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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Idli Rava Upma / Instant Idli Rava Upma / Rice Rava Upma / Arisi Upma With Idli Rava

Idli Rava Upma

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Channa Dal - 1/2 tsp

Jeera - 1/4 tsp

Whole black pepper - 20

Hing - 1/4 tsp

Curry leaves - few

Chopped green chillies - 4

Chopped ginger - 1/2 tsp

Other Ingredients

Idli rava - 1 cup

Water - 3 & 1/4 cups

Salt to taste

Moongh dal - 2 tsp

( soak it in water for 20 minutes)

Method

Heat oil in a pan and temper with above mentioned ingredients.Fry till they are light brown.

Pour water add salt and soaked moongh dal and give a boil,reduce the flame add the rava and mix well.

Cover with a lid and cook it in low flame till rava is well cooked.

Lastly add a teaspoon of  coconut oil mix well and switch off the stove.

Serve hot with any chutney you like.

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Dosa Recipes / Different Kinds of Dosa

Appam	Wheat Appam	Oothapam
Quinoa Sponge Dosa	Set Dosa	5 Dhals Adai
Aval Dosa	Mixed Flour Dosa	Masoor Dal Dosa
Lentils Dosa	Cornmeal Tomato Dosa	Sponge Dosa

Rava Dosa	Neer Dosa	Oats Rava Dosa
Black Eye Bean Dosa	Sponge Gourd Dosa	Masala Dosa
Instant Ragi Dosa	Sago Dosa	Tomato Dosa
Green Peas Dosa	Sorghum Dosa	Brown Rice Dosa
Wheat Sweet Dosa	Kollu Dosa	Pesarattu Dosa

Black Eye Bean Dosa / Bobbarala Dosa / Lobia Dosa / Alasandalu Dosa / Karamani Dosa

Black Eye Bean Dosa

Ingredients 

Black eye bean / karamani -1 cup 

Sona masoori rice -1/4 cup 

Green chillies -2 

Ginger -a small piece 

Salt to taste

 Jeera-1tsp 

Oil - as needed

Method 

Soak rice & black eye bean together for 5 hrs,then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera to the batter.Fermentation is not needed for this dosa batter.

Heat a tawa take a ladle of batter and spread it to the thickness you want.Pour a teaspoon of oil around the dosa.When light brown at the bottom flip and cook till done.

 Serve it hot with any chutney.

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Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe

 

Sponge gourd Akki Roti

Yields : 6

Ingredients

Rice flour - 1 & 1/2 cups

( add more if needed to form a soft dough)
Salt to taste
Nethi beerakaya / Luffa / Sponge Gourd - 1 small size

( peeling is optional and chop into small cubes)
Chopped onion - a handful
Crushed curry leaves - 1 tsp
Chopped green chillies - 2
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp

Water as needed
Oil to cook

Akki Rotti

Method

Take a mixi jar add the chopped sponge gourd,grated coconut,green chillies and ginger,grind to a semi smooth mixture.Do not add water while grinding.

Take a bowl add the rice flour,ground mixture,onions,curry leaves,salt and jeera,mix it well.

Usually you will not need any extra water to form a soft dough.

Add more rice flour if the mixture is loose.
Divide into 6 small balls,grease a plastic sheet or banana leaf place a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Beerakaya Dosa / Nethibeerakaya Dosa / Luffa Dosa / Sponge Gourd Dosa /Luffa Gourd Dosa

 

Luffa Dosa

Ingredients

Idli batter - 1 cup

Oil to cook dosa - as needed

Ingredients ground to a semi coarse mixture

Luffa/Sponge gourd/Nethibeerakaya - 1/2 cup chopped

(peeling the skin is optional)

Green chillies - 1

Ginger chopped - 1/4 tsp

Curry leaves few

Jeera - 1/2 tsp

( grind above ingredients to a semi coarse mixture,do not add water while grinding)

Method

Pour Idli batter into a bowl add the ground mixture and mix it well.

Heat a tawa smear oil and pour the batter and spread it to the thickness you want.I made it little thick like ootappams.

Pour oil around the dosa and cook,flip the other side and cook till crisp and light brown on all sides.

Serve hot with Idli Podi or chutney of your choice.

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Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza - Kids Friendly Recipes

Idli Pizza

Ingredients

Idli batter - 2 ladles

Pizza sauce - 2 tbsp

( or marinara pasta sauce)

Diced coloured capsicum and onion - together a handful

( or any topping of your choice)

Italian seasonings - a generous pinch

Chilly flakes - a generous pinch

Mozzarella cheese - a handful

Vegetable Idli Pizza

Method

Grease a flat plate with some oil,pour the idli batter and spread,steam for 3 minutes till the top is slightly cooked.

