BELGAVI KUNDA

In north Karnataka, Belgaum kunda is one of the most popular detectable dessert. Myself being a Milk lover,  I fell in love with this sweet when I tasted for the first time when one of my best friend from belgaum visited our place. Within few days, I was just tempting to have kunda so decided to give it a try 😋

This is a milk sweet where milk is reduced, curdled and is cooked with caramelized sugar to get that bright golden colour :) Now let me tell you in advance ie huh ...All you need is to have lots of patience just to stir the mixture for the longer time 😅😅😅

INGREDIENTS

1 Liter Milk

1 Cup Curd

1 Cup Sugar (This includes 1/2 cup sugar for caramelizing )

Cardamon powder

Fried Dry fruits for garnish

Ghee (optional)

METHOD
In a deep bottomed pan. Pour the milk and bring it to boil. Reduce the flame and stir occasionally so that it does not stick to the bottom. Once the milk reduces to the 1/3rd of the original  quantity, add  1/2 cup of sugar and curd. The milk will start curdling and the whey will separate out. Keep stirring it under medium flame.
In another pan, under medium flame, add rest of the sugar. The sugar will start caramelizing. Make sure it does not get burnt. Immediately pour them into the curdling milk mixture and stir well till the consistency comes like solid mass. Add fried dry fruits and cardamom powder and serve :) Drizzle ghee on top if you prefer :)

Enjoy!!

SOYA BURGERS

Soya burgers are the mini meals for kids. They just love them to have soon after coming from school if I am right because my gal is just crazy of burgers :) These soya patties are very healthy and super simple to make. Veggies like grated carrots, peas or sweet corns anything what kids love can be incorporated. Its then ended up placing fresh veggies, mayo & cheese which is of course another fav ingredient. So don't wait for long to try out this recipe ;) Go ahead

INGREDIENTS

Ready made Burger Buns

Mayonnaise

Cheese slices

Onion slices

Tomato slices

Lettuce (optional)

1 tbsp Oil

INGREDIENTS FOR SOYA PATTIES

2 Cups Minced Soya

1/2 Cup Boiled Potatoes

3/4 Cup Breadcrumbs

1 tbsp Grated Ginger and Garlic(fresh)

1/2 Cup Chopped Onion

2 tbsp Coriander leaves

1 tsp Red chilly flakes

Pinch of Garam masala or curry powder

1 tsp Lime juice.

Salt to taste

METHOD

In a bowl, mix all the ingredients listed above one by one for making soya patties. Mix well and divide them into 4 big patties or according to the size of ur buns.

Heat oil in a tawa or grilled pan. Shallow fry the patties on both the sides till crisp or until the colour changes brown. Keep them aside and place cheese upon each hot patties. Don't skip this process as it tastes very good when the cheese gets a bit melted on patties :)

Now cut the buns into half. Spread 1 tbsp of mayonnaise on each base and place some onion slice, tomato, lettuce on them. Upon that cheesy soya patties, some seasoning and cover them with another half of the mayo buns.

Secure with a toothpick and serve immediately :)

Enjoy!!

CRUNCHY EGGS WITH CREAMY FILLING TOPPED WITH ONION GARLIC MIXTURE

 This yummy appetizer is a classic starters which is just perfect on parties and get-together. The crunch of an egg is really a nice change with the velvety soft filling. It is just heavenly in taste and melts in ur mouth ;) I bet can't stop having only one ;)  Try out friends and do let me know the feedback. This is surly a treat for the egg lovers :)

INGREDIENTS FOR ONION GARLIC MASALA

2 Big Onions

8 pods of Garlic ( more or less)

Salt and Pepper to taste.

2 tsp Butter

INGREDIENTS FOR FILLING

4 Eggs Yolk

2 to 3 tbsp Mayonnaise

Coriander leaves

Pinch of Oregano

Salt and Pepper to taste

REST OF THE INGREDIENTS

4 Hard Boiled Eggs

1 Cup Roasted Oats (just to spread enough on plate for coating)

2 tbsp Cornflour

Water to dilute

Salt and Pepper to taste

Oil for deep fry.

METHOD

In a pan add butter and saute onion and garlic till translucent. Season with salt and pepper and keep it aside. Dry roast oats till u get nice aroma. Blend them coarsely and spread them on a plate.
Cut the boiled eggs into half lengthwise and remove the yolk carefully. In a bowl, mix in mayonnaise with yolk, coriander leaves, and the seasoning. Keep it aside.

