Instant Dosa

Ingredients:
Rice Flour : 1 Cup
Maida (All purpose Flour) : 3/4 Cup
Wheat Flour : 3/4 Cup
Mustard  + Jeera : 1 tsp
Onion : 1 medium size
Ginger paste : 1 tsp
Curry leaves : 1 string
Coriander Leaves : 1/4 bunch
Salt according to your taste
Oil : 1/2 tbsp

Method:

Mix the three flours with salt by adding water to it.  Keep aside.
Now on the dosa pan or seperate pan add oil. Once it is hot add mustard + jeera seeds.
Once they splitter, add curry leaves, onion and ginger paste.
Fry till onions are transluscent.
Now add this to dosa batter with coriander.
Add water more, i.e it should be thinner than regular dosa batter.
Now heat the dosa pan, pour dosa batter from outer to inner side. Pour few oil drops round the dosa.
After sometime flip the dosa and cook the other side.
Crispy Instant dosa is ready to have with coconut chutney.

Bread toast with Groundnut Chutney Pudi

This is simple and handy toast. You can prepare instantly.We can have at any time.

 Ingredients:
Bread : 4 slices
Ghee : 2 tsp(Depends on your diet)
Groundnut Chutney Pudi : 4 tbsp ( The recipe you can find  here)

Method :
Heat a non stick pan.
Pour some ghee on pan and toast the bread on both sides.
Once they are toasted, spread the Groundnut Chutney Pudi on one side of bread.
Done, Yummy Bread toast is ready to eat. You can have as evening snack or morning breakfast.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event

Pesarattu Dosa / Hesar Kalu Dosa

Ingredients:
Hesar Kalu / Pesaru / Green gram : 1 Cup
Rice : 1/2 Cup
Green Chillies : 4
Ginger : 1/2 inch
Jeera : 1 tsp
Chopped Coriander : 1/2 bunch
Salt according to your taste

Method:
Soak Green gram and rice together for 5-6 hrs or whole night.
Now grind the soaked item together with remaining items into a soft batter.
Soak the batter for half an hour to get crispy dosas.
Heat the non-stick pan.
Pour the batter in the centre and using a small bowl spread the batter evenly on the pan.
Pour some oil on dosa.
After sometime, bake the other side also.
Now Pesarattu Dosa is ready. It can be served with chutney, pickle or sambar.

Tip: You can spread some chopped onions, green chillies and coriander on one side and serve.

This recipe is sent to MLLA-19th Helping Event Announcement and to Susans Event

Uttapam

Ingredients:
For Batter:
3 cup plain rice
1 cup urad dal
1 tsp. methi (fenugreek) seeds

For stuff:
1 Onion
1 Bunch of fresh Coriander leaves
1 or 2 Green Chillies
1 tbsp butter
Salt for taste

Method:
Batter is made same as we make for dosas.
Wash the batter ingredients and leave for 5-6 hours to soak.
Grind it very fine and leave to ferment in a warm place for the whole night.
Chop the onion , green chillies and coriander leaves very fine.
Now add these to a cup of batter and mix well by adding salt as for taste.
Heat the non-stick pan or tawa.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional).
After sometime turn the Uttapam with the help of a spatula.
Now bake the other side also.
Turn it once more and keep it for less than a minute to make it crisp.
Serve hot Uttapam with sambar and coconut chutney by adding some butter on top of it.

Peas Cutlet

Ingredients:
Green Peas : 200gms
Potatoes : 2
Carrot : 1
3 chopped green chillies
Ginger-Garlic paste : 2 tsp
Coriander leaves : 1/ 2 cup
Bread : 2-3
Garam masala : 1tsp
Salt to taste
Oil for frying

Method:
Cook green peas, carrot and potatoes till they are tender.
Allow them to cool thoroughly.
Make the small pieces of bread and mix with all the other ingriedients.
Divide the mixture into equal portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Heat the pan. Applying some oil on the pan, roast the cutlets.
Roast them till they are golden brown.
Serve hot this Peas Cutlet with tomato sauce.

Sending it over to EC for WYF: Breakfast event announcement

Vegetable Vermicell Upma

Ingredients:
1 cup vermicelli
1 big green chilly
2 tsp ghee
2 tsp oil
1/2 tsp mustard seeds
Few curry leaves
1/4 tsp ginger paste
1/2 cup frozen vegetables(peas,carrot and beans)
1 1/2 cups water
Salt to taste
Finely chopped coriander leaves to garnish

Method:
Heat the ghee and add the vermicelli. Roast it till the colour starts changing. Transfer to a plate.
Now heat oil and add mustard seeds. When it splutters add the green chillies, ginger paste and curry leaves.
Now add the vegetables and fry for a minute.
Then add water and salt.
When water starts boiling, add the roasted vermicelli and cook on low flame till done.
Garnish with finely chopped coriander leaves.
Now healthy Vegetable Vermicell Upma is ready to serve.

