

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Energy-giving Ragi Mudde with wholesome Bendekai Huli. A fiber-rich, gut-friendly meal for sustained energy!

A traditional and wholesome dish from Karnataka, these soft, pliable balls are made from finger millet flour. Ragi Mudde is a powerhouse of nutrition, naturally gluten-free, and pairs perfectly with spicy curries like Bassaru or Uppesaru.
Serving size: 1 mudde
Prepare the Ragi Slurry
Boil the Water

A tangy and savory okra stew from Karnataka, made with tender okra, lentils, and a special blend of spices. This comforting huli is a perfect accompaniment to steamed rice and a dollop of ghee.


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Energy-giving Ragi Mudde with wholesome Bendekai Huli. A fiber-rich, gut-friendly meal for sustained energy!
This udupi dish is perfect for dinner. With 533.5899999999999 calories and 16.78g of protein per serving, it's a high-fiber option for your meal plan.
Cook the Slurry
Add Dry Flour and Steam
Mix Vigorously
Final Steaming
Shape the Mudde
Serve Immediately
Serving size: 1 cup
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and turmeric powder. Cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy. Once the pressure releases naturally, open the lid and mash the dal lightly with the back of a ladle. Set aside.
Sauté the Okra: While the dal is cooking, heat 2 tbsp of vegetable oil in a wide pan or kadai. Add the cut okra pieces in a single layer. Sauté on medium heat for 8-10 minutes, stirring occasionally, until the okra loses its sliminess and develops light brown spots. Remove the sautéed okra from the pan and set aside.
Prepare the Gravy Base: In the same pan, add the sliced onions and sauté for 2-3 minutes until they become translucent. Add the chopped tomatoes and cook for another 4-5 minutes until they turn soft and pulpy.
Simmer the Huli Base: Add the sambar powder to the pan and sauté for one minute until fragrant. Pour in the tamarind paste, jaggery, and salt. Add the remaining 2 cups of water, stir well to combine, and bring the mixture to a rolling boil. Reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.
Combine and Simmer: Gently add the cooked, mashed dal and the sautéed okra to the simmering tamarind base. Mix everything well. Check for consistency; if the huli is too thick, add a little hot water. Allow it to simmer on low heat for another 5-7 minutes, so the okra absorbs the flavors. Do not over-boil.
Prepare the Tempering (Tadka): Heat ghee in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and broken dried red chillies. Sauté for 30-40 seconds until the dals turn golden. Finally, add the curry leaves and asafoetida, and sauté for another 10 seconds.
Finish and Serve: Immediately pour the hot tempering over the simmering huli. Garnish with freshly chopped coriander leaves. Give it a final stir and serve hot with steamed rice, ragi mudde, or dosas.