PROTEIN PADDU

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• Soak 1 cup chiroti rava in ½ cup curd for 30 minutes.

• After soaking, add 2 cups besan or sattu.

• Add water gradually to get the right batter consistency.

• In a vegetable chopper, finely chop baby corn, onion, and capsicum.

• Grate 100 gm paneer.

• In a kadai, prepare tadka using:

  • Hing (asafoetida)

  • Haldi (turmeric)

  • Mustard seeds

  • Chopped green chillies

  • Methi (fenugreek seeds)

  • Coriander leaves

  • Curry leaves

• Add the chopped vegetables and grated paneer to the tadka.

• Sauté the mixture for 5 minutes.

• Add the sautéed veggie-paneer mix to the rava-sattu batter.

• Add:

  • A pinch of soda

  • Salt to taste

• Make appe using extra virgin olive oil.

• Tastes amazing and can be enjoyed guilt-free 😋

We can use many other vegetables like cauliflower, broccoli, cabbage, Dil leaves etc

— Lalitha Prakash @chitrannaa.blogspot.com

Adai dosa recipe | how to make south indian adai dosai 

To soak:

• 1 cup rice 
• ¼ cup toor dal
• ¼ cup chana dal
• 1/4 cup urad dal
• 1/4 cup moong dal
• 1 tablespoon methi / fenugreek seeds

You may also soak and add any legumes like green gram ( hesaru kalu ) matki kalu etc to make it more nutritious.

Other ingredients:

• 5 dried kashmiri red chilli
• 5 green chillies
• 2 onion - finely chopped
• coriander - finely chopped
• Methi leaves - finely chopped ( optional )
• Curry leaves, roughly chopped
• ½ tsp ginger paste
• 1 tablespoon cumin / jeera
• 1 tsp hing / asafoetida
• Salt to taste
• oil for roasting

INSTRUCTIONS

1. Soak all the ingredients listed in soaking for 5 hours. You may soak them late in the night.
2. In the morning grind all the soaked legumes along with green and red chillies and jeera to slightly coarse paste adding water as required.
3. Now transfer the batter into large mixing bowl.
4. In a pan heat oil, lightly saute onion, hing, methi leaves, coriander and curry leaves and ginger. Add this to the grounded batter and mix well making sure everything is combined well, add water if required.
5. Heat the tava and pour a ladleful of batter onto a hot tawa and spread gently. It will be thick like utthapam.
6. Pour a tsp of oil over adai and cook on low to medium flame.
7. Now flip the adai and cook both sides by pressing gently.
8. Serve the adai dosa with green chutney or coconut chutney.

Dhapate - Authentic Maharashtrian Thalipeeth | ಉತ್ತರ ಕರ್ನಾಟಕದ ಸ್ಪೆಷಲ್ ಮಸಾಲ ರೊಟ್ಟಿ ತುಂಬಾ ರುಚಿ ಹಾಗೂ ಆರೋಗ್ಯಕರ ತಿಂಡಿ

Dhapate - Authentic Maharashtrian Thalipeeth | ಉತ್ತರ ಕರ್ನಾಟಕದ ಸ್ಪೆಷಲ್ ಮಸಾಲ ರೊಟ್ಟಿ ತುಂಬಾ ರುಚಿ ಹಾಗೂ ಆರೋಗ್ಯಕರ ತಿಂಡಿ

Ingredients :

• Jowar flour      1 big cup
• Besan flour      1/4 big cup
• Jeera 1 tablespoon
• Ajwain seeds 1 tablespoon
• Hing powder 1/2 teaspoon
• Nylon Sesame seeds 1 tablespoon
• Grated fresh coconut 1/4 cup
• Cooking oil
• Salt to taste
• 
  
• Grated carrot 1/2 cup
• Finely chopped onion 1/2 cup
• Finely chopped Dil leaves 1/2 cup
• Finely chopped coriander leaves 1/2 cup
• Green chilli paste 1 tablespoon

Recipe video :

Procedure :

• In a bowl add all the dry ingredients.
• Next mix all the finely chopped vegetables and chilli paste.
• Mix everything well.
• Add a little hot water and knead the batter well.
• Make small balls with the batter.
• Heat tawa.
• On a obbattu paper or normal white paper apply oil and spread evenly.
• Put a dough ball on the paper and apply oil on both sides.
• Now press the ball into a thin round dhapate.
• Apply oil to the tawa.
• Lift the paper with the dhapate and put it on the tawa with the paper on the upside.
• After a minute or two slowly lift the paper.
• Apply oil on the dhapate.
• Cook on the both sides to golden brown.
• Serve hot with butter.

