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Posts tagged ‘South Indian Breakfast’

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste

Method

Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.

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Instant Rawa (Semolina) Dosa Plain

Instant Plain Rawa Dosa

 

This is my combination of ingredients to prepare instant rawa dosa,easy and worth trying to get the taste of this dosa.when feeling like eating dosa and if you don’t have that batter in the refrigerator….just go for this recipe…you will not be dissappointed,just serve with your choice of chutney. Can be prepared for breakfast or as an evening Snack.
 
Ingredients
 
Rawa/Semolina/Sooji – 1 and 1/2 cups
Plain flour/Maida – 1 cup
Yoghurt/Curd – 3/4 cup
Salt to taste
Baking soda – 1 pinch
Black pepper corns 1/2 tsp crushed well.(Do not Use the fine Readymade Powder)
Cumin – 1/4 tsp
Water – 1-2 cups
 
Method
 
Wash rawa and soak for 10 mins
Whisk the curd and add 1 cup of water and add the soaked rawa,plain flour and salt mix well to combine.
Now add the pepper crushed,cumin and baking soda and prepare batter use little more water if needed.
Batter should be  a bit thick and in pouring consistency.
Heat a tawa or griddle and grease with oil or cooking spray and pour a laddle ful of batter and spread into dosas,drizzle a tsp of oil over and cook 3-4 mins and turn to cook the other side and remove.
Serve hot with desired chutney.
 
See Category of Chutneys and Pickles for more chutney recipes.
 

Paniyaram (Guntha Ponganalu)

Ponganalu - Savoury dosa batter Snack

 This was and is my favourite snack,this is prepared with dosa batter and adding a few other ingredients enhances the flavour and taste of this dish.I got to see this Pan in the mall and remembered the taste I had when I was a child  and was really  been thinking of this many times……But…there is time for everything…. so now got the pan and prepared this dish..with my own favourite ingredients…this turned out to be soo..tasty…as it was printed Paniyaram Pan on the pan….I searched for the meaning and its the tamil word…Kuzhi Paniyaram chatti…..means the pan with holes to prepare paniyaram .This is prepared either Sweet or Savoury and in different ways…with leftover Idly Batter,semolina ,besan,mix veg cutlet mixture……it goes on and with sweet version can use plain flour with milk,jaggery,banana,coconut……so give it a try….they are so cute and can be served as snack or breakfast….sooo…Go get your Pans Ready…..you’ll regret for not doing it so…all these days….Years….like me..This is called by many names…Paddu,Appe,Gulittu,Pongadalu,Gundponglu,Guliappa…paniyaram…Guntha Ponganalu…in telugu.

Lets do this…all you need is

Ingredients

 

Dosa Batter  – 1 cup nicely fermented  and slightly thick

Chana dal/Garbanzo – 2 tbsps soaked

Green chilli – 1 deseeded and finely minced

Curry leaves – few finely chopped

Onion – 1 med finely chopped

Cumin seeds/Jeera – 1/4 tsp

Salt

Baking soda – a pinch

Oil – for preparation

We need this Paniyaram Pan

Paniyaram Pan

 

Take the mixing bowl and mix all the ingredients to dosa batter and keep.

Pour 1/4 tsp of oil into each slot and place on the heat,as it gets hot pour the prepared batter with a medium teaspoon into each and keep the flame med to low.

As they brown  they move easily,use a wooden skewer and turn each one slowly to cook the other side drop a few drops of oil through the sides and when browned remove with the skewer by just pressing in and lifting up…they are done.

Ponganalu in the Pan

 

Make in batches…Serve hot with your fav chutney…See Chutney recipes in the Chutneys and Pickles Category

Savoury Paniyaram

Lemon Rice

Lemon Rice

This is a colourful and refreshing rice dish.easy to prepare and stays good and fresh  for a longer period of time,hence considered as travel food.The fresh lemon smell is so appetizing to the taste buds.

Fresh Lemons

Ingredients

Cooked rice – 1 big bowl cooled well

Lemon – 1 small or half of a large one

Salt

Turmeric powder – 1.4 tsp

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Peanuts/Groundnuts – a handful

red chillies – 2 slit

Green chillies – 2 sliced

Curry leaves – 1 sprig

Method

Take a big bowl and place rice add salt and squeeze lime juice to the rice bowl and mix gently.

