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 chillies, 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.

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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 chillies, 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.

This dish is customizable to your preferences—feel free to add other veggies or adjust the spice level as desired. Try it out, and enjoy the wholesome goodness in every bite!

"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 

Kohlrabi Appe / NavilKosu Paddu

NavilKosu Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.  With its crispy exterior and soft, spongy interior, this is sure to satisfy your cravings while offering a healthy, delicious option.

A perfect bite-sized burst of flavor with goodness of  kohlrabi that's both healthy and delicious. Kohlrabi is also a versatile vegetable that can be eaten raw, cooked, or added to salads, soups, and stir-fries. This is yet another version that can be tried!!

Lets see how to make Kohlrabi Paddu/ Appe

Course Breakfast/Snack 

Kohlrabi Appe / NavilKosu Paddu

Prep Time 15 min

Cook Time 15 min

Total Time            30 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Kohlrabi 2 grated

Carrot-1 grated

Capsicum-1 thinly chopped

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Kohlrabi Appe / Navilkosu Paddu hot with chutney or sambar, and enjoy the wholesome goodness of this traditional South Indian treat!

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Spinach Paddu

Spinach Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe. 

A perfect bite-sized burst of flavor with goodness of Spinach that's both healthy and delicious.

Palak or spinach is a green leafy vegetable that is loaded with iron and vitamins and proteins. Perfect for adults and kids alike.  

Lets see how to make Spinach Paddu

Course Breakfast/Snack 

Spinach Paddu 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Spinach puree

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Wash and chop the palak leaves. Next steam in water for 5-10 mins. Drain the water and grind the palak in mixer. Next add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Spinach / Palak Paddu hot with chutney or sauce or enjoy just like that.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment". Buddha 

Potato Dosa

Potato Dosa is an unique twist to your traditional dosa. Enjoy this spiced up aloo dosa when you are bored with the ordinary one! It is tasty and delicious.

Ingredients:

• Dosa batter 2 cup

  

  Potato Dosa

  
  
• Coriander leaves
• Jeera-1tsp
• Oil

For Potato mix

• Potato boiled and mashed 1 cup
• Green Chilies-4-5
• Red chili pwd-1 tsp
• Salt for taste
• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-few
• Jeera-1/2 tsp

Method: Heat a little oil in a pan.  Add the mustard seeds, jeera, once done add green chillies, and fry well. Next add the boiled and mashed potatoes, salt, curry leaves, red chili pwd and mix. Mix thoroughly and cook for a few minutes. Add this to the ready dosa batter.  Mix really well. Heat a tava. Add oil. Pour a ladleful of the batter onto the hot pan. Spread it out in a circular motion to form a thin, even layer. Spread well. Add oil around the sides and cook until it is brown. Slowly flip over and let it cook well on the other side. Carefully remove it on a plate.

Serve crispy Potato Dosa  hot with chutney.

Adjust the spices/salt as per your taste and preferences.

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"If you only have a hammer, you tend to see every problem as a nail".Abraham Maslow 

Amazon

Vegetable Gojju Avalakki

Vegetable Gojju Avalakki / Huli Avalakki or Veg Tamarind Poha  is spicy and tangy easy breakfast recipe. (Gojju is tamarind extract blended with spices) 

Gojju Avalakki is a wholesome and flavorful South Indian breakfast that beautifully blends the tangy and spicy gojju with the light, nutritious poha (rice flakes). A traditional Madhwa delicacy, this dish is not only a treat for the taste buds but also a healthy choice, especially during Ekadashi when light yet nourishing foods are preferred.

Ingredients:

 

• 1 cup poha ((flaked rice /avalakki)

  

       Vegetable Gojju Avalakki 

  
  
• 1 cup veggies (capsicum, potato)
• (Finely chopped)
• 1/2 tsp. turmeric powder 
• 2 tbsp. dry shredded coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Rasam Pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Roast and Grind

• 1 tbsp. cumin seeds
• 1 tsp. fenugreek seeds
• 2 tsp. sesame seeds

Garnishing:

• Dry Coconut

Method:  

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. 

Heat oil in a pan, fry groundnuts, and keep aside, next add the items under seasonings with hing and curry leaves, add the veggies and stir fry till done. Next, add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Boil for 5-10 minutes. Next add roasted powder, mix well. Add poha, dry coconut and mix well. Remove from the heat and keep aside.  Enjoy delicious and spicy Vegetable Gojju Avalakki.

Whether enjoyed as a breakfast or a snack, it’s a delicious, easy-to-make dish that brings together the goodness of traditional ingredients and authentic flavors.

