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

May 17, 2019

Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my rava upma and aval upma mix, it came out very well in my first attempt. In fact I loved this pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad and for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.



Ven Pongal mix - Homemade Pongal mix recipe


Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.



Cuisine: Tamil nadu
Category: Main course
Serves: 600gms
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Raw rice / Pacharisi - 2 cups
  • Yellow moong dal - 1/4 cup
  • Salt - as needed (I used 1.5 tbsp)
  • Pepper corns - 1.5 tsp
  • Cumin seeds - 1 tbsp
  • Asafetida / Hing - 1/2 tsp
  • Cashew nuts - 10 (Break into pieces)
  • Ginger - 1 inch (Chopped finely)
  • Curry leaves - Few
  • Ghee - 3 tbsp
  • Cooking oil - 1 tbsp
To make ven pongal with mix
  • Ven pongal mix - 1 cup
  • Water - 4 to 4.5 cups (Depends on rice)
  • Ghee - 1 tbsp
HOW TO MAKE INSTANT PONGAL MIX
  1. Heat oil + ghee in a kadai. Splutter pepper corns.
  2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
  3. Remove in a plate.
  4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
  5. Add salt, mix well. Switch off the flame and let it cool down.
  6. Add the roasted cumin + pepper to the rice mixture.
  7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.
PONGAL MIX RECIPE - STEP BY STEP PICTURES
  • Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it.

  • Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate.

  • Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame.

  • Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.  

                          
  • It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like.

  • To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy ! 

Note

  • For variations, you can use steamed rice / boiled rice instead of raw rice.
  • You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !
pongal mix recipe
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March 27, 2019

Kara Dosai Recipe –Toor Dal Dosa Recipe

Kara dosai recipe
I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

Check out my other dosa varieties too !
Kara dosai recipe

Kara dosai recipe / Toor dal dosa recipe


Kara dosai recipe / Toor dal dosa recipe

How to make kara dosa / toor dal dosa recipe with step by step pictures.



Cuisine: Indian
Category: Dosa varieties
Serves: 20
Prep time: 10 Hours
Cook time: 5 Minutes
Total time: 10H5Minutes



INGREDIENTS
1 cup = 250ml
  • Idli rice / parboiled rice - 1 cup
  • Dosa rice / Raw rice - 1 cup
  • Toor dal - 1 cup
  • Red chilli - 10 to 12
  • Grated coconut - 1/4 cup
  • Tamarind - small piece
  • Cumin seeds - 1/2 tsp
  • Hing / Asafetida - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to drizzle over dosa
HOW TO MAKE KARA DOSAI
  1. Wash and soak rice and toor dal together for 4 hours.
  2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
  3. Add rice + dal and grind in batches to a smooth batter adding enough water.
  4. Mix the batter with hands and ferment overnight or 8 hours.
  5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours.

  • In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder.
  • Kara dosai recipe
  • Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather.
  • Kara dosai recipe
  • The next morning mix the batter. Add little water if needed and bring to dosa batter consistency.
  • Kara dosai recipe
  • Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom.

  • Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney.
  • Kara dosai recipe
    Enjoy !

Note

  • Adjust the quantity of red chillies as per your taste.
  • You can use either dosa rice or raw rice (Sona masoori) for lunch.
  • If you want you can reduce the quantity of toor dal to 3/4 cup.

Try this yummy kara dosai and enjoy !
Toor dal dosa
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March 9, 2019

Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

how to make idli using ration rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

ration arisi idli

ration rice dosa


How To make Idli Using Ration Rice


How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice



Cuisine: Tamil
Category: Breakfast
Serves: 30
Prep time: 12 Hours
Cook time: 10 Minutes
Total time: 12H10 Minutes



INGREDIENTS
1 cup = 250ml
  • Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each
  • White, round urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Salt & water - as needed
HOW TO MAKE RATION RICE IDLI
  1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
  2. Drain the soaked water and wash twice again to remove the bad smell of rice.
  3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
  4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
  5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
  6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
  7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !
RATION RICE IDLI - STEP BY STEP PICTURES
  • Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it.
  • Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding. how to make idli with ration rice  how to make idli with ration rice
  • Wash and soak urad dal + fenugreek seeds for 2 hours. how to make idli with ration rice
  • After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice).

  • Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx.

  • Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.)
  • how to make idli with ration rice
  • Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.
  • how to make idli with ration rice
                            
  • The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon.
  • how to make idli with ration rice


  • To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove.
  • how to make dosa with ration rice
    Enjoy this soft idli and dosa with your favorite chutney and sambar!