Prepare cornflour mixture adding cornflour, water , salt and pepper. The consistency should be thin. and smooth without any lumps. Keep it aside.

Heat oil for deep fry. Now the fun part comes. Take an half egg, dip it into the cornflour mixture then into the oats mixture and keep it side. Repeat the same with the rest. Once the oil is hot, drop each into the oil very carefully. Fry them on both the sides until golden brown and crisp. Drain them on a paper tissue and allow them to cool. Once done, Place the fried crunchy eggs on a plate. Scoop out the yolk mixture and spoon them gently as shown in the pic Upon that gently place the fried onion garlic masala.
Serve immediately.

ENJOY!!

MANGO CAVIAR

I came cross one interesting site which made me try this awesome recipe. The pic was so attractive and tempting that I could not stop myself trying out. The result was superhit. These tiny bubbly delight tastes sooo good and yummy that you would never stop putting them in your mouth again an again :) They just burst up and then melts automatically. This is so simple to make only with 3 ingredients. No doubt kids will surly fall in love with it.

These can be eaten as it is or with Pannacotta.

To know the recipe please click HERE. So guys do try out and let me know the results :)

ENJOY!!

PALAK PURI

Palak are very healthy and its natural source of iron. Palak puri are prepared with spinach puree along with some aromatic spices. These can be eaten as it is or with your fav curry. Here I prepared Tomato in coconut gravy which equally taste delicious with these cuties. With come up with the curry recipe soon :)

INGREDIENTS

1 1/2 Cup Wheat flour

1 tbsp Rava

1 tsp Ajwain

2 tsp Coriander jeera powder

1 tsp Garam masala (optional)

2 tsp Ghee or Oil

Salt to taste

Water as needed

Oil for deep fry.

INGREDIENTS FOR PALAK PUREE

250 grams Palak leaves (washed and cleaned)

1 tbsp Grated Ginger

2 Green chillies

METHOD

Blend the ingredients given above for palak puree adding just 2 tsp of water if needed. Now take wheat flour and rava in a mixing bowl. Add all the ingredients one by one along with palak puree. Add water and make it into a semi soft dough. Apply little oil on top and let it sit for 10 min. Divide the dough into small balls. Meanwhile heat oil in a kadai. With the help of rolling pin, gently roll to make 3-4 inch puri. Deep fry the puris on both the sides. Serve hot with ur fav dip :)

Enjoy!!

ALU METHI (without onion and garlic)

There are many ways of making Alu methi. Here I have prepared a dry curry without using onion and garlic which tastes equally yum. Here the boiled potatoes are being cooked with fresh methi and with mild flavoured Indian spices. This healthy subji can be prepared in jiffy and is perfect with rotis or phulka.

NOTE: Do use crushed kasuri methi for extra flavour. Please don't avoid that ingredient :)

INGREDIENTS

3 Big Boiled Potatoes

11/2 Cup Chopped methi leaves

2 Tomatoes

1 tbsp Jeera

2 tbsp Grated Ginger

11/2 tsp  Red chilly powder

1/2 tsp of Turmeric powder

2 tsp Coriander powder

Pinch of Garam masala (optional)

1 tsp Crushed Kasuri methi.

Half squeezed lime juice.

Adequate amount of water.

2 tsp Oil

Salt to taste.

METHOD
Dice the boiled potatoes and keep it aside. Heat oil in a pan. Add jeera and ginger and fry them. Add tomatoes with salt and allow to cook till it becomes mushy. Now all the powdered masalas and fry for a min. Add little water and bring to boil. At this stage all potato and methi leaves. Mix well. Cove it with a lid and let it cook for another 5 min under low flame. Sprinkle crushed kasuri methi and lime juice on top. Stir well and serve hot.

ENJOY!!

GARLIC CHICKEN CURRY

Chicken cooked in simple and mild flavours with an extra garlic punch. Its very simple to make and amazingly delicious. This curry goes well with normal steamed rice or parotta or with tandoori naan. I know you all will love it so much so do try out this yummy curry and let me know the feedback soon ;)

INGREDIENTS

2 Big Onions

1 Tomato

1 tbsp Grated Ginger

Curry leaves

Salt to taste.

INGREDIENTS FOR MARINATING CHICKEN

1 kg Chicken pieces

11/2 tbsp Thick Yogurt

1 tsp Turmeric powder

Salt to taste.

