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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

November 21, 2017

Vazhaithandu Masala Dosa Recipe – Banana Stem Dosa - Dosa Varieties

Vazhaithandu masala dosa
Vazhaithandu masala dosa – When we saw this dosa recipe in Salem Saravana Bhavan Hotel menu, Sendhil ordered it immediately. Salem Saravana bhavan restaurant has become our must visit place during Salem trip. Raksha loves their Ghee roast very much. We too like their varieties of dinner recipes with millets. So every time we visit there, we try to order some new and interesting dish. I too have a habit of trying the same at home. I had already tried and shared their Vazhaipoo dosa/ Banana flower dosa recipe recently. This morning I tried valaithandu masala dosa for our breakfast. This masala recipe is very similar to our South Indian style kurma but thick in consistency. I won’t say this banana stem stuffing tasted exactly like hotel recipe but it was close to it. Sendhil liked it a lot. We felt this dosa is one of the best way to consume banana stem for people who doesn’t like to eat vazhaithandu or vazhaipoo in the form of poriyal or kootu. Ladies, do try it for your husband even if he is a hater of banana stem. I am sure he will like the uniqueness and taste of this recipe. Ok, lets see how to make Vazhaithandu masala dosa / Banana stem dosa at home with step by step pictures.

Do check out my Vazhaipoo Dosai Recipe too.

Banana stem masala dosa

Vazhaithandu Masala Dosa - Banana stem dosa recipe


Vazhaithandu Masala Dosa - Banana stem dosa recipe

Vazhaithandu masala dosa recipe - Banana stem masala stuffed dosa for breakfast / dinner


Cuisine: South Indian
Category: Dosa Recipe
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Banana stem / Vazhaithandu - 1 no (Medium size), Finely chopped
  • Big onion - 1 no (Finely chopped)
  • Curry leaves - Few
  • Garam masala powder - 1/2 tsp
  • Cooking oil - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2 nos
  • Fennel seeds - 1/2 tsp
  • Ginger - 1/2 inch piece
  • Garlic - 6 cloves
  • Cashew nuts - 3 nos
For Dosa
  • Dosa batter - 2 cups ( I used my idli rava idli batter)
  • Gingely oil or cooking oil or ghee - to drizzle dosa

HOW TO MAKE VAZHAITHANDU MASALA DOSA

  1. Wash and chop banana stem into fine pieces.Keep in buttermilk or water.
  2. Grind the masala and keep aside. Heat oil in cooker base.
  3. Saute onion and banana stem pieces. When it turns soft, add the ground masala, garam masala powder.
  4. Saute till raw smell goes off. Add very little water and pressure cook in high flame for 2 whistles.
  5. Remove the lid after steam is released. Mix well and boil if there is any excess water.
  6. Make the masala thick and spreadable. Keep aside.
  7. Now make thin dosa. After its cooked 3/4th on one side, spread the masala and drizzle oil / ghee around the dosa. Cook for a minute till dosa turns golden in the bottom. Fold the dosa and serve hot with coconut chutney or tomato chutney !

METHOD - STEP BY STEP PICTURES

  • Wash and slice the banana stem into thin rings.Discard the thread like portion that comes while slicing the banana stem. Chop the rings finely and keep them immersed in buttermilk( to avoid discoloration) or water. Chop the onion finely and set aside.

  • Heat oil in a cooker base.Saute finely chopped onion and finely chopped banana stem till it turns soft. You can add some salt to quicken the process. Saute for 2 to 3 minutes.

  • Grind coconut,green chilli, fennel, ginger and garlic to a smooth paste. Add this paste to the banana stem mixture. Add garam masala powder. Mix till raw smell goes off.

  • Add very little water say 3 tbsp and mix well. Pressure cook in high flame for 2 whistles. Remove after the steam is released. Mix well and boil if there is excess water. Make thick masala. You can sprinkle some lemon juice if you like. Garnish with finely chopped coriander leaves. Mix well and keep the masala ready.

