Wednesday, February 17, 2010

Breakfast Recipes - Upma Recipe/Pongal Recipes/Vadai Recipes

Rava Upma Recipe

Rava Upma
*2 cup Rava / Sooji [Semolina] 
*4 1/2 cups  Water
*25 gms fried Cashew Nuts [optional]
*1 inch Ginger chopped
*1 chopped Onion
*3 Green Chillies slit sideways
*1 Potato chopped
*1 Capsicum chopped
*1 Carrot chopped
*1/4 cup Green Peas frozen or fresh
*1 tsp Mustard Seeds
*1 tsp Urad Daal
*1 tsp Channa Daal
*Salt to taste
*1/2 tsp Turmeric Powder
*Chili powder to taste [optional]
*2 tblsp Oil
*Few curry leaves
*Finely chopped corianderleaves
*1 tblsp Ghee
*Lemon juice to taste

1.  Sift rava through a muslin / cheese cloth or very fine sieve.

2.  Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
3.  Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
4.  Add the daals : channa & urad & curry leaves to it and fry till they turn red.
5.  Add onion, ginger and green chilies. Sauté for 2-3 minutes.
6.  Add all the vegetables, turmeric & chili powder, and salt to taste.
7.  Now add 4 1/2 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
8.  Add the fried rava to it stirring constantly till it becomes little thick.
9.  Take off from the heat and lemon juice if desired.
10.Serve hot garnished with cashews and coriander.

[Serves: For 4 to 5 Persons
 Recipe Type: Veg.
 Calories on the whole-
 [including Oil] : approx. 1758 ]


Vermicelli Upma Recipe


*2 cups Vermicelli

*1 tsp Chana dal
*1 tsp Urad dal
*1/4 tsp Mustard seeds
*2 tsp Cashewnuts
*2 tsp Peanuts
*1 Onions
*2 Green chillies
*1/2 inch Ginger
*1 Potatoes
*1/4 cup Peas
*1 Carrots
*1 Tomatoes
*4 1/2 cups Water
*3 tblsp Oil
*2 tblsp Ghee
*3 sprig Curry Leaves
*Salt to taste


1.  Chop onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
2.  Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
3.  Add potatoes, carrots and fry for 4-5 minutes.
4.  Then add chillies, ginger , onions, peas and tomatoes.
5.  Cook until they are done.
6.  After that add salt and 8cups of water, cover with a lid and let it boil .
7.  When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
8.  Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
9.  Serve hot with coconut chutney.

[ Serves: 5 Persons.
  Recipe Type: Veg.
  Calories on the whole : approx. 1465 ]

Aval Upma [ Rice Flakes Upma]

*Rice flakes – 2cups

*Onion - 1 sliced
* Green chillies – 2
* Red chilli – 1
* Turmeric powder – ¼ tsp
* Mustard seeds - ½ tsp
* Urad dal - ½ tsp
* Channa dal - ½ tsp
* Coriander leaves – few
* Oil – 1 tsp
* Salt – to taste
* Coconut – ¼ cup (grated)
* Curry leaves – few
*Lemon - 1


1.  Clean and wash the rice flakes. Completely drain the water and keep aside.

2.  Take a kadai and heat with 1 tsp of oil. Then add mustard seeds, urad dal, channa dal and curry leaves.
3.  Fry till it turns golden brown colour.
4.  Then add sliced onion and slitted green chillies. Fry till it turns into golden brown colour.
5.  Now add the aval, turmeric powder and salt. Sprinkle with little amount of water.
6.  Finally add coriander leaves and remove from the stove.
7.  Add the lemon juice and coconut gratings on the finished Upma so as to decorate it.
8.  Serve hot with coconut Chuney or pickle.

[ Serves 5 Persons
  Recipe Type: Veg.
  Preparation Time: 10 mins.
  Calories on the whole:  approx.2049 ]



This is a  breakfast dish from the Land of Coconut Trees, famous in all the southern states too, which features the same rice flour and coconut.  The soft and thin Idiyappams, in its pure white colour, when garnished with fresh grated coconut, is a real beauty to taste. Idiyappam is said to be the best, when served with sweet coconut milk. Other people may prefer to relish this dish with some spicy curries too. You could also have it with a tasty Potato Stew or vegetable Korma.  It will taste yummmmy!


Fine Rice Flour – 3 cups

[Use a good  brand, or if you can get Idiyappam podi that’ll be the best.  You can also prepare the rice flour at home.Wash and soak raw rice for few hours. Drain well and allow it to dry completely. Grind it to a fine powder and dry roast it. This is ofcourse the best way to make it]

*Water – approx 3 cups
*Salt – as needed
*Grated Coconut – 1/2 cup
*Thick Coconut milk – 1 tsp [Optional]
*Oil – as needed

Accessories Needed

Idiyappam Press
Idli Mould


1.  Boil water in a pan,adding required amount of salt into it.
2.  Pour the boiled water little by little to the rice flour, stirring in between, until it is ready to make into a smooth dough.
3.  Allow it to cool for a while.When it is half cooled, knead it with your hand into a smooth dough, adding coconut milk also if your wish to use it.

