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chutney recipe | 5 chutney recipes| south indian breakfast | indian cooking |
5 chutney to pair for breakfast, when one feels bored of the usual one, make a different kind. Variety is the spice of life, isn’t it. Most of them are easy to prepare and the ingredients are available in the kitchen.
Chutney is a condiment from Indian cuisine made with varied kinds of ingredients. The main ingredients can be a simple coconut to vegetables, lentils or even peels of vegetables sometimes. The South Indian breakfast needs these five kinds of chutneys. You can serve any one or two of them as per your preference.
The chutney comes from a Hindi word.”Chatna” which means to lick. It means a dish which is irrestibly tasty. It is paired with millet based breads, chapathi, idli, dosa and many others. In the hotels of Tamil Nadu, Idlis are served with four kinds of chutney along with a sambar.
Tips to store the chutney :
Always store the chutney in a clean container with a lid in the refrigerator. Take a small quantity of chutney and put the seasoning over it. Do not store the one with the seasoning. Consume the chutney in two days as the flavor will not be the same thereafter.
Is seasoning necessary ?
The final seasoning gives more flavor to the chutney. It is not mandatory to serve with a seasoning.
Coconut Chutney
Coconut Chutney is the most relished condiment with idli and dosa. Fresh coconut is used here along with green chillies, split dahlia, ginger, coriander and tamarind. Again, even a simple coconut chutney has many variations.
Ingredients:
1 cup fresh grated coconut
¼ cup dahlia or split gram
4 green chilli
Heap of coriander
Salt
½ tablespoon tamarind pulp
Water for grinding
1 teaspoon oil
For the seasoning:
2 teaspoon oil
¼ teaspoon mustard
A pinch of turmeric
¼ teaspoon asafoetida
A few curry leaves
Method:
Take oil in a pan, add green chilli. After a few seconds, add in dahlia, coconut, coriander to it and roast for a minute. Turn off the flame. Once cool, grind the ingredients. Add some water, salt, tamarind pulp and run it again for a few seconds.
Make seasoning. To make the seasoning, take oil in a small pan add mustard seeds, turmeric powder and asafoetida. Heat it, as it crackles, throw in the curry leaves and put it over the prepared chutney.
coconut chutney
Kara Chutney
The second chutney is the Kara Chutney. It is made with lentils, onion and tomato. It is tasty and quite famous in Tamil Nadu.
Ingredients:
1 teaspoon oil
1 tablespoon urad dal
1 tablespoon bengal gram
1 teaspoon oil
2 onion
2 tomato
4 garlic
4 dry red chilli
1 teaspoon tamarind pulp
Salt
Water if needed
For seasoning:
2 teaspoon oil
¼ teaspoon mustard
¼ teaspoon asafoetida
¼ teaspoon turmeric powder
6 curry leaves
Method:
Take a pan, add oil to it. Roast the lentils to a golden colour.
Cut the onion and tomato into pieces.
Take oil in a pan. Add garlic cloves and onion to it. Put tomato pieces and let it cook for sometime.
Add the roasted lentils to it. Put salt and grind them together. Make seasoning. In a small pan, add a little oil, along with it put the mustard seeds, asafoetida and turmeric powder. As it crackles, tear a few curry leaves and throw in.
Mint Chutney
Ingredients
1cup mint leaves
½ cup coriander
½ cup fresh coconut
4 green chillies
½ teaspoon cumin
½ inch ginger
Salt
½ teaspoon lemon juice
Seasoning:
2 teaspoon oil
¼ teaspoon asafoetida
½ teaspoon urad dal
1/8 teaspoon turmeric powder
6 curry leaves torn
Method:
Pluck the mint leaves from the stalk and clean them. Wash the coriander leaves.
Take a little oil in a pan, add cumin, green chilli and ginger.
Put the mint leaves and coriander in it. Saute it for sometime.
Finally, add the grated coconut and saute for a minute.
Once it cools, grind all the ingredients with a little water. Add lemon juice to it and mix.
Make the seasoning and put it.
mint chutney
Pottukadlai Chutney
Pottukadlai Chutney pairs well with any kind of idli and dosa.
