Mamidikaya Pulihora & Ragi Dosa

I bought Dakshin-Vegetarian Cuisine from South India by Chandra Padmanabhan on my last trip to India. It’s a neat little cookbook with lot of south Indian recipes, mostly from Tamil Nadu. I tried coconut sambhar and adai recipes from the book, they were both awesome.

I wanted to try a different mamidikaya pulihora (mango rice) recipe and found Mangai Ogaray in the book and the result was nothing like the regular mango rice I usually make. It is a lengthier process but I think it is well worth it.

I bought Dakshin-Vegetarian Cuisine from South India by Chandra Padmanabhan on my last trip to India. It’s a neat little cookbook with lot of south Indian recipes, mostly from Tamil Nadu. I tried coconut sambhar and adai recipes from the book, they were both awesome. I wanted to try a different mami...

Mamidikaya Pulihora

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Grated Mango (I used half of a medium mango)
1½ cups
Peanuts
4 tbsp
Rice – cooked (I used Sona masoori rice)
3 cups
Curry leaves
6
For the Spice paste:
½tsp
Dry red Chilies
6
Fresh Coconut, grated
¼ cup
Hing
½ tsp
For Tempering:
Oil
3 tbsps
Mustard seeds
1 tsp
Chana dal
1 tbsp
Dry red Chili - halved
1

Steps

  1. Grind the ingredients for the spice paste to a fine paste, adding ½ the grated mango; keep aside.
  2. Cool cooked rice on a large plate.
  3. Heat oil and the tempering ingredients; when the mustard seeds splutter, add the peanuts.
  4. When the bengal gram turns golden add the rest of the grated mango and sauté for 4-5 minutes on medium flame till mango doesn’t smell raw anymore.
  5. Add the spice paste and sauté for another 5-8 minutes. Remove from heat and set aside.
  6. Add salt and curry leaves to rice and mix well. Stir in the mango mixture, a little at a time and mix well; season with salt if needed.

I made Adai Kunukku and Sakkarai Pongal from Dk's Culinary Bazaar. It was an awesome Tamil Nadu meal that we enjoyed very much.

Mamidikaya Pulihora & Ragi Dosa
Mango Rice with Adai Kunukku & Sakkarai Pongal

Ragi Dosa:

Another recipe that I tried from Dakshin is Ragi Dosa. I bought ragi flour from Indian grocery sometime back and I’ve been looking to make something with it.
Mamidikaya Pulihora & Ragi Dosa
I bought Dakshin-Vegetarian Cuisine from South India by Chandra Padmanabhan on my last trip to India. It’s a neat little cookbook with lot of south Indian recipes, mostly from Tamil Nadu. I tried coconut sambhar and adai recipes from the book, they were both awesome. I wanted to try a different mami...

Ragi Dosa:

Summary

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  • Coursebreakfast
  • Cuisinesouth indian
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M
  • Passive Time2 hours

Ingredients

Ragi flour
2 cups
Rice Flour
½ cup
Small Onion – chopped fine
1
Green chilies – chopped fine
3-4
Coriander leaves – chopped fine
Sour curd
½ cup
For tempering:
Mustard seeds
1 tsp
Cumin seeds
1 tsp
Hing
pinch
Salt
to taste

Steps

  1. Mix ragi flour, rice flour, onions, coriander leaves, chilies and salt. Add the curd and enough water to make thin batter. Cover and keep aside for 2 hours.
  2. Heat 2 tsp oil; add the seeds and hing. Mix it in the batter.
  • This batter is similar to rawa dosa batter and it has to be poured from outside-in instead of inside-out like in regular dosa.

Take a ladleful of batter and start pouring from outside-in onto the hot griddle pan. Try to make the batter thin by swirling the pan around (my husband’s trick) or with the ladle itself. Pour about ½ tsp oil along the edges and let the dosa cook for 1-2 minutes on medium-high flame. Gently lift the dosa and cook the other side for another minute. Serve hot with any chutney.

Mamidikaya Pulihora & Ragi Dosa

We had our dosas with Karivepaku karam (Curry leaf powder) & Chutney powder. My son enjoyed these with his apple sauce. I wrapped the leftover dosas in a foil and put in the fridge. I wasn’t sure how they would turn out; they tasted just fine microwaved after 4 days, but I had to be real careful handling them as they got very delicate and crumbly.

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