Now spread the pizza sauce on top arrange the diced vegetables and sprinkle cheese evenly,steam for another 3 minutes or till fully cooked.

Switch off the stove and let the idli pizza cool completely.Using a knife loose up the sides and gently lift and transfer to a plate.

Sprinkle Italian seasonings and chilly flakes on top and enjoy!

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Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam

Appam

Ingredients

Sona Masoori rice-2 cups

Idly rice-2 cups
Urad dhal-a hand full

Methi-1tsp

Salt to taste

Cooked rice-1/2 cup

Coconut-1/2 cup

Sugar-1tsp
Cooking soda-less than 1/8 tsp (optional)

Method

Soak all above ingredients together for 4 hrs.
Grind it to a smooth thick batter,add salt & sugar ,leave it to ferment overnight.
Next day beat the batter add some water and dilute to a semi thin consistency.
If using cooking soda add just before making appam.
Heat a appam kadai & smear oil,pour a ladle of batter & rotate it,close & cook it till light brown on all sides and center is cooked.Gently remove from the pan.
Serve hot with Vegetable Stew. or Salna.

Kerala Style Appam Recipe Click HERE

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Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani

Vermicelli Biriyani

Tempering
Ghee - 3 tsp
Oil - 3 tsp
Cloves - 1
Cardamom - 1
Cinnamon stick - a small piece
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Water - 1 & 3/4 cups
Salt to taste
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Slit green chillies - 4
Ginger and garlic paste - 1/4 tsp
Mixed vegetables - 1/2 cup
( I used chopped carrots,potato,peas and capsicum
Chopped mint leaves - 1 tbsp
Cashew nuts - 6 (optional)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/4 tsp
Lemon juice - 1 tsp
Ghee - 3 tsp
Oil - 3 tsp

Semiya Biriyani

Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies fry till onions change colour,add ginger and garlic paste saute till raw smell has disappeared.
Add the vegetables,tomato and saute for a minute.Add red chilly powder,turmeric powder,garam masala,salt and saute,cover it with a lid and in low flame cook for a minute.
Add water and let it boil,lower the flame and add the semiya.Mix well cover it with a lid.
Cook till done switch off the stove garnish with chopped mint leaves and squeeze out the lemon juice.
Mix and serve hot with raita.

Note:
a) Always roast the semiya and then add otherwise your biriyani will turn sticky.
b) For extra richness you can add coconut milk too.

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Mixed Beans Idli / Beans Idli / Healthy Beans Idli / Healthy Idly / 4 Beans Idli

Mixed Beans Idli

Ingredients
Idli rice - 1 cup
Mixed beans - 1 cup
(I used Black eye bean - 1/4 cup,White Channa/Chickpea - 1/4 cup,Horse gram - 1/4 cup,Rajma - 1/4 cup)
Whole urad dal with skin - 1/2 cup
( You can also use urad dal without skin)
Salt to taste
Method
Wash & soak rice and all the beans together in enough water for at least 6 hrs or overnight.
Wash & soak urad dal separately in another bowl for at least 6 hrs or overnight.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and beans for at least 30 minutes to a smooth  batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter add salt mix both the batters well.Cover & leave it to ferment to 6 to 8 hrs.Before using mix the batter well grease the idli plates pour a ladle of batter and steam till cooked.
Serve these healthy Idli with any chutney.
Kara Chutney / Milagai Chutney will go well give a try.

Note:
a) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
b) As there beans are hard to grind in my table top wet grinder,i I pulse the beans and rice in a blender and then add it to my wet grinder.

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Rava Idli / Rawa Idli Recipe / Semolina Idly /Sooji Idli Recipe With ENO

Step by step method/picture to make Rava Idli /Rawa Idli /Sooji / Semolina Idly with ENO

Rava Idli

Ingredients
White rava/sooji/semolina-1 cup
Salt-1/2tsp or to your taste
Turmeric powder- a generous pinch
Curd-1 cup
Water-1/4 cup
Lime juice-3/4 tsp
ENO fruit salt-1/2tsp
Tempering
Oil-1 tsp
Mustard-1/2tsp
Urad & Channa dal-each 1/4tsp
Chopped green chillies-1
Chopped ginger-1/8tsp
Chopped curry & coriander leaves-1tsp
Garnish
Grated carrot & fried cashew nuts

Method
Heat oil in a pan & temper it with above ingredients.
Add the rava & turmeric powder, in very low flame fry for few minutes,do not burn or over fry them.I usually switch off the stove & fry it in the heat of the pan.
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 & some grated carrot.
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 carrot/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 idlys will not turn out good.Some people use cooking soda instead of ENO fruit salt.
You can also mix in grated carrots & peas into the batter.
Instead of chopped green chillies & ginger ,you can grind & add it to the batter.

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