  • Take 2 cups of dosa batter. Dilute it slightly if the batter is too thick. Heat dosa pan. Spread the dosa batter and make it thin. When the top of dosa is 3/4th cooked, spread 2 tbsp of masala in the center of dosa.

  • Drizzle two tsp of oil around the dosa. Cook till the bottom of dosa turns golden. Fold the dosa and remove. Serve hot with coconut chutney or tomato chutney. Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • You can also use red chilli powder instead of green chillies.
  • You should chop the banana stem very fine else it would be difficult to eat. Actually I couldn’t chop it fine like hotel.
  • You can use any dosa batter. I used my idli rava idli batter and made dosa with it.

Try this different dosa variety with banana stem and enjoy !
valaithandu masala dosa
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November 14, 2017

Instant Quinoa Idli Recipe – Quinoa Recipes Indian

Instant-quinoa-idli
Instant Quinoa idli recipe with semolina/rava/sooji and curd – This is my very first post using quinoa. Quinoa is a super natural grain which is gluten-free, high in protein , fiber, vitamins and minerals. Many of us think quinoa is very similar to our Indian Foxtail millet. But it is not. There are slight differences between quinoa and millets mainly in their amino acid profile.Quinoa has high protein when compared with millets. Both are gluten free, high in fiber that helps for weight loss and control diabetes. Both takes the same quantity of water for cooking pulao, upma, porridge and soup. Similar in Calories too. But cost wise quinoa is not affordable and its not easily available in all the stores in India like millets.You can find it in very few organic shops in big cities Or you can buy from online stores like Amazon. I bought it from an Organic shop in Gandhi bazaar, Bangalore. Quinoa is most popular in US and other foreign countries.
Many of my abroad readers asked me to share quinoa recipes years ago.At that time, I was not aware of this grain. I did not even know how to pronounce it Hee hee. Then I came to know from Shalini that it should be pronounced as “keen-wah”. Some people also call it as Kinua. People usually consume this healthy grain for weight loss and to control diabetes. To begin with quinoa recipes, I felt Idli would be ideal for me. Being a South Indian, Idli is the staple food in my family. I like to consume millets and other super natural foods in the form of idli more than upma, kichdi, pulao or porridge. I can eat it 24x7 if its an idli with some spicy chutney or sambarWinking. So this morning, I prepared instant quinoa idli with semolina/rava/sooji and curd just like our usual rava idli for our breakfast & refrigerated the remaining batter for dinner. Quinoa idli came out great with soft and spongy texture. I was very happy with the results. Color of the idli was grey otherwise there is no particular difference in taste between this idli and rava idli. Sendhil and myself enjoyed it with spicy coconut chutney and idli podi. Personally I love instant idli recipes with tangy tomato chutney or tomato thokku. You can make the side dish as per your preference.You can make this instant quinoa idli in the next 15 minutes if you have quinoa, semolina and some curd in hand. Friends, do try this healthy, yummy quinoa idli and share your feedback with me. Ok, lets see how to make quinoa idli without fermentation with step by step pictures and video. Video is under editing. I will try to make it tomorrow.
Instant-quinoa-idli-recipe

Instant quinoa idli recipe - Quinoa recipes Indian


Instant quinoa idli recipe - Quinoa recipes Indian

How to make quinoa idli instantly with semolina and curd for breakfast and dinner


Cuisine: Indian
Category: Breakfast
Serves: 14 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

To Grind (1 cup - 250ml)
  • Quinoa - 1 cup
To saute in oil
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/4 tsp
  • Green chilli - 1 no ( Finely chopped)
  • Ginger - 1/2 inch ( Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - 2 tbsp (Finely chopped)
  • Semolina / Sooji / Rava – 1/2 cup (Coarse upma rava)
  • Sour curd - 1 cup
  • Salt - as needed
  • Baking soda - 1/2 tsp 

HOW TO MAKE INSTANT QUINOA IDLI

  1. Take Quinoa and grind to a fine powder.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
  3. Saute green chillies, ginger, curry leaves, coriander leaves.
  4. Add semolina and roast for 2 minutes. Then add quinoa powder and roast for 2 more minutes.
  5. Let it cool down. Then add salt, curd and mix well.
  6. Add water to make thick spoon able batter. Add baking soda and mix well.
  7. Pour in greased idli plate and steam it for 10 minutes.
  8. Remove after one minute and enjoy Instant quinoa idli with chutney or sambar !

