As a young girl, I loved going for Udupi Dosa. At that age I was not aware of Udupi Cuisine, I had no idea about the different South Indian Cuisines. It is only now when I have entered the Blogging world I have learned about various cuisines. I must have had Dosa in umpteen South Indian joints but trust me the Udupi ones are the best. The taste of Dasaprakash food still lingers. Incidentally, the origin of Masala Dosa is attributed to Udupi. It is a global food and can you believe it is listed in ” 10 foods you must try before you die”.
Sarkare
Uppu
Maavadu Oorugai
Hayagreeva
Hayagreeva is a signature dish of Udupi Cuisine and is served on the ninth day of Dusherra. The halwa is made with Bengal Gram and jaggery, making it Protein Rich. The addition of cashews and raisins takes this halwa to a completely different level.
Kosambiri
Kosambiri is a typical South Indian raw lentil salad. This salad is made with yellow lentils and is tempered with mustard seeds and curry leaves.
Beans Paruppu Usili
Freshly ground lentils are steamed and then crumbled to add to fresh green beans. You could call it a double protein dhamaka.
Hulipaya
Spinach cooked with red gram lentil, seasoned with sambar powder. The tamarind adds to the flavor of this interesting protein-rich green.
Anna
Anna is rice. These are served plain and simply boiled. A drizzle of some clarified butter / Thuppa is a must.
Majjige Huli
Majjige Huli is a South Indian version of our North Indian Kadi Pakoda. The Kadhi is made with freshly ground lentils, coconut, and curd. The dumplings are made with ground lentils that are steamed.
Jeerige Menasu Saaru
Saaru is the Soth Indian soup, which is popular as rasam. It is light, tangy and this particular one has been flavored with cumin and pepper, A must in Udupi Thali.
Bhajji
Potato fritters. Potato slices dipped in lentil batter and fried to a crisp golden. A lentil protein.
Kaalu Chutney
A roasted lentil chutney, to compliment the Bhajji.
Upperi
Happala
Neer Majjige
Seasoned buttermilk. A dairy protein.
Thuppa
Ghee or clarified butter.
For today I shall share the recipe for Majjige Huli
Majjige Huli
Ingredients
Paste
2 tbsp Chana dal
1/8 cup coconut, grated
1 tsp cumin seeds
10 no peppercorns
2 green chilly
1″piece ginger
Dumplings
1/4 cup toor daal
2 tbsp chana dal
2 tbsp moong daal
2 red chilies, dried whole
Seasoning Dumplings
1/2 tsp mustard seeds
1 tsp urad daal
1 tsp Chana Daal
1 tbsp coconut
Pinch asafoetida
1 tsp oil
Salt to taste
Majjige Huli
1 cup yogurt
1 cup water
Pinch turmeric powder
Seasoning Majjige Huli
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
Few curry leaves
Pinch asafoetida
Salt to taste
Method
Paste
Soak the Chana Daal for 30 minutes. Drain.
Add all ingredients to a mixer and adding little water make a fine paste.
Dumplings
Soak all ingredients under dumplings for 30 minutes.
Drain all water and grind to a semi-smooth paste adding very little water.
Seasoning the dumplings
Heat oil.
Add mustard seeds, urad daal, and Chana Daal.
Add the ground paste, asafoetida, salt, and grated coconut.
Cook on low heat for 5 minutes.
Remove and let cool.
Make small balls, a little bigger than lemons.
Steam these balls in a steamer for 10 minutes.
These should not be overlooked as they lose flavor and texture.
Majjige Huli
Mix yogurt and curd and blend well.
Add the prepared coconut paste.
Keep aside.
Heat oil in a pan.
Add the seasoning ingredients in the order they have been mentioned.
Add the yogurt mix.
Add salt and cook till it comes to a rolling boil.
Add the prepared dumplings.
Simmer for 10 minutes.
