Avarekalu Akki Rotti
Avarekalu Akki Rotti is one of the famous breakfast recipe of Bangloreans. We make lot of dishes out of Avarekalu. Rotti is also among them. It tastes good with coconut chutney or yogurt. But I tried it out with tomato bisi uppinkai. It was really tasty and was a good combination.
Ingredients:
- 1 Cup rice flour
- 1 Cup Avarekalu
- 2 green chillies crushed
- 1 Onion chopped
- 2 Tbsp of fresh coriander leaves finely chopped
- 2 tbsp. jeera
- 4 Tbsp Oil
- Salt as per taste
Method
- Pressure cook the Avarekalu for 2 whistle. Drain all the water and keep aside.
- Crush the green chillies, jeera and coriander leaves in a mixer and make into paste.
- Take the rice flour in a bowl add the onion, green chilli paste, Avarekalu and salt.
- Add water to it bit by bit and make a dough much softer than chapati dough and make small balls
- Now take a non stick pan or tava apply oil on its surface and take the dough ball start pressing on the tava with the palm and make a circle.( Tips: apply oil to u hand and press so that the dough will not stick)
- Keep it on the heater with the lid closed so that it will be cooked very well
- Once you find it is done reverse it and keep for 1 mins
- Repeat the same process for other dough balls
- Serve hot with coconut chutney or with any curry
Ingredients
Onion Dosa
Onion Dosa is a South Indian special Breakfast dish. It is one of the simplest and easy breakfast dish. It tastes good with chutney or aloo gravy curry .
Ingredients:
- 1/2 Cup Urad Dal
- 2 Cup Rice
- 1/2 Cup poha
- 1 Medium size onion (for one dosa)
- Fresh coriander leaves chopped
- Grated carrot (optional)
- Salt as per taste
- Oil as required.
Method:
Soak the urad dal and rice in water for 5 to 6 hours. Grind this in to soft batter. While grinding add poha to it. Keep the batter closed lid for 5 to 6 hours.
Take a dosa tava on heater. Apply oil to it and heat it. Add salt to the batter. Now take the batter in a bowl mix half of the onion in the batter and spread it on the dosa tava. Make it a circular shape and then spread the remaining onion pieces over it. Even grated carrot and fresh coriander can be garnished over it along with onion. Apply 2 tbsp of oil and close a lid over it. After few secs take off the lid and turn the dosa and make the other side to be cooked. Keep medium flame . The onion should be cooked well. Take it off and repeat the same process for the rest. Serve with coconut chutney or aloo curry.
Ragi Dosa
Ragi Dosa is one of the healthiest breakfast dish. This dosa is made from ragi flour and urad dal. It is crispy and tasty dosa. It tastes good with coconut chutney.
Ingredients:
- 1/2 Cup urad dal
- 2 Cups ragi flour
- 2 Tbsp fenugreek seeds
- Oil for dosa
- salt as per taste
Method:
Soak urad dal and fenugreek seeds for 5 to 6 hours in water. Grind the urad dal and fenugreek seeds in a mixer in to soft batter. Mix ragi flour in water till it makes soft batter.Mix this ragi batter with urad dal batter and keep for 4 to 5 hours closed.
Take a dosa tava on heater and apply oil to it and heat it. Once the tava is hot pour the batter and make circular shape till the edge so that it is very thin. Apply 1 tbsp of oil everywhere on the dosa. Once the dosa is cooked take it off and serve hot with coconut chutney. Repeat same process for the rest.
Paddu
Paddu is a South Indian common breakfast dish. We use the same dosa batter to prepare it. We add onion and coriander leaves to the batter and make paddu in a paddu tava. Now a days the non stick tava is used and the paddu comes out very well. It is eaten with coconut chutney.
Ingredients:
- 1 Cup urad dal
- 4 Cup Dosa rice
- 1 Cup Poha or puffed rice
- 2 Tbsp fenugreek seeds
- Salt as per taste
- Fresh Coriander leaves
- 1 Medium size onion finely chopped
- Oil as required
Method:
Soak the rice and urad dal in water for 6 to 8 hours. While grinding it use the fenugreek seeds, poha or puffed rice and grind it to a soft batter. Keep it closed for 4 to 5 hours.
