Breakfast Recipes - Idli Recipes

COOKED RICE IDLI

Soft, velvety  idlis made with cooked rice.

Soft Rice Idlis

Ingredients

*1 cup split black gram [urad dal]
*3 cup cooked rice
*2 cups rice semolina [idli rawa]
*salt to taste
*oil for greasing

Method

1. Wash and soak the urad dal for at least 2 hours in lukewarm water.
2. Grind it into a smooth batter along with the cooked rice.
3. Wash the idli rawa and add it to the batter along with the salt. [After adding the idli rawa, whip the mixture thoroughly so as to mix it well with the batter].
4. Mix well, cover and set aside overnight for fermenting.
5. Spoon out the batter into greased idli moulds and steam for 15 minutes.
6. Serve hot with a chutney of your choice.


[ Cooking Time : 20 min.
  Fermenting Time : Overnight
  Preparation Time : 20 min.
  Soaking Time : 3 hours
  Makes 45 idlis
  Recipe Type: Veg
  Calorie per Idli = approx. 65 ] 

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Rava Idli

Rava Idli is the first  breakfast dish that I learnt from my mother. I first had a try at this  when I was 12 or so and it's still very strongly edged in my memory, the thrill of making a dish that is so commonly sought after by almost all in India, more so in the South.   Thats when I strongly decided to learn cooking. My mother used to prepare this, ever so often, because all her children loved and enjoyed eating them.... sitting at the kitchen table!

There are many instant mixes available in the market. But trust me, nothing gives you the satisfaction of preparing this dish entirely in your kitchen. The taste differs so much that you will start hating the instant ones. 

Hot Rava Idlis from LRs Recipe Corner.....

Ingredients

*Rava - 2 cups [Bombay Rava] 

*Finely chopped green chillies - 8-10
*Channa Dal: 1 tea spoon
*Grated carrot: 2 tblespoon
*Mustard seeds: 1/4 teaspoon
*Soda: 1/2 tea spoon
*Cashews : 1 1/2  tblspoon 
*Ginger paste: 1/2 tea spoon
*Freshly grated coconut: 2 tbl spoon
*Coriander leaves: 2-3 strands
*Yogurt or curd: 2 cups
*Oil: 1-2 tbl spoon
*Salt to taste

:Method
1.  Heat the oil and add mustard seeds.
2.  When they start popping, add ginger paste, green chillies, channa dal and allow them to splutter for sometime.
3.  Reduce the heat and immediately add rava, mix well.
4.  Add salt, soda, carrot, coriander leaves, coconut, curd and mix well.
5.  Leave it for around 30 mins for fermenting..
6.  Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface and helps in easy clean-up.
7.  Keep one full cashew at the center of every cup and then pour the mixture on top [so that, when the idlies are removed, the cashew can be seen on the top].
8.  Steam for around 12-15 mins ina pressure cooker
9.  Serve hot with coconut chutney. 

[ Serves : 20 Rava Idlis
  Preparation Time: 30 mins
  Cooking Time: 15 mins
  Recipe Type: Veg
  Calories per Rava Idli: approx. 110 ]

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Stuffed Idli Recipe


This is  a delicious, quite filling idli recipe that can be enjoyed as a snack or the main dish. Learn how to make Stuffed Idli.
 
 
 

 
 
Ingredients


*2 cup semolina (suji)

*1 cup sour curd (dahi)
*1/2 tsp salt (namak)
*1 tsp mustard seeds (rai)
*10-12 curry leaves (kadi patta)
*1 tsp meetha soda
*2 tsp oil

For Stuffing 

*1 cup pea seeds [matar]
*1/2 tsp salt 
*1/2 tsp red chilly powder
*a pinch turmeric powder
*1/2 tsp coriander powder
*1 tsp oil

