Mangalorean Cuisine - Idiappam ( Rice semia ), Semia usli, Kesar bhath and Holige ( Boli ) !!!

Idiappam ( Rice semia )

Ingredients

4 cups rice
Salt to taste

Method

1, Wash and soak the rice for four hours. Grind it to a thick paste with little water. Cook this paste in a vessel till it forms a ball. Divide this into smaller balls and steam in an idli cooker for 15 minutes.

2, Remove each ball one by one. Place it in a semia mould. Press and collect the rice semia ( string hoppers ...like noodles ) in a plate below. Repeat with the rest of the balls.

3, It can be served with sweetened coconut milk / chicken curry or you can make semia usli.

Semia Usli

You need

Rice semia ( as in the previous recipe ) ? 12 nos
1 teaspoon mustard seeds
1 teaspoon urad dal
3-4 red chillies ( broken into pieces )
1 - inch piece ginger , chopped finely
1 spring curry leaves
A bunch of coriander leaves , chopped finely
1 cup coconut gratings
Salt and sugar to taste
Juice of 1 lemon
1 tablespoon cooking oil

Method

1, Heat oil in a pan . Add mustard seeds and when they crackle , add urad dal. Fry till they are golden, then add ginger, chillies and curry leaves.

2, Fry for a minute or two, then add semia, salt , sugar, coriander leaves and coconut gratings. Mix well, remove from the heat and sprinkle the juice of lemon over it. Serve hot. ( Semia usli is one option for left over idiappam )

Kesar Bath

You need

1 cup small ? grained rice
1 cup sugar
1 teaspoon cardamom powder
A pinch of saffron dissolved in milk
1 or 2 drops of edible yellow food colour
A few cashew nuts and raisins
1 tablespoon ghee

Method

1, Wash and cook the rice moderately. Fry the cashew nuts in ghee till they are golden in color.

2, Make a syrup with sugar and water ( 1 : 1 ratio ).

3, Heat ghee in a pan. Add rice, saffron which has been dissolved in milk, cardamom powder , raisins and yellow food colour to the sugar syrup.

3, Add fried cashew nuts and keep turning the mixture till the ghee separates out. Serve hot.

Holige ( Pooran poli / Boli )

Ingredients

1 cup maida
¼ cup maida for dusting
1 or 2 drops of edible yellow food color
½ cup oil
Salt to taste

For filling :

1 cup Bengal gram dal
½ - 3/4 cup jaggery
½ teaspoon cardamom powder

Method

1, Make a very soft dough with the maida , oil and salt. Keep aside.

2, Cook the dal in water till soft and drain out the water well.

3, Mash the dal with the jaggery to a fine paste. Add cardamom powder.

4, Divide the maida dough and the dal dough into equal number of balls. Roll out the maida dough. Place a ball of dal in the centre.

5, Close the maida dough over it, sealing the edges carefully. Dust the ball with maida. Roll out into a thin chapatti. Fry it on a medium heat on a tawa ( without applying oil ) turning it over once or twice carefully. Serve with ghee.