggery- 1½ tsp
Tamarind paste-2 tsp
Dry red chillies- 6
Coriander seeds- ¾ tbsp
Mustard seeds-¼ tbsp
Rice – ¾ tbsp
Shredded coconut-¾ cup
Coconut oil-2 tbsp
Salt to taste
Dry roast red chillies, mustard seeds, curry leaves, rice and coriander seeds for few minutes. Grind all the roasted ingredients, jaggery, coconut, tamarind to a nice paste. Adding rice makes the curry thick.
Remove the skin and cut the raw jack fruit into small cubes or cones. Cook it until tender. Canned can be directly washed and used.
Add the ground paste to the cooked jack fruit and keep it on medium heat for 10-15 minutes. Stir occasionally and allow it to boil. Add salt to taste.
Heat 2 tbsp of coconut oil and add ½ tsp of mustard. Allow it to splutter and then add it to the curry. If you are not fond of coconut oil, vegetable/peanut oil can be added instead. Serve with hot rice!