Place a kadai and heat oil fry peanuts and keep aside,mow add mustard and urad dal,chana dal,and fry 2 mins,then add all the other ingredients and fry 2 mins add turmeric and turn off heat.

Add this and peanuts to the lemon rice and combine well.

Lemon Rice garnished with lemon Butterflys

Instant Homemade Vegetable Semolina Dosa

Instant Semolina Dosa

Ingredients

Semolina/Bombay Rawa/Sooji – 1 cup

All purpose flour – 1 cup

Baking soda – 3 pinches

Salt – 1/2tsp

Cumin/Jeera – 1/4 tsp

Pepper – 1/6 tsp

Water – 3 cups

Yoghurt – 1/2 cup

Method

Mix all the above ingredients well and keep for 1/2 hour to get the semolina soaked well.

Add water if necessary and mix well to get the right consistency.

Dosa Batter

For Veg Mix

Onion – 1 finely chopped

Curry leaves – few chop finely

Fresh coriander – a handful – finely chopped

Carrot – finely grated 1/2 cup

Mix all the above well and keep.

mix veg


Heat a griddle or tawa and apply oil or cooking spray and mix the batter again and pour a laddle ful and spread dosa,and sprinkle the prepared vegetable mix,press slightly and  sprinkle oil and let brown.

Turn the dosa and fry the other side also and serve hot with your fav chutney.

Semolina Dosa

Dahi Vada

Dahi Vada

This is really a cool summer special home recipe,Can get in hotels but prepared at home is so special,fresh and healthy.Can be served to kids or older persons at home..They love it coz This dish is Soft,creamy,delicious and Yummy.With creamy fresh yoghurt tempered and added to the prepared normal vadas.This can be served as a breakfast,brunch or evening snack.

For Vadas 

Prepare Vadas as per the recipe post  shown in South Indian Breakfasts

Category.

Vadas

For this Dish you can prepare Vadas with only soaked dal and adding salt and baking soda.And avoiding other ingredients to get much softer vadas.

For Dahi vada/Perugu Vada or Vada with Tempered yoghurt.

Ingredients for Tempered Yoghurt.

Yoghurt/Fresh Curd – 2-3 cups whisked

Ginger – a small piece grated with a zester or thin side of a grater

Green chilli –  1  sliced

Fresh coconut – 2 tbsps grated

Salt – 1/2 tsp

For Tempering

Oil – 1 tbsp

Urad dal – 1/2 tsp

Mustard – 1/4 tspRed chillies 2 – deseeded

Curry leaves – 1 sprig

Method

Take a large bowl and add the yoghurt,salt,ginger,green chilli,fresh coconut and 1/2 cup of water and mix well and set aside.

Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal,red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture.

The tempered yoghurt is now ready.

To assemble the whole dish ,First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep.

Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well.

Vadas with Tempered Yoghurt

Now sprinkle finely grated Carrot,Finely chopped fresh Coriander on top.

keep for atleast half an hour before serving.

Dahi vada topped with finely grated Carrot and Fresh Coriander

Vada

Vadas

This dish is a south Indian Breakfast Dish,A deep fried item but this  does’nt take up any oil,and is served with chutney and sambhar.Is served as a snack too.Vadas made at home are sure good enough.Prepared by soaking split black gram/urad dal and grinding into a thick batter with very less water.

Ingredients

Urad dal/Split black gram/Minnappapu – 2 cups

Cumin/Jeera – 1/2 tsp

Black pepper – 1/2 tsp

Onion – 1 chopped

salt – as per taste

Baking soda – 2 pinches

Oil for deep frying

Method

Wash and soak the dal for atleast 4 hrs or overnight  to prepare in the morning.

Soaked Urad Dal

Drain and Grind into a smooth batter with very little water.

Vada Batter

Add,salt,Cumin,Pepper,Baking soda and chopped onions.

Batter with other ingredients

Mix well to combine and keep.

Heat oil for deep frying and prepare vadas with wet palms ,use only fingers and make patties and make a hole in the center with your thumb and drop into hot oil,fry till golden brown on both sides and drain into a large bowl with paper towels.They look like doughnuts…

Serve hot With coconut chutney and or with Sambhar.

Vadas and Coconut Chutney

For chutney or sambhar recipes see the categories section.

Serving Suggestion.

Serving Vada Chutney.

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