Dosa, Uttapam, Idli, Appam & Kuzhi Paniyaram made from Idli-Dosa Batter

          The first meal of the day should obviously be served like a king and a healthy one too. So here are five different breakfast recipes that I made from some homemade idli-dosa batter. The same batter has been used to make all these yummy dishes. So now there is absolutely no need to depend on restaurant food. You can prepare these healthy food right in your own kitchen with minimum of effort and maximum satisfaction. 

Idli Dosa Batter 

• 1 cup raw rice 
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds
• salt to taste

          Soak all the ingredients (except salt) overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.




1.  Dosa - 

•  batter as required (made 3 dosas)
• oil as required

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

          Pour a ladleful of the batter and spread it around in a circle. Drizzle some oil around the edges and cook till one side is done. 

          Flip it over and cook the other side too. Transfer to a plate. Make similar dosas with the batter and serve with coconut chutney and sambar.




2.  Uttapam - 

• batter as required (made 3 uttapams)
• oil as required
• 1/2 cup chopped onion, tomato, green chilies & coriander leaves

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

           Pour 1-2 ladleful of the batter and spread it around in a circle. Sprinkle the chopped veggies and drizzle some oil around the edges and cook till one side is done. 

           Flip it over and cook the other side too. Transfer to a plate. Make similar uttapams with the batter and serve with coconut chutney and sambar.

3.  Idli - 

• batter as required (made 8 idlis)
• oil to grease the idli moulds

          Spoon the batter in the greased idli moulds and steam for 15 minutes. Demould when it cools down and serve with coconut chutney and sambar.

4.  Appam - 

• batter as required (made 3 appams)
• 1 tsp. oil to grease the chatti

          Heat an appam chatti and drizzle some oil. Sprinkle some water and wipe clean with a tissue paper.

          Pour a ladleful of the batter and quickly swirl it around. Cover and cook on a low flame for 2 minutes or till it is done. 

          Carefully remove from the pan and transfer to a plate. Make similar appams and serve with coconut chutney and sambar. 

5.  Kuzhi Paniyaram - 

• batter as required (made 14 paniyarams)
• 2 tbsp. oil

          Grease the paniyaram moulds generously. Spoon the batter in the moulds and cook, covered on a low flame till one side is done. 

          Flip it over and cook the other side too. Transfer to a serving plate and serve with coconut chutney and sambar