SAUTEKAYI ROTTI

INGREDIENTS

1 medium sized cucumber
2-3 green chillies finely chopped
2-3 tbsp fresh chopped corriander leaves
1/4 tsp jeera/cumin seeds
a pinch of hing
salt about 1/4 tsp or according to taste
Rice flour about a cup 


METHOD

• Finely grate the cucumber without peeling.
  
• The seeds can also be used if they are tender or they can be removed.
• Mix all other other ingredients except rice flour and mix well. 
  
• Gradually add rice flour and form a soft dough using the water from the cucumber.
• Do not add any water. 
• Apply a little oil to your fingers to prevent the dough sticking to your hands.
  
• Make small balls of the dough.
• On a tawa/flat girdle apply some oil and flatten the balls like rotis and make a small hole in the centre with your finger
  
• Now keep the pan on medium flame and cover the roti with a lid.
  
• After a few secs remove the lid and add a few drops of oil and flip the rotti.
  
• Cook till done.
• Serve hot with butter and coconut chutney.

HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

IDLI

Idli is a staple breakfast in any South Indian home. It is a very healthy and nutritious breakfast, rich in protein and free from oil!
Idli is prepared by steaming a fermented batter made of udad dal and rice. Idli batter can be prepared by grinding udad dal and soaked rice or by mixing rice rawa also known as idli rawa.
The idlis made by using rice and idli rawa vary in texture: the first one is very smooth and the later is grainy . But both the varieties are equally soft.

I prefer to make idlis using idli rawa as it is easier and saves time as I do not have to grind the rice!

If idli rawa is not available you can make it at home.
Rinse rice and allow it to dry in a shade by spreading on a thin cloth.
Powder  it in a mixie /dry grinder to a grainy texture.
Store in a container and use whenever required


To make the idlis soft:

• Soak the dal well. at least for 4 hrs
• While grinding the dal, add water in small quanties. The batter should not become too thin.
• Grind with mixie at the lowest speed. This helps in incorporating more air in the batter.
• Grind the dal to a fine paste.
• While mixing the salt, be gentle with the batter. Do not mix very fast.It will remove all the air from the batter

INGREDIENTS

1 measure udad dal/black gram dal
3 measures idli rawa
1/2 measure beaten rice/poha
salt to taste

PREPARATION

soaked dal

Batter before fermentation

Batter after fermenting

Idlis ready for steaming

steamer

Steamed idlis

Ready for demoulding

• Wash the dal thoroughly and soak for 3-4 hrs.
• Soak the beaten rice for about ten minutes before grinding the batter.
• Wash the idli rawa and soak it in water for atleast 10-15 mins before mixing it with the batter.
• Squeeze out as much water as possible from the rawa using your hands.
• Grind the dal to a smooth paste along with the beaten rice/poha, adding small quantities of water at a time.
• Tranfer into a vessel and mix the rawa.
• Blend it again once very lightly in the mixie.
• Allow the batter to ferment and rise.
• If the weather is cold , keep the batter in a warm place.
• The batter ferments and rises and the batter becomes very light and fluffy.
• Add salt and mix very slowly. This will help retain the air in the batter.
• Grease the idli moulds and steam cook in a steamer or cooker for 7-8 mins.
• (if you use cooker for steaming, do not put on the weight.)
• To check if the idlis have cooked ,insert a knife .It should come out clean.
• If not steam for another min .
• After the idlis are cooked, remove the lid on the steamer or the steam will cool and water drops will fall on your idlis.
• Wait for a few mins to remove the idlis from the mould  so that they come out clean.
• The idlis are now ready!
• Enjoy them with sambar and chutney :)

WATER MELON DOSA

Summer time is here and so are the watermelons!!!
What do we do after eating the red fleshy part? Out it goes into the garbage bin!!
But wait.... before throwing it away why not make some tasty dosas from the remaining part ?  :)

 

DISCARD ONLY THE SKIN AND USE THE REMAINING PORTION

READY TO BE MIXED WITH RICE

BATTER READY FOR DOSA PREPARATION

GETTING READY!

READY FOR YOUR TASTE BUDS !

INGREDIENTS

1 cup rice soaked for 3-4 hrs
1 1/2 -2 cups  white portion of the water melon
1-2 green chillies
a few sprigs of corriander leaves.
1/2 tsp jeera / cumin seeds
salt to taste
oil for dribbling

METHOD

• Grind all the ingredients into a smooth paste.
• Add salt and  jeera and mix well.
• Heat a flat tawa/girdle and spread the batter into a round shape.
• Dribble a few drops of oil.
• Cover with a lid for a few secs.
• Let it cook on one side. Then flip and roast on the other side.
• Relish with a chutney of your choice.
• Isn't it simple? :)

Note: If the dosa is not covered with a lid after spreading on the tawa, the batter dries up .The dosa will have uneven dry patches which feel very dry and hard.
These dosas will be soft and not crisp .

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.

 

RAGI ROTTI

Ragi, also known as finger millet is gluten free and very rich in fibre, calcium and iron. It is a staple food in some parts of Karnataka State, India.
 This rotti is  very  nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .


INGREDIENTS
1 cup ragi flour
1 large onion 
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying


METHOD

RAGI FLOUR

• Finely chop the onions,chillies and coriander leaves.
• Mix all the ingredients and add water and form a soft dough.

 

FLOUR READY FOR MIXING

DOUGH READY FOR PREPARING THE ROTTI

• Take a small amount of dough and form  a ball  .

• On a thick bottomed tawa/ girdle  apply oil generously and keep a ball of dough on it.

  

  BALL OF DOUGH ON A COLD GIRDLE

• Dip your fingers in water, and flatten the dough by patting it lightly.
• Try to spread it as thin as possible.

  

  ROTTI READY FOR COOKING

• Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
• Remove the lid, flip on the other side and allow to cook.

  

  READY TO BE FLIPPED

  
  

  
  

  
  

COOKING ON THE REVERSE SIDE

ROTTI  READY TO BE SERVED

• Serve hot with a dollop of butter and chutney.                                                                                                                                                                                                                                                                                 
•  The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to  speed up the process. 
• Finely grated carrots can also be added while mixing the dough.
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PESARATTU WITH SHENGA CHUTNEY

Pesarattu is a breakfast variety from Andhra Pradesh. I tasted authentic onion pesarattu and groundnut chutney when I was in Andhra many many years ago.
It is a very tasty and nutritious breakfast and very easy to prepare too.

PESARATTU

INGREDIENTS

1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste

In the original dish, a few tbsp rice is used but I replaced it with  /semolina to avoid the rice.

METHOD
Soak the moong overnight. In the morning , grind it to a paste along with onion and green chilies.
Mix all the other ingredients and form a batter of dropping consistency.

Heat a tawa and spread  a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.

Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.

                                             


  GROUNDNUT CHUTNEY

INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste

METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.

PESARATTU WITH SHENGA CHUTNEY

Pesarattu is a breakfast variety from Andhra Pradesh. .Made from whole green gram , it is rich in protein and fibre.
It is a very tasty and nutritious breakfast and very easy to prepare too.

PESARATTU

INGREDIENTS

1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste

In the original dish, a few tbsp rice is used but I replaced it with  /semolina to avoid the rice.

METHOD
Soak the moong/whole greengram overnight. In the morning , grind it to a paste along with onion and green chilies. add a teaspoon of jeera/cumin , apinch of turmeric and salt to taste.
Mix all the other ingredients and form a batter of dropping consistency.

Heat a tawa and spread  a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.

Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.

                                             


  GROUNDNUT CHUTNEY

INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste

METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.