Ingredients:
1 teaspoon oil
5 green chilli
½ inch ginger
6 curry leaves
1 onion cut into pieces
½ cup roasted gram
A small piece of tamarind
Salt
Water
Seasoning:
2 teaspoon oil
¼ teaspoon asafoetida
6 curry leaves torn
¼ teaspoon turmeric powder Method:
Take oil in a pan. Add green chilli and saute it.
Put the curry leaves and the onion pieces to it.
Saute it for sometime. Then, add the roasted gram and ginger to it. Continue to saute.
Allow to cool.
Put all the ingredients in a jar and grind it.
Add salt and a little water to it, give a swirl. Put tamarind pulp and grind again.
Put the seasoning and serve.
pottukadlai chutney
Peanut Chutney
It is popular in Andhra Pradesh, served with dosa and pesarittu.
Ingredients: ½ cup peanuts ½ teaspoon oil 3 green chilli 1 teaspoon tamarind pulp A little water Salt Method: Dry roast the peanuts for sometime, a few dark spots should be visible. Allow to cool In a small pan, roast the chillies in oil. Put them in a small jar and grind them Add tamarind pulp, salt and water, grind again. The consistency should be moderate, neither too thick or thin.
I hope you liked the chutney collection. Let me know which variety of chutney you would like to try in your kitchen. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.
(Disclosure : As an Amazon associate, I will get a small commission for qualifying purchases without no addition cost to you.)
( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)
How to make the perfect Idli and Dosa Batter | Idli and Dosa batter recipe | healthy homemade batter Make the perfect idli and dosa batter and store in the refrigerator for a hassle free morning ahead.
An idli and dosa batter in the refrigerator saves the day. It eases the morning dilemma and makes a filling breakfast for all. It is welcome on the busy days, when errands are many and time consuming. Idli and Dosa is a popular breakfast in South India. It is preferred in many households as it is soft and easy to digest. The fermenting process breaks the nutrients and helps in proper absorption. Making the batter at home requires a little time and effort but it is worthwhile.
Today, most people buy a packet of batter and use it. However, there is nothing like the homemade one. The batter made at home is according to the best known method with the purest ingredients that you get in the market without any preservatives. There is no scope for the deterioration in the quality of the batter. The yield you get is comparatively more than that you get in the market. Moreover, you are making a fresh batch of batter whenever you need it. You are in control of the ingredients you use and the quantity of batter you prepare. Thus the nutrition and taste are much better of the homemade batter.
TIPS FOR A GOOD BATTER
Keep in mind to use good quality ingredients. Use newly produced urad dal/
Consistency of the idli batter is very important. It should neither be too thick nor thin. If the batter is too thin, the idlis will not be fluffy. If the batter is too thick, the idlis will turn out hard. The consistency should be thick but of pouring consistency.
The question often arises when should the salt be added? Should it be added before fermentation or after the fermentation process ? Every person has his own views on this matter. Most of us use iodized salt and it hinders the fermentation process .I always add salt to the fermented batter and it works fine for me.
Another point of consideration, urad dal is available in two forms as whole and broken. Many people prefer to use whole urad dal as the yield of batter is higher. But, in a few cases, I have seen them to be infested with black pests. I prefer to use the half broken urad dal.
Rice is another important ingredient in the preparation of idli and dosa batter. If a recipe says only rice, use the regular sona masuri rice. You can also par boiled rice or ration rice. Do not use basmati rice or any other variety.
Appliance :
The new mixer grinder is ideal choice of many as it comes as a multi-purpose appliance for batter, chutney, smoothie and juice. It is sturdy and can be used hands free, the unique locking system holds the ingredients properly. Tabletop Wet Grinder is the other appliance which you can use to make idli and batter. It makes a good investment if you are making the batter regularly at home. The tabletop grinder is ideal for indian cooking.It gives a smooth batter and the quantity is much more. It saves time too. Today, the tabletop grinders have varied other features as atta kneader, spice mix drum and coconut scrapper. It can be useful appliance in the kitchen. I always make batter in the tabletop grinder though I feel a bit cumbersome at times. I love the texture of dosa and gundapongal made by this battter.
