Heerekayi Heserukalu Kootu

Heerekayi Heserukalu Kootu (Ridge Gourd Moong Dal Gravy) | Traditional South Indian Recipe

Heerekayi Heserukalu Kootu (Ridge gourd + Green gram) is a traditional Madhwa South Indian gravy dish that pairs well with rice or chapati. It's spicy, protein-rich, and wholesome.

Kootu is a lentil and vegetable-based semi-gravy – nutritious and perfect with hot rice, ghee, and crisps.

Heerekayi Moong Kootu

Ingredients

• Heerekayi (Ridge Gourd) – 1 cup, finely chopped
• Green Moong – 1/2 cup, cooked

For Grinding:

• Urad Dal – 1 tbsp
• Jeera (Cumin) – 1 tbsp
• Pepper – 10
• Rice – 1 tsp
• Red Chilies – 5 to 6
• Shredded Coconut – 1/2 cup
• Hing (Asafoetida) – 1 pinch

For Seasoning:

• Oil – 1 to 2 tsp
• Mustard Seeds – 1/2 tsp
• Turmeric – A pinch
• Hing – A pinch
• Curry Leaves – Few

Method

1. In a pan, heat a little oil. Fry urad dal, pepper, jeera, curry leaves, hing, and red chilies.
2. Add coconut and fry for 1–2 minutes. Grind this mixture with a little water to a paste.
3. Stir-fry chopped heerekayi until soft.
4. Add cooked moong and ground paste. Simmer for 5–10 minutes. Add salt.
5. Prepare seasoning by heating oil, then add mustard seeds, jeera, chana dal, turmeric, hing, and curry leaves.
6. Pour this seasoning into the kootu. Mix and serve Kootu hot with rice or chapati.

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“Life is what happens while you are busy making other plans.”
– John Lennon

Moong Urad Dal Vada

Moong Dal Urad Dal Vada is a delightful Indian snack that perfectly blends the flavors of two popular lentils—moong dal and urad dal—into crispy fritters. These vadas can be enjoyed with coconut chutney or a tangy tamarind dip. The combination of moong dal’s subtle sweetness and urad dal’s earthy depth creates a unique texture and taste that’s crunchy on the outside and soft on the inside. 

Moong Urad Dal Vada

Ingredients

• 1/2 cup split moong dal
• 1/2 Urad Dal 
• 1/2 cup chopped onion
• 3-4 green chilies finely chopped
• few Coriander leaves chopped
  
• Few curry leaves chopped
• 1tsp cumin/jeera
• few ginger shreds
•  1-2 tbsp grated coconut
• salt to taste

Method: Soak Urad and moong dal for 3-4 hours or overnight. Grind with little water. Add the other ingredients and mix well. Heat little oil and add to the batter and mix. Beat the batter well. 

 In a kadai, heat oil, drop the vadas carefully with hand or spoon and 

 fry until it becomes golden brown on both sides. Drain on absorbent paper.

Serve hot with chutney or sauce.

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Tomato Adai Dosa

Tomato Adai dosa is a savory, protein-packed South Indian pancake made with a combination of rice and lentils. While the traditional version of this dish is delicious on its own, this dosa is with a twist as it is loaded with tangy tomatoes. Ideal for breakfast or dinner. It is crispy on the outside and soft on the inside, this unique version of adai is a delightful way to enjoy the goodness of lentils and tomatoes in every bite. 

So Let's dive into this simple and scrumptious recipe!

Ingredients

Moong dal+Tur dal+Urad dal-

Tomato Adai Dosa

Chana dal 1/2 cup

Rice -1 1/2 cups

Pepper-1/2 tsp

Jeera-1 tsp

Salt-as per taste

Red chillies-5-6

Hing-a pinch

Soaked Methi seeds-few

Ginger-small piece

Tomatoes-3 chopped

curry leave/coriander -for garnishing

Chiroti Rava-1 tsp

 Method-  Soak rice/dals separately for 5-6 hrs. Next grind with pepper, jeera, salt, red chilies, hing, ginger, soaked methi seeds and mix well. Leave overnight. Next day, add the curry leaves/coriander leaves, grind chopped tomatoes in the mixer. Add the mix into the dosa batter. Mix really well. Heat a dosa tawa over medium heat. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa. Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the Tomato adai dosa

and cook until the bottom side turns golden brown and crisp. Flip the dosa and cook till done.

