SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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Bhakri Recipe & Masala Dal - Ajwain Paratha

I saw this in jaya tv’s “Anitha vin samayal”. I found it simple and healthy.I gave a try. It was excellent in taste. We loved it. I have made it thrice so far. Thanks to Mrs.Anitha kuppusamy .  She used ghee in the actual recipe but i used oil..Please go through the recipe.

BHAKRI

INGREDIENTS
1 cup - 200ml

Wheat flour – 1 cup Jeera – 1 tsp (OPTIONAL) Ajwain – 1.5 tsp Salt & water – As needed. Oil – 1 tbsp ( She told to use 2 tbsp of ghee)

METHOD

• Take a broad bowl and mix all the ingredients given above.Knead well .
• Make rotis and cook on tawa drizzling little ghee or oil around it.
• Enjoy with masala dal or any kurma of ur choice !!

MASALA DAL

INGREDIENTS

 1 cup - 200ml

Toor dal –1/8 cup Masoor dal – 1/8 cup Moong dal – 1/8 cup Channa dal – 1/8 cup Black gram dal – 1/8 cup Turmeric powder – 1/4 tsp Salt & water- as redq To grind Coriander seeds -  1 tbsp Red chilly -  4 nos ( She told to use kashmiri red chilly for nice color.But i used normal ones) Jeera / cumin seeds – 1 tsp Ginger – one inch piece Garlic – 7 – 8 cloves or (replace with ginger garlic paste) Cinnamon – 1 small stick Cloves -  3 nos Pepper – 8 nos Saunf – !/2 tsp (optional) Water – as needed. To saute Oil – 1tbsp grated onion -  2 nos tomato – 2 nos Coriander leaves – to garnish

Method

• Pressure cook all the dals together with little turmeric powder and a drop of oil.
• Grind all the ingredients given under “ To grind” by adding little water to make a smooth paste.
• Heat oil/ghee in a kadai and  add the items given under saute.Saute till the tomato mushes. Then add the ground paste and saute till the raw smell emanates.
• Add the cooked and mashed dals and add enough water and salt.
• Let it boil for sometime. Please keep the medium flame and cover the kadai while it boils otherwise it splashes everywhere.
• Add water whenever needed. Allow it to boil for 5-10 mins.
• Switch off the flame and garnish with coriander leaves

Serve hot with rotis /Phulka or paratha !!.

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Masala Chapathi | Khara Chapathi Recipe

Apart from chapati , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath’s cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..

INGREDIENTS
1 cup - 200ml

Atta / Wheat flour – 1 cup Cumin seeds – 1/2 tsp Red chilly powder or sambar powder –3/4 - 1 tsp Garam masala powder – 1/2 tsp Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add) Salt – As needed. Curd & Milk – Equal quantity as needed Oil – As needed.

METHOD

Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio.. Cover & leave it for 30 mins Make flat , thin , round chapathis .Brush with ghee or oil.. Enjoy with onion raita or pickle !!

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Oats Barley Idli Recipe - Barley Recipes

I have always wanted to try some barley recipes apart from barley water.When i was browsing for the same,I got an idea of making barley idli from here. I followed the same recipe.Idli came out super soft and tasty. I was not able to find i added barely.Thanks Aruna .Nowadays i make this idli very often.We can make crispy barley dosa as well.I wanted to make some changes to the recipe by adding oats and tried yesterday.My husband was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idli recipe.Only the color of idli was different.He was very happy to have this idli for breakfast and dinner.I made dosas too. It was crispy and yummy.I have updated the pictures with step by step pictures.Hope it will be useful.Lets see how to make this healthy oats barley idli,dosa recipe.Check out my 12 Idli varieties HERE.

Barley oats idli recipe

Oats barley idli recipe - Healthy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10Hours

Cook time: 15 Minutes

Total time: 10H 15Minutes

INGREDIENTS

1 cup - 200ml Barley - 1 cup Idli rice – 1 cup Urad dal - 1/4 cup Quick oats - 1/2 cup Salt & water – as needed

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean,idli is cooked. U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make dosas. Enjoy soft,healthy idlies with sambar or chutney !!

Note

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

Oats-Barley dosa

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Very good recipes Tags: Barley recipes, Idli recipe, South indian breakfast recipes, Oats recipes, Barley, Oats, Health food

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Oats Kara Paniyaram Using Leftover Idli/Dosa Batter

                                     

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idli/dosa batter. The taste was awesome. It was like the usual one we make with idli batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup Idly / dosa batter – 1/4 cup Salt & water – As needed To temper Olive oil/ Cooking oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Channa dal – 1/2 tsp Big onion – 1 no (chopped finely) Green chilly – 1 no (-do-) Ginger – 1 small piece Curry leaves – a few SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD

• Dry roast oats for few minutes and grind to make a fine powder.
• Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
• Temper all the items given above and mix in the batter.
• Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
• Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE

1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
2. I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idli batter and try.
3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK Quaker quick Oats– 1 cup Urad dal – 1/2 cup Salt & water – as needed To temper : The same ingredients as mentioned above. METHOD Soak the urad dal for 30 mins and grind with oats in a mixie . Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

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IDLI FRY RECIPE - LEFTOVER IDLI RECIPES

Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

INGREDIENTS

• Left over idlies - 12- 15 nos
• Sesame oil - 2 tbsp
• Salt - As needed.