Fermentation time:
The time required for fermenting depends on the season. The ideal temperature for fermentation is between 25 degree Celsius to 32 degree Celsius. During winter, the process is slow and needs twelve hours. During summer, the batter rises quickly in six to eight hours. It then turns sour if kept outside for a longer period. Today, I am sharing the recipe of Idli and Dosa Batter
Idli Batter
1) Idli batter using rice and urad dal.
The idlis made of rice and urad dal are soft and spongy. Parboiled rice is the essential ingredient here. Do not skip on it. You can use only parboiled rice but I found addition of a little sona masuri rice worked better.
Wash urad dal and soak it in water for four hours.
Wash the par boiled rice and soak it in hot water for six hours.
Wash the sona masoori rice and soak it in water for six hours. Put fenugreek seeds in it.
Grind both the varieties of rice together to a slightly coarse texture. Remove the batter in a bowl.
Grind urad dal to a fine paste.
Mix both of them together in a wide bowl. Keep the batter in a warm place to ferment for at least eight hours.
Next day, add salt to the batter and mix it in a clock-wise direction.
Take the required quantity and keep the remaining in the refrigerator.
2) Idli Batter using Idli Rawa
Idli batter made using idli rawa is mostly made as it is easier. The idli rawa is easily available in the market.
Ingredients :
1 cup urad dal
2 cup idli rawa
Water for grinding and soaking
Salt
Method:
Wash urad dal and soak it for four hours.
Idli rawa can be soaked for half an hour.
Grind the urad dal to a fine paste with some water.
Once it is smooth, remove it in a wide bowl. The bowl should be a large one as the batter will rise on fermenting.
Mix the soaked semolina to it.
Keep it in a warm place. Ensure that it is kept properly as the batter rises on fermentation.
The next day, add salt to the batter and mix it well.
Take the required quantity and keep the rest in the refrigerator.
A bowl of fermented dosa batter
Dosa Batter
Dosa batter can be used to make various recipes. You can make regular dosa, set dosa, gundapongal and uttapam.
Ingredients:
4 cup raw rice
1 cup urad dal
1 teaspoon fenugreek
½ cup flattened rice (poha)
Method :
Rinse the rice and soak it for six hours in sufficient quantity of water. Add fenugreek seeds to it.
In another bowl, wash urad dal and soak it for six hours.
Soak flattened rice for half an hour.
Grind the rice with some water. Remove it in a wide bowl.
Grind urad dal to a fine paste.Add poha to it and give a swirl Mix it with the rice batter.Cover and keep it in a warm place. Ensure that the vessel in which you have poured the batter is large enough as the batter rises on fermentation.
Next day, add salt and mix it well.
Take the required quantity of batter and keep the rest in the refrigerator. This helps in preventing the batter from turning sour.
Take a tip:
The batter needs to be of thick consistency to make set dosa. The dosa turns soft and spongy. But, make sure to cook it well on both sides with a lid closed over it.
To make thin crepes, the batter should not be of thick consistency. Add a little water and adjust it.
To make gundapongal, the batter needs to be of moderate consistency.
I hope the post helps you to make a good idli and dosa batter at home. Do you buy the batter or make it at home ? Do let me know in the comments below. If you have any doubts, do feel free to write below. Do not forget to follow @foodiejayashree on Instagram and @evergreendishes on Facebook.
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(Disclosure : As an Amazon Associate, I may earn a small commission when you click through the products linked here, without any additional costs to you.)
The traditional South Indian breakfast is popular throughout the world. It is the preferred breakfast option of most Indians as it is healthy and filling. It helps in maintaining consistent energy for a long time. Some recipes have stood the test of time and still preferred today they are the precious traditional South Indian breakfast which we all love.
Key Health Benefits:
Aids gut health : The overnight fermentation process acts as a probiotic and makes it easier to digest by easily breaking down the food particles.
Aids in weight management : South Indian breakfast is low in calories, low-fat and rich in fibre, keeping you full for a longer time. The method of cooking is usually stemming and sauting do not need much oil.
