Belekadubina Unde – A dish From Mysore For Indian Cuisine Series

Wikipedia’s search of Mysore got me this “Mysore  in English, Kannada: ಮೈಸೂರು Maisūru) is the second largest city in the state of KarnatakaIndia. It is the headquarters of the Mysore district and the Mysore division and lies about 146 km (91 mi) southwest of Bangalore, the capital of Karnataka. The name Mysore is an anglicised version of Mahishūru, which means the abode of MahishaMahisha stands for Mahishasura, a demon from Hindu mythology. The city is spread across an area of 128.42 km2 (50 sq mi) and is situated at the base of theChamundi Hills.

Mysore is famous for the festivities that take place during the Dasara festival when the city receives a large number of tourists. Mysore also lends its name to the Mysore mallige, theMysore style of painting, the sweet dish Mysore Pak, the Mysore Peta (a traditional silk turban) and the garment called the Mysore silk saree. In an exercise carried out by the Urban Development Ministry under the national urban sanitation policy, Mysore was rated the second cleanest city in India in 2010 and the cleanest in Karnataka.[3]  

I Love Mysore and have lived here all my life here, can’t think of settling in any other place than Mysore.When I started the Indian Cuisine Series, i wanted to prepare something which is not well-known and i have not prepared it anytime. So when speaking to one my friend about this, she happily shared this recipe with me, it is a regular breakfast fare at her home. So happy to have tried it out coz it came out very well and my daughter loved having these.My friend minnu and me go way back to our college days, but lost touch after college and now thanx to Facebook we are in touch with each other.

Todays recipe Belekadubina Unde means steamed lentils dumplings but i have prepared them in the shape of Idlis.

Belekadubina Unde

(Steamed Lentils Dumplings)

 Ingredients

 Moong Dal ¾ cup

Tur Dal ¼ Cup

Urad Dal 3tbsp

Rice 1 Tbsp

2. Chopped Onions

1 small bunch coriander leaves

2 Small bunch dill leaves

Salt

¼ cup grated coconut

Grind to a paste

3 G.chillies

1 tsp jeera

A pinch hing

1’’ ginger

¼ tsp haldi

5-6 leaves pudina

Method

 Wash the dals nicely and soak overnight.

Grind to a coarse paste

Wash coriander and dill leaves and chop finely

Mix the dal paste, salt, greens, chopped onion, grated coconut and the g.chillies paste and mix nicely.

This batter is thick more like a the batter you prepare for dal pakoras

Grease your idli plates and add around 2 tbsp of batter into it and just lightly press with the spoon evenly.

Steam for 20 mins and serve hot with Ghee and Coconut Chutney.

Coconut Chutney

½ cup grated coconut

3 g.chillies

1” Ginger

Coriander Leaves

Phutana\Daria\Fried Gram 2 tbsp

Grind all these to a smooth paste and add salt and mix nicely

You can temper the chutney with Mustard seeds and curry leaves.

Note.

The Idlis turned out to be nice and soft in spite of not much water in it.

These idlis tasted a bit like the masala dal wadas we get here.

I had some more batter left and prepared Appe’s with them, even they turned out to be good.

Thanx Minnu for sharing the recipe.

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