Roti Jala Recipe / Malaysian Net Crepes / Net Pancakes / Jala Roti Recipe / Net Pancakes Recipe / Jaalar Appam Recipe / Roti Jaala Recipe

Roti Jala

Batter Ingredients

Maida - 1 cup

Egg - 1

Coconut milk - 1 cup

Salt to taste

Water as needed

Turmeric powder - 1/4 tsp

( But today i have given a twist by grinding a handful of mint and coriander leaves along with the coconut milk and filtered to make a green Roti Jala. I used 1/2 cup wheat flour and 1/2 cup maida and did not add turmeric powder If you are making it plain Roti jala then just add the above mentioned ingredients )

Jala Roti

Method

Take a bowl add the flour ,egg , salt and pour the green coconut milk and whisk until the batter is smooth and silky. Add water as needed to get a pancake consistency. Filter the batter to remove any lumps. You can also use a blender to mix the batter.

Take a plastic bottle make holes on the cap fill the batter into the bottle and close the cap. If you have a bottle with a nozzle even that will work.

Non stick pan works great for this recipe, heat a pan and squeeze the bottle to make a net like patter ( see picture). Wait till they are cooked do not flip , slowly fold them and remove from the tawa.

Repeat till all the batter is over. Serve with any gravy , today i rolled them with stir fried shrimp and enjoyed!

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Red Poha Upma / Sigappu Aval Vegetable Upma / Red Aval Upma / Brown Rice Flakes Upma - A Quick And Healthy Breakfast Recipe

Red Aval Upma

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad and Channa dal - each - 1 tsp
Jeera - 1/4 tsp
Chopped cashew nuts - 6
Chopped ginger - 1/2 tsp
Chopped green chillies - 3
Curry leaves - few

Other ingredients

Red Poha/Aval - 1 & 1/2 cups
( Wash the poha in water and transfer it to a strainer.If your poha is thick then soak it in water for 2 minutes and strain out the water)
Salt to taste
Chopped onion - a hand full
Chopped vegetables of your choice - 1/2 cup
( I used peas,carrot,potato,coloured bell peppers)
Grated fresh coconut - 1 tbsp
Coriander leaves for garnish

Method

Heat oil in a pan and temper it with above ingredients.
Add onion and vegetables in medium low flame saute till vegetables are cooked.
Add salt and the washed poha in low flame mix till everything is well combined.
Lastly add the coconut and coriander leaves,mix well and switch off the stove.
Your quick Poha Upma is ready to serve.

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Beetroot Upma / Beetroot Rava Upma / Beet Semolina Upma / Beet Sooji Upma / Beetroot uppuma / Rava Beetroot Upuma / Upma Recipe

Beetroot Upma

Ingredients

White Rawa/Rava/Suji/Sooji/Semolina- 1/2 cup

Grated beetroot - 1 small or add according to your taste

( You can puree the beetroot or pulse them in mixi)

Water-1 & 1/2 cups

Salt -to taste

Chopped onion -1/4

Curry and Coriander  leaves-few

Chopped green chillies-3

Chopped ginger - 1/2 tsp

Tempering

Oil-3tsp

Ghee  - 1 tsp

Mustard -1/2 tsp

Urad dhal & channa dal-each 1/4tsp

Cashew nuts - 6

Method

Heat oil & temper it with above ingredients.

Add onion, green chillies, ginger, onion and few curry leaves and fry till slightly changes color.

Add the beetroot and fry till raw smell has disappeared.

Add rava and fry till light brown & switch off the flame.

Mean while heat water in a pan, when boils immediately pour it into the rava mixture add salt & stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava is cooked well.

Switch off the flame & add ghee , coriander and curry leaves mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.

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Ghee Roast Dosa Recipe / Tuppa Dosa Recipe / Bisi Bisi Tuppa Dosa / Thuppa Dosa / Ney Dosa - Dosa Recipes

Tuppa Dosa

Ingredients

Idli rice - 2 cups

Urad dal - 1 cup

White Sago / Sabudana - 1/4 cup

Thick Poha - 1/2 cup

Channa dal - 3 tbsp

Methi seeds - 1 tsp

Salt to taste

Other ingredients

Potato Masala as needed

Red chutney as needed

Ghee to cook the dosa as needed

Ghee Dosa

Method

Wash and soak all the ingredients for 4 to 5 hours in fresh water.

Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.

Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.

Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.

Remove and serve hot.

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Uzhunnappam Recipe / Uzhunnu Appam Recipe / Instant Dosa With Urad Dal - A Kerala Breakfast Recipe

Uzhunnappam

Ingredients

Idli rice - 1 cup

Urad dal - 3/4 cup

Salt to taste

Oil to cook dosa as needed

Ingredients ground to a coarse mixture

Coconut - 1 cup

Onions - a handful

Jeera - 1 tsp

Curry leaves - few 

( grind to a coarse mixture without adding any water, do not grind to a paste )

Method

Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.

 Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.

Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.

Do not add too much water the batter must be thick.

Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.

Turn the dosa and cook the other side too till light brown.

Enjoy hot with any spicy chutney of your choice.

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Neipathiri recipe / Neipathal Recipe / Neypathal Recipe / Malabar Style Rice Roti / Poricha Pathiri Recipe / Deep fried rice pancake / Malabar Neipathiri

Neipathiri

Ingredients

Sona masoori Rice / Raw rice - 1/2 cup

Rice flour - 3/4 cup

( 1st add 1/2 cup if needed more then add 1/4 cup)

Salt to taste

Small onions - 1/4 cup

Grated coconut - 1/4 cup

Fennel seeds - 1/2 tsp

Oil to deep fry

Method

Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.

Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.

Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.

Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.

Heat oil in a pan and deep fry them till they puff up and turn  golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.

Best served with any spicy curry of your choice.

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Ragi Rava Dosa Recipe / Finger Millet Sooji Dosa Recipe / Instant Ragi Rava Dosa / Ragi Rava Roast - Dosa recipes

Ragi rava Dosa

Ingredients

Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa

Method

Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:

a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.

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Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe - Kerala Breakfast Recipe

Cheena Chatti Dosa

Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

Cheenachatti Dosa With Chammanti

Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe

Dosa Bread Toast

Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

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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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