Moong Dal Idli

This is a very easy to make breakfast .

This high protien nutritious recipe is ideal for Kid's tiffin as well as for Office Lunch box.

Kids love these colourful spongy idlis full of veggies .

Do give this recipe a try and let us know your feedback.

#breakfast #breakfastrecipes #breakfastrecipe #breakfastideas #healthyrecipes #healthyidli #healthybreakfast #healthybreakfastrecipe #moongdal #moongdalrecipe #moongdalidli #proteinrichbreakfast #proteinrichfood #proteinrichrecipe #kidslunchbox #kidslunchrecipe #officetiffin #tiffinrecipe #tiffinrecipes #nutritiousrecipe #easybreakfast

Instant Ragi Rawa Dosa

A very easy and highly nutritious recipe which can be prepared in 15-20 minutes .

Ideal for everyday breakfast , kids tiffin, office tiffin and also for afternoon snacking.

Instant Masala Amboli ( From Malvani Kitchen )

 Hello Friends,

Today's recipe is a very authentic Malvani recipe . It is very simple & easy to make and equally tasty . These soft fluffy ambolis (dosas) can be made in just 10-15 minutes and can be had for breakfast or you can give them in tiffin too .

Moong Palak Dosa & Veg mayo sandwich

#sweetnspicyaromas #tiffinrecipesforkids #moongpalakdosa #vegmayosandwich

 A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Idli Sambar Chutney (Udupi hotel style)

 

Perfect Udupi Hotel Style Idli Sambar and Chutney with all the tips.

Make SuperSoft and Spongy Idlis with just 2 ingredients by following these grinding and fermenting tips.

#howtomakesoftestidli #howtomakeudupisambar

Healthy Winter Breakfast, Green garlic dosa, ओल्या लसूणपातीचे आयते/हरे लहसन का डोसा

 #SweetnSpicyAromas

Green garlic is easily avalaible during winters . These green garlic dosas known as “Olya lasaniche ayate” is a traditional Maharashtrian breakfast recipe .

These delicious aayte are very easy to make with very few ingredients and are very healthy and nutritious too .

Just remember that to make perfect soft aayte the consistency of batter should be watery and while spreading the batter on tawa spread it as thin as possible.

These aayte taste amazing with just home made butter (लोणी / मक्खन) or clarified butter ( तूप / घी ) Or you can also serve them with pickle or ketchup .

#WinterSpecialRecipe #Immunitybooster_recipe #AyateRecipe #Greengarlicdosa #GreenGarlicspringoniondosa #Lasunpaatdosa #ओल्यालसूणपातीचेआयते #हरीलहसनकाडोसा #लसूणपाल्याचेडोसेधिरडे #हिवाळीनाश्ता #मुलांसाठीपौष्टिकखाऊ #EasySnacks

Easy Breakfast Recipe Instant Jowar Idli/ ना भिगोना,पीसना,फरमेन्ट करना- इन्स्टंट जवार इडली

 #Sweet_n_Spicy_Aromas

Instant easy and healthy breakfast ideal for diabetic patients and weight loss.

#WinterSpecialRecipes #InstantSorghumIdli #InstantJowarIdli #NutritiousRecipes #SouthIndianBreakfast #DiabeticBreakfast #WeightLossRecipe #10minuteRecipes #जवारगाजरपालकइडली #ज्वारीचीइंस्टंटइडली #BreakfastRecipes #नाश्त्याचेपदार्थ #नाश्तारेसिपी #Idlirecipes #EasySnacks

Oats n Ragi Idli ( ओट्स आणि नाचणीची इडली )

English

We all know that idli is the staple breakfast of most of the South Indian Kitchens . Soft steaming hot idlis never fail to satisfy your hunger and the taste buds too .
I usually try making different types of idlis as the variety appeals the eye and pallete .
Oats and Ragi ( nachani ) both being very nutritious make an ideal combo for the first and most important meal the day .
So why not try using them in our favourite idlis ?


Ingredients : 

1 cup - oats
1 cup - nachani flour
1/4 cup - rice flour
1/4 cup - rawa
2 tbsp - curds
१ sachet - eno
salt

Method :

Mix all the above ingredients except eno with just enough water to make thick batter .