METHOD - STEP BY STEP PICTURE

  • Grind Quinoa to a fine powder in a big mixie jar. Keep aside.
    Instant-quinoa-idli-recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute till dals turn golden. Add finely chopped green chillies, ginger, curry leaves and coriander leaves. Saute for a minute.
    Instant-quinoa-idli-recipe
  • Add rava and roast in medium flame for 2 minutes. Add ground quinoa and roast for 2 more minutes till nice aroma arises. Remove the kadai, transfer the roasted items to a bowl and let it cool down.
    Instant-quinoa-idli-recipe
  • Add curd, required salt and mix well. Add water gradually and make thick batter. I used 3/4 cup of water approximately. Batter should be thick and spoonable. Add baking soda, mix well and keep the batter aside.
    Instant-quinoa-idli-recipe
  • Grease idli plate with oil and pour the batter till 1/2 of the mould. Steam for 10 minutes.Check with a toothpick or back of spoon. If it comes out clean, idli is done.
    Instant-quinoa-idli-recipe
  • Remove the idli plate and rest for 2 minutes. Take the idli using a spoon. Serve hot with coconut chutney or tomato chutney for best taste ! You cannot make dosa with this batter.
    Instant-quinoa-idli-recipe
    Enjoy !

Note

  • For variations you can add oats too.
  • Sour curd is better.
  • Adding soda helps to make the idli soft and spongy. You can also add ENO instead of soda. 
  • Do not add more water to the batter. Idli becomes flat and sticky.  
  • If you wish, you can skip the tempering part and make plain idli.
Try this healthy, instant quinoa idli for breakfast/ dinner and enjoy !
Instant-quinoa-idli
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November 7, 2017

Bread Idli – Instant Bread Idli Recipe With Curd, Rava

Bread idli recipe – Instant bread idli recipe with curd and rava/sooji/semolina. I have been eyeing on instant bread idli, bread dosa and bread uttapam recipes for long time. As I make bread recipes very rarely at home, I was waiting for the day to come. Last weekend I bought a pack of bread as I needed bread crumbs to make a snack. I had almost half the packet of leftover bread slices. So I made this easy, instant bread idli with curd and rava for our breakfast today.
Bread idli
I saw Tarla Dalal’s recipe and few more using idli rava/rice rava and boiled potato. But I used our normal upma rava just like my instant poha idli and rava idli as I din’t get idli rava in my place. I did not remove the brown crust of bread as I din’t want it to go waste. So the color of my idli was yellow instead of white. You can remove the corners of bread slices to make white colored idli. Also you can replace white bread with brown bread, whole wheat bread or even multigrain bread in this recipe. The consistency of idli batter is very important to get soft, spongy idli. It should be like our rava idli batter. It shouldn’t be too thick or thin but pourable. You can also temper this idli with mustard, chillies, ginger or add vegetables to make it more flavorful and healthy. You can play around with variations. This idli can be prepared instantly without any resting time or fermentation time. Basically I am a big fan of idli varieties. When I made this idli with my own combinations, I was very happy with the output and glad I could add this bread idli recipe in my Idli varieties collection. This idli has to be served hot to enjoy its best taste. The best side dish for this idli would be a spicy coconut chutney or tomato chutney Or you can even serve it with easy tomato onion thokku. I am planning to make instant bread dosa and bread uthappam too. I will share them one by one. Ok, now lets see how to make bread idli at home instantly with step by step pictures and video !

Check out my Instant Poha idli, Instant rava idli  and 15 Idli varieties collection too.




