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

July 10, 2020

Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

instant gojjavalakki mix
Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

instant gojjavalakki using gojjavalakki mix


Homemade, Instant Gojjavalakki Mix Recipe


Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe



Cuisine: Karnataka
Category: Main course
Serves: 1 kg
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Thin or thick poha /avalakki /Aval – 4 cups
  • Karnataka style Rasam powder – 1.5 tbsp
  • Turmeric powder – 1 tsp
  • Tamarind – lemon size, oil – 2 tsp (roast n powder)
  • Salt – 1.5 tsp
  • Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder)
  • Cooking oil – 2 tbsp
  • Mustard seeds – 2 tsp
  • Urad dal – 1.5 tbsp
  • Chana dal – 2 tbsp
  • Roasted Peanuts – 1/4 cup
  • Curry leaves – few
  • Hing – 1/4 tsp
  • Water – to soak ( 1 cm above poha), around 2 cups
  • Poha mix – 1.5 cups ( for 3 people)
  • Grated coconut – to garnish
HOW TO MAKE INSTANT GOJJAVALAKKI MIX
  1. Grind the poha in batches to a coarse rava texture. Set aside
  2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
  3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
  4. Roast till dals turn golden in color. Switch off the flame. Cool down.
  5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
  6. Mix everything nicely. Store in a box. No need to refrigerate.
  7. Stays good for 2 to 3 weeks.
  8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
  9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
  10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !
METHOD - STEP BY STEP PICTURES
  • Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate. 
  • instant gojjavalakki mix recipe
  • Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy.
  • Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder. 
  • instant gojjavalakki mix recipeinstant gojjavalakki mix
  • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down.
  • instant gojjavalakki mix
  • Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration. 
  • instant gojjavalakki mix instant gojjavalakki mix
  • To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney !instant gojjavalakki mix instant gojjavalakki mix recipe

  • Enjoy !

Note

  • Adjust the quantity of tamarind based on the rasam powder's spice level.
  • Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down.
  • Alternately you can dry roast the tamarind too.
  • Do not store the mix before it cools down completely.
  • You can also cook the poha mix in low flame in a kadai adding plain water.
  • Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life.
  • Use store bought or homemade Karnataka style rasam powder for best taste. 
Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

instant gojjavalakki mix


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June 23, 2020

Bread Butter Jam Toast / Sandwich Recipe

Bread butter jam

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread butter jam toast

Bread Butter Jam Recipe


Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.



Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

  • Milk bread or brown bread - 9 slices
  • Mixed fruit jam - as needed ( I used Kissan jam)
  • Butter at room temperature - as required
  • Butter - to spread on the tawa (If toasting)
For additional toppings
  • Sliced, mixed fruits
  • Chopped nuts
  • Chopped avocado
  • Peanut butter instead of plain butter
HOW TO MAKE BREAD BUTTER JAM
  1. To make bread butter jam, take 3 fresh bread slices.
  2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
  3. Take the 3rd bread slice and apply jam in it.
  4. Cover it to make a layered sandwich with 3 bread slices.
  5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
  6. Toast the bread butter jam both the sides and serve hot !
METHOD - STEP BY STEP PICTURES

  • To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other.

  • Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam.
  • Bread butter jam recipe
  • Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step. 
  • Bread butter jam recipe
  • To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed.
  • Bread butter jam recipe
  • Remove and cut into two or four pieces. Serve hot !Bread butter jam recipe

Note

  • I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too.
  • Instead of jam, you can try to use sweetened fruit pulp too. 
Make this easy, yummy bread butter jam and enjoy !
Bread butter jam recipe


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June 19, 2020

Green Chutney Cheese Sandwich Recipe - How To Make Chutney Sandwich

Green chutney cheese sandwich
Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.

Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent.  To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.
Green chutney cheese sandwich

Green Chutney Cheese Sandwich


Green chutney cheese sandwich

Green Chutney Cheese sandwich recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
  • Bread – 8 slices
  • Grated cheese – 1 cup
  • Butter – to toast
For Green chutney
  • Coriander, mint leaves – 2 handful
  • Roasted Gram dal – 2 tsp
  • Green chilli 2
  • Ginger – 1 inch
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
  • Sugar - 1/2 tsp
  • Lemon juice
HOW TO MAKE GREEN CHUTNEY SANDWICH
  1. Wash the coriander, mint leaves.
  2. Grind chilli, leaves and other ingredients given under green chutney.
  3. Grind to a smooth, thick paste and set aside.
  4. Take a bread slice and apply chutney. Spread some grated cheese.
  5. Cover the bread slice with another slice and apply butter on top side.
  6. To make the toast, smear butter on hot dosa tawa.
  7. Keep the green chutney cheese sandwich and toast both the sides till golden.
  8. Remove and serve hot with tomato ketchup or mayonnaise if you like.
METHOD - STEP BY STEP PICTURES


  • Wash the coriander and mint leaves. In a mixie jar, take all the ingredients given under “ for green chutney” to a thick, smooth paste.

  • Take 2 bread slices. Apply green chutney on one slice and cover it with grated cheese.
  • Green chutney cheese sandwich
  • Cover it with another bread slice and apply butter on top.
  • Green chutney cheese sandwich
  • Heat a dosa tawa and apply butter. Place the sandwich and toast both the sides till golden brown. Slice and enjoy !  Serve with tomato ketchup.Green chutney cheese sandwich

Note

  • Green chutney looks bright green in color when you add sugar, turmeric powder. So don’t skip it.
  • You can skip grated cheese and use chutney alone.
  • I used cheese for Raksha and skipped it for us.

Try this easy, yummy, Indian style green sandwich and enjoy !
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June 12, 2020

Instant Tomato Dosa Recipe With Rice Flour – Instant Thakkali Dosai

Instant tomato dosa
I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.

 With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.

This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.

Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.

Instant tomato dosa

Instant tomato dosa

Instant Tomato Dosa Recipe


Instant tomato dosa

Instant tomato dosa recipe with rice flour, sooji and wheat flour.


Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To Grind (1 cup = 240ml)
  • Tomato – 3 ( Use 4 for more tangy taste)
  • Byadgi or Kashmiri Red chilli – 4 (helps to get bright color, add 6 to 8 for spicy taste)
  • Pepper corns – 1/2 tsp
  • Cumin seeds – 1 tsp 
  • Ginger – 1 inch piece
  • Water – to grind smoothly
For dosa batter
  • Rice flour – 1 cup
  • Sooji / Rava / Semolina – 1/2 cup ( I used Chiroti rava/ fine rava) 
  • Wheat flour – 1/2 cup 
  • Big onion - 1 (finely chopped )
  • Curry leaves – Few (finely chopped)
  • Coriander leaves – finely chopped 
  • Salt & Water – as needed
  • Cooking oil – to drizzle over dosa
HOW TO MAKE INSTANT TOMATO DOSA
  1. Grind tomato, pepper corns, cumin seeds, ginger to a smooth paste.
  2. In a wide bowl, take rice flour, wheat flour and sooji.
  3. Add the ground tomato paste, salt, finely chopped onion, curry leaves and coriander leaves.
  4. Add required water and make thin batter.
  5. Heat dosa tawa. Pour the watery batter in a circular motion. 
  6. Flip and cook both the sides in medium flame till golden and crispy.
  7. Remove the dosa and serve hot with coconut chutney. 
INSTANT TOMATO DOSA RECIPE - STEP BY STEP PICTURES

  • To make tomato paste, grind tomato, pepper corns, cumin seeds, ginger to a smooth paste. Set aside.Instant tomato dosa
  • In a mixing bowl, take rice flour, wheat flour and sooji. Add tomato paste, finely chopped onion, curry leaves, coriander leaves and salt. Instant tomato dosa recipe
  • Add required water and make thin batter. Batter should be watery in consistency just like neer dosa or rava dosa batter.

  • Instant tomato dosa recipe
  • Heat a dosa tawa. Pour the batter in a circular motion. Cook in medium flame till golden. Flip and cook the other side too.

  • Instant tomato dosa recipe
  • Fold and remove the dosa in a plate. Serve hot with coconut chutney. Enjoy !!

