Sweet Potato Paratha | Sakkaravalli Kilangu Chapati | Sweet Potato Thepla

 

Sweet potato paratha is an easy and interesting alternate to our regular sweet potato sabzi / poriyal. In Tamil, we call it as Sakkaravalli kizhangu chapati. Basically we love to eat boiled sweet potato as a post meal snack. Apart from this, we South Indians make Sweet potato curry / Sakkaravalli kizhangu poriyal or add them in sambar, vatha kuzhambu.

For a change, I tried this North Indian style Sweet potato paratha for the first time. It came out so well. Its so easy to make as well. You don’t need to make a separate stuffing for this paratha. Just mix the boiled and mashed sweet potato and spice powders with wheat flour to make the paratha dough and roll it thin or thick as you wish. Cook in low to medium flame for soft paratha. Apply ghee and serve hot with masala raita or boondi raita. It tastes great. It tastes more like thepla.

Lets see how to make sweet potato paratha in an easy way with step by step pictures and video.

 

Sweet potato paratha | Sakkaravalli kilangu chapati

Sweet potato paratha | Sakkaravalli kilangu chapathi for breakfast, dinner, lunch box.

 

Cuisine: Indian

Category: Main course

Serves: 6

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Boiled Sweet potato - 2 Wheat flour - 1 cup Cumin seeds - 1/2 tsp Ajwain / omam - 1/2 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Crushed Kasoori methi - 1 tsp Salt & water - as needed Coriander leaves – 1 tbsp (chopped finely) Ghee - to cook

HOW TO MAKE SWEET POTATO PARATHA

1. Wash and pressure cook sweet potato for 2 whistles in low flame.
2. Peel the skin and mash it well. Take wheat flour in a bowl.
3. Add the mashed sweet potato, spice powders, salt and mix well.
4. Sprinkle water and make a smooth dough. Roll it thin or thick as you like.
5. Heat dosa tawa. Spread little ghee and place the rolled paratha.
6. Cook both sides in low to medium flame till its well cooked. Smear ghee on both sides.
7. Remove and serve hot with onion raita, masala raita, boondi raita or simply with a pickle as side dish. Tastes great !

METHOD - STEP BY STEP PICTURES

Wash and pressure cook sweet potato for 2 whistles in low flame adding salt and water. Open the cooker after the steam is released. Peel the skin. Mash it and set aside. Take wheat flour in a bowl. Add the mashed potato, red chilli powder,cumin seeds, ajwain, garam masala powder, crushed kasoori methi, finely chopped coriander leaves, salt and mix well. Add water and make a smooth dough. Make balls and set aside. Take one ball, dust in wheat flour and roll it thin or thick as you like. Heat a dosa tawa and cook the paratha both sides till brown spots appear. Apply ghee and remove it. Serve hot with raita/ pickle. Enjoy !

Note

Adjust the quantity of spices as per your taste. You can make it thin like thepla or thick like paratha as per your liking.

Try this easy, yummy sweet potato paratha and enjoy.

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Pesarattu Recipe – Andhra style Pesarattu | Green Gram Dosa

Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.

People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.

Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.

Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.

Pesarattu recipe - Andhra style Pesarattu recipe with rice

Pesarattu recipe - Andhra style pesarattu recipe with rice

 

Cuisine: Andhra

Category: Breakfast

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Whole moong / Green gram - 1 cup Raw rice - 2 tbsp Green chilli - 2 Ginger - 1/2 inch Cumin seeds - 1/2 tsp Salt & water - as needed Ghee or cooking oil - to drizzle over Pesarattu Chopped onion, green chilli and carrot - for topping

HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE

1. Wash and soak green gram along with rice for 4 to 6 hours.
2. Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
3. Transfer to a bowl. Add salt and mix well.
4. Heat a dosa tawa. Spread the dosa thin or thick.
5. Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
6. No need to flip it. Flip the dosa and cook if you make it thick.
7. Serve with Allam pachadi / Ginger chutney.

METHOD - STEP BY STEP PICTURES

Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste. Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed. Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu. Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes. For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side. Serve hot with Ginger chutney / Allam pachadi. Enjoy !

Note

I grind the batter smooth. If you like, you can grind it slightly coarse. Adjust the quantity of green chilli as per your taste.