Keep the batter aside for half an hour .

Grease the idli mould .

If the batter is very dry add little water and eno and mix well .

Add water in the cooker , keep the idli maker in cooker and cook without pressure for 15/20 minutes.

After 20 minutes take the idli maker out and sprinkle little water on the idlis .

Then remove them with the help of a spoon .

Serve hot with green chutney or any other chutney of your choice.

मराठी 

इडली डोसा हे दक्षिणात्य लोकांचे लोकप्रिय पौष्टिक नाश्त्याचे पदार्थ .
मऊ गरमागरम वाफाळत्या लुसलुशीत इडल्या बघून कुणाच्याही तोंडाला पाणि सुटते .
इडली डोसा ह्या पदार्थांचा एक फायदा म्हणजे तुम्ही त्यात आपल्या आवडीनुसार अनेक बदल करू शकता .
एखाद दुसरा जिन्नस जरी बदलला तरी पूर्णपणे नवीन चवीचा स्वादिष्ट पदार्थ तुम्ही आरामात बनवू शकता .
ओट्स आणि नाचणी दोन्ही खूपच पौष्टिक असल्याने हल्ली मधुमेह झालेले आणि वजन वाढलेले आपल्या आहारात त्यांना समाविष्ट करतातच .
पण स्वस्थ निरोगी आयुष्याचे चाहते देखील हल्ली ओट्स नाचणी इत्यादींवर भर देतात .
म्हणून आज ओट्स आणि नाचणी वापरून इडल्या बनवून पहिल्या .
दिसायला जरी थोड्या काळसर तपकिरी रंगाच्या असल्या तरी अगदी मऊ आणि चवीला अप्रतिम झाल्या होत्या .

साहित्य :

१ कप - ओट्स
१ कप - नाचणी पीठ
१/४ कप - तांदळाच पीठ
१/४ कप - रवा
२ टे स्पू - आंबट दही
१ पाकीट - इनो
मीठ चवीनुसार

कृती : 

इनो सोडून वरील इतर सर्व साहित्य एकत्र करून थोडं थोडं पाणी घालून इडली साठी करतो तसं जाडसर मिश्रण  बनवा .

अर्धा तास हे मिश्रण बाजूला झाकून ठेवा.

इडली पात्राला तेलाचा हात लावून घ्या .

मिश्रण जर सुके झाले असेल तर परत थोडे पाणी आणि इनो घालून नीट मिक्स करा .

इडली पात्रात प्रत्येक खळग्यात एक एक चमचा भरून मिश्रण घाला .

कुकर मध्ये पाणी ठेवून त्यात इडली पात्र ठेवावं आणि कुकर ला शिटी लावल्या शिवाय १५/२० मिनिटं विस्तव मोठा करून शिजवा .

२० मिनिटांनी कुकरचं झाकण उघडून इडली पात्र बाहेर काढा आणि इड्ल्यांवर अगदी थोडेसे पाणी शिंपडा .

चमच्याने अलगद इडल्या वेगळ्या करा आणि आपल्या आवडीच्या कोणत्याही चटणी बरोबर सर्व करा .

Davangiri benne dosa ( दावणगिरी लोणी डोसा )

Actually this dosa originated from a place called Davangiri in Karnataka .
But it is equally popular in Maharashtra at Kolhapur , Sangli , Satara also .... .
benne means butter in kannada and the liberal amount of butter used while making this dosa explains the heavenly texture and taste of this yummilicous dosa ....


Ingredients - 

2 cups ........................ boiled rice ( meant for idli )
1 cup ......................... puffed rice ( kurmure )
1/4 cup ...................... urad daal
1 tsp .......................... fenugreek seeds ( methi )
butter as per choice
salt as per taste

Method - 

Wash the urad daal and rice thoroughly and soak urad daal and rice separately in water with
fenugreek seeds for 6 to 7 hours .

Drain out the soaked water and grind urad daal and rice separately to a very smooth paste .

Mix both the batters .

Also wash the puffed rice properly and squeeze out the water from them .

Grind puffed rice in grinder and add to above batter.

Mix batter properly and keep it covered overnight to ferment .

While making dosas add salt to the batter .