4.  Lightly grease the idiyappam press and the idli mould to prevent sticking.
5.  Add 1/2 a spoon of grated coconut into each idli plate.
6.  Spoon some dough into the idiyappam press,close the lid and squeeze the dough onto the idli plates in a circular motion.
7.  Garnish each idiyappam with a little more grated coconut. You can mix little sugar with the coconut[if you like it to be sweet],again that’s also optional.
8.  Now place the idli plates in a steamer and steam it until done.
9.  Allow it to cool for a while and carefully remove the idiyappams to a serving bowl.

[ Serves:  6 Persons
   Recipe Type: Veg.
   Calories on the whole: approx. 2457 ]


Kuzhi Paniyaram

Kuzhi means hole in tamil. As we are pouring the batter in a hole, it is called as kuzhi paniyaram. It can be made either as sweet or savory. This paniyaram is from the left over idly batter. It tastes like the medu [Ulunthu] vada. Easy to prepare and tasty to eat. Loved by the entire family, especially children.


*2 Cups Idli Rice

*1/2 Cup Urad Dhal
*1/2 Onion chopped
*2-3 Green Chillies chopped


*1/4 Tsp Mustard seeds
*1/2 Tsp Urad Dhal
*1 Tsp Channa Dhal
*Few Curry Leaves


1.  Soak rice and dhal separately for 5 hours.

2.  Grind them separately.
3.  Mix them together and add salt.
4.  Leave it overnight to ferment.
5.  Heat 2 tsp oil, add the seasonings.
6.  Once mustard crackle, add chopped onion, little salt and green chillies.
7.  Fry till onions are transparent.
8.  Add this to the batter & mix.
9.  Heat kuzhipaniyaram vessel.
10.Fill the well with 1/2 tsp oil each.
11.Pour the batter in each well till 3/4th filled.
12.Cook it on both sides in medium flame till golden brown.
13.Serve hot with coconut chutney.

Batter should not be watery.

[ Serves: 8 to 10 Persons
  Recipe Type: Veg.]


Ven Pongal / Venn Pongal [Rice Pongal]


* Rice 1 Cup
* Moong Dal 1/4 Cup
* Black Pepper Powder to taste
* Zera Powder 1 Tbsp
* Ginger Paste 1 Tsp
* Dry Dinger (Sukku) 1 Tbsp
* Heeng 1 Tsp
* Cashew for garnishing
* Margaring/Ghee 2 Tbsp
* Water 6 Cups
* Salt to taste


1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with cashews.

[ Serves: 4 Persons
  Recipe Type: Veg.]
  Calories: 1 Plate Pongal = 243 ]


Rava Pongal


* Rava 1 cup
* Moong Dal 1/2 cup
* Cashew Nuts 10 no
* Ghee 4 tbs
* Curry Leaves
* Chopped Ginger 1 tsp
* Blackpeppercorn 1 tsp
* Cumin Seeds 1 tsp
* Salt to taste


1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.

[ Serves: For 4 Persons
   Recipe Type: Veg.
   Calories: 1 Plate Rava Pongal = approx.243 ] 


Sakkarai Pongal

Sakkarai Pongal is a very popular/tasty recipe.  


* 2 litres Milk
* 1 1/2 cups Newly harvested Rice
* 1/4 cup Moong Dal
* 15 no. Cashewnuts
* 10 no. Almonds
* 30 no. Kishmis
* 1/4 level teaspoon Nutrieg Powder
* 1 1/2 cup Jaggery (grated)
* 1/4 teaspoon Saffron (crushed)
* 1 teaspoon Cardamom powder
* 2 tablespoons ghee


1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kismis.
7. Bring to one or two good boils.

[ Serves: 4 to 5 Persons
  Recipe Type: Veg.]
Medu Vadai Recipe

Medu Vada , is a household dish in South India. Any function is not complete without this Vada. It forms an integral part of the menu, be it a wedding or any other function.  This along with pongal. coconut chutney and sambhar is a perfect combination for breakfast. It will make you so full you will not feel hungry till your dinner time......very sumptuous...!!!


*Urad Dal - 2 cups
*Green Chillies -2 nos
*Onion - cut into small pieces
*Curry leaves - a small bunch cut into small pieces
*Oil for deep fry
*Salt to taste


1.  Soak the Urad Dal for about 2 hours.
2.  Drain the water and blend it in a mixer along with the green chillies and a piece of ginger till you get a smooth paste.
3.  Make sure you do not add water , since the finely chopped onions will add to the water content.
4.  Add the onions along with salt to the Urad Dal paste .
5.  Mix well and keep aside for 5 mins.
6.  Heat oil in a heavy bottomed kadai and when the Oil is hot.
7.  Take portions of the mixture make flat rounds and fry them in the oil.
8.  Make sure that you drop the vada very slowly and carefully so that the hot oil dont spat outside the kadai. Some may add rice flour to this mixture so that the Vadai is crispy.  This will only make the vadai absorb more oil.
9.  Hot vadas can be had with Coconut Chutney or sambhar.
10.This vadai is also used to make Sambhar Vada or Thayir/Dahi Vada. Both of them are very famous dishes in South Indian restaurants.

