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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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