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

June 6, 2019

Instant Rava Toast / Suji Toast Recipe Without Curd

suji toast without curd
Instant rava toast also known as sooji / suji toast is one of the easy breakfast recipes I make regularly in my kitchen. Usually I prepare this rava toast without curd. This recipe may be new to some of you. So today I have shared my version of instant rava bread toast recipe without curd. I don’t say this rava toast comes out crispy and stays long. But it tastes really good when served hot. Kids would enjoy this toast with tomato ketchup. Its a very easy and quick, Indian style breakfast recipe with bread made with easily available ingredients at home. Semolina, onion, tomato and spice powders are the major ones. Bachelors and working women can make this recipe easily under minutes. You can even make it as kids snacks. Friends, do check out this easy, instant rava toast recipe. Try and share your feedback with me.



rava toast


Instant rava toast / sooji toast recipe


Instant rava toast / sooji toast recipe

Instant rava toast without curd in Indian style !



Cuisine: Indian
Category: Bread recipes
Serves: 6
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup = 250ml
  • Bread - 6 to 8 slices ( I used milk bread)
  • Semolina / Sooji / Bombay Rava - 1 cup (unroasted, coarse ones)
  • Big onion - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Capsicum - 1/4 (finely chopped)
  • Carrot - 1 (Grated)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Hing / Asafetida - a pinch (optional)
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Butter and cooking oil - to grease the pan and bread
HOW TO MAKE SUJI TOAST WITHOUT CURD
  1. Wash and chop all the vegetables finely.
  2. In a wide bowl, take the semolina and mix all the ingredients.
  3. Add water to make a smooth batter without lumps.
  4. Batter should be slightly thick and pourable.
  5. Take a bread slice and spread the batter.
  6. Heat a dosa pan with butter. Toast the bread both sides.
  7. Remove once it turns golden brown.
  8. Serve rava toast with tomato ketchup !
RAVA TOAST / SUJI TOAST RECIPE - STEP BY STEP PICTURES
  • Wash and chop onion, capsicum, tomato, coriander leaves. In a wide bowl, take the semolina (no need to roast it), chopped vegetables, salt and spice powders.

  • Mix everything well. Add water to make a smooth paste without lumps. Make sure batter is slightly thick but pourable. You should be able to spread a thin layer on the bread.
  • rava toast
  • Take a bread slice and spread the batter over the slice on one side. Heat a dosa pan and add a tbsp of butter. Let it melt.

  • Now keep the bread slice smeared with rava batter and roast in medium flame till it turns golden brown. Grease the other side of bread slice with butter or cooking oil.
    • rava toast
  • After the rava part turns golden brown, flip the other side. Cook till golden brown. Remove and enjoy hot with tomato sauce. Enjoy !
rava toast

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste buds.
  • You can skip chilli powder and use finely chopped green chilli.
  • If you wish to add curd, you can add 1/2 cup curd to the above mixture and adjust water accordingly.

Try this easy, instant rava toast / suji toast and enjoy !
rava toast recipe
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May 17, 2019

Instant 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 instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven 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 or 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 ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. 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 using ration rice. 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 Recipe – Quinoa Idli Dosa Batter Recipe – South 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. But It is costly. 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: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • 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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