Now take the required amount of batter add salt and also add coriander leaves and chopped onion and mix well. Apply oil to the paddu tava and keep on the heater and allow it to get heated. Once the tava is hot pour the batter in the holes of tava and add few drops of oil and close a lid and keep low flame. After 2 to 3 mins if the lower portion are cooked then turn it over and cook the other side. Now take it out and serve with chutney. Repeat the same process for the rest.
Ragi Rotti
Ragi Rotti is a from Karnataka cuisine. It is a popular dish in rural areas of southern karnataka. It is similar to akki rotti. Ragi (finger millet) rotti is high calcium , iron and fibre rich dish that can be prepared in breakfast or in the lunch. The vegetables like carrot, kohlrabi (navil kosu), onions can be added and makes this rotti much tastier.
Ingredients:
- 2 Cups Ragi Flour (finger millet)
- 1 Medium size onion finely chopped
- 1 Small cup carrot grated
- 1 Small cup Kohlrabi grated (skin is peeled off)
- Salt as per taste
- 2 Green chillies crushed
- A small cup of fresh coriander leaves chopped
- Oil 2 tbsp for each rotti
- 1 Tbsp jeera and coriander powder
Method:
Take the ragi flour in a bowl and add the onion, chilli, carrot, kohlrabi,coriander leaves, jeera and coriander powder and salt and mix well. Now add water bit by bit and knead the dough. Take a non stick pan and apply oil to it. Now take a small dough ball and press this dough with the palm to a circular shape in the pan . Keep this pan on heater on low flame and close a lid till it is cooked. Now turn the other side and cook it. Repeat the same process for the rest. Serve hot with yogurt or coconut chutney.
shavige Upma
Its a difficult task in the early morning to decide what breakfast should be prepared. When it is not planned then always we prefer for the easy and quick breakfast. Here is one of the breakfast which can be done within few mins. Ya its shavige Upma.With vegetables added to it makes more tasty. Coconut chutney along with shavige upma tastes good and a best combination.
Preparation time: 10 mins
Cooking time: 15 mins
Ingredients:
- Vermicelli shavige 200 grams
- 4 to 5 green chillies finely chopped
- 1 Onion finely chopped
- 1 Carrot finely cut
- 1 Capsicum finely chopped
- Few green peas
- Lemon juice 2 tbsp
- Oil 2 tbsp
- Salt as per taste
- 1 Tbsp Mustard seeds
- A pinch of turmeric powder
Method:
- Boil the vermicelli shavige in water for few mins till they are soft. Once they are soft just drain the water and put the cold water over it immediately and drain it. (Note : add few drops of oil while boiling)
- On the other hand take a pan on heater add oil once hot add mustard seeds allow them to crackle.
- Add the vegetables and cook them.
- Add salt and mix well.
- Now add the shavige and mix well
- Also add lemon juice.
- Serve it with coconut chutney
Sabudana khichadi ( Tapioca Recipe)
Sabudana Khichadi is a maharashtrian recipe. It is made from Sabudana, potato and peanut powder. It is the dish of choice when somebody is observing a fast.
Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of Peanuts to Sabudana Khichadi adds to the protein, vitamins and minerals content making it a complete dish. The Sabudana Khichadi is filling in nature and has a high energy content, therefore, it serves as ideal food during fasting.
Preparation Time: 15 mins
Cooking Time : 20 mins
Serves 2 people
Ingredients:
- 150 Grams Sabudana (Tapioca)
- 3 Green chillies finely chopped
- 1 Medium size potato grated
- 1 Small Cup roasted peanut powder
- 1/2 Tbsp turmeric powder
- 1 Tbsp jeera and mustard seeds
- A pinch of hing
- Oil 4 tbsp
- Salt as per taste
- Fresh coriander leaves to garnish and 2 Tbsp of lemon juice.
