Here is a fool proof, Karnataka special Vegetable pulao recipe (vegetable palav) with step by step pictures and video. This mixed vegetable pulao is a must and should recipe in all the weddings, lunch buffet and parties in Bangalore, Karnataka. In hotels, its called as rice bath or veg palav in the menu. In our school moms group, we used to conduct kitty party once in a month in one of our houses. Mostly it would be a lunch party. I still remember Tara’s kitty party lunch menu. I had this pulao for the first time in her house and after that in few hotels, marriage functions and birthday parties. My friends call this as “Palav” in Kannada. I am a big fan of this Karnataka style pulao especially for its wonderful flavor. I don’t mind eating one full plate of it.
I got this recipe from Tara and made it for our Sunday Lunch last week. It came out very well with the awesome masala flavor which is the highlight of this pulao. Tara makes it super spicy and very tasty. The whole pot gets emptied in few minutes. Thanks a lot Tara for teaching me this wonderful, authentic Karnataka veg pulao recipe to me. Now I am confident enough to try this rice variety for my guest and parties. This pulao looks mild green in color.
In some hotels here, they serve a red colored pulao adding red chilli powder. If you are looking for that version, check out this delicious and Restaurant style SPICY VEG PULAO recipe which I learnt from my another friend Megha. Now lets see how to make this yummy, Karnataka style Vegetable pulao with step by step pictures and video !
Karnataka style vegetable pualo recipe
How to make Karnataka style veg pulao recipe at home
Green chillies - 6 nos ( use 8 for more spicy taste, 4 for less spice)
Mint leaves - a handful
Big onion - 1/2 no
Cinnamon - 2 inch piece
Cloves - 3 nos
Cardamom - 2 nos
Ginger - 1.5 inch piece
Garlic cloves - 8 nos
Water - as needed ( to grind to paste)
HOW TO MAKE KARNATAKA VEG PULAO - METHOD
Wash and soak 1 cup of rice in 2 cups of water for 15 to 30 minutes. Wash and chop the vegetables into small cubes.
Grind the ingredients given under “ To grind” to a smooth paste by adding required water. Set aside.
Heat oil in a pressure cooker base and add the whole garam masala. Saute until aromatic and then add sliced onions. Saute till transparent. Now add the tomato pieces and saute till mushy.
Add the ground masala paste. Mix well for a minute. Now add chopped vegetables, mix well for a minute. Then add the soaked rice along with water. Add dhania powder, crushed kasoori methi(optional) and required salt in the water. Mix well. Take some water and check for taste. Add more salt if required and slit green chilli for spicy taste.
Pressure cook in very low flame for two whistles. Open the lid after the steam is released completely. Fluff the rice gently with a fork. Remove in a plate and serve hot with onion raita ! This rice looks slightly mushy when hot. But rice grains become fluffy and separate as it cools down.
If you are making it for parties or functions, make this pulao one hour in advance and let it be in the cooker to stay warm. If it cools down, sprinkle very little water and reheat it for few minutes before serving. Tastes and smells yum !
Enjoy !
Note
My friend Tara adds 8 to 10 chillies for the mentioned quantity. But I used 6 as my chillies were spicy. Adjust the quantity based on your taste. You can even add slit chillies in the water if you feel spiciness is less.
If you want, you can use red chilli powder or red chillies instead of green chillies while grinding the masala.
Addition of dhania powder and kasoori methi gives a nice flavor to pulao. Kasooi methi is not added usually in Karnataka style pulao, but I followed my friend's suggestion :)
Good quality raw rice is used for Karnataka style pulao. You can replace with basmati rice of you wish. In that case, use 1:1.5 cups of rice and water ratio based on the rice you have.
For variations, you can use coriander leaves instead of mint leaves but flavor may vary.
Try this yummy, spicy Karnataka style veg pulao for your weekend lunch or lunch box, Enjoy !
Here is an interesting avarekalu palya recipe / avarekalu curry for rice. Every year during Avarekalu (Indian Hyacinth beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and unique recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a Gem. I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends.
This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy.
Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this season. Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.
Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/hyacinth beans) and put the chopped leaves. Add 1 cup of water to it and the required salt.
Pressure cook for one whistle in low flame. Drain the excess water in a bowl, use it for making gravies.
In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent.
Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
Enjoy !