Method

1.  Mix salt and dahi in suji and make a thick batter using water.

2.  Cover it and leave for 1 hour.
3.  Boil alu, peel and mash properly.
4.  Boil matar also and mash them.
5.  Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and dhania powder and fry for a minute.
6.  Now heat oil again and crackle rai, curry leaves in it.
7.  Then add meetha soda.
8.  Add this to the idli mixture.
9.  Now grease idli mould with oil and put a little of the above mixture in it.
10.Then put alu mixture.
11.Then again put idli mixture to cover the stuffing.
12.Boil 2 glass water in a pressure cooker and place idli mould in it.
13.Cover it and let it whistle.
14.Cook at high flame for 10 minutes and then remove it from the flame.
15.Open it and take out idli mould after 2 minutes.
16.Serve hot stuffed idlis with coconut chutney and sambhar.

[Makes: 20 Idlis.
 Recipe Type: Veg.
 Preparation Time : 10 mins.

 Cooking Time : 20 mins.
 Calories per Idli = approx:65 ]

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Breakfast Recipes - Uttapa\ Dosa \ Appam Recipes

Dosa is a thin crispy rice crepes made from a fermented batter of rice and lentils mixed together.Dosa is believed to have its origin in Udupi of Karnataka state.It is a frequently used breakfast dish in most South Indian homes.Various variery of dosa is prepared now a days.Its prepared using rice and urad dal as its major contents.. Dosa tastes good when served with traditional side-dishes like sambhar, chutney /pickle.


MOONG DAL DOSA

Thin, crisp dosas made of moong dal and rice.

Ingredients


*1 cup split green gram (green moong dal)
*1 cup parboiled rice
*salt to taste
*oil for cooking

Method

1. Wash and soak the moong dal and rice in water for at least 3 hours.
2. Grind to a fine paste using a little water.
3. Cover and allow to ferment for at least 8 hours.
4. Add the salt and adjust the consistency of the batter by adding water if required. The batter should be of dropping consistency.
5. Heat and grease a non-stick tava with oil.
6. Pour a ladle full of the batter on the tava and spread it using a circular motion.
7. Pour a little oil on the sides and cook.
8. When the lower sides is golden brown, fold over.
9. Repeat with the remaining batter.
10. Serve immediately with chutney.

[Cooking Time : 25 min.

Fermenting Time : 8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours.
Makes 10 to 12 dosas.
Calorie per Dosa =  approx :79 ]


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PAPER DOSA ROAST

A thin crisp dosa [Roast], much liked by the whole family, especially children.

Ingredients


*1/2 cup raw rice
*3/4 cup split black gram (urad dal)
*1/2 cup rice flour
*salt to taste
*oil for cooking


Method


1. Wash and soak the raw rice and urad dal for about 4 hours.
2. Drain, add the rice flour and salt and grind to a smooth paste using enough water to get a batter of coating consistency.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa.
4. Cook on one side, pouring a little oil along the edges while cooking. When crisp, make a roll and serve hot.
5. Repeat with the remaining batter.
6. Serve hot with a chutney of your choice and sambhar.

[Cooking Time : 15 min.

Fermenting Time : 10 to 12 hours.
Preparation Time : 10 min.
Soaking Time : 4 hours.
Makes 10 to 12 dosas.
Calories per Dosa: approx.465
Recipe Type: Veg]

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Pesarattu Dosa

Pesarattu is a speciality dosa of Andhra Pradesh, very tasety.

Ingredients:

 *1 cup Moong Dal

* 1 Onion (finely chopped)
* 1/4 tsp Ginger( finely chopped)
* Coriander leaves (finely chopped)
* 1-2 Green Chillies
* Salt as per taste

Method
 
1. Soak the moong dal for about 4 hours in water taken in a bowl.
2. Wash them and grind to make smooth paste along with the chillies and ginger.
3. Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
4. Heat a flat griddle on high flame.
5. Pour the batter on it and spread the batter on the pan moving from center to the corners. 6. Give it the shape of round pancake.
7.Sprinkle little oil on its sides and cook it for 2-3 minutes.
8. Turn over and cook again.
9. Serve it hot with coconut chutney.