ಜೋಳ ತಿನ್ಬೇಕು ಆದ್ರೆ ಜೋಳದ ರೊಟ್ಟಿ ಮಾಡಕ್ಕೆ ಬರಲ್ವಾ. ಸೂಪರ್ healthy Jowar millet masala dosa recipe ಇಲ್ಲಿದೆ

Jowar millet masala dosa - Sorghum masala dosa - ಜೋಳದ ಮಸಾಲೆ ದೋಸೆ

Ingredients :

• Jowar ( bili jola ) 1 cup
• Urad dal 1/2 cup
• Channa dal 1 tablespoon
• Tur dal 1 tablespoon
• Methi seeds 1 tablespoon
• Sun premium oil for cooking
• Salt to taste

Video recipe :

Procedure :

• Wash and soak 1 cup jowar for 12 hours.
• Separately wash and soak 1/2 cup urad dal, 1 tablespoon channa dal, 1 tablespoon tur dal and 1 tablespoon methi seeds for 12 hours.
• Grind everything to a fine batter.
• Set it aside to ferment overnight for 12 hours.
• In the morning mix the batter, add the required quantity of salt and water.
• The batter should be of normal dosa consistency.
• Heat tava.
• Spread the batter thinly on the tava. 
• Lower the gas heat and cook on a low flame.
• Sprinkle cooking oil over it and at the edges.
• The Dosa is slowly getting roasted.
• Spread red coconut chutney at the center.
• Put in a spoon of potato onion sabzi at the center.
• As the dosa turns crispy and golden brown, fold the dosa and serve hot with a dash of butter.

For the calorie conscious :

• The procedure to make it a low cal dosa is almost the same.
• You can avoid putting oil and butter. The dosa still turns out to be crispy and yummy.
• Enjoy!!! 

ಉತ್ತರ ಕರ್ನಾಟಕದ ವಿಶೇಷ ಆರೋಗ್ಯವರ್ಧಕ ಜೋಳದ ಹಿಟ್ಟಿನ ಅಂಬಲಿ - ಬಿಸಿಲಿಗೆ ತಂಪಾದ ಪಾನೀಯ - Jowar porridge - Jolada ambali - Low calorie healthy drink for summer

 

Ingredients :

• Jowar flour 2 tablespoon
• Ghee 1 tablespoon
• Green chillies 1-2
• Garlic 2 pods
• Chopped coriander 2 tablespoon
• Jeera 1 teaspoon
• Hing 1/4 teaspoon
• Roasted jeera powder 1 teaspoon
• Buttermilk 2 cups
• Salt to taste

Recipe video : 

Procedure :

• Grind green ginger, chillies, coriander and garlic to fine paste and set aside.
• In a thick bottomed kadai, heat ghee.
• Add jeera and asafoetida.
• Add two tablespoons of jowar atta and fry over low heat till it turns aromatic.
• Now add the water very little by little, continuously stirring it, taking care to see that no lumps are formed.
• Add two glasses of water till the ambali is quite liquid.
• Now add the ground chilli coriander paste and salt.
• Add a little roasted jeera powder.
• Keep stirring as the ambali thickens.
• Once it turns semi solid, switch off the heat and let the ambali cool completely.
• Now take a few scoops of ambali to a bowl. 
• If you want to eat it like a porridge, add thick buttermilk and if you want to drink it then add watery buttermilk.
• Garnish with jeera powder and freshly chopped coriander and enjoy the cool, healthy, nutritious and delicious ambali.