Note

  • You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me.
  • The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !
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February 20, 2019

Macaroni Upma Recipe – Indian Style Macaroni Recipes With Vegetables

macaroni upma recipe
Macaroni upma is an easy, interesting, Indian style macaroni recipe prepared by adding vegetables and garam masala.  I never thought it tastes so good. Actually this recipe was suggested by one of my friends. When she told me to make this easy macaroni recipe for Raksha’s lunch box, I was hesitant to try it because Raksha is very fussy when it comes for her lunch box recipes. So I tried it for our Sunday breakfast as the first trial. Raksha loved it very much and told me to pack it for her school this week. Even myself and Sendhil liked it too. So this recipe is a hit in my home✌. No side dish is required for this upma. You can eat it as such. Macaroni tastes so soft, juicy and flavorful. Friends, do try this yummy macroni recipe for your family and share the feedback with me. Lets see how to make Indian style macaroni upma recipe with step by step pictures.

Check out my Indian style pasta recipe, creamy white sauce pastaGarlic spaghettiTomato spaghetti, tacos recipe, Indian veg quesedilla recipes !

macaroni upma


Macaroni upma recipe


Macaroni upma recipe

Indian style macaroni upma recipe with onion, tomato, vegetables and garam masala.



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Macaroni - 1 cup
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Ginger garlic paste (gg paste) – 1 tsp
  • Ripe tomato - 2 (Finely chopped)
  • Capsicum - 2 tbsp (-do-)
  • Carrot - 1 small (-do-)
  • Green peas - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Tomato ketchup – 1.5 tbsp
  • Salt & water - as needed
HOW TO MAKE MACARONI UPMA
  1. Boil 3 cups of water in a bowl. Add macaroni. Cook till soft.
  2. Drain the excess water and run the macaroni under tap water to retain its shape. Keep aside.
  3. Heat oil in a kadai. Splutter cumin seeds. Saute onion, gg paste till raw smell goes off.
  4. Add capsicum, carrot and green peas. Add salt and saute till half cooked.
  5. Add tomato and cook till mushy. Lastly add turmeric, red chilli powder, garam masala powder.
  6. Add some water and cover cook till vegetables are done. Lastly add tomato ketchup. Mix well. 
  7. Now add cooked macaroni, mix well. Garnish with coriander leaves.
  8. Serve hot and enjoy !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, boil 3 to 4 cups of water. Add a tsp of cooking oil and some salt. After the water comes to roll boil, add macaroni and mix well.

  • Cook in medium flame for 10 to 15 minutes. Stir it every now and then to avoid macaroni sticking to the bottom of bowl. Water spills if you cover cook. So you should cook in an open pan till its 3/4th cooked.
  • Last 5 minutes, you can cover and cook the macaroni in low flame to make it soft. Switch off the flame and drain the macaroni in a sieve. Remove the excess cooked water. Show the macaroni under the tap water to make it retain its shape. Set aside.
  • macaroni upma
  • In a kadai, heat oil. Splutter cumin seeds. Saute onion, curry leaves and ginger garlic paste. Saute till raw smell goes off.
  • macaroni upma
  • Add capsicum, carrot and fresh or frozen green peas. Add salt and saute in medium flame till the vegetables are half cooked.
  • macaroni upma
  • Add chopped tomato and saute till mushy. Lastly add turmeric powder, red chilli powder and garam masala powder. Saute well.
  • macaroni upma
  • Add 1/2 cup of water. Cover the kadai with a lid. Cook till vegetables are soft. After all the water is drained, add tomato ketchup and mix well. Then add cooked macaroni. Mix and coat well in medium flame. Switch off the flame. Garnish with chopped coriander leaves. Enjoy eating hot for best taste ! macaroni upma  macaroni upma

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste.
  • You can replace macaroni with cooked pasta.
  • Addition of tomato sauce helps to give a creamy base to the paste. So do not skip it.


Try this yummy Indian style macaroni upma with vegetables for your breakfast or dinner. Enjoy !
Indian macaroni recipes

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February 8, 2019

Quinoa Idli, Dosa Recipe – Quinoa Idli Dosa Batter Recipe – Indian Quinoa Recipes

Quinoa idli recipe

This is my second post under Quinoa recipes. I had already shared Instant quinoa idli without rice. Today I have posted how to make Indian style, soft idli and crispy dosa batter with quinoa by fermentation method. As I always say, quinoa is not thinai in Tamil. Quinoa and foxtail millet/ Thinai are completely different. Quinoa should be pronounced as Keen-wah. This millet is widely available in US and abroad. In India, you can find it in organic stores in all major metropolitan cities and is available online in Amazon. It is costly though. In this quinoa idli dosa batter recipe, I have used a combination of quinoa, idli rice (Salem rice) and urad dal in the ratio of 2:1:3/4. You can try this recipe without idli rice but idli may be sticky to taste. Addition of rice helps to keep the idli non-sticky and gives a proper shape. Even though its my first attempt, I am completely happy with the output. Idli came out very well, soft and spongy with a mild nutty flavor. Idli looks pale white in color like quinoa and not pure white. I tried making dosa too. It was crispy in the sides and soft in the center. You can make thin dosa or thick uthappam adding onion, chilli as you wish. One thing you should remember about this batter is , it becomes sour quickly. After fermentation, you should refrigerate the batter till use. Also It is better to finish the batter in 2 days by making idli, dosa, uttapam or paniyaram. This idli tastes slightly sticky when hot. But it tastes perfect when eaten warm. You can serve this idli with any chutney or sambar. I had it with coconut chutney and idli podi. It was yumm ! After trying this quinoa idli successfully, I am confident of exploring more quinoa recipes. I will post it whenever I make any. Ok, now lets see how to make quinoa idli dosa batter with rice with step by step pictures.

