Horse Gram Uttapam

 

           Start your day a healthy way with yummy Horse Gram Uttapam, accompanied with coconut chutney and sambar. I have also added urad dal and this combo is a great substitute to rice. So do try this amazing and wholesome breakfast recipe and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? 

          You can go wild with your imagination regarding the toppings. Besides breakfast, you can also enjoy these uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare this no-rice 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.

Ingredients - 

• 1 cup Horse Gram 
• 1/2 cup urad dal 
• 1/2 tsp. fenugreek seeds 
• 1/2 tsp. salt or to taste
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• idli podi as required

          Soak the Horse Gram, Urad dal and fenugreek seeds in sufficient water overnight. 

          Grind into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. Ferment for 6-8 hours or overnight.

         In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. 

        To make the dosa, 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 ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. 

           Add some of the onion-tomato mix and sprinkle a little idli podi over it. Fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney for a healthy breakfast.

Soak the Horse Gram, Urad dal & fenugreek seeds in sufficient water overnight. 

Grind into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt & mix well.

                       Ferment for 6-8 hours or overnight.

In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. Keep aside. 

Heat a tawa / griddle. Drizzle some oil & spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladle of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & add little of the onion-tomato mix over it. Then sprinkle some idli podi & fry on a medium flame for a minute or two. 

Flip it over & let it cook further for a minute. Transfer to a serving plate. Make similar uthappams with the remaining batter.

     Serve them hot with sambar & coconut chutney for a healthy breakfast.

Foxtail Millet Uttapam

 

           Millets in general are very popular these days. On the other hand, Uttapams are traditional South Indian breakfast, So start your day a healthy way with some yummy Foxtail Millet Uttapam, accompanied with coconut chutney and sambar. 

          This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet recipe and introduce something new to your family and dear ones. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added.  You can also enjoy these millet uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare it.

        

             You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

             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 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with  green chilies, ginger into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. 

         In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. 

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. 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 ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. 

           Sprinkle some of the onion-tomato mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.

                         Soak the millets, dal & fenugreek seeds in sufficient water overnight.

                     Grind along with green chilies, ginger into a smooth paste. Add water 

                     as required.

                       The batter should be of pouring consistency. Add salt to taste. Mix well.

                     In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. 

                     Keep aside. 

                      Heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle 

                      some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladle 

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

                      Drizzle some oil around the edges and over it. 

                      Sprinkle some of the onion-tomato mix over it & fry for a minute or two.

                    Flip it over & let it cook further for a minute. Transfer to a serving plate.

                                 Serve them hot with sambar and coconut chutney.

                        Serve them hot with sambar and coconut chutney.

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 

Tomato Coconut Chutney

          Here is a delicious tomato chutney that I paired with some fresh grated coconut. Onion, ginger and garlic are also added to enhance the flavour. A tempering of mustard seeds, urad dal and curry leaves is then poured over the final product. This chutney goes very well with dosa, idli, uttapam, vada or any South Indian breakfast. 

• 1-2 tomatoes, chopped
• 1/2 cup fresh grated coconut
• 1 onion, chopped
• 2-3 garlic, chopped
• 1" ginger, chopped
• 1 tsp. red chili flakes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.

          Now add the tomatoes, chili flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.

          Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves. 

         Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.

Onion Uttapam (Rice-Lentil Pancakes - South Indian Style)

          This is the most common South Indian breakfast which is not only healthy, nutritious but at the same time very delicious. It simply tastes divine and filling too when had along with your favourite chutney and sambar. In this recipe I prepared tomato-ginger-sesame seeds chutney.

          The toppings can be anything that is preferred according to individual or family choice. I added some coriander roots instead of the leaves. You can experiment with tomato, cheese, assorted Bell peppers, red chili flakes, chopped coriander leaves or in combination.

          The best thing is, they can be prepared with any idli / dosa batter. They are perfect for any weekend breakfast or can be had anytime of the day be it for a light lunch or dinner. It serves as a great lunch box meal too.

• Idli / Dosa batter as required
• 1-2 onion, finely chopped
• 2-3 green chili, finely chopped
• 1/2 cup coriander roots, finely chopped
• some nalla karam podi / idli podi to garnish (opt)
• oil to shallow fry
• sambar & chutney to serve

          Mix the chopped onion, green chilies and the coriander roots and keep aside.

          Heat oil in a non-stick tawa / griddle. Drizzle some oil and wipe clean with a tissue paper. Pour a ladle of the batter and spread into a circle. It should be slightly on the thicker side.

           Sprinkle some onion, green chilies and coriander roots over it and press it gently with your spatula so that they stick to the dosa.

          Pour some oil over it and around the edges and cook on a low flame for a minute or two. When one side is done, flip it over and cook on the other side by drizzling some more oil.

          Make similar uttapams out of the remaining batter. Before serving, sprinkle some idli podi over the uttapams  and serve along with chutney and sambar.

                                 Finely chop onion, green chilies & coriander roots.

                                  Mix them together & keep aside.

                   Heat a tawa & pour a ladle of the batter. Sprinkle onion, green chilies & 
                   coriander roots.

                                 When one side is done, flip it over & cook the other side too.

                      Sprinkle some Nalla karam podi / idli podi & serve them hot with chutney
                      and sambar.