[ Serves: 15 to 20 Vadais
  Recipe Type: Veg.
  Calories: 1 Vadai = approx.130 Calories ]


Lentil and Spinach Vadai / Keera Vadai Recipe


*2 cups channa dal / kadala paruppu

*1 bunch spinach leaves, tough stalks removed
*1 onion, finely chopped
*2 green chillies, finely chopped
*1" piece of ginger, grated or finely chopped
*10-12 curry leaves, finely chopped
*Salt to taste
*Oil for deep frying


1. Clean and soak the chana dal in water for an hour. Meanwhile, wash spinach and place in a pan over lot heat until the leaves wilt. Then, chop finely.

2. Once soaked, drain completely and pulse the dal in a mixer or food processor into a coarse paste. To give the vadai some texture, I keep about 1 tbsp dal aside and add it after pulsing the rest.
3. Add the rest of the ingredients and mix well.
4. Shape into lime-sized balls and flatten slightly. Deep fry in oil until golden brown. Drain and serve hot with chutney.

[Serves: 18 to 20 Vadais
Recipe Type: Veg.
Calorie: 1 Vadai = approx.130 Calories]


Vazhaipoo Vadai [Banana Flower Vadai]

This Vadai is a special item of my grandmother and my mother used to say that she learnt to master this since it was much  relished by all of us in our family and it became a special dish, very tasty indeed. It is generally said that Vazhaippoo/Vazhaithandu etc varieties are very good for health.   You may add onions if you prefer [my mother never touches onions for sure] I must tell you.... without onions, this vadai is yummmy.......Here is my mother's recipe.....


*Vazhaipoo [Banana Flower] - 1
*Channa dal - 1 cup
*Tuvar dal - 3/4 cup
*Whole Pepper - 1tsp
*Red Chillies - 3
*Jeera - 1 tbsp
*Buttermilk - 2tblespn
*Fennel seeds - 1 tbsp
*Salt to taste
*Oil for Deep frying
*Curry leaves

To grind:Method:

*Channa dhal- 1/2 cup
*Toor dhal- 3/4 cup
*Red chilies-3
*Whole pepper-1 tsp
*Jeera- 1 tbsp
*Fennel seeds-1 tbsp

1. Dilute the buttermilk in a bowl and keep it aside.Make them into small flat vadais , while the oil is getting heated in a thick bottomed vessel/frying pan.

2. Peel the cover of the flower and pull out the flower bunches of each layer.
3. Next, remove the stamens of each flower and chop them into fine pieces. Make sure to remove a long stem inside each floret, as this is not good for health and does not digest easily, if taken. 

4. Put the chopped flowers in buttermilk water along with pinch of turmeric .
5. Soak all the above said ingredients for about an hour and grind it coarsely so as to form a thick paste.  
6. Drain the excess water from the chopped flowers and add it to the mixture, along with curry leaves.

5.  Drop the flat-made vadais one by one and deep fry them till golden brown.  Wait for the oil to strain off the vadais, in a strainer. 
6.  Serve hot with chutney. 
[Serves:  20 to 25 Vadais
Recipe Type: Veg.]


South Indian Thayir Vadai [ Curd/Dahi Vadai ]

This spicy Indian dish, make a great appetizer or snack/tiffin item. They are served with spiced yogurt. A very special treat for the whole family!


*1/2 cup Split Black Lentils - Uraad dal

*1/2 cup Green Lentils - Moong Dal
*1/2 teaspoon kosher salt
*1/2 teaspoon Cumin - toasted & ground
*1 medium green chile - finely diced
*1 cup Oil - for frying
*1/4 cup Milk
*1/4 teaspoon Black pepper - to taste
*1 cup Yogurt - plain
*6 small Curry leaves - finely chopped
*1 teaspoon ginger root - crushed


1.  Clean dal, wash and soak in water for 4 hours.
2.  Blend in blender at medium speed using minimum water to keep paste moving freely.
3.  Add salt, cumin, and chilies.

4.  Then start heating the oil, it needs to be quite hot. Drop large spoonfuls of batter into your hand. Form in traditional "donut" shape. Fry till golden brown.
5.  Drop fried Vadas in water. Let it soak 3-4 minutes or until ready to serve.
6.  Beat yogurt with milk.
7.  Add pepper, curry leaves, and ginger according to taste. Some people add mint or mango chutney to this as well. If you prefer it sweeter add a bit of Splenda.
8.  Squeeze out water from the vada and pour spiced yogurt over the top.
9.  Garnish with cilantro (coriander) leaves and some shredded carrot.
10.Makes about 12 dumplings and about 1 - 1/2 cups if sauce.

[Serves: 12 Vadais
 Recipe Type: Veg.
 Calories: approx.215 ]

1 comment:

Good Paediatrician in Velachery said...

great collection...I love it as a breakfast more..

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