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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.
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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.
Jowar flour idli is a healthy twist to the usual one we often make. They are ideal for people of all age group, healthier and keeps going for a longer period of time.
Eating healthy food is a choice we need to make it often. Do we break the norm or just once in a while? Yes, we are spoilt for choices and ultimately the decision rests in us. Balancing is the key, and as home makers we need to include millets and other related items in our cooking.
Jowar flour is the main ingredient. Use fresh jowar flour. Anything stored for a few days, are soon attacked by pests or molds due to the climatic conditions. We need to keep a check on all the ingredients stored at home.
Urad dal is the other ingredient which we use to make these idlis. It is soaked for two hours and then made into a batter.
Water is needed for soaking and grinding the batter. We also need it for steaming the idly in the idly cooker.
Salt is essential in cooking, there is no taste to the food without it.
As usual, making of idly involves five steps:
Soaking
Grinding
Mixing
Fermentation
Steaming
Urad dal needs to be soaked for atleast two hours. Rinse it well, put water and keep it aside. Later, grind to a fine batter. Jowar flour is mixed well in the batter, be careful as lumps are easily formed. Adjust the consistency of the batter. Put it in a wide bowl and keep it in a warm place to ferment. The time of fermentation depends on the season.
Once the batter is fermented, add salt to it. Heat the idli steamer and put the batter to two-third of the capacity in each of the moulds. Steam it for fifteen minutes. Check if it is properly done and then turn off the stove.
As the idli is made with millet and not the usual rice, it tends to get sour easily. I suggest that you make a small quantity and use it on the same day. Do not keep it outside for a long time.
Ingredients:
1 cup urad dal
2 cup jowar flour
salt to taste
water for soaking and grinding
About the event :
Sending this to Shhh Secretly Cooking Challenge. It is a monthly event. The theme for the month of August was Fermented Foods. I was paired with Preethi and she has made Savoury Chia Seed Pudding. The secret ingredients were cucumber and chia seed. Do check out the recipe on her blog.
I wanted to make jowar flour and she gave the ingredients accordingly.
Remove the batter in a wide bowl. Mix two cups of jowar flour to it. See that no lumps are formed as you mix. Adjust the consistency of the batter by adding water to it.
Keep it covered in a warm place.
Next day, add salt to it and mix well.
Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
Serve with chutney and sambar.
Notes
Jowar flour can be made fresh by pounding in small quantity.
You can use the ready jowar flour.
Do not keep it outside for a long time, the taste of the idli turns sour.
Make a small quantity of batter, do not keep it for the next day to use.
Pin it for later:
jowar flour idli
If you ever make Jowar Flour Idli in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.
Moong Dal Idli is another version of idli, it has no rice and is ideal for people with diabetes. It makes use of two different lentils, thus it is protein rich also.
Earlier, I have mentioned various kinds of idli. Among them ragi idli were of two different kinds, one was the instant version and the other fermented one. Both can be used as diabetic-friendly recipes. The instant rawa idli is equally good .
Today’s post is about Diabetic friendly food
What kind of vegetarian foods are diabetic friendly ?
The best food for people with diabetes are high protein with low sugar options. It can be all healthy foods from various sources such as fruits, vegetables, whole grains, proteins and dairy. Fruits include apple, jamun, berries, grapes, cherries and plums. Vegetables ideal are green leaves, french beans, okra and cabbage. Whole grains include whole wheat, brown rice, barley, quinoa, oats, jowar, finger millet. Foods rich in protein are beans, lentils, and soya products like tofu. Dairy products are low fat milk, yoghurt and cheese.
Why suddenly an idli made of moong dal ?
Just as daily cooking needs a change, we can make different variety of dishes. Moreover, it is diabetic friendly.
It is a task to plan a healthy and varied kind of breakfast everyday for the family. Moong Dal Idli may be included in your menu.
Husked moong dal and urad dal are the main ingredients. A little bit of fenugreek seeds is added along with the lentils. The other ingredients needed are salt and water.
It is nutrient rich as it has the goodness of two kinds of lentils.