Rich in protein : Lentils and rice combination in dosa, uttapam and idli are a good source of both proteins and carbohydrates.
Good source of fiber: Vegetables are used in making sambar and other dishes as upma. They help in the fiber intake
Anti-oxidants and vitamins: The use of spices in cooking helps in nourishing the body. Turmeric has anti-oxidant and anti-inflammatory properties. The use of cumin and asafoetida aids in proper digestion. Curry leaves are a good source of vitamins and anti-oxidants.
Tips for making South Indian Breakfast:
Here are some useful tips to make a good South Indian breakfast: Planning : It is good to plan ahead for the next morning. You can chop the vegetables nd keep them in air-tight containers in the refrigerator. Quality Ingredients: Use good quality rice and lentils to make idli and dosa.Use fresh coconut, it gives a good taste. Make a batter: When you have time, make a batter of idli or dosa and keep in the refrigerator. It is not only handy but saves the day. Invest in tawa: Buy a good quality skillet. It eases the work and durable for many years. Handy Ingredients: Keep a jar of roasted semolina in the refrigerator. It will help when you are juggling many tasks. Spices: The most used spices are mustard, asafoetida, turmeric and cumin.
The Various Breakfast Options
In South India, delicious breakfast is usually steaming hot, healthy and made with a fermented batter. Each region has its own kind of delicacies. For a foodie, it is heaven when you get a good tasty breakfast. Coconut. Rice and lentils are a few essentials in any South Indian home along with spices and vegetables.
IDLI
Idli is a popular breakfast from South India. They are soft steamed cakes made with a batter of lentil and rice.
Idli is preferred for three reasons:
It is a fermented food. It contains probiotics which is good for the gut, enhances nutrient absorption and is easily digested.
The process of cooking makes it a healthier option.
It is ideal for people of all ages. It is ideal to serve for the toddlers and sick patients.
It is vegan and gluten-free.
Accompaniments :
Chutney – It is the most preferred accompaniment. Various kinds of chutney can be served with idli. The most preferred is coconut chutney.
Sambar – It is made with lentils and vegetables and cooked with a spice mix.
Podi – When there is no accompaniment, a podi can be used.
Ghee- Idlis taste good when served with ghee and podi.
Butter – Hot idlis with a dollop of butter along with chutney and sambar is heaven.
Variations in Idli
Idli is made in different ways in different parts of South India.
1. Thatte IdliIn :In Coastal Karnataka the batter is steamed in set of plates, Tatte is the kannada word for a plate..
2. Halsina ele Idli is prepared in small cups made with jackfruit leaves. They lend a good aroma to it. Making the cups is an art and needs time and patience.
3. Mallige Idli – In Tamil Nadu, idlis soft as jasmine are popular. It is called Mallige Idli.
Wada is a doughnut shaped, deep fried savour snack. It is usually served with idli. The other dish that resonates with idli is wada. Deep fried, doughnut shaped, crispy on the outside, they are utterly delicious as a snack.
Accompaniments:
Coconut chutney is usually served with wada.
Sambar can also be used with it.
Equipments :
A thick bottom pan and slotted ladle for frying the wada.
Having a dosa batter in the refrigerator is handy. It helps in the easy preparation of various kind of breakfast dishes. Dosa, Gundapongal and Utaapam are all made with the same batter.
Masala Dosa a thin, lacey crepe made on a heated griddle. It is usually served for breakfast.
Accompaniments:
Potato Stir Fry- It is a delicious side dish served with dosa. Potatoes cooked along with onion are put inside the dosa and served.
Coconut chutney – It is served with dosa.
Red chutney – It is smeared in the dosa and served. It is onion based chutney.
Peanut chutney – Chutney made with roasted peanuts tastes good with dosa. It is popular in Andhra Pradesh.
Gundapongal is another traditional breakfast made in South India. It is called by varied names as paddu, kuzhi paniyaram etc, The batter is poured in the cavity of the appe pan and cooked. It is served with coconut chutney. The addition of onion, green chilli, ginger, and coriander enhances the taste of the dish.
Accompaniment:
Coconut chutney
Tomato chutney
Onion chutney
Equipments:
You need a good Appe pan and a skewer to remove them once they are done. Also you need a bowl and a medium sized round spoon to pour the batter.
Uttapam is a thick pancake made with dosa batter with the goodness of onion, tomato and spices. It is well roasted and tastes delicious. It isfilling and makes a good breakfast option.
Accompaniment:
It tastes good by itself. But one may use coconut chutney.
Equipment :
You need a Uttapam pan and a ladle for making it. Otherwise, you can use a curved skillet. It is ideal to cook thick dosas like uttapam or set dosa.
Dosa variety :
Apart from the regular dosa, many different kinds of dosa are prepared. Some need no fermentation, they can be prepared instantly once the batter is ready.
Pesarattuis popular in Andhra Pradesh. It is made of moong dal. It is a protein rich breakfast and filling. It is usually served with upma and chutney.
Accompaniments:
Coconut chutney
Upma
Onions for topping pesarattu
Adai/ Lentil Instant Dosa
It is a dosa made with rice and all other lentils. It needs no fermentation. It is popular in Tamil Nadu.
Accompaniments:
Coconut chutney
Lentil chutney
Garlic Chutney
Pongal
It is a savoury dish of lentil and rice cooked together with spices.
Upittu / Upma
Ask anyone and it is a love and hate relationship with Upma. Uppittu or Upma is a traditional breakfast made with semolina. It is one of the easiest breakfast that can be made, it is ready in fifteen minutes. Vegetables may be added to upma..
Khara Bhat :
Khara Bhat is an upma made with vegetables and spice mix. It is popular in the city of Bangalore.
POHA
Next on the list which is commonly prepared is poha. It is healthy, easy to prepare for breakfast. Usually onions are added to it and it is called Kanda Poha in Maharashtra. The addition of potato pieces, peas, and groundnuts makes it tasty and filling.
Accompaniments:
Mixture – It is usually topped with a mixture.
Podi- Gram podi or groundnut podi makes a good accompaniment.
GOJJAVALAKKI
Gojjavalakki may be called as the sibling of Avalakki oggarranne. It is tangy in taste. It is made with the addition of tamarind puree, jaggery and rasam powder.
VERMICELLI UPMA
Vermicelli Upma is served with a chutney. It is flavorsome. Different brands of vermicelli are available in the market, one can use them as per their needs.
Avalakki Bisibele is one of the dishes you can make for breakfast. Unlike the usual Bisibelebath, it needs less time. Rice flakes and moong dal are the two main ingredients which are cooked with vegetables of our choice, tempered with spice mix and tamarind puree.It is filling and packed with nutrients. Lentils and flatrice are a good source of proteins, iron, and magnesium.
PONGAL
Savoury Pongal is a spicy dish from Tamil Nadu. Different versions are prepared using semolina, millets and dalia.
MANDALA OGGARANE
Mandala Oggarrane is made using puffed rice. The soaked puffed rice is cooked along with spices, onion and tomato to make a tasty dish. It tastes good with Mirchi Bajji, a deep fried snack.
PURI
Puri is a traditional, deep fried flatbread usually served with a saagu. The dough is made into small discs and deep fried. The best puri are those which are puffed well.It is usually served with a saagu or chole.
Accompaniments:
Saagu – It is a gravy-like dish made with boiled potatoes, onion and tomato.
Chole – Puri and chole is a popular combination.\
Potato Stir Fry- This is a popular accompaniment served with puri since time immemorial.
Variations:
Masala Puri has the addition of spices in it. It is usually served with a coconut chutney.
Aloo Puri is the favourite of many. Boiled potatoes are mixed in the dough along with spices and deep fried. It makes a good breakfast for the weekend.
AKKI ROTI
Akki rotti is a flatbread made with rice flour. It is enriched with spices, coconut and onion. It is tasty and usually served with curds.
THALIPEETH
Thalipeeth is flatbread made with multiple flours. It is commonly made in Karnataka. It tastes good when served hot.
Appam is a savory pancake from Kerala. It is served with stew.