[Serves: 2-3
Calories Per Serving: 220

Preparation Time: 10 Min
Cooking Time: 2-3 Min
Recipe Type: Veg. ]

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Rava Dosa Recipe

Rava Dosa is popular South Indian recipe.
 

Ingredients:
 
* 2 cups Semolina (Rawa / Sooji)
* 1 cup Rice Flour
* 2 cups Butter Milk (Mattha)
* 1 Onion (chopped)
* 2 green chilies (chopped)
* 10-12 Curry Leaves (chopped)
* ¼ cup Coconut (Scraped)
* 8-10 Cashew Nuts (Kaju)
* A pinch of Asafoetida (Hing)
* ¼ tbsp Sodium-bi-carbonate
* Salt to taste
* 4 tbsp Oil




Method
 
1.  Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
2.  Add buttermilk to the above and make a batter of medium consistency.
3.   Now add finely chopped coconut and cashew nut to the batter.
4.  Leave the batter for at least 1 hour.
5.  Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
6.  Pour 1 tbsp of oil on and around the dosa.
7.  Cook till it gets crisp and golden in color.
8.  Roll it in a cylindrical form and remove it from the flame.
9.  Rava Dosa is ready to eat. Serve it with coconut chutney.

  [ Serves: 15 Dosas
   Recipe Type: Veg
   Calorie per Dosa: approx.75 ]
 
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Appam

Appam is a popular breakfast recipe of Kerala and it has become a favourite Breakfast item of the South.

Ingredients:

* 2 cup Cooked Rice

* 2 cup Raw Rice
* 1/2 cup Urad Dal
* 3/4 tsp Gram Dal
*Milk from 1 big Coconut
* 2-1/2 cup Water
* 6 tsp Sugar
*1/2 tsp cooking Soda
* Oil or Ghee as required
*Salt to taste

Method


1.  Soak the rice and dal together for about 3 hours.
2.  Grind them to a thick smooth paste. 
3.  Allow it to ferment for about 18 to 20 hrs.
4.  The next day, grind the gratings of the coconut so as to get about 1 1/2 cups of coconut milk.
5.  Add the cooking soda, sugar to the coconut milk, mix well and pour it on to the grinded paste.  Mix well.
6.  Heat the small non-stick Appam pan.  Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
7.  Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the appam pan.

8. Appam is ready. Serve them hot with onion chutney or coconut chutney.

[ Serves 45 medium-sized Appams
   Recipe Type: Veg
   Calories per Appam = approx. 95 ]
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Adai
 
Adai, like Dosa,  is a crispy South Indian recipe. Here is my recipe for a mouth-watering, tasty Adai.
 
 
 

 
 
 
Ingredients
 
Idly rice / any rice - 2 1/2 cup

Thoor dhal  - 1/2 cup
Channa dhal  - 1/4 cup
Urad dhal  - 1/4 cup
Moong Dhal - 1/4 cup
Ginger - A small piece
Dry red chilli - 5
Asafoetida - a pinch
turmeric powder - a pinch
salt - 2 tsp
Oil as required.

To temper:

Oil - 1 tbsp
urad dhal - 1 tbsp
channa dhal - 1 tbsp
onion - 1/2 cup
curry leaf - 1 brig


Method:


1.  Wash and soak the rice , thoor dhal, channa dhal, urad dhal for 3 hours.  I normally soak it by 12 Noon and make it for dinner.
[If you plan to make Adai for a special breakfast, then soak the rice overnight and soak the dhals for just 2 hours in the norning]
2.  Make sure while making Adai , the dhals should not ferment. Moreover do not use fermented left over batter, as it is believed to be hazardous
3.  After 3 hours grind soaked items along with red chilli, ginger, asafoetida, turmeric and salt and make it like coarse dosa batter .
4.  Heat a pan with oil and add urad dhal and channa dhal.
5.  Let them get red in color, then add the chopped onion , curry leaves and fry till the onion becomes transparent.
6.  Then add this tempering to Adai dosa batter.
7.  Heat a dosa pan and coat it with a little oil.
[Thick traditional dosa tawas make crispy adais than the non stick tawas]
8.  Then pour a ladle of batter and make thick dosas.
9.  Make a hole in the center/sides of the Adai and add 1 tsp oil or ghee around the Adai and in the center/side holes.
10.  Flip it. Wait to get adai cooked well on both sides. Like wise make as many as required.
11.  Adai dosai is ready! Serve Adai hot with coconut chutney or aviyal or onion chutney or pickle.
Donot prepare it in batches before serving. Because cold Adai does not taste great.
12.  The taste will be more enhanced if we add a handful of drumstick leaves to the batter before making adai.

[ Serves: approx. 25 Adais
   Recipe Type: Veg
   Calories per Adai = approx.104 ] 
 
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Breakfast Recipes - Rajma Cheese Parathas

Rajma Cheese Parathas

Serve this healthy parathas to your family and children for Breakfast / Lunch and be ensured of their calcium, caloric, protein and iron intake.

[Cooking Time : 40 mins.
Preparation Time : 15 mins.
Makes 4 parathas.
Energy per Paratha = approx.229 cal.]

Ingredients For the dough

*1 cup whole wheat flour [gehun ka atta]
*1/4 cup warm milk
*salt to taste


For the Rajma Filling

*1/4 cup red kidney beans [rajma], soaked overnight
*1/2 cup onions, chopped
*2 teaspoons grated ginger
*1 large clove garlic, chopped
*1 cup tomatoes, chopped
*1/2 teaspoon turmeric powder
*1 teaspoon chilli powder
*2 teaspoons coriander (dhania) powder
*1/4 cup curds
*1 tablespoon chopped coriander
*1 teaspoon oil
*salt to taste


Other Ingredients


*2 to 3 spring onions [including greens], finely chopped
*4 tablespoons grated cheese
*2 tablespoons oil for cooking

Ingredients for the dough
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. [8"] diameter circle.
4. Cook each chapati lightly on both sides on a hot tava [griddle] and keep aside.For the Rajma Filling1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.
2. Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
5. Add the cooked rajma and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.Method
1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

Breakfast Recipes - Double-Decker Parathas

Double-Decker Parathas Recipe

A surprisingly low calorie version of the usually fattening paratha! Carrots abound in vitamin A, which nourishes the lining of the eyes, while the green peas add fibre and help to control blood sugar levels.

For the dough



•4 cups whole wheat flour (gehun ka atta)
•2 tbsp oil
•½ tsp salt


For the carrot stuffing


•1 tsp cumin seeds (jeera)
•2 cups grated carrots
•2 green chillies, finely chopped
•1 tsp cumin seeds (jeera)
•1 tsp lemon juice
•1 tbsp ghee
•salt to taste


For the green peas stuffing


•2 cups boiled and mashed green peas
•1 tsp cumin seeds (jeera)
•2 green chillies, finely chopped
•1 tbsp chopped coriander
•1 tbsp ghee
•salt to taste


Other ingredients


•whole wheat flour (gehun ka atta) for rolling
•ghee for cooking


For the dough


1.Combine the whole wheat flour, oil and salt with enough water and knead into a smooth soft dough.
2.Keep aside under a wet muslin cloth for 3 minutes.
3.Divide the dough into 21 equal portions and roll each portion into thin rounds of 175 mm. (7”) diameter.
4.Cook 7 rounds lightly on a tava (griddle). Keep aside.


For the carrot stuffing


1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the carrots, green chillies, lemon juice and salt and mix well.
3.Cover and cook for 2 minutes. Keep aside.


For the green peas stuffing


1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the green chillies, coriander and salt and cook for 1 minute.
3.Add the green peas and cook again. Keep aside.

