Breakfast dishes

1. Dosa & Idli batter preparation

INGREDIENTS

1. Uzhunnu ( Urad dal ) 1 cup – soaked for 7 hrs

2. Pachari – ( Raw rice )3 cup – soaked for 7 hrs

3. Cooked rice 1 tablespoon( choru ) or chowari 1 teaspoon( sabudhana )

4. Salt

Preparation

Grind the uzhunnu with required amount of added water in a mixer grinder. Then separately grind the raw rice with water and some choru or chowari. Mix both of them thoroughly. And leave it overnight.

The next day it can be used as batter for idli and dosa can be made day after. Dilute the batter with required water and add salt before making dosa or idli. Served best with chutney or sambar

2. Velleppam batter preparation

INGREDIENTS

1. Raw rice ( Pachari )– 3 cups ( soaked for 7 hrs )

2. Grated coconut- ½ cup

3. Cooked rice ( choru) -1 tablespoon

4. Yeast - ½ teaspoon soaked in hot water.

5. Salt

Preparation

Grind the pachari in a mixer grinder with added water, grated coconut and choru. When grinded perfectly, add the soaked yeast into ti and leave the batter overnight.

The next day the batter can be used diluted if required and with added salt, for making crispy vellepams. Served best with egg curry or kadala curry.

3. Neer dosa ( An easy appam that need not be kept overnight )

INGREDIENTS

1. Raw rice ( Pachari )- 2 cup soaked for 7 hrs

2. Small onion -3

3. Grated coconut ½ cup

4. Cooked rice ( choru ) - 1 tablespoon

5. Salt

6. Jeera- 1 teaspoon

Preparation

Grind the raw rice, small onion, grated coconut, choru with required water in a mixer grinder. The batter when perfectly grinded can be used for preparing neer dosa instantly by adding salt and jeera.

Thin dosas can be prepared fast on a hot tawa by using the batter. Can be served with kadala curry or cherupayar curry.

4. Upma ( Rava / Vermicelli )

INGREDIENTS

1. Rava ( Semolina ) - 2 cup

2. Mustard seeds

3. Chopped onion

4. Chopped green chilly

5. Chopped ginger

6. Curry leaves

7. Oil

8. Salt

Preparation

1. Initially roast the rava for sometime in a hot pan until it turns slightly brown. Allow it to cool

2. Heat oil in a pan. Splutter the mustard seeds. Add the chopped ginger, onion, curry leaves and green chilly

3. When sautéed add 4 cups of water and add required salt. Allow it to come to a boil.

4. When fully boiled, slowly add the roasted rava into the boiling water. Keep stirring until the upma is cooked.

The same recipe of rava upma can also be tried with vermicelli( semiya ) by roasting vermilli before hand. In that case water can be used a little less of about 1 ½ cups. If you prefer your rava upma to be coloured a little bit of turmeric powder can be added when the water boils.

5. Puri- Potato bhaji

INGREDIENTS

1. Atta – 2 cups

2. Ajwain ( Ayamodhagam ) 1 teaspoon

3. Salt

4. Water

Preparation

Mix the dough very well with atta, salt, ajwain using required amount of water. Roll it into small puris and deep fry in oil.

For bhaji curry

1. Heat oil in a pan. Splutter the mustards seeds and jeera.

2. Now add the chopped garlic, ginger, green chilly and onion. Stir fry

3. Add turmeric powder and add required water and salt. Bring it to boil

4. Now add the cooked and mashed potatoes into it. Cook it well. Add some tomato purée or chopped tomatoes. If tomato is not your preference you can also add lemon juice into the bhaji as well.

5. Garnish with coriander leaves and serve hot with puri.

6. Simple paratha using atta

INGREDIENTS

1. Atta - 3 cup

2. Butter – 4 tablespoon

3. Oil – 2 tablespoon

4. Salt to taste

Preparation

Make the dough using atta, butter, salt, oil and required amount of water.

For Rolling

1. Make a small ball using the dough.

2. Roll the ball into a circle. Now apply oil onto the side up. And fold the circle into the semi circle.

3. Again apply oil onto the half. And fold it once again to form a triangle.

4. Now roll it into a paratha.

5. Heat the tawa hot and get the paratha cooked using ghee or butter as preferred.