Evergreendishes

Tag: breakfast

  • 5 Chutney to pair for breakfast

    5 Chutney to pair for breakfast

    (Disclosure : As an Amazon associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    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
    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
    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
    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.)

  • Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha is a tasty stuffed flatbread from North India.
    Mooli or radish is a winter vegetable. It is often used to make tasty stir fry and sambar.

    Winter is bountiful with fresh vegetables and fruits. Varied kind of vegetables are available in the market. Green peas, radish, pumpkin, brinjal are some of the winter vegetables we find here. Green leaf of different kinds are in large produce. 


    Radish is a flowering plant in the mustard family Brassicaceae. Though the vegetable is a tap root, the leaves too are consumed as greens. Earlier, it was used only in Asia, but today it is used throughout the world.

    Mooli as it is commonly called in India, is often disliked for its smell by some of them. But, one must consider the numerous health benefits . Being rich in fiber, it aids in weight loss and digestion. Radish helps in the blood sugar management. It also helps to cure urinary tract infections.

    It also improves the texture of the skin. It promotes better circulation of blood.

    How to use radish :

    Radish can be eaten in both ways, raw and cookwed. It is often used in making tasty stir fry and salad.
    It can also be used in sambar along with other vegetables.
    The leaves of radish can be used in making tasty salads and soups.
    Radish can also be used as a stuffing in parathas. It makes a tasty punjabi breakfast.



    mooli parathaMooli Paratha Recipe :


    Radish contains 75% water, hence it is difficult to roll easily. Salt is mixed to the grated radish and kept covered for sometime. It helps to remove the moisture.

    Radish paratha can be made in two ways. You can either add green chilli or chilli powder as I have added here to the stuffing. There is a variation in taste. Mooli paratha is best enjoyed with pickles and curds. You may add chaat masala or dahi masala to the curd to enhance the taste. The other alternative is to use a green chutney.



    Ingredients :

    For the dough :

    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil     

    For the stuffing :

    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander

      Other ingredients :

    • Mixture of oil and ghee for roasting

    Wheat flour for dusting

    Method :

    To make the stuffing :

    • Wash the radish, pat dry and peel the skin.
    • Grate the radish, the finer the shreddings, it will be better to roll.
    • Put ½ teaspoon of salt and keep it aside for ten minutes.
    • Remove the radish by squeezing the water. Put it another bowl
    • Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.

    To make the dough :

    In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.

    To make mooli paratha :

    • Take a ball of the dough and roll it a bit.
    • Take a spoonful of the filling, put it in the centre of the rolled dough.
    • Slowly, take the extended sides and make a covering over it.
    • Now, dust the ball lightly and roll it.
    • Heat a griddle, put the rolled paratha on the griddle.
    • Smear some oil and ghee mixture on top of it.
    • Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.

    Serve hot with pickle and curd.

    Take a tip :

    • It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    • You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.
    • The squeezed water may be used for mixing the dough. It can also be used in curry and sambar.
    mooli paratha
    Evergreendishesdev

    Mooli Paratha

    Mooli Paratha is a popular flat bread from North India. It is usually served for breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 parathas
    Course: Breakfast
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    For the dough :
    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil
    For the stuffing :
    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander
    Other ingredients :
    • Mixture of oil and ghee for roasting
    • Wheat flour for dusting

    Equipment

    • 2 wide bowl
    • grater
    • scraper
    • rolling board
    • rolling pin
    • skillet
    • ladle
    • small bowl
    • 2 plates
    • 1 small plate
    • 1 small spoon

    Method
     

    To make the stuffing :
    1. Wash the radish, pat dry and peel the skin.
    2. Grate the radish, the finer the shreddings, it will be better to roll.
    3. Put ½ teaspoon of salt and keep it aside for ten minutes.
    4. Remove the radish by squeezing the water. Put it another bowl
    5. Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.
    To make the dough :
    1. In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.
    To make mooli paratha :
    1. Take a ball of the dough and roll it a bit.
    2. Take a spoonful of the filling, put it in the centre of the rolled dough.
    3. Slowly, take the extended sides and make a covering over it.
    4. Now, dust the ball lightly and roll it.
    5. Heat a griddle, put the rolled paratha on the griddle.
    6. Smear some oil and ghee mixture on top of it.
    7. Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.
    8. Serve hot with pickle and curd.