- Soak the Sabudana in water for 5 to 10 mins then drain all the water and keep it with the closed lid for 6 to 7 hrs.
- Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
- Add jeera, hing, turmeric powder and green chillies fry it.
- Add grated potatoes and fry it till they are cooked.
- Add salt and mix well then add the Sabudana to it but continuously stir it till the Sabudana is cooked well. (It takes time for Sabudana to be cooked)
- Add roasted peanut powder to it and mix well.
- Now add lemon juice mix well and garnish it with coriander leaves.
- Serve hot.
Methi Dosa (Fenugreek Dosa)
Preparation Time: 10 mins
Cooking Time : 15 mins
Makes 12 dosa’s
Ingredients:
- 3 Cups rice
- 1/4 cup Fenugreek (methi seeds)
- 1/2 Tbsp cooking soda
- Salt as per taste
- 4 cups Butter milk
- Oil for dosa
Method:
- Soak the rice and fenugreek (methi seeds) in buttermilk and leave it overnight ( 8 hours)
- Now grind the rice into batter to the same consistency of dosa batter
- Add salt and cooking soda to it.
- Take a dosa pan on heater apply oil to it and once hot, spread the batter on the pan similar to set dosa
- Spread few drops of oil over it
- Allow it to bake on both sides
- Serve hot with coconut chutney
Rava Pongal
Preparation time: 10mins
Cooking time: 20 mins
Serves 2 people
Ingredients:
- 1 Cup semolina (Rava)
- 1/2 Cup moong dal
- 2 Red chillies
- 1 Tbsp pepper powder
- 1 Tbsp cumin seeds
- 4 Tbsp ghee (clarified butter)
- Curry leaf ( 8 to 10)
- 1/2 Tbsp mustard seeds and pinch of turmeric powder
- Salt as per taste
- A pinch of Hing
- 2 tbsp ginger grated
- 1/2 Cup coconut grated
Method:
- Cook the moong dal in a cooker and keep aside
- Now in a container on heater add ghee to it and once ghee melts add semolina and fry it for 2 to 3 mins and keep aside
- Take another container on heater add ghee once it melts add mustard seeds allow it to crackle then add cumin seeds
- Add hing , ginger, red chillies pepper powder, curry leaf and fry it
- Add the cooked moong dal and 3 cups of water
- Once the water starts boiling add semolina, coconut, salt and cook in a medium flame.
- Serve hot
Instant Rava Idli
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 10 Idli’s
Ingredients:
- 1 Cup Idli Rava (Idli semolina)
- 1/2 Cup curd
- 1/2 Tbsp cooking soda
- 1 Onion finely chopped
- 2 Green chillies finely chopped
- 1 Small Carrot grated
- 8 to 10 cashew nuts
- Salt as per taste
- 1/2 Tbsp Mustard seeds
- 1 Tbsp fresh coriander leaves finely chopped
- 2 Tbsp oil
Method:
- Take Idli Rava in a bowl add curd, cooking soda, salt , coriander leaves and mix it well
- Add water to it and make the consistency of batter as normal Idli batter
- Take a pan on heater add oil to it.Once hot add mustard seeds allow it to crackle
- Add onion fry it till golden brown and also add green chillies to it
- Now put the fried onion in to the batter and mix well
- Take a Idli maker (Idli stand) grease it with oil
- Add the batter in each mould and by the same time garnish on each Idli the grated carrot and cashew nuts
- Steam the Idli’s for 15 to 20 mins till they are finely cooked
- Serve hot with coconut chutney
Rava Dosa
Preparation time: 10 mins
Cooking time: 20 to 30 mins
Makes 10 dosa’s
Ingredients:
- 1 Cups fine coarse semolina (Rava)
- 1/2 Cup rice flour
- 1/4 Cup all purpose flour (maida)
- 2 Green chillies finely chopped
- 1 Tbsp chopped coriander leaves
- 1 Tbsp pepper powder
- 1 Tbsp cumin seeds
- Salt as per taste
- Oil for dosa
- 1 Tbsp hing
- Buttermilk 1 cup
Method:
- Take the semolina , rice flour and maida in a bowl. Add salt, pepper powder, green chillies, cumin seeds, hing coriander leaves