Sajje hittina dosa - roti recipe in Kannada | Bajre ki uttapam | How to make Bajre Na Chamchamiya - gujarati dish

Ingredients :-

• Sajje hittu - Pearl Millet Flour (Bajra Flour) 1 big cup
• Jeera 1 tablespoon
• Finely chopped methi - Fenugreek Leaves 1/2 c isup
• Finely chopped Fresh Coriander Leaves (Hara Dhaniya) 1/2 cup
• Sesame Seeds 2 tablespoon
• Turmeric Powder 1/2 teaspoon
• Ginger Paste 1/2 tablespoon
• Chilli paste 1/2 tablespoon
• Medium Sour Buttermilk 1/2 cup
• Eno or Cooking Soda 1/8 teaspoon
• Luke Warm Water 1/2 cup Refined Oil for cooking
• Salt to taste

Recipe video : 

Procedure :

• Add all the dry ingredients except oil and only 1 tablespoon til in a bowl.
• Add buttermilk to it and mix.
• Now add the warm water and adjust the batter to uttapam batter consistency.
• Heat the set dosa tawa. If you don't have set dosa tawa, you can use the normal tawa also.
• Apply oil in the moulds.
• Sprinkle few sesame seeds.
• Now pour the batter and spread lightly.
• Sprinkle some more oil and a few more sesame seeds.
• Cook the dosa on medium low heat so that the dosas are cooked from the inside.
• Once the edges turn golden in colour, flip them and sprinkle a little more oil. 
• Cook again over low heat till the other side also becomes crisp and brown.
• Once the dosas become crisp and light, remove from the heat and serve hot with butter and pickle or any other side dish of your choice.

Millet set dosa recipe | Healthy multi millet set dosa | Diabetic friendly millet dosa recipe in Kannada | Sponge dosa recipe

 

Ingredients :

• Brown top millet ( korale ) 3 cups
• ( You can also use other millets like arka or Navane )
• Urad dal 3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup 
• Or a little more
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure : 

• Wash and soak 3 cups of millet, 3/4 cup urad dal with 2 tablespoon methi seeds separately for 6-8 hours. 
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything together to a fine batter.
• Set it aside to ferment overnight.
• In the morning add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet

Preparation Time  : 10 minutes

Cooking Time        : 10 minutes

Makes 24 idlis.

Ingredients :

• Nylon sabbakki (small )/ Nylon Sabudana 1 cup
• Idli rava / rice rava 1 cup
• Ragi flour / finger millet flour 1 cup
• Sour curds / Huli mosaru 3 cups
• 1/2 cup water - can adjust for the consistency
• Baking soda 1/4 teaspoon
• Cooking Oil 1 tablespoon
• Cashewnuts a few
• Salt to taste

Recipe video :

Procedure : 

• In a bowl take nylon sabudana and wash them well.
• Separately in another bowl wash the idli rava.
• Take three cups thick curd  in a big bowl.
• Add one cup ragi flour and mix well.
• To this add the washed sabudana and idli rava.
• Mix everything well.
• Set aside overnight to ferment.
• In the morning add water to adjust the consistency of idli batter.
• Add salt and soda.
• Grease the idli moulds with cooking oil.
• Keep a cashew in the center and pour in the batter.
• Don't put the batter fully. Leave some space for the idlis to expand.
• Steam the idlis for 8 to10 minutes.
• Allow it to rest for about 5 to 10 minutes.
• Unmould and serve hot with ghee and coconut chutney.

Broken wheat bisibele bath Recipe | How to make godhi kadi bisibele bath | Dalia bisi bele bath recipe

 

Prep Time         10 Minutes
Cooking Time   30 Minutes
Serves 4

Ingredients :

• Broken wheat - Dalia 3/4 cup
• Toor Dal 1/4 cup
• Green gram or moong dal 1/4 cup
• Tamarind 1 Lemon sized
• Jaggery 1 Tablespoon – depending on the sweetness you wish
• Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
• Red Chilli Powder 1 Tablespoon
• Ghee 2 tablespoons
• Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

• Beans 
• Onion 
• Potato 
• Tomato
• Curry leaves
• Coriander leaves

Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )

PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :

• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Turmeric powder ½ teaspoon
• Hing 

 Preparation :

• Soak tamarind in water.
• In a cooker cook daal along with vegetables and broken wheat in separate containers.
• For broken wheat generally we add water at 1:2 proportion. But here, you need to put a little more water so that the broken wheat is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked dalia, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.

