Palak Peas Sevai Upma

Palak Peas Sevai Upma / Spinach Peas Vermicelli Upma is a quick and easy South Indian Breakfast recipe. Blending spinach gives a beautiful green sevai that’s wholesome, and with peas it is full of fresh flavors. This dish brings together everyday ingredients in an easy, nourishing way, perfect for busy mornings or when you want a healthy twist on classic vermicelli.

Palak Peas Sevai Upma 

Ingredients 

• 2 cups vermicelli
• 1 cup Spinach chopped
• 1 cup peas steamed
•  6-7 green chilies finely chopped
•  curry leaves-few
•  1 tbsp oil
• 1 tbsp peanuts
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp chana dal
•  1/2 tsp jeera
•  Salt -for taste
•  Water-as needed
• 3 tbsp grated coconut
• Chopped Coriander Leaves
•  Hing-pinch
•  Turmeric-pinch

Method:   Blanch the spinach and grind it into a paste. Add oil in a pan, roast the vermicelli well and keep it aside. Next add oil, add peanuts and fry well, remove and set it aside, next mustard seeds, followed by urad dal, chana dal ,and jeera, hing, green chilies, curry leaves, turmeric and sauté well. Add spinach paste, steam peas, salt, and reduce the flame let it simmer for 2-3 mins. Next add the vermicelli and add boiled water. Cook till the water evaporates. Mix well. Add the peanuts and mix. Garnish with coconut and coriander leaves. Serve Palak Peas Sevai Upma hot.

Adjust salt and chilies as your taste and preferences.

Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is   important for overall health including skin, hair etc. It is one of the immunity booster foods.

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"Nothing happens unless first we dream." Carl Sandburg

Toor Dal Dosa

Toordal Dosa is a protein rich dosa. Made with soaked Togari bele or toor dal and rice with spices and coconut this dosa is tasty and delicious.

It’s healthy, crispy, and perfect for breakfast, dinner, or even a lazy weekend brunch. Pair Togaribele Dose with your favorite coconut chutney or spicy tomato chutney for a wholesome, satisfying South Indian meal.

Toor Dal Dosa

🥣 Ingredients

• ½ cup Chiroti rava (fine rava / sooji)
  
• 1/2 cup rice (soaked) 
• ½ cup toor dal (soaked)
• 1–2 tsp jeera (cumin seeds)
• Salt – to taste
• Red chilies-3-4
• coconut- 1/4 cup
• Pepper-1/2 tsp
• Water – as needed for batter

👩‍🍳 Method

1. Grind soaked toor dal, rice, jeera, coconut, pepper corn, red chilies.

2. In a mixing bowl, add the batter, add rava, and salt and mix well.

3. Gradually pour in water and mix well to form a smooth, dosa batter.

4. Let the batter rest for 15–20 minutes.

5. Heat a tava or skillet on medium flame. Grease lightly with oil.

6. Pour the batter and spread it evenly in a circular motion.

7. Drizzle a few drops of oil around the edges and cook until crisp and golden brown.

8. Flip and cook the other side.

Serve Toor Dal Dosa hot with chutney, sambar, or enjoy it plain.

💡 Tips

• For extra crispiness, make the batter slightly thin.

• Adjust salt and spice levels to your preference.

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

TogariKayi Idli

Togari Kayi Idli Recipe | Soft Vegetable Idli with Fresh Pigeon Peas

Give your regular idli a seasonal makeover with this Togari Kayi Idli recipe, a soft, fluffy, and flavorful variation made using fresh pigeon peas (togarikayi / tuvar beans). Similar to popular Avarekayi Idli or green peas idli, this version adds a gentle nuttiness and vibrant color from the tender beans. Rich in protein and fiber, Togari Kayi Idli makes a wholesome breakfast or snack that celebrates the essence of South Indian home cooking. Serve it hot with coconut chutney or spicy sambar for a comforting, nutritious meal. 🌿

TogariKayi Idli

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

  
Ingredients : 

• Idli Batter -3 cups
• Green TogariKayi  steamed: 1/2 cup 
  
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• Cashews nut-few
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed TogariKayi  salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve TogariKayi Idlis hot with ghee, chutney or saagu.

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Wheat Rava Dosa

Healthy Wheat Flour Rava Dosa | Instant Breakfast Recipe Without Fermentation

Craving a crispy dosa but don’t have time to soak and ferment the batter? This Instant Wheat Rava Dosa is your perfect quick fix! Made with simple ingredients like wheat flour, fine rava (sooji), and aromatic spices, this dosa comes together in minutes and tastes absolutely delicious.

It’s light, crispy, and perfect for breakfast, dinner, or even a lazy weekend brunch. Pair it with your favorite coconut chutney or spicy tomato chutney for a wholesome, satisfying South Indian meal.

🥣 Ingredients

• 

  Wheat Rava Dosa

  ½ cup Chiroti rava (fine rava / sooji)

• ¼ cup rice flour

• ½ cup wheat flour (atta)

• 1–2 tsp jeera (cumin seeds)

• Salt – to taste

• Coriander leaves – a few, finely chopped

• Green chilies – 2 to 3, finely chopped

• Water – as needed for batter

👩‍🍳 Method

1. In a mixing bowl, add rava, rice flour, wheat flour, and salt.

2. Gradually pour in water and mix well to form a smooth, pourable dosa batter.

3. Add jeera, green chilies, and chopped coriander leaves. Stir to combine.

4. Let the batter rest for 15–20 minutes.

5. Heat a tava or skillet on medium flame. Grease lightly with oil.

6. Pour the batter and spread it evenly in a circular motion.

7. Drizzle a few drops of oil around the edges and cook until crisp and golden brown.

8. Flip and cook the other side lightly.

Serve Healthy Wheat Rava Dosa hot with chutney.

💡 Tips

• For extra crispiness, make the batter slightly thin.

• Adjust salt and spice levels to your preference.

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Tomato Avarekayi Upma

Tomato Avarekayi Upma is made from Avarekayi (ಅವರೆ ಕಾಳು) lima beans, it is flavorful and delicious. This is from coarse semolina or bansi rava that has a slightly golden hue and a nuttier, richer flavor. It is less processed and considered more nutritious, making it a healthier choice for a wholesome start to the day. Upma or Uppittu is a regular breakfast in India.

 Ingredients:

• Bansi Rava - 1cup

  

  Tomato Avarekayi Upma

• Water - 2 cups
• Tomato- 2  finely chopped
• Green chillies-4-5
• Curry leaves-few
• Ginger-1/2inch shredded
• Avarekaalu -1cup 
• Bhath pwd-1/2 tsp
• Oil-1tbsp
• Mustard seeds-1/2tsp
• Hing- a pinch
• Cumin seeds-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Fresh coriander for garnish
• Salt to taste
• Freshly grated coconut-1/2 cup

Method: 
 Roast the semolina/ rava until slightly brown and aromatic and keep it aside. Boil water. Steam avarekaalu till soft(add little salt) Heat oil in a pan add mustard, cumin seeds when they begin to splutter add chana and urad dal fry about 2 minutes until light brown. Next add tomatoes, hing,  curry leaves, green chilies and fry till tomatoes become soft. Add bhath pwd. Add roasted rava, salt and mix well next add boiled avarekaalu, 2 cups of  boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and coconut and serve this Upma hot.

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'What you do today is important because you are exchanging a day of your life for it.'

Cucumber Tomato Avalakki

Cucumber Tomato Avalakki is very simple and easy to prepare. It has the nice tangy and spicy flavor. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Adding vegetables to Poha makes it more healthier.

 

Prep time: 10 mins
Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- SmiShri

Ingredients

• 1 cup poha (flaked rice /avalakki) 

  

  Cucumber Tomato Avalakki

  
  
• Tomatoes-2 finely chopped
• Cucumber- 1 finely chopped
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• Few chopped coriander leaves
• Few curry leaves
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)
• 1/s tsp Lemon juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal, hing, turmeric and stir fry. Add green chilies and curry leaves. Add chopped tomatoes, cucumber and fry it for a while. Add soaked avalakki, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Cucumber Tomato Avalakki hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Avarekayi Idli

Avarekayi Idli is interesting twist to the normal idlis. Soft with a blend of green Avarekayi and seasonings gives it a great taste. Enjoy hot with chutney. 