- Add buttermilk and water mix well the flour till it makes the batter with the consistency of butter milk ( very thin)
- Keep a tava / pan on heater apply oil to it
- Once it is hot spread the batter with the hand all over the pan in the shape of dosa
- Apply oil all around
- Allow it to cook (takes long time to get roast)
- Once done take it off repeat the same process for other dosa
- Serve hot with coconut chutney
Moong Dal Dosa
Preparation time: 5 mins
Cooking time: 15 mins
Servings : 10 to 12 dosa’s
Ingredients
- 2 Small cup moong dal
- 1 Small cup urad dal
- 1 Small cup chana dal
- 1 Small cup rice
- 4 to 5 Tbsp Oil
- Salt as required
Method:
- Take all the dal in a container and soak it in water for 4 to 5 hours
- Grind it in a grinder and keep the batter with closed lid overnight
- Take a tava/ non stick pan apply oil to it and heat it well
- Now take the batter in a bowl and spread it on tava and apply oil to it
- Once it gets roast then take it off
- Repeat the same process for other dosa
- Serve hot with coconut chutney
Rice Roti (Akki Rotti)
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings : 4 Roti’s
Ingredients:
- 1 Cup rice flour
- 1 Carrot grated
- 2 green chillies crushed
- 1 Onion chopped
- 2 Tbsp of fresh coriander leaves finely chopped
- 4 Tbsp Oil
- Salt as per taste
Method
- Take the rice flour in a bowl add the onion, green chilli, carrot, coriander leaves and salt
- Add water to it bit by bit and make a dough much softer than chapati dough and make small balls
- Now take a non stick pan or tava apply oil on its surface and take the dough ball start pressing on the tava with the palm and make a circle.( Tips: apply oil to u hand and press so that the dough will not stick)
- Keep it on the heater with the lid closed so that it will roast very well
- Once you find it is done reverse it and keep for 1 mins
- Repeat the same process for other dough balls
- Serve hot with coconut chutney or with any curry
Mixed Flour Roti
Preparation time: 10 mins
Cooking time : 15 mins
For 4 rotis
Ingredients:
- 1/4 Small cup wheat flour
- 1 Cup jowar flour
- 1 onion chopped finely
- 2 green chillies crushed/ red chilli powder
- 1/2 Tbsp cumin and coriander powder
- A small carrot grated
- Salt as per taste
- A cup of chopped methi leaves
- 4 Tbsp of Oil
- A pinch of turmeric powder
Method:
- Take the flours in a bowl and add all the vegetables and add salt, crushed green chillies, cumin and coriander powder
- Mix the flour with water and make the dough much softer than chapati dough and make small balls of it
- Take a non stick tava apply oil on it
- Now place the small balls on tava and press it around with the palm and make a circle shape
- Apply a tbsp of oil and keep it on heater with the lid covered so that it is roast well
- Now reverse the roti and make other side to roast
- Serve hot with chutney or curd
Instant Dosa
Preparation time: 5 mins
Cooking time : 10 mins
5 Dosa’s
Ingredients
- 1 Small Cup Wheat flour
- 1/2 Small Cup jowar flour
- 1/2 Small Cup rice flour
- 1/2 Small Cup of gram flour
- 2 Tbsp of fine semolina
- Salt as per taste
- 2 Tbsp of beaten curd
- Oil
Method
- Take all the flours in a bowl add curd, salt and mix well with water so that no lumps should be formed
- The consistency of batter should be like normal dosa batter
- Now take a tava on a heater apply some oil and heat it
- Once it is hot pour the batter with the bowl and spread it all over with the bowl as we do it for dosa
- Apply oil on it
- Once the edges starts to come up take it off and put it reverse till they are done
- Repeat same process for rest of the batter
- Serve hot with coconut chutney
Paakashala 