    Notes

    It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.

    Pin it for later : 

    If you ever make Mooli Paratha in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

  • Moong Dal Idli

    Moong Dal Idli

    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. 


    1. It is nutrient rich as it has the goodness of two kinds of lentils.
    2. It is diabetic friendly.
    3. It can be used by all.
    4. 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.

     

    Other Diabetic Friendly recipes by co-bloggers are : Oats Upma by vasusvegkitchen.blogspot.com by Aruna Saras Chandra and One Pot Quinoa Meal by Preethi Prasad. 

    Moong Dal Idli

    5 from 8 votes
    ½ cup moong dal ½ cup urad dal ¼ teaspoon fenugreek seed Salt to taste Water for soaking and grinding
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 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.

    Method
     

    1. Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
    2. Grind them to a fine batter with a cup of water.
    3. Remove in a wide bowl and keep it aside in a cool, dark place to ferment.
    4. Next day, add salt to it and mix.
    5. Take the idli mould and pour batter in them .
    6. Steam them for fifteen minutes or until done.
    7. 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.

    Pin it for later : 

     

    moong dal idli

     

  • How to make Avalakki Bisibele

    How to make Avalakki Bisibele

    Jump to Recipe

    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.

    avalakki bisibele

    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.
    • Salt : The mother of all spices.
    • Ghee : It lends a good aroma.

     

    Print Recipe

    avalakki bisibele
    Evergreendishesdev

    Avalakki Bisibele

    5 from 2 votes
    Avalakki Bisibele is a filling breakfast made with moong dal and rice flakes along with varied vegetables.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 litre water
    • 1 cup moong dal
    • 1/4 teaspoon turmeric powder
    • 1 gooseberry size tamarind
    • 1/4 cup beans cut into small pieces
    • 1 carrot chopped
    • 1 potato sliced
    • 1/4 cup green peas
    • 4 cup rice flakes poha
    • 3 teaspoon sambar powder
    • 1 teaspoon ghee
    • 3 tablespoon oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 6 cashewnut

    Equipment

    • thick bottom pan
    • ladle
    • lid
    • small pan
    • serving spoon
    • bowl

    Method
     

    1. 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.
    2. In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
    3. 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.
    4. Clean the flattened rice, wash it well and keep it aside.
    5. Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
    6. Put salt.
    7. Extract the pulp from the tamarind.
    8. Put some pulp and sambar powder to it. Mix well.
    9. 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.
    10. It is now ready to serve.
    11. 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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    avalakki bisibele

  • Oats Dosa | recipes with oats

    Oats Dosa | recipes with oats

    Jump to Recipe Print Recipe 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

    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.
    Print Recipe
    Ingredients Equipment Method Notes

    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

    Equipment

    • 2 bowls
    • 1 skillet
    • 1 ladle
    • 1 spatula
    • 1 small bowl
    • 1 small spoon
    • 1 plate

    Method
     

    1. Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
    2. Grind them together to a batter.
    3. Add salt to it and keep it aside for one hour.
    4. 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.
    5. 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. 
      A few other recipes with oats are : Strawberry, Apple and Oats Crumble by Maria, Baked Oatmeal Cups by Seema, Banana Peanut butter Smoothie by Mayuri

     Pin it for later :

    oats dosa
    oats dosa
    If 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 ! 
  • How to make Oats Idli

    How to make Oats Idli

    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 :

    1. 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.
    2.  The use of oats dates back to thousands of years. It was first introduced in North America in 1602.
    3. The oats are of two kinds : husked and naked.
    4. The cereal have high protein content and rich in antioxidants and beta glucan.
    5. 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.

     

    The other recipes which you can make for the busy mornings are Oats Khichdi, Pesarattu and Aloo Palak Paratha.

    Oats Idli
    Oats idli

    Oats Idli Recipe

    Ingredients:

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2  teaspoon soda

     

    Pre-requisites:

    • Grind the oats to a powder.
    • Make a paste of green chilli and ginger.
    • Keep all the ingredients ready.

    Method :

    1. 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.
    2. Add the semolina, roast it for two minutes.
    3. Now, put the powdered oats to it and continue to roast it for a minute.
    4. Let it cool for sometime.
    5. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    6. 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.
    7. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    8. Now, steam it for twelve minutes on moderate heat.
    9. Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.