Sending it over to EC for WYF: Breakfast event announcement

Paddu or Gundpangli

Paddu or Gundpangli is made with the same batter of dosa but the tava is different. To prepare this we need special paddu tawa.

Ingredients:
Parboiled Rice or Plain Rice : 3 cups
Urad Dal : 1 cup
Fenugreek seeds/menthe kaalu - 1/2 tsp
Salt for taste
Pressed Rice /Avalakki : 1/2 cup OR Puffed Rice/Mandakki/Puri : 1/2 cup
Oil

Method:
Soak rice,urad dal with fenugreek seeds around 5 hours.
Make a smooth paste of this soaked mixture (batter should be like normal dosa batter).
Allow it to ferment for 6-8 hours (I normally keep it overnight)
Add salt to this batter .
Heat the paddu or gundpangli tawa.
Add 2 drops of oil to each of the holes, pour this batter and close with plate or close lid.
After a min, remove the lid and turnover paddu using the wooden stick or a spoon.
Cook on both sides until it turns golden brown.
Serve it hot with a coconut chutney or groundnut chutney of your choice.

Variation:
Onion Paddu / Gundponglu :
Add chopped Onion , Chopped Green Chilli to the paddu batter and make paddus as explained above.

Upma (Upittu)

Ingredients:
Rava / Sooji (Semolina) : 1 cup
Ginger chopped : 1 inch
Onion chopped : 1
Green Chillies slit sideways : 3
Carrot chopped :1
Green Peas frozen or fresh : 1/4 cup
Salt to taste

Seasoning:
Mustard Seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Oil : 2 tblsp
Ghee : 1 tblsp
Few curry leaves
Finely chopped coriander leaves
Lemon juice to taste

Procedure:
Heat 1tbsp. pure ghee / unsalted butter and fry cleaned rava on a moderate heat stirring constantly to light brown color and set aside.
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
Also add the chana dal, urad dal and curry leaves to it and fry them.
Now add ginger,green chilies and onion. Sauté for 2-3 minutes or till the onion turn golden brown.
Add all the vegetables and fry them for two more minutes.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the fried rava to it stirring continuosly, so that no lumps are formed.
After 2 minutes turn off the heat.
Serve hot garnished with coriander and lemon juice.
Upma is ready to serve.

Avalakki Vaggarane

Avallaki also known as poha/pressed rice can be used for breakfast. This is good and easy to make. This recipe is known as avalakki vaggarane in kannada.

Ingredients:
Thick Rice flakes(Avalakki/Poha/pressed rice) - 2 cups
Onion - 1/2 no
Carrot - 1
Salt - As reqd
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - A few
Cut Green Chillies - 3 nos
Turmeric powder - 1/2 tsp
Freshly grated coconut - 3 tbsp
Lemon juice - A little
Chopped coriander leaves - 1 tbsp
Putani Pudi(split dalia powder) - 1 tbsp (optional)

Preparation Method:
Take thick poha, wash it twice (like rice)and drain water.
Add about 3/4 cup of water to soak and keep aside for 8-10 minutes. After soaking, poha will become soft and dry.
Add salt and putani pudi, mix it and set aside.
Heat oil in a pan.
Add the mustard seeds. After they splitter add curry leaves.
Add cut onions and and carrot.
Fry till they become soft.
Add turmeric powder.
Now add poha to it and mix well.
Finally, add grated coconut and squeeze a little bit of lemon juice on it. Mix well.
Keep till poha gets warm.
Garnish with coriander leaves.

You can serve avalakki vaggarane with lemon pickle and curds.

Akki Roti (Rice Roti)

Akki roti is famous in South India.

Ingredients:
2 cups: Rice flour (Akki hittu)
1/2 cup: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves(kothumbari soppu)
Oil for roasting
Salt to taste

Method:
Mix all the ingredients.
Now knead well using hot water to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thin rotti.
Heat the pan and put the prepared rotti on it.
Apply some oil on rotti. Cook well on both sides. Repeat the same with the remaining dough.
You can eat akki roti alone or serve with coconut chutney.

Tip:
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.

South Indian Tiffins - Idli, Idli Upma

Idli
Ingredients:
urad powder 1 cup
rice flour 1 cup
idli rava 1 cup
salt to taste
pinch of rapid rise yeast
water to mix

Method:
Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency.
Grease the idli moulds and spoon the batter into them.
Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
Take out from the fire and let cool for a while and then remove the idlis from the moulds.
Serve hot with chutney, sambar or both.
This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.
Note:
If you are using the pressure cooker, do not use the weight while making idlis.

Idli Upma
Ingredients:
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method:
Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds.
Serve hot with chutney. It'll taste really great.

Dosas - Sada (Plain) Dosa

Sada (Plain) Dosa

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method:
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar or even with dry aloo .