Drumstick Leaves Adai

Adai with drumstick leaves is nutritious and filling. Makes a good breakfast or a snack.

Ingredients

2 cups - Raw rice

3/4 cup - Toor dal

1 tsp - Cumin seeds

1 medium - Onion

6 to 8 - Dry red chili, as to taste

1/2 tsp - Asafotida

2 springs - Curry leaves

1/2 cup - Drumstick leaves

Salt to taste

Method

1 ) Soak rice for 3 to 4 hours and toor dal for one hour separately.

2 ) Grind rice and dal with cumin, chili, curry leaves and onion to a rawa consistency. Transfer to a utensil.

3 ) Add drum stick leaves and salt to taste to the batter.

4 ) Heat a non-stick tawa. Pour batter with a big ladle on the tawa and spread in a circular motion like for dosa. Drizzle sesame oil and cook on both sides till done. Transfer to a plate. Use up rest of the batter to make more adai.

Serve hot with chutney..

Spring Onion Dosa

A flavorful dosa with spring onions. Rice and different dals is the base of this dosa, with a ratio of 2 :1. Dals should measure all together to one cup, where you can increase any one dal proportion a little bit. More of Channa dal or toor dal will make the dosa crisp and also adds flavor. More of moong dal will make the dosa soft. So you can increase the measure of any of the dals as to what you desire the dosa to turn out to be like.

Ingredients

2 cup - Raw rice, washed well

1/4 cup - Moong dal

1/2 cup - Channa dal

1/4 cup - Toor dal

1'' piece - Ginger

4 to 6 - whole dry red chili or Green chili

1/4 tsp - Hing powder

1/2 tsp - Turmeric powder

1 bunch - Spring onion, finely chopped

Salt to taste

Method

1 ) Wash and soak all the dals and rice in water over night. Then grind to a paste adding little water, dals, rice, ginger, and red chili. The batter should be dosa batter consistency.

2 ) Add hing, turmeric powder and salt to taste. Stir and blend in well. Then add the finely chopped spring onion to the batter and mix. Check and adjust salt to taste.

3 ) Heat a tawa and pour little of the batter on the tawa and spread batter in circular motion like for dosa and cook one side and then turn and cook on the other side. Drizzle some butter or sesame oil on the dosa when cooking on both sides. Take off the tawa and transfer to a serving plate. Serve hot with chutney or can be had without chutney too.

Serve hot with chutney.

Instead of spring onion, coriander leaves can be added to make dosa. Grinding few curry leaves along with batter will give good flavor.

Kuthappam /Muttayappam / Ottayappam / Mutta Pathiri

Back in Kozhikode / Calicut, this appam is called kuthappam, since this appam has a lot of holes formed on its upper surface. Most probably this appam must have a different name in other parts of kerala. Appam chatty, a clay pot (manchatty) is used to make this appam. Other alternative is to use a non-stick pan with a tight lid.

Ingredients

1 cup - Maida / All purpose flour

1 cup - Rice flour

1 - Egg

3/4 cup - Thick coconut milk

A pinch of baking soda

Salt to taste

Method

1 ) Shift maida, rice flour and baking soda along with salt. Beat egg very well and make it frothy. Add to the flours and mix well. Pour coconut milk, little at a time and make a batter which has a consistency, which is a bit lighter than idli batter. Not too loose like dosa batter, nor too thick like idli batter. Rather in between dosa and idli batter consistency. Add water if necessary to get the right consistency.Stir the batter well, so that some air bubbles form in the batter. Let the batter rest for ten minutes. Before preparing the appam, stir the batter once again well.