It is diabetic friendly.
It can be used by all.
It is ideal when you are bored of the usual breakfast.
What can I pair with moong dal idli ?
You c an serve it with chutney or sambar. You can also add a little ghee and podi to it.
Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
Grind them to a fine batter with a cup of water.
Remove in a wide bowl and keep it aside in a cooldark place to ferment.
Next dayadd salt to it and mix.
Take the idli mould and pour batter in them .
Steam them for fifteen minutes or until done.
Serve with coconut chutney.
Method
Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
Grind them to a fine batter with a cup of water.
Remove in a wide bowl and keep it aside in a cool, dark place to ferment.
Next day, add salt to it and mix.
Take the idli mould and pour batter in them .
Steam them for fifteen minutes or until done.
Serve with coconut chutney.
Notes
Salt may be added initially before setting it to ferment. I usually add it the next day.
Be careful while adding water. A little more and the consistency is thinner, it is difficult to prepare.
Some people smear a little oil on the idli mould to avoid stickiness. I wash the molds before pouring and the dampness helps in creating good ones.
Avalakki Bisibele is a twist to the popular bisibelebath of Karnataka. It is made with moong and flattened rice along with vegetables and spice mix. It is tasty, nutrient rich and ideal for breakfast.
Looking for a different kind of breakfast ? Avalakki Bisibele is an easy to make, filling and made with flattened rice. It needs no accompaniment, and ready in an hour. I often make avalakki bisibele for breakfast but it has not made to the blog. In my quest for varied options, it has matched my family likes. The combination of moong and rice flakes cooks faster and makes a good choice. The other breakfast ideas shared earlier are sago idli, kanchipuram idli, all time favourite masala dosa and masala upma.
We do not need a well cooked dal, so I prefer to cook it in a thick bottom pan. The vegetable I normally use are beans, carrots green peas and potato. At times, I do add capsicum in the seasoning. You may use varied vegetables but the taste will differ a little. I do not use onion as I prefer to keep a few dishes sans onion. You may add onion in the seasoning.
Avalakki is the regional name for rice flakes. It is available in three variety; thick, medium and thin. The thin variety gets mushy and is not ideal to use. We should use the medium variety of rice flakes. Bisibele bath is made using tur dal and rice which requires longer time to prepare.
Why should you make Avalakki Bisibele ?
It is easy to prepare.
It is filling.
It is different from the usual poha and a good twist to the bisibelebath which needs ample time.
It is rich in proteins.
You can use different kind of vegetables.
Is it ideal for breakfast ?
Yes, you can serve it for breakfast. Alternatively, you can have it for brunch or dinner.
What do I pair it with ?
You can pair it any fried snack as sev or chiwda. For a healthy option, you can use air fried snacks as papad or fryums,
Can I cook it in the pressure cooker ?
We do need a mushy cooked lentil here. So I prefer to cook it in a direct mode.
What goes into Avalakki Bisibele:
Moong Dal : The lentil used here is moong dal. It needs less time to cook and gut friendly. It is also a good source of protein.
Flattened Rice : It is quite common to use flattened rice in our daily cooking. I have used the medium poha you get in the market. It gets in perfectly with the recipe. Alternatively, you can use the thick poha too. But do not use the thin poha as it gets absorbed quickly.
Vegetables : You can use varied vegetables here. I often use beans, carrots, potato and peas. You can use other veggies as per your liking. The vegetables are cut into moderate, equal sized pieces. Capsicum le
Tamarind pulp : Soak tamarind for sometime and extract the pulp. Alternatively, you may use the ready extract.
Spice mix: Use any good bisibelebath powder.
Seasoning: Oil is used for the seasong. Put a few mustard seeds, as they crackle, put the other ingredients. Put a few cashew pieces for the good taste. You may add a dry chilli and a few curry leaves in the seasoning.
Water : We need water to cook and wash the vegetables.
Take a thick boottom pan, add water and put it to boil. Once the water boils, put washed moong dal to it along with a pinch of turmeric powder. Let it cook for sometime.
