Tempered poha

Onion Uttappa

Ingredients for dosa batter:
rice             :3 cups
urid daal      : 1 cup
methi           :  1 tbspn
Soak rice,daal and methi separately for 6 hours. Grind to smooth paste and allow to ferment overnight

Ingredients:
onion             : 3
coriander       :1/2 bunch
green chillies  : 1 , finely chopped
jeera/cumin    : 1 tspn
salt                : 1/2 tspn
oil
butter,optional : for serving

Method:

• Chop onion, coriander, green chilly and mix together all the ingredients in a bowl (except oil )
• heat n grease a non stick dosa pan
• Pour a ladle full of batter on the pan and immediately top with some onion mixture. Press gently so that onions stick to the dosa

• cook on both sides adding oil till golden brown
• similarly make remaining uttappa
• serve hot with dollop of butter and green chutney

Moong dal Dhoklas

I never heard of Dhoklas made out of Moong dal before my friend Jeenal told me about it. I found it very interesting as moong is used in making of dhoklas which has many health benefits. 
So the credit for this recipe goes to Jeenal Rambhia.
It can be served as any meal

Ingredients:
split moong daal with skin :100 gm
green chillies                    :3-4 or to taste
ginger                              :1inch piece
salt                                  : 2 spn or to taste
Method:

• wash n soak the split moong with skin for 4-5 hrs

• grind it along with green chilly, ginger and salt preferably in a wet grinder

• grind until the batter turns smooth and  fluffy(aerated) 
• smear oil on a dhokla plates 
• pour the batter in each plates, level it up by gently shaking the plates. keep aside 

• meanwhile boil about 2 cups of water in the cooker. When it starts to steam place the dhokla stand into the cooker carefully
• close the lid n cook for 9 mins n turn off
• wait for a minute and open the lid, remove the stand from cooker, cool for 2-3 mins. prick with a knife to check if its does not stick to it
• cut into desired shape
• serve with green chutney or tomato ketchup

Soaking time : 4-5 hrs
grinding time : 12 mins
cooking time : 10 mins


Note:

• Its better to grind in a wet grinder to get the required fluffiness or softness in the batter, which is otherwise difficult to get in mixer grinder
• Dhoklas gets cooked in 9 mins
• Addition of fruit salt or citric acid is absolutely not required

Egg veggie chat

Instant Oats idli

This is an instant recipe of idli made using oats which does not require any fermentation, yet retaining the same taste as Rava idli.

Ingredients:
Instant oats       : I big cup
Rava/ semolina  : 1/2 cup(white rava or wheat rava)
water                : 1 cup or as required
curd                  : 1/2 cup
green chillies     : 3-4 , finely chopped
coriander leaves : 3-4 tbspn finely chopped
mustard seeds    : 2 tspn
baking soda       : 1 tspn
hing powder      : 1/2 tspn
salt                    : to taste
Method:

• Dry roast oats for 5 mins, keep aside. let it cool completely and then grind to make fine powder without adding water. 
• Also dry roast rava till nice aroma starts (takes about 5-7 mins). Let it cool

• Take both in a mixing bowl along with baking soda, salt, hing and curd
• Take little oil in a small skillet, add mustard seeds wait till it splutters, add green chilli n coriander leaves. Saute for few seconds n add into the mixing bowl

• Add required water to the mixture. Batter consistency should be like regular idli batter

• Grease the idli plates and gently add the batter into it with a spoon

• Steam on high for 7-8 mins, then reduce the heat n steam for further 4-5 mins or until done
• Gently scrape out the idlis from the plate and serve with any chutney of choice.
•  I served with Onion chutney 

Makes about 20 idlis

Poori/Puri

Who does'n know to make poori's?? It's a basic recipe which I bet every girl knows to make and would prefer to make when given an option for Chapati or poori :')) So here, along with the recipe, I will suggest some handy tips for making good round fluffy pooris ..

Methi-Coconut dosa

Methi-coconut dosa also called as menthe kai dosa,  is another quick version of dosa, which does not require fermentation. The speciality of this dosa is to include menthe/fenugreek seeds in the diet. Menthe/fenugreek seeds has enormous health benefits. Its believed that person who consumes it on everyday basis can get rid of diabetes. But these fenugreek seeds are very bitter in taste, making it hard to consume directly. One must make a point to consume it atleast in other forms such as in salads, dosas, health drinks etc...

Pesarattu

Pesarattu is a popular south Indian breakfast and lunch dish. Basically it is a dosa(pancake) made from moong daal(green gram). Green grams are a very good source of proteins, thus making it a perfect and healthy breakfast.

Sabudana(Sago/Tapioca) Kichadi

Papdi lilva (Avarekalu ) Upma

Healthy Oats porridge

Moong daal dosa

Idli upama

Idli upma is one among my favourite breakfast dishes. Whenever my mom prepares idli, she would set aside atleast 4 idlis to make its upma for me. I love to have it with some tangy chevda or bhujiyas.This could be prepared well  even with left over idlis from previous day. The raw flavour of onion, mint n coconut oil together brings forth a nice aroma.

Bread Rolls

Masala dosa

Kanda batata poha

Whole moong usal

Shavige upma/Vermicelli upma

Bread upma

The best way to use up left over bread, is by making Bread upma. This is an interesting and colorful snack, with lot of groundnuts into it. Addition of the nuts and daals bring forth a special flavour .

Ingredients:
6 slices of bread
2 chopped medium size onions
2 tbsp groundnuts
1 green chilly slit
 coriander leaves
2-3 tbspn tomato ketchup
1/2 cup sev (optional)

Rava-onion uttappam/ Thalipeet