Idlis are fun. They are soft, fluffy with a subtle flavor. A perfect breakfast for all days - comfort of tradition with a nourishing twist. An ideal recipe for kid's lunch box too!

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

Avarekayi Idlis

 
Ingredients : 

• Idli Batter -3 cups
• Green Avarekayi steamed: 1/2 cup 
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• Chutney pwd:2 tsp 

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed avarekayi, salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Avarekayi Idlis hot with ghee, chutney or saagu.

Thanks for stopping by, 

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!




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We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

Mint Vegetable Dosa

Bursting with the aromatic flavors of fresh mint and coriander, and packed with colorful, fresh vegetables, this Mint Vegetable dosa is incredibly nutritious. Whether you're looking for a wholesome breakfast, a light lunch, or a satisfying dinner, this fusion dosa strikes the perfect balance between health and taste. Easy to prepare, it’s a creative way to sneak in greens and veggies !

Mint Vegetable Dosa

Ingredients:

• 1/2 cup Rava Chiroti
• 1/2 cup Rice flour
  
• Salt as per taste
• Oil
• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 finely chopped tomato
• Few Coriander Leaves
• Green chillies-2-3
• Few Pudina/mint leaves
• Coconut shreds
• Jeera-1 tsp

Method:

Mix rava and rice flour and salt and water. 

The consistency of batter should be like normal dosa batter.

Keep aside for 1/2 hour. Grind mint, coriander, coconut, 

chilies into a paste. Add it to the dosa batter. Next mix in vegetables, jeera and salt.  Heat a dosa tawa over medium heat.

Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa

and

cook until the bottom side turns golden brown and crisp.

Flip the dosa and cook till done.

Serve Mint Vegetable Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice  and you’ve got a complete meal that’s both satisfying and nourishing.  Herb-Infused Goodness in Every Bite!

Happy cooking, and don’t forget to share the love with your friends and family!

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'The only way to do great work is to love what you do' Steve Jobs

Tempered Aloo Rava Pancake

If you’re looking for a hearty and flavorful breakfast, this Tempered Aloo Rava Pancake is just the thing. Made with shredded potatoes, semolina (rava), and spiced with a simple tadka, this pancake is crispy on the outside and soft inside. Quick to prepare and easy to customize with your favourite veggies. Healthy and tasty!

Ingredients:

For Batter:

Tempered Aloo Rava Pancake

• 1 cup rava (sooji / semolina)

• 1/2 cup curd (yogurt)

• 1 medium potato, peeled & grated

• 1 onion, finely chopped

• 1 tomato finely chopped

• 1-2 green chili, finely chopped  

• few coriander leaves, chopped

• 1/4 cup grated carrot, capsicum
  

• Salt to taste

• Water, as needed

For Tempering (Tadka):

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1–2 tsp oil

• 1 tsp chili pwd

Method:

In a bowl, add Rava, curd, shredded potato, onion and other veggies green chili, coriander leaves, and salt. Add water and Mix well, make it a thick batter and keep it aside for 10 mins. Next keep a pan, prepare seasoning, add the items mentioned under tempering. Pour the batter gently to form a thick pancake Add oil around the edges. Cover and let it cook for 2-3 mins. Once it is golden and crisp, flip carefully and let it cook the other side.

Once done, serve this pancake hot with ketchup or chutney. 

Fuel Your Day the Flavourful Way!

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"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

Tomato Onion Upma

Tomato Onion Upma is an easy South Indian breakfast dish that offers a nutritious and flavorful alternative to traditional rava upma. This hearty and healthy Upma is typically prepared by sautéing Bansi Rava with a goodness of tomato and onion and tempered with mustard seeds, curry leaves, and spices, then cooked to perfection. 

Enjoying Tomato Onion Upma not only delights your taste buds but also contributes to a balanced and healthy diet.

Ingredients:

• Broken Wheat Rava - 1cup
•  Water - 2.5 cups

  

  Tomato Onion Upma

  
  
• Onion- 2 finely chopped
• Tomato-2 finely chopped
• Green chillies-3-4
• Bhath pwd=1 tsp
• Curry leaves-few
• Oil-1-2 tbsp
• Mustard-1/2tsp
• Jeera-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Hing- a pinch
• Turmeric-a pinch
• Fresh coriander-few
• Lemon juice-1tbsp
• Salt to taste

Method:  

Fry the rava well until slightly brown and aromatic and keep it aside. 

Boil water. 

Heat oil in a pan add mustard, jeera when they begin to splutter

add channa dal and urad dal fry about 2 minutes until light brown. 

Next add vegetables, hing, curry leaves, green chilies and fry well. 

Once done add fried rava ,salt, Bhath pwd and mix well next add the boiling water slowly. 

Stir until all the water is gone, Add the lemon juice. 

Close the lid and simmer for 8 to 10 minutes. 

Garnish with coriander leaves and serve Tomato Onion Upma hot.

You can also add pinch of Dhania-Jeera Powder/Kalamiri Powder for additional flavor. 

 This Tomato Onion Broken Wheat Upma is a perfect choice! Packed with the goodness of fiber-rich broken wheat rava, fresh tomatoes, and caramelized onions, this one-pot dish is not only easy to make but also a great way to kickstart your day on a healthy note. 

"Home-Cooked Goodness, Every Morning."

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"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

MoongDal Idli

MoongDal Idli is interesting twist to the normal idlis. Soft with a healthy yellow moong dal and seasonings gives it a great taste and offers a delightful, guilt-free indulgence that will leave you feeling satisfied and energized. 

 Let's dive into the recipe!  

Ingredients : 

• Moong dal-1 cup (soaked)

  

  MoongDal Idli

  
  
• Roasted Idli rava-2 cups
• Tomato : 1finely chopped
• Onion-1 finely chopped
• Green chillies : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• 
  

Method-  

Grind the soaked moongdal with little water. Mix this with Rava. Next in a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds ,chana dal ,urad dal, green chilies, once done  next pour it in the idli batter. Next add chopped coriander leaves, onions, tomatoes ,salt to the batter and mix well. Set aside for 20 mins.

Next Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Moongdal Idlis hot with ghee, chutney or saagu.

Idlis are nutritious, easy to digest, gluten-free, and rich in probiotics, making it a great option for breakfast or a light meal.

While I love giving some dishes a fun twist now and then (like my fusion-style Masala Idli Fry!), I also believe it’s just as important to celebrate and protect the original recipes so, we honor not just flavors, but heritage.

“Let’s keep traditions alive, one recipe at a time”

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Avarekayi Sevai

Avarekayi Vermicelli Upma is a delicious and wholesome twist on the traditional South Indian upma, featuring the goodness of avarekayi (hyacinth beans) and the lightness of vermicelli. Rich in protein from the beans and packed with the aromatic spices that make upma a favorite comfort food, this recipe is both nourishing and easy to prepare. Perfect during the Avarekayi season...

Let's learn to make this dish

 

Ingredients:

· 2 cups vermicelli

· 1 1/2 cup fresh Steamed Avarekayi

Avarekayi Sevai 

1 boiled potato .  .

Seasoning

· 5-6 green chillies chopped

· few curry leaves

· 1 tbsp oil

· 1/2 tsp mustard seeds

.1/2 tsp jeera

· 1 tsp urad dal

· 1 tsp channa dal
 .Turmeric-pinch
. Hing-pinch

· Salt for taste
. few cashews fried (opt)

Few peanuts fried

· Water

Garnishing

· 1-2 tbsp grated coconut

· Few coriander leaves

Method:

• Add little oil in a pan, roast the vermicelli well and keep it aside.
• Next add oil, fry the cashews, peanut and keep it aside.
• Next add mustard seeds, followed by urad dal, chana dal and jeera, hing, curry leaves, chopped chilies, turmeric, and sauté well. Now, add the boiled avarekayi, chopped potatoes and stir fry well Next add the vermicelli, salt  and add boiled water. Cook till the water evaporates . Add the fried cashews, peanuts and mix well. Garnish with coconut.
• Serve Avarekayi Sevai hot. 

