MOR KALI
INGREDIENTS:
Rice flour- ½ cup
All purpose flour(maida) - 2,3 tsp maida
Sour buttermilk - 3 cups
Mustard seeds -¼ tsp
Urad dal - ¼ tsp
Hing - one pinch
Green chillis - 2 (chopped)
Salt to taste
Oil - 4 tblsp
Few curry leaves.
METHOD :
• Mix rice flour, maida, salt and lassi to make a thin batter.
• Heat oil and add mustard seeds. As the seeds splutter add urad
dal, hing, chillis and curry leaves.
• When the dal turns golden brown , reduce heat, add the batter to
it and stir continuously to avoid sticking at the bottom. The "kali
" forms into a soft ball leaving the sides of the kadai. Close it
with a lid and keep for 1 min. and switch off.
(NOTE: This can be digested easily, prepared quickly
and ingredients required are generally available at home.)
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SUJI UPMA
INGREDIENTS:
Suji/Rava(Cream of wheat) - 1 cup
Green Chillies - 2,3 (chopped)
Curry leaves , chopped
Oil - 4 tblsp oil
Mustard seeds - 1 tsp.
Urad dal - ½ tsp.
Water - 1 ½ cups to 2 cups
Salt to taste.
METHOD:
• Boil water and keep it ready.
• Heat oil in a kadai and add mustard seeds.As they splutter add
urad dal, let it turn golden brown, add chillies and curry leaves. Add
suji and salt and fry for 2,3 mins. Add hot water and mix well for 3,4
mins and put off the gas.
• Keep it closed for 4,5 mins and it is ready to be served.
(NOTE:-
• You may add a tsp of lime juice to upma before serving.
• You may add onion pieces to the tempering, (before adding suji).Fry
for 2,3mins and then add suji.
• You may add vegetables like potato, beans, peas, carrots, cabbage
to upma(cut into small pieces and cooked well).Serve hot adding 2tsps
ghee,with coconut chutney.)
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DALIA UPMA
This is prepared just like suji upma but in the tadka you add red chillies
instead of green chillies, chana dal and hing. This upma takes more water
than the suji upma. Peanuts may be roasted , powdered coarsely and added
to the upma.Onions can also be added
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RICE UPMA
INGREDIENTS:
Rice-1 cup(made into suji)
Arhar dal-1tsp, Pepper and Jeera mix - ½ tsp(more of jeera),all
these powdered coarsely
Coconut(grated and fresh)-1/4 cup
Salt to taste
Oil-2 tbsps
Mustard seeds - 1/4 tsp
Urad dal-1/2 tsp and chana dal-1tsp
Curry leaves-few (chopped)
METHOD:
• Heat oil in a thick vessel and add mustard seeds As they splutter,
add dals, hing, curry leaves.
• As dals turn golden brown ,add coconut and fry for 2 mins.Now add
1 and ½ to 2 cups of water and salt.
• Add rice suji when water starts boiling and stir well to
avoid forming lumps. Close and keep over low heat for 5 mins.
• See if suji is properly cooked and remove, Add 1tsp ghee and serve
with sweet sour chutney or coconut chutney.
• If you want it very soft, add some more water and cook for some
more time.
(You may add 1/2 tsp coconut oil if you like the flavour.)
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PIDI KOZHAKKATTAI
INGREDIENTS:
Rice suji-1 cup
Coconut (grated)-little more than ¼ cup
Pepper jeera mix powder-1/2 tsp(optional)
Salt-less than ½ tsp.
(For tempering)
Oil- 1and1/2 tbsps
Mustard seeds-1/4 tsp
Urad dal - 1/2 tsp
Chana dal- 1 tsp
Red chillies-1(broken into small bits)
Curry leaves(chopped) - 1/2 tsp
METHOD:
• Heat a thick vessel or kadai, heat oil, add dals and as they turn
golden brown add coconut and curry leaves, fry for 2 mins and add 1 and
½ cups of water. and let it boil. Add rice suji and salt. Mix and
stir well for 2 mins and remove.
• Mix well and shape into little lengthy balls. Steam cook them in
a cooker (i.e, without adding weight) until they are properly cooked. Remove
and serve hot with coconut chutney or gojju(sweet sour chutney). Good for
health because it is cooked soft and takes less oil.
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BUN DOSA
INGREDIENTS
Rice -1cup
Chiwda/Poha - 1/3 cup
Thick curd/yogurt - enough to immerse rice and chiwda
Salt to taste
Oil for making dosa.
METHOD:
• Wash, drain and soak chiwda and rice in curd for 1 hr.
• Grind to a soft batter (Idli consistency) adding salt. Ferment.
