Category: Uncategorized

Ingredients:

• 1 cup rice
• 1/4 cup toor dal (pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup urad dal (split black gram)
• 1/4 cup moong dal (split green gram)
• 2-3 dried red chilies (adjust to taste)
• A small piece of ginger (about 1 inch)
• 2-3 cloves of garlic (optional)
• A handful of fresh curry leaves
• 1 small onion, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• Salt to taste
• Water for grinding
• Oil or ghee for cooking

Instructions:

1. Prepping the Lentils and Rice:
   • Wash the rice and dals together under running water until the water runs clear.
   • Soak them in enough water for about 3-4 hours.
2. Draining and Grinding:
   • After soaking, drain the water from the rice and lentils.
   • Add them to a blender along with dried red chilies, ginger, garlic (if using), and fresh curry leaves. Blend into a coarse batter. Do not add too much water; the batter should be thick and slightly grainy.
3. Mixing Batter:
   • Transfer the batter to a mixing bowl. Add finely chopped onions, coriander leaves, and salt. Mix well.
4. Making Adai:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
   • Grease it with a little oil or ghee.
   • Take a ladleful of the batter and spread it onto the center of the skillet in a circular motion to form a thick pancake. Adai pancakes are usually thicker than dosas.
5. Cooking:
   • Drizzle a little oil or ghee around the edges of the adai and on top.
   • Cook on medium heat until the bottom turns golden brown and crisp. This should take about 3-4 minutes.
   • Flip the adai and cook the other side for another 3-4 minutes.
6. Serving:
   • Serve hot with chutney, sambar, or avial.

Enjoy your nutritious and flavorful Adai!

Ingredients:

• 1 cup whole green gram (moong dal)
• 2 tablespoons rice (optional, for crispiness)
• 2-3 green chilies (adjust to taste)
• 1 inch piece of ginger
• A handful of fresh coriander leaves
• 1 small onion (optional)
• Salt to taste
• Water for grinding
• Oil or ghee for cooking

Instructions:

1. Prepping the Lentils:
   • Wash and soak the whole green gram in enough water for about 4-6 hours. If using rice, soak it along with the green gram.
2. Draining and Grinding:
   • After soaking, drain the water from the green gram and rice (if using).
   • Add them to a blender along with green chilies, ginger, and a handful of fresh coriander leaves. Blend into a smooth batter. Add water gradually to achieve the desired consistency. The batter should be slightly thick but pourable.
   • If you’re adding onion, finely chop it and mix it into the batter.
3. Seasoning and Salt:
   • Add salt to the batter and mix well.
4. Making Pesarattu:
   • 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 pesarattu and on top.
   • Cook on medium heat until the edges start to turn golden brown and the bottom is crispy. This should take about 2-3 minutes.
   • Flip the pesarattu and cook the other side for another 1-2 minutes.
6. Serving:
   • Fold the pesarattu in half or roll it up.
   • Serve hot with your favorite chutney, sambar, or a spicy potato filling.

Enjoy your nutritious and tasty Pesarattu! It’s best when served fresh and hot.

Ingredients:

For the Rava Idli Batter:

• 1 cup fine semolina (rava/sooji)
• 1 cup plain yogurt (curd)
• 1/2 cup water
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1 tablespoon oil
• 1/2 teaspoon baking soda (optional)
• Salt to taste

For Garnish (Optional):

• Chopped coriander leaves
• Grated coconut
• Cashews

Instructions:

1. Prepping Ingredients:
   • Heat a small pan on medium heat. Add oil and once it’s hot, add mustard seeds. Allow them to splutter.
   • Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
   • Add a pinch of asafoetida and stir for a few seconds. Then, remove this mixture from the heat and set it aside.
2. Roasting Semolina:
   • In the same pan, add the fine semolina (rava). Roast it on low to medium heat for about 2-3 minutes until it turns aromatic and light golden in color. Be careful not to burn it. Transfer the roasted semolina to a large mixing bowl.
3. Mixing Batter:
   • Add the yogurt, water, and the previously prepared tempering mixture to the roasted semolina. Mix well to form a smooth batter.
   • If using, add baking soda and mix thoroughly. This will make the idlis fluffy.
   • Add salt to taste and mix again.
4. Resting the Batter:
   • Allow the batter to rest for about 15-20 minutes. This allows the semolina to absorb the moisture and the batter to thicken.
5. Preparing Idli Steamer:
   • While the batter is resting, prepare the idli steamer. Add water to the steamer and bring it to a gentle boil.
   • Grease the idli molds with a little oil to prevent sticking.
6. Filling the Molds:
   • Just before steaming, give the batter a gentle stir. If it has thickened too much, you can add a little more water to adjust the consistency.
   • Pour the batter into the greased idli molds, filling them about 3/4 full.
7. Steaming Idlis:
   • Place the idli molds in the steamer, 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.
8. 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 quick and delicious Rava Idlis! They’re best when served hot and soft.