Note

  • Make the batter thin and watery to make the dosa crispy else dosa looks thick and hard.
  • Add more tomatoes and red chillies if you like more tangy and spicy dosa. 
  • You can also use green chillies instead of red chillies but color of dosa won’t be bright red.

Try this easy, instant tomato dosa recipe and enjoy !
Instant tomato dosa with rice flour
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May 18, 2020

Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

Gojju avalakki recipe
I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Karnataka Gojju avalakki recipe

Gojju avalakki recipe


Gojju avalakki recipe

Karnataka style gojju avalakki recipe


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To mix in poha
  • Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
  • Tamarind - Big gooseberry size
  • Karnataka style Rasam powder or sambar powder - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Jaggery – 2 tsp (powdered)
  • Salt - as needed
  • Water - as needed
  • Grated coconut - 1/4 cup ( to garnish)
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Peanut - 2 tbsp
  • Curry leaves - Few
  • Asafetida / Hing - 1/4 tsp
  • Red chilli – 1 or 2 ( pinched into 2)
HOW TO MAKE GOJJU AVALAKKI
  1. Wash the poha once or twice in water. Drain completely.
  2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
  3. Mix well and set aside for 5 minutes.
  4. In the mean time, heat oil in a kadai. Roast peanuts.
  5. Splutter mustard seeds, urad dal, chana dal and roast well.
  6. Add curry leaves, pinched red chilli and hing. Saute quickly.
  7. Now add the soaked gojju avalakki mixture and mix gently.
  8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
  9. Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
  • Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
  • Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.  Gojju avalakki recipe
  • Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
  • Gojju avalakki recipe  
  • In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
  • Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute. Gojju avalakki recipe
  • Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.Gojju avalakki recipe

Note

  • Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy. 
  • You can use Karnataka style rasam powder or sambar powder in this recipe.
  • For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
Try this easy, instant Karnataka special gojju avalakki and enjoy !
Gojju avalakki

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May 12, 2020

Palak Dosa / Spinach Dosa / Keerai Dosai Recipe

Palak dosa
Palak dosa / spinach dosa ( pasalai keerai dosai in Tamil) can be prepared in many ways. Today I have shared a simple and instant spinach dosa recipe using dosa batter. You can also call it as "Green dosa". Here we are adding palak puree in dosa batter and make dosa instantly. Follow the steps given in the recipe. You can make bright green colored spinach puree after blanching.

For variations, you can also grind the raw spinach leaves without blanching it. But there may be slight raw smell in the dosa. But blanched spinach puree gives a good taste and flavor. Green color of the dosa is so appealing and make the kids to eat it without compliants. You don't find much difference in taste as well. This palak dosa can be served with coconut chutney, sambar or idli podi. Soon I will try to make palak dosa in different methods. Now lets check out this healthy, colorful instant palak dosa recipe with step by step pictures.

Palak dosa recipe


Palak Dosa / Spinach Dosa


Palak dosa

Palak dosa / spinach dosa / Keerai dosa in an easy and instant way using dosa batter. 



Cuisine: Indian
Category: Breakfast
Serves: 10 dosa
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Idli dosa batter – 3 cups
  • Palak / Spinach / Pasalai keerai – 1 big bunch / 2 to 3 cups (chopped)
  • Green chilli – 2
  • Ginger – 1 inch
  • Turmeric powder - 1/2 tsp
  • Sugar - 1 tsp
  • Salt & water - as needed
  • Cooking oil - to drizzle over dosa
HOW TO MAKE PALAK DOSA
  1. Wash the spinach / palak leaves.
  2. Boil 2 cups of water adding turmeric powder and sugar.
  3. Add washed palak leaves and cook for 2 minutes.
  4. Remove the blanched palak leaves in a mixie jar and add green chilli, ginger.
  5. Grind to a smooth paste adding little water.
  6. Add the paste to dosa batter and mix well.
  7. Heat a dosa pan and spread a ladleful of palak dosa batter.
  8. Make thin or thick dosa as you wish. Drizzle oil, flip over and cook both the sides.
  9. Fold and remove in a plate. Serve with coconut chutney or sambar !
METHOD - STEP BY STEP PICTURES

  • Wash the spinach / palak leaves / pasalai keerai in water till clean without any sand or dust. Boil 2 to 3 cups of water in a bowl adding turmeric powder and sugar. Adding turmeric and sugar helps to maintain the green color of spinach leaves. 


