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

Achaari Ajwain Paratha | Pickle flavored Flat Bread

Parathas are a very healthy and a sought after breakfast in most Indian households. Pickle and curd are the best accompaniments for any kind of paratha ; stuffed or flavored . Today's paratha is flavored with pickle spices while kneading the dough which gives it a nice spicy as well as tangy flavor . Curd or some potato stir fry can be used as an accompaniment to complete a meal or brunch or a heavy breakfast.
These parathas can be packed for long travels or picnics as they stay fresh for 2-3 days if prepared and stored properly.

You can also check for other Roti/Parathas featured in this blog.

• Aloo Paratha
• Pudina Paratha
• Palak Paratha
• Lachha Paratha
• Missi Roti
• Fulka Rotis
• Moong Paratha
• Doodhi Paratha /Bottlegourd paratha 

Preparation Time : 20 mins
Cooking Time : 20-30 mins
Complexity : Medium

Hurigadle Podi | Pottukadalai Podi | Fried gram spice powder

Spice powders or Indian masalas always add an extra zing and flavor to the recipes being dished out. South Indians have a variety of spice powders or masalas which are used as side dish to go with  idlis, dosas, chapthies etc . They are also known as chutney podis or idli milagapodis .

Hurigadle chutney podi is a delicacy from karnataka where this masala is prepared using fried gram / puttani . A very tasty side dish to go with idlis / dosas and can be whipped up in just about 5 mins.

This can be made very quickly without much effort and preparations. The main ingredient here is Fried gram dhall also known as Hurigadale / Puttani (Kannada) , Pottukadalai (tamil) , Chutney dhall (hindi) . 

Preparation time : 5 mins

Cooking Time : 2-3 mins

Complexity : Simple

Tri color Rava Dhokla - Natural colors

Dhokla is a very famous and a sumptuous breakfast / tea time snack served in Gujurati households. There is  Khaman often called as Khaman Dhokla that is made using besan/ chick pea flour , Idada/ Safed dhokla made by grinding dhall and rice and steaming the next day after fermentation of batter or the other variant which is almost instant is the Rava Dhokla which is made using Semolin/Rava and curd / yogurt .

Today , I have tried to make a tri colored dhokla using natural colors like carrot puree for the orange and coriander - chilly puree for the green . You can alternatively use the puree of spinach/palak for the green color.

The puree are added to the rava dhokla batter and steamed step by step to get a perfect tri color dhokla.

We can also smear some green chutney in between the layers for added taste .

This will make a nice starter or finger food for any kind of get togethers or parties . It can be made in advance and just warmed up in the m/w oven before serving.

Preparation time : 40 mins
Cooking Time : 20 mins
Complexity : medium

Ingredients 
1 cup rava (approx 150gms)
1/2 cup thick yogurt
salt as needed
2 tsp eno fruit salt
2 tablespoon of carrot puree
2 tablespoon of coriander chilli puree / spinach puree
pinch of sugar

Method

• Roughly chop the carrots and puree them in a blender and pass it through the sieve to get a fine puree. You can add some red chilli powder for the spice factor if the carrots are very sweet.

• Blend the corriander and chilli in the blender and pass it through the sieve to get only the puree.

• If using spinach, then slightly blanch it before you puree it.

• Mix the rava and curd in a mixing bowl and keep it aside for 30 mins.This will help the rava absorb all the yogurt and swell up well.

• After 30 mins, divide the mixture into 3 equal parts.

• To one part add the carrot puree , to the other add the corriander/palak puree and the third part can remain as is. Adjust the water content , add salt, sugar and make the batter to be like idli batter . This is the perfect consistency for dhokla batter.

• Ready the steamer / idli cooker and grease a cake tin or a cooker separator vessel and keep ready.
• Add some eno fruit salt to the carrot flavored batter and pour it into the vessel, tap well and steam it for about 3-4 mins.

• While the carrot batter is steaming,add eno to the white plain batter and keep ready . Now ,pour the white batter over the partly steamed carrot batter ,tap it well and place it back in the steamer for 3-4 minutes.

• Add eno to the coriander batter and after 3-4 mins of steaming the plain batter, pour this over the white batter , tap well and then steam the entire batch for another 8-12 minutes or until the dhokla is ready.

• Let it cool completely before you can slice them up and serve it with some spicy green chutney or dates tamarind chutney.
• You can also pour a tempering of mustard seeds and green chillies like we do for normal dhoklas.