Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

Mutta Surka Without Egg

Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Pepper Idiyappam / Milagu Idiappam / Milagu Idiappam / Pepper Sevai Recipe / Milagu Sevai Recipe

Milagu Idiyappam

Ingredients

Cooked Idiyappam - 2 cups

Pepper powder - 1 & 1/2 tsp

Curry leaves few for garnish

Salt to taste

Tempering ingredients

Ghee - 3 tsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Chopped cashew nuts - 6

Hing - a generous pinch

Chopped onions - 1 tbsp

Curry leaves few

Method

Heat ghee in a pan add the tempering ingredients and saute till onions are light brown.

Reduce the flame add the pepper powder, salt and cooked idiyappam gently toss till well combined

Switch off the stove add curry leaves and serve hot!

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Idiyappam Omelette / Egg Omelet Idiappam / Muttai Omelet Idiappam

Idiyappam Omelet

Ingredients

Cooked Idiyappam - 3 cups

Beaten eggs - 4

Chopped green chilies - 4

Chopped coriander and curry leaves - 2 tbsp

Chopped onions - 1/4 cup

Chopped ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt and pepper powder to taste

Oil as needed to cook the omelet

Method

Take a bowl add all the above ingredients and mix.

Heat an iron skillet pour 1/4 tsp of oil, pour a ladle of the mixture and spread to the thickness you want.

Once the base is slight brown flip the other side and cook till done.

If you want a crispy texture pour little more oil around the omelet and cook in medium low flame.

Enjoy hot!

Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

Nuchinunde

Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup

Channa dal - 1/2 cup

Green chillies - 6

Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful

( I used methi leaves today)

Chopped coriander leaves - a handful

Chopped curry leaves few

Grated coconut - 1/2 cup

Salt to taste

Turmeric powder - 1/2 tsp

Jeera - 1/2 tsp

Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.

Grease the idli plates and steam them for 5 minutes or till cooked.

Serve hot with ghee and coconut chutney.

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Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli / Idli Recipes

Thatte Idli

Ingredients

Idly rice - 2 cups

Urad dal - 1 cup

Poha/Aval/Beaten rice - 3/4 cup

Salt to taste

Method
Soak rice and aval together and urad dal separately for 4 to 5 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little (use the drained water for grinding) keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding (use the drained water for grinding) .
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the thatte idly plates & pour a ladle of batter.If you don't have thatte idli plates then use regular small stainless steel plates.
Steam it till cooked may be 3 to 4 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk

Mani Puttu

Ingredients for the milk 

Coconut milk - 1/2 cup

Cardamom powder a generous pinch

Sugar - as needed

( mix everything well and sugar is dissolved, keep it aside )

Ingredients for the dough

Idiappam flour - 1/2 cup

Boiling water - 1/2 cup ( add more or less because each rice flour variety is different)

Salt - a generous pinch

Other ingredients

Ghee - 1 tsp

Grated coconut - 1 tbsp

Mani Puttu

Method

Take a wide bowl add the rice flour and salt, slowly add the boiling water little by little to form a soft dough. Roll the dough into small tiny balls.

Take the puttu maker spread some coconut at the base arrange all the ball on top. Close it with the lid and steam till cooked.

Switch off the stove and unmold from the puttu maker on to a plate pour the coconut milk and drizzle some ghee and serve hot.

Note:

Instead of coconut milk you can have it with any spicy curry.

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Paneer Bhatura Recipe / Paneer Batura Recipe / Bhatura Recipe - Bhatura Without Yeast or Baking Powder

Paneer Bhatura

Yields: 4 small bhaturas

Ingredients

All purpose flour / Maida - 1 cup (heaped) 

Salt to taste

Homemade fresh paneer - 1 tbsp (heaped)

( boil 1 cup of milk reduce the flame and add 2 tbsp of sour curd and mix, Once curdled switch off the stove,filter to remove paneer from whey water. To curdle the milk DO NOT add vinegar or lime juice. )

Whey water as needed to make the dough

Oil to fry bhatura - as needed

Method

Take maida and salt in a bowl add the fresh paneer and mix.

Slowly add the whey water and make a soft dough.Cover the dough and rest for 30 minutes.

Divide the dough into equal size balls and dust with dry flour and roll it out into semi thick circle.

Heat oil in a pan gently side the bhatura into the hot oil press with a ladle for the bhatura to puff.

Flip and fry till both side also puffs up and slight brown. 

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy with your favorited gravy!

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Bun Dosa Recipe / Soft Thick Spongy Dosa Recipe - Dosa Recipes

Bun Dosa

Ingredients

Idli Rice - 1& 1/2 cups

Thin Aval / Poha - 3/4 cup

Freshly grated coconut - 3/4 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Finely chopped green chillies - 4

Method

Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.

Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.

Add salt and mix well,cover the batter and rest to ferment overnight.

Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.

Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.

Remove from the kadai and serve hot with any spicy chutney.

Note:

Adding baking soda is optional.Add only if the batter is not fermented well.

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Bread Uttapam Recipe / Instant Bread Dosa Recipe / Easy Bread Uttapam

Bread Uttapam

Topping ingredients

Chopped coloured capsicum - a handful

Chopped onion - a handful

Chopped green chilies - 4

Chopped coriander leaves - 1 tbsp

Jeera - 3/4 tsp

( mix all the ingredients together in a bowl)

Batter ingredients

Sooji / Rava / Semolina - 1 cup

Curd - 1 cup

Water - 1 cup 

( add more if needed)

Salt to tasted

White bread - 3 ( crumbled with the crust)

Rice flour - 2 tbsp

Baking soda - 1/4 tsp

Method

Take a bowl add rava,rice flour,salt,crumbled bread,water & curd,mix well and rest it for 5 minutes.

Add this mixture into a mixi jar and grind to get a semi smooth mixture.

Transfer it into a bowl if your batter is thick then add some water to get a semi thick batter consistency.

Just before making the uttapam add the baking soda and give a quick mix,

Heat a tawa grease with little oil add a ladle of batter & spread , sprinkle the topping ingredients evenly on top.Pour oil around the uttapam cover it with a lid & cook the base is light crisp.

Now flip the uppam and cook the other side too.

Serve these Uttapam with chutney or sambar.

Note:

a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.

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Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa

Methi Idli

Ingredients

Idli rice - 2 cups

Methi/Fenugreek/Vendhayam - 2 tbsp

Salt to taste

Method

Wash and soak rice and methi together for 4 to 5 hours.

Grind this using a wet grinder or mixi to a semi thick smooth fluffy batter.

Add salt mix well and leave it to ferment overnight.

Next day beat the batter well ,grease Idli plates pour a ladle of batter and steam till cooked.

For dosa dilute the batter and make dosa.

Serve hot with any chutney you like.

Vendhaya Dosa 

Note:

a) Use wet grinder to get best result.

b) If the batter is not fermented well then your idli will not come out good.

c) This Idli will not be as soft as the regular Idli.

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Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli

Moongh Dal Idli

Ingredients

Yellow moongh dal -1 cup

Urad dal - 1 cup

Salt to taste

Eno -1 tsp

Pasiparuppu Idli

Method

Wash well and soak moongh dal and urad dal together for 3 to 4 hours.Using a grinder or mixi grind to a smooth thick batter.Add salt mix and leave it to ferment for 8 hrs.

Just before making Idli add ENO fruit salt mix and pour immediately into the greased Idli plates.

Steam for 7 to 8 minutes or till cooked.

Serve hot with any chutney you like.

To make it more colorful today i added some vegetables poured it into a round shape pan and steamed it.

Cut into desired shape and serve hot with chutney of your choice.

Yellow Moongh Dal Idli

Ingredients

Mixed vegetables - 1 cup

( I used finely chopped capsicum,carrot,peas)

Chopped green chillies - 6

Chopped coriander leaves and red chilly flakes for garnish
Tempering
Oil - 2 tsp
Mustard seeds,urad dal -each 1/2tsp
Hing-a pinch
Curry leaves chopped-little
Method
Heat oil in a pan and temper it with above ingredients.

Add the vegetables and saute for a minute. Cool the mixture and add it into the batter.

Just before making idly mix the ENO fruit salt mix the batter well.

Pour it in greased idli plate or any shape greased contained and steam immediately till cooked.

Garnish with chopped coriander leaves,red chilly flakes and serve hot with any chutney you like.

Note:

Tempering with mustard seeds and pouring on top of the Idli as a garnish is optional.

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Malabar Special Aval Milk / Aval Milk / Avil Milk / Sweet Poha Milk / Rice Flakes Milk Shake / Flattened Rice Milk Shake

 

Aval Milk

Ingredients

Aval /Poha  - 1/4 cup

( roast the poha till they are crisp)

Cold milk - 1 cup

Sugar as needed

Mashed ripe banana - 1

Raisins - 1 tsp

Roasted peanuts - a handful

Cherry for decoration

Sweet Poha Milk

Method

Take a tall glass add the mashed banana at the bottom sprinkle the roasted aval add needed sugar next add the roasted peanuts and raisins lastly pour the cold milk.

Repeat the same till you reach the top,garnish with cherry and serve immediately as a refresher.

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Ragi Sarva Pindi / Ragi Pindi Sarva Pindi / Sarvapindi /Tapala Pindi

Ragi Sarvapindi

Ingredients
Ragi flour - 1 cup
Chopped drumstick leaves - 1/2 cup
Salt to taste
Crushed peanuts - 1/4 cup
Sesame seeds - 1 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp ( optional)
Chopped green chillies - 2
Chopped onion - 1 tbsp
Ginger/garlic paste - 1 tsp
Jeera - 1 tsp
Soaked yellow moongh dal - 3 tsp
Oil to cook
Method
Take a bowl add all the above ingredients and mix.
Pour water little by little to form a soft dough.Divide the portion into 6 balls.
Heat an iron tawa wet your fingers take a ball and press it directly into the tawa and with wet fingers spread it into semi thick disc.Make some holes and pour some oil around and inside the holes.
If you are a beginner then take a plastic sheet apply some oil and press the ball to a semi thick disc and gently lift it from the sheet and place it in the tawa.
In low flame cook till crisp at the bottom,gently flip the other side and cook.
Remove it to a plate and enjoy this hot crispy snack with tea,

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Aval Egg Puttu / Poha Egg Puttu / A Quick Breakfast Recipe Egg Aval Puttu

Aval Egg Puttu

Ingredients

Egg - 2

Red Poha / Aval - 1 cup

( You can use any colour poha but thick variety is better. Rinse once in water and put it into a strainer to remove excess water)

Chopped onions - a handful

Chopped curry and curry leaves - few

Chopped green chilies - 2

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Pepper powder - 1/4 tsp

Oil - 1 tbsp

Mustard - 1/2 tsp

Poha Egg Puttu

Method

Heat oil in a pan temper it with mustard seeds.

Add onions,green chilies and few curry leaves sauté till onions slightly changes its color.

Add the turmeric powder,salt,red chilly powder and break the eggs into it, quickly scramble them.

Add the washed poha and in low flame mix till everything is well combined.

Lastly add pepper powder, coriander and curry leaves, mix.

Switch off the stove and serve hot.

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Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala Khichdi

Masala Sabudana Khichdi

Ingredients

Sago/Sabudana/Tapioca large white pearls- 1 cup

( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer.Rest it for 10 minutes before making the Khichdi )

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1/8 tsp ( optional)

Cubed Potato - 1 medium size

Frozen peas - 1/8 cup

Dry roasted and powdered ground nuts - 1/2 cup

Chopped green chillies - 2

Chopped ginger - 1/4 tsp

Chopped tomato - 1 small

Lemon - 1 tbsp

Curry and coriander leaves - 1 tbsp

Oil - 3 tsp

Ghee - 1 tsp

Jeera/cumin - 3/4 tsp

Masala Sabudhana Khichdi

Method

Heat oil and ghee in a non stick pan add the potatoes,salt and turmeric powder,in low flame fry till cooked and colour is brown.

Add jeera,ginger and green chillies,red chilly powder,few curry leave,tomato and the peas,saute for few minutes.Cover it with a lid and in low flame cook till they are soft.

