Category: Breakfast Eats

This is a personal favourite in the varieties of Upma that can be made. It is so delicious and filling and can be made in a short time.

Ingredients :

• 250 gms rava
• 2 medium sized onions chopped fine
• 2 sour tomatoes chopped fine
• 3 green chillies chopped fine
• 600 ml boiling water
• 2 sprigs curry leaves
• 2 tsps sambhar powder
• Coriander leaves chopped fine
• 3 tbsps ghee
• 4 tbsps oil.
• 1tsp mustard
• 1 tsp urad dal.

Method :

Chop the onions, tomatoes, chillies and coriander leaves fine. Heat the mixture of ghee and oil. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden brown add the onions and green chillies and roast till the onions are translucent. Add the curry leaves and toss. Add the Rava and roast for a couple of minutes tossing it continuously. Add the salt, sambhar powder and the chopped tomatoes. Toss for a couple of minutes and then add the boiling water. Mix well. Add the chopped coriander leaves, cover and cook over a very slow flame till done.

Note: you can find the recipe of the sambhar powder in the Category named Spice powders.

Copyright © 2017. All rights reserved.

A take off on the egg omelette is the tomato omelette, where the base is of gram flour. Healthy, tasty and easy to make it is best enjoyed with green chutney and tomato ketchup.

Ingredients :

• 250 gms Besan/gram flour
• 1/2 each of red, green and yellow bell peppers
• 2 tomatoes
• 2 onions
• A small bunch of coriander leaves
• A small piece of hing/asafoetida
• 4 green chillies
• 1tsp chilly powder
• A pinch of haldi/turmeric
• 1tsp jeera/cumin
• Salt
• Oil to roast the omelettes

Method :

Chop red, green and yellow bell peppers, tomatoes and onions fine. Make a coarse paste of green chilly, hing and salt. Take the Besan in a vessel, add the chopped ingredients, turmeric, the green chilly and hing paste, chopped coriander leaves and jeera whole. Add enough water to make a medium thick batter. Allow to stand for five minutes. Heat the skillet. Pour a ladleful of the batter and spread it into a thick six inch sized omelette. Drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve hot with green chutney and tomato ketchup.

Copyright © 2017. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

These are a Konkani delicacy!!! Thick dosas or Pancakes both sweet and savoury are a foodies delight. Easy to make and light on the stomach, they are best enjoyed with fresh home made butter. Try them out. You all will love them!

Sweet Soornali

Ingredients :

• 250 gms rice
• 2 tbsps grated coconut
• 5tbsp poha
• Jaggery as per requirement
• A pinch of salt
• A pinch of soda bicarb
• Buttermilk just enough to cover the rice

Method :
Wash and then soak the rice in buttermilk for four hours. Add the grated coconut, jaggery and poha and grind to a Rava/semolina like consistency. The batter should be of dosa batter consistency. Add salt and soda bicarbonate and ferment for 10 hours. Heat the skillet. Pour a ladle full of batter. Do not spread it. Drizzle with oil cover and cook on a slow flame. Soornali is roasted only on one side.

Spicy soornali

Method :

• 250 gms rice
• 5 tbsps grated coconut
• 7 tbsps poha
• 2 inch piece ginger
• 6 green chillies
• Salt
• Soda bicarbonate.

Method :
Wash and then soak the rice in buttermilk for four hours. Add the poha and grated coconut to the rice and grind to a Rava/semolina like consistency. Coarsely crush the ginger and green chillies and add it to the batter. Add salt and soda bicarbonate. Ferment for 10 hours. Make Soornali in the same manner as mentioned above.

Copyright © 2017. All rights reserved.

Uthappa and chutney is one of the most popular breakfasts in South India. Fermented batter of Urad dal and rice is spread thickly on a skillet and roasted by drizzling oil or ghee. Rich in B Complex because of the fermentation process it is a healthy breakfast option.

Ingredients :

• 250 gms urad dal
• 600 gms rice
• Salt.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours.

Pour the Uthappa batter on a hot skillet/ tava and drizzle with oil or ghee. Roast on both sides.

The proportion of urad and rice is if you are using the wet grinder to grind the urad dal. If using the mixer the proportion is 250 gms of urad dal and 400 gms of rice.

Copyright © 2017. All rights reserved.

The easiest to make when having unexpected guests, the humble upma has many avatars to it. Posting a mixed vegetable upma today.