Serve Tomato Adai Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice  and you’ve got a complete meal that’s both satisfying and nourishing. 

Happy cooking, and don’t forget to share the love with your friends and family!

Do check other :Dosa" recipes

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Aloo Dal Vada

Aloo Dal Vada is yet another delicious and nutritious fritter variety you can make from potatoes. Easy to prepare. Aloo Dal Vada is a flavorful and hearty lentil-based fritter that's elevated with the comforting addition of potatoes. This crispy, golden treat combines the earthy taste of lentils with the softness of potatoes, making it a satisfying snack or appetizer.

Whether enjoyed with chutneys or yogurt, Aloo dal vada is a refreshing new option to add to your culinary repertoire. 

You can check other recipes that you can make from potatoes.

 
Let us learn how to make Aloo Dal Vada

Aloo Dal Vada

Ingredients

 

• 1 cup Chana Dal
• Hing-pinch
• 5-7 Green Chillies 
• Salt to taste
• Turmeric-pinch
• Coriander leaves
• Ginger shreds few
• 1 onion finely chopped
• 2 potatoes washed and shredded
• Oil for deep frying
• Jeera-1tsp
• Crushed Peanuts-few

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies, ginger

 hing very coarsely with very little water. 

Next add grated potatoes, crushed peanuts, chopped coriander leaves,

onions, and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai, heat oil, slowly slide in the vadas deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve flavourful and crispy Aloo Dal Vada  hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee. 

Note: Adjust the spices and seasonings as per your taste and preferences.

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Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch

Onion Kulith Dosa

Onion Kulith Dosa  is another dosa variety that can be made with wholesome horse gram - an interesting protein-rich and high-fiber, dosa for brunch or breakfast for a busy day.

Incorporating Onion Kulith dosa into your diet can be a nutritious and delicious way to enjoy the health benefits of this legume while adding variation to your meals.  

Onion Kulith Dosa Recipe

Onion Kulith Dosa 

Ingredients

•  Chiroti Rava-1 cup
• Soaked Horse gram- 1 cup
• Coriander Leaves-few finely chopped
  
• Onion-2 finely chopped
• Green Chilies-3-4
• Jeera- few
• salt - as per taste
• Water
• Oil/Ghee-for making dosa

Method - 

1. Clean, wash and soak the horse gram/Kulith in a bowl with water. Leave it overnight.

2. Next day, in a blender, add the soaked horse gram. Grind it together to form a smooth batter. Add this to a bowl, next add chiroti rava and mix ,the consistency of the batter should be similar to that of regular dosa batter.

3. Add the remaining items-coriander leaves, chilies, onion, salt, jeera and mix well.

   Leave for 30 mins

4. Heat a dosa tawa over medium heat.

5. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

6. Spread the batter evenly in a circular motion to form a thin dosa.

7. Drizzle some oil or ghee around the edges of the Kulith/ Hurli dosa

   and cook until the bottom side turns golden brown and crisp.

8. Flip the dosa and cook till done.

Serve crispy Onion Khulith Dosa hot with chutney of your choice.

This unique dosa is not only packed with protein but also a great way to enjoy a hearty, satisfying meal. 

Whether served for breakfast, lunch, or dinner, it's sure to impress anyone who loves savory Indian dishes. 

The balance of textures and spices makes it a memorable addition to your recipe repertoire. 

So, give this Onion Kulith Dosa a try — it’s a wholesome, delicious, and refreshing change from the usual!

Don't forget to check the other dosa varieties under "Dosa" Menu Planner





#Happiness is home-made.

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Ragi Moong Dosa

Ragi Moong Dosa (Ragi : finger millet ) is healthy , nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot. A mix of finger millet flour and ground moong lentils gives the perfect crispy crepes.