• Heat a thick kadai, add 2 tsp oil and add two ladles of batter,
and do not spread. It should be thick. Let it cook over a low heat closing
with a lid.
• As it gets roasted (brown on one side) remove and serve with butter
and coconut chutney. See to it that it is cooked properly inside.
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KHICHDI (SALT PONGAL)
INGREDIENTS:
Rice- 1cup
Moong dal(roasted slightly)
Cashews(cut into pieces)- 7,8
Pepper and Jeera powdered coarsely- 1/4tsp
Pepper(whole) - 5,6
A small piece of ginger(grated)
Curry leaves (chopped ) -1/2tsp
Salt to taste
Ghee - 2,3tbsp
METHOD:
• Wash rice and dal and cook with 3 and ½ or 4 cups of water
until soft.
Fry cashews until golden brown and remove. In the remaining ghee, fry
all other ingredients until it emits good aroma. Add this with salt to
the rice mixture and mix well.
Now it is ready to be served with gojju (sweet sour chutney) or coconut
chutney.
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SAGODANA KHICHDI
INGREDIENTS:
Sagodana-1 cup
Potato - 1 small(cut into small slices and cooked),
Peanuts (roasted and powdered coarsely)
Green chilli-1 (chopped)
Few mustard seeds and jeera
Oil - 2 tbsps oil
Salt to taste
Lime juice-1/2tsp
Curry leaves - 1/2tsp
Coriander(chopped) - 1tbsp
METHOD:
• Soak sago for 1/2hr, then drain water. Heat oil, let mustard and
jeera splutter, add green chillies, curry leaves and coriander leaves.
Fry for 2,3 mins.
• Add sago, sprinkle a few drops of water, keep gas in simmer, and
let it get cooked for 5 mins
• Add peanut powder, cooked potato pieces and lime juice, mix well
and remove after 2 mins. Serve with papad and/ or chips.
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MOONG DAL DOSA(PESARATTU)
INGREDIENTS
Moong dal-1 cup
Rice - 1tsp rice,3)
Red chilles - 2
Green chilli - 1
A small piece of ginger
Salt to taste
A pinch hing(optional)
Oil for making dosa
1 Onion(finely chopped)
METHOD:
• Soak moong dal for 1 hr and grind with ginger, chillies, salt.
• Heat a griddle and smear with oil and make dosa with the batter,a
little thicker than regular dosa.As one side gets crisp, do not reverse.
• Spread onion pieces on it and after 1,2 mins, fold dosa and serve
hot with ghee and mango pickle.
• You may or may not add onion raw if you do not like.You may add them(slightly
fried) to the batter. Dosas made with sprouted moong are much tastier and
healthier than dosas made with moong dal.
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RAVA DOSA
INGREDIENTS:
Rava-1 cup
Maida -1 cup
Rice flour- 1 cup
Green chillies-2
Mustard seeds - 1/4 tsp
Onion(chopped finely)-1
Salt to taste
Oil for frying.
METHOD:
• Mix the flours with salt and enough water to make batter thinner
than dosa batter and keep aside for ½ hr.
• Heat oil, let mustard splutter, add onion pieces and curry leaves
and mix well with the batter after onions get fried for 2 mins.
• Heat griddle, smear with oil and make thin dosas.To make these
dosas, start adding batter from the outer brim of the pan and finish in
the centre.This enables to make dosas with holes in between.Make them
crisp and serve hot with coconut chutney.
• Onions are optional
Note:
You may make dosas with good quality wheat flour(1 cup) and ¼ cup
rice flour mix in the same way.
You may mix maida with rice flour or besan with 1/5 rice flour.
You may also mix besan,maida wheat flour and rice flour(least quantity).These
are easily made and that is the advantage. Prepared properly, these are
quite tasty.
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SEMOLINA (SEMIA) UPMA
INGREDIENTS:
Semia(Rice sticks), slightly roasted - 1 cup
Boiling water - 2 cups
Mustard seeds - 1 tsp.
Chana dal -1 tsp.
Urad dal - 1 ½ tsp.
Green chillis - 2 cut to 4,5 pieces
Curry leaves - a few chopped,7)s
Salt to taste
Cashew nuts - 7,8 made into pieces
Tomato - 1 finely chopped
Oil - 2 tblsp.
METHOD:
Heat a kadai and add the oil. Add mustard seeds, as they splutters add
chana dal, urad dal and cashew nuts.
When the dals and cashew nuts turn golden, add semia and green chillies
and fry for a minute. Pour the required amount of boiling water, mix well
and add salt and simmer the gas.Close it with a lid. Let it cook for 3,4
minutes. Finally add the chopped tomato and curry leaves, mix lightly
and switch off. Serve hot with coconut chutney.