2 ) Heat a manchatty or a non-stick pan on medium high heat. Grease a cloth with oil and wipe the manchatty or the non-stick pan with this cloth. Using a big ladle, take batter in the ladle and pour into the chatty or non-stick pan. Do not stir the pan or chatty. Close with a tight lid and cook on very low heat. Appam will start forming holes on the top surface and get cooked in the steam. Once the appam is fully cooked, take the appam out of the pan and transfer to a serving plate. Continue making more appam in the similar way with rest of the batter. Just keep in mind to heat the manchatty on high before pouring batter and then immediately lower heat to very low simmer, after closing with lid. The high heat will help in forming the holes.

To serve - you can have this appam with sweetened coconut milk, poured on top of the appam. So make fresh coconut milk extract, add sugar and sweeten. Otherwise you can have this appam with any meat curry.

Neer Dosa

Neer Dosa - Neer meaning water in kannada, this dosa gets its name, since the batter prepared for this dosa is very watery. Dosa prepared is thin and light. This is a popular daskina kannada dish. I liked the combination of neer dosa with coconut chutney for breakfast.

Ingredients

2 cups - Raw rice , soaked overnight
1/2 cup - Freshly grated coconut
3 cups - Water
Salt to taste

Method

1 ) Soak raw rice overnight in enough water. Drain out the water. Grind rice with coconut to a smooth paste with water in small batches, using up 3 cups of water. Batter should be very thin and watery. Add salt to taste.

2 ) Heat a non- stick flat griddle or tawa on a moderate heat. Wipe clean the inside of the pan with cloth dipped in oil. When the Tawa is hot, pour batter and spread around the tawa to make a thin dosa. Since the batter is watery,you will not be able to spread batter like you can with regular dosa batter.

3 ) Lower the heat, cover with a lid and cook till the dosa is cooked. Then fold the dosa in half and again half. Take off the stove and transfer to a serving plate.Use rest of the batter to make neer dosa in similar way.

Serve for breakfast with chutney or have for dinner with any non- vegetarian curry.

Adai

Adai, prepared with a batter made with rice and different lentils / dals into a savoury pancake. This is nutritious and protein rich. More like a dosa, but has mixed dals in making the batter and doesn't need fermenting to make adai.

Ingredients

1 cup - Raw rice
1/2 cup - Urad dal
1/2 cup - Toor dal
1/2 cup - Chana dal
1/2 cup - Moong dal
2 to 3 - Green chili
4 - Whole dry red chili
1'' piece - Ginger
3 big flakes - Garlic
2 sprigs - Curry leaves
Salt to taste

Method

1 ) Wash, soak rice and dal for 6 hours or overnight. Grind in little batches, rice, dal along with green chili, red chili, ginger, garlic and curry leaves with little water. Batter can be slightly coarse. Add salt to taste and mix in the batter.

2 ) Heat a tawa, slightly smear with oil, wipe off excess oil. When the tawa is hot , pour one ladle full of the batter and spread in circular motion with the ladle, to give a round shape. Drizzle oil on top and sides of the adai. When the bottom of the adai is set and golden in color, flip it to the other side and cook till both sides are evenly cooked. Take it off the tawa and transfer to a plate.Use up rest of the batter to make more adai. If you have excess batter, store in fridge.

Serve with chutney or chutney powder.

Yellow Cornmeal Dosa

This dosa is very similar to rawa dosa and tastes very much like rawa dosa, though it is made with yellow cornmeal. This is an instant dosa to make.

Ingredients

1 cup - Yellow cornmeal
1/4 cup - All purpose flour
1/4 cup - Curds / Yogurt
Salt to taste

Seasoning

1/4 tsp - Jeera
2 to 3 big - Shallots, chopped finely
1/2 ''piece - Ginger, grated finely
1 to 2 - Green chilies, chopped finely
1 sprig - Curry leaves, chopped finely
Sesame oil Or peanut oil

Method

1 ) Heat little oil in a pan, add jeera, then onion, green chili, ginger and curry leaves. Fry till onion is translucent.

2 ) To a mixing bowl, add cornmeal, all purpose flour, salt to taste, curds and mix well. Then add good amount of water to make a very thin batter. Batter should be thinner than dosa batter. Add the fried ingredients to the batter and mix in.