  
  Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !

Technorati Tags: Pesarattu recipe,pesarattu,andhra pesarattu,andhra style pesarattu recipe,green gram dosa,pacha payaru dosai

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Bamboo Rice Idli dosa Recipe | Moongil Arisi Idli Dosa

Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.

Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.

There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.

Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.

Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here. 

Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

 

Cuisine: Indian

Category: Main course

Serves: 30

Prep time: 18 Hours

Cook time: 20 Minutes

Total time: 18H 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bamboo rice / Moongil arisi - 1 cup Idli rice - 1 cup Urad dal - 1/2 cup Thick poha / Rice flakes - 1/4 cup Fenugreek seeds / Methi seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE BAMBOO RICE IDLI DOSA

1. Wash the bamboo rice thrice till water runs clear. 
2. Add the idli rice, urad dal, poha and methi seeds. Wash everything.
3. Soak it for 5 hours. Grind to smooth paste adding required salt and water.
4. Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
5. Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
6. Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
7. To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
8. Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours. Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate. Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently. Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar.  To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar. Enjoy !

Note

Wash the Bamboo rice well till water runs clear because it has dust and debris. Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa. This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.

  
  Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.

Technorati Tags: Bamboo rice idli,Bamboo rice idli recipe,Bamboo dosa,Bamboo dosa recipe,Bamboo rice recipes,Bamboo rice,Moong arisi idli,Moongil arisi dosa,Moong arisi idli dosa recipe

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Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

 

Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.

 

Cuisine: Indian

Category: Main course

Serves: 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dosa rice / Raw rice -2 cups Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha) Grated coconut - 1 cup Fenugreek seeds / methi seeds - 1/4 tsp Salt & water - as needed

HOW TO MAKE COCONUT DOSA

1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
2. Grind everything together adding grated coconut and required water.
3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
4. The next day morning, batter would have raised well. Add required salt and mix well.
5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
6. Let it be small and thick. Cover and cook in medium flame for few minutes.
7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 

METHOD - STEP BY STEP PICTURES

Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours. Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin. Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather. The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency. Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it. Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney. Enjoy !

Note

Do not make the batter thin. Grind it semi thick like dosa batter consistency. No need to use cooking soda / baking soda or Eno to the batter.

Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

Technorati Tags: coconut dosa,coconut dosa recipe,kayi dosa,thengai dosai,Karnataka style coconut dosa

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Rava Idli Without ENO, Baking Soda - Instant Suji Ki Idli Without Eno

Instant Rava idli without ENO, baking soda was in my try list for years (Suji ki idli in Hindi). Some of my readers and friends were also asking me to try and share this recipe in my blog. After so many trial and errors, I am hooked up with this recipe. Usually rava idli batter without ENO, Baking soda needs to be fermented at least for 1 to 4 hours to get soft idli. It may be helpful for people living in hot places. For me, being in Bangalore, this trick never worked. I always end up making hard idli even after resting the batter for few hours.

Usually we use rava and curd in same quantity. Once I tried adding the leftover sour curd which is double the quantity of rava. i.e I used 2 cups of sour curd for 1 cup of roasted rava. Voila ! Idli came out super soft and fluffy. We all loved it. From then, this instant rava idli recipe without using ENO and baking soda has become my go to recipe. I make this idli at least once in a week for our dinner. 

Bachelors and working women can make it easily. As its ENO and Soda free, we can have it without any guilt. To me coconut chutney is the best side dish for rava idli. You can also have it with tomato chutney or sambar if you like. Friends, do try this easy, yummy, instant Rava idli recipe without ENO, baking soda and enjoy! Check out the video below. 

Do check out my other Idli varieties too. 

 

Rava idli without ENO, baking soda

Rava idli without ENO, baking soda - sooji idli without ENO, baking soda

 

Cuisine: Indian

Category: Main course

Serves: 10 to 12

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dry roasted rava / Semolina / Suji - 1 cup Sour curd - 2 cups Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Green chilli - 1 Ginger - 1 inch piece Curry leaves - few Coriander leaves - 1 tbsp (optional) Cashew nuts - to decorate (optional)

HOW TO MAKE RAVA IDLI WITHOUT ENO

1. Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
2. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
3. Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
4. Add curd and mix well to make thick and pourable batter. Add little water if necessary.
5. Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
6. Remove the idli plate and rest for 2 minutes. Scoop out the idli and serve hot with coconut chutney.