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AAPPAM
INGREDIENTS:
Rice - 1 cup.
Readymade coconut milk or coconut milk made at home.
A pinch of salt.
A pinch of cooking soda.
METHOD:
• Grind the rice into a smooth batter (thinner than dosa batter), add
salt and leave it overnight. Just before using it for breakfast add a pinch
of soda.
• Heat a kadai well and brush it with oil . Pour a ladle of batter
in the centre and holding the kadai with both hands try to spread the batter
on the sides of the kadai. This action should be done once only.The batter
forms into a thin layer.
• Reduce the heat and keep it covered for 2 minutes.
• Remove lid and scrape the sides of the kadai on all sides with a
flat ladle.The Aappam comes out like a lacey cup with a slightly thick centre with
small holes.
• Repeat with the rest of the batter. Serve hot with coconut milk.
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IDIAPPAM
INGREDIENTS:
Rice powder - 1 cup
Omapodi mould
Salt to taste
Idli stand
METHOD:
• Make a soft dough with rice powder, salt and warm water.
• Brush the idli stand cups with little oil.
• Place a little dough in the omapodi mould and press over each cup
of idli stand. Steam in the cooker for about 5 minutes.
• Remove from idli stand and break them(it looks likes noodles) evenly
to resemble 2" long semia.
• This can be made into coconut idiappam, lemon idiappm ( same as coconut
rice thadka or lemon rice thadka) or taken plain with coconut milk or kadi.
Thinner variety is available readymade in stores also.
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RICE OOTHAPPAM
INGREDIENTS:
Rice- 1 cup
Urad dal washed - 1 cup
Salt to taste.
FOR FILLING: Vegetables like onion, carrots, tomatoes and cabbage chopped
finely.
METHOD:
• Wash and soak rice and dal seperately for at least 1and ½
hrs. The batter should be soft, but the consistency should be like idli
batter(thick).Add salt and keep aside overnight or few more hours to ferment.
• Heat a thick tawa, add1 tsp oil and smear it on all sides, and
spread 2 ladles of batter, on it(thick). Add one more tsp of oil, and
let it get moderately crisp for 3,4 mins. Spread finely cut vegetables
over pan cake. After 1 or 2 minutes, carefully reverse the pan cake. Add
1tsp oil and remove carefully after 2,3 mins. and serve hot with coconut
chutney or sambar.
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KANJIVARAM IDLI
INGREDIENTS:
Rice suji - 1 cup
Urad dal(washed) - 1 /2 cup
Ginger-1/4"(mashed well)
Pepper-jeera (more of jeera) powdered coarsely) - 1 /2 tsp
Thick yogurt - 4 tbsps
Green chillies chopped -1
Cashew nut (broken into bits and fried in ghee)
Curry leaves, chopped-1/2 tsp
Mustard seeds- ¼ tsp,
Chana dal 1 tsp
Oil or ghee- 2,3 tsps
Salt to taste.
METHOD:
• Wash and soak rice suji and dal seperately for 45 mins, adding
salt to rice suji. Grind dal.(not too smooth).
• Drain water from rice suji, mix with dal dough and let it ferment
overnight or for 2,3 hrs according to weather conditions.
• Mix tempering, curd etc to the batter. The consistency should be
like idli batter.Grease idli moulds and steam idlis.
• To test if they are cooked properly pierce a fork and batter should
not stick to it. Serve hot with coconut chutney or curry leaves chutney
or coriander chutney.
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DOSA
INGREDIENTS:
Rice- 3 cups
Urad dal- 1 cup
Few fenugreek seeds
Salt to taste.
METHOD:
• Soak rice and dal separately for 1 and ½ hrs.Grind
both separately (smooth) adding fenugreek seeds with dal. Add salt and mix
well. The batter should be thinner than idli batter.
• Keep aside for 6,7 hrs or overnight according to weather
conditions. Generally people like slightly sour dosas if you
are not particular, you may make dosas after 2,3 hrs.
• Beat batter well. Heat a griddle to a moderate temperature, smear some oil and spread
1 ladle batter on it, thin or thick as preferred. Add 1 tsp oil, and let
one side turn golden brown and crisp. Reverse and remove after 2 minutes.
Serve hot with coconut chutney, onion chutney, idli-chilli powder and
or sambar
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MASALA DOSA
INGREDIENTS(FOR DOSA)
Same as ordinary dosa(recipe above), but only raw rice is to be used.
Also, do not use fenugreek. For best results, slightly roast 2,3 tbsps
of maida and add to the batter.(made with a cup of rice).
