Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Posts tagged ‘vegetarian breakfast’

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



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


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




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.


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


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.

Oats Methi Porridge

Oats Methi Porridge

Oats is the best food for heart,reduces cholestrol and high in fibre.Rolled quaker oats is the best oats for this dish.And as we add Fenugreek leaves/Methi and moong dal this becomes more nutritious and tasty.

And also you need

Quaker Oats – 1 cup

Moong dal – 1/2 cup soaked

Methi leaves –  a handful finely chopped

Curry leaves – few

Olive oil – 1 tbsp

Ginger – 1” pc peeled and minced

Red chillies dry – 2 deseeded and slit

Black pepper – 1/4 tsp powder



Place a sauce pan and heat olive oil and add the chopped ginger,curry leaves and dry chillies and stir,to this add the soaked and drained moong dal and fry 3 mins.

Now add the chopped methi leaves and stir a min and add 3 cups of water and cover cook on low for 4 mins approx till dal is cooked but not too smooth.

Add hot water if needed and the cup of oats and salt continue stirring and simmer 2 mins adjust the consistency according to your taste and sprinkle pepper powder.

Turn off heat and serve hot or warm as Healthy Breakfast or we can have for evening dinner along with grilled chicken serving.

Home Made Masala Dosa.

Homemade Masala Dosas

*.Ingredients for Dosa Batter

Dosa rice or any normal rice – 3 cups
Urad Dal (Split black gram) – 1 cup
Channa dal (Split Garbanzos) – 2 tbsps
Methi seeds – 1 tsp


1.Wash and soak the above ingredients for at least 5-6 hours and Grind to a smooth batter along with a handful of cooked rice.
We can also use rice flakes (Atukulu) while grinding just wash and soak 3-4 mins in water and add to the rice dal mix to get brown dosas.
2.Leave overnight to ferment.the next day add salt and water to the required quantity to get pourable consistency.
3.Prepare dosas by heating the griddle or nonstick tawwa and spread the batter by rotating the ladle to make paper thin crispy dosas apply oil and turn the other side till done.And remove from tawa and repeat the process for more dosas.

*.Ingredients for Pappula podi (Dalia powder)

Putnala pappu (Vayinchina senaga pappu) -1 cup
Red dry chilis – 5-6
Dry coconut grated – 1/2 cup
Garlic pods – 2
Salt – 1 tsp


Dry roast the dalia , dry coconut and dry chilis separately and cool add salt and crushed garlic and blend into fine powder.
Remove into a bowl.

*.Ingredients for Potato Curry.

Potatoes – 3 med
Onions – 2 med
Green chili – 2 slit
Curry leaves – few
Mustard seeds – 1/2 sp
Oil – 2 tsps
Turmeric powder – 2 pinches
Salt – as per taste


1.Wash and boil the potatoes in water till cooked through the middle but not mushy.Cool and peel cut into cubes and set aside.
2.Chop onions and slit green chilis.
3.Heat a pan add oil and splutter mustard seeds and add green chili,curry leaves and onions fry 2 mins add Turmeric powder and potato pieces stir well add salt and mix well.
4.Remove into a dish.

To prepare coconut chutney.

Fresh Coconut Chutney


Fresh Coconut – 1 cup grated
Green chili – 1
Shallots – 2
Garlic pod – 1
Salt – 3 pinches

For tempering / talimpu
Oil – 1 tsp
Dry chili – 1
Mustard – 2 pinches
Curry leaves – few


1.In a small blender jar take all the ingredients add little water and grind to smooth paste,transfer into a serving bowl.
2.Heat a small pan add oil and splutter mustard and add dry chili deseeded and broken into small pieces and curry leaves fry 1 min and add to the chutney.Mix well.

For preparing Homemade Masala Dosas take a single dosa at a time sprinkle 1/2 tsp of dalia powder and place potato curry in the middle and roll.serve with fresh coconut chutney.

When the family sits together each can make their own and enjoy even the kids are interested to do so.

Happy Breakfast…

Tag Cloud