Neer dosa with coconut filling, Pundi , Ghatti & Bisi Bele Bhath.... Mangalorean Cuisine

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

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.

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

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.

2 cups boiled rice
1 cup jaggery
1 cup coconut
1/2 teaspoon cardamom powder
Salt to taste
Banana leaves ( cut into rectangles )

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.

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

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

1 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

( Heat oil in a pan. Add mustard seeds. When they starts splutter add curry leaves and fry for 2 minutes )

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.