Jowar upma recipe | jowar khichdi recipe | jonna upma | sorghum Bili jolada usli recipe

 

Ingredients :

• Jowar - bili jola 1 Bowl
• Roasted and crushed peanuts 1/2 cup
• Baking soda 1 pinch ( optional )
• Cooking oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Jeera 1/2 teaspoon
• Asafoetida 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Finely chopped chilli 1 teaspoon
• Grated fresh coconut 1 small cup
• Lemon juice 1/4 tablespoon
• Curry leaves
• Coriander leaves
• Salt to taste

Recipe video :

Procedure :

• Wash and soak the jowar in warm water overnight.
• In the morning cook the jowar with a pinch of baking soda to five whistles.
• Let it cool.
• Drain the excess water.
• In a thick bottomed kadai heat oil.
• Add mustard seeds and let them splutter.
• Add jeera, hing and turmeric powder.
• Add the chopped chillies and curry leaves.
• Saute for a minute.
• Next add the cooked jowar and add very little water and salt and cook over low heat covering the lid.
• Keep mixing in between and adjust the water till the jowar becomes soft.
• Switch off the gas.
• Add the lemon juice.
• Garnish with fresh grated coconut and finely chopped coriander leaves and serve hot.

set dosa recipe | sponge dosa | how to make Restaurant style set dosa | Set dose recipe

Ingredients:

• Rice                  3 cups
• Urad dal           3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup - You can take just a little more than 1/4 cup
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure  :

• Wash and soak 3 cups of rice, 3/4 cup urad dal, and 2 tablespoon methi seeds for 6-8 hours. 
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything to a fine paste.
• Set it aside to ferment overnight.
• In the morning mix the batter, add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

akki roti recipe with sprouted moth seeds | masala akki rotti recipe | rice flour roti | akki rotti with molake kalu

Metagi kalu rotti | madake kalu rotti | molake kalu rotti | sprouted moth seeds rotti

Ingredients :

• Rice flour 2 bowls
• Grated carrot 1 cup
• Finely chopped onion 1 cup
• Finely chopped Dill leaves 1 cup
• Finely chopped coriander 1/2 cup 
• Grated fresh coconut ½ cup
• Moth beans boiled with salt 1 cup
• Crushed green chilli 1 tbs
• Jeera 1 tablespoon
• Asafoetida 1 teaspoon ( optional )
• Groundnut oil 1 cup
• Salt if required as the salt is already added while cooking the metagi kalu.
• Those of you who love methi flavour can add some finely chopped methi leaves for taste.

 Recipe video : 

Preparation :

• Take the sprouted moth seeds - madaki kalu with little salt cooked to one whistle. Use the hot water in which you have cooked the sprouts to mix the dough because it helps the rottis to become very light and crisp and flaky.
• Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of an orange.
• Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.
• Put in 4-5 spoons groundnut oil inside the kadai. 
• Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
• Press it as thin as possible.
• Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
• You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
• Serve hot with butter and Chutney.

Happy Cooking :-)

PS : Which are the points that make your rotti light and crisp??? 

