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

Pearl millet idli, dosa recipe without rice ( Kambu idli dosai in Tamil, Bajra Idli dosa in Hindi, Sajjalu Idli dosa in Telugu, Sajje idli dosa in Kannada, Kambam Idli in Malayalam) with step by step pictures and video. After a long time, I am happy to share a millet recipe in my website.I love to consume millets in the form of idli, dosa, adai or upma at least once in week either for breakfast or dinner. But I haven’t blogged many of the recipes I make in my kitchen. So I thought of sharing them one by one from this week.

This is not going to be a millet series. I will try to post the Indian style millet recipes whenever I can. To begin with here is a healthy, super soft pearl millet idli without using rice. Pearl millet is one of the wonder grain millets that helps to control diabetes, reduces cholesterol and aids for weight loss. I adapted my Mixie idli,dosa batter recipe and prepared this idli using bajra/kambu. We can grind this kambu idli batter easily using Indian mixie. It came out very well and I am completely satisfied with the results. I made soft idli on the first day with the fermented batter and crispy dosa for the next day dinner. Both were good in taste when consumed hot. But idli looks grey in color and smells like millet as it has no rice. Tomato chutney or coconut chutney is a good side dish for this Kambu idli and dosai. Do try this healthy bajra idli at home and share your feedback with me. Ok, lets check how to make Kambu idli/ Pearl millet idli with step by step pictures and video !

Do check out my other MILLET RECIPES too.

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

Healthy Pearl millet idli and dosa recipe without using rice

Cuisine: Indian

Category: Millet recipes

Serves: 20 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Pearl millet / Kambu / Bajra - 2 cups White,round urad dal - 1/2 cup Poha / Aval / rice flakes - 1/4 cup ( I used thick poha) Methi seeds / Fenugreek seeds - 1/2 tsp (Optional) Salt & Water - As needed

HOW TO MAKE PEARL MILLET IDLI

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

METHOD - STEP BY STEP PICTURES

Wash the pearl millet twice to remove the debris , add poha, methi seeds, wash again and soak it in enough water for 5 to 6 hours. Wash and soak urad dal separately in another bowl for 2 hours. First grind urad dal in a mixie to a thick, smooth batter adding enough water. I used the soaked water for grinding. You can also use ice cold water. Then grind the soaked pearl millet + Poha to a smooth batter adding required water. Do not make the batter watery. Mix both the batter well with your hands and allow it to ferment overnight or 12 hours based on the weather in your place. The next morning, batter would have raised well. Its consistency should be like regular idli batter. Mix well and make idli in a greased idli plate. Steam it for 10 to 15 minutes. Remove after it becomes warm. It tastes super soft when hot with the flavor of pearl millet. Serve hot to enjoy its best taste ! Enjoy !

Note

Do not grind the batter too watery. Add only the required water. Urad dal should be soaked and grind separately to get soft idli. If you soak them together, you need to add more urad dal and poha. You may have to use 3:1 ratio of millet and dal if soaking them together. You can also use Kuthiravali/ barnyard millet or Thinai/Foxtail millet instead of pearl millet.

Try this healthy Kambu idli & dosai with your favorite chutney or sambar !

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

Tomato rava upma recipe / Rava upma with tomato with step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.

I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback . My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.

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

Tomato rava upma - Tomato upma recipe

How to make Tomato rava upma recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 2-3
Prep time: 10 minutes
Cook time: 10 Minutes

Ingredients (1 cup - 250ml)

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

How to make the recipe

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

Tomato Rava Upma Recipe - Step by step photos

• Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
• Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.

  

• After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.

  

• Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.

  

• Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.

  

• Switch off the flame after rava is cooked soft. Add coconut oil or ghee. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!

  

Notes

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

Tomato rava upma tastes the best with coconut chutney. Do give a try !

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Very good recipes Tags: tomato rava upma recipe, tomato upma recipe, rava upma with tomato, how to prepare tomato upma, how to prepare tomato bath upma, tomato bath upma, tomato rava upma, spicy rava upma recipe

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10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Collection of 10 different puri recipes / poori varieties – Indian deep fried bread. I make Poori recipe / Puri recipe for breakfast regularly during weekends. When I was a beginner in cooking, making a puffy poori just like hotel ones was my dream. Slowly my dream came true by practice. After making several attempts, I got to know the technique, tips and tricks for making puffy and soft puri.

