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Monday, August 31, 2020

Vellarikka Kootu ~ Tamil Nadu Style Cucumber - Moong Dal Stew

I am posting the recipe for kootu from the Tamil Nadu thaali I posted. Check that link to read about it. Now coming to today's recipe, kootu can be roughly translated as a lentil and vegetable stew, originating in south Indian cuisine. This simple, comforting side dish is common to Tamil Nadu and Kerala cuisines. Karnataka has also a gravy dish called 'kootu' but it is more along the lines of a arachuvitta sambhar though both are not the same. The Tamil word 'kootu' means 'to add', which refers to the blending of lentils and vegetables in the dish. Kootu is usually served with rice and is thicker in consistency than of a typical sambhar. 

A kootu can be prepared using moong dal, split chick peas, pigeon peas or a combo of dals. I have used cucumbers here but some of the commonly used vegetables are chayote, bottle gourd, ridge gourd, cabbage or even greens. A medley of vegetables can be used as well. Any variety of green cucumbers can be used in the recipe. Just check for bitterness before using the cucumber as the bitter flavor is going to ruin the dish. Remove the seeds as well if the cucumber appears to be a mature one.

1/4 cup moong dal (yellow colored)
A pinch of ground turmeric 
1/2 cup peeled and cubed cucumber
Salt to taste
Ingredients for grinding:
1/4 cup fresh / frozen coconut
1 tsp. cumin seeds
1 tsp. rice / rice flour
1 tsp. pepper corns / 2 green chilies (or a combo of both can be used.)
Ingredients for tempering:
1 tsp. oil / ghee
1 tsp. mustard seeds
1 tsp. black gram / uard dal
A pinch of asafoetida
Few curry leaves

* Thaw if using frozen coconut and soak rice for about 15 minutes in water, if using.
* Rinse moong dal with water twice and drain completely. Pressure cook dal along with turmeric and a cup of water until soft, about 3 whistles. Let the pressure subside and mash the dal well with the back of the ladle.
* Peel the cucumber and quarter it lengthwise. Remove the seeds if the cucumber is a mature one and chop them into fine cubes. Cook cucumber separately either in a microwave or in a sauce pan on stove top adding enough water just until done. Don't throw away the water.
*  Grind together coconut, soaked rice, cumin seeds and peppercorns / green chilies finely, adding water.
* Add oil / ghee in a pan and add cumin seeds and black gram. When the black gram starts to turn reddish add asafoetida and curry leaves. Immediately add the mashed dal, the cucumber pieces along with the water, the ground coconut paste and salt. If rice isn't being used, make a paste of rice flour and few tbsp. of water and add it to the mixture. Add extra water if needed. Mix well and bring the mixture to a boil. Lower the heat and simmer fora minute or so and turn off the stove,
* Serve it warm with rice, drizzling a little ghee over it.


September is for 'Thaalis and Platters'

The months of April and September are meant for mega marathon,  for our blogging group during which we post a specific theme based recipes. It is going be 'Thaalis and Platters' this time, which was originally set for the month of April but was postponed because of the covid situation. The below links are some of the mega marathons I participated in previously as a part of the blogging marathon group. Click on the below links to find 26 recipes under each category.

Indian Sweets and Snacks (Sep 2019)
Indian Biryani / Khichdi/Pulao (Apr 2019)
A - Z Indian Street Foods (Apr 2018)
A - Z Indian Rice Dishes (Sep 2016)
A - Z Andhra Recipes (Apr 2016)
Buffet on the Table (Sep 2015)
Fire up your Oven (Apr 2015)
Around the World in 30 days (Sep 2014)
Indian Food Odyssey (Apr 2014) 
ABC Cooking (Sep 2013)

Now coming to the thaali theme. For those uninitiated, the word 'thaali' in Hindi refers to any metal plate that is made with either stainless steel, brass, bronze, copper, silver or even gold ones. Besides the culinary purposes, thaalis feature in religious ceremonies as well but the plates that have been used to eat in are never used for the latter. The two kinds are never intermingled. 

The word 'thaali' is also used to describe a complete and balanced meal served in a big sized plate, which is what we are concerned about in this marathon. A thaali can contain from anywhere between ten to twenty dishes and usually contain breads / rice, lentil dishes, curries and other accompaniments, snacks, sweets and so on.  Small cups are arranged along the rim of the plate to hold the wet dishes while bread / rice and the dry dishes are directly placed on the plate. There is always a balance of flavors in a typical thaali and it usually features local dishes. 