3 ) Heat a non- stick tawa on high heat. Tawa should be really very hot before pouring in the batter, so that the batter will sizzle when you are spreading the batter. Grease the tawa with little oil and wipe out excess oil.

4 ) Take one ladle full of batter and spread on the tawa starting from the sides and finishing it off in the center. You will not be able to spread this batter like the regular dosa batter. Lower the heat, then drizzle some oil on the sides and center of the dosa. When the bottom of the dosa is set and has become a golden brown, flip to the other side and cook. Take off the tawa, transfer to a plate and serve.

Again before pouring the batter for the next dosa, heat the tawa on high heat, get the tawa hot and then pour the batter then lower the heat.

Serve hot with chutney.

Check out - Rawa dosa recipe with chutney

Besan Dosa with Soya and Onion Chutney

Laziness creeps in on sundays and then to whip up a instant dosa, checking into my pantry for ingredients available, i put together this besan soya dosa. I got these Nutrela high protein soya granules and was struck with it, not knowing what to make with it. Besan dominates the taste, more like a pakoda. Substitute soya with any vegetable you like.

Ingredients

1 cup - Besan / Gram flour
1/2 cup - Rice flour
1/2 cup - Soya granules
1 - Egg
1/4 tsp - Red chili powder
1/4 tsp - Turmeric powder
1/2 tsp - Jeera, crushed coarsely
2 big - Shallots, finely chopped
1 - Green chili, finely chopped
Few curry leaves, finely chopped
Salt to taste
Sesame oil

Method

1 ) Add 2 cups of water and a pinch of salt to soya granules. Place on stove and bring to a boil. Boil for 5 minutes and then remove from stove. After 10 minutes, drain out water, wash soya 2-3 times in fresh water. Squeeze out excess water before use. This is the instruction given on the soya packet, that is to be done, before using soya granules as an ingredient.

2 ) Sift besan, to remove the lumps. Now to a mixing bowl, add egg and beat it well. Add besan, rice flour and add little water as required. Mix to make a smooth batter, that is nor too thick nor too thin. Add salt to taste. Whisk till you see some air bubbles. Add prepared soya granules, chopped onions, green chili, curry leaves, jeera, red chili and turmeric powder. Mix to combine.

3 ) Heat a non-stick pan on medium heat. When the pan is hot enough, add a little amount of the batter and spread into thin round. Sprinkle little oil on the dosa and then flip and cook on both sides evenly.


Serve this hot with chutney.

Here is a onion chutney that tasted so well with this dosa.

Onion Chutney

Ingredients

4 big - Shallots, chopped
1/4 '' piece - Ginger, chopped
1 flake - Garlic, chopped
2 to 3 - Green chili, chopped
1 medium size - Tomato, chopped
1 pinch - Tamarind
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1 sprig - Curry leaf

Method

1 ) In a pan heat oil, add green chilies and fry them lightly. Then add shallots, garlic, ginger and fry them lightly to a light brown color. Add enough oil when frying. Now add tomato, salt to taste, fry and cook till tomato is mashed and cooked. Take off from stove and cool.

2 ) To a blender add the cooked ingredients, tamarind and grind to a smooth paste. Add very little water if you are not able to get a smooth paste form..

3 ) Heat oil in a pan and pop the mustard seeds, then add curry leaves and season the chutney.

Rawa Dosa with Coconut Chutney

Rawa dosa is an instant dosa i fix up for breakfast, when i crave to have dosa and there is no fermented dosa batter available. Rawa dosa, hot from the tawa with coconut chutney goes so well together.