In this post, I have shared all the possible tips & tricks to make perfect poori based on my observation. Hope these points would be useful for beginners. Once I started making it perfect, I got tempted to try different types of puri recipes. So I prepared varieties of poori along with different side dish recipes for our Sunday breakfast and blogged the same. This is how I got a collection of these 10 poori varieties in my website. 

You can find basic poori/puri recipe with wheat flour(atta in Hindi), Chola poori/Maida puri, Tomato poori, Paneer stuffed puri, Spinach/ Palak poori,  Beetroot poori, Potato poori, Kutta atta puri, Spicy masala puri, Finger millet/Ragi poori in this collection. I have given step by step pictures for all these recipes and few video recipes as well.

I am yet to try North Indian stuffed puri recipes like urad dal puri, peas stuffed puri, dal poori, bharva puri, bhatura and the most popular Pani puri recipe and puri recipes for vrat/fasting like rajgira puri and Shingare ki puri. I will try to add them in this list soon. 

Generally Kids love to eat poori more than roti. So you can try these varieties at home for their breakfast or evening snacks and make it healthy with some stuffing.  Ok, lets see the collection of 10 poori recipes / Puri recipes / Indian flat bread varieties to make at home for weekend breakfast & special occasions. Please click on the images to view the recipe.

TIPS FOR MAKING PERFECT POORI

1. Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
2. Adding a dash of ghee helps to keep the puri soft.
3. Unlike chapathi dough, poori dough has to be tight and thick. 
4. Dough should be kneaded well to make it smooth and crack free.
5. Resting time is not necessary for the dough.
6. Rolling should be thicker than roti to get puffed poori.
7. Do not dust too much in flour. Oil will get more sediments.
8. Always dust off the excess flour coated in the rolled poori by patting between your hands.
9. Oil temperature should be checked before dropping the poori.
10. If oil temperature is less, puri will sank in oil and doesn't puff up.
11. Oil should not be smoky hot too. Color of poori will become dark.
12. Poori should not be stacked one over the other.

POORI RECIPES / PURI VARIETIES

Basic poori recipe/Puffy Puri recipe with video

Chola Poori Recipe

Potato Recipe/Aloo Puri with video

Paneer Puri Recipe With Video

Ragi Poori Recipe 

Palak Poori Recipe

Beetroot Poori Recipe

Kuttu atta Poori Recipe

Tomato Poori Recipe

Masala Poori Recipe With Video

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Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.

Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. 

Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.

You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes. 

Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Breakfast recipes
Serves: 12
Prep time: 10 minutes
Cook time: 2 Minutes

Ingredients (1 cup - 250ml)

• Buckwheat flour / Kuttu ki atta - 1.5 cups
• Boiled potato - 1 no (Big)
• Pepper powder - 1/2 tsp
• Upma Rava/sooji - 1 tsp
• Ghee - 1/2 tsp
• Salt & water - as needed
• Water - as needed
• Salt - as needed

How to make kuttu atta puri / Buckwheat Poori

1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
2. Pressure cook potato till soft, peel the skin and mash it.
3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
4. Mix well.Add water gradually and make smooth dough.
5. Roll thick poori and set aside.
6. Heat oil and deep fry the poori on both sides.
7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

• Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.

  

• In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.

  

• Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.

  

• Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.

  

• Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
• Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.

  

Notes

• You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
• Adding sooji helps to keep the poori crispy.
• Ghee & potato helps to make the puri soft.
• This poori puffs up only when you roll it thick and oil should be slightly smoky hot.

Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

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White Sauce Pasta Recipe – Creamy Garlic Pasta In White Sauce - Indian Vegetarian

White sauce pasta recipe with step by step pictures and video. My daughter loves penne pasta in creamy white sauce (bechamel sauce) than red sauce. So I made this Indian vegetarian, creamy garlic flavored white sauce pasta at home for our breakfast yesterday. Basic white sauce can be prepared with 3 major ingredients - butter, all purpose flour and milk. It makes the white sauce thick and rich without cream. Garlic and Oregano is used to give a nice Italian flavor. So never attempt this recipe without these ingredients. Original Italian white sauce pasta calls for using heavy cream instead of milk. But I used very simple and easily available ingredients in this recipe.

I referred the terrace kitchen YouTube video for this recipe. It came out really well. To make white sauce pasta more colorful and healthy, we can add vegetables like sweet corn, carrot, broccoli, mushroom etc. After trying this recipe, I learnt the knack of making white sauce without lumps. Yes, the secret is to add more butter and milk than maida. I have also used cheese slice to make the sauce more creamy. But adding cheese is optional. You can use it if your kids like it. Even though this dish is high in calories, its a tasty indulgence. You can make and enjoy it once in a while. If you want to make a low calorie version, you can use olive oil instead of butter and skip cheese.

Lets see how to make penne pasta in white sauce with step by step pictures and video.

Recently I got a herb grinder from FLINTSTOP online. You can find many useful and technologically advanced cool gadgets for the entire house. They also provide Corporate Gifting for different multinationals along with their company logo and customization as per the requirements. I used this herb grinder for garnishing pasta with oregano and dried basil. I loved this gadget. I am planning to use it in my South Indian cooking as well. You can find the picture of the herb grinder below.

Do check out my Indian style masala penne pasta, tomato spaghetti and garlic spaghetti recipe.

White sauce pasta recipe – Pasta in white sauce

How to make creamy white sauce pasta

Author: Chitra Ganapathy

Cuisine:Indian
Category: dinner
Serves: 3
Prep time: 15 minutes
Cook time: 10 Minutes

Ingredients (1 cup - 240ml)

• Penne pasta - 1.5 cups
• Butter - 4 tbsp
• Boiled milk - 2 cups
• Maida/All purpose flour - 2 tbsp
• Cheese slice - 3 nos
• Garlic - 5 cloves(finely chopped)
• Capsicum - 1/4 no (finely chopped)
• Chilli flakes - 1.5 tsp
• Pepper powder - 1.5 tsp
• Oregano - 1/2 tsp
• Salt - as needed
• Water - 6 cups

How to make white sauce pasta

1. Boil 6 cups water. Add 1 tsp cooking oil and salt.
2. When the water roll boil, add the pasta. Stir well.
3. Cook for 10 to 15 minutes in medium high flame.
4. Heat 1 tbsp butter in a kadai. Saute garlic and capsicum adding chilli flakes, pepper powder and salt. Collect in a plate.
5. Heat 3 tbsp butter and add maida. Roast well till raw smell goes off.
6. Add milk gradually and stir using a whisk.
7. Add sauteed vegetables, chilli flakes, pepper powder, salt, sauteed capscium. Mix well.
8. Lastly add cooked pasta, cheese slices, Mix till cheese melts. Sprinkle oregano serve !.

White sauce pasta recipe - Step by step photo

• In a wide bowl, boil 6 cups of water. Add cooking oil and salt. Chop the garlic and capsicum finely.
  

  

  

• When the water starts to roll boil, simmer the flame and add the penne pasta. Stir well else it may stick to the bottom of bowl. Boil for 10 minutes stirring now and then. Cook al dente. Cover the bowl partially and cook for last 5 minutes. I do this to cook the pasta soft. Take one, break it and check for doneness.

  

• Drain the cooked pasta in a colander, set aside. Wash with cold water and drain the water completely. 

  

• Heat 1 tbsp butter in a kadai and saute the finely chopped garlic till golden. Add capsicum, frozen sweet corn and saute for a minute. It should remain crunchy in taste. Remove in a plate.
• In the same kadai, heat 3 tbsp butter. Add 2 tbsp maida and roast till its raw smell goes off. Lower the flame. Add milk in one hand while stirring with a whisk in other hand. This helps to avoid lump formation. So keep stirring with a whisk while you add the milk. Mix till there are no lumps.

  

• Add  sauteed vegetables, red chilli flakes, pepper powder and some salt. Let the sauce boil till thick. Lastly add the cooked pasta, mix well. Tear the cheese slice into small pieces. Add to the boiling sauce. Mix till it melts.  Garnish with oregano, basil and other spices if you like. Remove and serve hot.

