Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Thursday, July 8, 2021

Masala Dosa


Soak in water for at least 6 hours. 
     1 cup Black gram dhal (urad dhal)
     2 cups idli rice, sona masuri rice recommended but any other rice works as well.
     1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.

Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)

Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.

Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well. 


Baji filling:
 2 medium size  onion chopped length wise
2 big potatoes boiled peeled and cut in to small cubes
1 tsp. urad dhal
1 tsp cashew pieces
1 tsp. mustard seeds
Few curry leaves +
3 slit green chilies
1 big pinch turmeric powder
Few strands of coriander leaves chopped finely
Heat 2 tbsp. oil in a kadai splutter  mustard and urad dhal
Add the slit green chilies and slit onions
Stir for a while till onion becomes translucent
Add little haldi powder (turmeric powder)
Add boiled potato cubes
Add salt to taste
Add chopped coriander leaves
stir well keeping it on a medium flame
When done switch off  the gas

Chutney:
1 cup coconut gratings
3 to 4 green chilies
1 tbsp. coriander seeds
Handful of coriander/cilantro leaves 
1 flake tamarind or 1/4 tsp. tamarind paste
Grind together to smooth paste
Add to the potato baji and mix.

Heat a flat tava (griddle)
Pour 1 dessert spoon  full dosa batter over it
spread it evenly starting from the center outwards in to thin dosa .
Apply oil or ghee  evenly over the dosa spread
When it turns reddish brown, add  1 tbsp. baji on the first side of the dosa and fold it . Relish hot and crispy
The chutney  can be served separately instead of adding to the baji.