INGREDIENTS FOR VEGETABLE MASALA:
Potatoes - 4 or 5 medium sized
Onion- 1 big
Green chillies-1 or 2 chopped
A pinch of chilli powder
Turmeric powder - 1/2 pinch
Salt to taste and a small piece of ginger (mashed)
Curry leaves-½ tsp
Coriander leaves - 1tbsp
FOR TEMPERING:
Oil-2 tbsps
Mustard seeds-1/4 tsp
Urad dal - 1/2 tsp
Chana dal - 1 tsp,.
METHOD:
• Wash,cook,peel, and mash potatoes.
• Heat oil in a griddle, add mustard seeds. As they splutter, add dals. As
they turn golden brown, add onions,chillies etc and fry for 2,3 mins until
onions are cooked.
• Mix well add 1/4 glass of water, salt, chili powder,turmeric powder, and
mashed potatoes. Remove after 4,5 minutes. Now it is ready to be spread
on dosa.
NOTE:-For a change you may add vegetables like carrot, beans, peas(chopped
fine and cooked)etc to potato. You may also add ½ tsp of lime juice
to the cooked vegetables.This preparation also goes well with puris
TO MAKE MASALA DOSA.:
Make dosa as usual and do not reverse. Spread masala
on one half and fold it. Reverse carefully with masala and remove. Serve
hot with coconut chutney or sambar.
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MYSORE MASALA DOSA
INGREDIENTS FOR DOSA:
Rice-1 cup
Chiwda-1/4 cup
Urad dal and arhar dal - 1 tbsp each
Suji-2 tbsps
Methi-1/2 tsp
Sugar- ½ tsp
Salt to taste
FOR MASALA (FILLING):
Potato boiled and mashed- 1 cup
Tomato(chopped)-1/4 cup
Peas( boiled)- ¼ cup
Juice of tamarind-1 and 1/2 tsps
Garlic-4 cloves
Red chillies-1 or 2
Ginger- a small piece
Onion( big)- cut lengthwise
Oil-5,6 tbsps.
METHOD FOR DOSA:
• Soak rice and dals, except chiwda together, for 2 hrs. Soak chiwda
separately
• Grind every thing into a soft paste with enough water, adding chiwda
in the end. Add salt and mix well.
• Let it ferment for 16 hrs. Add suji and sugar and keep aside for
1 h r
• Heat griddle, grease with oil and spread 1 ladle of batter and
make thin dosas(as thin as possible) over a low flame. Add 1 tsp oil to
it and cook until it becomes quite crisp,do not reverse.
• Spread the masala over the pancake and with a sharp knife, slit
¼ of the pancake. Shape it into a cone and seve hot with onion
chutey,coconut chutney or sambar.
METHOD FOR FILLING:
• Heat 3 tbsps of oil, add onion and fry for 3,4 mins.
• Add ginger, chilli garlic paste and fry for 2 mins. Add tomato
and fry well.
• Add tamarind juice, mashed potatoes and peas.Stir well over a low
heat till excess water is evaporated. Now it is ready for stuffing.
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ADA
INGREDIENTS:
Chana dal - 1 cup
Arhar(tur)dal - ¾ cup
Urad dal (washed)- ½ cup
Rice- 2 and ¼ cup
Red chillies -2
Green chillies -3
Hing- 2 pinches
Salt to taste
Curry leaves (chopped)
Oil
METHOD:
• Wash and soak dals for 1and ½ hrs. Grind with chillies,
salt, hing etc into a not very smooth batter.Add curry leaves. The batter
should be thicker than dosa batter.
• Grease a tawa or non stick pan ,and spread some batter like dosa.
• Generally adas are made thick, but if you want it thin, you may
add some water to the batter.
• Add 1 and ½ tsp oil and make 2,3 holes in the ada to enable
it to cook properly. Over medium heat, let it get crisp.As the bottom
side gets crisp, reverse and remove after 3,4 minutes. Serve hot with
ghee or butter and jaggery. Nowadays, ada- avial combination is very popular.
NOTE:-You may add onion (chopped and slightly fried), to the batter .You
may also add ripe pumpkin,(grated), or 1 carrot(grated) or spinach(finely chopped)
or cabbage(finely chopped) to the batter for a change in taste.You may
have to add chillies and salt accordingly.Even otherwise,you may adjust
chillies etc,according to your taste and requirement.You may soak only
2 cups of rice if you want adas to be soft.You may add 2,3 tbsps moong
dal with other things.