Instant bread idli

Instant bread idli recipe


Instant bread idli recipe

Easy, instant bread idli recipe with curd, rava using leftover bread slices.


Cuisine: Indian
Category: Breakfast
Serves: 12 to 15 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup - 250ml
  • Bread slices - 4 nos ( Milk bread or brown bread)
  • Roasted Semolina / Sooji / Rava - 1 cup
  • Sour Curd - 1 cup
  • Water - 1 cup ( varies from 3/4 to 1 cup)
  • Baking soda - 1/4 tsp
  • Salt - as needed

HOW TO MAKE BREAD IDLI

  1. Take bread slices and tear into pieces.
  2. Grind to fine powder.Collect in a bowl.
  3. Dry roast rava for 3-4 minutes. Let it cool down.
  4. Mix with powdered bread. Add curd, salt and mix well.
  5. Add water gradually and make thick batter. Add baking soda at the end. Mix well and rest for 5 minutes.
  6. Grease idli plate and pour batter till half of the mould. Steam for 10 minutes. Idli becomes big in size and spongy. Remove after 2 minutes.
  7. Serve hot for best taste with coconut chutney or tomato chutney as side dish.

METHOD - STEP BY STEP PICTURES

  • Take bread slices and trim the sides if you wish. I din’t remove the corners of bread. Tear into small pieces and grind to fine powder. I got 1.5 cups of powdered bread. Collect in a bowl.
    Bread idli recipe
  • Dry roast rava for 3 to 4 minutes. Let it cool down completely. Add to the powdered bread.
    Bread idli recipe
  • Add curd, salt and mix well.
    Bread idli recipe
  • Add water gradually and make a thick but pourable idli batter consistency.Please refer video. The quantity of water may vary if you remove the crust of the bread. Water quantity also varies based on the freshness of bread. If you make the batter too thin, idli becomes flat.If the batter is too thick, idli cracks and looks very big.
    Bread idli recipe
  • Add baking soda, mix well and rest the batter for 5 minutes. In the mean time, take an idli plate and grease molds with oil. Mix & Pour the batter till  1/2 or 3/4th of the mould. This idli becomes bigger in size after its cooked. So its better to fill less batter in the mould.
    Bread idli recipe
  • Roll boil water in an idli pot. Place the idli plate and steam it for 10 minutes. Remove the idli after 2 minutes. Serve hot with coconut chutney or tomato chutney for best taste !
    Bread idli recipe
    Enjoy !

Note

  • Roasting the rava is an important step.Do not add unroasted rava.
  • You can also use idli rava/rice rava in place of semolina but you should rest the batter for 20 minutes for the idli rava to soak well in curd.
  • Add water gradually while making the batter. Its consistency should be thick and pourable.  
  • If the batter is watery, idli comes out flat. If the batter is too thick, idli becomes very big and crack on the top. 
  • For healthy options, you can add grated carrot and cooked peas in the batter. You can also temper the batter with mustard seeds, urad, chana dal, finely chopped green chillies, ginger, curry leaves and coriander leaves.
Try this easy, instant bread idli for your breakfast or dinner. Enjoy with your favorite chutney or tomato thokku !
Bread idli recipe


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November 2, 2017

Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana.She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky.Once I make it perfect, I will share that version.
Sabudana upma
Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.
Sago upma

Javvarisi upma - Sago upma - Sabudana upma recipe


Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures


Cuisine: South Indian
Category: Main course
Serves: Serves 3
Prep time: 5 Hours
Cook time: 20 Minutes
Total time: 5H20 Minutes


INGREDIENTS

To soak ( 1 cup - 250ml)
  • Javvarisi / Sago / Sabudana - 2 cups ( White big )
  • Water - to soak sago ( I used 1.5 cups)
To temper
  • Cooking oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Big onion – 2 nos (medium sized)
  • Green chillies – 2 to 3 nos (Finely chopped)
  • Carrot - 1 no (Small sized, Finely chopped)
  • Capsicum - 1/2 no
  • Curry leaves – Few
  • Ginger – 1 inch piece(Finely chopped)
  • Coriander leaves - 2 tbsp (chopped finely)
  • Lemon juice - 1 tsp
  • Salt - as needed

