Banana Mulik

Ingredients
raw rice - ½ cup
thin beaten rice - ¼ cup
chopped banana - 1 cup
jaggery powder - ½ cup
grated coconut - 2 tbsp
salt - a pinch

Method
Soak rice in water for one hour. Grind to a stiff smooth paste.
Wash beaten rice and grind to a paste with coconut, jaggery and banana.
Mix both the pastes. Add salt.
Drop spoonfuls of the mixture in moderately hot oil and fry till golden brown.
Serve hot.
Srnali
Ingredients
raw rice - 2 cup
grated coconut - 1 cup
fenugreek seeds - 1 tsp
thin poha (beaten rice) - 1 cup
milk - ½ cup
jaggery powder - ¾ cup
salt - 1 tsp
turmeric powder - ½ tsp
curds - 2 tbsp
cooking soda - a big pinch

Method
Soak rice with fenugreek deeds in water for 2-3 hours.
Grind it with grated coconut to a smooth thick batter, using milk.
Wash and drain the beaten rice and grind it with jaggery to a smooth paste
Mix the two batters together. Add salt, turmeric powder and curds.
Mix well and ferment over night.
Next day add some water (if needed) to the batter to thin it down to the consistency of
dosa batter.Add soda.
Heat a nonstick dosa pan, lightly brushed with oil.
Drop about ½ cup of batter on it. ( it will spread slightly to a thick pancake).
Cover and cook on medium flame till done. ( do not turn over). Serve with ghee or
treacle.
Cucumber Pancakes
Ingredients
raw rice - 1 cup
green cucumber - 1 medium size
grated coconut - 3-4 tbsp
salt - ¼ tsp
powdered jaggery - 1/3 cup
oil - to fry

Method
Soak rice in water for one hour.
Peel the cucumber, remove the core and grate the flesh.
Add salt and keep aside for 15 minutes.
Squeeze out the liquid. (use this liquid to grind the rice)
You must have about 1 cup of grated cucumber now.
Grind the rice with coconut and jaggery , using the cucumber liquid to a smooth batter.
Add water if needed to get the consistency of dosa batter.Mix in the cucumber.
Pour a ladle full of batter on a hot dosa pan and spread it like pancake. ( slightly thicker
than normal dosa).
Pour some oil around it. When one side is cooked, turn over and cook the other side.
Use all the batter thus. Serve with treacle or honey.
Yeriyappa
Ingredients
raw rice - 1 cup
red gram (toor) dal - ¼ cup
thin beaten rice (poha) - ½ cup
grated coconut - 3 tbsp
powdered jaggery - ½ cup
salt - a pinch
cardamom powder - ¼ tsp
oil - to fry

Method
Soak rice and dal together in water for 1 hour.
Drain and grind with coconut with very little water to a smooth thick batter.
Wash the beaten rice, drain and grind with jagggery till smooth.
Mix both the batters together. Add salt and cardamom powder.
Heat oil in a kadai. (moderately hot)
Drop about ¼ cup of mixture per yeriappa in oil and fry till the batter is cooked.
Drain on a kitchen paper. Serve warm.
Steamed Pooran Wada
Ingredients
raw rice - 1 cup
par boiled rice - 1 cup
salt - ¼ tsp
grated coconut - 2 cup
powdered jaggery - 1 ½ cup
cardamom powder - ½ tsp

Method
Soak raw rice and parboiled rice together for 3 hours.
Drain and spread on a cloth till almost dry. Grind it to a fine powder.
Add salt and just enough water to form a thick paste that can be rolled in balls.
Combine grated coconut with jaggery and cardamom powder.
Take two marble size balls of the rice mixture.
Flatten them to a disc (with fingers) on a greased plastic sheet.
Grease a "thali" and place one of the discs on it. Place some coconut filling on it.
Cover with the other disc.press the edges lightly to seal.
Place 5-6 similarly filled discs on the thali and steam for 5-7 minutes.( prepare another
thali during this time).
Serve hot with melted ghee.
Jackfruit Kadubu
Ingredients
raw rice - 1 cup
chopped jackfruit - 5 cup
grated coconut - ½ cup
powdered jaggery - ¼ cup
salt - a pinch

Method
Wash the rice, soak for 15-20 minutes. Drain away all the water.
Combine it with jack fruit pieces, grated coconut and jaggery.
Grind to a coarse paste. (do not add water)
Add salt and cardamom powder.
Line a deep plate or pressure cooker separator pan with banana leaf ( or aluminium foil)
and grease the leaf .
Pour the batter to a depth of about 4-5 cm.
Steam for 15-20 minutes.( steam the remaining batter in another batch)
Cool slightly and cut into pieces.
Serve with honey or melted ghee.
Sweet Idli
Ingredients
raw rice - 2 cup
thin poha (beaten rice) - 1 cup
grated coconut - 1 cup
jaggery powder - ¾ cup
milk - 1 cup, approx.
curds - 1 tbsp
salt - ¼ tsp
raisins - 2 tbsp
cashew nuts - 2 tbsp, chopped
cardamom powder - ¼ tsp
melted ghee - to serve, optional

Method
Soak rice in water for 2-3 hours.
Grind rice to a thick coarse batter.(rice should be like fine rawa)
Wash beaten rice, drain and grind with coconut and jaggery to a smooth paste using
some of the milk.
Add it to the rice batter. Add curds and salt. The batter must be slightly thicker than idli
batter.
If it is too thick, add some milk.
Mix well and allow to ferment overnight.( If planning to make for tea time, prepare the
batter in the morning).
Stir in the raisins, cashew nuts and cardamom powder.
Pour in greased idli moulds and steam for 10-15 minutes.
Cool slightly, ease out of the moulds and serve topped with melted ghee(optional).