Add the sago and gently mix till well combined.Sprinkle the ground nut powder and toss .

Switch off the stove add lemon juice and mix.

Garnish with curry leaves and serve hot!

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Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal

Khara Pongal

Ingredients

Sona masoori rice - 1/2 cup

Yellow moongh dal -1/2 cup

Turmeric powder - 1/2 tsp

Water - 4 cups

Salt to taste

Chopped coriander leaves - 2 tsp

Grated coconut - 2 tbsp

Tempering
Ghee - 2 tbsp

Oil -1tsp
Jeera/cumin seeds-1tsp
Whole black pepper-1tsp
Cashew nuts-1tbsp
Curry leaves-few

Grated ginger-1tsp

Slit green chillies - 6

Hing - 1/8 tsp

Karnataka Style Khara Pongal

Method

Dry roast moongh dal till nice aroma comes out and slightly colour has changed.

Add rice and saute for a minute,wash the rice and dal mixture.
Add 3 cups of water,turmeric powder and pressure cook till its mushy.
Heat oil & ghee in a pan temper it with above mentioned ingredients.
Pour the hot tempering into the cooked rice/dal mixture add salt,remaining water,grated coconut and mix well.Cook for a minute till well combined and switch off the stove.

Lastly garnish with coriander leaves.

Serve  hot with chutney,sambar or brinjal gothsu

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Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli

Andhra Style Kollu Idli 

Ingredients

Idli Rava - 2 cups

Urad dal - 1/2 cup

Kollu / Horsegram - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method
Wash & soak urad dal,kollu and methi together in enough water and soak Idli rava separately for 6 hrs or overnight.
Drain out excess water from the soaked dal mixture add it into the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Squeeze out water from the soaked rava and add it to the ground dal mixture,

Add salt mix everything well.Cover & leave it to ferment for at least 8 hours.

Mix the batter well before making idli.Grease idli plates pour some batter into the plate and steam till done.

Best served with any spicy chutney!

Click here for another version of Kollu Idli 

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Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal

Semiya Pongal

Ingredients
Roasted Semiya/Vermicille -1 cup
Yellow moongh dhal - 1/4 cup
Turmeric powder - 1/ 2tsp
Salt to taste
Water - 4 cups
Crushed pepper-1/2 tsp
Crushed jeera-1/2 tsp
Curry leaves-little
Cashew nut -1tbsp

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Ghee-1tbsp

Oil - 2 tsp

Vermicelli Pongal

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out. 

Add 2 cups of water and turmeric powder,pressure cook till its 3/4 th cooked.
Dry roast semiya till slightly colour changes. Do not over fry and burn them.

Heat ghee and oil in a pan and temper it with green chillies,ginger,crushed pepper,jeera,curry leaves and cashew nuts.Add the cooked dal and add remaining water and give a boil.

Reduce the flame and add the dry roasted semiya,cover and cook till done.
Switch off the stove add a teaspoon of ghee, mix and serve hot with any chutney you like.

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Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal

Wheat Rava Pongal

Tempering ingredients
Oil - 2 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 1 tsp
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Curry leaves few
Other ingredients
Wheat Rava / Godhumai Rava - 1 cup
Yellow moongh dal - 1/2 cup
Water - 5 cups
Salt to taste

Godhumai Rava Pongal

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the wheat rava and saute till its just hot.
Pour water add salt and pressure cook till soft.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava

Andhra Style Idli

Ingredients

Idli Rava - 2 cups

( soak it in water for 2 hour)

Urad dal - 1 cup ( heaped)

(wash well and soak it in water for 4 hours)

Salt to taste

Andhra Style Idli

Method

Drain water from the urad dal add it into a wet grind or mixi,sprinkle water in intervals and grind till fluffy soft and thick batter.

Transfer into a bowl add salt,squeeze out the excess water from the rava and add to the ground dal.

Mix well cover and leave it to ferment for 6 to 8 hours or overnight.

Next day beat the batter once if too thick then add some water to get the right consistency.

Grease idli plates pour the batter into the idli plates and steam till cooked.

Serve hot with any side dish you like.

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