• Always mix the dough in the hot water.
• Press rotti thin and flatten evenly.
• The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

misal pav recipe | how to make maharashtrian misal pav recipe

Ingredients :

For Usal:

• Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
• De skinned and Cubed potato 1
• Turmeric powder 1/4 teaspoon
• Salt 1/2 teaspoon

• For Kat / Raasa (thin Spicy Gravy):

• To grind

• Dry coconut (Grated or cut to small pieces) a few
• 1big onion finely chopped

• 2 tomatoes - chopped
• 2 garlic cloves
• 1/2 inch Ginger - chopped

• Cooking oil 1 tablespoon
• 1/2 tsp Mustard
• 1/2 tsp cumin seeds (jeera) 
• a pinch Asafoetida (Hing)
• 1/2 tsp Turmeric powder (haldi)
• 1 tsp red chilli powder
• 1 tsp Coriander powder (dhania powder )
• 1/2 tsp Cumin powder ( Jeera powder )
• 1/2 tsp Garam masala powder
•  Kasuri Methi powder 1 tablespoon
• Jaggery 1 small piece
• Finely chopped green chillies 2
• Finely chopped coriander leaves
• Curry leaves a few
• 1 tbsp Coriander leaves chopped
• Salt to taste

• To make Misal pav

• Finely chopped onions 1-2
• Finely chopped coriander leaves
• Lemon pieces 2
• Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 

Procedure : 

• How to sprout moth seeds or metagi kalu molake kalu

• Wash and soak the moth seeds or metagi kalu in water overnight.
• In the morning drain the water and spread the seeds in sprout maker box.
• If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
• After 12 to 15 hours you will get well sprouted seeds.
• Cooking the metige kalu :

• In a pan take the moth bean sprouts.
• Add de skinned small cubes of a potato.
• Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
• Cook to three whistles.
• Set it aside.

• How to prepare Thin spicy gravy Kat / Tarri / Rasa

• Dry roast dry coconut pieces. 
• Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
• Fry until they turn slight golden brown. 
• Add chopped tomatoes and fry till tomato becomes soft and mushy.
• Switch off and cool completely. 
• Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
• Again take a pan and add 2 tbsp of oil. 
• Add mustard seeds and let them splutter.
• Add jeera.
• Next add hing.
• Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
• Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
• Add the jaggery and salt.
• Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
• Switch off the heat.

• To serve Misal Pav : 

• In a deep bowl or plate add 1 ladle of matki usal.
• Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
• Sprinkle liberally finely chopped onions and coriander leaves.
• Add a layer of mixed farsan or namkeen.
• Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
• But if you prefer and like roasted buns, you can roast them by using butter.
• I did!!!

Davanagere benne dose recipe | Butter masala Dosa | benne dosa recipe | perfect davanagere benne dose recipe

Ingredients :

• Rice 3 cups
• Urad dal 1 cup
• Sabbakki 1/2 cup
• Poha ( Gatti avalakki ) 1/2 cup
• Methi seeds 1 tablespoon
• Butter 1 cup
• Oil for cooking
• Salt to taste

Recipe video : 

Procedure : 

• Wash and soak 3 cups of rice 6-8 hours.
• Separately wash and soak 1 cup urad dal, 1/2 cup sabudana and 1 tablespoon methi seeds for 6-8 hours.
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything to a fine paste.
• Set it aside to ferment overnight.
• In the morning mix the batter, add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Spread the batter on the tava. It should be a little thick to give that unique taste of Davanagere benne dosa.
• Lower the gas heat and cook on a low flame.
• Sprinkle cooking oil over it and at the edges.
• Drop a few pieces of butter all over it.
• Once the Dosa changes the colour, flip it. 
• Put a few pieces of butter again.
• The Dosa is slowly getting roasted.
• Flip one final time and put some more butter.
• The Dosa turns crispy and golden brown.
• Fold the Dosa and serve hot with potato sabzi and coconut chutney.

sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli

Ingredients :

• Nylon sabbakki / Nylon Sabudana 1 cup
• Idli rava / rice rava 2 cups
• Sour curds / Huli mosaru 3 cups
• 1/2 cup water - can adjust for the consistency
• Baking soda 1/4 teaspoon
• Cooking Oil 1 tablespoon
• Cashewnuts 20
• Salt to taste

Recipe video :

Procedure : 

• In a bowl take sabudana and wash them well.
• Separately in another bowl wash the idli rava.
• Mix both together in a bowl and add curds and mix well.
• Set aside overnight to ferment.
• In the morning add water to adjust the consistency of idli batter.
• Add salt and soda.
• Grease the idli moulds with cooking oil.
• Keep a cashew in the center and pour in the batter.
• Don't put the batter fully. Leave some space for the idlis to expand.
• Steam the idlis for 8 to 10 minutes.
• Allow it to rest for about 5 to 10 minutes.
• Unmould and serve hot with ghee and coconut chutney.