Method


1.Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti. Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges.
2.Cook the double decker parathas on a tava (griddle) on both sides with a little ghee.
3.Cut into wedges and serve hot.


[ Makes 7 Whole Wheat Parathas 
  Recipe Type: Veg
  Cooking Time : 30 mins.

  Preparation Time : 20 mins.]
  Recipe Inspiration:Mrs.Tara Dalal]

Breakfast Recipes - Naan

Naan Recipe

Naan is a very popular Asian/Indian recipe, much liked by one and all in the family. 

Ingredients

•2 1/2  cups All Purpose Flour [Maida Flour]

• Thick Curd 1/2 cup
• warm Milk 1/2 cup
•1 tsp Superfine sugar
• 1 tsp Dry yeast
• 1 tsp Salt
• 1 tsp Ghee
• Water as required

Method
 
• Take the yeast and dissolve it water taken in a bowl.

• Cover the mixture and leave it aside for 10 minutes.
• Now take the all purpose flour in a shallow tray and make a depression in the center.
• Add milk, Curd, yeast, ghee, sugar and salt. Mix them properly.
• Add some more water if it is required.
• Put the mixture on a floured surface and make dough. Knead it well for 5-7 minutes.
• Keep it in a warm place for 1 hour and cover it so that it can rise.
• After due time period, make small balls out of the dough.
• Flatten each ball to make ovals of about 1 cm thickness.
• Put these ovals on a smeared heavy-duty aluminum foil.
• Grill it under a preheated broiler till golden brown color appears.
• Repeat the same procedure with rest of the dough balls.
• Hot Naans are ready to served with a spicy side dish.

[ Serves: 4
  Recipe Type: Veg
  Preparation Time: 30 minutes
  Calories [1 Naan] : approx.136 ]

Breakfast Recipes - Puris - Bhatura

Bhatura Recipe

This is ofcourse a favourite among one and all in the family, especially children.

Ingredients:


•All Purpose  flour [Maida] 2 cups
•Yogurt 1/2 cup
•Milk 1/4 cup
•Baking powder 1/2 tsp.
•Vegetable oil for frying
•Water for kneading

Method
 
1. Sieve flour and baking powder.


2. Add yogurt, milk and mix well. Add water a little at a time.
3. Knead into a medium soft dough.
4. Set aside in a warm place to rise for atleast 2 hours
5. Divide into balls of equal portions.
6. Apply some flour and roll into thick, big puries .
7. Deep fry these puries.
8. Serve hot with Channa Masala or any other side dish.

[ Serves: 4
  Recipe Type: Veg
  Calorie 1 Bhatura: approx.185 ]

Breakfast Recipes - Rotis - Tandoori Roti

Tandoori Roti Recipe

A popular Whole Wheat flour Bread/Roti, baked in cylindrical clay ovens /or the tandoor.

Ingredients

1.  Whole Wheat Flour - 2 Cups
2.  Butter [ Ghee] to rease baking tray
3.  Flour to dust
4.  Salt to taste

Method

1.  Sieve the flour with the salt onto a kneading platter.  Make a well in the fllour and pour
approximately 1 1/2 cups water into it.  Gradually mix the flour and water and then knead to a soft dough.  Cover with a damp cloth and set aside for 20 minutes.  Divide into 8 portions.  Make into balls and dust with flour.  Pat and flatten each ball with the palms to make 6 inch wide discs.  Wearing an oven glove, stick the roll to the side of a moderately hot tandoor.  Bake for two minutes then peal off swiftly.  Place on a greased baking tray and bake for 5 to 6 minutes at 350 degrees F,  in a pre-heated oven.
2.  Your Tandoori Roti is ready.
3.  Serve hot with any healthy curry/curd.

[ Serves : 4
  Recipe Type: Veg
  Preparation Time: 30 minutes-7 min.for each roll.
  Calories per 1 Roti: approx.99 ]