 Its combination of flavors and textures makes it a versatile dish, So, go ahead and give it a try – you’ll love how quickly it comes together and how satisfying it is. Happy cooking! 

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"Hope is a waking dream". Aristotle 

Carrot Upma

Carrot Upma or Carrot Uppittu,  is the simple upma made with colorful fresh carrots. It is tasty, and filling breakfast. A nice, quick hot breakfast with goodness of carrots for you and your kids. Upma or Sooji Upma is a semolina based famous and fave South Indian breakfast recipe.   

Ingredients:

1. Rava or sooji- 1cup

   

   Carrot Upma

   
   
2. Water - 2 cups
3. Carrot-3 grated  
4. Onion-1 finely chopped
5. Green chillies-6-7
6. Curry leaves-few
7. Oil-1-2 tbsp
8. Mustard-1/2tsp
9. Jeera-1/2tsp
10. Channa dal-1tsp
11. Urad dal-1tsp
12. Hing- a pinch
13. Turmeric-a pinch
14. Fresh coriander-few
15. Lemon juice-1tbsp
16. Salt to taste
17. Freshly grated coconut-1/2 cup (opt)

Method:  

Fry the rava well until slightly brown and aromatic and keep it aside. Boil water. Heat oil in a pan add mustard, jeera when they begin to splutter add channa and urad dal fry about 2 minutes until light brown. Next add chopped  green chilies, grated carrot shreds, hing, curry leaves, and fry well. Once done add fried rava ,salt and mix well next add the boiling water slowly. Stir until all the water is gone.  Add the lemon juice. Close the lid and simmer for 8 to 10 minutes. Garnish with coriander leaves and coconut and serve Carrot Upma hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure".Colin Powell 

Bansi Rava Veg Upma / Broken Wheat Veg Upma

Bansi Rava Veg Upma or BrokenWheat Upma is a favourite South Indian breakfast dish that offers a nutritious and flavorful alternative to traditional upma. This hearty and healthy Upma is typically prepared by sautéing Bansi Rava with a medley of vegetables, tempered with mustard seeds, curry leaves, and spices, then cooked to perfection.

Ingredients:

• Broken Wheat Rava - 1cup

• 

  Bansi Rava Veg Upma 

  Water - 2.5 cups
• Mix veggies- 1 cup
• (Carrot-(finely shredded)
• Beans, Capsicum, Peas,)
• Onion- 1finely chopped
• Tomato-1 finely chopped
• Peas-few
• Green chillies-3-4
• Bhath pwd=1 tsp
• Curry leaves-few
• Oil-1-2 tbsp
• Mustard-1/2tsp
• Jeera-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Hing- a pinch
• Turmeric-a pinch
• Fresh coriander-few
• Lemon juice-1tbsp
• Salt to taste
• Freshly grated coconut-1/2 cup

Method:  

Fry the rava well until slightly brown and aromatic and keep it aside. 

Boil water. 

Heat oil in a pan add mustard, jeera when they begin to splutter

add channa dal and urad dal fry about 2 minutes until light brown. 

Next add vegetables, hing, curry leaves, green chillies and fry well. 

Once done add fried rava ,salt, Bhath pwd and mix well next add the boiling water slowly. 

Stir until all the water is gone, Add the lemon juice. 

Close the lid and simmer for 8 to 10 minutes. 

Garnish with coriander leaves and coconut and serve Bansi Rava Veg Upma hot.

You can also add pinch of Dhania-Jeera Powder/Kalamiri Powder for additional flavor. 

Enjoying Bansi Rava Veg Upma not only delights your taste buds but also contributes to a balanced and healthy diet.

Thanking you

 Don't forget to check other recipes under  "Breakfast")

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell