Whole Wheat Dosa | Healthy BreakFast Recipe

Ingredients

• 1 cup whole wheat flour (atta)
• 2 Tbsp sooji fine (semolina)
• 1/2 tsp salt
• 1 tsp sugar
• 1 Tbsp oil (canola or vegetable oil)
• 1/4 tsp black pepper
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp baking soda
• 1-1/4 cups water
• 4 Tbsp oil for cooking (canola or vegetable oil)
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Ingredients

1. Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.
2. Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.
3. Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.
4. When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.
5. Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

Ingredients:

• Curd/ Yogurt – 2 Cups thick curd + 1/2 Cup water liquid from curds
• Rice (Sona masuri, washed) – 1 Cup
• Fenugreek Seeds – 3/4 tsp
• Salt – to taste
• Water – to adjust the consistency of the batter
• Oil – 1/4 tsp for frying each dosa.

Process:

• Soak washed rice, fenugreek seeds in 1 Cup of curd/ Yogurt and 1/2 Cup of watery liquid from yogurt for 3 hrs.
• Grind the soaked ingredients without using any additional water to a smooth paste.
• Cover and leave it to ferments in a warm place for 7 hrs.
• Add salt, rest of the yogurt/ curd to the fermented batter and adjust the consistency of the batter using some water. Mix well until combined. Do not try to break the tiny lumps of yogurt that you see here and there.
• Now the batter is ready, let’s start making dosa.
• Heat a dosa tawa on medium, to check if the pan is enough hot, sprinkle some water, it should sizzle and evaporate in few secs.
• Rub the dosa tawa with a onion slice to give a non stick finish to the tawa, you need not do this when using non stick dosa tawa.
• Add 1 and 1/2 ladlefuls of prepared dosa batter and spread in circular motion with very light hands until you get 8 inch diameter circle.
• Add 1/4 tsp of oil on top of the dosa, cover and cook till it gets golden color underneath.
• Loosen the edges of the dosa and fold at the center. serve hot or cold with chutney of your choice.

Tips:

• Follow the ratio of Yogurt, rice and fenugreek seeds.
• Fermentation of the batter shouldn’t be more than 7 hrs.
• Adding yogurt in two different times gives a unique texture and taste to these dosas, so follow the recipe carefully.
• Adjusting the consistency of the batter is important, don’t make it too thin or thick.
• Spreading the batter with light hands ensure dosas not to stick to the pan.
• Cook the dosas only on one side with the lid on, otherwise they become dry.
• This batter doesn’t rise like regular dosa batter, but after fermentation it gives out a nice fermented flavor.

Classic South Indian Rava Idli Recipe

Ingredients

• 1 cup Sooji (rava)
• 1 cup Yogurt (Curd)
• Salt , to taste
• 2 sprig Coriander leaves (Dhania) , finely chopped
• 2 tablespoons Cashew nuts , broken
• 1 Carrot , grated
• 1/2 teaspoon Enos fruit salt
For the seasoning
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon White Urad Dal (Split)
• 1/4 teaspoon Asafoetida (hing)
• 2 Green Chillies , finely chopped
• 1 inch Ginger , grated
• 1 sprig Curry leaves , finely chopped

Directions for Classic South Indian Rava Idli Recipe

1. To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready.
2. Heat a teaspoon of oil in a pan, add mustard seeds and allow it to crackle. Add the torn curry leaves, the grated ginger, green chilies and cashewnuts. Roast them for a few minutes. Add the Semolina/Rava and roast until you get a good aroma. Set aside to cool. 
3. Set aside the roasted rava idli mixture to cool. Add the yogurt, along with just enough water to make a thick batter and keep aside to rest for 10 to 15 minutes.
4. After the resting period, you will have to add a little more more as the rava idli batter would have thickened. Add the grated carrots and enos fruit salt and whisk the rava idli batter.
5. If the batter is too dry, add water to make a thick batter. Stir well for a couple of minutes
6. Grease the idli mold with oil and spoon the Rava Idli mixture into the cavities. Place it in a preheated steamer and steam for 10 minutes until done.
7. When you test, the rava idli should be cooked and the tester should come out clean.
8. Serve the Rava Idli along with South Indian Coconut Chutney for a quick and wholesome breakfast.

Chilli Paneer & Oats Dosa Recipe | Healthy Break Fast

The Paneer Oats & Chilli Dosa can also be served with chutney as a healthy breakfast option
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Ingredients

For Dosa
• 1 cup rice flour
• 1/2 cup sooji rava
• 1/2 cup wheat flour
• salt to taste
• 1/2 teaspoon oil per dosa for cooking
For Paneer Oats & Chilli
• 200 grams paneer 
• 3 cloves garlic
• 1 green capsicum, finely chopped
• 2 large tomatoes, finely chopped
• 1/2 cup green spring onions, chopped
• 40 grams oats
• 2 tablespoons Schezwan sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon oil

Directions for Chilli Paneer & Oats Dosa Recipe

1. To begin the preparation of Chilli Paneer & Oats Dosa, in a kadai heat 1 teaspoon oil over medium heat, and add the garlic, onion and capsicum and saute until soft and tender.
2. Once done, add the chopped tomatoes, the paneer, the sauces, the oats and 1/4 cup of water. Check the salt and cook the chili paneer until the oats is cooked through. Once done, turn off the heat.
3. To make the dosa batter, combine all the dosa ingredients and add 2 cups of water and stir to combine the batter well. The batter should be of thick pouring consistency.
4. Keep the batter aside for 10 minutes and then proceed to make the dosa. If toothick adjust by adding water.
5. Heat a non-stick pan and pour a ladle of dosa batter and spread it thin. Do not make it very thin because it might tear. Drizzle half a teaspoon of oil and cook until browned and crisp.
6. Once browned, spoon the chilli oats paneer in the center and fold the dosa in halfand. 
7. Your Chilli Paneer & Oats Dosa is now ready to be served as a delicious breakfast or tea time meal.

Onion Rava Dosa Recipe (Savoury Semolina Breakfast Crepe)

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The Onion Rava Dosa is savoury crepe made from semolina and flavoured with green chillies, cumin and black pepper. It is an all time favourite dish at my home for breakfast or dinner. If I run out of the regular dosa batter then the Rava Dosa is the answer as it does not require fermentation or any advance preparation.

Ingredients

• 1/2 cup semolina (sooji/ rava)
• 1/2 cup rice flour
• 1/2 cup all purpose flour
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon crushed black pepper
• oil for making the dosa
• 2 tablespoons finely chopped coriander leaves
• salt to taste

• Directions for Onion Rava Dosa Recipe

  1. To begin making the Onion Rava Dosa Recipe, in a large bowl combine the semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
  2. Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.
  3. (when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp)
  4. Heat a iron skillet or a crepe pan on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa.
  5. Pour a ladle of the batter in a circular motion starting from the outer edges. The batter will flow towards the centre. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.
  6. Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.
  7. Drizzle about 1 teaspoon of oil or ghee around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in colour.
  8. Remove the dosa off the pan and fold from both sides.
  9. Repeat to make the remaining dosas.
  10. Serve the Rava Dosa along with Vengayam Sambar and Tomato Chutney.
  11. Note: Do not try to spread the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.

Besan Puda Recipe | Gram Flour Dosa

BasenKa Puda is a tasty dish for breakfast or a light lunch.  This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.

Makes 5 pudas.

Ingredients:

• 1 cup besan (gram flour) (available in Indian grocery stores)
• 1/4 cup rice flour (optional)
• 1 teaspoon salt
• 3/4 cup water
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon chopped green chilies
• 1 cup shredded zucchini (Italian squash)
• 1 tablespoon chopped cilantro (green coriander)
• About 6 tablespoons of oil to cook

Method

1. Shred the zucchini with the skin and keep aside.
2. Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the
   consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
3. Use  a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
4. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
5. When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
6. Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
7. Repeat for the remaining pudas.

Tips:

Spread the batter quickly, or it will begin to dry and will be difficult to spread.

Serving Suggestions:

1. You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
2. Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

Variations

1. Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
2. If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
3. Cilantro can be replaced with  ground coriander powder.

