RCI Karnataka - Udda Mooga Pole

You know how after three hours of misunderstanding the hero finally decides he can't let the heroine get away but, alas she is on the way to the airport? Will he make it? He rushes to the airport only to see the plane take off before his eyes. Dejected he turns to head back home and... you know the rest.

I kind of felt the same way with all the blog events of September. I had big plans for MBP and the Cookbook Challenge but I missed the bus (or plane). When I finally found some time to post a recipe I was pretty sure the most important one would have gone by too. I checked hostess Asha's blog and goodness, there it was - RCI Karnataka patiently waiting for me near the boarding gate!

So here I am with my entry - dosas made with urad and moong dals. Apparently I am not the only one who prefers hassle free, non fermentation recipes. With temperatures dropping everywhere, I received a few requests for more instant recipes. This is the third instalment after paan pole and sanna pole and there is one more coming up soon.

UDDA-MOOGA POLE (Dal Dosas)
(makes 5)
1 cup split black gram dal (urad)
1 cup split green gram dal (moong)
1" piece of ginger, grated
2-3 green chillies, finely chopped
salt to taste
oil for frying

Soak dals separately in water overnight or for a minimum of 3 hours. Wash and grind to a smooth paste using a little water.

Add ginger and chillies. Season to taste. Heat a griddle on moderate heat. Drizzle a little oil and pour batter onto the centre of the pan. Spread into a slightly thick circle with the back of your ladle.

Cover and cook for a minute. Flip over and fry on the other side. Serve immediately.

(No) Labor Day Breakfast

I am all for relaxed, weekend brunches that involve a long, decadent meal (and some slogging over the stove) but when you get three days off in a row like this one, I inevitably turn towards easier, faster options after the fancy fare. No 'laboring' for me, thank you :-)

This is the savoury version of gulpohe. You can either make the cumin coriander powder fresh in a mortar and pestle or use readymade powders (if you are making breakfast in 7 minutes, you might as well make it in 5!).
Remember to be slightly heavy handed with the coconut and oil, it helps the poha soak all the flavors.

KALAILE PHOV (Spicy Mixed Poha)
(serves 2)
1 cup thin poha
1/2 onion, finely chopped
1/4 cup coconut, grated
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 to 1 tsp cumin-coriander powder
salt and jaggery to taste
Seasoning -
2 tbsp oil
1/4 tsp mustard seeds
6-8 curry leaves
Garnishing -
3 tbsp cilantro, finely chopped

Combine poha, coconut and onion in a plate. Sprinkle a few drop of water over poha (coconut water would be great). Season to taste and keep aside. In a large bowl mix spices.

Heat oil in a tadka pan and add mustard seeds. When they pop add curry leaves and saute on moderate heat till they turn crisp. Let cool slightly then add to spices. Mix well.

Next add poha and combine everything with your hands until evenly coated. If the mixture seems dry sprinkle some water to soften it. Top with cilantro, cover and set aside for 8-10 minutes. Serve with sev if you prefer.

* You can also add lemon juice to taste and some roasted peanuts for a crunch
* An even easier alternative is to use this (or any other mild) sambar powder instead of all the other spices