Mosaru Bai, is a dish typically made in the Madhwa Brahmin Community with very simple ingridients. It's a savoury dish basically made out of curd. Mosaru translates to Curds in the Kannada language. You may have had it or not before. Whatever the case, you should really try our recipe!
1 cup rice soaked in water for 2 hours/overnight.
1 cup curd (not very sour)
1 cup grated coconut.
2 green chillies.
1 inch ginger.
1 tsp oil for seasoning.
1 teaspoon mustard seed.
Few curry leaves finely cut.
1tbs finely cut coriander leaves.
2 tsps of ghee.
Grind the soaked rice, grated coconut,curd,chillies, and ginger into a fine paste. The batter should be a little thinner than the normal dosa batter.
Add salt to taste.
Take a Kadai. Keep it on medium heat.
Add 2 tsps oil.
Add mustard seeds.
When it crackles, add curry leaves and (finely cut) coriander leaves.
Keep the flame medium.
Add the prepared batter into the kadai.
Keep stirring continuously. (like in the video below)
After a little while, the batter starts leaving the sides of the kadai. Put 1 teaspoon of ghee to the batter.(like in the video below).
With a wet hand, touch the batter.
If it does not stick to your hand, it is cooked.
Pour the cooked batter into a ghee or oil smeared flat plate and level it.(check the video below).
Cool it for sometime and cut it into desired shape.
Your Mosaru Bai is ready to taste!
Ingridients:
1 cup rice soaked in water for 2 hours/overnight.
1 cup curd (not very sour)
1 cup grated coconut.
2 green chillies.
1 inch ginger.
1 tsp oil for seasoning.
1 teaspoon mustard seed.
Few curry leaves finely cut.
1tbs finely cut coriander leaves.
2 tsps of ghee.
Procedure:
Grind the soaked rice, grated coconut,curd,chillies, and ginger into a fine paste. The batter should be a little thinner than the normal dosa batter.
Add salt to taste.
Take a Kadai. Keep it on medium heat.
Add 2 tsps oil.
Add mustard seeds.
When it crackles, add curry leaves and (finely cut) coriander leaves.
Keep the flame medium.
Add the prepared batter into the kadai.
Keep stirring continuously. (like in the video below)
After a little while, the batter starts leaving the sides of the kadai. Put 1 teaspoon of ghee to the batter.(like in the video below).
With a wet hand, touch the batter.
If it does not stick to your hand, it is cooked.
Pour the cooked batter into a ghee or oil smeared flat plate and level it.(check the video below).
Cool it for sometime and cut it into desired shape.
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| Pic Courtesy: Sneha Ramachandran |
Your Mosaru Bai is ready to taste!
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