INGREDIENTS FOR GARLIC MASALA

2 Big Garlic

2 1/2 tbsp Coriander seeds

1 tbsp Jeera

8 Dry Kashmiri chilly

2 tsp Oil

INGREDIENTS FOR GARAM MASALA

1 tbsp Fennel seeds

4 Elachi

4 Cloves

Stick of Cinnamon

1 Star anise.

METHOD

Firstly marinate the chicken with ingredients given above for about half an hour. In a blender, powder the ingredients given under garam masala for a min and keep it side.
Next to make the garlic masala, heat oil in a pan add jeera and coriander seeds and saute till they are fried. Then drop in red chilly and garlic pods. Fry till the garlic turns slight brown. Allow the mixture to cool and later grind it into a thick paste adding required amount of water. Heat 1 tbsp of oil in a kadai. Add onions and saute till translucent. Add grated ginger, tomato and curry leaves and stir well till tomatoes becomes mushy. Now add the garlic masala mixture, marinated chicken and garam masala all together and stir well. Season with salt. Cover with a lid and allow the chicken to cook under low flame. If you need more gravy then add a cup of water and let it cook. Once chicken gets cooked transfer the curry into a bowl and garnish with coriander leaves. Serve hot hot.

Enjoy!!

VEEPAM POO RICE(NEEM FLOWER RICE)

My previous post was Veepam poo rasam. I had some more leftover flowers, so decided to make its rice which was equally flavourful and healthy as well. Its super easy and can be prepared in jiffy :) It tastes good only when you have it hot hot so makesure as soon as the preparation is done, you njoy this dish having hot :)

INGREDIENTS

1 Cup Cooked Rice

1/4 Cup Dried Veepam poo

5, 6 Shallots (optional)

11/2 tbsp Ghee

Pinch of Hing

Salt and Pepper to taste

METHOD

Heat ghee in a pan. Add the dried veepam poo and roast till you get a nice aroma or until the flower turns brown. Make sure it should be roasted under medium flame. Then add hing and rice. Mix well and finally season with salt and pepper. Serve hot.

Enjoy!!

VEEPAM POO RASAM (NEEM FLOWER RASAM)

Veepam poo is nothing but Neem flower. It is one of the medicinal ingredient. During my vocation time in mumbai, my sis from Chennai had send this. I was so lucky enough to taste and to get those fresh flowers straight away from tree :) Thank you so much Nanduakka :) Here I have prepared a spicy veepam poo rasam which is usually prepared in South India specially on Tamil new year. This flower has lots of health benefits as it helps in digestion ,clean stomach, improve the immune system, removes toxin from the body and many more. These flowers are dried and can be stored for months in air tight containers.
Now coming to the recipe, this rasam is very easy to prepare in jiffy and is super delicious. You will not at all feel the bitterness, so even the kids would savour this rasam ;) Its goes well with simple steamed rice or acts as a flavourful soup also.  Make sure you use Ghee in the recipe. That's tastes extra yummy :)I do have the recipe of veepam poo saadam (rice) will post that soon as well :)

NOTE : Instead of using water, you can use vegetable broth or dal water. While roasting neem flower, make sure you roast under medium flame.

INGREDIENTS

1 Tbsp Neem flower.

Gooseberry size Tamarind

1/4 tsp Turmeric power

Salt as per taste

2 tsp Ghee

SEASONING

1 Tsp Ghee

1 tsp Mustard seeds

1 tsp Jeera

2 Dry red chillies

Pinch of Hing

Pinch of Pepper powder.

1 tsp Rasam powder (optional

1 sprig Curry leaves

METHOD
Extract tamarind juice and keep it aside. Heat ghee in a pan and roast neem flower under medium flame,until you get a nice aroma or until the flower turns into roasted brown in colour. Keep it aside. In a big kadai add the tamarind extract, water, salt and turmeric. Stir well and bring them to boil.

Heat remaining ghee and season the items given above one by one and pour the seasoning into the boiling rasam. Switch off the flame and finally add the roasted neem flower. Garnish with coriander leaves and serve hot with rice.

ENJOY!!

