Make your first meal of the day a healthy way. So why not with some Oats Uttapam - the mini version? So here is another one from my kitty. Do try them and relish with coconut chutney and sambar as and when you like - for brunch, mini tiffin, tea time snack or a lunch box meal. You can also try for a light dinner too. Why not.....So Bon Appetit!!!!
Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds.
- 1/2 cup oats, dry roasted and powdered
- 1/4 cup urad dal (split black gram) soaked for 3 hours & ground
- buttermilk as required
- salt to taste
- 1/2 tsp. red chili flakes
- 1 onion, chopped
- 1 tomato, chopped
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- oil to shallow fry
- coconut chutney & sambar to serve
Mix the ground dal paste, powdered oats and salt. Add required quantity of buttermilk to form a smooth batter of dropping consistency.
In a bowl, mix together onion, tomato, green chilies and coriander leaves. Keep aside. Heat a non-stick tawa and add few drops of oil.
Pour a small ladleful of the batter and drizzle some oil around the edges. Sprinkle some of the onion mix over it and cook till one side is done before flipping it over to cook the other side.
Transfer to a serving plate. Make similar uttapams and serve them hot with coconut chutney and sambar as accompaniments for a healthy and a sumptuous breakfast.
These are fried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromatic ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in air-tight containers in the refrigerator for later use.
These Sepu Vadi (lentil dumplings) are cooked in gravy to be relished with any Indian bread or rice. I like having them just as it is or make into delicious chaat for an evening tea-time snack. So check out the step by step pictorial recipe to prepare this simple local delicacy.
- 1/2 cup urad dal (split black gram lentil), soaked overnight
- 1" ginger
- salt to taste
- 1/2 tsp. coriander seeds
- 1/2 tsp. fennel seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 2 whole red chilies, broken
- oil to deep fry
Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.
Store in an air-tight container in the refrigerator. It can also be frozen for a later use.
Dry roast whole spices & grind.
Grind soaked dal along with ginger into a smooth paste.
Mix dal paste, dry spice powder & salt.
Spread on a greased steel plate.
Steam for 10 minutes.
When cool, cut into desired shapes.
Deep fry them to a light golden colour. Drain on a kitchen towel.
Store in an airtight container for future use.
If you have got tired of having only tuvar, moong, chana and masoor dal, then do try this roasted urad dal fry for a change. I do sometimes go in for this type of dal which can be enjoyed with rice or chapattis. It simply turns out delicious and wholesome. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup split urad dal (Black Gram), dry roasted & soaked in water for 30 minutes
- 1 onion, chopped
- 1 tsp. ginger, grated
- 2 green chilies, chopped
- 1 tsp. ginger-garlic paste
- 2 tbsp. mustard oil + 1 tsp.
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee (clarified butter)
- 1-2 tbsp. coriander leaves, chopped
Pressure cook the roasted urad dal in 1 & 1/2 cups water, onion, green chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk slightly and keep aside.
Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the ginger-garlic paste. Sauté for a few seconds.
Add the boiled dal and salt to taste. Simmer on a medium flame for 2-3 minutes. Add ghee and coriander leaves. Mix well and switch of the flame. Serve with rice or chapatis.
Dry roast lentil & soak for 30 minutes.
Pressure cook roasted urad dal in 1 & 1/2 cups water, onion, green
chilies, turmeric powder, ginger & 1 tsp. oil for 4-5 whistles. Whisk
slightly & keep aside.
Heat oil & temper with panch phoron & asafoetida.
After it stops spluttering, add ginger-garlic paste. Sauté for a few seconds.
Add boiled dal & salt to taste. Simmer on a medium flame for 2-3 min.
Add ghee & coriander leaves. Mix well & switch of the flame.
Serve with rice or chapatis.
