Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

Gojjavalakki

Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

Semiya Upma

Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli and boiling water mix well cover it with a lid.
Cook till done switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding water add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma

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Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

Arisi Upma

Tempering ingredients
Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups
Method
Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:
a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.

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Sabudana Khichdi /Sago & Green Moongh Dhal Khichdi / Sago Moong Dal Khichdi / Sabudana Mung Bean Khichdi

Sabudana khichdi

Ingredients
Sago/Sabudana -1 cup
(pour water just to cover the sago,mix & leave it overnight or for 4 to 5 hours.Next day the sago would have absorbed the water & looks puffed up.I used the big pure white variety)
Green moongh Dal-1/4 cup
(soak it overnight & cook it with little salt)
Powdered ground nuts-1/4 cup
Salt to taste
Turmeric powder-1/4tsp
Lemon juice-1/2tsp
Tempering
Oil-3tsp
Jeera/cumin seeds-1/2tsp
Curry leaves-few
Hing-1/4tsp
Chopped green chillies-1 or 2

Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame & add the sago,mix it well.Next add the cooked green moongh dal ,salt & turmeric powder,toss it well.
Now add the powdered ground nuts & mix till everything is combined.
Switch off the stove & add the lemon juice & serve it warm.

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Avocado Poori Recipe

Avocado Poori

Ingredients
Whole wheat flour-1 & 1/2 cup
Avocado-2
( scoop out the pulp and mash it)
Red chilly powder - 1/4 tsp
Salt- to taste
Jeera/Cumin powder-1/8tsp
Turmeric powder-1/8tsp
Oil to deep fry
Method
Put all the above ingredients together in a bowl.
Sprinkle very little water & make a soft dough.
Take small balls,roll it out into semi thick circles.
Heat oil in a pan & deep fry them both sides till light brown colour.
Serve it hot with any side dish.
Note:
You can you the same dough to make roti/Chapathi.
Avocado gives softness to you dough.
To keep the dough from discolouring follow this TIP.

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Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe

Sabudana Khichdi

Ingredients
Sago/Sabudana/Tapioca 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 )
Green Masala
( grind a handful of fresh coriander leaves,2 green chillies and a small ginger to a smooth paste)
Salt to taste
Potato - 1 cubed
( fry the potatoes in 2 tsp of oil in low flame till its light brown on all sides)
Dry roasted and powdered ground nuts - 1/2 cup
Lemon - 1 tbsp
Tempering
Oil - 2 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Groundnuts- 1/8 cup
Hing - pinch

Sabudana Khichdi

Method

Heat oil in a non stick pan or kadai temper it with jeera,hing,groundnuts & curry leaves.
Add the sago and the green masala,gently toss them well till everything is well combined.
Now add the powdered ground nuts and the roasted potatoes,mix well.
Switch off the stove add the lime juice and give a quick mix.
Serve it hot garnished with curry leaves.

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Idiyappam Recipe / Nool Puttu Recipe / Noolappam Recipe / String Hopper Recipe /How To Make Idiyappam At Home

Idiyappam

Ingredients for the Idiyappam Flour
Ponni Raw Rice - 3 cups
Water to soak the rice
Method
Wash and soak the raw rice in water for 4 to 5 hours.
Drain out the water completely and spread it on a cloth.
Leave it for 30 minutes.Take a mixi jar and grind the rice in batches to a fine powder.
Sieve the flour using a fine sieve,keep the unground rice particle separately in a plate.
Repeat this process till all the rice is ground to a fine powder.
Lastly grind the coarse rice particle and sieve it.Your smooth rice flour is ready.
Take a wide heavy pan or kadai in low flame dry roast the flour in batches till its dry and make sure you don't burn the rice.
To check if the flour is ready take some flour cool it and try to draw a straight line.If the flour is flowing smoothly then your flour is dry and perfect to store.
Cool the rice flour completely & store it in an air tight clean jar.
How to make Idiyappam at home
Take 1 cup of above flour in a bowl add salt and oil.
Heat water in a pan bring to a rolling boil.Switch off the stove.
Pour the hot water into the flour & using a wooden ladle mix it well to form a soft dough.
Cover it with a tight lid & leave it for 10 minutes.
Fill the dough into the idiappam maker and press it on a greased plate.
Steam these till cooked.Best served with flavoured coconut milk or any spicy gravy.

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Ragi Rava Idli Recipe / Instant Ragi Rava Idli Recipe / Ragi Vegetable Idli Recipe - Millet Recipes

Ragi Rava Idli

Ingredients for tempering
Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Other ingredients
Chopped vegetables - 1/4 cup
( I used beans and carrot)
Chopped green chillies - 1
Grated or chopped ginger - 1/8 tsp
Chopped coriander leaves - 2tsp
Curry leaves few
Ragi flour - 1/2 cup
Sooji/Rava /Semolina - 3/4 cup
Thick curd - 1 cup
Water as needed
Salt to taste
Lemon juice - 1/2 tsp
ENO fruit salt - 1 tsp ( i used only 1/2 tsp)
Cashew nuts few

Ragi Rava Idli

Method
Heat oil in a pan & temper it with above ingredients.
Add the vegetables and fry for couple minutes.
Add the rava and in very low flame fry for few minutes,do not burn or over fry them,Then add the ragi flour and fry a bit and switch off the stove.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the cashew nut, steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.
Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idli will not turn out good.Some use cooking soda instead of ENO fruit salt but i have not tried.

