Multigrain Dosa

This morning when I was wondering and thinking what to make for breakfast, it suddenly struck to me , "why not make a multigrain dosa using the multigrain flour I have for making rotis ?"
Generally, I make wheat flour dosas instantly when I run out of ideas for a quick breakfast or a light dinner. So following the same procedure, I made these multigrain dosas and they were really yummy and tasty. Make them crisp or soft as per your liking and have it hot with some ghee / butter or chutney and / or molagapudi- gun powder mixed with gingelly oil.
A very sumptuous and filling breakfast.

This particular multigrain flour I used had wheat,barley, sorghum(jowar), maize(corn),soyabean,amaranth,singhada (water caldrop) and pearl millet (bajra) as the ingredients.


Preparation Time : 5 mins
Cooking Time : 3-4 mins per dosa
Complexity : simple

Avarekaalu Uppit | Hyacinth Beans Upma

As you all know by now, Avarekaalu is a very famous bean used widely in Karnataka and my all time favorite too . 

Avarekaalu uppit is a sumptuous and filling breakfast . Avarekaalu uppit or upma can be made either with rice rava or regular rava,I prefer using regular rava and the taste is simply out of the world. 

** post and photos updated on 7th July 2022

I have already blogged the famous recipes Avarekalu Akki Roti , Avarekalu Kootu  and Avarekaalu Mixture (crispies ),do check them out as well.

The main ingredient in Avarekaalu Upma is boiled avarekaalu whose crunch is felt in every bite. Use fresh and tender avarekaalu /hyacinth beans for the best taste and flavor . I always prefer using fresh beans rather than frozen or dehydrated.  You may freeze the beans ,but I personally don't like hence I use it only when it is available aplenty in the season.

 Pair it with some piping hot Pineapple Kesari or Kesari Baath, you can treat your family to a royal breakfast and trust me your family will be all praises for you!

Preparation Time : 20 mins
Cooking Time : 20 mins
Complexity : medium

Ingredients
1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 large tomato chopped
2-3 green chillies finely chopped
small piece of ginger finely chopped
few curry leaves
1-2 tsp rasam powder
pinch of haldi
asafoetida
2-3 tablespoons oil or ghee (skip ghee for vegan)
1 tsp mustard seeds
2 tsps udad dhall + channa dhall (black gram + benagal gram)

Method

• In a wide kadai / pan , heat the oil / ghee and splutter the mustard seeds , channa dhall,udad dhall until the dhalls turn golden brown .  Keep the water for boiling side by side.
• Fry the chillies, ginger and curry leaves until you get a nice aroma . Add the asafoetida and haldi in the end and make sure the haldi does not burn.
• Add the rava and roast it well till the rava gives out a fragrant roasted aroma .Take care not to burn the rava by over roasting. 
• Add the boiled beans, salt as needed and mix it well , slowly and carefully pour the boiling water and stir quickly to avoid lump formation.
• Add in the tomatoes, rasam powder and mix it well. Close with a lid and let the upma cook for 4-5 mins ,until the rava soaks up all the water and the rava is nicely cooked .
• Turn off the stove, let it rest for  5 mins. Garnish with some fresh corriander and add a dollop of ghee over the upma and mix it well.
• Serve it hot with a chutney of your choice or even plain thick curd is a good combination.

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Kashaayam | Ayurvedic wellness tea

Kashayaam is nothing but a water extract or decoction of a single herb or a combination of multiple spices and herbs in a certain combination . Mostly these spices and herbs are available in our pantry and can be made easily . This is quick home remedy to combat and get relief from minor ailments like cold , cough, weakness or loss of apetite.
Today’s kashayaam or brew can be prepared in less than 10 mins and is effective to get relief from cold , cough , sore throat or body pain caused due to change in weather conditions or mild flu.
Kashayam is also called as Khaada or Kwaath. Kashayam / Kashaya is a term used in south India while khaada or kwaath is used in north India .

Preparation time : 5 mins
Cooking time : 7-8 mins
Complexity : simple