CHAPPATI PEA'S CURRY PIZZA

Pizza are the one that attracts specially kids :) Here I have used my creativity to finish up off my leftover foodies just like the way kids loves and also something unique for adults as well:) I had leftover chappati and curry so ended up preparing and making in a pizza model which was a superhit dish for my little one :) This is the best way to impress and attract kids to have healthy food. The best in their own way ;)

There no particular measurement for this. Add more or less according to your choices :)

INGREDIENTS

Leftover Chappati
Leftover Peas curry or any other curry (thick )
Tomato ketchup
Red chilly flakes.
Cheese slices or Mozarella cheese
Onion slices
Capsicum slices (optional)

METHOD

Place one chappati on a plate. Spread tomato ketchup and above that place another chappati followed by spreading ketchup again. Upon that spread the curry, onion slices, capsicum and red chilly flakes. Cover them with sliced cheese or shredded cheese and micro till the cheese melts on top.

Serve hot

Enjoy!!

BATATA HINGA RANDEY (Potato in Asafoetida curry)

This is very popular konkani recipe in Mangalore. I tasted first time during sambradan(temple feast) at our kuladeva temple. Potatoes cooked in hing gravy with a bite of fresh coconuts are just heavenly. Its really important to get the smell of hing in the gravy. Its simple and very delicious in taste and very easy to cook in no time. Its goes well with chappathi or phulka or also with kanji as well :)

NOTE: Use only Coconut oil for this recipe :)

INGREDIENTS

3 Boiled Potatoes

1/2 Cup Grated Coconut (fresh)

1/2 tsp plus pinch Hing

1 tbsp Coconut oil

2 tsp Mustard seeds

2 1/2 tsp Urad dal.

3 Green chilly

Few Curry leaves

Water as needed.

Salt to taste.

METHOD
Cut the boiled potatoes into small pieces and keep it aside.
Heat oil in a pan, Add mustard seeds and allow to splutter. Add urad dal and fry till the dal turns slight brown. Drop in green chillies and curry leaves and hing. Add potatoes with adequate amount of water as per ur consistency. Season with salt and allow them to boil. Then cover it and reduce the flame and let it flavours incorporate well. Once its done, mix them well and switch off. Top the gravy with fresh grated coconut and serve hot with chappati or phulka :)

Enjoy!!

FRUIT PAYASAM

Fruit payasam is unique and very delicious and also a quick way to end up leftover fruits. The ingredients are of the same as you prepare for normal basic payasam. Adding coconut milk gives the payasam a special richness so, that's must. This was a great idea from my hubby R and he himself prepared it which was too tasty and too yummy as its filled with different types of fruits :) As always I repeat and proud to say my hubby R is one of my inspiration and always will be :) mu aah !

NOTE: Dissolve the jaggery pieces in required amount of water and boil them and filter it to remove the impurities. You can refrigerate for about 1 month or more and can be used whenever required :)

INGREDIENTS

1 1/2 Cup cutted Fruits (Yellow banana, Ripe Plaintain, Apple, Mangoes, Black grapes )

1/2 Cup Thick Coconut milk

1 Cup Second extract coconut milk

1/2 Cup Jaggery extract ( more or less )

Pinch of elachi powder

Fried dry fruits (optional)

METHOD
In a kadai, add all types of cutted fruits, with a cup of second extracted coconut milk. Allow the fruits to cook till it becomes tender and release its own flavour. Then add jaggery extract and mix well. Now finally add the thick coconut milk and cardamom powder and switch off the flame. Make sure you don't boil after adding coconut milk. Garnish with fried dry fruits if needed and serve hot.

ENJOY!!

KARAIKUDI FISH CURRY

First time tried Karaikudi fish curry which was just outstanding and yummicious when we had with simple steamed rice. As I was browsing for the recipe, I came across https://www.awesomecuisine.com/ where the picture of the curry was eye catching and extremely delicious. Thank you so much for the recipe :)
This curry is so simple and quick to make with basic ingredients. The recipe intend to add Brinjals but I did not as I did not had enough stock. Also I wanted to prepare on the same day that I can't even wait for a day to taste this curry ;) Guys do try this excellent dish. Its a definite treat for fish lovers :) no doubt at all :) The best ever combi to have this curry is with plain steamed rice. Or with sannas or neer dosa as well :)

For the recipe please click herehttps://www.awesomecuisine.com/recipes/9543/karaikudi-fish-curry.html -

ENJOY!!