Heat a tawa or a pan and smear it with butter evenly .

Spread batter on tawa in round circular motion .

These dosas are thicker than the other dosa varieties .

When bubbles are formed on batter spread 1 tsp of butter on the evenly on the dosa .

Also spread some butter all round the dosa .

When cooked and golden brown in colour , remove the dosa from tawa .

Serve hot with a dollop of butter on top and along with coconut chutney of your choice .

Sprouted Moong Idlis

Breakfast as the word itself suggests breaks our night long fast of 6 to 7 hours and nourishes us. So this is the most important meal of the day and has to be planned very carefully. Usually all the other meals are planned carefully and made very elaborately but breakfast is neglected as working women have very little time at the start of the day.

Moong idlis need some advance preparation but proper planning can ensure that you make this healthy dish once in a while for breakfast.

The dish needs moong to be sprouted and then ground to paste . The paste again has to be fermented overnight which makes the idlis light and fluffy. So plan the dish 2 to 3 days in advance . Try it once and you won't regret the decision.

Ingredients :


2 cups.......................sprouted moong
3 cups ......................idli rawa ( rice rawa)
1 cup ......................sour curds
1 tsp.........................chilly ginger pastes
1 tsp salt

Method :


Soak moong overnight and drain out the water next day.

Tie it in a muslin cloth for 5 to 6 hours.

Again soak in water and keep in a warm place.

By third day the moong will have long sprouts.

Grind these sprouted moong along with the skin to a smooth paste.

Add to it idli rawa , curds and enough water to make thick batter.

Again keep aside for 4 to 5 hours to ferment.

While making idlis add ginger chilly paste and salt and mix well.

Smear oil to the idli moulds and steam the idlis in pressure cooker without any pressure.

Each batch takes about 15 to 20 minutes to get done.

Serve with green coriander chutney.

Moong Daal - N - Ragi Dosa ( For World Diabetes Day )

When Swathi from zestysouthindiankitchen  told us about her idea of writing a post on Diabetes to help us know more about this disease I was very happy .

I think today no one is unaware of the disasters of Diabetes. Though it looks harmless it  has become so common that at least one member in our immediate family nowadays suffers from it . The most common Diabetes is Type 2 - Diabetes which is caused when the body is unable to prepare sufficient insulin which is important to maintain the normal blood sugar level. This type of Diabetes can be kept under control if proper diet and exercise routine is maintained.

One of best exercises for diabetic people is to walk . Many people also control this disease through proper diet without any medication and that should be our motive, i. e . to fight the disease with self control and will power. When people hear the word diet they get scared and think of all the dishes which are tasteless and sugar less but in fact with proper knowledge and little innovativeness we all can make our food tasty yummy and healthy too. For that we need to make little changes in our kitchen routine.

Today I have made our favourite dosas with moong daal , ragi flour and methi seeds. The chutney too is made with addition  of roasted chana daal there by reducing the amount of coconut used . But the taste remains same. They are not only super delicous but we all , as well as diabetic patients can have them without any guilt. So you need not make separate dishes for diabetic people and make them feel that they are left out . Let's all make efforts to create such recipes which are healthy and at the same time tasty too so that everyone can lead a trouble free life.

Thanks Swathi for giving me this lovely opportunity to help others by creating awareness.

Ingredients :

1 cup ..................moong daal ( soaked for 6 hours)
1 cup....................ragi flour
2 tbsp....................methi  seeds ( fenugreek )(soaked for 6 hours)
salt

Chutney : 

4 tbsp................grated fresh coconut
4 tbsp................ roasted chana daal
4 to 5 ................garlic cloves
3 to 4................dry red chillies
tamarind
salt

Method :

Grind all the ingredients given under Chutney to a rough consistency and keep aside.

Grind the moong daal along with methi seeds to a smooth paste.

Add the ragi flour and add enough water to make a batter.

The batter should not be very thick and should be of pouring consistency.

Heat a non stick pan and make thin crispy dosas by spreading the batter.

You can use little or no oil at all.

Make all the dosas.

Serve hot with chutney.

Idly ( For Tamizhar )

I just can't imagine a South Indian person who does't like Idlies and Dosas. It is a must in every South Indian kitchen during breakfasts. Though nowadays I even make a night meal out of it.

