Recipe of the Week


  • Dudhi Channige
  • Mangalore Puran Poli
    Dudhi Channige
    250 gms chana dal
    1/2 kg bottlegourd (dudhi)
    3 onions, chopped finely
    1 tsp coriander powder
    1 tsp chilli powder
    1 tsp turmeric powder
    1 tsp garam masala
    2 cm piece ginger
    4 green chillies
    2 tomatoes
    1 lemon
    2 tbsp coriander leaves, chopped
    oil as needed
    salt to taste

    		 seasoning:
    1 clove garlic
    1 red chilli
    a pinch of cumin seeds
    a pinch of asafoetida
    a small piece of ginger, sliced

    Heat 2 tbsps oil and fry the onion till golden brown. Add chilli powder, coriander powder, turmeric powder, chopped ginger, green chillies and chopped tomatoes. Cook for a few minutes. Add the channa dal and water enough to cook till dal is soft. Peel and cut the bottlegourd into small pieces and add to the dal mixture. When the vegetable is cooked, add the garma masala powder and salt to taste. Squeeze in lemon juice. Heat 2 tbsps oil, fry the whole red chilli, sliced ginger, crushed garlic, asafoetida and cumin seeds. Pour over the dal mixture. Garnish with coriander leaves.


    (Courtesy A Cook's Tour of South India by Vimla Patil)
    Mangalore Puran Poli
    Ingredients:

    For Dough
    Maida 1 1/2 cups
    Wheat flour 1/2 cup
    Gingelly oil 1/2 cup
    Salt 1/4 tsp
    Ghee 2 tsp
    Yellow colouring 2 drops

    For filling
    Gram dhal 1 1/2 cups
    Sugar 1 1/2 cups
    Cardamom powder 1 tsp
    Saffron 1/4 tsp
    Method

    Make firm dough by mixing wheat flour, maida, salt, ghee and yellow colouring with s little water. Keep aside for 1/2 hour. After 1/2 an hour add gingelly oil, little by little to the dough - kneading all the time, till all the oil, is absorbed by the dough. Keep aside.

    Mean-while pressure-cook the dhal with a little water, till the dhal is well cooked. Drain off the water. In a thick pan, add sugar to the dhal and cook, stirring all the time, till the sugar dissolves, and the dhal becomes dry. Let the dhal cool. Grind with cardoamom powder and saffron to a smooth thick paste. Do not add any water. Make medium sized balls of the dhal.

    Make balls of the dough - stuff it with the dhal balls - roll it out thin like chappathies and roast it on a hot tawa - without adding oil - till cooked on both sides.

    This poli is served at room temperature, with 1 tsp of melted ghee on each poli.

    (Courtesy Easy Gourmet Cooking by Usha Bail)

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