    Take a tip :

    1. Use a day old curd which is kept outside.
    2. 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.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 12 idli
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2 teaspoon soda

    Equipment

    • 3 small bowls
    • 1 big bowl
    • 1 ladle
    • 1 idli maker / pressure cooker
    • set of idli plates

    Method
     

    1. Grind the oats to a powder.
    2. Make a paste of green chilli and ginger.
    3. Keep all the ingredients ready.
    4. Method :
    5. 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.
    6. Add the semolina, roast it for two minutes.
    7. Now, put the powdered oats to it and continue to roast it for a minute.
    8. Let it cool for sometime.
    9. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    10. 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.
    11. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    12. Now, steam it for twelve minutes on moderate heat.
    13. 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
    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 ! 

  • How to make Apple Pomegranate Jam

    How to make Apple Pomegranate Jam

    Apple Pomegranate Jam is a tasty spread. The flavours blend beautifully and is moderately sweet. It 

    Apples are good to use in numerous ways. It can be used in ice cream and  milkshake, Apple pie is loved by all. When I have many apples, I like to toss them into a salad with a few nuts. 

    When I decided to make apple pomegranate jam, the first reaction was, At last ! after a long time she is making it. I had the Granny Smith variety and used the same. The other varieties as Sweet Tango and Pink Lady can also be used in making apple jam as they have good quantity of pectin. 

    If you extract the pomegranate juice ahead of preparation time, put it in the freezer  to keep the flavours intact. 

    Why should you make this jam ? 

    • Ideal as a spread for bread
    • Children relish these variety of jam
    • the excess fruits are not wasted
    • it has no pectin in it

    How long does it last ? 

    Canning should be done properly, sterilize the bottles. Homemade canned food , if preserved rightly stay good for at least six months. That said, I prefer to prepare in small quantities, it is used within a month. 

    The other kind of jam recipes shared earlier are : 

    About the event : 

    In the Shhh Secretly Cooking Challenge, Preethi Tandon Sridhar, suggested the theme as, “Jam, Jellies, Chutney and Relishes”.  Here, we are paired with partners and the two ingredients are exchanged between the partners. Later, the dish is prepared and the other members try to guess the ingredients.Preethi has varied kind of recipes on her blog. Her Jeera and Cumin Cookies have been on my list since a long time, will make them soon.

      I was paired with Narmadha of Nams Corner. Despite her busy schedule, she finds time for blogging. She has prepared pineapple crush  with ingredients, namely brown sugar and yellow colour, given by me. This is a good one I can store at home.  I was given pomegranate and salt as the secret ingredients, I have made this delicious Apple Pomegranate Jam.

    shhh cooking secretly

    Easy way to deseed the pomegranate: 

    To deseed pomegranate, with a sharp knife, cut the head and root portion of the fruit. Then, make two incisions and cut it  along. Separate the seeds. 

     

    Apple Pomegranate Jam Recipe 

    Ingredients : 

    • 4 apple
    • 2 pomegranate (extracted into juice)
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

     

    Method : 


    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes of cooking, add lemon juice and a pinch of salt to it. Cook further for five minutes. 
    4. Let the mixture cool for sometime. Blend it with a hand blender. Put it in the pan and cook for sometime. You should get the consistency of jam . Once cool, store in a clean, air-tight container.

    Take a tip:

    • Addition of salt is optional, but it gives a good taste.

    • After blending, if the consistency is proper, you can store it. I have cooked for two minutes. 
    • Use clean jars to store the jam. 
    Evergreendishesdev

    Apple Pomegranate Jam

    5 from 13 votes
    Apple Pomegranate Jam is a tasty spread. The flavour of pomegranate blends well with apple to make a delicious jam.
    Print Recipe
    Course: condiments
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 4 apple
    • 2 pomegranate
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

    Method
     

    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes, add lemon juice and pinch of salt to it. Cook further for five minutes.
    4. Let the mixture cool for sometime. Blend it with a hand blender. Store in a clean, air-tight container.
    a bowl of apple pomegranate jam
    Apple Pomegranate Jam

    If you ever make this Apple Pomegranate Jam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

    Subscribe to get all updates and an e-book for free. 

