1. Karupatti Pal Kulakattai with Mapillai Samba
Ingredients
- Mappillai samba rice – 1/2cup (100g)
- Karupatti pal-1/4cup (50g)
- Water-1/2cup (100ml)
- Salt- ¼ tsp
- Cardamom-3nos
- Dry ginger powder-1/2 tsp
- Ghee- 1tbspn
- Shredded coconut- 5 tsp
Method
- Wash and soak the red rice for 4 hours.
- Grind it nicely; if batter is very watery add rice flour when you are mixing.
- Add salt then make small balls.
- Heat the saucepan. Add water and karupatti pal.
- Boil it then add the rice balls slowly.
- Don’t rush take it slow.
- Keep the flame in medium and cook it for 30 minutes.
- Take one ball and press it if it is hard then it is ready.
- Add cardamom, dry ginger powder.
- Add shredded coconut and off the flame.
- After 30minutes add warm milk.
- Serve when it cools down.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
2.Mapillai Samba Bun Dosai
Ingredients
- Mapillai samba rice-1cup (200g)
- Raw rice-1cup (200g)
- Aval-1 1/2cup (300g)
- Shredded coconut-1/2cup (100g)
- Fenugreek-1/4 tsp
Methods
- Wash both the rice for three times.
- Soak it overnight.
- Add fenugreek also.
- Wash the aval.
- Grind the rice, aval and coconut.
- Add salt and grind it nicely.
- Mix it well.
- Allow it to ferment for 8 hrs.
- Now you can make dosa in dosa tava.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
3.Mapillai samba aval aapam
Ingredients
- Mapillai samba rice – 1 cup (200g)
- Aval – ½ cup (100g)
- Urad dhal – 1 tbsp
- Fenugreek – 1 tsp
- Coconut milk (thick) – ½ cup (100ml)
- Salt – ¼ tsp
Method of preparation
Mix Mapillai samba rice in coconut milk, add salt and soak it for 2 hours. Grind the soaked rice. Transfer this batter to a big bowl for fermentation with salt. Add coconut milk to the batter. Heat a dosa pan / non – stick tawa. Pour one ladle full of appam batter. The batter should be able to spread by itself. Cover with a lid and cook on a low heat till done / centre soft. No need to add oil.
(SOURCE: Recipe from Aval Vikatan by Revathy Shanmugam)
4. Mappillai samba rice dosa
Ingredients
• 1 cup Mappillai samba rice
• 1 cup idli rice
• 1/2 cup urad dal
• 2 tablespoon channa dal
• 2 tablespoon fenugreek seeds
• ¼ tsp Salt
• Oil-2 tablespoon
Method
Wash and soak Mappillai samba rice idli rice, urad dal, channa dal and fenugreek in a bowl for 4 to 5 hours. Grind to smooth batter by adding enough water. Add salt to batter and mix well. Leave it to ferment overnight. Heat tawa, drizzle some oil and spread a laddle of batter in circular motion. Drizzle oil and close it with a lid to cook in medium flame. After the dosa is cooked and turns crispy you can remove from dosa tawa and serve hot.
SOURCE- Recipes using Traditional rice varieties from 2019 rice calender by Sahaja organics