Barnyard millet and urad dal Idli

A healthy option for diabetics, this Barnyard millet and urad dal Idli has been served with a roasted gram and coriander chutney. One can also make it on the day one fasts as the rice is replaced by millets. Recipe link to the Chutney is given below.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

Ingredients:

1 cup urad dal/ split black gram

1.5 cups of Barnyard millet/ varai

Salt

Method:

Wash the urad dal and the Barnyard millet and soak them separately for five hours. Grind the urad dal in the wet grinder for about half an hour, adding a little water at intervals till the urad dal is nice and fluffy. Drain and squeeze the Barnyard millet and drop it into the urad dal . Grind for just half a minute, for it to blend well with the urad dal. Remove in a container, add salt and ferment overnight. The next day whisk well. Grease the idli mould with oil and pour the batter into it. Carefully place the stand in the idli steamer which has been kept boiling. Steam for ten minutes. A knife inserted into the idli should come out clean. If not steam for a couple of minutes more. Allow to cool a little before de moulding. Serve with Chutney of your choice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Chapati chivda

Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.

Ingredients:

6 leftover Chapatis

2 onions chopped fine

A handful of finely chopped boiled carrot and some peas

3 tbsps finely chopped coriander leaves

1/4 tsp Turmeric powder

1/2 tsp chilly powder

Salt

1/2 tsp sugar

For the tempering:

2 tsps Ghee/ clarified butter

2 tbsps oil

1 tsp Cumin seeds

A sprig of curry leaves

Method:

Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Neer dosa – 3

Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.

Ingredients:

250 gms/ one cup raw rice

1/4 coconut grated

2 medium sized onions finely chopped

3 tbsps finely chopped Dil leaves

2 tbsps finely chopped coriander leaves

2 green chillies

Salt

Oil to roast the dosa.

Method :


Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.

Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Nuchina unde/ lentil dumplings

These are a delicacy from my home state of Karnataka. Nuchu in Kannada means broken. It could be either rice or lentils. Unde are balls. Nuchina unde is an extremely healthy dish as it is full of protein, no oil and is steam cooked . Fragrant with the greens and spices that are used and served with a preparation called Hasi majjige if served for breakfast or as an evening snack. It is invariably accompanied by a Majjige Huli when served for lunch. My heartfelt thanks to my friend dear Chaya Narahari Rao for her traditional recipe.

Ingredients:

1/2 cup Toor dal/ split pigeon peas

1/2 cup Chana dal/ Bengal gram dal/ split chickpeas

1/2 cup Moong dal/ split Green gram

1 large onion finely chopped

5 tbsps grated coconut

9 green chillies

A small bunch of coriander leaves finely chopped

2 inch piece of ginger

3 sprigs mint leaves finely chopped

2 sprigs curry leaves finely chopped

15 pepper corns

1 tsp Cumin seeds

Salt

Method:

Wash and soak all the Dals for four hours. Drain thoroughly. Powder the pepper corns and cumin seeds. Drop in the green chillies, ginger and coconut and grind it to a coarse paste. Now add all the Dals a little at a time and grind to a semolina like consistency. Tip the mixture into a bowl. Add the finely chopped coriander leaves,onion, mint and curry leaves. Add salt and mix thoroughly. Oil your hands and make oblong shaped balls of the dough. Steam them for fifteen to twenty minutes in a steamer or in the idli vessel. A knife inserted at the end of twenty minutes should come clean. Serve hot with Hasi Majjige or Majjige Huli. Recipe links to both are shared below.

https://vinayasculinarydelights.com/hassi-majjige-curd-and-roasted-gram-dip/

https://vinayasculinarydelights.com/ashgourd-curry-majjige-huli-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Ammini kozhukattai/ seasoned rice dumplings

These are a blessing when you have guests or when you plan to have a lazy Sunday. You can steam and keep them aside the previous day and just season them the next day. Breakfast ready in five minutes. My heartfelt thanks to my friend Uma Ganesh Babu for sharing her recipe with me. The best part is that you can make a big batch of this dumpling and season it in a variety of ways. You can even dunk them in coconut milk sweetened with jaggery and cardamom.

Ingredients:

1 cup/ 250 gms rice flour

2 cups water

1 tbsp oil

Salt

For the tempering:

1 tbsp sesame seed oil or oil of choice

1 tsp mustard seeds

1 tsp urad dal/ split black gram

2 green chillies finely chopped

2 sprigs curry leaves

Method:

Gently tip the rice flour in two cups of water which has been brought to a boil, along with the oil and salt. Keep stirring to avoid formation of lumps. The mixture comes together within a couple of minutes and forms a solid mass. Switch off, cover with a wet cloth and allow to cool. Once cooled make tiny balls of the mixture and steam them either in an Idli stand or in a steamer for ten minutes. Allow to cool.

Heat oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Allow it to turn to a golden yellow. Drop in the green chillies and curry leaves. Toss. Tip in the dumplings and mix thoroughly. Serve.

