MANGALOREAN BREANFAST

 Akki Rotti(plain)

Ingredients:

Rice Flour: 1 Cup

Salt: 1/2 tsp

Oil: 1 tsp

Cooked Rice: 2 tbsp

Water: 1.5 cups

Procedure:

1. Mix 1-2 tsp of rice flour, oil and salt in about 1.5 cups of water in a kadai. Add cooked rice to this. Bring the mixture to boil.

2. To this, add the remaining flour slowly and mix well. Switch off the flame. The rice flour should form a single dumpling and stick to the ladle.

3. Dip you hand in cold water and knead it well when it is still warm. Knead it for 4 - 5 times and make a soft, lumpless dough. 

4. Make small balls out of the dough. Dust the surface and balls with rice flour and make chapatis out of them.

5. Roast them on hot tava. There is no need to add oil while roasting rottis.

Kottige/Khotto/Gunda Idlis Steamed in Jackfruit Leaves

          this how we should prepare the idli stand     

Ingredients for the batter:
Parboiled rice 3 cups
Urad dal-1cup
Salt to taste

Method:

1. Soak rice and dal separately for 6-7 hours.
2.1st grind dal to smooth paste.
3.Then grind rice to coarse paste. The texture should be of rava.
4. Now mix both the batter together and salt to taste.
5.Then keep the batter for fermenting at least 7-8 hours or overnight.
6.Next day morning put some water to boil in idli steamer and then fill the  7.kotto cups for steaming.
8.Steam for at least 30 -40 mins.
 9.Let it cool for sometimes before serving.
10.Serve hot with any chutneys or sambar or with any curries of your choice

MALLIGE IDLI 

1 cup whole urad dal (deskinned)--soak if overnight with luke warm clean water
21/4 cup Idli rava--Soak it for 2hours in warm water
1tbsp-poha/cooked rice

Method:
drain the soaked dal and wash it once more under running water. Grind it with a cup of water for atleast 20-25minutes till it turns frothy.The more you grind, the softer your idlis come out..Now mix the idli rava and run the grinder for 6-7minutes till everything is incorporated, add the poha or cooked rice and grind it for 2minutes. Now add salt and mix well.
Take the batter in a big clean vessel and fill it upto 3/4th the vessel. Keep the batter for 4hours in a warm place..(I generally turn on the rice cooker stand for warm setting keep the batter inside the vessel)..
After the batter is fermented , it rises up to the brim of the vessel. Now the idli batter is ready to be used. Grease the idli mould with little ghee/oil,add the batter and steam it for 15minutes till they are nice and fluffy..
Enjoy this with sambhar or coconut chutney or spiced chutney powder...