       Ragi Moong Dosa

Ingredients:

1 cup Ground Moong mix

1 cup finger millet(ragi flour)

1/2 cup chiroti rava

Salt as per taste

Oil

Jeera-1 tsp

Method:

Mix rava, ground moong mix and ragi flour and salt.

 The consistency of batter should be like normal dosa batter. 

Keep overnight or at least for 5-6 hours.  

Add salt, jeera to the batter. Mix well. 

Make thin dosas. 

Serve hot and crispy Ragi Moong dosa with butter 

and chutney of your choice.


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'The only way to do great work is to love what you do' Steve Jobs

Chawli Chitranna

Chawli Chitranna or Alasande Kaalu Chitranna is a flavorful South Indian rice dish made with Chawli (black-eyed peas) and rice, blended with spices. Easy one pot meal, convenient and made with minimal efforts.

Chawli /Cowpeas or Black Eyed Peas is a nutritious and healthy legume variety. Adding this legume in your diet can contribute to overall health as it provides fiber, vitamins, and minerals. It's versatile and can be incorporated into various dishes such as salads, fritters or curries.

Ingredients

Chawli Chitranna

• 1 cup Chawli /Alasande Kaalu
• (boiled)
• 2-3 tbsp grated coconut
• 1 chopped onion
• 2 Amla shredded
• Salt -as per taste
• Few coriander leaves
• 1.5 cup rice 

Seasoning/tadka

• 1 tbsp Oil
• few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• 3-5 finely chopped  green chilies
• few peanuts

Method- 

Cook Rice. Allow the rice to cool, spread it on a plate. 

Next heat oil in kadai,  peanuts and keep it aside, next add the other items in seasoning, roast well, add onion and fry, add the boiled Chawli, next add the rice to this seasoning. Add salt, grated coconut, and peanuts and mix well. Sauté for 1-2 min. Garnish the rice with coriander leaves. Serve this Chawli Chitranna hot with raita or chutney or enjoy just like that.

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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Horsegram Dosa / Khulith Dosa

Horse Gram Dosa or Kulith/ Hurali Dosa  is another dosa variety that can be made with wholesome horse gram - an interesting protein-rich and high-fiber, dosa for brunch or breakfast for a busy day.

Incorporating Kulith dosa into your diet can be a nutritious and delicious way to enjoy the health benefits of this legume while adding variation to your meals.  

Kulith Dosa Recipe

Ingredients

Khulith Dosa/ Horse Gram Dosa

• Soaked Urad Dal-1/2 cup
• Soaked Horse gram- 1 cup
• Rice-3 cups
• Soaked Methi seeds/ Poha -handful
  
• salt - as per taste
• Water
• Oil/Ghee-for making dosa

Method - 

1. In a blender, add the soaked horse gram, rice, and urad dal along with some water. Grind them together to form a smooth batter. The consistency of the batter should be similar to that of regular dosa batter.

2. Once the batter is ground, transfer it to a large bowl and add salt to taste. Mix well. Leave overnight.

3. Heat a dosa tawa over medium heat.

4. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

5. Spread the batter evenly in a circular motion to form a thin dosa.

6. Drizzle some oil or ghee around the edges of the Kulith/ Hurli dosa

   and cook until the bottom side turns golden brown and crisp.

7. Flip the dosa and cook till done.

Serve crispy Khulith Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner





#Happiness is home-made.

Alasande Kaalu Vada / Chawli Fritters

Alasande Kaalu Vada / ಅಲಸಂದೆಕಾಳು ವಡೆ  is made from black eyed peas or Chawli with spices and is a delicious, healthy and nutritious evening snack recipe. Kids will love it too. Black eyed peas are rich in fiber and protein.