PHIRNI

Phirni is one of the popular and traditional Indian dessert. It is a creamy rice pudding, flavoured with a touch of cardamom and kesar. It is suitable as baby food too :) There are many variations as some add grinding strawberries as a twist to look even more attractive or use of rose petals etc etc. Here I have kept it simple as it was my first try. The result ended up in positive comments :) so do try this osm and tasty delight friends :)

INGREDIENTS

4 tbsp Basmati rice

1 liter Milk

3/4 Cup Sugar

Pinch of Saffron

Pinch of Cardamom

Badam or Pista sliced for Garnish.

METHOD

First clean the rice and soak it atleast for half an hour. Drain and grind it into coarse paste. Mix 3 tbsp of cold milk into the paste and keep it aside.

Bring the milk to boil. Add the dissolved paste and mix them well without forming lumps. Stir constantly till the rice gets cooked. Once the consistency gets thicker, add sugar and saffron. Cook till the sugar dissolves and consistency of the phirni gets creamy and thick. Sprinkle with cardamom powder and mix well. Allow the mixture to cool and transfer them into the china bowl or any serving bowl. Garnish with sliced dry fruits and serve hot or cold :)

Enjoy!!

BAKED SPIRAL POTATOES IN CHESSY MAYO

Spiral Potatoes that are skewered, deep fried are famous snacks which can be seen in malls. We love those so much :) These are said to be Tornado fries which is a popular street food in US, UAE. Here instead of fried once I just tried the baked version. Baked Yummy and cheesy Spiral potatoes sounds super cool for kids. And why not if its homemade, anyone would love to dig into them. These are too tasty and can be easily prepared without using a machine or a bamboo stick. These are healthier too.

INGREDIENTS

1 Potato

1 tbsp Oil

Garlic powder to sprinkle

2 tsp Chilly powder

2 Cheese slice

Mayonnaise as needed

Salt to taste

METHOD
Clean the potatoes well under running water and wipe them using wet cloth. Using knife, cut the potatoes in spiral.  Place them on the greased baking tray. Give a oil spread and sprinkle with salt and garlic powder. Bake them on a preheated oven for 190 degree for about 30 to 35 min or until its well baked.  Once its done, take out the tray, sprinkle with chilly powder and place sliced cheese on top and keep it inside the oven. The cheese begins to melt. Once its fully melted, transfer them on a plate and drop up the mayo. Serve hot

ENJOY!!

GRILLED TANDOORI GOBHI

Grilled tandoori gobhi is one of the popular Indian snack. Actually it should be cooked in traditional clay to get that smoky flavour but as its not possible for me, I prepared using my oven under grilled mode.These tender and spiced grilled gobhi goes well with any kinds of breads or buns or can be eaten as it is as a side dish. Same process can be prepared using potatoes or mushrooms or paneer as well. People who dont have oven,can use grilled pan or simple pan fry method. Its equally tastes good.

INGREDIENTS

1 Cups of Steamed Cauliflower

1/2 Cup Hung curd

1 tsp Ginger garlic paste

1 tsp Chilly powder

1/2 tsp Turmeric powder

2 tsp Coriander jeera powder

2 tsp Tandoori masala

2 tbsp Roasted besan

2 tsp Kasuri methi

1 tsp Lime juice

Oil for brushing

Salt to taste

chaat masala to sprinkle

METHOD
In a bowl first drop the curd and add in all the ingredients one by one except cauliflower. Mix them well and mix it with cauliflower. Let it sit in refrigerator for an hour.  Now preheat the oven for 180 degree. Grease grilled rack and place the cauliflower one by one. Brush with oil and bake it for 30 to 35 min or until its cooked and crisp. In middle turn its sides so that the cauliflower gets cooked evenly on both the sides.

Place them on a plate. Sprinkle with some chaat masala and serve with your fav dip :)

Enjoy!!

MULAKU BHAJJI

Mulaku bhajji is one of the popular tea snack in South India. Its easy to make and very tasty. Besan, riceflour with other spices added for flavour makes the best evening snack perfect to pair with coffee or tea. I have heard of the stuffed mulaku but never tried yet. No doubt even that would be even more tastier ;) Will come up with that too very soon :)

INGREDIENTS

4 Chillies

1/2 Cup Besan

2 tsp Rice powder

2 tsp Red Chilly

Pinch of Baking soda

1 tsp Ajwain

Pinch of Hing

Salt to taste

Water as needed

Oil for deep fry.