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SOFT IDLIS
INGREDIENTS:
Raw rice-1 cup
Boiled rice- 1 cup
Urad dal,washed-3/4 cup
Salt to taste
Oil- 4 tsps
METHOD:
• Soak rice and dal separately for 3 hrs.
• Grind rice coarsely like fine suji and grind dal very smooth adding
enough water. Add salt and mix well. The batter should be thicker than
dosa batter.
• The batter should ferment well so keep it over night in summer
and nearly 2 days in winter.
• Grease idli mould with oil and fill them with batter, leaving some
space to expand.
• Steam them in an idli stand(without weight) for nearly 10 mins.To
test, pierce with a fork and the batter should not stick to the fork.
Remove with a spoon after 2,3 mins.The second batch
will take only 7 mins.
• Serve hot with idli powder, sambar, onion chutney or coconut chutney.
(NOTE:- Ghee or til oil may be spread on the idlis
if desired. You may make use of rice suji(2 or 2 and ¼ cup) for
¾ cup urad dal .If the batter is very thick, you may add 2,3 tsps
water and 1 tsp oil to the batter. This helps in making soft idlis)
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YAM ADA
INGREDIENTS :
Yam peeled and grated -1cup
Red chillies -2
Salt to taste
Hing -1 pinch
Chana dal - 1cup and Rice - ½ cup ( soaked together for one hour)
Curry leaves and oil for making Ada.
METHOD:
• Grind dal, rice, yam, chillies and salt together coarsely adding
curry leaves in the end.
• On a greased tawa spread one ladle of batter like dosa, but thicker.
• Add ½ tsp oil and let both sides cook well and till crisp.
Serve hot with ghee and jaggery.
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APPAM(SALTY) TYPE 1
INGREDIENTS:
Maida-1 cup
Rice flour - ½ cup
Curd-1/4 cup
Green chillies-2(chopped)
Coconut(cut into small bits)-2 tbsp
Ginger(grated) - ¼" piece
Curry leaves(chopped) ½ tsp
Oil for frying.
METHOD:
• Sieve maida and mix together all the ingredients except oil.Make
a batter((thick) adding enough water, and 1 tsp oil(optional).
• Heat oil in a kadai, and gently pour 1 small ladle of batter in
oil. Slightly increase heat and as appams get puffed up,decrease heat to
medium. Fry until they turn light brown and well cooked. It should be
crisp outside and spongy inside.
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APPAM (SALTY) TYPE 2
INGREDIENTS:
Rice - 1 cup
Urad dal - 1 cup
Coconut finely cut - 1 tblsp
Salt to taste
Oil for frying - 2 or 3 cups
Curry leaves chopped - 1 tsp.
Green chillis cut into pieces - 2
METHOD:
• Wash and soak the rice and dal together for an hour.Grind to thick
idli batter consistency adding salt. See to it that you don't add too
much water while grinding.
• Add coconut bits, green chillis and curry leaves and mix well.
• Heat oil in a kadai. When it is hot, drop batter with a small ladle.
It should look like a small ball when it comes up.You can make 4 to 5
appams at a time.Drop each ladle of batter after the previous one comes
up.This prevents them from sticking together.Turn over on the other side
when they are golden brown. Remove when done and drain in a colander.
• Serve hot with coconut chutney.
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BASE FOR ALL CHIWDA RECIPES
INGREDIENTS:
Chiwda - 1cup
Salt to taste
A pinch of turmeric powder
Curry leaves chopped
Green chillies -2(chopped)
METHOD:
Soak chiwda(aval) and after 2,3 mins drain and keep aside. With this you
can prepare many dishes.
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CHIWDA UPMA
After tempering, add the soaked chiwda and mix lightly. There is no need
to add water. You may add onion to tempering. Adding turmeric
powder is optional for this item. After tempering it takes only 2 mins
for the preparation. You may add ½ tsp lime juice.
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IMLI CHIDWA
After tempering, add soaked chiwda and1tsp thick imli
extract. Fry or roast1tbsp peanuts and chana dal to chidwa preparation.Mix
well over fire for 2 minutes and remove. Roast a few methi(fenugreek)
seeds, one red chilli, and few til(seasame) seeds. Powder and add to the
preparation. Add 2 tsps of sesame oil, mix well and serve
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MASALA CHIDWA
Prepare just like chiwda upma but add chopped cooked
vegetables like beans, potato, cauliflower, peas, carrot etc with ½
tsp garam masala.
Similarly, fried grated coconut added to chidwa and tempering, makes coconut
chidwa, and adding lime juice and tempering makes lime chidwa.
In the same way, pepper jeera (powdered coarsely) fried with soaked chidwa
makes a tasty dish, A tsp of ghee may be added to this variety.
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