Soosla is an excellent breakfast from the kitchens of North Karnataka. It is a dish prepared using puffed rice, onions and fried gram.
Cuisine: North Karnataka
Time Required: 20 Minutes
Serves: 4
Ingredients:
8 Cups Puffed Rice
2 Onions, Chopped finely
2-3 Green Chilies
Juice of one Lemon
½ Cup Coriander Leaves
1 tsp Kadalebele / Channa Dal / Bengal Gram (Optional)
1 tsp Uddinabele / Urad Dal / Black Gram (Optional)
Few Curry Leaves
½ Cup Fried Gram, Powdered
1½ tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
1tsp Sugar
Salt to taste
Method:
Heat Oil in a kadai/pan. Add Kadalebele, Uddinabele, when they turn light pink, add Mustard Seeds and when they splutter add Curry leaves, Green Chilies and Onion and fry until the Onions turn pink. Add Turmeric Powder and stir.
Soak the Puffed Rice in water for a minute and squeeze out the water from the Puffed Rice and add this immediately to the Onion mixture and mix well. Add Fried Gram powder, Lemon juice, Coriander leaves, Sugar and Salt and mix well.
Remove Soosla to a serving dish and serve.
Related Images:
Dear Shantha and friends, I was hoping to find the recipe for Kuttavalakki which I have enjoyed as a child thanks to family and friends visiting from Shimoga. I wanted to try and re-create it as a snack and also a ready mix for an instant meal. It was basically pounded avalakki, liberally seasoned and garnished with mustard, karibevu, hurigadale, kadalekai beeja, grated copra, salt to taste, pounded tamarind, jaggery, red chillies and hingu. I was wondering if I could not make a more filling meal of it by adding hot water and keeping it covered for a few minutes.… Read more »
Hi Bhagi Atma,
Thanks for visiting the website. I think Kuttavalakki is same as Huli avalakki, please access the following link for the recipe:
http://www.itslife.in/2008/08/huli-avalakki
Just take thick avalakki and grind it coarsely, pack this separately. The seasoning, coconut, salt, jaggery, tamarind powder and saarina pudi can be mixed together and carried separately. Soak the avalakki in water for few minutes (2 – 3mts). Drain and add the seasoning and mix well. Relish with curds and crispies. Hope this helps…
Regards,
Shantha
Is the same as uggarni?