     

     

  • Pesarattu Recipe | Moong Dal Dosa

    Pesarattu Recipe | Moong Dal Dosa

    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 served with upma and chutney
    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 :

    1. Soak moong dal for two hours.
    2. 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 :

    1. In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
    2. 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.
    3. Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5. 
    4. 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:

    1. In a small pan, take a little oil and roast the green chillies.
    2. Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
    3. Coconut chutney is ready to serve.

    To make pesarattu:

    1. Heat a skillet.
    2. Check the consistency of the batter. Put a small quantity of water if needed.
    3. 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.
    4. Sprinkle onion pieces and coriander over it.
    5. 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 served with upma and chutney

    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.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    2 hours
    Total Time 2 hours 30 minutes
    Course: Breakfast
    Cuisine: Andhra pradesh
    Ingredients Method Notes

    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 :
    1. Soak moong dal for two hours.
    2. 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 :
    1. In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
    2. 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.
    3. Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5.
    4. 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:
    1. In a small pan, take a little oil and roast the green chillies.
    2. Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
    3. Coconut chutney is ready to serve.
    To make pesarattu:
    1. Heat a skillet.
    2. Check the consistency of the batter. Put a small quantity of water if needed.
    3. 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.
    4. Sprinkle onion pieces and coriander over it.
    5. 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 served with upma and chutney
    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!

  • Tri-colour Dhokla | Gujarati cuisine

    Tri-colour Dhokla | Gujarati cuisine

    Tri-colour dhokla is a three layered dhokla. The green layer is sandwiched between the yellow coloured dhokla and white dhokla. The yellow dhokla is khaman dhokla. It makes a good evening snack.

    Dhokla as we all know is a popular savoury snack from Gujarati cuisine. It was initially made with gram flour but soon different kinds were made. Dhokla in its real form is  fermented and later steamed. Times have changed, today, most of the dhokla recipes we make are the instant versions. The most common scenario is we are on work and need to whip some quick dishes, isn’t it ? I have shared many instant dhokla recipes earlier. Check out my corn dhokla, oats dhokla and multi-millet dhokla

    To make tri-colour dhokla, it needs a little planning. It is made by fermenting the two batters. Ideally, it is best to mix at night and prepare in the morning. But, incase, you want to make it in the evening, you need to mix the batter in the morning itself. Here, I have taken one cup of flour, feel free to use the same measurement in grams.

    Let us get to the tri-colour dhokla recipe:

    tri-colour dhokla

    Tri-colour Dhokla

    Ingredients:

    • 1 cup rice flour      ( 1 cup =240ml)
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander for garnishing

    Method:

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Tips :

    • The curd should be sour but not foul smelling. It is best to use a day old curd kept outside.
    • Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside.
    • Use a little water, if needed, while mixing the dough.
    • To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    • You can add sesame for topping.

    Are you looking for different kind of Gujarati dishes? Check out  cabbage and methi muthiya, dal dhokli recipe

    tri-colour dhokla
    Evergreendishesdev

    Tri-colour Dhokla

    5 from 1 vote
    Tri-colour dhokla is a fermented, three layered dhokla from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 5 hours
    Total Time 5 hours 45 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup rice flour 1 cup =240ml
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander

    Equipment

    • 2 bowls
    • 2 ladles
    • dhokla maker
    • tin
    • knife
    • kadai

    Method
     

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Notes

    The curd should be sour but not foul smelling.
    Use a little water, if needed, while mixing the dough.
    To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    You can add sesame for topping.
    Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside. 

    If you ever make Tri-colour Dhokla 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!

    Pin it  for later :

    tri-colour dhokla
    tri-colour dhokla

     

  • Masoor Dal Dosa | Healthy Breakfast

    Masoor Dal Dosa | Healthy Breakfast

    Jump to Recipe Print Recipe

    Masoor Dal Dosa is crispy and tasty. It is rich in nutrients and makes a good option for breakfast.

    Ask any South Indian and they are never bored of having dosa. Idli may not be liked as much as they prefer dosa anytime. Let it be the regular kind or the rawa dosa, they are satisfied and happy.  The  dosa love is evident. Moreover, dosa variations are so many, you can keep making a different kind over a  month. Do find a new kind of dosa, Masoor Dal Dosa. 