Note: you can toss these dumplings into a mixture of Molgapudi and oil with or without a seasoning or enjoy them tossed in a pickle as well. Recipe link to the Molgapudi given below.

https://vinayasculinarydelights.com/molgapudi-dry-chutney-powder-recipe/

Makes 40 tiny dumplings.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Instant dosa made from home made Dosa mix powder

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

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Wheat flour Dosa

This healthy wheat flour dosa can be prepared in no time. Just mix, and leave aside for about five minutes. The batter is ready to be used by the time you prepare the chutney. This recipe was shared by my friend Meghana Laxmidhar . For adults this dosa can be spiced up with either green chillies or chilly powder. Keep off the spice for children. Just use a little sugar,salt and pepper powder.

Ingredients:

3 cups/ 400 gms wheat flour

1 tbsp Chilly powder

1/4 tsp Turmeric powder

1/2 tsp Hing/ asafoetida

Salt

3 tsps sugar

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

1 tsp Cumin powder

1 tsp coriander powder

Oil or ghee to roast the dosa

Method:

Tip the wheat flour, salt, sugar, Asafoetida, cumin, coriander, chilly and turmeric powders, curry and coriander leaves into a bowl. Add about 2 glasses/ 500 ml of water and mix well. Add more water if required to make a batter of pouring consistency. Keep aside for about five minutes. Heat a tava/ skillet. Pour a ladleful of batter and spread it into a circle to cover the entire tava or as big as you desire. Drizzle with ghee or oil. Allow to roast. Flip. Roast on the other side as well. Serve hot with fresh home made butter, honey or with a coconut Chutney.

This proportion makes ten medium sized dosas.

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Beetroot parathas

Beetroot was one vegetable which was never made either at my mother’s place nor at my in law’s. I frankly have no clue why, as my mom and mother in law were both great cooks. I started including it as a sandwich filler for the children or made an upkari, but beyond that never ventured into making anything else with it. Those were days without the internet and we relied solely on cookery books.

The variety today that is made with this humble vegetable is simply amazing! Paratha, saaru, cake, halva…. The list is endless.

The post by my friend dear Nazia Rashidee prompted me to try out the Beetroot Parathas. Thank-you so much dear for the encouragement. They turned out awesome.

I just added some beetroot puree to the Paratha dough . The rest of the procedure remains the same. Sharing the link to the Paratha.

http://vinayasculinarydelights.com/milk-parathas/

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Masala roasted Idli.


Leftover idlis can be turned into these yummy roasted masala idlis for a quick evening snack. I have shared a couple of recipes of how leftover idlis can be put to use either by roasting them, turning them into a Manchurian or by making an upma of them. Posting the recipe today which my friend Rita Vaz shared with me of how she roasts them with masala.

Ingredients:

  • 10 Leftover Idlis ( refrigerated)
  • 1 medium sized onion finely chopped
  • 2 tsps Molgapudi
  • 1/2 tsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder

For the tempering:

  • 2 tbsps coconut oil or regular cooking oil
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp Hing/ asafoetida
  • 10 curry leaves
  • 2 green chillies finely chopped
  • 1/2 cup coriander leaves chopped

Method:

  1. Heat oil in a pan. Add the mustard seeds. When they start to sputter add cumin, asafoetida and curry leaves.
  2. Add onions and roast till they turn translucent.
  3. Lower the flame add Kashmiri chilly powder, turmeric and green chillies and roast for 30 seconds.
  4. Add chutney powder and roast for 30 seconds.
  5. Add 1/4 cup hot water and stir to mix well.
  6. Add Idlis directly from the fridge and coat them well with the masala, cover and cook for one minute on a medium flame.
  7. Remove the cover and roast the Idlis until the water has completely dried.
  8. Remove from flame.
  9. Garnish with coriander leaves.

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Puneri Misal

This is what Punekars call Zhanzhanith Misal. It is a spicy preparation not meant for the weak hearted. A burger shaped bun called Pav is generally served along with the Misal and the Tarri that is a spicy sauce for those who like it extremely spicy, some Farsan, chopped raw onions and a wedge of lemon. I have already posted the general version of the one that is usually made at home. This recipe was shared by a friend Siddharth Shirali and is extremely fragrant and flavourful.

Ingredients:

2 cups of sprouted Matki/ moth bean pressure cooked to one whistle.

Salt

A small piece of jaggery

Finely chopped coriander leaves

To be roasted and ground to a paste:

4 tbsps oil

2 large onions sliced

2 large tomatoes chopped

1/2 cup sliced copra/ dry coconut

For tempering:

5 tbsps oil

1 tsp cumin seeds

1 tbsp ginger garlic paste

A sprig of curry leaves

A pinch of Hing/ asafoetida

2 tbsps Red chilly powder

2 tsps Goda masala

Method:

Heat the oil mentioned in ” to be roasted and ground to a paste”. Drop in the sliced onions and roast to a nice golden brown. Add the chopped tomatoes and roast till they turn mushy. Add the dry coconut and roast till it wilts a little. Allow to cool and grind to a fine paste. Keep aside.

Heat the oil mentioned for tempering in a pan. Add the cumin seeds and after they splutter add the Hing, curry leaves and the ginger garlic paste. Roast till the raw smell of the ginger garlic disappears and then add the red chilly powder and Goda masala. Toss for half a minute and then pour in the cooked Matki and the ground paste. Adjust consistency by adding enough water. Check salt and add if required. Bring to a boil and simmer for about five minutes till the flavours are absorbed. Serve hot topped with raw onions, coriander leaves Farsan and a squeeze of lemon.

Serves six.

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