Ingredients:

• 1 cup thin vermicelli (semiya)
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1 green chili, finely chopped (adjust to taste)
• 1 small onion, finely chopped
• 1/4 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2.5 cups water
• 2 tablespoons fresh coriander leaves, chopped (optional)
• Lemon juice (optional, for garnish)

Instructions:

1. Roasting Vermicelli:
   • Heat a dry skillet or pan on medium heat. Add the vermicelli and roast it for about 2-3 minutes, stirring constantly until it turns golden brown. Be careful not to burn it. Transfer the roasted vermicelli to a plate and set aside.
2. Preparing Tempering:
   • In the same pan, add oil or ghee. Once hot, add mustard seeds and let them splutter.
   • Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
   • Add finely chopped green chili and sauté for a minute.
3. Adding Vegetables:
   • Add chopped onions and sauté until they turn translucent.
   • Add the mixed vegetables, turmeric powder, and a pinch of salt. Cook for a few minutes until the vegetables are slightly tender.
4. Cooking Vermicelli:
   • Pour in the measured water and bring it to a gentle boil.
   • Gradually add the roasted vermicelli, stirring continuously to avoid lumps.
   • Reduce the heat to low and cover the pan. Let it cook for about 3-4 minutes, or until the vermicelli absorbs the water and is cooked through.
   • If the upma is too thick, you can add a little hot water and stir.
5. Finishing Touch:
   • Check the seasoning and adjust salt if needed. If you prefer, squeeze some lemon juice over the upma for a tangy flavor.
   • Garnish with chopped coriander leaves (if using).
6. Serving:
   • Serve hot in bowls with a side of chutney, pickle, or yogurt.

Enjoy your delicious and quick Semiya Upma! It makes for a perfect breakfast or a light meal.

Ingredients:

• 1 cup thick or medium poha (flattened rice)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 green chili, finely chopped (adjust to taste)
• 1 small onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1 large potato, peeled and diced
• 1/4 cup green peas (optional)
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves for garnish (optional)
• Sev (thin crispy noodles) for garnish (optional)

Instructions:

1. Rinsing Poha:
   • Place the poha in a sieve or colander and rinse it under running water for about 15-20 seconds. Gently fluff it with your fingers while rinsing. Be careful not to break the poha.
   • Allow it to drain completely and set aside.
2. Prepping Ingredients:
   • Heat oil in a large pan or skillet on medium heat.
   • Add mustard seeds and let them splutter. Then, add cumin seeds and sauté for a few seconds until they sizzle.
   • Add a pinch of asafoetida and finely chopped green chili. Sauté for a minute.
   • Add chopped onions and cook until they turn translucent.
   • Add turmeric powder and mix well.
3. Cooking Potatoes and Peas:
   • Add diced potatoes and peas (if using) to the pan. Season with a little salt.
   • Cover and cook on low to medium heat until the potatoes are cooked through. You can sprinkle a little water if needed to prevent sticking.
4. Adding Poha:
   • Once the potatoes are cooked, add the drained poha to the pan. Gently toss and mix everything together.
   • Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
5. Seasoning and Garnish:
   • Squeeze lemon juice over the poha and mix well. Adjust salt and lemon juice to taste.
   • Garnish with fresh coriander leaves (if using) and sev for extra crunch and flavor.
6. Serving:
   • Serve hot, garnished with additional sev and coriander leaves if desired. Poha can be enjoyed on its own or with a side of chutney, yogurt, or pickle.

Enjoy your delicious and comforting bowl of poha! It’s a wonderful breakfast option!

Ingredients:

• 1 cup fine semolina (rava/sooji)
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 green chili, finely chopped (adjust to taste)
• 1 small onion, finely chopped
• 1/4 cup mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2.5 cups water
• 2 tablespoons fresh coriander leaves, chopped (optional)
• Lemon juice (optional, for garnish)

Instructions:

1. Roasting Semolina:
   • Heat a dry skillet or pan on medium heat. Add the semolina and roast it for about 3-4 minutes, stirring constantly until it turns golden brown and you can smell a nutty aroma. Be careful not to burn it. Transfer the roasted semolina to a plate and set aside.
2. Preparing Tempering:
   • In the same pan, add oil or ghee. Once hot, add mustard seeds and let them splutter.
   • Add urad dal, chana dal, and cumin seeds. Sauté until they turn golden brown.
   • Add a pinch of asafoetida and finely chopped green chili. Sauté for a minute.
3. Adding Vegetables:
   • Add chopped onions and sauté until they turn translucent.
   • Add the mixed vegetables, turmeric powder, and a pinch of salt. Cook for a few minutes until the vegetables are slightly tender.
4. Cooking Semolina:
   • Pour in the measured water and bring it to a gentle boil.
   • Gradually add the roasted semolina, stirring continuously to avoid lumps.
   • Reduce the heat to low and cover the pan. Let it cook for about 3-4 minutes, or until the semolina absorbs the water and is cooked through.
   • If the upma is too thick, you can add a little hot water and stir.
5. Finishing Touch:
   • Check the seasoning and adjust salt if needed. If you prefer, squeeze some lemon juice over the upma for a tangy flavor.
   • Garnish with chopped coriander leaves (if using).
6. Serving:
   • Serve hot in bowls with a side of chutney, pickle, or yogurt.

Enjoy your delicious and nutritious Rava Upma!