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Moong Dal Khichdi / Gujarati Style Khichdi / Dal Khichdi Recipe / Khichdi Recipe - Gujarati Recipe

Moongh Dal Khichdi

Ingredients
Ghee -  3 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Hing - 1/8 tsp
Turmeric powder - 1/8 tsp
Red chillies - 1
Rice - 1/2 cup
Yellow moongh dal - 1/4 cup
Salt to taste
Water 4 cups
( If you water more watery then add 1 or 1/2 cup extra)
Method
Wash rice and moongh dal keep it aside.
Heat a pressure cooker add ghee and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing and ginger.
Add the washed rice and dal saute for a minute then add water ,salt and turmeric powder,cook them till soft.
Serve them hot with pickle,curd or salad.

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Instant Rava Uttapam Recipe / Sooji Uthappam Recipe / Rava Uttapam Recipe / Onion Rava Uttapam Recipe

Rava Uttapam

Ingredients
Rava/Sooji/Semolina - 1/2 cup
Rice flour - 1 tbsp
Salt - 1/2 tsp
Curd - 1/4 cup
Water - 1/4 cup + 1/8 cup
ENO fruit salt - 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Curry leaves - few
Jeera little to sprinkle on top
Oil as needed

Rava Uttapam

Method
Take a bowl add rava,rice flour,salt,water & curd.
Mix it well and rest it for 5 minutes.If your batter becomes thick then add some water to get a semi thick batter consistency.
Just before making the uttapam dilute ENO with little water & add it to the batter.
Give a quick mix,heat a tawa grease with little oil add a ladle of batter & spread it thick.
Sprinkle jeera,onion,green chillies & curry leaves 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 Uttapams 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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Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

Bengali Layered Porota

Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method

Layered Porota

Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

Layered Porota

Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.

Layered Porota

Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

Pol Roti

Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed

Pol Roti

Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

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Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

Karuvepillai Podi Idiyappam

Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp

Karuvepillai Podi Idiyappam

Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

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Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

Avocado Methi Poori

Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

Idli

Ingredients
Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste
Method
Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.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.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 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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Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

Gopalkala

Ingredients
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Method
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Kambu Adai Recipe / Pearl Millet Adai Recipe

Kambu Adai

Ingredients for the batter
Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste
Other Ingredients
Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai
Method
Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

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Kondai Kadalai Idli Recipe / Black Channa Idly Recipe

Kondai Kadalai Idly

Ingredients
Kondai kadalai/Black channa-1/2 cup
Idly rice-2 cups
Urad dal-1 cup
Methi / Fenugreek seeds-1/2 tsp
Salt to taste
Method
Soak rice & methi separately & urad dal separately in water for 3 hours.
Soak black channa in water for overnight.
Grind everything together to a smooth fluffy semi thick batter.
Add salt mix the batter well, leave the batter to ferment for overnight.
Next day mix the batter well,now grease the idly plates.
Pour a ladle of batter into the plates & steam them till cooked.
Serve it with any chutney you like.

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Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe

Bedmi Puri

Ingredients for the dough
Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Other ingredients
Oil to deep fry

Bedmi Puri

Method
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
Note:
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.

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Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe

Dibba Rotti

Ingredients
Sona masoori rice-1/2 cup
Urad dal-1/2 cup
Jeera / Cumin seeds-1 tsp
Green chillies-3 or 4
Ginger a small piece
Salt to taste
Oil to cook

Dibba Rotti

Method
Wash & soak rice & urad dal together for 3 hrs in water.
Take a mixi jar add the soaked urad dal,rice,green chillies & ginger.
Grind it to a thick semi coarse batter add salt & jeera mix it well.
Fermentation not needed for this batter make it right away.
If you want a fluffy rotti then add a pinch of cooking soda just before cooking.
Heat a pan pour 3tsp of oil & spread the batter thicker than a uttappam.
Cover & cook it in medium low flame,when its half cooked prick it with a fork all around.
Cover & cook till golden brown & crisp at the bottom.
Now flip the rotti carefully & cook the other side.Add more oil for crunchy crust.
Switch off the flame & serve it hot with any spicy chutney or pickle.
Note:
a) Finely chopped onions can be added.
b) Spread the batter thicker than a uttappam.
c) Cook at low flame for even cooking.
d) Always use a deep pan to make this rotti.
e) Fermentation is not needed for this batter.
f) If you want a fluffy dibba rotti then add a pinch of cooking soda just before making.
g) Cut it with a sharp knife & serve this hot.
h) These are served hot.

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