  • Add the washed spinach leaves and cook for 2 minutes. Switch off the flame once the leaves shrink and turns soft. Do not over cook. Remove the blanched leaves in a plate and let it cool. 
  • Palak dosa recipe

  • Transfer the palak leaves to a mixie jar and add ginger and green chilli. Grind everything to a smooth, thick paste adding little water. 
  • Palak dosa recipe

  • Take 3 cups of dosa batter Add the palak puree to the dosa batter. Mix well and check for salt. Add if needed. 
  • Palak dosa recipe

  • Heat a dosa pan and spread a ladleful of dosa batter either thin or thick as you like. Drizzle oil around the dosa once its half cooked. Flip the dosa when the bottom turns golden in color. Cook for a minute, fold and remove. 
  • Palak dosa recipe Palak dosa recipe

  • Serve hot palak dosa with coconut chutney and sambar. I made red coconut chutney with it. Enjoy !

Note

  • Do not skip turmeric powder and sugar while blanching palak leaves. It helps to retain and enhance the green color of leaves.
  • Add more green chillies and use cumin seeds, 3 garlic cloves while grinding if you like.
  • For variations, you can grind the palak leaves without blanching. But there may be slight raw smell in the dosa. 
  • I used my idli dosa batter. For this I used 5 cups idli rice, 1 cup urad dal and 1/2 tsp of fenugreek seeds. Soak and grind seperately. Mix the batters and ferment overnight. Make idli and dosa the next day. 


Try this healthy, yummy palak dosa and enjoy !
spinach dosa

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April 2, 2020

40 Upma Varieties / Different Types Of Upma Recipes

UPMA VARIETIES

During this lockdown period, when I was thinking to post a collection of some easy breakfast/ dinner recipes, Upma varieties came to my mind. Guys, Please don't hit me for posting this collection😁. According to me, Upma recipe is an under rated dish😉. If properly made, it is one of the easiest and tastiest Indian tiffin recipes that can be prepared instantly with minimal ingredients. I think many of you agree with me. Upma recipes doesn't need any side dish too. But some people prefer coconut chutney, sugar, jaggery, pickle or sev to go with it. Check out my coconut chutney varieties for side dish ideas.

In this post, I have shared 40 upma varieties which includes rava upma varieties like basic rava upma, with video, bansi rava upma in Karnataka style, healthy wheat rava upma and Chiroti rava uppittu in hotel style, kichadi, kharabath recipes, Semiya upma recipe with video, Semiya biryani, rice sevai, poha upma/ aval upma varieties in South Indian and North Indian style, Sabudana/Sago upma in South Indian and North Indian style, Rice upma recipes, Puli upma/ tamarind upma, idli upma recipes, millet upma varieties etc.

Apart from this, I have also shared homemade rava upma mix and Poha upma mix recipe too. I am sure bachelors and working women will find it helpful to make a quick breakfast, dinner recipe.
I still have a big list of upma recipes to try. I will update this list once I post them in my blog.

Ok friends, lets see the collection of 40 upma varieties below. Please click on the image or the title to view each recipe. Do try and share your feedback with me.

Please check the video recipes for Rava upma and Semiya upma below.

Semiya / Vermicelli upma


Karnataka style chow chow bath


Rava upma recipe


RAVA UPMA VARIETIES





















POHA UPMA / AVAL UPMA VARIETIES



















SEMIYA UPMA / VERMICELLI UPMA VARIETIES












SAGO / SABUDANA/ JAVVARISI UPMA VARIETIES





RICE UPMA VARIETIES










 Pori upma







MILLET UPMA VARIETIES






IDLI UPMA VARIETIES














Choose and try your favorite in this upma recipes collection and share your feedback with me.
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