Majjige Huli
Ingredients
Paste
- 2 tbsp Chana dal
- 1/8 cup coconut grated
- 1 tsp cumin seeds
- 10 no peppercorns
- 2 green chilly
- 1 "piece ginger
Dumplings
- 1/4 cup toor daal
- 2 tbsp Chana dal
- 2 tbsp moong daal
- 2 red chillies dried whole
Seasoning Dumplings
- 1/2 tsp mustard seeds
- 1 tsp urad daal
- 1 tsp Chana Daal
- 1 tbsp coconut
- Pinch asafoetida
- 1 tsp oil
- Salt to taste
Majjige Huli
- 1 cup yogurt
- 1 cup water
- Pinch turmeric powder
- Seasoning Majjige Huli
- 1/2 tsp mustard seeds
- 1/8 tsp fenugreek seeds
- leaves Few curry
- Pinch asafoetida
- Salt to taste
Instructions
Paste
- Soak the Chana Daal for 30 minutes . Drain.
- Add all ingredients to a mixer and adding little water make a fine paste.
Dumplings
- Soak all ingredients under dumplings for 30 minutes .
- Drain all water and grind to a semi smooth paste adding very little water.
Seasoning the dumplings
- Heat oil .
- Add mustard seeds, urad daal and chana Daal .
- Add the ground paste , asafoetida , salt and grated coconut .
- Cook on low heat for 5 minutes.
- Remove and let cool .
- Make small balls , a little bigger than lemons .
- Steam these balls in a steamer for 10 minutes .
- These should not be overlooked as they loose the flavour and texture .
Majjige Huli
- Mix yogurt and curd and blend well .
- Add the prepared coconut paste.
- Keep aside.
- Heat oil in a pan .
- Add the seasoning ingredients in the order they have been mentioned .
- Add the yogurt mix .
- Add salt and cook till it comes to a rolling boil.
- Add the prepared dumplings .
- Simmer for 10 minutes.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
Wow wow Vaishali, this is one amazing thali you have made!..everything looks so inviting..Bookmarked for sure!
Wow.. Another brilliant lunch menu.. Simply love Udupi cuisine..
No wonder we call you as a Thali queen. You are very detailed oriented and love each and every single recipe and this majjige huli is super awesome
Seriously this thali is amazing, I am speechless. Bookmarking to try later. Btw hats off to your planning and efforts.
I didn’t want to scroll past the first picture. You are amazing Vaishali. If someone cooks this for me, I will leave all my dieting aside every single day..
Majjige huli, seriously since ever i tried this dish at home, it became one of our family favourite. I second Gayathri, i dont to want to scroll after going through your first picture, lovely dishes there.
Vaishali, that thali looks super tempting…I just want to finish off every single item on that thali. Such pretty pics and so beautifully explained. Absolutely fantastic!
Wow that is one amazing thali Vaishali. I am just looking at the pics and forget about checking the recipes.
Wow Vaishali, your thalis have totally floored me. How do you get so much time to make all the goodies? Love your explanation of every dish served on this thali.
Thank you Mayuri.
Taking of time , well afterThe Mega Marathons are announced we do have plenty of time , so I plan accordingly . Thalis require planning , so I plan them over two days , chopping and pre preps are done a day before , after that cooking takes up anywhere between 1-3 hours . It is as simple .
Vaishali; though your explanation of planning and executing a thali seems simple; yet on seeing the thali I feel overwhelmed. Hats off!! Loved the spread. A perfect udupi thali
Udipi is one of the few places we have gone to as a whole family when I was a kid. Grandma usually doesn’t come to many places and since she came for this trip it’s a special place for me. Just reading the post brings back all the warmth and good memories. Coming to the thali here, it’s come out really well and nothing can beat food served with some memories:-)
Oh now I remember this thali, I was under the impression that I missed reading on this one Vaishali…how inspiring to read it all again with all the recipes posted..
I’m not that much of an internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back down the road.