HOW TO MAKE SAGO UPMA

  1. Wash sabudana twice. Soak it overnight adding water.
  2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
  3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
  4. Keep mixing in low to medium flame till sago becomes transparent.
  5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP


  • Wash the sabudana twice or thrice. Soak in water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well.Fluff it well without any water and keep aside.
    Javvarisi upma
Javvarisi upma

  • Wash and chop onion, chilli, carrot and capsicum finely. Set aside.
Javvarisi upma
  • Heat oil in a non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water.
    Javvarisi upma
  • Now add sabudana and mix well.Keep the flame medium and stir it well. Sabudana turns transparent. It takes nearly 15 to 20 minutes to become transparent completely. So keep tossing patiently. Make sure it is not sticking to the bottom of kadai. Do not add water. No need to cover cook it too. Sabudana tastes soft when its cooked completely. You can taste and find it. Sometimes a layer of sabudana sticks to the bottom of kadai. Don’t worry. You can serve it as adai at the end. It tastes crispy.
    Javvarisi upma
  • Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves.Mix well and serve hot !
    Javvarisi upma
  • Enjoy !

Note

  • Use white big sago variety for this upma.Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water. 
  • You should cook the sago in low to medium flame without adding water. So you should keep tossing it.
  • If you cover cook it, sago may stick to the bottom. So cook in open pan.
  • Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

Javvarisi upma
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October 27, 2017

Kambu Idli Dosai – Bajra Idli Dosa - Pearl Millet Idli Dosa Recipe

Pearl millet idli, dosa recipe without rice ( Kambu idli dosai in Tamil, Bajra Idli dosa in Hindi, Sajjalu Idli dosa in Telugu, Sajje idli dosa in Kannada, Kambam Idli in Malayalam) with step by step pictures and video. After a long time, I am happy to share a millet recipe in my website.I love to consume millets in the form of idli, dosa, adai or upma at least once in week either for breakfast or dinner. But I haven’t blogged many of the recipes I make in my kitchen. So I thought of sharing them one by one from this week.
KAMBU IDLI RECIPE
This is not going to be a millet series. I will try to post the Indian style millet recipes whenever I can. To begin with here is a healthy, super soft pearl millet idli without using rice. Pearl millet is one of the wonder grain millets that helps to control diabetes, reduces cholesterol and aids for weight loss. I adapted my Mixie idli,dosa batter recipe and prepared this idli using bajra/kambu. We can grind this kambu idli batter easily using Indian mixie. It came out very well and I am completely satisfied with the results. I made soft idli on the first day with the fermented batter and crispy dosa for the next day dinner. Both were good in taste when consumed hot. But idli looks grey in color and smells like millet as it has no rice. Tomato chutney or coconut chutney is a good side dish for this Kambu idli and dosai. Do try this healthy bajra idli at home and share your feedback with me. Ok, lets check how to make Kambu idli/ Pearl millet idli with step by step pictures and video !

Do check out my other MILLET RECIPES too.



Pearl millet idli

Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe


Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe

Healthy Pearl millet idli and dosa recipe without using rice


Cuisine: Indian
Category: Millet recipes
Serves: 20 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup - 250ml
  • Pearl millet / Kambu / Bajra - 2 cups
  • White,round urad dal - 1/2 cup
  • Poha / Aval / rice flakes - 1/4 cup ( I used thick poha)
  • Methi seeds / Fenugreek seeds - 1/2 tsp (Optional)
  • Salt & Water - As needed

HOW TO MAKE PEARL MILLET IDLI

  1. Wash and soak pearl millet, methi seeds and poha together for 5 hours.
  2. Wash and soak urad dal separately in another bowl for 2 hours.
  3. Grind urad dal to a smooth paste adding the soaked water.
  4. Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.
  5. Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.
  6. Enjoy with tomato chutney or coconut chutney !




