Neer dosa with coconut filling, pundi , ghatti & bisi bele bhath.... mangalorean cuisine

Ingredients

1) For Neer dosa with coconut filling :

• 2 cups raw rice
• Salt to taste

For filling :

• 1 cup grated coconut
• 1/2 cup jaggery
• 1/2 teaspoon cardamom powder

2) For Pundi :

• 3 cups boiled rice
• 1 1/2 cup grated coconut
• Salt to taste

3) For Ghatti :

• 2 cups boiled rice
• 1 cup jaggery
• 1 cup coconut
• 1/2 teaspoon cardamom powder
• Salt to taste
• Banana leaves

4) For Ghatti & Bisi Bele Bhath :

• 1 cup arhar dal
• 2 cups rice
• 1 cup mixed vegetables ( French beans, carrot and tomatoes )
• 1/2 cup coconut gratings
• 2 teaspoon tamarind paste ( dilute in 1/2 cup water ) or 1/2 cup tamarind extract
• For the masala
• 7 - 8 red chillies
• 2 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon fenugreek seeds
• 3 pieces of cinnamon
• 2 cloves
• 1 tablespoon black gram dal
• 1 teaspoon Bengal gram dal
• 7 -8 peppercorns
• Salt to taste
• For seasoning
• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1 spring curry leaves

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Preparation

• 1) Mix all the filling ingredients well and keep aside. Soak rice in water for 1 hour. Grind rice with water to a fine paste . Dilute this paste with water to a pouring consistency. Add salt to it. Heat a dosa tawa or a non stick pan grease it with little oil. Pour a ladle of the dosa batter.
• Tilt the pan to spread the batter evenly. Cook on one side only. Remove from the fire. Fold the neer dosa into half, keep a little filling and make a roll of the dosa. Repeat with the rest of the dosa.
• 2) Soak the rice for 3 hours. Then grind it to a coarse paste with a little water. Add grated coconut and salt . Mix well. Steam this paste in a pressure cooker for 10 to 15 minutes. Remove and immediately shape into balls with 2 ends slightly pointed. Steam again for 15 to 20 minutes. Serve with chutney.
• 3) Soak the rice in water for 4 - 5 hours. Drain the water and grind very finely to a thick paste. Add salt and mix well. Mix jaggery , coconut and cardamom powder.
  
• Take a banana leaf, spread a little of the rice batter with finger to cover the leaf fully. Place a little filling on one half of the leaf. Fold the leaf , sealing the edges carefully. Repeat with the remaining leaves and batter. Steam these for 15 to 20 minutes. Keep aside for cooling and remove the leaf.
• 4) Dry - roast all the ingredients for masala and powder them. Cook rice, dal and vegetables separately. Mix all the ingredients ( cooked rice, dal , vegetables, tamarind paste, coconut gratings and masala ), adding salt to taste.
• Heat thoroughly. Prepare seasoning and pour the seasoning over the rice- dal mixture. Serve hot with papad and pickle.

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