Veg Dosa

We need

2 cups dosa batter

2 tbspns grated carrot

2 tbspns finely cut cabbage

1 finely cut green chilli

1 inch grated or finely cut ginger

2 tbspn finely cut onion 

little finely cut coriander leaves or tender curry leaves

little jaggery or sugar (optional)

Let's begin

Mix all the items well.  Adjust salt and chilli. Keep aside for 15 minutes or more for the batter to absorb flavors.

Make dosas till the batter gets over. Smear ghee before taking off the tava for more taste.

Serve hot. No need of chutney as these dosas are very tasty.

Note: Increase or reduce the vegetables according to your preference. Jaggery/sugar makes the dosas much tastier. Left over dosa batter works out best.

Vermicelli/Semiya Idli

 

These idlis are prepared by mixing roasted semiya/vermicelli and curds. Vermicelli idlis are served hot with coconut or tomato chutney. This can be served for breakfast or as an evening snack!!

What you need:

• 2 cups of vermicelli (MTR or Bambino) 

• 2 cups sweet curd

• 1 tbsp semolina

• 2 green chillies (finely chopped)

• 1 tsp coriander leaves

• 1 tsp baking soda

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tsp chana dal

• 1 tsp cashew nuts (roughly chopped)

• Curry leaves

Method:

• Heat 2 tsp oil in a pan. Add the mustard, urad dal, chana dal, curry leaves and cashew nuts. Stir. Add the vermicelli and fry until it turns golden brown in colour. Add the semolina and fry for 3 more minutes. Turn off the flame and let the mixture cool. 

• Now add the curd to the cooled mixture. Add salt. Add the green chillies, coriander leaves and baking soda. Mix well and let it soak well for at least 15 minutes. Pour this mixture in the idli mould and steam for 10-12 minutes. 

• Serve hot with coconut chutney.

Aloo Poha

 

Poha is well known for its high nutrient value. It is a good source of carbohydrates, antioxidants and essential vitamins. It is gluten free. Hence, it is one of the healthiest indian breakfasts!

What you need:

• 2 cups of thick poha

• 2 potatoes (medium sized)

• 3 green chillies (chopped)

• 1/2 cup coconut

• 1/4 tsp turmeric powder

• 2 tsp lemon juice 

• 2 tsp sugar

• 1/2 tsp sambhar powder (optional)

For tempering:

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tbsp groundnuts 

• Curry leaves

Method:

• While the potatoes, peel and mash. Keep aside. Heat oil in a pan, add the tempering. Add in the mashed potatoes and salt. Add the green chilies and sambhar powder. Stir well on low flame. Add coconut, turmeric powder, lemon juice and sugar.

• Meanwhile, wash the poha in sufficient amount of water, squeeze out excess water and add it to the potato mixture. Mix all the ingredients well. If desired, add 1 tablespoon of water. Close and cook for 1 to 2 minutes. Garnish with coriander leaves.

Springhoppers & Roce (Coconut milk) / Idiyappam

 

Also known as Shevige in kannada, Shevio in Konkani, this is a very traditional recipe and can be made with minimal ingredients. This tastes delicious with Shahi Chicken Korma or Chicken Korma. You can also simply enjoy springhoppers with thick coconut milk for breakfast. 

What you need:

• 1 kg of white boiled rice

• Salt to taste

Method:

Wash rice and soak for 5 to 6 hours. Grind with salt to form a thick paste. Make ball like shapes and steam in the Idly vessel for 30 minutes. Check if it’s cooked. Put it in a string hopper mould and press to make shevio. 
These are usually served with thick coconut milk to which jaggery, pinch of salt and cardamom powder is added.
You can also serve  shevio with sambhar or chicken curry.

Hash Brown

Hash

Hash browns are one of those easy recipes that take very little effort, look amazing  and taste delicious. These hash browns are crispy on the outside and full of flavours on the inside. Hash browns are a favourite among all age groups so, what are you waiting for? Go ahead and try this recipe! 