Ingredients:

• 250 gms rava/semolina
• 8 green chillies finely chopped
• 1 inch piece of ginger grated
• 3 sprigs curry leaves
• One carrot finely chopped
• One small bowl peas
• Juice of one lemon
• Coriander leaves
• A few cashewnuts halved and roasted in ghee
• 600 ml boiling water
• Salt

Other Ingredients

• 3 tbsps ghee
• 7tbsps oil
• 1tsp mustard
• 1tsp urad dal

Method:
Cook the carrot and peas in salted water.
Heat a mixture of 2 tbsps ghee and 5 tbsps oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. After the urad dal turns golden add the chopped green chillies, ginger and curry leaves. Toss. Add the Rava and roast for a couple of minutes. Add the cooked vegetables, roasted cashewnuts, lemon juice and half of the coriander leaves. Pour in the boiling water and salt. Mix. Cover and cook till done. Garnish with the remaining coriander leaves.

Copyright © 2017. All rights reserved.

Undi or rice dumplings are a favourite breakfast item in South India. The name varies according to the region where they come from. Generally accompanied by a pickle, chutney and jaggery syrup, they can also be relished with Sambar or dal.

Ingredients :

• 250 gms Rice
• 1/2 of a small coconut
• Salt

Seasoning

• 3 tbsps coconut oil
• 1 tsp mustard
• 1tsp urad dal/Black Gram Dal
• 1/4 tsp methi/Fenugreek seeds

Method :
Wash and soak the rice for about 3 hours. Grind the coconut to a fine paste and then add the rice n grind to a coarse rava/semolina like consistency. ( do not grind fine as the end product becomes sticky)
Heat the coconut oil and add the mustard. After it crackles add the urad dal. As it turns golden yellow add the methi n allow it to turn a golden brown. Pour three glasses or 750 ml water into the seasoning and add salt and the ground rice. Keep stirring on a low flame till it leaves the side of the pan . Allow to cool thoroughly. Wet your hands and make balls or undis. Steam undis for 10 minutes in a perforated vessel or in the steamer.

Copyright © 2017. All rights reserved.

Coconut rice is usually served for breakfast by the Mangaloreans though it is one of the items on the lunch menu of the Andhraites. Anyway, what is in a name as long as it is delicious? ❤️

Ingredients :

• 250 gms Basmathi rice
• 2 dry red chillies
• 1 tsp mustard
• 1 tsp urad dal
• 1/2 tsp methi seeds
• 3 tbsps coconut oil
• Salt
• 3/4 litre water.
• 1/2 of a small coconut.

Method :

Heat the oil. Add the mustard, and after it splutters the urad dal, methi and then the dry red chillies in that order. Pour in the water and salt and after it boils add the rice. Cover and cook till done. Garnish with coconut.

Appo is a dumpling of either fermented or instant batter of urad dal and rice, or Urad dal and semolina. It is made in a special pan which is called Appam chetti or Apya kayli. Though Appo is generally made without any addition of spices, the Masala ones are flavourful and can be eaten without any accompaniment.

Ingredients:

• 250 gms urad dal
• 500 gms rava
• Green chillies, ginger, hing crushed as per one’s spice level.
• Chopped curry leaves
• Chopped onions
• Chopped tomatoes
• Chopped coriander leaves
• Salt.

Method:

Heat a tsp of oil. Add mustard and after it crackles keep it aside.
Wash and soak the urad dal. Grind it non stop for half an hour in the grinder adding water a little at a time to make it nice and fluffy. Remove. Mix the Rava in two glasses of water and add to the urad batter. Add the crushed ginger, hing and green chillies. Add the chopped curry leaves and salt and allow to stand for half about 15 mnts. Pour oil into the appe kayli. Drop in the batter into it and then sprinkle the appo with chopped tomatoes, onions, coriander leaves and the seasoning of mustard. Cover the pan and cook till the appe turns golden brown. This enables the appo to get cooked right through. Flip and roast on the side where the toppings have been placed just for a minute. Remove and serve with home made butter or chutney or relish them plain!

Idli is a highly nutritious breakfast item popular all over South India. It is the fermentation process that makes the Idli an ideal food even for convalescents. Made using a combination of Urad dal and rice or Urad dal and semolina, it is accompanied by a coconut chutney and a Sambhar. A family favourite, it is also eaten with fresh homemade butter.

Ingredients :

• 250 gms urad dal
• 500 gms idli rava
• Salt

Method:

Wash and soak the urad dal for about 5 hours. Grind to a fine batter in the wet grinder for half an hour adding a little water at a time. The batter should be slightly thicker than of pouring consistency. Wash the Idli rava. Drain well. Squeeze out all the water and tip it into the urad dal batter. Add salt and mix thoroughly. Allow to ferment for 10-12 hours. Grease an idli mould with oil. Pour the batter into the mould and place it into the steamer which has been kept boiling. Cover and steam for ten minutes. Insert a knife to check if the idlis are done. The knife should come out clean. Remove. Allow the idlis to cool and then unmould them.