Vegetable Dalia khichdi recipe | Broken wheat dalia Pongal | dalia ka Pongal | godhi nucchu - godhumai rava khara pongal

INGREDIENTS

• 1 tablespoon ghee 
• 1 cup dalia / broken wheat / godhi nucchu
• 1 tablespoon oil
• 1 teaspoon jeera / cumin seeds
• 1/4 teaspoon hing / asafoetida
• ½ tablespoon ginger paste
• 8 green slit chillies
• 1 tomato, finely chopped
• 1 cup methi, finely chopped
• 1/2 cup peas / matar
• 1/2 cup  carrot pieces
• ½ tsp turmeric / haldi
• salt to taste
• 1 cup moong dal, soaked for 20 minutes
• 10 cups water

Recipe video :

INSTRUCTIONS

• Wash and soak the moong dal - hesaru bele in water for 20 minutes.
• Heat ghee in a thick bottomed kadai
• Roast the dalia in the ghee for five minutes till it turns aromatic. Keep it aside.
• In the kadai now heat cooking oil.
• Add jeera, hing, turmeric powder.
• Put in the slit chillies and saute for a minute.
• Now add the chopped onion pieces and saute for two minutes.
• Add chopped tomato pieces and saute till the tomato turns soft and mushy.
• Next add the chopped methi leaves, carrot pieces and peas.
• Add the soaked moong dal and mix well.
• To this add the roasted dalia.
• Put in 10 cups of water and salt and mix everything and finally shift to a cooker bowl.
• Cook upto five whistles so that the khichdi turns soft and runny.
• Serve hot with ghee.

Jolada Mudde | Jowar Mudde | Indian spicy sorghum porridge : A Vegan Sorghum Recipe

Ingredients :

• Jowar atta - jolada hittu 1 bowl
• Cooking oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Hing 1/2 teaspoon
• Turmeric Powder 1/2 teaspoon
• Salt to taste
• Cooked Avarekalu ( Flat beans ) 1 cup
• Finely chopped onion 1 small cup
• Finely chopped tomato 1 cup
• Finely chopped capsicum 1 cup
• Finely chopped carrot 1 cup
• Finely chopped Dill leaves 1 cup
• Finely chopped coriander leaves a few
• Curry leaves a few
• Chilli Paste 1 teaspoon

Recipe video :

Procedure :

• In a thick bottomed kadai heat cooking oil.
• Add mustard seeds and let them splutter.
• Add hing and turmeric powder.
• Next add chilli paste and all the chopped vegetables and dill leaves.
• Mix and saute.
• Add a few drops of water and cook with the lid covered for five minutes.
• Next add the cooked Avarekalu, salt and mix well.
• Add 4 cups of water and bring it to boil.
• When the water is boiling, add curry leaves.
• Next, add the jowar atta little by little, simultaneously stirring it with the ladle continuously.

• When the mudde turns to required thickness, cover it and cook over low heat for five minutes.
• Garnish with finely chopped coriander leaves.
• Serve hot with ghee and sambar.

Instant Avarekalu Sabbasige soppu Rava gund pongalu / Paddu / Paniyaram - gluten free and guilt free breakfast

Preparation time 30 minutes
Cooking Time 20 minutes
Serves 6

Recipe video :

Ingredients :

• Chiroti rava / sooji 4 cups
• Curds                        4 cups
• Water                        1 cups
• Baking soda            1/2 teaspoon
• Groundnut oil 1/2 cup
• Mustard seeds 1 teaspoon
• Hing 1/2 teaspoon
• Salt to taste
• 
  