To roast & grind :

• Coriander seeds - 1 tbsp
• Red chilly - 4 nos ( long variety )
• Grated Coconut - 1 tbsp
• Small onion - 10 nos or Big onion - 1 no
• Jeera / cumin seeds- 1/2 tsp
• Cooking Oil - 1tsp

To temper :

• Mustard seeds - 1 tsp
• Urad dal - 1 tbsp
• Chana dal - 1 tsbp
• Curry leaves - few
• Cooking oil -  1tbsp

To garnish :

• Coriander leaves - few

Lemon juice - few drops to taste.

METHOD

• Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
• Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
• Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
• In a wide mouthed kadai , add oil and temper the items given above .
• Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
• Switch off the flame and add the lemon juice.
• Garnish with coriander leaves.

Serve hot !!

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Sponge Dosa Recipe Without Urad dal - Fermentation Method

I learnt this  sponge dosa recipe from my neighbor.Whenever I run short of idli rice / Puzhungal arisi or urad dal , I make this sponge dosa without urad dal. The ingredients and the method are a bit different from the usual poha dosa  aval dosai. Usually sponge dosa batter is made using buttermilk and no fermentation is needed. You may also use cooked rice and prepare. But I ferment the batter at least for 8 hours.So you can prepare this dosa only by the next day. Try this soft sponge dosa recipe , Iam sure u will like it.

Ingredients :
1 cup - 200ml

• Raw rice – 1 cup (Sona masoori or dosa rice)
• Poha / Aval – 1/2 cup(heaped)
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed.
• Cooking soda/ baking soda - 2 pinch (optional)

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.Use ice cold water if using mixie
• Keep the batter for 8 – 10 hrs to ferment.
• The next day ,  add baking soda if you are using and mix the batter well. Rest for 10 minutes and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa. Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook in medium flame and don’t flip the dosa.

Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

NOTE : Addition of cooking soda is optional.But it helps to make the dosa more porous and soft. If you add cookings soda, rest the batter for 10 minutes before making the dosa. Do not forget.
For variations, you can soak 2 tbsp urad dal along with poha and grind the batter.

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Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread. Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box. We like South Indian style bread upma very much. 

Ingredients

• Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
• Big onion – 1 no (slice cut or finely chopped)
• Green chilli – 1 no (finely chopped)
• Ginger & garlic paste – 1 tsp
• Curry leaves – a sprig
• Tomato – 2 nos (Medium, finely chopped)
• Red chilly powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Turmeric powder – 1/4 tsp

To Temper:

• Cooking oil - 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves - Few
• Coriander leaves – to garnish
• Salt – as required.
• Water - 2 tbsp
• Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)

Method

• Finely chop or slice the onion, green chilly , tomato and set aside.
• Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
• Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
• Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.

• Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
• Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 

                  

• Switch off the fire and add the lemon juice if desired.
• Garnish with coriander leaves..

Serve hot!!

Bye, catch u all in my next post :)

Technorati Tags: Bread seeyali,Bread upma,Bread recipes,Tiffin varieties with bread,Easy bread upma

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Verum Arisi Dosai, Rice Koozh Recipe - Easy Breakfast Recipes

Verum arisi dosa/Rice flour dosa is a very simple and easy to make breakfast recipe. I’ve given two different methods. Do refer both.

Ingredients

1 cup - 250ml

For batter:

• Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
• Salt – to taste
• Water – To grind

To Temper:

• Oil- 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal  -  1 tsp
• Curry leaves – 1 sprig
• Big onions – 2 nos(Finely chopped)
• Green chillies – 2 nos(Slit cut)
• Ginger – 1 inch size (finely chopped)

Method

• Wash and the soak the rice for 2 hrs. Grind it to a smooth paste by adding water in between.
• Let it ferment overnight or a minimum of 10 – 12 hrs.
• This batter should be watery. So add water before making dosa.
• Heat oil in  a kadai and temper all the items . Now add the chopped onions , green chilly & ginger.saute till they are transparent. Add everything into the batter .Mix well.

• Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
• Cook it for 1 min (the sides will come out) and flip it over. Again cook for 1-2 min.
• Remove once it gets cooked.

Hot n Crispy rice flour dosa is ready!!

It tastes divine with Tomato – channa dal chutney.

ALTERNATE METHOD (Instant Rice Flour Dosa)_
The above said dosa can be done using ready made rice flour instead of grinding the batter. Can make dosas instantly.
The only change is dissolve 1 cup of rice flour in 3 cups of water add 3 tbsp rava by adding salt(make sure there are no lumps). Add half a cup of buttermilk. If it becomes too watery add rice flour and vice versa.
Now add all the tempering items as mentioned above and make dosas. The Problem is that dosa may get cracked and looks dry . (BUT IT DEPENDS ON THE QUALITY OF RICE FLOUR).

RICE KOOZH / MOR KOOZH / KALI

Whenever we have this dosa as a dinner or breakfast, we prepare mor koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

Ingredients:

• Rice flour batter – 1 cup
• water – 4-5 cups(depends)

To temper:

• Oil – 1 tbsp
• Mustard seeds- 1/2 tsp
• Urad dal – 1 tsp
• Chana dal – 2 tsp
• Asafetida /Hing-1/2 tsp
• Curry leaves – 1 sprig
• Red chilly – 2 nos(pinched)
• Coconut oil – 1 tsp

Method:

• Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
• Now add the water and bring it to boil.Pour the batter into it.
• Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.

• Cover cook it for 5 – 10 mins by stirring in between.Once it gets cooked,it will leaves the sides of pan & it becomes thick.Remove the kadai and add the coconut oil .
• Let it cool a little and serve warm!!

ALTERNATE METHODS (Instant Rice Flour Koozh)

1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.

TIPS:

• Increase the amount of rice flour and add some water if it is sour.

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