Category: Breakfast Eats

Neer dosa is a popular dosa/ crepe from coastal Karnataka and is enjoyed with a chicken curry by the non vegetarians and with a spicy coconut chutney or a pickle drizzled generously with coconut oil by the vegetarians. This is another version of Neer dosa with spices and condiments added. Known as Khara Tellavu in local parlance the recipe of this Masala neer dosa was shared by my friend Flavia Lewis. It is usually served with slices of banana mixed with coconut and jaggery. As the family likes a Chutney to go along, I have made a simple coconut chutney without a seasoning.

Ingredients:

1 cup/ 200 gms rice soaked for five hours

1/4 th coconut gratings

1 large onion chopped roughly

2 tbsps coriander seeds

7 Byadgi chillies

Salt

Oil to roast the dosa

Method:

Powder the coriander seeds and Byadgi chillies. Then tip in the onion and coconut. Grind to a smooth paste. Add the rice and adding a little water at a time grind it too to a very fine batter . Pour the batter in a container and water it down to a flowing consistency. Add salt, mix and keep aside for ten minutes. Heat a tava/ skillet. Splash a ladleful of batter on the tava. Drizzle with oil. This dosa is roasted only on one side as it is very thin and cooks within a minute. Neer dosa batter is never spread but splashed by holding the tava slightly tilted at an angle to facilitate the batter to run. This gives the lacy effect to the dosa. The tava should be extremely hot to get a lacy and porous Neer dosa. Fold and serve hot.

Accompaniment: Slice two elaichi bananas fine. Add three tablespoons of coconut and two tbsps of jaggery syrup and mix well. The link to the Chutney is given below.

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

This proportion makes 14 dosas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This rice and vegetable roastie gives you all that you need to kickstart the day. Diabetics may replace the rice with oats and skip the potato. Just powder the oats first before making the roastie. The original recipe by my friend Madhangi Vaidyanathan calls for rice to be soaked. I have used rice powder instead. You can add vegetables of your choice. Just dice them fine so that they get cooked but retain their crunch.

Ingredients:

1 cup/ 250 gms rice flour

1 carrot either chopped fine or grated

1 large tomato chopped fine

1/2 a capsicum chopped fine

1 large boiled potato grated

2 Inch piece of ginger

7 green chillies

Salt

1/2 tsp Eno fruit salt

5 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

Method:

Tip the grated boiled potato, chopped vegetables,coriander leaves and rice flour into a bowl. Grind the green chillies and ginger to a fine paste. Drop it into the rice- vegetable mixture. Add finely chopped coriander, curry leaves and salt. Mix with enough water to get a batter of pouring consistency. Allow to rest for ten minutes. Add the Eno fruit salt and pour a tsp of water on it to activate it. Whisk and pour a ladleful of batter on a hot skillet. Drizzle with oil. Cover the roastie and allow it to roast well on the underside to a nice golden brown. Flip and roast the other side as well. Serve hot with a Chutney of your choice. Recipe link to the Chutney is given below.

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

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This is the third variety of Rava Bhakri being posted in this website. It is as easy to make as the other two and is ready in no time. This recipe was shared by my dear friend Jyothi Chikramane. Fragrant with chopped onions and coriander leaves, it can be served with fresh home made butter or with a Chutney. The family prefers it with butter so I hardly ever make a chutney.

Ingredients:

1 cup / 200 gms Rava/ semolina

1/4 of a coconut grated

7 green chillies

1 inch piece of ginger

1 large onion chopped fine

4 tbsps finely chopped coriander leaves

Salt

1/2 cup curds

Oil to roast the Bhakri

Method:

Tip the green chillies, coconut and ginger into the mixer. Grind to a coarse paste adding a little water. Pour it into a bowl. Add the curds, finely chopped onions and coriander leaves, salt and rava. Mix well . Now, adding a little water at a time make a batter which can be patted on to the tava/ skillet. Keep aside for about ten minutes. Adjust the consistency by adding a little water if you find the mixture too dry. Heat a tava. Take a little batter and pat it onto the hot tava. Drizzle with oil. Roast to a golden brown. Flip and roast on the other side too. Serve hot with either butter or chutney.

This proportion makes 10 Bhakris.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Rava Bhakri is made in a variety of ways. Posting the preparation that I learnt from my dear friend Shirley Bharath where she added a mashed banana and curds . This is one preparation that is filling and is ready in no time.

