Kaai vade/ Rice vade

Ingrediants:

1. Par boiled rice/kuchhige akki- 2 cups

2. white rice/Dosa rice/tindi akki-2 cups

3. Half grated coconut

4. Oil to fry

Preparations:

Soak the rice together overnight or for about 4 hrs.

Drain water and grind the rice along with grated coconut. You can add required amount of water  for grinding. Let the dough be slightly coarse. don't grind it to fine paste. It will not give that crispy bite if the dough is too fine.

Add salt to the dough . Now heat the dough over stove, turning repeatedly till dough becomes thick .

Take a clean plastic sheat or banana leaf, wipe oil on the surface.

Take the dough and make round balls and place it on the leaf and press with fingers and make round  patties.

Fry this patties in hot oil on both sides till it turns slightly red.

Serve with chutni or curry. Goes best with chicken sukka.

Savatekaayi Kadabu

Ingredients :

• Grated Cucumber(Savatekaayi)
• Medium Sized Rava - 1 cup
• Coconut (grated) - 1 cup
• Cardamom - 2-3 
• Salt - a pinch
• Jaggery - as per the requirement
• Ghee - 5-6 tsp

Method :

• Fry medium sized rava with ghee till it turns a light brown.
• Thoroughly mix grated cucumber(Savatekaayi), grated coconut, cardamom, jaggery, a litte salt, fried rava. 
• All these ingredients has to be mixed in cucumber water. Kindly note that no extra water here is required as cucumber itself leaves out water.
• Smear a little ghee on a steamer plate.
• Put the above mixture on the steamer plate.
•       Steaming time : 15-20 mins
• Cut them into small pieces
• Savatekaayi Kadabu is ready to eat.

Menthya Ganji

Ingredients :

•  Fenugreek Seeds - 3-4 Spoons
•  Rice - 1 cup
•  Coconut milk - 1 cup
•  Jaggery - as per the requirement
•  Cardamom - 1

Method : 

• Soak Fenugreek Seeds overnight.
• Cook the overnight soaked seeds with rice in a cooker adding water(a little more in quantity).
• Boil the same mixture with coconut milk, jaggery, Cardamom.

Note: Add  ground khus khus for better taste

Sajjige Rotti

This is a breakfast dish. Served with Coconut chetney or sweet pickle.

Ingredients:

• 4 cup Upit/Upma/Wheat Rava (Sujji/Semolina)
• 1 cup grated coconut
• 1 green chilli (finely chopped)
• 1 cup Onion (finely chopped)
• 1 cup Fresh Coriander
• Grated carrot - ½  cup (Optional)
• ½ cup curds
• 1 tsp sugar
• Salt

Method:

1. Mix all the ingredients in a bowl and add water until everything is immersed. Mix and keep it aside for 15 minutes.
2. Rava will soak and the batter thickens. If needed add more water so that the batter is easy to handle.
3. Cooking Rawa Roti:
1. Apply oil on hot thawa/griddle
2. Scoop out a big spoon of batter over the griddle and spread.(See picture below)
3. Cover and let it cook for couple of minutes or until the underside is cooked and golden.
4. Turn it over and cook for couple of minutes more
4. Repeat step a to d to make more Rotis