What you need:

• 2 medium sized potatoes (peeled and shredded)
• 1 egg
• 1/4 tsp black pepper 
• 2 tbsp oil for frying 
• 2 tbsp processed cheese (grated)
• Salt to taste 

Method:

1. Rinse shredded potatoes until water is clear, drain and squeeze dry. Place in a bowl. 
2. In a small bowl, whisk together egg, salt and cheese. Add this to the shredded potatoes and mix until evenly distributed. 
3. Heat oil in a shallow frying pan and pour the egg mixture into a thin layer. Cook until it turns brown at the bottom. Flip over and cook until brown on the other side. Sprinkle pepper powder. 
4. Relish with tomato ketchup. 

Avocado Toast

Avocado Toast

Avocados are a great source of vitamin C, E, K and B-6 as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. Try this avocado toast recipe which is easy, quick and hassle free for breakfast or a healthy snack. 

What you need:

• Avocado ( well ripened )
• Whole wheat bread 
• 1/2 tsp pepper powder 
• 2 tbsp olive oil
• Sea salt to taste 

Method:

1. Take a perfectly ripe avocado, slice it in half and scoop out the flesh. Mash it using a fork. Add salt and mix well.
2. Toast the bread with olive oil using a oven or a tawa. 
3. Spread the creamy avocado on each slice of bread. Season with pepper powder and enjoy. 

You might also like:

• Hash brown

Ragi Idli

Ragi Idli

Ragi idli

Ragi is a great source of protein and minerals. It also helps keep diabetes under control. Ragi idli is very healthy dish which can be made for breakfast. Ragi idli can be devoured with coconut chutney or sambhar. 

What you need:

• 1 cup rice
• 2 cups ragi flour 
• 1 cup thick beaten rice
• 1 cup urad dal 
• 1 tsp methi seeds
• Salt (as per taste)

Recipe: 

1. Soak rice and methi, dal and beaten rice separately for about two hours.
2. Using a grinder, grind dal first till it is fluffy. Now you can add rice and methi seeds.
3. When half done, add the beaten rice. Do not grind fine. Let the batter be of little coarse paste. 
4. Remove from the grinder and add the add the ragi flour. Add more water if necessary. Let the batter be thick. 
5. Add salt. Place the batter in a warm place for about 5 hours or till it is fermented well. 
6. After the batter is well fermented , give a mix and pour into idli moulds and cook on ,medium for about 12 minutes. 
7. Serve hot with chutney or sambhar. 

Stuffed Idli

Stuffed Idli

Stuffed Idli 

If you’re bored of having the same idli again and again then, this could be the perfect recipe for you to try something new! These stuffed idlis are easy to make and doubles the amount of deliciousness. These stuffed idlis also make a great lunch box meal. They can be served plain or along with sambhar and chutney. 

For stuffing: 

What you need:

• 2 potatoes (medium sized)
• 1/4 tsp turmeric powder 
• 1 tbsp coriander leaves
• 2 green chillies (finely chopped)
• 1/2 tsp mustard
• 1 tbsp oil
• Salt to taste

• 3 cups Idli batter ( for recipe refer https://happytummy5005.blogspot.com/2020/06/ragi-idli.html )

Recipe: 

1. Boil the potatoes in a cooker. Peel them and then mash them. Add salt and turmeric powder.
2. Heat oil in a pan. Add the mustard followed by chopped green chillies. Add the potato mixture. Add 2 tbsp water. Mix well. Check salt and add more if necessary. 
3. Add the coriander leaves when the mixture becomes dry. Turn off the heat. 
4. After the potato mixture is cooled, make small flattened portions and keep it aside.                             
5. Pour the idli batter into the idli moulds to half the level only. After placing the flattened portions, cover it by pouring more batter. 
   
   
   
   
   

6. Place the moulds in the idli vessel and cook for 12 minutes. 

7. Serve hot with coconut chutney. 

Rice Appe

Rice Appe

Rice appe’s are made by cooking fermented batter of rice and urad dal. The texture of these appe’s are just perfect. They are crisp on the outside and soft and spongy on the inside making them the perfect dish to have for breakfast or as a tea-time snack. Rice appe’s can be enjoyed plain or with your choice of sambhar or chutney.