Check out my other MILLET RECIPES too !

Instant quinoa idli without rice.



quinoa idli batter


Quinoa dosa


Quinoa idli dosa recipe


Quinoa idli dosa recipe

How to make quinoa idli, dosa batter recipe for healthy breakfast and dinner



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



INGREDIENTS
1 cup = 250ml
  • Quinoa - 2 cups
  • Idli rice / Salem rice - 1 cup
  • White, round urad dal - 3/4 cup
  • Salt & water - as needed
HOW TO MAKE QUINOA IDLI
  1. Wash and soak quinoa, idli rice, urad dal together for 7 to 8 hours.
  2. Grind to a smooth paste in mixie or grinder adding required water.
  3. Transfer the batter to a big vessel and ferment it over night.
  4. Next morning batter would have doubled in quantity.
  5. Add salt and mix well with a ladle. Grease idli plate and fill the batter.
  6. Steam in an idli pot for 10 minutes. Check if its cooked well by inserting a wet finger.
  7. Remove the idli plate once its done. Let it rest for 2 to 3 minutes. Then remove the idli and serve with chutney or sambar.
  8. You can also make thin or thick dosa with this batter. 
QUINOA IDLI DOSA RECIPE - STEP BY STEP PICTURES
  • Wash the quinoa twice or thrice. Along with it add idli rice, urad dal. Wash it well. Soak them together for 7 to 8 hours.
  • quinoa idli
  • Grind the batter in a wet grinder or mixie ( in batches) to a smooth paste adding required water. Do not add salt.
  • quinoa idli
  • Transfer the batter to a vessel. Ferment it over night or minimum 10 hours. The next morning, batter would have doubled in quantity based on the weather. Add salt and mix the batter well with a ladle. Add little water if the batter is too thick.
  • quinoa idli
  • Grease an idli plate with oil. Pour the batter till 3/4th of each hole. Boil water in an idli pot. Place the idli plate when the water comes to a roll boil. Steam it for 10 minutes or till cooked.

  • Check the idli by inserting your wet finger. If it comes out clean idli is cooked else cook for more time. Remove the idli plate from the pot and rest it for 3 minutes.
  • quinoa idli
  • Remove the idli using a spoon and serve it with your desired chutney or sambar.
    You can also make thin or thick dosa by adjusting the consistency of batter. But cook in low flame because this dosa turns brown quickly. quinoa idli
    Enjoy !

Note

  • If you have quinoa flour, you can use it and mix with rice, urad dal batter.
  • This batter stays good upto 3 days under refrigeration. 
  • As I told, this idli tastes slightly sticky when very hot but it becomes perfect when warm. It stays good for few hours. So you can pack for lunch box too.

Try this easy, healthy quinoa idli dosa recipe and enjoy !

Quinoa idli

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January 22, 2019

Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

avarekalu dosa
Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy) as side dish. Avarebele dosa was so good. I loved it very much👍 . This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.


Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

avarebele dosa

Avarekalu dosa - Avarebele dosa recipe


Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 5 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup = 250ml
  • Hitikida avarekalu / Pressed hyacinth beans - 1 cup
  • Big onion - 2 (finley chopped)
  • Green chilli - 1 (finely chopped)
  • Coriander leaves - a handful (-do-)
  • Dill leaves / sabsige soppu - a handful (-do-)
  • Cumin seeds - 1/2 tsp
  • Salt - as per taste
  • Dosa batter - 2 cups
  • Cooking oil - to drizzle over the dosa
HOW TO MAKE AVAREKALU DOSA
  1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
  2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
  3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
  4. Mix well and set aside. Topping for avarebele dosa is ready.
  5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
  6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
  7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
  8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.
METHOD - STEP BY STEP PICTURES
  • To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

  • Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

  • In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

  • Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.
  • avarebele dosa
  • Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

  • Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.
  • avarebele dosa
  • Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.
  • avarebele dosa
  • In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
    Enjoy !

Note

  • Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
  • You can use the same masala and make avarekalu stuffed idli too.
  • Adjust the quantity of green chilli as per your need.
  • I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
  • Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !
avarekai dosa


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