Its usual with the idli batter,first its idli,then dosa,then oothappam or kuzhi paniyaram.
Ingredients:
Idli Batter-3 cup
Onion-2(medium size)
Green Chilly-4-5 nos.
Mustard Seeds-1 tsp
Urad Dal-1 1/2 tsp
Chana Dal-1 1/2 tsp
Currry Leaves-few
Coriander Leaves-few
Oil-3 tbsp
Salt-as needed
Method:
*Heat oil in a pan add mustard seeds let it splutter.Add chana dal,urad dal saute until golden brown.
*Add chopped onion,green chilly,curry leaves,coriander leaves,salt.Saute well.
*Mix the sauteed things to the batter,mix well.
*Heat the paniyaram pan,add oil.Once the pan is heated pour the batter.one side cooked flip it off.
Serve it with coconut chutney.
Note:
*If you want add grated carrots also.
*Batter is like oothappam consistency,not too thick or thin.
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Adai is
source of protein ,good for health.If we add spinach to the adai,then it becomes more healthier.
Ingredients:
Parboiled
rice or idli rice-2 cups
Toor
dhal-3/4 cup
Tomato-2
red
chilly-4 nos
Spinach-1 cup
Onion-1
medium size
Cumin-1
tsp(optional)
Hing(Asafoetida)-1/4 tsp
Salt-as
needed
Oil-to make adai.
Method:
*Wash
and soak ,rice and dhal for 3-4 hours.
*Grind
tomato and red chilly first,then add rice and dhal grind it to a coarse
paste.Finally add the spinach,grind it for few mins.
*Add
chopped onion,cumin,hing,salt mix well.If needed add water also.
*Make
thick adai or like dosa immediately.No need to ferment the batter.
Serve with coconut chutney.
Note:
* You
can add grated carrots.
*Pour
the batter first outer circle then towards the inner circle in dosa pan for
making adai in dosa form.
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Oothappam is also like thick dosa(rice pancake).I use same idli batter for making Oothappam.The batter may be little sour for this when compared to idli.Check the link for how to make idli batter.
1.Plain Oothappam
*Heat the dosa pan.Pour the batter in the centre,drizzle oil.When one side is done,turn it and cook.
Serve with any coconut chutney or sambhar as your choice.
2.Onion Oothappam
* Chop the onions finely.
* Heat the dosa pan.Pour the batter in the centre,sprinkle the chopped onion all over the oothappam,gently press it with spatula,drizzle oil.When one side is done,turn it and cook.
Serve it hot with coconut chutney.
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Paper Roast:
Method:
*Mix water to idli batter ,pouring consistency.
*Heat the dosa pan.
*Take the batter in a laddle ,pour it in the center ,rotate it till the edge using back side of the laddle.
*Drizzle with oil,when one side become golden brown,turn it to other side.
Once it is done,roll it and serve with chutney,sambhar anything you wish.
To make the batter check this link.
Podi Dosa:
* Heat the dosa pan,pour the batter rotate it till the edge,sprinkle idli podi on it,drizzle oil.Once its done,turn other side.
Serve it hot with any chutney.
Egg Dosa
*Heat the pan,pour the batter ,break one egg and spread it on the batter.When one side is done flip it to other side.
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Adai is source of protein.So it is a good alternative for regular dosas.
Ingredients:
Parboiled rice or idli rice-2 cups
Toor dhal-3/4 cup
Tomato-2
red chilly-4 nos
Onion-1 medium size
Cumin-1 tsp(optional)
Hing(Asafoetida)-1/4 tsp
Salt-as needed
Oil-drizzle over adai.
Method:
*Wash and soak rice and dhal for 3-4 hours.
*Grind tomato and red chilly first,then add rice and dhal grind it to a coarse paste.
*Chop the onion.
*Add chopped onion,cumin,hing,salt mix well.If needed add water also.
*Make thick adai or like dosa immediately.No need to ferment the batter.
Usually adai is served with aviyal and jaggery,but it tastes good with coconut chutney also.
Note:
* You can add grated carrots ,coconut pieces also.
*Pour the batter first outer circle then towards the inner circle in dosa pan for making adai in dosa form.
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Appam is a traditional South Indian recipe.Here is my version of appam,which tastes almost close to traditional one.
Ingredients:
Raw rice-1 cup
Parboiled rice-1 cup
Urad dhal-3 tbsp
Fenugreek seeds(vendiyam)-1 tsp
Grated Coconut-1/4 cup(optional)
Cooking soda-1 tsp
Salt -as needed
Method:
* Soak rice, dhal, fenugreek seeds for 3- 4 hrs.
*Add grated coconut,grind it to idli batter consistency.
*Add salt mix well.
*Let it ferment for 8 hrs or over night.
*Before making appam, add cooking soda mix well.If needed add water .
*Make appam with appa chatti or with regular pan.
*Pour the batter in the dosa pan,cover it with lid.
Appam serve with coconut milk,even with coconut chutney it tastes good.
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Idli Upma one of the best way to reuse the left over idli .It is one of the simple,easiest dish with or without side dish .It can be made within few minutes.
Ingredients:
Idli-4
Onion-1 medium size
Green chilli-3 nos.
Turmeric Powder-1/4 tsp
Curry Leaves-few
Tempering:
Oil-1 tbsp
Mustard seeds-1/2 tsp
Channa dal-1/2 tsp
Urad dal-1/2 tsp
Method:
*Crumble the idli by hand.Finely chop the onion and green chilli.
*Heat oil in a pan.Add mustard seeds, let it splutter.
*Add chopped onion,green chilli saute it until golden brown.
*Add curry leaves.
*Add turmeric powder, saute it until raw smell goes.
*Add the crumbled idli saute it well.
*Finally garnish with coriander leaves .
Serve it hot with coconut chutney.
Note:
* Add turmeric powder in the oil itself,otherwise dish has raw smell of it.
*Add little more oil and onion, for good taste.
*Cook it in the medium flame,otherwise it will stick in the bottom of the pan.
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Venpongal is one of the typical breakfast ,common in TamilNadu.Idli ,vada ,venpongal with chutney,sambhar is a nice combination.Here is the recipe for venpongal,
Ingredients:
Raw rice-1 cup
Moong dhal(Passi Paruppu)-1/2 cup
Water-4 cups
Salt-as needed
Tempering:
Ghee-3 tsp
Oil-2 tsp
Cumin seeds-1 tsp
Pepper-1 tsp
Ginger-1/2 inch piece
Cashew-10 nos.
Greenchillies-2(optional)
Method:
* Finely chop the ginger.Paste the green chillies.
*In a Pressure Cooker add rice,moong dhal ,water,salt cook it for 4 to 5 whistles.
*Once its done,keep it aside wait until pressure release.
*Heat oil and ghee in a pan,add cumin and pepper let it splutter,then add cashew fry until golden brown.
*Add ginger and chilli paste fry until raw smell goes.
*Finally add this tempering to rice mixture mix well .
Serve it hot with any side dish but i prefer chutney and sambhar.
A well known combination
Note:
*For any pongal use new raw rice,it tastes good.
*Replace oil with full ghee also.
*Can also add pepper powder , instead of whole pepper corns.
*Chilli paste is optional for those who want spicy pongal only.
*If your pongal is too watery let it in the stove top for few mintes ,if its hard boil water or milk add to it,to get required consistency.
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Its easy,simple dish for weekend mornings.
Ingredients:
Bread slices-4-5
Onion-1(medium size)
Green chillies-3-4 nos.
Curry leaves-few
Coriander leaves-1 tsp(finely chopped)
Lemon juice-1 tsp(optional)
Turmeric powder-1/2 tsp
Oil-1 tsp
Tempering:
Mustard seeds-1 tsp
Urad dhal-1/2 tsp
Chana dhal-1/2 tsp
Method:
* Remove the sides of the bread slices and crumble it.
* Finely chop the onion and green chillies.
* Heat oil in a pan,add mustard seeds let it splutter,add chana dhal and urad dhal saute it until golden brown.
*Add onion,chillies,curryleaves saute it well,add turmeric powder fry until raw smell goes.
*Add the bread pieces mix it well.Garnish with coarinder leaves and add lemon juice.
Serve it with coconut chutney, even with tomato ketchup it tastes good.
Note:
*Use 4-5 days old bread.
*Lemon juice is optional,if u like little sour taste add it,otherwise omit it.
*For more crunchy taste add more urad dhal and chana dhal.
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Here is the recipe for SouthIndian staple breakfast idli.
Ingredients:
Idli rice(parboiled)-4 cups
Urad dhal-1 cup
Fenugreek seeds-2 tsp
Water-as needed
Salt-as needed
Method:
*Soak rice for 3-4 hours and urad dhal for 45 mins -1 hour seperately.Put the fenugreek seeds in the urad dhal itself.
*Drain the water in uraddhal ,grind it by sprinkle water now and then until soft and fluffy.It will take 30-40 mins.
*Drain the water in rice ,grind it with enough water until the rice become coarse paste.It will take 25-30 mins.
*Collect the batter in same vessel.
*Add enough salt and mix it well.
*Let it ferment for whole night or minimum 8 hrs.
I use same batter for making dosas,oothappam,paniyaram.
Check the post to make dosa.
Tips
*Before making idli check the consistency of the batter.
*Mostly grind urad dhal first ,rice next,cleaning the grinder is easy,other than that nothing.
* Fenugreek seeds give golden brown color to dosa,otherwise it will be mostly white.
*Ground batter is not more than half or slightly more than half of the container.Give enough space to rise.
*If you are in freezing outside temperature,keep the batter in oven only with the oven light on.
*For idli the batter is thick and for dosa add water for required consistency.
*If you are preparing idli and dosa batter seperately,u can reduce urad dhal to 3/4 cup.
*Similarly for mixie the ratio of rice and urad dhal is 3:1.
*If the idli is little hard add cooking soda to batter at the time of preparing.
*The softness of the idli depends on the quality of rice and urad dhal also.So the adjust the ratio according to that.
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Unlike regular dosas, rava dosa is thin and crisp.It tastes good also.
Ingredients:
Rava(sooji)-1 cup
Dosa batter-1/4 cup
Finely chopped onion-1/2 cup
Pepper corns-1 tsp(optional)
Salt-as needed
Method:
* Mix everything in a bowl.Add enough water ,the batter is in buttermilk consistency.
*Heat the dosa tava, pour the batter starting from outside to inside.Drizzle oil on top of it.
*When one side become golden brown turn other side.
Your dosa is ready.Serve it hot ,with coconut chutney.
Note:
* Don't use roasted upma rava or goduma rava.
*Prepare the batter before 1 hour to make.It tastes good but not necessary.
*If u want add finely chopped green chillies also.
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