Adjust the salt and spices as per your taste and preferences.




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"Discipline is the bridge between goals and accomplishment" Jim Rohn 

Sushila

Sushila 

Sushila is a quick and easy recipe that I tasted as part of my breakfast menu during my trip to Solapur. A local traditional cuisine. Very tasty and easy to prepare.  I tried it back home and it came out well.. Your turn now!

Below is the recipe for Sushila

Ingredients: 

• 4 cups puffed rice
• 1 cup onion finely chopped
• 1/2 cup sev
• 1/2 cup raw mango shredded
• 1/2 tsp Lemon juice (opt)
• salt 
• Coriander leaves-few
• 2 tbsp roasted dal pwd 
• 2 tbsp roasted peanut pwd
• Seasoning
• Oil-1 tsp
• Few curry leaves
• Green chilies-4-5 finely chopped
• Asafetida/hing- pinch
• Turmeric-pinch
• few-peanuts
• 1/2 tsp mustard
• 1/2 tsp Jeera

Method: 

Fry the peanuts and keep it aside. Clean and wash the Kadle puri / Kurmura in water and rinse it out. Keep it aside. Next in a big kadai, heat oil add the items mentioned in the seasoning. Once done add chopped onions, fry well. Next add the puffed rice, salt,  fried peanuts, peanut powder, roasted dal powder and mix well. Add coriander leaves, shredded raw mango, lemon juice and serve Sushila immediately.

Adjust the salt/spices as per your taste and preferences.

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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Moong Sprouts Poha

Moong Sprouts Poha or Sprouted Moong Avalakki is very simple and easy to prepare. It has a 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

Moong Sprouts Poha

Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- Smitha Shrisha

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• Onion-1 finely chopped
• Soaked moong sprouts-1/2 cup
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 3-4 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, curry leaves. Add chopped onion and fry it for a while. Add soaked avalakki, moong sprouts, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Sprouted Moong Poha hot.

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

Masala Upma

Masala Upma

Masala Upma or Rava Upma is very simple and easy to prepare. This is made using readymade Puliyogare powder. It has a nice tangy and spicy flavor.

Ingredients:

• Upma Rava/Semolina - 1 Cup
  
• Onion- 1 finely chopped
• Peanuts-few
• Oil                             - 2 tbsp
• Mustard                    - 1/2 tspn
• Chana Dal              -1/2 tsp
• Urad Dal                -1/2 tsp
• Jeera                      -1/2 tsp
• Hing                            pinch
• Turmeric Powder     pinch
• Curry Leaves            few
• Coriander Leaves   few
• Salt         for taste
• Dhania Jeera pwd    -1/4 tsp
• Pepper Pwd            -1/4 tsp
• Puliyogare Pwd              - 1 tsp

Method: 

Fry the rava until slightly brown and aromatic and set it aside. Boil water. Heat oil in a pan add mustard, cumin seeds when they begin to splutter add channa and urad dal fry  until light brown. Next add hing, curry leaves, Puliyogare pwd, masala pwds and stir fry well. Add fried rava, salt and mix well, add boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander, coconut and serve Masala Upma hot.

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'Success is the sum of small efforts, repeated day in and day out'. Robert Collier

Onion Avalakki

Onion Avalakki  or Onion Masala Avalakki is spicy and tangy easy breakfast recipe. Rightly spiced with onion, makes this Poha version a must try!

Ingredients:

• 1 cup poha ((flaked rice /avalakki)

  

  Onion Avalakki 

  
  
• 1/2 tsp. turmeric powder 
• 1 Onion finely chopped
• 2 tbsp.fresh coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Puliyogare pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Method:  Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a  pan, add tamarind juice, jaggery, puliyogare powder, salt, turmeric and little water. Boil for 5-10 minutes.. Add poha, coconut and mix well. Remove from the heat and keep aside.

Heat oil in a pan, fry groundnuts and keep aside, next add the items under seasonings with hing and curry leaves, onions, once done add it to poha mixture and mix well. 

Enjoy Onion Avalakki hot.

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"Discipline is the bridge between goals and accomplishment"
Jim Rohn 

Cucumber Paddu

Cucumber Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.

I have used fresh green Cucumber with tomatoes. 

Lets see how to make Cucumber Paddu

Cucumber Paddu

Course Breakfast/Snack 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Cucumber-1 finely chopped

Tomato -1/2 cup

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. 

Cover. Once done turn it over and cook the other side. 

Serve Cucumber Paddu or Southekai Paddu hot with chutney or sauce or enjoy just like that.

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Do check other interesting recipes under "Kiddes"

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha