Generally speaking, uddina hittu means urad flour / ground black gram in Kannada. The recipe I am posting today is for a traditional dish that also goes by the same name and is a side dish from Udupi region. This thick, creamy, and spicy dish is prepared using yogurt and urad flour. This protein rich dish is a simple and quick one that can be put together under five minutes and would be an apt choice when one is short on time or too lazy to cook.
Using thick, fresh yogurt is recommended for this raita preparation rather than runny one. I sometimes prepare it with sour yogurt too and enjoy it equally. Fat-free yogurt will work too. Add a tbsp. or two of water if the mixture is too thick. I usually stock store bought urad flour and have used that in the recipe. Urad dal / skinned black gram can be toasted lightly, ground finely and can be used in the recipe. Using coconut oil in seasoning and also while serving enhances the flavor of this dish. Uddina hittu is served along with rice, a drizzle of coconut oil and sandige menasu (butter milk soaked and sundried chili).
What I have in my lunch plate below (clockwise) are rice, mixed vegetable curry, uddina hittu, spinach dal, tomato chutney, and sandige menasu.
Ingredients: (Yield - 2 servings)
1 cup yogurt (preferably fresh)
2 tbsp. uddina hittu / urad flour / ground black gram
2 tbsp. uddina hittu / urad flour / ground black gram
Salt to taste
1/2 inch piece of ginger, grated or finely chopped
1 or 2 green chili, finely chopped
2 tsp. coconut oil
1/2 tsp. mustard seeds
A pinch of asafoetida powder
A small sprig of curry leaves
Directions:
* Add yogurt, urad flour and salt to a bowl and stir well such that the flour is well blended with the yogurt. (Passing the mixture through a sieve does a quick and neat job besides yielding a lump-free mixture.)
* Heat oil in a small pan and add mustard seeds. When mustard seeds start to splutter add curry leaves and asafoetida and turn off the stove.
* Add this seasoning, ginger and green chili to the yogurt bowl and mix well.
* Serve it with rice, drizzling with little coconut oil and sandige menasu, butter milk soaked and sundried chili.
This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.
Comment
This is a very new recipe for me and love how simple it is. I can imagine how flavorful this will be with rice. Thanks for sharing a simple recipe that is cooling as well for summer.
ReplyDeleteThis is such an interesting recipe. Never thought of makiing raita with urad dal flour! I love raitas and I am going to try this recipe soon.
ReplyDeleteUrad dal raita is new to me , sounds simple and delicious . You surely have a treasure of these traditional unheard recipes .
ReplyDeleteShould definitely try this unique raita !
I tasted this in my grandma's house. I loved it. Thanks for the recipe. I will try it.
ReplyDeleteWow! Now this is really very interesting... It is amazing how traditional recipes use ingredients like urad dal flour in really different ways like this cooling and healthy raitha...
ReplyDeleteSuch a healthy and nutritious raita with urad dal flour. So innovative and interesting recipe.
ReplyDelete