Ingredients

1 cup - Rawa / Sooji ( use fine rawa )
1/2 cup - Rice flour
1/2 cup - All purpose flour / Maida
1/2 of one - Onion, chopped very finely
1 big - Green chili, chopped finely
1/2 inch piece - Ginger, grated finely
1/4 tsp - Jeera / Cumin, crushed mildly
3 tbsp - Curds / Yogurt
2 sprigs - Curry leaves, chopped fine
Sesame oil

Method

1 ) Heat little sesame oil in a pan, add jeera, then onion, green chili, ginger and curry leaves. Fry till onion is translucent. Add rawa and fry lightly on low heat till rawa's color changes lightly. Turn off the stove. Add rice flour and maida to the same pan and mix with rawa. Let the powders warm up with rawa.

2 ) When rawa has cooled, transfer to a mixing bowl. Add curds, salt to taste and 2 cups water and mix with a whisk. Mix well and let the batter stand for 10 to 15 minutes. Add a little more water if the batter is very thick. The batter consistency should be not too thick nor too thin.

3 ) Heat a non-stick pan on medium heat. When the pan is hot, using a big spoon pour one or 2 spoons full of batter on the pan and spread with spoon in a circular motion to make a thin dosa.

4 ) Smear some sesame oil around the edges of the dosa and in the center. Flip dosa onto the other side and cook both sides well.

Take off the pan and serve on a plate with coconut chutney.

To make Coconut Chutney

Ingredients

1/2 cup - Freshly grated coconut
2 tbsp - chana dal
2 - green chili, slit in center
2 tbsp - curds / yogurt

For Seasoning

1 tsp - Mustard seeds
1 sprig - curry leaves
2 - whole dry red chili
1/4 tsp - Asafoedita/ Hing
sesame oil

Method

1 ) Heat oil in a pan and fry green chili. Then add chana dal and fry chana dal till crisp. Take off stove and cool.

2 ) In a grinder, add grated coconut and the fried ingredients. Add curds, a little water and grind to a smooth paste. Pour to a serving bowl.

3 ) Heat sesame oil, add mustard seeds, curry leaves, dry red chili and hing. Pour the seasoning over the chutney and mix.

Serve with dosa.

Vellayappam - Rice Pancake

This is a popular breakfast dish in kerala. Made with a batter of rice, coconut and yeast, which is fermented till the batter rises in volume. It's called vellay (white) appam (pancake). In the original traditional recipe, toddy was used to ferment the batter. It's got lacy edges and soft center.It's enjoyed with vegetable stew, Potato Kurma, mutton or chicken stew / Ishtoo, fish mollee or just simple sweetened coconut milk. This can turn out to be quite a heavy breakfast or a brunch.

Ingredients

2 cups - Raw rice or Basmati rice
1 cups - Fresh grated coconut
1/4 cup - Cooked rice
1/2 tsp - Yeast
1 tsp - Sugar
1/4 tsp - Salt

Method

1) Soak raw rice in water for 4 to 5 hours.

2 ) In a grinder, grind soaked raw rice, grated coconut and cooked rice, little at a time to a smooth paste with water. The batter should not be too watery nor too thick.

3 ) Pour the batter into a utensil. Since the batter will ferment and rise in volume, use a big enough utensil.

4 ) In a small bowl, take 1/4 cup lukewarm water. Add sugar, stir and dissolve it. Add yeast to this solution. Let the sugar work it's magic and the yeast will rise. Pour this yeast solution to the batter and stir well.

5 ) Rest the batter in a warm place to ferment and rise in volume. (You can make the batter in the evening and rest it overnight to ferment.) Add salt to the batter and stir.

6 ) Heat a non- stick pan or a vellayappa chatty to make vellayappam.Grease the pan with little oil. Pour one big spoon of batter to the pan, lift the pan from stove and slightly twist around to spread the batter in the pan to make a circular shape. Close with a lid and cook on low heat.

7 ) Take the cooked appam from the pan and serve hot. Use rest of the batter to make more vellayappam's.


Serve with egg masala curry and enjoy your breakfast !

Technorati tags : Indian breakfast, Pancake, fermented food,coconut recipe