Ingredients:

1 cup / 200 gms Rava/ semolina

1 elaichi banana sliced fine

1/4 of a coconut grated

5 green chillies

1 inch piece of ginger

A chickpea sized piece of Hing/ asafoetida

2 sprigs curry leaves finely chopped

1/2 cup curd

Salt

4 tsps sugar

Ghee to roast the Bhakri

Method:

Grind the ginger, green chillies, hing, salt and sugar coarsely. Add the grated coconut and grind it with a little water till the coconut turns into a coarse paste. Drop in the banana and pulse it. Tip the mixture into a bowl. Add the finely chopped curry leaves, curds and Rava. Mix. Add enough water to make a batter which you can pat with your hand on the tava/ skillet. Keep it aside for ten minutes. If you find the mixture a little dry, add some water and adjust the consistency. Heat a tava. Take some batter and pat it onto the tava either thick or thin as required. I prefer patting it to medium thickness- neither too thick nor too thin. Drizzle with ghee or oil. Roast to a rich golden brown. Flip and roast the other side too. Serve hot with fresh home made butter.

This proportion makes 8 Bhakris.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This instant Rava and poha masala Uthappa is a saviour on a lazy Sunday morning. You can serve it with a Chutney or a Molgapudi if you aren’t in a mood to make a chutney. Maximum time taken is fifteen minutes. I thank my friend Sushmitha Shenoy Shanbhag for this lovely recipe. Recipe link to the Chutney and Molgapudi given below.

Ingredients:

1 cup or 250 gms Rava/ semolina

1/2 cup or 125 gms Poha/ flattened rice

1/2 cup Idli rava

1 cup sour curds whisked well

9 green chillies

2 Inch piece of ginger

4 tbsps finely chopped coriander leaves

1 large onion sliced or chopped as desired

1 tomato sliced or chopped

Oil for roasting the Uthappa

1/2 tsp Eno fruit salt

Salt

Method:

Powder the poha and tip it into a bowl. Drop in the idli rava and rava too. Add salt the whisked curd and water enough to make a batter of pouring consistency. Grind the green chillies and ginger to a coarse paste. Add it to the batter. Add finely chopped coriander leaves, mix , cover and keep aside for ten minutes. You will notice that the rava and poha have absorbed all the moisture. Add some water to make a batter of pouring consistency. Add the fruit salt and a tsp of water over it to activate it. Mix and pour a ladleful of the batter on a hot tava/ skillet. Sprinkle the finely chopped onions and tomatoes or place the sliced ones gently on the Uthappa. Drizzle with oil, cover and roast on a medium flame. Flip. Roast on the other side too. Serve hot with chutney.

This proportion makes 10 medium sized Uthappa.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

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

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This unique recipe of Kobi poha was shared by my friend Aparna Kamat. Onions are avoided on auspicious days by the Hindus. Cabbage is used as a substitute as it adds texture to the dish. Normally made at the temples in Goa, this dish is an example of how one can innovate and churn out something really delish!

Ingredients:

200 gms Thick/ jada poha/ beaten rice, washed and drained. (Do not soak)

1 potato peeled and chopped

A large bowl of Kobi/ cabbage chopped roughly

A handful of peas

Salt

3 tbsps of finely chopped coriander leaves

Juice of one large lemon or as required

A large pinch of turmeric

For the tempering:

3 tbsps oil

2 tbsps Ghee/ clarified butter

1 heaped tsp Cumin seeds

7 green chillies chopped fine

2 sprigs curry leaves

1 inch piece of ginger grated

Method:

Heat the Ghee and oil mixture. Drop in the cumin seeds and after they splutter add the curry leaves, ginger and green chillies. Saute for a few seconds. Drop in the cabbage, peas, potato, turmeric and salt. Saute on a gentle flame for a couple of minutes. Add a quarter glass of water, cover and cook till done. Takes about three minutes. Do not overcook. Drop in the drained Poha and mix thoroughly. Check the salt. If required add more. Add lemon juice . Garnish with finely chopped coriander leaves. Give it a quick mix , switch off and serve hot.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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I had been wanting to try out these Idlis for a long time but somehow or the other it never materialized. The other day my friend Veena Nayak had posted them and they looked so delicious that I finally tried them out. I have used the finer variety of broken wheat as the larger one which is used in desserts is quite grainy. This idli is a blessing in disguise on days when one wants to avoid rice and it is a no fermentation idli.

Ingredients:

250 gms Urad dal/ split black gram

5O0 gms of Lapsi Rava/ broken wheat/ Bulgar wheat

Salt

Method:

Wash and soak the urad dal for four to five hours. Soak the Broken wheat an hour before you start grinding the Urad dal. Grind the Urad dal in the wet grinder for half an hour adding a little water at a time to get a batter of dropping consistency. Remove and add salt. Squeeze all the water from the broken wheat and add it to the urad batter. Mix thoroughly and keep aside for ten minutes. Keep the idli vessel to boil. Grease tiny katoris ( bowls) with oil. Give the batter a thorough mix again and pour it into the greased katori. Steam them in the Idli vessel for ten minutes. A toothpick inserted should come out clean. Remove from flame, allow to cool slightly before de moulding them. Serve with chutney and Sambhar.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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