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast rava in low flame for 5 minutes without changing its color. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped green chilli, ginger(optional) and saute well till dals turn golden brown in color. Add this to roasted rava. Add required salt and 2 cups of sour curd. Mix well to make thick and pourable batter. If necessary add little water based on the thickness of curd. Grease idli mould with little oil. Pour the batter. Boil water in idli pot and steam the idli for 15 minutes or till inserted tooth pick comes out clean. Switch off the flame and remove the idli plate. Rest for 5 minutes. Scoop out the idli and serve hot with coconut chutney. Enjoy !

Note

Use sour curd for best results. Steam it for 10 to 15 minutes based on the size of mould. Make sure water starts to roll boil before you place idli plate.

Try this easy, healthy, instant rava idli without Eno and baking soda. Enjoy !

Technorati Tags: rava idli,rava idli recipe,sooji idli,instant rava idli,rava idli without eno,soda,instant rava idli without eno,rava idli without baking soda

 

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Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

I am a big big fan of Parotta based recipes. Recently I came across this Kerala special Kizhi parotta recipe in my Instagram feed. It was chicken kizhi parotta recipe from a Kerala hotel. I got tempted to try and looking for a vegetarian version. Then I found this veg kizhi parotta recipe in a YouTube channel where the host showed the making of vegetarian kizhi parotta with mushroom and paneer from a small hotel in Chennai.

I was so happy to see that video and tried it immediately with some store bought parotta. To layer this kizhi parotta, I made my hotel style plain salna, a dry curry with mushroom and paneer, some grated paneer and coriander leaves to garnish. I layered everything over the roasted banana leaf and cooked in a dosa tawa. You can also steam it for few minutes just like podhi soru.

The flavor of banana leaf over the cooked parotta was awesome. Moreover the parotta was so soft to eat. So you don’t have to tear it and soak in salna to eat. This kizhi parotta is already soaked and cooked in salna. So it was so soft and yummy. We all loved it.

Friends, if you are a parotta lover like me, you must try this kizhi parotta. You will love it for sure. You can also use mixed vegetables or cauliflower in salna for variations. Non-vegetarians, you can make it with chicken salna and chicken curry or prawns masala just like the one I saw in the video.

Ok, lets see how to make veg kizhi parotta recipe with step by step pictures and video !

Check out my Veg Kothu parotta recipe 

Chilli parotta 

Veg Kizhi Parotta Recipe

Veg Kizhi Parotta Recipe - Kerala style kizhi parotta in vegetarian version using mushroom and paneer.

 

Cuisine: South Indian

Category: Main course

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For layering kizhi parotta Parotta - 4 ( Homemade or readymade) Plain salna / Empty salna or Veg salna - 3 cups Mushroom, paneer dry curry Grated paneer - 1/2 cup Coriander leaves - to garnish Banana leaf - 3 Cooking oil - to drizzle For dry curry Mushroom - 10 (Slice thinly) Paneer - 20 small cubes Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KIZHI PAROTTA RECIPE

1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.
2. Make Salna and keep it ready.
3. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.
4. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.
5. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.
6. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.
7. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.
8. Heat a banana leaf in low flame for few seconds.
9. Add a tsp of ghee. Place one parotta, pour salna to cover it.
10. Spread the mushroom masala. Now layer it another parotta, pour salna.
11. Spread the grated paneer and garnish with coriander leaves.
12. Fold the banana leaf all the sides and tie it with the thread.
13. Heat dosa tawa and drizzle oil. Place the folded banana leaf.
14. Cook in low flame for a minute. Flip and cook the other side too.
15. Remove and serve with onion raita and salna. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna. Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready. Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl. I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate. Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable. Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta. Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf.  Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !

Note

You can make plain salna or vegetable salna as per your choice. I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too. Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily. Instead of mushroom and paneer, you can use cauliflower.

Easy and yummy, hotel style Veg kizhi parotta is ready to enjoy with onion raita and salna !

Technorati Tags: veg kizhi parotta,kizhi parotta,vegetarian kizhi parotta,kizhi parotta recipe,how to make veg kizhi parotta

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