Category: Breakfast

Ingredients:

• 4 slices of bread (white or whole wheat), cut into bite-sized pieces
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, finely chopped
• 1/2 inch ginger, finely chopped
• 1/2 cup peas (fresh or frozen)
• 1/4 cup chopped carrots
• 1/4 cup chopped bell peppers (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• A handful of curry leaves
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions:

1. Preparation:
   • Cut the bread into bite-sized pieces.
   • Finely chop onions, tomatoes, green chilies, and ginger.
   • If using fresh peas, shell them. If using frozen peas, thaw them.
   • Chop carrots and bell peppers into small pieces.
2. Tempering:
   • Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds and asafoetida (hing). Stir well.
3. Saute Aromatics:
   • Add chopped onions, green chilies, and ginger. Sauté until onions become translucent.
4. Add Vegetables:
   • Add chopped tomatoes, peas, carrots, and bell peppers. Cook until the vegetables are slightly tender.
5. Spices:
   • Add turmeric powder, red chili powder, and salt. Mix well.
6. Bread Pieces:
   • Add the bread pieces to the pan. Toss everything together until the bread is well-coated with the masala.
7. Garnish:
   • Sprinkle fresh curry leaves and chopped coriander leaves over the upma. Mix well.
8. Serve:
   • Bread upma is ready to be served. Garnish with additional coriander leaves and lemon wedges if desired.

Enjoy your South Indian-style Bread Upma! It makes for a quick and tasty breakfast or snack.

Ingredients:

• 1 cup split green gram (moong dal)
• 1-2 green chilies (adjust to taste)
• 1 inch piece of ginger
• A handful of fresh coriander leaves
• 1 small onion, finely chopped
• 1 small tomato, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Water for grinding
• Oil or ghee for cooking

Instructions:

1. Prepping the Lentils:
   • Wash and soak the split green gram in enough water for about 2-4 hours.
2. Draining and Grinding:
   • After soaking, drain the water from the moong dal.
   • Add the soaked moong dal to a blender along with green chilies, ginger, and fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be thick yet pourable.
3. Seasoning and Salt:
   • Transfer the batter to a mixing bowl. Add cumin seeds, finely chopped onions, tomatoes (if using), and a pinch of asafoetida. Mix well.
   • Add salt to taste and mix again.
4. Making Chillas:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
   • Grease it with a little oil or ghee.
   • Pour a ladleful of the batter onto the center of the skillet.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake.
5. Cooking:
   • Drizzle a little oil or ghee around the edges of the chilla and on top.
   • Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
   • Flip the chilla and cook the other side for another 2-3 minutes.
6. Serving:
   • Serve hot with your favorite chutney, yogurt, or pickle.

Enjoy your nutritious and tasty Moong Dal Chillas!

Ingredients:

• 1 cup fine semolina (rava/sooji)
• 1/4 cup rice flour
• 1/4 cup all-purpose flour (maida)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns, crushed
• A pinch of asafoetida (hing)
• 1 green chili, finely chopped (adjust to taste)
• 1 small onion, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon grated ginger
• 1/4 cup plain yogurt (curd)
• 2.5 cups water
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Prepping the Batter:
   • In a large mixing bowl, combine semolina, rice flour, all-purpose flour, cumin seeds, mustard seeds, crushed black peppercorns, asafoetida, chopped green chili, chopped onion, coriander leaves, and grated ginger.
   • Add yogurt and mix well.
   • Gradually add water, stirring continuously, to form a smooth, runny batter. The batter should be thin and pourable.
   • Let the batter rest for about 15-20 minutes. This allows the semolina to absorb the moisture.
2. Preparing the Skillet:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
   • Grease it with a little oil or ghee.
3. Making Rava Dosa:
   • Pour a ladleful of the batter onto the center of the skillet.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a thin, lacy crepe.
   • Drizzle a little oil or ghee around the edges of the dosa and on top.
4. Cooking:
   • Cook on medium heat until the edges start to turn golden brown and crisp. This should take about 2-3 minutes.
   • Flip the dosa and cook the other side for another 1-2 minutes.
5. Serving:
   • Serve hot with your favorite chutney, sambar, or a spicy potato filling.

Enjoy your quick and delicious Rava Dosa! It’s best when served hot and crispy.

Ingredients:

For the Dosa Batter:

• 1 cup urad dal (split black gram)
• 2.5 cups idli rice (parboiled rice)
• 1/2 cup poha (flattened rice)
• 1/2 teaspoon fenugreek seeds (optional)
• Water for soaking and grinding
• Salt to taste

For Making Dosas:

• Dosa batter
• Oil or ghee (for greasing)

Instructions:

Preparing the Dosa Batter:

1. Soaking:
   • Rinse the urad dal, idli rice, and poha separately under running water until the water runs clear.
   • Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
   • Let them soak for at least 4-6 hours, or preferably overnight.
2. Grinding:
   • Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
   • Similarly, grind the soaked rice and poha into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
   • Mix the urad dal batter and rice-poha batter together in a large bowl. Add salt and mix well.
   • The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
3. Fermentation:
   • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.

Making Dosas:

1. Preparation:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
2. Greasing:
   • Once the skillet is hot, lightly grease it with a little oil using a brush or a cloth.
3. Pouring the Batter:
   • Take a ladleful of the dosa batter and pour it in the center of the skillet.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
4. Cooking:
   • Drizzle a little oil or ghee around the edges of the dosa and on top.
   • Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
   • You can cover the dosa with a lid for a minute or so to help it cook through.
5. Folding and Serving:
   • Once the dosa is cooked, gently fold it in half or roll it up.
   • Serve hot with your favorite chutney, sambar, or a potato filling (masala dosa).

Enjoy your delicious homemade dosas! They are best when served immediately.

Ingredients:

For the Idli Batter:

• 1 cup urad dal (split black gram)
• 2 cups idli rice (parboiled rice)
• 1/2 teaspoon fenugreek seeds (optional)
• Water for soaking and grinding
• Salt to taste

For Steaming Idlis:

• Idli molds or plates
• Oil or ghee (for greasing)

Instructions:

Preparing the Idli Batter:

1. Soaking:
   • Rinse the urad dal and idli rice separately under running water until the water runs clear.
   • Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
   • Let them soak for at least 4-6 hours, or preferably overnight.
2. Grinding:
   • Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
   • Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
   • Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
   • The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
3. Fermentation:
   • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.

Steaming the Idlis:

1. Preparation:
   • Grease the idli molds or plates with a little oil or ghee to prevent sticking.
2. Steaming:
   • Fill a large steamer or a large pot with water, ensuring the water level is below the idli molds.
   • Bring the water to a gentle boil.
   • Pour ladlefuls of batter into each mold, filling them about 3/4 full. Do not overfill, as the idlis need space to expand.
   • Place the idli molds in the steamer or pot, cover with a lid, and steam for about 10-12 minutes on medium heat.
   • Check the idlis by inserting a toothpick or knife into the center. If it comes out clean, the idlis are ready.
3. Cooling and Serving:
   • Allow the idlis to cool for a few minutes. Then, use a spoon or a flat spatula to gently remove them from the molds.
   • Serve the idlis hot with chutney, sambar, or any accompaniment of your choice.

Enjoy your freshly steamed idlis! They’re best when served hot and soft.