In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
After sometime, add the veggies. At first, put the beans, followed by carrot and potato pieces. You can also put the green peas if you are using fresh ones. The frozen peas do not need much time, add them at a little later stage.
Clean the flattened rice, wash it well and keep it aside.
Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
Put salt.
Extract the pulp from the tamarind.
Put some pulp and sambar powder to it. Mix well.
In a small pan, make the seasoning. Add oil, put mustard seeds, as it splutters, add cumin, asafoetida and turmeric powder to it. Put the groundnut, after a few seconds, add the cashew pieces and pour it over the avallakki bisibele that is cooking.
It is now ready to serve.
You can top it with some sev or mixture.
Notes
The moong dal should not be mushy.
Ready tamarind pulp may be used.
Various brands of sambar powder are available in the market.
You may add capsicum pieces in the seasoning, it lends a good taste.
You may add a little ghee while cooking.
Adjust the consistency by adding water if needed.
If you make Avalakki Bisibele, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
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Oats Dosa is a tasty and healthy dosa. It is ideal to serve for breakfast.
After the oats idli recipe, here is the oats dosa recipe. It is an easy to make breakfast as the batter needs little or no fermentation. Once, the ingredients are soaked for a couple of hours, the batter is prepared and then made into thin crepes. You can serve with coconut chutney or any curry you like.
Being a South Indian, idli and dosa are often prepared at home. The other kind of dosa recipes shared earlier are : Ragi Dosa, Rawa Dosa, Masala Dosa. Some unique kind of dosa to look for are watermelon rind dosa, quinoa dosa, masoor dal dosa.
Oats is versatile to use. It can be used in the preparation of many kind of dishes. Here, it makes a good replacement for rice which is normally used. The other kind of oats recipes are oats idli,oats khichdi, oats peanut ladoo
Why should you make oats dosa ?
Oats dosa is easy to prepare. You can soak it overnight, grind it early in the morning and keep aside for an hour. It can be made instantly too.
The dosa has goodness of oats and lentils in it. It is good source of proteins and fiber. It is filling and easy to prepare as it needs no fermentation.
Oats dosa for weight loss. It has no rice in it. Moreover, you can prepare them with a meagre quantity of oil.
Oats dosa for people with diabetes.
Oats dosa for all the oats lovers out there. When you are bored of the porridge, make this one.
Oats dosa
Oats Dosa Recipe
Ingredients :
To soak :
1 cup oats
1/4 cup urad dal
1/4 cup masoor dal
1/4 cup bengal gram
1/4 cup moong dal
1 teaspoon fenugreek
water
To make dosa:
prepared batter
salt
oil
Method :
Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
Grind them together to a batter.
Add salt to it and keep it aside for one hour.
Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
Once it is golden in colour, flip it and cook on the other side. Oats dosa is ready to serve. You can use any chutney with
Take a tip :
You can add two dry red chilli and half teaspoon of cumin while grinding the batter.
The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes.
Ghee may be used along with oil to drizzle over the dosa.
Oats Dosa
Oats Dosa is made using oats and lentils. It is an easy to make, tasty and filling breakfast. Serve it with any kind of chutney.
Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
Grind them together to a batter.
Add salt to it and keep it aside for one hour.
Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
Once it is golden in colour, flip it and cook on the other side. Oats dosa is ready to serve. You can use any chutney with
Notes
You can add two dry red chilli and half teaspoon of cumin while grinding the batter.
The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes.
Ghee may be used along with oil to drizzle over the dosa.
oats dosaIf you ever make Oats Dosa in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking !
Oats Idli is a healthy choice for the busy mornings. It is easy to prepare and tastes good too.
Idli is one of the food items at home. It is usually for breakfast but at times I prepare it for dinner too. There is a need of change in the menu and different versions of idli come to our rescue. Oats Idli is ideal to serve for breakfast, brunch or a quick dinner. A simple chutney pairs well with it.
Oats contains quality proteins, carbohydrates and fibre along with other nutrients which helps to carry on our daily activities. Oats Idli is a tasty, protein rich breakfast. It is easy to prepare as it needs no fermentation. It is a healthy twist to the semolina idli which is commonly made in South India. Give a try to this oats idli, I am sure you will not be disappointed.
A few facts about oats :
Oats is a winter crop. It needs cool season to grow. It is planted during summer, germinate during winter and the oats begin during the spring.
The use of oats dates back to thousands of years. It was first introduced in North America in 1602.
The oats are of two kinds : husked and naked.
The cereal have high protein content and rich in antioxidants and beta glucan.
Apart from using as a quick breakfast, it is used as livestock feed. It is also used in industries. The starch is used as an adhesive. It is commonly used in the manufacture of beauty products.
Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
Add the semolina, roast it for two minutes.
Now, put the powdered oats to it and continue to roast it for a minute.
Let it cool for sometime.
Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime and use them.
Add baking soda to the batter, mix it thoroughly and put it in the moulds.
Now, steam it for twelve minutes on moderate heat.
Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.
Take a tip :
Use a day old curd which is kept outside.
Instead of baking soda, you may use a teaspoon of eno powder.
About the event :
Sending this to Protein rich Vegetarian Breakfast Dishes at Shhh Secretly Cooking Challenge. For the month of February, Renu Agarwal asked us to make Protein rich dishes for the busy day ahead. I liked her Tofu Scramble a good substitute for the egg burji .
Here we are paired as partners and the partners decide on the secret ingredients. My partner was Preethi Tandon Sridhar. PreeWe exchanged the ingredients as per our convenience. Since, I wanted to make oats idli, I asked my partner Preethi Tandon Shridhar to give the ingredients accordingly. Preethi has made Peas Paratha, a good choice for the season. I shared the ingredients accordingly as milk and amchoor powder.
Evergreendishesdev
Oats Idli
5 from 16 votes
Oats Idli is a tasty, easy to make, protein rich breakfast.
Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
Add the semolina, roast it for two minutes.
Now, put the powdered oats to it and continue to roast it for a minute.
Let it cool for sometime.
Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime and use them.
Add baking soda to the batter, mix it thoroughly and put it in the moulds.
Now, steam it for twelve minutes on moderate heat.
Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.
Notes
Use a day old curd which is kept outside.
Instead of baking soda, you may use a teaspoon of eno powder.
Oats idli
If you ever make Oats Idli in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking !
Tri-colour idli is idli of saffron, white and green colour. A post to celebrate 75th Independence of India.
As India celebrates its 75th Independence Day, it is indeed a moment of joy and pride for every Indian. The hard won freedom is cherished and celebrated. Many lives were lost and the struggle was unbearable. Today, we have come a long way since then. Remembering the great leaders who underwent treacherous sufferings to make us a free country.
The Indian flag is tri-colour or tiranga as it it popularly known. It was designed by Pingali Venkayya. It is a horizontal, rectangular flag with saffron, white and green colours. The Ashoka Chakra in the middle is navy blue in colour. Saffron stands for renounciation, white denotes the path of truth and green represents the relation to the vegetation life. The Ashoka Chakra signifies motion. Our country should be moving ahead and we should never dread the change.
As the country moves ahead to celebrate the 76th year of Independence, here is a small contribution from me. Tri-Colour Idli is a platter of colourful idlis. Earlier, I have shared Tri-colour Pulav, do check it.
tri-colour idli
Tri-Colour Idli :
Ingredients:
1 cup urad dal
1 cup iidli rawa ( 2 cup for wet grinder)
water
salt
1/2 cup spinach
1 tablespoon coriander
1 green chilli
1 carrot
Method :
To make idli batter:
Soak urad dal for two hours.
Before grinding, soak the cream of rice in water. If you are using mixer, use one cup of cream of rice. If you are grinding in the wet-grinder, soak two cups of cream of rice.
Grind urad dal with water.
Remove the batter in a wide bowl. Add the soaked cream of rice to it and mix thoroughly using your hand.
Close a lid and keep it in a warm place to ferment.
Next day, mix salt to it.
Divide the batter into three parts.
To make saffron / orange colour idli :
Make a puree of carrot.
Mix it one part of the batter.
Grease the tray, pour the batter and steam it.
Initially, keep it on a medium high for five minutes. Then, steam it on a low flame.
Once, they are done, turn off.
Unmold after sometime.
To make white colour idli:
Steam them in the regular way.
To make green colour idli:
Blanch the spinach along with coriander.
Once it cools, grind it with a green chilli.
Mix the puree in the other bowl of batter.
Put a spoonful of batter in each of the compartments.
Steam it for eight to ten minutes.
Green colour idlis are ready.
Take a tip:
Serve idli with chutney and sambar.
Take a note about the use of quantity of idli rawa. Check in the method to make idli batter.
Use of coriander and green chilli is optional. It gives a good taste.
Do not store the mixed batter in the refrigerator.
Tri-colour Idli Recipe
Tri-colour idli is a platter of colourful idlis. It is made using natural ingredients available in the kitchen.
Before grinding, soak the cream of rice in water. If you are using mixer, use one cup of cream of rice. If you are grinding in the wet-grinder, soak two cups of cream of rice.
Grind urad dal with water.
Remove the batter in a wide bowl. Add the soaked cream of rice to it and mix thoroughly using your hand.
Close a lid and keep it in a warm place to ferment.
Next day, mix salt to it.
Divide the batter into three parts.
TO MAKE SAFFRON/ORANGE COLOUR IDLI
Make a puree of carrot.
Mix it one part of the batter.
Grease the tray, pour the batter and steam it.
Initially, keep it on a medium high for five minutes. Then, steam it on a low flame.
Once, they are done, turn off.
Unmould after sometime.
TO MAKE WHITE COLOUR IDLI
Steam them in the regular way.
To MAKE GREEN COLOUR IDLI
Blanch the spinach along with coriander.
Once it cools, grind it with a green chilli.
Mix the puree in the other bowl of batter.
Put a spoonful of batter in each of the compartments.
Steam it for around ten minutes.
Green colour idlis are ready.
Notes
Make use of idli rawa as per the instructions given.
Adjust the quantity of water while grinding the batter.
Use of coriander is optional, but it gives a good taste.
tri-colour idli
If you ever make Tri-Colour Idli in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Pesarattu is a popular breakfast from Andhra Pradesh. It is a lacy crepe made with moong dal. It is usually served with upma and chutney.
Pesarattu is a moong crepe from Andhra Pradesh. The green moong or the yellow lentil can be used in the preparation. It needs no fermentation.
The beauty of India is the varied culture and traditions we see in each part of the country. Every state has its own set of recipes. Andhra cuisine is known for its spicy food. Pickles and chutneys are quite common in the menu. Earlier, I have shared gongura chutney recipe. I have also shared Andhra pappu and Andhra rasam. My son is fond of these dishes.
Today, I am sharing a breakfast recipe from Andhra Pradesh. When we are bored of the usual dosa, moong dal dosa or pesarattu comes to the rescue.
pesarattu
Pesarttu Recipe | Moong Dal Dosa
Ingredients:
For Pesarattu:
1 cup moong dal 2 green chillli 1 inch ginger 150 ml water salt 1 onion coriander leaves
For upma:
1 cup semolina 2 teaspoon ghee 1 tablespoon oil 1/2 teaspoon mustard 1/2 teaspoon cumin 1 teaspoon bengal gram 1 teaspoon urad dal 4 green chilli 2.5 cup water salt coriander for garnishing
For chutney :
1 cup coconut 1 teaspoon oil 2 green chili 1/4 cup gram dal small piece of tamarind water salt
Method:
To make pesarattu batter :
Soak moong dal for two hours.
Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water. Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.
To make upma :
In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
Put water and salt to it. I have used Bombay Rawa and the semolina and water proportion is 1: 2.5.
Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for sometime. Put lemon juice and garnish with coriander leaves.
To make chutney:
In a small pan, take a little oil and roast the green chillies.
Grind coconut, roasted chillies, salt and water. Put a little tamarind extract to it and give a swirl.
Coconut chutney is ready to serve.
To make pesarattu:
Heat a skillet.
Check the consistency of the batter. Put a small quantity of water if needed.
Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
Sprinkle onion pieces and coriander over it.
Once it is cooked, put a little upma and fold it. Serve with coconut chutney.
Take a tip:
Moong dal can be soaked for one to three hours.
The consistency of the batter should be thick.
It can be spread into thin crepes.
The dosa is best made with fresh batter. Soak the required quantity and use the batter.
The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing.
Green moong is usually used to make this crepe. Soak it overnight, next day, grind it with a little water and other spices the next day. Make crepes in the usual way.
pesarattu
Pesarattu | Moong Dal Dosa
5 from 5 votes
Pesarattu is a thin crepe made from green gram or yellow lentil. It is a popular breakfast from Andhra Pradesh. It is usually served with upma and chutney.
Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water. Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.
To make upma :
In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
Put water and salt to it. I have used Bombay Rawa and the semolina and water proportion is 1: 2.5.
Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for sometime. Put lemon juice and garnish with coriander leaves.
To make chutney:
In a small pan, take a little oil and roast the green chillies.
Grind coconut, roasted chillies, salt and water. Put a little tamarind extract to it and give a swirl.
Coconut chutney is ready to serve.
To make pesarattu:
Heat a skillet.
Check the consistency of the batter. Put a small quantity of water if needed.
Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
Sprinkle onion pieces and coriander over it.
Once it is cooked, put a little upma and fold it. Serve with coconut chutney.
Notes
Moong dal can be soaked for one to three hours.
The consistency of the batter should be thick.
It can be spread into thin crepes.
The dosa is best made with fresh batter. Soak the required quantity and use the batter.
The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing.
Green moong is usually used to make this crepe. Soak it overnight and grind it with a little water and other spices the next day. Make crepes in the usual way.
Pin it for later:
pesarattu | moong dal dosa
If you ever make Pesarattu recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Chikoo Milkshake is a tasty and an ideal drink to start the day. It is filling and a good way to consume a healthy and tasty drink.
When the work load is more or the need of proper nutritious food, we resort to smoothies and milkshakes. It should be a norm to take some fruits and vegetables regularly.
Milkshakes are of varied kind. They are usually high calorie with ice cream and milk solids in it. But, it can be made healthier. Today, I am sharing the healthier version of sapota milkshake. It is equally tasty and ideal for the calorie conscious folks. It helps to keep hunger at bay, ideal to serve along with breakfast.
Chikoo is commonly called as sapota, naseberry or sapodilla. The botanical name of sapota is Manilkara Zapota. It is native to South Mexico. It is grown in large quantities in India, Pakistan, Thailand, Indonesia, Mexico and Bangladesh. It is a sweet, brown hued oval or round shaped. Benefits of chikoo : 1. Chikoo is rich in fibre, aids in proper bowel movement and digestion. 2. The chemical compounds present in the fruit help to keep congestion and chronic cough at bay. 3. It is rich in calcium, phosphorous and iron. The nutrients help in strengthening the bones.
The best way to consume fruits is to eat them whole. When the intake of fruits and vegetables drastically reduces, we think of ways to include them in our diet. Smoothie and milkshake are healthier option, you can limit the sugar content. Readymade juices have a high amount of sugar.
chikoo milkshake
Chikoo MIlkshake Recipe:
Ingredients:
1 chikoo
1 cup cold milk
1 teaspoon honey
a few ice cubes
Method:
Take a ripe chikoo, wash and peel the skin. Remove the pulp.
Put it in a blender. Add milk to it. Blend it.
Pour it in a glass. Top it with honey. Put ice cubes and serve.
Take a tip:
Sugar may be added instead of honey.
Honey is optional, you can just blend with milk and serve chilled. Take a ripe and sweet fruit.
Chikoo Milkshake
Chikoo Milkshake is a healthy, tasty and filling. It is a good way to kickstart the day with a glass of milkshake.
If you ever make Chikoo Milkshake, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
