A comforting and simple Maharashtrian porridge made from steamed rice flour. Lightly spiced with green chilies and cumin, this gluten-free dish is a traditional breakfast favorite, ready in under 20 minutes. Its soft, savory texture makes it an easily digestible and wholesome meal.
A traditional Udupi-Mangalorean curry made with special green brinjal and a fragrant roasted coconut masala. It has a perfect balance of spicy, tangy, and sweet flavors, best enjoyed with steamed rice.
A refreshing and crunchy South Indian salad made with finely shredded cabbage, soaked moong dal, and fresh coconut. The simple mustard seed tempering adds a burst of flavor. It’s a perfect light side dish for any meal.
Prep15 min
Cook5 min
Soak30 min
Servings
About Ukda Sheet, Gulla Koddel and Cabbage Kosambari
Gut-friendly cabbage kosambari with steamed rice & perfectly spiced Matti Gulla curry. A fiber-rich, tangy meal!
This konkani dish is perfect for lunch. With 680.1500000000001 calories and 17.15g of protein per serving, it's a nutritious choice for your meal plan.
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2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice Flour Slurry
In a medium-sized mixing bowl, combine the rice flour, 2.5 cups of water, and salt.
Whisk thoroughly until you have a smooth, lump-free, thin batter. Set this aside.
2
Prepare the Tempering (Tadka)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds and let them sizzle for a few seconds.
Add the hing, finely chopped green chilies, and curry leaves. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant.
3
Cook the Ukda Sheet
Reduce the heat to low. Give the rice flour slurry a quick stir again, as the flour tends to settle at the bottom.
While stirring the tempering in the pan with one hand, slowly and steadily pour the slurry with the other. This continuous stirring is crucial to prevent lumps.
Keep stirring constantly for 2-3 minutes. The mixture will begin to thicken rapidly and turn from a liquid to a soft, porridge-like consistency.
Once thickened, cover the pan with a lid and let it cook on the lowest possible heat for 5-7 minutes. This steaming process cooks the rice flour completely.
The Ukda Sheet is cooked when it becomes non-sticky, glossy, and starts to leave the sides of the pan.
4
Garnish and Serve
Turn off the heat. Fluff the cooked mixture gently with a spatula.
Garnish with freshly grated coconut and chopped coriander leaves.
Serve immediately while hot. It can be enjoyed on its own or with a side of pickle or chutney.
321cal
8gprotein
38gcarbs
17gfat
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 (soaked for 30-45 minutes and drained completely)
0.5 cup Fresh Coconut (grated)
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Salt (or to taste)
2 tsp Coconut Oil (or any neutral oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Hing (asafoetida)
10 pcs Curry Leaves
Instructions
1
Prep the Dal: Rinse the moong dal under running water until the water runs clear. Soak it in enough water for 30-45 minutes. After soaking, drain all the water completely using a fine-mesh sieve and set aside. This step is crucial to avoid a soggy salad.
2
Combine Salad Ingredients: In a large mixing bowl, add the finely shredded cabbage, the drained moong dal, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves. Gently toss to combine.
3
Prepare the Tempering (Tadka): Heat coconut oil in a small pan or tadka pan over medium heat. Once the oil is hot (about 30 seconds), add the mustard seeds and let them splutter completely. Then, add the urad dal and sauté for about 30-45 seconds until it turns a light golden brown. Finally, add the hing and curry leaves, and fry for another 10 seconds until the leaves are crisp.
4
Combine and Serve: Immediately pour the hot tempering over the cabbage mixture in the bowl. You will hear a sizzling sound, which helps to slightly wilt the cabbage and infuse the flavors. Toss everything well. Just before serving, add the salt and fresh lemon juice. Mix thoroughly one last time and serve immediately to enjoy its fresh, crunchy texture.