• Finely chopped onions 4
• Finely chopped Dill/ sabbasige soppu 1 cup
• Cooked Avarekalu / Flat beans 2 cups
• Nicely chopped coriander 1/2 cup
• Nicely chopped Curry leaves 1/4 cup
• Finely chopped chillies 2 tablespoon

Preparation :

• Soak sooji/chiroti rava in curds for 30 minutes
• In a thick bottomed kadai heat 1 tablespoon oil.
• To this add mustard seeds.
• When they splutter add hing.
• Now add all the finely chopped vegetables, cooked Avarekalu and saute for 2-3 minutes.
• Remove from heat.
• Take the soaked sooji and add a little water to adjust the consistency.
• To this add the above sauteed vegetables.
• Adjust salt and add baking soda.
• Heat the non stick paddu vessel.
• Put in a little oil in each of the holes.
• Now put in the paddu mix in the holes and cover the lid.
• Cook over medium heat for 2-3 minutes.
• Flip them once they turn brown and crisp.
• Now cook in the other side for another 2-3 minutes.
• Once they are golden brown and crisp remove from the appam vessel and serve hot with coconut chutney.

Mandakki Oggarane - Susla - Mandalu Oggarane - Puffed Rice Upma

chitrannaa.blogspot.com

Ingredients :

Puffed Rice - Mandakki 8 cups
Roasted gram powder 2 tablespoon
Groundnut oil 1 tablespoon
Mustard seeds 1/2 teaspoon


Turmeric powder 1/4 teaspoon
Asafoetida 1 pinch
Grated coconut 1 cup
Salt to taste

Finely chopped onion 1
Finely chopped tomato 1
Chilli paste 2 teaspoon
Mint leaves
Curry leaves
Coriander leaves
Lemon juice 2 teaspoon

Recipe video :

Procedure :

• Soak the puffed rice in a vessel, washing it well and let it soak for five minutes.
• After five minutes take out the puffed rice fully squeezing the water. Set aside.
• In a thick bottomed kadai, heat the groundnut oil.
• Put the mustard seeds and let them splutter.
• Add asafetida and turmeric powder.
• Next put in the chilli paste, curry leaves, mint leaves and mix.
• Then add the chopped onions and tomatoes and saute for a few minutes.
• Add a little water and cook covered with a lid till the vegetables turn soft.
• Add salt and mix well.
• Now add the soaked puffed rice and mix thoroughly but without breaking the puffed rice.
• Finally add roasted gram powder and grated coconut and mix.
• And garnish with fresh chopped coriander leaves.
• Enjoy hot and delicious Mandalu Oggarane!

Spicy Corn, Besan and Rava toast

chitrannaa.blogspot.com

Ingredients :

Bread 1 pound
Butter 1 cup

For Veggies mix :

• Sooji ( Chiroti Rava )                  4 cups
• Besan ( kadale hittu )                2 cups
• Curds                                           2 cups
• Water                                           2 cups
• Finely chopped onion               1 cup
• Finely chopped Tomato           1 cup
• Finely chopped coriander        1 small cup
• Finely chopped curry leaves    1 small cup
• Boiled Sweet corn                     1 cup
• Grated carrot                              1 cup
• Green chilli paste                       1 tablespoon
• Sugar                                            1 teaspoon
• Salt to taste

Green chutney :

Grind to fine paste one cup full of pudina or mint leaves,  half cup of coriander leaves, 7-8 green chillies and salt. Squeeze in half a lemon and add salt.

Procedure :

• In a bowl mix sooji, curds and water and mix well. Let us rest for half an hour.
• After half an hour, mix all other ingredients under Veggies mix to the sooji rava and curds mix.
• Adjust curds and water to idli batter consistency.
• Take a piece of bread and spread green chutney on one side.
• Next, spread the Veggies mix on it.
• Heat the tava.
• Apply some butter on the tava and put the bread on the tava with Veggies mix side down.
• On the other side of the bread apply salted butter.
• Cook on medium heat till the bread turns golden brown.
• Flip the bread and cook on low heat till the bread turns into crispy toast.
• Remove, slice into half and serve hot with Tomato chilli sauce.

Enjoy! Happy cooking !!!