Today it is a well known fact that Idlies , Dosas and Uttappams are ranked among the top nutritious breakfast items all over the world.

But though I make them regularly i.e almost once every week , I was very surprised to see that I have yet not posted the recipe. So I thought why not post our all time favorite idlies for today's Tamizhar Samayal

Yes it is the 4th Tuesday and we a group of bloggers have decided to post Tamil recipes on 2nd and 4th Tuesday of every month. This lovely event is a brain child of  Nalini Suresh

So here is my Idly recipe for all of you . The addition of cooked rice and rice flakes are a must . They are the main secret of getting very very soft and super fluffy idlies.

 If you do not have an idly maker you can use any greased flat bottom vessel. The taste will be same only you will have to cut the idlies in square shape. Chutneys and Sambhar make a deadly combo with these super soft and delicious idlies.

Ingredients :

2 cups.................... raw rice ( known as boiled or ukdicha rice)
2 cups................... normal rice
1 cup................... urad daal
a fistful  .................cooked rice
1/2 cup.................. rice flakes
salt

Method :

Soak the rice and urad daal separately for 6 hours.

Grind both separately till you get a very smooth paste.

Mix both and keep aside for 5 more hours or more till the batter is fermented and rises.

Add salt and mix well .

The consistency should be that of very thick pakoda batter.

Spoon out the batter in greased or non stick idli maker.

Steam in a pressure cooker for 20 to 25 mintues without pressure.

Serve them hot with any chutney and sambhar.

I served mine with coconut chutney and garlic chutney.

Also linking it to :  

walk-through-memory-lane @ priyas-virundhu 

  Cooking with seeds - rice  @  shrutisrasoi 

Gajar Methi Mini Uttappams ( Carrot Fenugreek Pancakes)

Will you say no if you are served hot , soft and puffy delicious bite sized rounds fully packed with protiens, vitamins and calcium, off course you won't.

These round beauties are our very own  healthy and yummy mini uttappams but made with a little twist using grated carrots and chopped methi leaves . This makes the already tasty uttappam all the more nutritious and tempting.

You must see kids going after them and finishing them off . I bet all the mothers will be super happy to see their kids happy satistied faces. So get ready to give this treat to your family .

This is one of the healthiest breakfast which I can vouch for before starting the challenges of  the day. These uttappams keep you full and satiated till lunch time . Serve it with any chutney of your choice.

Serves around 5 people and is well enough for the breakfast.

This dish is off to hearth-and-soul-blog-hop-159 at  zestysouthindiankitchen

and also to   Vallis kids-delight   at    sizzlingtastebuds 

Ingredients :

1 cup .................grated carrot
1 cup.................finely chopped methi leaves
1 cup ...............chopped onions
1 tsp................finely chopped green chilly
2 cups ..............rice
1 cup...............urad daal
salt

Method :

Wash and soak rice and urad daal separately in water for 6 to 7 hours.
Grind both separately to a smooth paste without adding much water.
Mix them and keep for 5 to 6 hours to ferment.
Add salt to the batter .
The batter should not be very thin nor too thick.
Now  mix all the above ingredients in a separate bowl and keep ready.
Heat the pan and pour a spoon full of batter in each depression of the non stick pan.
Top with a teaspoon full of the mixed ingredients from the bowl.
When cooked on one side turn over and cook the other side too till onions are slightly golden.
Serve hot with chutney of your choice.

Rawa Idli

I regularly make idlis for breakfast yet have not posted a single variety on my blog.Though Idlis and Dosas are one of the most nutritious food and also the main breakfast item for almost all South Indians , the mornings are very busy with making breakfast and preparing the tiffins and so no time for clicks.

That is when I decided to make these instant rawa idlis for dinner one night , so that I also can take the pictures for posting. So here is the recipe for these easy to make but delicious idlis which can be made without fermentation.

Since they are made of rawa they are very light and can be easily digested. These idlis are also ideal for diabetic patients or weight watchers who are advised to avoid rice in their diet.