Quick Rava Idli | Healthy Breakfast Recipe

Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix!

Ingredients

For The Batter1 cup semolina (rava /sooji)
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania) , optional
salt to taste
3/4 tsp fruit salt

Other Ingredients1 tsp oil
1/2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts (kaju)
4 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
a pinch of asafoetida (hing)
oil for greasing

For Servingcoconut chutney

Method

For the batter

1. Combine all ingredients together, except the fruit salt along with 1 cup of water in a deep bowl andmix well. Keep aside for 10 minutes.

How to proceed

1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cashewnuts, curry leaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for 1 minute.
2. Add this tempering to the batter and mix well.
3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
4. When the bubbles form, mix gently.
5. Pour a little batter into each greased idli mould and steam in a steamer for 7 to 8 minutes or till the idlis are cooked.

How to pack

1. Allow them to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.

Grilled daily Sandwitch | Italian BreakFast recipe

Course: Breakfast

Cuisine: Italian

INGREDIENTS

• 8 slices bread
• 4 paneer slices (100gms)
• 1 onion sliced into rings
• 1 cucumber sliced into roundels
• 2 tomatoes sliced into rings
• 1 green capsicum sliced
• 1 tsp chaat masala
• 4 cheese slices optional
• 4 tsp green mint and coriander chutney
• 4 tsp tomato ketchup
• Salt to taste

PROCESS

• Arrange the paneer, onions, cucumbers, tomatoes and capsicum on four of the slices of bread. Sprinkle some salt and chaat masala over the vegetables and then top with cheese. Apply the green chutney on the other four slices of bread and place them on top of the other slices topped with the vegetables. Press the two sides of the sandwiches together and grill on a pan till both sides are golden brown. 
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Urad Dal Puri (Bedmi Kachori) Recipe , Spicy Indian Bread

Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!

Make 8 puries.

Ingredients:

• 1/4 cup urad dal (available in Indian grocery stores)
• 1 cup whole wheat flour (roti atta)
• 1 tablespoon fennel seed powder (Saunf)
• 1 tablespoon coriander powder (dhania)
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon dry ginger powder (sonth)
• 1/2 teaspoon red chili flakes adjust to taste
• 1/2 teaspoon salt
• 2 tablespoon oil
• Oil to fry

Method

1. Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
2. In a bowl mix all the spices. Add to the flour and mix well.
3. Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
4. Oil your palm and knead the dough again and divide
   into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
5. Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
6. You can roll two or three puris before start frying,
   but do not roll all the puris at once or they will begin to dry out and fail to puff.
7. Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
8. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook
   until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
9. Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.

This is made for all special occasions at my home accompanied with spicy Squash sabji, raita and Methi Chutney.

Read more at http://www.manjulaskitchen.com/urad-dal-puri-bedmi-puri-kachori/#qWxA2WZQff54ChCt.99

Neer Dosa – Indian Breakfast Recipe

Unlike the regular dosa, Neer Dosa doesn’t need much soaking time, cooking time and fermentation time. So, you can have it whenever you are in a mood for it. The texture is smooth and very soft, they melt in your mouth. Even kids enjoy this Neer Dosa. Serve it with Chutney/ Sambar or Chutney Powder of your choice.

Serves 2 to 3
Preparation time – 5 mins
Soaking time – 1 hr
Cooking time – 1 min for each dosa.
Ingredients:

• Short Grain Rice(wash, soak in fresh water for 1 hr) – 1 Cup
• Coconut Milk/ shredded Coconut – 1/2 Cup
• Salt – to taste
• Oil – few drops for each dosa
• Water – 1 1/2 Cups to make the batter thin.

Process:

• Drain the water in which the rice has been soaking. Add the soaked rice to the blender with half of the coconut milk and grind to a paste for 2 mins.
• Then add in remaining coconut milk, salt and grind to a fine and smooth paste.
• Take the batter into a bowl and dilute with 1 1/2 cups of water. Check for the salt and add if needed. Mix well and the batter is ready.
• Heat the non stick pan, add few drops of oil and smear it well with a paper towel to take off the excess.
• Pour in couple of ladlefuls of batter onto the pan and cover to cook for 30 – 50 secs on medium heat until the top surface dries out.
• Add few drops of oil on other side. If needed flip the dosa and cook on the other side for 10 secs.
• Fold the dosa at the center and fold again to shape them in semicircles.
• Do the same thing with the remaining batter.
• Serve hot with chutney/ Sambar or Chutney Powder.