What you need:

• 250 g idli rice
• 50 g urad dal
• 1/2 tsp yeast
• 2 tsp ghee
• 1 cup thick coconut milk
• 1 cup thin coconut milk 
• Salt to taste
• Sugar to taste

Method: 

1. Soak the rice and urad dal for 4 hours.
2. Grind the rice and dal to a fine consistency by adding thick milk and thin milk. Add sugar, salt to taste. Also add yeast. Let the batter be thick. Keep it to ferment for 6 hours or overnight. 
3. Apply little ghee on the appe thava and pour the batter. Close with a lid and fry until the lower surface becomes golden brown in colour. Add a drop of ghee on each appe and turn them over so as to fry them evenly. Remove when they turn golden brown in colour.
4. Serve hot with sambhar or chutney. 

Khara Pongal (Ven Pongal)

Khara Pongal (Ven Pongal)

Pongal is a very popular dish prepared with rice and moong dal. It’s very nutritious as it is protein packed. It’s considered to be a very good breakfast choice as it’s light and easily digestible. It tastes best when it is served hot with melted ghee.
Here is a very easy and quick way to prepare it.

What you need:

• 1 tsp ghee
• 1/2 tsp Cumin seeds
• 3 curry leaves
• 5  Cashew nuts
• 2 green chillies (slit)
• 1 inch ginger (chopped) 
• 1/2 cup moong dal
• 1/2 cup rice
• 1/2 cup coconut (optional)
• 4 cups water
• 1/2 tsp pepper (crushed)
• Salt to taste

Recipe:

1. Heat ghee in a pressure pan. Add cumin, curry leaves, cashews, green chillies, crushed pepper and ginger. Sauté for a minute. 
2.  Add the moong dal and fry on low fire till it gets aromatic. Add the rice and water. Add salt to taste. Close the cooker and cook for 5 whistles. Serve hot with melted ghee or sambhar. 

Rice Rawa Mutli/ Dumplings /Pundi

Rice Rawa Mutli/Dumplings/Pundi

There was a time when Mutli/Pundis were prepared by grinding soaked red rice and salt in hand grinder. Unless the batter is thick, the mutlis could not be shaped and water was added sparing while grinding. The mutli batter was not cooked first to shape mutlis then. Now that the usage of hand grinder is almost found nowhere, this rice rava mutlis taste best.

What you need:

1 cup rice rava (coarse powder)

2 tbsp grated coconut

2 and ¼ cups water

2 green chilies cut into 4s

1 medium onion minced

1 sprig of curry leaves cut finely

1 tbsp chopped coriander leaves (optional)

1 tsp oil

1 tsp salt (adjust to taste)

Recipe:

• ·        Heat a heavy bottomed or nonstick pan, add oil. When it is hot add onions, chilies and curry leaves one by one. Stir for a minute or two. Add the water and bring to boil.
• ·        When the water starts boiling add salt, coconut and coriander leaves.  Slowly start adding rice rava stirring continuously. See that no lumps are formed.

• ·        Put off the heat. Take a big plate. Keep putting a big spoonful of above mixture in the plate.
• ·        Wet your palm with water and shape each spoonful of above mixture into a round shape, make a hole in between and place it in the idli steamer.
• ·        Repeat till all the rava mixture gets over. Close the lid and steam for 5-6 minutes. Can make 8-10 medium mutlis.

·         

• .             Open the lid, insert a knife to check whether the multis are done. If the knife comes out clean, put off the stove and keep the lid slightly ajar to escape the steam.

·        Serve with hot coffee (and chutney if you prefer)

Tips

1.      Mutlis can be cooked without seasoning. If you are short of time add everything to the boiling water and proceed.
2.      Can skip coconut and coriander leaves, if the mutlis are served with chutney.
3.      If mutlies are served with chicken/mutton curry, not need to add onion, chilies. Just add coconut (optional) and salt to water and proceed.
4.      Can enhance the taste by adding a little sugar.
5.      Always use a long and strong ladle/wooden spoon while stirring the mixture.
6.      It is always best to keep the steamer ready before you start cooking rava. Instead of idli steamer, you can steam them in cooker, without the whistle for ten minutes (after the steam escapes freely out of cooker, lower the heat to medium and put off after ten minutes).