Ingredients :

2 cups .........................Rawa (semolina)
2tsp.........................coconut oil
1 tsp.......................channa daal
1 tsp......................urad daal
1tsp......................mustard seeds
1tbsp....................grated ginger
1tbsp....................green chilly (finely chopped)
10 to 15...............curry leaves (finely chopped)
2 to 3 tbsp.............coriander leaves (finely chopped)
1/2 tsp..................hing (asefoetida)
1 cup...................curd
1cup ....................water
1 tbsp.................eno powder (or 1/4 tsp baking soda)
salt

Method :

In a pan heat oil and add the mustard seeds.
When they splutter add urad daal and chana daal.
Now add hing,curry leaves, ginger and chillies and switch off the gas.
Add rawa , coriander leaves, curd , water , salt and mix well.
Add the eno powder or baking soda and mix again.
The consistency of the batter should be thick like for our normal idlis.
In a presure cooker add water and heat it.
In the meanwhile grease the idli maker and pour the batter in the moulds.
Cook without the pressure for 15 to 20 minutes.
Serve hot with chutney and sambhar.

Idli Upma

When Idlis are a regular breakfast item in your house many times you are left with extra idlis. It is at such times that I make this comforting and tasty upma .
Rather while making idlis I purposely make little extra so as to try idli chips, or idli burger etc the next day.
Will post these recipes soon in future.
Today I had made this simple upma from yesterdays left over idlis and enjoyed it with our morning tea.


Ingredients :

 4 cups...........................leftover idli crumbs
1 tsp..............................mustard seeds
1/2 tsp..........................asefoetida (hing pd)
2 tbsp.........................chopped kadipatta
2..............................onions finely chopped
2 ............................green chillies chopped
1 tsbp.........................ginger grated
a fist full.......................scraped coconut
2 tbsp..........................finely chopped coriander leaves
1/2 ............................lemon ( to be squeezed to juice)
2 tsp...........................sugar
2 tbsp.......................oil
salt

Method :

Heat oil in the pan and add mustard seeds.
When they splutter add curry leaves, chillies, onions, grated ginger and hing.
Cook till the onions become trasparent.
Now add the idli crumbs , salt , sugar and juice of half lemon .
Cover the pan and cook for 10 minutes.
Serve garnished with coriander leaves and coconut.

Kalingadache god pole (Sweet watermelon dosas )

Watermelon is one of the fruits abundantly available in summers and is in great demand too due to its cool watery texture. Eating cooled cubed of watermelon on a summer noon is really very refreshing .
These dosas are regularly being made whenever we bring home a watermelon ever since I can remember
and still I am never fed up with them . The reason being their softness. They taste good either hot or cold.
The recipe I am posting today usually is make with the rind ( white part of melon) and rice. But I have tried using some watermelon cubes in it and the result was I got far more softer and fluffier dosas than usual.
I have hence decided to regularly use melon cubes in these dosas.


Ingredients :

1 small ...................water melon
2 cups ....................raw rice
2 tsbp.....................rice flakes ( pohe)
3 tbsp....................jaggery
1 tsp.......................fenugreek seeds methi
 1 pinch .................salt

Method :

Wash and soak the rice  and in water for 3 to 4 hours.
Cut the melon and remove the seeds.
Along with the red fleshy part also use the white rind .
Grind rice , methi and rice flakes with very little water to smooth paste.
Now add the melon cubes along with the rind and again grind for 2 to 3 minutes.
Keep the batter for 3 to 4 hours to ferment.
On a non stick tawa spread the batter and cover with lid for 2 minutes.
When bubbles appear and the upper side becomes dry turn them over and cook the other side.
As these dosas are very very soft, turning them over the other side can be slightly tricky.
They taste delicious when had with pickle and saltless home made butter .


Linking this to :


gain-popularity event 

walk-through-memory-lane-april at myhomemantra

celebrate summer  at  nivedhanams

magic-mingle (watermelon and rice )

sizzlingtastebuds

my-event-spotlight  hosted by cuisinedelights 

celebrate-easter-event

Water melon crepes with pineapple stuffing

I made these simple yet yummy sweet dosas yesterday night. I usually make the dosas with the white rind of the watermelon and add either chillies and coriander see the recipe (here ) or the sweet ones with jaggery and scraped coconuts. But for this recipe I also used some actual fruit part of it . The pink colour of dosas is due to the pink food colour that I added but you can omit the colour part. It doesnt affect the taste at all.

Sending this to the SYS series Mar 2013at

Vijis

sumeesculinary kids-delight

lets-cook-for-kids at simplysensaionalfood

celebrate-easter-event of jagrutidhanecha

Ingredients :

 3 cups ......................watermelon cubes ( deseeded )
 1 cup ......................raw rice
1 cup .....................grated pineapple
4 tbsp......................sugar
2 tbsp.....................milk powder
2 drops.................pink food colour (optional )

Method :

Soak the rice in water for 4 to 6 hours.
Grind to a smooth paste along with the melon cubes and keep aside for 2 hours.
Add two drops of pink food colour if you want .
In a non stick pan add 1 tsp ghee and add the grated pineapple.
Add the sugar and stir it continuously till it thickens.
Add the milk powder and put off the gas.
Heat a non stick tawa and spread the rice batter as thin as possible  in round shape with ladle.
When the bubbles appear on the crepes put a tbsp of pineapple stuffing in middle.
Fold the crepe form all four sides to cover the stuffing .
Turn the crepes and cook for 2 more minutes.
Serve this delicous sweet either hot or cold.

Gavhache tikhat pole

When I am running out of time I usually think of dishes which take minimum of my time and at the same time I don't feel guilty for compromising on time and nutrition.

On days when I can't make an elaborate breakfast instead of eating biscuits or bread butter I prefer these pancakes . You can also add eggs to it if you want.

These are  made of wheat flour. This wholesome breadfast can be prepared in minutes and can be had with pickle, chutney or any vegetable.

Linking this to Kiran's  cooking-with-whole-foods event hosted by Soumya @ Nivedhanam


Ingredients :

2 cups ..............Wheat flour
2 to 3 .................green chillies chopped
1 tbsp..................jeera slightly crushed
2 tbsp...................fresh grated coconut
salt
sugar

Method

Mix all the above ingredients , add water and make the batter of dosa consistency.
Heat tawa, smear it with oil and spread the batter with a big spoon.
Cook on both sides .
Serve hot with any chutney or vegetable of your choice.

Adai Dosa

I made these adai dosas yesterday for our breakfast. These dosas are made with combination of rice and 3 to 4 different daal . You can use whichever daal is available at home. This adai doesn't need fermentation. The addition of onions and cumin etc make them so tasty that they can be even eaten plain with just amul butter. They taste heavenly.



Ingredients :

1 cup ......................rice
3/4 cup......................urad daal
2 tbsp.......................tuvar daal
2 tbsp......................moong daal
2 tbsp.......................masur daal
2 tbsp....................channa daal
1 tbsp....................cumin seeds
1/2 tsp...................pepper corns
3 to 4 .....................dry red chillies
1.............................onion chopped finely
salt
oil




Method :

Soak rice along with all the daals for 3 to 4 hours or overnight.
Throw out the water and grind the rice and daal to a smooth paste.
In the end add cumin, pepper and chillies and just grind for 2 to 3 seconds.
Add salt and onion and make dosas on a non stick pan.

The entry is off to Nithu's event guest hosted by Latha

Neer Dosa

Neer which in Sanskrit literally means water. The name has thus been given to this dosa because the batter used is very very watery. I add little cooked rice while grinding the raw rice . The resulting dosas are fluffy, lacey , super soft and yummy. Due to their bland taste and soft texture they are so versatile that they are a perfect combination with almost any gravy, chutney or even something as simple as molten jaggery , which is my personal favourite combination. Mangalorian chicken sukka and Neer dosa is one such killer combination.



Ingredients :

3 cups rice
Salt













Method :


Soak rice in water for 4 to 5 hours.
Grind rice till you get a really smooth paste like consistency.
The secret of these dosas is in grinding the rice very very fine.
Add lots of water to it may be triple or four times the rice paste and make it very watery.
When making dosas add salt as needed.
Heat a non-stick pan and pour the watery batter and immediately swirl the pan , don't try to spread the batter with a spoon.
You will get a very lacey porous dosa .
Cook only on one side , don't turn it , when done fold it twice and remove .
Don't try removing them whole as they are very delicate they may tear.