Thaalis are typical to a restaurant setting than a home because of the wide variety of dishes presented in it and the difficulty that goes along with it in terms of preparation. I rarely order thaalis at restaurants as I can never do justice to the sheer number of items presented in it but my vote goes to the unlimited Rajasthani thaalis that I have eaten at Choki dhani near Indore and Rajdhaani in Bangalore. 

A mini thaali would be an easier concept if trying to cook at home and if eating at home, it does not even matter if someone owns big sized plates and cups enough for the family. A traditional south Indian meal would look authentic on a banana leaf rather than a thaali / plate. And bronze plates and cups when it comes to some of the east and north Indian state meals. And those steel plates with lot of compartments would serve the purpose well and also there are less dishes to clean up later. 😉

My posts are going to be in the following order, each week with a specific theme.
Week 1 - Everyday mini thaalis
Week 2 - Breakfast platters
Week 3 - Regional thaalis
Week 4 - Indian bread platter
Week 5 - Platters

Hope you will join me in this month long virtual journey and enjoy it as much as we did savoring them at home.


Wednesday, August 19, 2020

Aloo Methi / Urla Gadda - Menthaku Koora / Potato - Fenugreek Greens Dry Saute

(This was originally posted on 6/14/2007.)

Methi / fenugreek leaves would go into either dals or parathas or the menthya bhath recipe while growing up. The first time I ever had methi subji was at a friend's home about two decades ago when she served it at a party. I thoroughly enjoyed it and after that, this dish has been a regular one on our menu at home.

I really love fenugreek greens aka methi leaves which stand out in any dish with their assertive fragrance and flavor. What happens if those healthy greens are combined with universally loved potatoes? Of course, you will end up with a scrumptious subji/ curry that goes well with rotis / rice and here is the recipe for the mouth watering aloo - methi.

Ingredients needed:
2 cups peeled and cubed potatoes 
2 cups fenugreek leaves / meth
2 tbsp. oil
1/2 tsp. cumin seeds
1 tsp. mustard seeds
1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste

* Pluck the leaves from methi stems and wash them thoroughly to remove the dirt. Chop them roughly. If you do not wish to peel the potatoes, then wash them and chop into cubes.
* Heat oil in a pan, preferably a non stick pan and add mustard and cumin seeds to it. When mustard seeds start to crackle and cumin seeds start to get brown, add turmeric powder and methi leaves and saute for a few minutes until the methi leaves collapse. Now add potato cubes and salt to the pan and stir thoroughly once. (Adding salt will help to release water which helps the potatoes not stick to pan if not using a non stick pan.)
* Cover the pan and cook the potatoes till they are done, on low to medium heat. Keep stirring in between. If the potato - methi starts to stick to the pan or burn, sprinkle a little water, as required.
* When potatoes are cooked add chili powder and cook for a couple of minutes and turn off the stove. (Increase the heat setting if there is any extra water and stir until all the water is absorbed.)
* Serve hot with rice drizzling a little ghee or with rotis.


Tuesday, August 18, 2020

Saag Aloo / Aloo Palak ~ Potatoes in Spinach Gravy

 (This was originally posted on 6/30/2007.)

Saag Aloo / Aloo Palak is a tasty curry of chunky, diced potatoes in spinach gravy. This nutritious and vegetarian preparation is a Punjab specialty. This spicy and flavorful blend of creamy spinach and potato goes well with Indian rotis / tortillas. I have chosen to use whole potatoes in the dish instead of using diced ones. Also, frozen spinach can be used instead of fresh ones. The preparation is quite a simple one, though the ingredients list is longer.

Ingredients: (6 servings) 
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. grated ginger / ginger paste
1/2 tsp. garlic paste (I didn't use any.)
2 pinches of asafoetida
12 small sized white potatoes / baby potatoes - 12
1 cup chopped cooked spinach 
1 cup chopped onion 
1 cup chopped tomato
1/8 tsp. ground turmeric
1 tsp. coriander powder
1/2 tsp. cumin powder 
1/2 tsp. chili powder or to taste
Salt to taste

* Peel the potatoes and cook them in a pressure cooker with sufficient water for one whistle. If not using a cooker, cook them in water until they are fork tender. Keep them aside. Do not throw away the water used to cook the potatoes.
* Heat oil in a pan and add cumin seeds.When cumin seeds start to turn brown, add grated ginger and garlic if using. Saute for few seconds and add asafoetida and turmeric. 
* Add onion next, lower the heat setting and fry the onions till they turn brown. Then add tomatoes and cook until they are mushy. Add chili powder, cumin and coriander powders to the pan and fry for a minute.
* Puree the cooked spinach using water that was used to boil potatoes.
* Add the spinach puree, cooked potatoes and the required amount of salt to the onion - tomato mixture. Add some water if needed. Let the mixture simmer on low flame for about five minutes. Turn off the stove.
* Serve with rotis / pooris / tortillas.