Note
Crushed garlic and chopped onion gives a nice flavor to this palya
You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end.
You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.
Try this healthy, Avarekalu soppu palya recipe for rice and enjoy !
Ellu Bella (Sesame seeds-Jaggery trail mix in English) is one of the most popular Makar Sankranti recipes in Karnataka.This is basically a mix of 5 main ingredients – Sesame seeds, Jaggery, Dried coconut pieces, Roasted Peanuts and Fried Gram dal.During Sankranti festival, this mix sold in small packets in all the shops.This ellu bella mix is exchanged with friends & relatives to celebrate this harvest festival and as a token of love for better bonding of relationship. In Kannada, they call this as Ellu beerodu in which they give a pack of ellu bella mix, betel leaves & nuts, fruits ( preferably banana), Sugar moulds ( Sakkare achu) and sugar cane to the near & dear. I have seen my friends ( School moms group) preparing this ellu bella mix 2-3 days before Sankranti and distribute to all. Being in Karnataka for the past ten years, I wanted to share their traditional sankranti recipes in my blog. So I asked my friend Archana to share the recipe and the method of making ellu bella.She explained patiently and clarified all my doubts on how to cut jaggery & coconut into small pieces etc. Thank you so much Archu. Some people add equal measure of all the ingredients whereas some use according to their preferences. I have just followed my friend’s recipe. I prepared ellu bella for the first time in my house successfully and distributed to Raksha’s friends as well. They all loved it very much.Next year I must try homemade sakkare achu. Now lets see how to make Ellu bella recipe at home with step by step pictures !
Check out my other Karnataka recipes too!
Take the whole dried coconut. Grate it using a grater to remove the skin. Slice it using a chips slicer to make thin slices.Chop into very small pieces using a sharp knife. Spread in a plate.
Take the jaggery and cut into small blocks using a knife.Then cut them into very small pieces using scissors or nut cracker tool. I used scissors ( Achu vellam/Achu bella works the best. But I used round ones).Spread the jaggery pieces in the plate.
Microwave peanuts in high power for 2-3 minutes.Remove in a cover or cloth and rub it well to remove the skin. Break them into 2 and keep aside.
Sun dry the coconut & jaggery pieces for 2 – 4 hours OR Dry roast the coconut pieces without changing the color. Warm the jaggery pieces without melting.Sun drying is the best option though. Dry roast sesame seeds till it crackles. Set aside to cool.
In a wide bowl, take the roasted, broken peanuts, fried gram dal, sugar balls, jeera mittai, dried coconut pieces and jaggery pieces. Mix well and store in a box. Distribute to your Family & Friends !
Enjoy !
Try this easy,traditional Karnataka special ellu bella mix at home and have a great celebration !
Distribute ellu bella with a pair of banana, betel leaves & nuts, sakkare achu & sugarcane piece as shown below ( sugar cane is missing in the pic )
Paddu recipe was the first street food I tasted in Bangalore, Karnataka after my marriage. Sendhil took me to NR colony Davangere Benne Dosa stall and there we tasted a plate of benne dosa and this paddu. It was very soft, spongy and super round in shape with a golden tint. After that, I have tasted it in V V puram food street too. I thought its made with the leftover dosa batter instantly just like my mom's Tamilnadu style Kuzhi paniyaram. This dish is prepared in all the states with slight changes in the recipe and its named in different languages as Guliyappa or paddu in Kannada, Guntu Punugulu in Andhra, Kuzhi appam in Kerala.
When I asked about paddu recipe to my School mom’s group friends, they told it can be made as an instant paddu recipe with leftover dosa batter or with a special Paddu batter. I got tempted when they told about it and immediately got the recipe from my friend Lakshmi (Anu and Lakshmi /Lakki are the newly added gems in our School moms group). I tried her recipe and it came out very well. Sendhil loved it a lot. I made my watery Pottukadalai ( Hurigadale chutney) chutney with slight changes as a side dish for this paddu. It was a nice combo and we relished it a lot. Thank you so much my dear Lakshmi. I have learnt Karnataka’s one of the traditional breakfast recipes just because of you.
Friends, do try this recipe in a weekend and enjoy it. Ok, Lets check out how to make Karnataka style Guliyappa/ Paddu at home with step by step photos !