METHOD - STEP BY STEP PICTURES

  • Wash the pearl millet twice to remove the debris , add poha, methi seeds, wash again and soak it in enough water for 5 to 6 hours. Wash and soak urad dal separately in another bowl for 2 hours.
    Kambu idli
  • First grind urad dal in a mixie to a thick, smooth batter adding enough water. I used the soaked water for grinding. You can also use ice cold water. Then grind the soaked pearl millet + Poha to a smooth batter adding required water. Do not make the batter watery.

  • Mix both the batter well with your hands and allow it to ferment overnight or 12 hours based on the weather in your place. The next morning, batter would have raised well. Its consistency should be like regular idli batter.
    Kambu idli
  • Mix well and make idli in a greased idli plate. Steam it for 10 to 15 minutes. Remove after it becomes warm. It tastes super soft when hot with the flavor of pearl millet. Serve hot to enjoy its best taste !
    Kambu idli
    Kambu idli

    Enjoy !

Note

  • Do not grind the batter too watery. Add only the required water.
  • Urad dal should be soaked and grind separately to get soft idli.
  • If you soak them together, you need to add more urad dal and poha. You may have to use 3:1 ratio of millet and dal if soaking them together.
  • You can also use Kuthiravali/ barnyard millet or Thinai/Foxtail millet instead of pearl millet.
Try this healthy Kambu idli & dosai with your favorite chutney or sambar !
Kambu dosai
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September 12, 2017

Tomato Rava Upma – Rava Upma Recipe With Tomato–How To Make Tomato Upma

Tomato rava upma recipe / Rava upma with tomato with step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.
Tomato rava upma
I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback Happy .My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.

Do check out my Basic Rava Upma, Rava kichadi, Masala Rava Kichadi, rava upma mix, rava pongal, Karnataka Khara bath recipes too !

Tomato upma recipe

Tomato rava upma - Tomato upma recipe

Tomato rava upma

How to make Tomato rava upma recipe

South Indian
Main Course
2-3

Ingredients (1 cup - 250ml)

  • Coarse rava/Sooji/Semolina - 1 cup
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tbsp
  • Chana dal - 1 tbsp
  • Ginger - 1/2 inch piece (Finely chopped)
  • Green chilli - 2 nos(Slit)
  • Big onion - 1 no (Finely chopped)
  • Curry leaves - Few
  • Ripe tomato - 2 nos(Finely chopped)
  • Sambar powder or Red chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Water - 2.5 cups
  • Coconut oil - 1 tbsp (to add at the end)
  • Coriander leaves - 1.5 tbsp(to garnish)
  • Grated coconut - 2 tbsp (to garnish, optional)

How to make the recipe

  1. Wash and chop tomato, onion into small pieces.
  2. Roast rava till nice aroma arises.
  3. Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
  4. After tomato becomes mushy, add spice powders.
  5. Mix well and add water. After water comes to boil, add rava.
  6. Mix well, cover cook for 5 minutes.
  7. Add coconut oil.Garnish with coriander leaves and serve with coconut chutney.

Tomato Rava Upma Recipe - Step by step photos

  • Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
  • Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.
    Tomato rava upma recipe
  • After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.
    Tomato rava upma recipe
  • Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.
     Tomato rava upma recipe
  • Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.
    Tomato rava upma recipe
  • Switch off the flame after rava is cooked soft. Add coconut oil. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!
    Tomato rava upma recipe

Notes

  • Adjust the quantity of chillies as per your taste.
  • For variations, you can add 1/2 tsp garam masala powder for masala flavor.
  • Remember to add rava in a sprinkled way to avoid lumps.
  • No need to add more water. Adding more water makes it kichadi.
  • You can use wheat rava instead of semolina and make the same. But add 3 cups of water.
  • Color of this upma varies as per the chilli powder you use. Use Kashmiri chilli powder for bright red color.
Tomato rava upma tastes the best with coconut chutney. Do give a try !

Tomato rava upma recipe
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