You may also like to try

 sweet corn on the cob

Vanilla Custard 
 one pot meal Methi Pulao or Carrot Rice
 Paneer / Baby Corn Masala
KOKUM/ BINDA/ PUNARPULI RASAM great to health
Home made twistato
Vanilla Custard
KOKUM/ BINDA/ PUNARPULI RASAM
 KOKUM/ BINDA/ PUNARPULI JUICE  
Peanut/groundnut special
Ragi balls in micro wave
Bafat powder - spice mix
Jackfruit dosa

CRISPY OATS DOSA to support weight loss

OATS DOSA


This easy to do dosa turns crispy and tastes best. Looks so inviting with many holes just like traditional rice and dal dosa. Oats is a low calorie food which is heart healthy and prevents constipation. Since oats is slow to digest it supports weight loss too.

You need

Half cup oats

Half cup rice flour

Quarter cup small rava

One and half cup water

One onion cut into small pieces

One green chili

One tbsp coriander leaves cut finely

2 tbsp coconut (option)

Salt to taste

·        Powder the oats finely in the mixer grinder.

·        Mix powdered oats, rice flour and rava in a vessel and add water little by little to make the batter.   Whisk the batter well so that there are no lumps. (May need little extra water depending on oats/rice/rawa).

·        Once you get the dosa batter consistency add salt, onion, green chili, coriander leaves and coconut if using.

·        Leave it for half an hour.

·        Heat the dosa pan, smear oil/ghee. When the pan is hot, take a ladleful of batter and start making dosa.

·        Within three minutes dosa starts turning into golden. Flip it over.

·        Repeat with rest of the batter.

·        Serve hot with chutney and hot coffee for a healthy and filling breakfast.

JACKFRUIT DOSA/ HALASINA DOSE

JACKFRUIT DOSA/ HALASINA DOSE

Jack fruit is well known and quite healthy. The ripe fruits have a good amount of fiber, vitamins, minerals and antioxidants. 

You need

1 cup ripe jackfruit after removing seeds

2 cups dosa rice (kolam) washed and soaked for four hours or more

1 tbsp jaggery

1 cardamom

Salt to taste

·        Remove the seeds from the jackfruit pods and shred them in big pieces.

·        Drain the water from the soaked rice, mix all the things and grind to a smooth paste adding water little by little

·        Pour the batter into a vessel and prepare the batter into dosa consistency.

·        Check the taste

·        Take a nonstick pan, apply little oil, pour a ladleful of batter and spread it evenly. Close the lid and cook for three minutes. Flip over.

·        Repeat till the batter gets over.

·        These dosas can be eaten plain or with chutney.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU

Ragi Balls in Micro Wave (Finger Millet or Nachni)

Ragi Balls in Micro Wave (Finger Millet or Nachni)

This very easy to do recipe needs hardly 6 minutes to serve the healthy ragi balls on the dining table. Keep the curry ready. Just before lunch or dinner prepare the ragi balls. Ragi powder or finger millet can be store bought. I usually buy the ragi/finger millet and get it powdered in the mill. Use the same measuring cup to measure both the ragi and water. Increase the quantity in same proportion ( also the time), if you want to cook more. The proportion showed here is enough for two people in our home.

You need

1 cup ragi powder

1.5 cup water

Pour water in a microwave safe bowl and microwave for 1 minute.

Take it out and mix the ragi powder well. Make sure there are no lumps.

Place the bowl again the in the microwave and microwave for 1 minute.

Take it out and mix well.

Place the bowl again the in the microwave and microwave for 1 minute.

Dip your palms in water, take small quantity of batter and shape into a ball.

Repeat the process till the batter exhausts.

Serve immediately with any delicious curry.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato 

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU