Green Chutney Rava Idli

 

                A great way to use up any leftover chutney is to prepare these healthy Rava Idlis and have them with coconut chutney and sambar for a wholesome breakfast. The chutney can be made in the usual way one makes at home. Hence in this way you can convert your same old boring idli into something interesting and appetizing. Enjoy having them for breakfast, lunch, dinner or pack them for a lunch box meal.

              This is an instant version of Rava Idli. There is no soaking, grinding or fermenting required in this recipe and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished anytime of the day. 

               You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare this dish.

• 1 cup semolina 
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1 tsp. ginger, grated
• 1/2 tsp. salt or to taste
• 1 cup yoghurt
• 1/4 cup green chutney
• few cashew nuts, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. 

           After it stops spluttering, add the curry leaves, chana dal, urad dal, ginger and asafoetida. Sauté for a few seconds. 

          Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.

          Add the yoghurt, salt, green chutney and chopped cashew nuts. Give it a stir and add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

          Add the eno fruit salt and 1 tsp. water to activate it. Mix well and then spoon the batter into greased idli moulds.

          Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.

      Heat oil & temper with mustard seeds, cumin seeds & dry red chilies. 

After it stops spluttering, add curry leaves, chana dal, urad dal, ginger & asafoetida. Sauté for a few seconds. 

Add the semolina & sauté till light brown. Switch off the flame & allow it to cool down.

Add yoghurt, salt, green chutney & chopped cashew nuts. Give it a stir & add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

                        Add eno fruit salt & 1 tsp. water to activate it. 

                   Mix well & then spoon the batter into greased idli molds.

Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them.

              Serve with coconut chutney & sambar for a sumptuous breakfast.

Bottle Gourd (Lauki) Idli

 

          Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant and healthy Bottle Gourd Idli and introduce something new to your family. There is no fermenting as Eno fruit salt does the magic. Besides breakfast, you can serve these yummy idlis for brunch, lunch, dinner or pack for a lunch box meal. It is also apt for fussy kids. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 1/2 cup semolina / rava / sooji
• 1/2 cup grated bottle gourd along with the peel
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (Black gram lentil)
• 1 sprig curry leaves
• 1 dry red chili, broken
• salt to taste
• 1/3 cup yoghurt
• 1/3 cup coriander leaves, chopped
• 1-2 green chilies, chopped
• required quantity of water
• 1 tsp. eno fruit salt

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, dry red chili and curry leaves. Sauté for a few seconds.

          Add the semolina and sauté till it turns slightly brown in colour. Keep aside to cool down.

          In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies and chopped coriander leaves. Mix together.

          Add the yoghurt and salt to taste. Give it a mix. Then add required quantity of water. cover and keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

          Just before steaming, add the eno fruit to the batter. Sprinkle some water over it and gently mix together.

          Spoon a ladleful of the batter into greased idli moulds. Steam in a pressure cooker (without the vent) or steamer for 15 minutes.

             When it slightly cools down, demould them and serve with any chutney of your choice for a wholesome healthy meal. 

Heat oil & temper with mustard seeds, cumin seeds, urad dal, dry red chili & curry leaves. Sauté for a few seconds.

Add the semolina & sauté till it turns slightly brown in colour. Keep aside to cool down.

                     Grate the bottle gourd along with the peel. 

In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies & chopped coriander leaves. Mix together.

Add the yoghurt & salt to taste. Give it a mix. Add required quantity of water. cover & keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

Just before steaming, add the eno fruit to the batter. Sprinkle some water over it & gently mix together.

           Spoon a ladleful of the batter into greased idli moulds. 

Steam in a pressure cooker (without the vent) or steamer for 15 minutes. When it slightly cools down, demould them.

       Serve with any chutney of your choice for a wholesome healthy meal. 

Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and cook the other side too. 

          Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.

Dal Palak Paniyaram / Appe

 

            Check out my version of paniyaram made of mixed lentils, where I have added some chopped spinach, onion, green chilies and few dry spices. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with tomato ketchup or any homemade chutney. So check out the step by step pictorial recipe to prepare it. 

   

         Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup mixed dal (lentils), soaked overnight
• 2 cups loosely packed spinach, chopped finely
• 1/2 tsp. cumin seeds
• 1 tsp. red chili paste
• 1 onion, chopped 
• 1 green chili, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. amchur powder
• pinch of baking soda 
• 2-3 tbsp. oil 

          Soak the lentils overnight or for 4-5 hours. Grind to a slightly coarse paste.

          Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin. 

         Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter. Drain on a kitchen towel.

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.

Mix ground lentil along with rest of the ingredients (except oil) into a 

                        semi-thick batter.

                      Heat a paniyaram chatti and grease well. Drop spoonful of the prepared 

                      batter and cook, covered, on a low flame till one side is well browned. 

                    Flip it over & cook the other side too, till done. Prepare similar paniyaram 

                    with the remaining batter. 

                                  Drain on a kitchen towel.

Serve as a tea time snack / appetizer with tomato sauce or green chutney.