Monday, August 17, 2020

A Simple Potato Curry

(This was originally posted on 12/21/2006.)
My husband comes from a big family and when we have family gatherings, our number would surpass 50 75. I lived for a short time with my in laws after my wedding and there would be almost 10 people around the food table, any given day. Cooking would be a huge chore, especially when all the siblings and their families visited. To my surprise, whenever the whole family gathered there would be a roti night instead of cooking a simple rice item. My mother in law would get a reprieve from the kitchen tasks and the rest of the women would take turns in making rotis and curries. I remember that we always ended up going for a second packet of flour after finishing a three kilo packet of wheat flour for our roti making. And also Thursday dinners would always be rotis as the elders did not eat rice that night. My sister in law was responsible for the dinner preparation on those days and I, who happened to be a novice cook then used to be her helper.

I am not sure whether my sister in law particularly liked this curry  or hated all the hassle and opted for this simple and delicious version. It did not involve a lot of chopping or toiling in front of the stove. Instead of cutting the vegetables into tiny bits (until our backs started complaining), she would chop them into big chunks and put them together in a wok adding some water and forget them for a while. At the end when they were done, she used to add some salt, chili powder and sambhar powder. Yep, sambhar powder. Anyway it used to be lip smacking and nobody had any complaints. The curry used to be watery but I mash a few potato pieces to make it like a thicker gravy. I cook this curry very rarely nowadays and slightly differently but a lot of nostalgia attached to it and is a easy and fuss-free one for novice cooks.

1 tbsp. oil

1/2 tsp. mustard seeds
2 onions, sliced or diced  
2 tomatoes, chopped
1/8 tsp. turmeric powder
About 4 cups chopped and boiled potatoes

Salt to taste
Chili powder to taste
2 tbsp. sambhar powder or to taste (I used homemade one.)
1/2 tsp. sugar or to taste
Minced cilantro to garnish
(Imaginative and creative ones over there, you can always add whatever you wish).

* Heat oil in a wok / pan on the stove and add mustard seeds. When they start to sizzle and splutter, add onion and cook until it is done. No need to brown. Next add tomatoes and cook until mushy and add turmeric powder. 
* At this point, boiled potatoes can be added if handy or add chopped potatoes and a cup of water. Cover and cook on low medium setting, until potatoes are fork tender. Check in between and add water if needed. 
* Add salt, chili powder, sambhar powder, and sugar to the pan and stir well. Mash some of the potato pieces with the back of the spoon and add extra water if needed. Taste and adjust the seasonings if needed. Let the mixture come to a boil and lower the heat. Simmer for a couple of minutes and turn off the stove.
* Garnish with minced cilantro leaves and serve warm with rotis / bread.

Wednesday, August 12, 2020

A - Z Karnataka Recipe Series ~ U for Ukkarisida Rotti / Ubbu Rotti

I kinda overdid with the letter 'U' and cooked three dishes but chose to stick with the familiar and the popular one among the lot, the akki rotti. Akki rotti needs no introduction if one is familiar with the state's cuisine. If unacquainted, here you go. Akki rotti literally means a rice based flat bread and is a very common and favored breakfast across the state. It is a vegan, gluten free and lighter option for either breakfast or as a lunch box item if going with the masale rotti kind. Akki rotti is basically made in three different ways. If one is from the southern parts of the state like I am, the possibility is more that one is familiar with the version called masale rotti. Chopped onions, grated fresh coconut, chilies, cilantro, salt are all mixed with rice flour into a slightly firm dough using warm water and patted into rottis. The people here call this akki rotti where the rest of the state calls it masale rotti since it is spicy and not plain. It can be made either into thin and soft rottis which can be folded or a little thicker and hard. Both taste good. This version specifically doesn't need any side dishes and people eat it plain or with chutney pudi, butter or even jaggery. And besides this version has an advantage where the dough can be prepared in advance and refrigerated to avoid the hassle in the morning rush. Here is a masale rotti made with brown rice flour and veggies.

Now the other two versions come from the Malenadu region, a part of western ghats. One version is where the cooked rice and rice flour are combined to make rottis. And the other one is what I am posting here which are called ukkarisida rotti or ubbu rotti. 'Ukkarisida rotti' refers to the cooking part whereas the latter term means puffed rotti. Some even call it bili rotti meaning white flat bread. The rice flour is added to boiling water and the resulting mixture is kneaded into a soft, elastic dough. One important point to note here is that dough needs to be to kneaded thoroughly. Kneading is the key in making soft rottis and without kneading, the dough keeps on breaking while rolling. The rolled out dough can be toasted either as wheat roti on a hot griddle or directly on flame similar to phulkas. They need a spicy accompaniment to go with as these rottis are bland by themselves.

Some 'U' dishes from Karnataka:
Uchhellu chutney pudi - A condiment made with niger seeds 
Uddina hittu - Black gram flour based raita
Uddina vade - Black gram fritters
Udupi rasam - A thin gravy to go with rice
Udupi sambhar - Lentil gravy
Unde huli - A gravy with lentil dumplings
Undi & Undige - Steamed, rice based dumplings
Undulka - A rice based, steamed dish served as naivedhya 
Uppinakaayi - Pickle
Uppu huli dose - Subtly spicy and sour pancakes
Usli - Boiled and seasoned legumes

1 cup water
1 tsp. oil
Salt to taste
1 cup rice flour (Not heaped. I even use 1 or 2 tsp. less than a cup.) + extra for dusting *
* Store bought rice flour will work. 

* Heat a cup of water in a wide pan, on medium flame. Add salt and oil to it. 
* Lower the heat when the water starts boiling and add the rice flour carefully. 
* Mix the rice flour quickly into the water with a wooden spoon and turn off the stove. The mixture is going to look lumpy at this stage.
* Cover the pan with a lid and leave it aside for about 15 - 20 minutes. (It will allow the dough to somewhat cook further. Some work with the hot dough immediately but it is not necessary unless one is in a hurry. Chances are more to scald your hand. Resting would allow the temperature to come down and makes it easier to handle the dough. ) 
* Now comes the crucial part, kneading. Grease your dominant hand with little oil and bring the dough together. Start to knead the dough by gathering and kneading with the heel of your palm. (The dough would be easy to handle by now. If still hot, wet your hands and work the dough. Also if by any chance, the dough turns out to be hard, add a tsp. or two of water (or as needed) and knead. Hot water is preferred but it is not the end of the world if you add room temperature water at this point. Or if the dough appears loose, add a little extra rice flour and knead. )
* Keep kneading until you get a soft and somewhat elastic dough, about 8 to 10 minutes. (Do not skip this step.) The final dough would look smooth and soft.
* Divide the dough into 5 or 6 equal balls. If making palm sized rottis then the dough can be portioned into more balls.
 * Pat the ball into a disc and dust with flour if necessary.
 * Gently roll into a thin circle of about 6 - 7 inches and pat way if any extra flour is present. (The gluten free rottis may not have smooth edges like the wheat flour rotis.)
 * Meanwhile, grease a iron tawa / griddle / shallow pan and heat it on medium flame. There is no need to bring it to a smoking point but the griddle should be hot enough to toast the rottis. 
* The rotti can be cooked on the griddle until brown spots appear on both sides or they can be cooked similar to phulkas.
* For the first method, Place the rolled out dough circle at the center of the griddle.
 * Cook until the bubbles start appearing on the surface and then flip. 
* After few seconds when the bottom side starts to cook, the rotti starts to puff up. (Don't worry if it doesn't puff up for any reason. Cook flipping once or twice in between until small brown spots appear on both sides. Remove and repeat the steps with the remaining dough. (The rottis toasted this way will look like shown in the ellu pajji post.)
* For the second method, place the rolled out circle on the hot griddle and cook for about a minute or so and flip. Cook until you start to notice the brown spots. Transfer it directly over the flame and cook on both sides until done or spots appear as seen on my rottis. Brush them with ghee and store them. 
* Serve them warm with a spicy curry or chutney. Mine were served as part of a lunch platter which had eggplant curry in a peanut base and spinach - tomato dal.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji
Field Beans / Avarekalu Payasa
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Oodhalina Bisibele Bhath


Tuesday, August 11, 2020

Thambittu Unde / Hurigadale Thambittu

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji
Field Beans / Avarekalu Payasa
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Oodhalina Bisibele Bhath
Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti

The first dishes I planned and drafted were for letters 'H' and 'T'. In fact those dishes were the ones that gave me the idea to start this series and I had them in my drafts' folders for the past two years. I promptly posted the H dish that happened to be hitakida avarekalu huli which is quintessentially Karnataka and this A - Z series would have been incomplete without it. And today's supposed 'T' recipe needed only pushing the publish button but I decided to discard it at the last moment and cook something else. 
I had the options of cooking one of the iconic breakfast recipes from the region, thatte idli. A idli which takes the name after the plate like container it is steamed in. There is thambli / thambuli which is a soothing, yogurt based dish from the Udupi- Mangalore regions and 'thellevu' a thin pancake as the title suggests, from the north Canara region. And thalia puttu, a steamed rice cake from Coorg and tachani unde, a semolina - chickpea flour  laadu / laddu from the north Karnataka region. And there is the humble thovve, a lightly seasoned lentil dish. I decided to go with thambittu, hurigadale thambittu in partcular which I had made today as part of Krishnasthami neivedyam. These are the dishes that are on top of my head when I think of "T' dishes but I am sure I might have missed some and there are others with Konkani names.

Some 'T' ingredients from kitchen:
Thaale hannu - palm fruit
Tharakari - vegetable
Thengina kaayi - coconut
Thengina thuri - grated coconut
Thogari bele - lentils / pigeon peas
Thogari kaalu - green pigeon peas
Thondekaayi - ivy gourd / tendli
Thuppa - ghee
Thindi - breakfast 
Thatte - eating plate

Thambittu pronounced thumb-it-tu is one of the traditional sweet dishes that is made in several versions using rice flour, wheat flour and so on though the method varies slightly from one version to another. The texture, looks and taste vary from one another as well. Thambittu or thambitttu unde is a part of celebrations and festival food ranging from being used as a naivedhya (offering to god) or as a base for deepa (diyas / lamps) to make aarati during worshiping to being apart of baby showers and weddings. I had made the rice based ones a couple of weeks ago but surprisingly, it didn't cross my mind to take pictures. The unde or laddu which I am posting today is made mainly with hurigadale or putani / fried gram and can be made for festivals like navratri or janmasthami. It is an easy and quick recipe and the humble laddus taste good. The jaggery that I used is so good that we felt these laddus were subtly caramel flavored. These are made with fried gram like a malaadu but taste different because of the addition of jaggery, coconut and poppy seeds.
Ingredients: (Yield 15 laddus)
1/2 tbsp. poppy seeds / gasagase
3/4 cup grated, dry coconut / ona kobbari
1 and 1/4 cups fried gram / hurigadale
Seeds from 2 cardamom pods / elakki
1/4 cup ghee / thuppa
3/4 cup jaggery / bella (I had sticky type of jaggery, firmly packed.)

* Dry toast the poppy seeds on low flame, stirring continuously until they start to change the color. (Attention needs to be paid as they burn easily.) Transfer them onto a plate and let them cool.
* To the same pan, add coconut and toast on medium flame. Stir constantly until it turns crisp. (It takes about 2 to 3 minutes.) Transfer the coconut also onto a plate and let cool. 

* Grind together the cardamom seeds and fried gram into a fine powder.

* Powder the toasted coconut as well.

* Combine the ground fried gram, coconut and poppy seeds.

* Heat together ghee, jaggery and a tbsp. of water in a wide pan. (Adding water is optional but I find it easier and quicker to melt the jaggery.) 
 * Turn off the stove when the jaggery melts and starts to bubble. There is no need to form any syrup.
* Add the powdered mixture and stir well. 

* This is after a short time.

* Keep it aside for a short time and make laddus when the mixture is still warm. It hardens when allowed to cool down. 

* Store the unde in an airtight container once they cool down.


Monday, August 10, 2020

A - Z Karnataka Recipe Series ~ S for Sajjige Rotti

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji
Field Beans / Avarekalu Payasa
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Oodhalina Bisibele Bhath
Welcome back on this culinary journey across the state of Karnataka. My first choice for today's letter was sakkare achchu, the sugar figurines which are associated with the harvest festival in the region, Sankranthi. I was planning to visit India this summer and this achchu making was on the cards for the marathon. Achu making requires expertise and patience and I was planning to reacquaint with the process along with my mother who has stopped making them in the recent years. Unfortunately, the trip and the achchu did not happen for the obvious reasons. Going by the chaos happening around right now, this should be of least concern, I know.😟

I chose to go with something made with sajjige aka semolina and so here are some sajjige rotti if one is looking for some filling, tasty and healthy breakfast ideas. A rotti conjures up an image of thick and sometimes crisp flat breads which are a very popular breakfast choice in Karnataka. They can be made with rice flour and finger millet aka ragi flour which are the most common ones served for breakfast. Then there is jola/sorghum based flour ones which are a routine lunch item in North Karnataka homes. 

Today's semolina rotti aka rave or sajjige rotti is slightly different than those and can can be made in two ways. One is where a firm dough is prepared like the akki masaale rotti or the ragi ones and patted on the griddle and toasted. Or a thick batter is prepared with a similar consistency to idli batter and are prepared as thick dosas. However they do not have any resemblance to another popular version of  semolina pancakes in south India called the rava dosa either in texture or taste. They take a little longer to cook than the regular dosas and make an instant, no ferment dosas though the semolina needs to be soaked in yogurt for a short time. I make dosas sometimes adding turmeric as well and so there are both yellow and brown colored rottis pictured here.

Some other 'S' Dishes of the region:
* Sabbakki payasa - Tapioca pearl kheer
* Sajjappa - A festive dish with a sweet filling of coconut and semolina.
* Shaavige payasa - Vermicelli kheer
* Sukkinunde - Stuffed and fried sweet dumplings
* Shenga holige - Peanut poli
* Saasive - A raita prepared with a paste of coconut and mustard seeds with a tempering of spices. 
* Shenga hindi - North Karnataka style peanut powder
* Saaru - Rasam
* Saarina pudi - Rasam powder
* 'Sandige' aka sun-dried vadi 
* Sandige huli - A gravy made with steamed lentil dumplings
* The 'Set dose' which is served as a stack of three thick, spongy dosas served with vegetable saagu and coconut chutney. 
* Shaavige bhath / uppittu - Vermicelli upma
* The savory and sweet versions of 'Surnoli', dose / pancake from the Konkan region. 
* Southekayi rotti - Flat breads made with rice flour and cucumber
* Susla / Sushila - A puffed rice based snack from North Karnataka.
* Dishes made with the following vegetables would also fall under 'S' category. 

'S' kitchen ingredients / produce in Kannada:
* Sabsige soppu  aka dill leaves which is a commonly used greens in the region. 
* Soppu in general means greens. 
* Seeme badanekayi - chayote / chow chow
* Southekayi - cucumber. 
* Sorekayi - bottle gourd 
* Shunti - ginger
* Suvarna gadde - elephant yam / suran
* Sapota hannu - chikoo fruit
* Sebu or sebina hannu - apple
* Seebe hannu - guava
* Seethaphala - custard apple
* Saame - little millet
* Sakkare - sugar
* Sabbakki - sago, tapioca pearls
* Sajje - pearl millet / bajra
* Sasive / Sasive kaalu - mustard seeds
* Sihi - sweet
* Siri dhanya - millets
* Shavige - vermicelli
Ingredients: (Yield 8 dosas)
1 cup semolina
3/4 cup yogurt
3/4 cup water
Salt to taste
1 tsp. cumin seeds
2 pinches of asafoetida powder
2 pinches of turmeric powder (optional)
2 sprigs of curry leaves, finely chopped
A handful cilantro leaves, finely chopped
2 green chilies, finely chopped
1 tsp. ginger finely chopped
A handful of fresh / frozen grated coconut
Ghee / oil to make dosas

* Combine semolina and salt in a bowl. Add yogurt and water to it and mix well. Leave it aside for at least 15 to 30 minutes.
* If using frozen coconut, thaw it in the microwave before adding it to the batter.
 * Add the remaining ingredients except the ghee / oil to semolina bowl and mix well.
* Heat a tawa / shallow pan on medium pan. Sprinkle a little water on the pan to check whether the pan is ready to make rotti. It is ready if the water sizzles and evaporates immediately. If not, heat the pan some more but don't bring it to a smoking point. 
* Pour a ladleful of batter at the center. Spread it as thin as possible. The traditional way is to spread the batter thickly using fingertips.  A ladle can be used instead to be on a safer side though these can not be spread as thinly as the regular dosa.

* Pour a 1/2 tsp. oil / ghee around the edges and cook until the batter appears dry on the surface, around 2 minutes and flip. Cook the other side as well for about a minute and remove the dosa with a spatula.
* Repeat the rotti making with the remaining batter and serve warm with a chutney.