  

Notes

• Adding oil in the water helps to cook the pasta non-sticky.
• I like my pasta to be soft. So I cover & cook it for 5 minutes. But usually people won't do that.
• Adding cheese is optional. But it makes the white sauce more creamy.
• You can replace cheese slice with cheese cubes or grated cheese. Mozzarella or even cheddar cheese is fine.

Try this easy, yummy kids friendly white sauce pasta recipe at home and enjoy !

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Very good recipes Tags: Pasta recipes, Pasta in white sauce, Penne pasta in white sauce, garlic white sauce pasta, garlic pasta in white sauce, white sauce recipe, penne pasta recipes

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Cheese Garlic Bread Recipe Without Oven – Garlic Cheese Toast On Tawa

Easy cheese garlic bread recipe on tawa with step by step photo and video. This instant garlic bread recipe without oven was in my try list for years. Sendhil is a big fan of Pizza hut and Dominos style garlic bread. So I wanted to try garlic bread from scratch at home. But before that, I thought of trying this easy, homemade garlic bread recipe using regular white bread. I watched few YouTube video recipes and tried this easy and instant cheese garlic toast for our Sunday breakfast. I tried on dosa tawa as it would be quick to make. It can be served as breakfast, dinner or for evening snacks after the kids come back from school.

Actually I tried a toast in microwave as well. But it was slightly chewy in taste. But the ones I made in the pan was really great. The corners were crispy and middle portion was soft with a nice flavor of garlic, butter and cheese. If you are calorie conscious, you can skip the cheese and make it as plain garlic bread. If you wish, you can bake this in convection oven. As you all know, garlic bread tastes the best only when served hot. So it doesn’t suit for lunch box. You can make this for kids breakfast, dinner or evening snacks. Ok, lets see how to make homemade cheese garlic bread without oven with step by step photos and video.

Do check out my Easy Bread pizza recipe on tawa,oven and microwave, grilled cheese sandwich recipe.

Instant cheese garlic bread recipe without oven

How to make easy, instant cheese garlic bread recipe

Author: Chitra Ganapathy

Cuisine:Indian
Category: Breakfast/Dinner
Yields: 6 nos
Prep time: 5 minutes
Cook time: 5 Minutes

Ingredients (1 cup - 250ml)

• White Bread Or Wheat Bread - 6 slices
• Butter - 1/4 cup (At room temperature)
• Garlic cloves - 5 to 6 nos
• Red Chilli Flakes - 1 tsp
• Salt - 1/8 tsp
• Grated cheese - 1 cup (I used Amul Mozarella cheese)
• Oregano + Basil seasoning - to sprinkle
• Butter or olive oil - to grease

How to make garlic bread without oven

1. Melt 1/4 cup soft butter in a bowl.
2. Add crushed or grated garlic, salt and chilli flakes to it.
3. Mix well and apply on one side of bread.
4. Heat a dosa pan with butter.Cook the garlic spreaded side till golden brown.
5. Flip the bread and grate cheese on top.
6. Cover and cook till cheese melts.
7. Remove, sprinkle seasoning and serve hot!

Cheese Garlic bread recipe on Tawa - Step by step photo

• In a wide bowl, take 1/4 cup of soft butter. Melt in microwave or stove top.
• To the melted butter, add crushed or grated garlic cloves. I used my garlic press and crushed it nicely.
• Add salt, red chilli flakes and mix well. Apply this garlic spread on one side of the bread slice.

  

• Heat a dosa pan and drop the garlic spread side facing down. Cook till golden in low to medium flame. Apply melted butter or olive oil on the other side.

  

• Flip the bread slice. Keep the flame very low. Grate cheese on the top.Cover and cook in low to medium flame till cheese melts and sides become crispy. Remove, sprinkle oregano,basil seasoning and serve hot.

  

Notes

• For low calorie version, you can skip cheese and use olive oil instead of butter.
• Add more cheese if making for kids.
• You can bake in convection oven at 180c for 12 to 15 minutes.
• You can also add pepper powder in addition to chilli flakes.

Try this easy, instant cheese garlic bread recipe at home and enjoy !

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