Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
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About Steamed Basmati Rice, Gulla Koddel, Southekayi Kosambari and Urad Dal Papad
Aromatic Gulla Koddel with steamed rice. A fiber-rich, gut-friendly meal that's homestyle delicious!
This udupi dish is perfect for dinner. With 939.2600000000001 calories and 28.98g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
415cal
12gprotein
53gcarbs
24gfat
Ingredients
250 g Mattu Gulla Brinjal (or small green brinjals, cut into 1-inch cubes)
0.5 cup Toor Dal (rinsed thoroughly)
0.75 cup Fresh Coconut (grated)
3 tbsp Coconut Oil (divided)
5 pcs Dried Byadgi Chillies (adjust to your spice preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Urad Dal (divided)
1 inch ball Tamarind (soaked in 1/4 cup warm water)
1 tbsp Jaggery (grated or powdered)
1 tsp Mustard Seeds
0.25 tsp Turmeric Powder
0.25 tsp Hing
1 sprig Curry Leaves
1.5 tsp Salt (or to taste)
4 cup Water (as needed for cooking and grinding)
Instructions
1
Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and turmeric powder.
Pressure cook for 4-5 whistles or for about 15 minutes until the dal is completely soft and mushy.
Once the pressure settles, open the lid and lightly mash the dal with the back of a spoon. Set aside.
2
Prepare and Cook the Brinjal
While the dal is cooking, chop the brinjal into 1-inch cubes and immediately place them in a bowl of salted water to prevent browning and remove bitterness.
In a separate pot, bring 1 cup of water to a boil. Drain the brinjal and add it to the boiling water.
Cook for 5-7 minutes until the brinjal is tender but still holds its shape. Do not overcook. Drain and set aside.
3
Roast and Grind the Masala
Heat 1 tsp of coconut oil in a pan over low-medium heat.
Add the dried red chillies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast for 1-2 minutes until fragrant.
0.25 cup Moong Dal (split yellow lentils, rinsed and soaked)
0.25 cup Fresh Coconut (grated)
1 small Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (chopped)
1.5 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
2 tsp Vegetable Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (optional, for extra crunch)
0.25 tsp Hing (asafoetida)
6 pcs Curry Leaves
1 pcs Dried Red Chili (broken into two)
Instructions
1
Soak the Moong Dal
Rinse the moong dal thoroughly under cool running water.
Soak the dal in 1 cup of water for 30-60 minutes. It should become tender enough to bite into easily but still retain a slight crunch.
Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
2
Prepare the Salad Base
In a large mixing bowl, combine the finely chopped cucumber, soaked and drained moong dal, grated fresh coconut, chopped onion, green chilies, and coriander leaves.
Gently toss the ingredients to mix them evenly. Do not add salt or lemon juice at this stage.
3
Make the Tempering (Oggarane)
Heat oil in a small pan (tadka pan) over medium heat. After about 30 seconds, test the heat by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 20-30 seconds.
Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown.
In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
Whisk everything together until the spices are evenly distributed throughout the flour.
2
Form the Stiff Dough
Gradually add water, just one teaspoon at a time, to the flour mixture.
Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3
Pound the Dough
Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4
Rest the Dough
Rub a little more oil over the surface of the dough ball.
Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5
Shape into Logs and Pellets
After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
Roll each portion into a long, uniform log about 1-inch in diameter.
Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6
Roll the Papads
Lightly grease your rolling surface and rolling pin with sesame oil.
Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7
Dry the Papads
Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
They are ready when they are completely moisture-free, brittle, and snap easily.
8
Store and Cook
Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.
Add the grated coconut and continue roasting on a low flame for 3-4 minutes, stirring continuously, until it turns light golden brown and aromatic.
Turn off the heat and allow the mixture to cool completely.
Transfer the cooled ingredients to a grinder jar. Add about 1/2 cup of water and grind to a very smooth paste.
4
Combine and Simmer the Curry
In a large pot, combine the cooked dal and the ground masala paste. Mix well.
Squeeze the juice from the soaked tamarind and add the pulp to the pot. Discard the fibers.
Add the cooked brinjal, grated jaggery, and salt. Stir gently to combine.
Add 1 to 1.5 cups of water to adjust the consistency. The curry should be a thick, flowing gravy.
Bring the curry to a boil, then reduce the heat and let it simmer for 8-10 minutes for the flavors to meld.
5
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining coconut oil (approx. 2.5 tbsp) over medium heat.
Once hot, add the mustard seeds and let them splutter.
Add the remaining 1/2 tsp of urad dal and fry until it turns golden.
Add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
6
Finish and Serve
Pour the hot tempering over the simmering Gulla Koddel.
Stir gently, cover the pot, and turn off the heat.
Let the curry rest for at least 5-10 minutes to absorb the aroma of the tempering.
Serve hot with steamed rice or neer dosa.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp. Be careful as the leaves may sputter.
4
Combine and Serve
Pour the hot tempering directly over the salad mixture in the bowl.
Just before serving, add the salt and freshly squeezed lemon juice.
Mix everything well until combined. Serve immediately to enjoy the best crunch and freshness.
