7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu. 

Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting.

 Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.  

But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors.

 I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it.  If you don’t want this pan, you can make in dosa tawa itself.  You can make 3 to 4 per batch based on the size of your dosa tawa.

 I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings. 

Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !

7 taste uthappam / 5 taste uthappam recipe

How to make easy and colorful 7 taste uthappam with idli dosa batter.

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Idli dosa batter - 1 cup Big onion - 1/2 no ( finely chopped) Colored Capsicum - 2 tbsp (finely chopped, I used green) Tomato - 1/2 no (-do-) Pepper powder - 1/4 tsp Coriander leaves - 2 tbsp (finely chopped) Carrot - 1 ( grated) Dry fruits and nuts - 2 tbsp ( I used cashews and dry grapes) Idli podi / Gun powder - as needed Cooking oil / Sesame oil /Ghee - to drizzle over dosa

HOW TO MAKE 7 TASTE UTHAPPAM RECIPE

1. Wash and chop all the vegetables finely. Grate carrot.
2. Take idli dosa batter and add little water if batter is too thick.
3. Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
4. Sprinkle the topping over each dosa. Drizzle oil around the dosa.
5. Cook in medium flame. Flip and cook the other side till toppings become golden in color.
6. Remove and serve hot with chutney or sambar !

7 TASTE UTHAPPAM - STEP BY STEP PICTURES

To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside. Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery. Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter. Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa. Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam. Remove in a plate and serve hot with chutney and sambar ! Enjoy !

Note

For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits. To make 5 taste uthappam, skip any two toppings and make the remaining. Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version. Coconut chutney or sambar is the best side dish for these uthappam.

Colorful, tasty 7 taste uthappam is ready ! Enjoy !

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How To Make Sprouts At Home – Moong Bean Sprouts – Green Gram Sprouts

Sprouts are nothing but germinated seeds that are high in nutrition. Some of the edible sprouts are alfalfa, broccoli, mung bean, green peas, chana and radish sprouts. Making sprouts at home is so easy. I make moong bean sprouts also known as green gram sprouts regularly for making sprouts salad for his lunch box, sprouted green gram kurma for roti and sometimes sprouts chaat in weekends. But I never thought of making a separate post for this until few of my readers asked me to make a detailed post on how to make sprouts at home.

As we all know, sprouting a legume increases its nutritional value. Sprouts are rich in protein, vitamins and minerals. Sprouts are more helpful for weight loss by keeping the tummy full for long time. It is always better to consume homemade sprouts than the store bought ones as its more healthy, fresh and hygienic. Tomorrow I will share a simple moong sprouts salad that aids in weight loss. Before that we will see how to make sprouts at home easily in simple steps. Lets see how to make green gram sprouts with step by step pics.

How to make sprouts at home

How to make green gram sprouts at home easily

Cuisine: Indian

Category: Health food

Serves: 2 cups

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram / Moong bean - 1 cup Water - to soak Cotton cloth / kerchief - 1

HOW TO MAKE SPROUTS

1. Wash the green gram and soak overnight in enough water.
2. The next morning drain the soaked water completely.
3. Take the soaked green gram in a clean cotton cloth.
4. Tie it and set aside for a day to two.
5. Green gram would germinate and gets sprouted. Store this in a box inside refrigerator.
6. Consume it within 2 to 3 days. You can make salad, gravy, rice and chaat with sprouts.

HOW TO MAKE SPROUTS AT HOME - STEP BY STEP PICTURES

Wash the green gram (moong bean) twice or thrice. Add enough water and soak it for 8 hours or over night. The next day morning drain all the soaked water from green gram. Keep the green gram in a clean cotton cloth. Tie the cloth and keep aside for one to two days. After one day, open the cloth and check whether the moong bean is germinated. If not keep it for one or two days more. You can even refrigerate and sprout it. Once its sprouted, transfer them to a clean container. Use whenever needed. It stays good for 2 to 3 days in refrigerator. Its always better to consume small sized sprouts. Do not consume if its over grown.

Note

You can use green peas, brown chana / kala chana, ragi/ finger millet and sprout it. But sprouting time may vary based on the legume.  Time duration for sprouts may differ based on the weather in your place.

Try this easy method of making sprouts and share your feedback with me.

Technorati Tags: how to make sprouts,sprouts recipe,green moong sprouts,mung bean sprouts,how to make sprouts at home,green gram sprouts

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Besan Toast Recipe – How To Make Bread Besan Toast

Last week I prepared few easy, instant breakfast and dinner recipes with bread. This Bread besan toast is one among them. Its a super quick recipe that can be prepared under 10 minutes. We can make this bread toast in a dosa tawa or oven. Usually I make this besan toast for Sunday breakfast if I wake up late in the morning. I used besan and rice flour to make the toast crispy. You can use rava / semolina too. Its a simple bread toast recipe with less calories. You can do many variations in this recipe by adding grated carrot, cheese etc. This recipe would be helpful for bachelors, working women to make a quick breakfast, dinner or evening snack. Kids would love it with tomato ketchup. It tastes the best when served hot. Friends, do try this easy, yummy bread besan toast and share your feedback with me. Check out the video below !

Besan toast recipe - Bread besan toast in a tawa

Besan bread toast recipe in a dosa tawa

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bread slices - 5 ( I used Milk bread ) Besan flour - 1 cup Rice flour or Semolina/ sooji - 2 tbsp Red chilli powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Salt & water - as needed Ajwain or cumin seeds - 1/2 tsp Big onion - 1 (finely chopped) Capsicum - 2 tbsp (-do-) Coriander leaves - 2 tbsp (-do-) Tomato - 1 (-do-) Cooking oil or butter or ghee - to toast the bread

HOW TO MAKE BESAN BREAD TOAST

1. Wash and chop onion, tomato, capsicum.
2. In a wide bowl, mix all the ingredients given above except cooking oil.
3. Add required water and make a smooth, thick batter.
4. Dip the bread slice in the besan batter. Heat dosa tawa adding oil or butter.
5. Put the bread slice and toast both sides by drizzling oil, ghee or butter.
6. Remove and enjoy hot with tomato ketchup.

BESAN TOAST RECIPE - STEP BY STEP PICTURES

Wash and chop the vegetables finely. In a wide bowl, mix besan flour, rice flour, cumin or ajwain, chopped vegetables, coriander leaves, salt, chilli powder, turmeric and garam masala powder. Add required water and mix well without any lumps. Batter should be slightly thick and spreadable. Take a bread slice ( you can cut the bread slice into 2 triangles and use it too) and dip in the batter. Apply batter on both sides of the bread. Heat a dosa tawa with butter or ghee. Keep the bread slice dipped in besan batter. Cook in low to medium flame on one side. Flip and cook the other side. Drizzle some cooking oil / butter or ghee all over the bread slice. Remove after cooking both the sides to golden brown. Serve hot with tomato ketchup. Tastes yummy !            Enjoy !

Note

For variations you can add 1 tsp of ginger garlic paste to the batter. You can also add grated carrot, boiled corn kernels to the batter. For kids, you can add some grated cheese while toasting the bread or garnish with grated cheese and serve it.

Try this easy, yummy, kids friendly besan toast recipe and enjoy !

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Rava Adai Recipe – Rava Kara Adai Dosa Recipe

My husband loves South Indian Adai recipe with lentils / dal and rice. So I try to make varieties of adai recipes at home.  Recently I came across this rava adai recipe without rice in Chitra Murali’s kitchen YouTube channel. This is not an instant version. Its prepared by soaking dals. Rava, 4 different dals and curd are the major ingredients. It came out very well. It was soft in the corners and crispy in the middle.  Sendhil loved it. He couldn’t find any difference between our regular adai with rice and this rava kara adai. I am happy with this recipe and planning to make it often. Friends, If you are looking for some healthy breakfast and dinner recipes without rice, this is the one. Do give a try and let me know how you liked it. Lets see how to make this yummy rava adai recipe with step by step pictures.

Rava adai recipe

Rava adai recipe - Sooji adai recipe with dal and semolina

Cuisine: South Indian

Category: Breakfast

Serves: 8

Prep time: 2 zhours

Cook time: 5 Minutes

Total time: 2h5 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay rava / Sooji / Semolina - 1/2 cup (unroasted) Curd - 1/4 cup Moong dal - 1/4 cup Toor dal - 1/4 cup Chana dal - 1/4 cup Urad dal - 1/4 cup Red chilli - 6 (I used 4) Hing/ asafetida - 1/2 tsp Big onion – 1 no (Chopped finely) Curry leaves - Few Ginger - 1 inch piece Salt & water - as needed Cooking oil - as needed

HOW TO MAKE RAVA ADAI

1. Wash and soak the dals together for 2 to 4 hours.
2. In a mixie jar, take red chilli, ginger, salt and hing. Grind coarsely.
3. Add soaked dals and grind to a slightly coarse paste. Set aside.
4. In a bowl take rava and curd. Add dal paste and mix well.
5. Add required water to make it thick but pourable batter. Add onion, hing, curry leaves. Mix well.
6. Heat dosa tawa. Spread a ladleful of batter. Drizzle oil and cook both the sides.
7. Remove and serve hot with chutney, jaggery and butter !

RAVA ADAI RECIPE - STEP BY STEP PICTURES

Wash and soak dals together for 2 to 4 hours. In a mixie jar take red chilli, ginger, salt and hing. Grind everything coarsely. Add soaked dals without water and grind to a slightly coarse paste. Set aside. In a wide bowl, take the rava/ semolina and curd. Mix well. Add the dal paste and mix everything together. Add finely chopped onion, hing, curry leaves and coconut bits (optional). Add some water if needed and make a batter which is thick but pourable and spreadable. Now you can make this adai instantly.  No resting time is needed.  Heat a dosa tawa. Pour a ladleful of batter and spread it slightly. Put a hole in the middle. Drizzle oil in the center and around the corners. Cover the dosa pan with a lid. Let it cook for a minute in medium flame. Open the lid and flip the adai. Cook the other side till golden brown. Remove and serve hot with chutney or jaggery and butter ! Enjoy !.

Note

For variations, you can reduce the quantity of curd to 1/4 cup. Adjust the quantity of red chilli as per your taste. You can also use rice rava instead of Bombay rava. You can skip or reduce the amount of curd. But curd helps to give a mild tanginess as we are making this adai instantly after grinding.

Try this easy, yummy rava adai recipe and enjoy !

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Easy Chocolate Sandwich Recipe With Chocolate Syrup

Here is an easy and quick chocolate sandwich recipe using Hershey’s chocolate syrup and butter. Usually chocolate sandwich is prepared by using cooking chocolate. But this is a quick and simple recipe I tried after tasting it in a popular Sandwich outlet named Hari super sandwich in Jayanagar, Bangalore. I watched him making this sandwich in a super quick method and took a video as well. Long back I shared the video in my Instagram page. After that I too started making chocolate sandwich very often in a slightly modified method for Raksha’s snack box and for our weekend breakfast. It has become our family favorite. It tastes so close to Hari's. Recently I noticed that I haven’t shared this simple recipe with you all. So I wanted to post this easy chocolate sandwich recipe today😊. You can use any chocolate syrup or chocolate spread in this recipe. You can use Nutella as well. I made this sandwich in a dosa tawa by toasting the bread greased with butter. You can also grill it and make grilled chocolate sandwich. It looks even more attractive. For variations, you can make this sandwich without fire, add grated cheese, garnish with chopped nuts, spirnklers etc. Make your own variations and enjoy. Friends, do try this super yummy chocolate sandwich recipe for your kids snacks or breakfast. It tastes great when served hot. Your kids would love it for sure and ask for more. Even your husband will love it😃. Do try it and share your feedback with me !

Check out my other SANDWICH RECIPES too !

Chocolate sandwich recipe with chocolate syrup

Chocolate sandwich recipe with Hersheys chocolate syrup

Cuisine: Indian

Category: Kids recipes

Serves: Serves 2

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread - 8 slices Butter - 2 to 3 tbsp (softened ) Hershey’s chocolate syrup - 3 tbp ( As needed)

HOW TO MAKE CHOCOLATE SANDWICH RECIPE

1. Take 2 bread slices. Apply bread on one side of the bread.
2. Heat a dosa tawa. Lower the flame and toast the buttered side.
3. While the bread gets toasted in low flame, apply chocolate syrup on one slice.
4. Spread butter in the other slice. Do this job quickly. Cover it and remove in a plate.
5. Drizzle some chocolate syrup over the sandwich and serve hot !

CHOCOLATE SANDWICH RECIPE - STEP BY STEP PICTURES

Take 2 bread slices in a plate. Apply soft butter on one side of both bread. Heat a dosa tawa. Lower the flame completely. Keep the buttered side on the tawa. Toast in low flame. Immediately start to apply chocolate syrup on one of the bread slices. Apply butter in the other slice. As soon as the bottom is toasted, cover the sandwich by placing buttered side over the chocolate side.  Do this process quickly else bread will burn at the bottom. Bread becomes soft as it toasts. Remove it and enjoy hot. I cut into 6 small pieces just like the way it was served in Hari Sandwich center. Its easy to eat and looks cute as well ! Drizzle more chocolate syrup if you like. Enjoy hot for best taste !

Note

For variations, you can apply chocolate spread instead of syrup. Remember you should keep the flame very low while spreading the chocolate and butter. Do it quickly else bread will burn at the bottom. You can sprinkle some cheese gratings to make cheese chocolate sandwich recipe. You can also grill the sandwich in a toaster instead of dosa tawa. Use fresh milk bread for best taste.

Try this yummy, kids friendly sandwich recipe and enjoy !

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Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. 

Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. 

For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Carrot / Gajar - 3 Boiled milk - 1/2 liter Sugar - 1/2 to 3/4 cup Cardamom powder - 1/2 tsp Cashew nuts - 5 + 5 for roasting Badam/ almonds – 5 Ghee – 1 tbsp Water - if required Saffron threads - to garnish

HOW TO MAKE CARROT KHEER

1. Wash and peel the carrot. Cut into roundels.
2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
3. Grind the carrot and nuts to smooth paste. Add to cooker.
4. Add milk, sugar and cardamom powder. Boil for few minutes.
5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
6. Serve warm or hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the carrot. Trim the top and bottom part. Cut into roundels. Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely. In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.   Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

Note

You can adjust the quantity of sugar as per your taste. Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery. This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

Try this easy, yummy carrot kheer and enjoy !

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Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes.  too !

Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe

Cuisine: Chettinad

Category: Biryani recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Steamed rice / Puzhungal arisi - 1 cup Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Bay leaf - 1 Black stone flower - 1 Fennel seeds – 1/2 tsp Big onion - 1 (sliced or finely chopped) Green chilli - 3 to 4 Ripe tomato - 1 Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas) Turmeric powder – 1/2 tsp (optional, I used it) Water - 2.25 cups Salt - as needed To Grind - Paste 1 Mint leaves - a handful Garlic cloves - 10 To grind - Paste 2 Grated coconut - 2 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1

HOW TO MAKE CHETTINAD VEG BIRYANI

1. Wash the rice. Wash the vegetables and chop into small pieces.
2. Grind paste 1 and paste 2 separately.
3. Heat oil + ghee in a pressure cooker.
4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
6. Add paste 2 and saute for few minutes. Add water and washed rice.
7. Mix gently and pressure cook in low flame for one whistle.
8. Open the cooker and fluff the rice gently. Serve with raita !

CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf. Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato. Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.    Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil.  Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita !

Note

Adjust the quantity of green chilli as per your taste. I made medium spiced biryani. You have to grind the paste 1 and 2 separately. For variations, you can grind green chilli along with garlic and mint leaves. You can also use basmati rice or seeraga samba / jeera rice for more flavor.

Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 

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