Guliyappa recipe - Karnataka style Paddu recipe
One of the most popular Karnataka delicacy - Guliyappa/ Paddu recipe with homemade special paddu batter.
Wash and soak the rice, urad dal, methi seeds and chana dal together in required water for 3-4 hours. Wash and soak the avalakki /Beaten rice separately in enough water for 30 minutes to 1 hour. ( I am not sure on why to soak avalakki seperately. I just followed what my friend told) Thin avalakki can also be used.
Grind Rice and dal mixture first. While it is half done, add the soaked Avalakki/Poha and grind it further to a smooth paste. Add the required salt while grinding. Make sure batter is smooth and not too watery. Remove the batter in a big bowl and let it ferment over night or for 8 hours.
The next day morning, batter would have raised slightly and not doubled. Mix it well with a ladle and check its consistency. It should be like dosa batter and not like thick idli batter. So add some water if needed.
Heat oil in a kadai. Splutter mustard seeds, cumin seeds, Urad dal and chana dal. Saute until golden. Add finely chopped big onions, sliced or finely chopped green chillies, curry leaves and saute well. Add this to the batter and mix well. Add coriander leaves if you wish. Mix well and set aside.
Pour 2 tsp of oil in each hole of paddu mould/Appe pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or steel stick. Cook the other side and remove in a plate. Serve hot with hurigadale chutney/Roasted gram dal chutney. Tastes great !
Enjoy !
Note
Add more green chillies if you like spicy paddu/guliappa.
Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color.
Fermentation is more important. If its not fermented well, taste won’t be good.
Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice if you don’t have dosa rice in hand.
Enjoy Karnataka special Guliyappa with coconut chutney for breakfast !!
Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food.
Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.
Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THISblog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t it ?? . I did not add so much butter like in hotels. You can add more if you like !
Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!
Mysore Masala Dosa Recipe
How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed
Cuisine:South Indian
Category:Dosa Varieties
Serves:10 nos
Prep time:10 Hours
Cook time:20 Minutes
Total time:10H20Minutes
INGREDIENTS
1 cup – 240ml (use same cup and measure all ingredients for batter) For Mysore masala Dosa batter
Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice)
Idli rice - 2 cups
Chana dal – 4 tbsp
Toor Dal - 4 tbsp
Urad dal – 1 cup ( split or whole urad dal)
Poha/ pressed rice – 1/2 cup ( Thick or thin Aval)
Methi seeds / fenugreek – 1/2 tsp
Sugar – 1 tsp (to add in the batter 30 minutes before making dosa)
Salt & water - as needed
For potato stuffing / Potato palya for masala dosa
Boiled potato – 2 nos
Green chilli – 1 no ( finely chopped)
Big onion – 1 no (-do-)
Curry leaves - Few
Turmeric powder - 1/4 tsp
Salt & water - as needed
To temper
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Spicy Red Chutney for Mysore masala dosa
Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup
Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color)
Small onion or big onion – 3 nos / 1/2 no
Garlic – 2 cloves
Dessicated coconut - 1 tbsp ( optional, I din't use it)
Salt - as needed
Water - Use less to make thick chutney
Tamarind – a pinch
Coconut chutney for masala dosa
Grated coconut – 1/2 cup
Green chilli – 3 - 5 nos
Fried gram dal /Roasted gram dal – 2 tbsp
Garlic cloves – 4 nos
Coriander leaves – 1 sprig
Curry leaves – 3 nos
Mint leaves - 1 tbsp
Tamarind - A pinch
Sugar - a pinch
Turmeric powder - a pinch (optional, add to make bright green chutney)
Salt & water – as needed
METHOD
Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate.
RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.
SIDE DISH FOR MYSORE MASALA DOSA : Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels. (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)
HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle.
Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked, spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa. By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !!
TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !
Note
You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it.
Add more or less red chillies based on the taste for red chutney and coconut chutney recipe.
This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa.
Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked. Add butter instead of oil for rich taste.
Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!
How to make Karnataka style veg pulao recipe at home 
. Some people add equal measure of all the ingredients whereas some use according to their preferences. I have just followed my friend’s recipe. I prepared ellu bella for the first time in my house successfully and distributed to Raksha’s friends as well. They all loved it very much.Next year I must try homemade sakkare achu. Now lets see how to make Ellu bella recipe at home with step by step pictures !
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