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 12 tikkis

Author: Smita

Alasande Kaalu Vada

Ingredients:

• 1 cup alasande kaalu/black eyed peas 
• (soaked in water)
• Green chilies- 4-5 finely chopped
• Carom seeds/ Ajwain-1/2 tsp 
• Ginger paste-1/2 tsp
• Pepper powder-1 tsp
• Curry leaves- few
• Coriander leaves-few
• Salt -for taste
• grated Coconut-1/4 cup
• Oil-for frying
• Rice flour-1 tbsp

Method:

Soak the alasande kaalu well overnight. Once soft, grind without much water. In a bowl, add  the remaining items mentioned under ingredients except oil, add the ground paste and  mix well. Divide the mixture into equal portions and shape them as patties.  Heat oil in a pan and fry till until it turns brown and crisp. Serve Chawli Fritters hot with chutney or sauce/ketchup.

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"Don't waste your time in explanations, people only hear what they want to hear" Paulo Coelho

Bonda Soup

Hearty South Indian Comfort: Bonda Soup Recipe

If you're craving something cozy, flavorful, and soul-soothing, bonda soup is the perfect South Indian comfort dish to try. A popular evening snack especially in Karnataka, this dish combines soft, spiced  bondas (fried lentil dumplings) with a light, aromatic soup made from tempered spices and moong dal. The result? A comforting bowl that's crisp, fluffy, tangy, and satisfying — all in one.

Whether served as a rainy-day treat or a festive starter, bonda soup strikes the perfect balance between indulgent and wholesome. 

Bonda Soup

Ingredients:

Soup

• 1 cup Toor Dal/ Moong dal
• 1/2 tsp tumeric
• Water - 2-3 cups
• salt to taste
• Grated ginger(opt)
• Pepper pwd-1 tsp
• Few coriander leaves

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• hing -pinch
• curry leaves
• Green chillies 3-4 chopped
• Lemon juice

Bonda Batter for making bondas

(it is same recipe - Medu vada batter)

Method :  

Heat the oil in a kadai. Once it is hot enough, make bondas and put it carefully in the oil. Deep fry the bondas well. Strain and take it out. 

Pressure cook dal with turmeric and oil. Heat oil in a pan, add the seasoning items once done add to the dal, add water to give soup consistency, add salt and mix well. Cook on low heat for 5-10 mins. Add lemon juice. 


Serving- Take 2 to 3 bonda in a bowl. Pour 2 to 3 spoons of soup, garnish with chopped coriander leaves / cilantro.

Enjoy crispy, golden-fried bondas served in a rich, spiced, and aromatic soup. The contrast between the crunchy bondas and the warm, soothing soup creates a delicious fusion of textures and tastes. Bonda Soup is a heartwarming treat that offers both comfort and satisfaction with every bite. It’s a great way to enjoy a traditional favorite with a twist!

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"Always bear in mind that your own resolution to succeed is more important than any other"-Abraham Lincoln 

Vegetable Adai Dosa

Vegetable Adai Dosa is made with a mix of healthy lentils, red chilies, peppercorns and flavored with dash of curry leaves and coconut. Adding the vegetables takes it to the next level of nutrition. You get an all-in-one healthy and heavy breakfast for a long hectic day. You can enjoy this delectable Vegetable Adai dose with chutney, chutney powder or sauce or you can enjoy it just like that. 

Adai batter also contains ginger, hing and methi seeds which helps in digestion. As the vegetable Adai is made slightly thicker, adding a bit more oil will make the dish only more tasty. Don't worry! 

Vegetable Adai Dosa

Ingredients

Moong dal+Tur dal+Urad dal-
Chana dal 1/2 cup

Rice -1 1/2 cups

Pepper-1/2 tsp

Jeera-1 tsp

Salt-as per taste

Red chillies-5-6

Hing-a pinch

Soaked Methi seeds-few

Ginger-small piece

Vegetables- onion, capsicum , carrot
(thinly shredded)

curry leave/coriander -for garnishing

Coconut-optional (adds taste)

 Method-  Soak rice/dals separately for 5-6 hrs. Next grind with pepper, jeera, salt, red chilies, hing, ginger, soaked methi seeds and mix well. Leave overnight. Next add the curry leaves/coriander leaves, coconut, onion, capsicum, carrot season with mustard seeds and then make dosa.

Serve Vegetable Adai Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice.

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