METHOD

Wash and patch dry the chillies. Slit them length wise and remove all the seeds. Sprinkle with salt and rub them inside the cavity. Now make a batter with rest of the ingredients except hot. The batter should be thick enough to coat the chillies.
Heat oil in a deep pan. Dip the chillies into the batter and carfully drop them into the oil. Cook on the both the sides until golden brown. Once done, drain them in paper towel.

Serve hot

Enjoy!!

FRIED QUAIL EGGS ON ONION MASALA

Cooking eggs are the most simplest and basic kitchen skills you can possess. I make sure I use them at least thrice a week. So here I have prepared a dish which is of quail eggs from Kerala as here at Mangalore its not available. These eggs possess more nutritional benefits when compared with chicken eggs. The recipe fried eggs on onion masala can be served as a side dish or as a starters. The crunchy fry ed flavoured eggs with spiced onions are just a perfect combi. Its quiet simple and quick recipe too.

INGREDIENTS

10 Boiled Quail eggs

2 Onions sliced

1 tsp Jeera

3 Garlic cloves

2 tsp Kashmiri Chilly Powder

1 tsp Garam masala

2 tbsp Oil.

2 tsp Rice flour

Pepper to taste

Salt to taste.

Coriander leaves for garnish.

METHOD

Marinate the boiled eggs with salt ,pepper and dust with rice flour and keep it aside for at least 15 min.

Heat 1 tbsp of oil in a pan. Add jeera and garlic. Once its fry ed add sliced onion with salt and saute till its half done. Add chilly powder, garam masala and give it a toss. Meanwhile heat oil in another pan and drop in the marinated eggs and fry them well till it turns slight brown and crunchy.

Take a serving bowl. Place the onion masala and spread them like a bed. Upon that gently place the fry ed eggs. Garnish with coriander leaves and serve hot :)

Enjoy!

KIWI ARROWROOT HALWA

Koova podi in malayalam is what we say for arrowroot powder. It is the thickening agent and is best for making halwa very easily in no time. This powder is very nutritious and easily digestable soft food for infants and also for adults. Its is also the light food which can be consumed on fasting or illness. In this recipe I wanted to give a twist ie the mix of grinded fruit. I have choosen kiwi fruit as it has the its own sweetness cum tangy and thus its a perfect combi. Even strawberries acts very well :) No doubt kids will adore like anything as therez a bite of coconut and kishmish as well. Do try this healthy halwa.

 INGREDIENTS

1 Cup Arrowroot Powder

2 cup Water

3 4 tbsp Sugar (can add more or less)

1 Kiwi freshly grind ed into paste

1 tsp Cardamom powder

2 tbsp Kishmish.

Pinch of Green food colour (optional)

2 tbsp Grated Coconut

1 to 2 tbsp Ghee

METHOD

First take a kadai in which you need to cook the halwa. Add arrowroot powder and dilute it with water. Mix well so that no lumps is formed. Add all the ingredients one by one except ghee and give it a nice mix. Now keep the kadai on flame and cook it well stirring continuously. Cook the halwa till it becomes transparent and semi solid. Add ghee and stir till the ghee leaves its sides of the pan. Now pour this halwa mixture in the greased plate and cut into into desired shape.

ENJOY!!

SABUDANA IDLY

Sabudana idlies are the quick and easy instant idlies using idly rava or normal bombay rava. Its a healthy breakfast with lots of nutritious value. These idlies comes our super soft and spongy that just melts in your mouth.  Serve them with your favourite chutney or pickle.

INGREDIENTS FOR MIXING IN A BOWL

1/2 Cup Sago

1 Cup Idly rava

1 3/4 Cup Buttermilk

1/2 tsp Soda

Salt to taste.

INGREDIENTS FOR TEMPERING

2 Tsp Oil

1/2 Tsp of Mustard seeds

1/2 Tsp Channa dal (optional)

2 Chopped Green chilly

1 Tbsp chopped Curry leaves

2 Tbsp Grated Coconut

1 Tbsp Oil

METHOD
Soak sago and rava together with buttermilk, soda and salt nearly for 3 hours.
Heat oil in a pan for tadka. Put mustard seeds followed by channa dal, green chilly, ginger, curry leaves and lastly coconut. Fry them for a sec and then pour it into the soaked sago mixture. Add water if the mixture turns thick. The consistency should be just as a normal idly batter.
Now take the greased idly maker and put spoonful of mixture into each mould. Make sure it will puff up so add the mixture accordingly. Steam them for 15 min.

Enjoy!!