INSTANT IDLI
rawa idli
Rawa Idli : Idli made with semolina and curd tempered with a seasoning is often made in South India. It was made popular by MTR Foods as Rawa Idli
Accompaniment:
Coconut chutney
Saagu – It is a gravy-like dish made with onion and potato.
INSTANT RAGI IDLI
A healthy twist to the usual rawa idli is ragi idli.
instant ragi idli
CHOWCHOW BHAT:
Chow Chow Bhat is a unique combination served in Karnataka. Rawa Kesari and Khara Bhat are served as a combination. Rawa Kesari is a sweet dish made with semolina. Pineapple may be added to it. Rawa Kesari is spicy dish similar to upma but with the addition of a spice mix in it.
Accompaniments commonly used in South India
Potato Stir Fry is often served with dosa. Boiled potatoes are peeled and mashed, put in a seasoning of mustard, green chilli, onion and cooked. It makes the meal more delicious and filling.
Coconut chutney is used as an accompaniment with idli and dosa. It isa lso served with vermicelli upma.
Saagu is a gravy-like dish made with onion, potato and tomato. It is served with puri.
Peanut Chutney is another kind of chutney served with Idli and Dosa.
Sambar is a lentil based savour accompaniment usuall made with the addition of vegetables in it. It is served with idli, dosa and wada.
Stew is made with coconut milk and is often served with Neer Dosa.
Variety of mixture as topping for poha and upma.
Podis with idli, dosa, upma
Pickles
FILTER COFFEE:
Breakfast usually ends with a cup of filter coffee. The warmth and happiness of sipping on a cup of frothy coffee is unexplainable. Freshly brewed decoction mixed with hot milk is usually served in steel glass and dabarah.
Equipment:
Coffee Filter or percolator can be used to get the decoction.
Regionalwise Popular Dishes:
Karnataka: Rawa Idli, Benne Dosa and Chow Chow Bhat are the regional dishes of Karnataka. Benne Dosa is a thick and soft dosa made with a dollop of butter in it from Davangere. Rawa Idli became famous when the Maravalli Tiffin Rooms started making it. Chow Chow Bhat is a unique combination of Rawa Kesari (Sheera as it is commonly called) and Masala Upma.
Kerala : Kerala is known for its Puttu and Idiyappam. Puttu is a steamed crepe made from rice flour with a coconut filling. It is served with kadala curry. Idiyappam is served with coconut milk or stew.
Tamilnadu / Andhra Pradesh : Dosa and Idli of different kind are served here.
Frequently Asked Questions:
1.Why should you opt for South Indian Breakfast ? There are many variations which you can make. Some of them like upma and poha can be made in thirty minutes. South Indian breakfast dishes are mostly fermented food. They are light on the tummy. Most of them are vegan and can be made gluten-free. It is rich in protein and carbohydrates. A batter once made can be used for three or four days. It saves the time of preparation.
2.Which is the most popular breakfast ? Idli and Dosa are the most popular dishes.
3. Which is the most healthy breakfast ? Idli is healthy as it is steamed. Serve it with sambar to make it more nutritious.
4. Which is the easiest breakfast to make ? Upma can be made in fifteen minutes.
5. Can chutney be stored for a couple of days? It is best to make it in small quantities and consume it. The taste deteriorates when kept for more than a day in the refrigerator.
6. Can sambar be stored in the refrigerator ? Yes, put it in an air-tight container and keep it on the top shelf in the refrigerator. 7. How long does idli and dosa batter stay good ? If refrigerated, it stays good for three to four days. 8. Which brand of vermicelli do you recommend ? I like to use MTR brand vermicelli. 9. Can I add turmeric powder in the seasoning made for Upma ? Yes, you may add a little, the colour of the dish changes.
10. Can I heat these dishes in the microwave ? Idli, upma and poha can be heated in the microwave. It is not advisable to heat dosa or puri.
Final thoughts:
If you like South Indian breakfast, do explore more of it. If you are new to this cuisine, do give it a try. It is healthy, tasty and mostly vegetarian. The recipes are quite simple to follow. Dishes like upma and poha can be made easily in thirty minutes. For more such posts, do subscribe to get regular updates in your inbox. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.
