Huggi With Tamarind Gojju / Huggi Recipe / Udipi Style Kara Pongal / Huggi Gojju Recipe - Udipi Recipes

Huggi With Tamarind Gojju

Ingredients for Huggi

Yellow moongh dal - 1/4 cup

Sona masoori rice - 1/4 cup

Turmeric powder - 1/8 tsp

Salt to taste

Grated coconut - 2 tbsp

Water 3 cups

( Add more water if needed as the consistency must be mushy)

Cardamom -1, Cloves - 2, Cinnamon a very tiny bit

( grind the above 3 spices to a fine powder)

Method

Wash rice and dal and add it into a pressure cooker. Pour water and add all above mentioned ingredients. Pressure cook till rice is soft and mushy, keep it aside.

Huggi Gojju

Tamarind Gojju ingredients

Semi thick tamarind juice - 1 cup

Grated jaggery - 2 tbsp

( add more or less according to your taste)

Salt a pinch

Slit green chillies - 3

Grated ginger - 1/4 tsp

Tempering

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves few

Method

In low flame cook tamarind juice, jaggery, salt, green chilies and grated ginger till it's semi thin sauce consistency, switch off the stove.

Heat oil in a pan and temper it with above ingredients

Pour the tempering into the tamarind gojju mix and serve with Huggi/Kara pongal.

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Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

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Uppudu Pindi Recipe / Rice Flour Dry Upma Recipe / Andhra Uppudu Pindi Recipe / Uppidipindi Recipe / Maha Shiva Rathri Special Recipe / Telangana Recipes

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

( do not add more water then the consistency of the upma will change)

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal and channa dal - 1 & 1/2 tsp each

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.

Heat oil in a pan and temper it with above ingredients.

Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.

Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.

Cover with a lid and in low flame cook for couple minutes by mixing in between.

Switch off the flame and garnish with coriander leaves and serve hot

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Gujarati Khichu Recipe / Khichu Recipe / How to make Gujarati rice khichu recipe / Gujarati Khichu

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

Peanut oil - 2 tsp to drizzle on top of the Khichu

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

Pour water in a pan add the salt, green chillies, ajwain, jeera and baking soda, boil for a minute.

Reduce the flame and add the rice flour gradually and using a wooden spatula stir  till all the water is absorbed and there are no lumps and it forms a soft mixture.

Cover with a lid and simmer for 2 to 3 minutes till the mixture is cooked well and switch off the stove.

Just before serving pour peanut oil on top sprinkle pickle masala and serve hot.

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Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the batter is very thick add some water & dilute.

Heat a tawa pour a ladle of batter, spread it to a thin circle, pour oil around the dosa and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak uead dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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Godumai Mavu Idiyappam / Wheat Flour Idiyappam / String Hoppers With Whole Wheat Flour / Healthy Wheat Idiyappam / Idiappam Recipe

Wheat Flour Idiyappam

Ingredients

Whole wheat flour/Godumai mavu-1 cup
(Put the wheat flour in a clean cloth , tie a knot & place it in a steamer.Steam this for 15 to 20 minutes in medium flame without whistle. Remove from the steamer & cool the flour, break it up so there are no lumps. Sieve this flour & now your wheat flour is ready to use. You can store the left over flour in fridge)
Salt to taste
Oil-1tsp
Boiling water-1 & little less than 1/4 cup

Godumai Idiyappam

Method

Take the flour in a bowl, add salt & oil , pour the boiling water little by little and make a soft dough.
Fill some dough into the idiyappam mould and press it on a greased plate & steam it for 8 to 10 minutes in medium flame.
Cool & eat it with sugar & coconut or with any gravy you wish.

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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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