    Masoor Dal Dosa is yet another variation, it is protein rich as the lentil is used in a larger quantity. I liked the dosa shared  in another food group and thought I must share it with my readers.

    masoor dal dosa



    What is Masoor Dal ?  

    Masoor Dal is one of the five legumes used regularly in Indian cooking. It is orange in colour. It is a good source of  nutrition as it is rich in protein, fibre and minerals. It does not need much time to cook and is tasty. 

    What are the  benefits of using masoor dal ?

     A cup of masoor dal has 230 calories, about 17 grams of proteins and 15 grams of dietary fibre. It has many  health benefits: 

    • It helps to keep the heart healthy by lowering cholesterol.
    • It helps to stabilise the blood sugar level.
    • It aids in weight loss. 
    • It boosts the immune system. 

     

    How is it used in cooking? 

    It can be use in cooking different dishes as soups and dal. It can also be used in making a variety of snacks as fritters, dosa and khichdi. Today, I am sharing a dosa recipe which I have adopted from Shobana Rao, food blogger and friend. 

    What are the other dosa recipe you have shared earlier ?

    The other kind of dosa normally made in my kitchen are jowar dosa, ragi dosa, masala dosa, quinoa dosa, watermelon rind dosa, 

     

    Masoor Dal Dosa  Recipe: 

    Ingredients:

    • 2 cup Masoor dal
    • 1 cup raw rice
    • 1 teaspoon methi seed
    • salt to taste
    • oil for roasting

      Method:

    • Wash and soak masoor dal for 2-3 hours.
    • Wash and soak raw rice and methi seeds for 2-3 hours.
    • Grind masoor dal to a smooth paste and remove it in a wide bowl.
    • Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
    • Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
    • Next day, add salt to the batter.
    • Take the required quantity of batter, adjust the consistency.
    • Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
    • Once it is golden in colour, remove from the skillet and serve with coconut chutney.
    • Repeat for the rest of the batter.

    Take a tip:

    • A few red chilly may be added while grinding the batter. 

    About the event :

         Sending this to “Flatbreads Theme” at Shhh Secretly Cooking Challenge. Every month, one of the blogger suggests a theme, we are paired as partners and the secret ingredients are exchanged between the two ladies. They prepare a dish using the secret ingredients and later share it in the FB group, other members try to guess those ingredients. It is interesting to see some ingredients cannot be guessed by the members.  During the month of March, Anu Kollon suggested the theme. I liked her Uluva Kanji, a traditional Kerala dish  made with methi seeds and raw rice, I have bookmarked it to make it soon. 

    I was paired with Priya Iyer. Priya gave me oil and salt which was versatile to prepare any kind of recipe  I needed to do. I gave wheat flour and chilli, she made the delicious Gujarati Methi Bhakris. 

                                            shhh cooking secretly

     

    Masoor Dal Dosa 

    Masoor Dal Dosa is crispy and tasty. It is a good way to include the healthy legumes in breakfast.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup Masoor dal
    • 1 cup raw rice
    • 1 teaspoon methi seed
    • salt to taste
    • oil for roasting

    Equipment

    • 1 big bowl
    • 1 ladle
    • 1 dosa skillet
    • 1 dosa spatula
    • 1 small bowl
    • 1 small spoon
    • 1 round plate

    Method
     

    1. Wash and soak masoor dal for 2-3 hours.
    2. Wash and soak raw rice and methi seeds for 2-3 hours.
    3. Grind masoor dal to a smooth paste and remove it in a large, wide bowl.
    4. Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
    5. Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
    6. Next day, add salt to the batter.
    7. Take the required quantity of batter, adjust the consistency.
    8. Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
    9. Once it is golden in colour, remove from the skillet and serve with coconut chutney.
    10. Repeat for the rest of the batter.

    Notes

    • A few red chilly may be added while grinding the batter.
    • Dosa can be made either crisp or like the regular ones.
    • Ghee or a mix of oil and ghee can be used for roasting.
    Masoor dal dosa is crispy and tasty. It is a healthy twist to the usual one. Masoor dal is a good source of nutrient and this recipe is an ideal way to include it in your diet. Give a try to Masoor Dal Dosa. #breakfastrecipes #healthy #southindian
    masoor dal dosa

    If you ever make Masoor Dal 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!