Horse Gram Dosa

 

           Dosa, a traditional South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. So start your day with these yummy Horse Gram Dosa. I have also added urad dal and rice. Any millet can be a great substitute to rice. 

          So do try this amazing breakfast recipe and introduce something new to your family and dear ones. Who would deny a perfectly satisfying breakfast? Besides, you can also enjoy these Dosas for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner. So check out the step by step pictorial recipe to prepare this nutritious meal.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

             Mix the batter well and adjust the consistency by adding more water if needed.

          To make the dosas, heat a tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown. There is no need to cook the other side. 

          Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. 

          Serve them hot with sambar and coconut chutney.

Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

Mix the batter well & adjust the consistency by adding more water if needed.

Heat a tawa. Drizzle some oil & spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & over it. Fry on a low flame till one side turns light brown. 

                   There is no need to cook the other side. 

              Serve them hot with sambar and coconut chutney.

Roti Jala (Malaysian Net Pancakes / Crepes)

          Roti Jala is a Malaysian style net pancakes or crepes prepared with plain flour, eggs and coconut milk. The yellow color comes from the use of turmeric powder. It is a very easy and a fun recipe with very few ingredients. 

         Roti refers to bread and Jala means net in the Malay lingo. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing savory netted crepes. 

          These interesting pancakes can be enjoyed with any veg. or non-veg. curry. This recipe is made by pouring the prepared batter out of a squeeze bottle onto a non-stick pan in circular motions. 

          It is then folded into a roll and served with any of your favorite gravy. Roti Jala can also be found in Singapore and Indonesia and is a great party recipe, perfect for special occasions, weddings and festivals. 

• 1 cup plain flour / maida
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• pinch of pepper powder (opt)
• 1 egg
• 1/2 cup coconut milk
• 1/2 cup water
• oil to grease the pan (opt)

          In a bowl, mix together all the mentioned ingredients (except oil). Whisk well  and make a thick batter of pouring consistency. Pass through a sieve. 

          Pour this batter into a squeeze bottle with three holes. (You can also make use of any water bottle and poke three holes on the cap).

          Heat a non-stick pan and lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. 

          Cook on a low flame for a couple of minutes or till the surface is dry and it can be easily removed from the pan. 

          Transfer to a plate and gently fold the two ends. Then again fold into a roll. 

         Make similar Roti Jala with the remaining batter and serve with any veg. or non-veg. curry for a nice comfort meal. 

                 In a bowl, mix together plain flour, salt, turmeric powder,

                      egg, pepper powder,

                        coconut milk and water. 

              Whisk well & make a thick batter of pouring consistency. 

                  Pass through a sieve. 

Pour this batter into a squeeze bottle with three holes. Heat a non-stick pan & lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. Cook on a low flame for a couple of minutes or till the surface is dry & it can be easily removed from the pan. 

               Transfer to a plate & gently fold the two ends. 

                       Then again fold into a roll. 

                   Make similar Roti Jala with the remaining batter.

             Serve with any veg. or non-veg. curry for a great comfort meal.

Mixed Dal & Rosemary Cheela (Mixed Lentils & Rosemary Pancakes)

 

             Mixed Dal & Rosemary Cheela is a protein rich breakfast. So if you are looking for a healthy meal that is both nutritious and wholesome, then here are some delicious and nutritious Cheelas / Pancakes made of mixed lentils and few sprigs of rosemary. These cheelas are healthy, low in fat and good for diabetics. It is a great way to camouflage and serve to fussy kids and grown ups alike. 

           

           Besides breakfast, they can also be had for lunch / dinner, snack or as a lunch box meal too. Cheelas typically are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. It can also be enjoyed with just a dollop of butter. So check out an easy step by step pictorial recipe to prepare them. 

• 1/2 cup mixed lentils
• 1 small onion, chopped
• 2  green chilies, chopped
• 1 tsp. ginger, chopped
• 1 small tomato, chopped
• 3-4 sprigs, rosemary, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. flaxseed
• 1/2 tsp. red chili flakes
• oil to shallow fry

          Soak the lentils overnight. Then blend it into a smooth paste by adding required quantity of water. The batter should be of pouring consistency.

          Add all the mentioned ingredients (except oil) and mix well. Keep it aside for 5-10 minutes. 

          Heat 1 tsp. oil in a pan and pour a ladleful of batter and spread it a little. Cook on a low flame for 2 minutes. 

          Then flip it over and cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

          Serve hot with green chutney and sweet tamarind chutney. You can also relish with yoghurt or pickles. 

                             Soak the lentils overnight. 

Blend it into a smooth batter by adding required quantity of water. The batter should be of pouring consistency.

Add all the ingredients (except oil) & mix well. Keep it aside for 5-10 minutes.

Heat 1 tsp. oil in a pan & pour a ladleful of batter & spread slightly. Cook on a low flame for 2 minutes. 

Then flip it over & cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

Serve hot with green chutney & sweet tamarind chutney. You can also relish with yoghurt or pickles. 

Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids. 

Chicken Cheese Tikka Wrap

 

                This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty. 

          These wraps are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is a restraint. So check out the step by step pictorial recipe to prepare this great comfort snack.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 2 eggs, beaten well with a pinch of salt & pepper powder
• 1 cup chicken tikka, shredded
• 4 tbsp. tomato ketchup / green chutney
• 2 cheese slices, each cut into half
• 1 onion, sliced
• 1 tomato, sliced
• 2 lettuce leaves
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

             Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2 equal portions.

          Roll out each portion of the dough into a circle, just like chapatis. Heat a little oil in a tawa / griddle and fry one chapatti on both sides till slightly cooked.

          Add half of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti. 

          Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the other chapati in the same way.

          To assemble, take a paratha and spread half of the tomato ketchup. Place a lettuce over it, followed by the cheese slice, half of the chicken tikka pieces lengthwise, onion, tomato and coriander leaves on the egg side of the parathas. 

          Gently roll over and secure with paper napkin / foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.