Instant Rawa Dosa | Indian Best BreakFast

My formula for Ravva Dosa – Dumping all the ingredients + mix + make dosas as simple as that no soaking time, blending time, fermenting time
Here goes the recipe for that easy breezy Ravva Dosa

Makes – 10 Dosas medium size
Preparation time – 10 mins
Cooking time – 5 mins for each dosa
Ingredients:

• Sooji(Coarse Variety) – 1 cup
• Rice Flour – 1/4 cup
• All Purpose Flour – 1/4 cup
• salt – to taste
• Green Chillies – 2
• Ginger(Grated) – 1 tsp
• Curry leaves – few
• Cumin Seeds – 1/2 tsp
• Coconut(finelu chopped) – optional
• Peppercorns(Crushed) – optional
• Yogurt – 2 cups or 1 cup atleat or use just water instead
• Oil – as required.
• Coriander(Chopped) – 1 Tbsp
• Onion (Chopped) – 1/4 cup

Procedure :

Step 1 : Into a mixing bowl add all the above ingredients and water except oil to make a pouring consistency batter.
Step 2 : Rst the batter for 10 min.
Step 3 : Mix the batter well, spread some onion on the skillet , spread the batter with any laddle and pour the batter onto the hot skillet.
Step 4 : Cook for a min, drizzle some oil, cook for two more mins, flip to another side, cook for another min.
Step 5 : Move the dosa onto the serving plate.
Step 6 : Mix the batter everytime you pour the batter onto the skillet.
Step 7 : Make all the dosas ith the remaining batter.
Step 8 : Serve hot with any Coconut Chutney.

https://youtu.be/AySvarfe-gA

EGG PARATH PARATHA

Egg parath paratha is a kids special tiffin or snack recipe. It is prepared with chapathi dough and boiled egg.

Ingredients:

Chapathi-Wheat flour dough 1 Cup

Egg(boiled) 1 Numbers

Pepper powder 1/2 Teaspoons

Green chillies(chopped) 1 Numbers

Coriander leaves(chopped) 1/4 Bunch

Salt 0 To Taste

Chat masala 1/2 Teaspoons

Cumin powder 1/2 Teaspoons

Garam masala 1/2 Teaspoons

Red chilly powder 1 Teaspoons

Butter 1 Teaspoons

Directions:

1. Finely chop the boiled egg. 

2. Take a bowl and add chopped egg, pepper powder, green chillies, coriander leaves, salt and mix it nicely. 

3. Take a bowl and add chat masala, cumin powder, garam masala, red chilly powder and mix thoroughly. 

4. Roll the chapathi like a thin sheet and apply butter on it. 

5. Sprinkle the masala and cut into 8 pieces and make 2 portions of 4 each like as shown in the video. 

6. In one portions place the egg masala mixture and place another portions on top of it. 

7. Press the edges using hands and just roll edges of the paratha. 

8. Heat the tawa and place the paratha and cook it on both side using the butter.

9. Now the hot egg parath paratha is ready to serve with any chutney or raitha.

Mysore Bonda | South indian Snack

Mysore bondas are fried dumplings made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.

Preparation time 15 minutes

Cooking time 20 minutes

Recipe will serve 6.

Ingredients:

• 1 cup all-purpose flour (plain flour, maida)
• 1/4 cup rice flour
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon baking soda
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 cup yogurt (curd) sour yogurt works the best
• 3/4 cups of water
• 1 teaspoon ginger finely chopped
• 1 tablespoon green chili finely chopped. Adjust to taste
• 2 tablespoons cilantro finely chopped
• Oil to fry

Method

1. To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
2. Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
3. Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
4. Mysore bonda should be crispy from outside and should be soft inside.
5. Serve them with coconut Chutney.