How to make Tomato Dosa recipe

Are you bored of traditional dosa? Do you want to have a tangy twist to the normal dosa?  Then why dont you try out this yummy tomato dosa.  The tomato dosa is so scrumptious that you will start preferring this dosa than the normal dosa.  Tomato dosa is a healthy dosa as it has less calories than the normal dosa.

The fermentation of batter is not required, the tanginess of the tomato itself is enough for the batter.  It is a kind of instant dosa though there is a soaking process of 2 to 3 hours involved.

Idli and dosa are normal South Indian breakfast items.  Some times they are made for dinner also.  So normally we have a stock of idli dosa batter in the refrigerator.  But making the same dish every day or on regular basis is a bit boring and there are times when we forget to grind the batter.  In such cases, this instant no ferment dosa ( Tomato Dosa ) comes to rescue.  Let us now see how to make the tomato dosa... 

Ingredients required :

• Raw rice -  1 1/4 cup  
• Tur dal -  2 tbsp
• Both above items soaked in water for 2 to 3 hours
• Chopped tomatoes -  2 to 3
• Grated fresh coconnt ( optional ) --  2 tbsp
• Dried red chillies, de-seed and tear -  2 to 3
• Grated jaggery -  1 to 2 tbsp
• Chopped coriander leaves -  1 tbsp
• Salt to taste
• Oil as required

Method of making Tomato Dosa :

• First drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies, grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter
• Heat griddle on a high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa shape and drizzle with some oil along the edges
• Cook on medium heat for 1 to 2 minutes and increase to high flame for a few seconds and flip the dosa on the other side and cook for 20 seconds or till done.

Now the hot tomato dosa is ready. It can be served with any Podi like Chinta Chiguru Podi,  or Karivepaku Podi,  or Kobbari Podi.  The Tomato dosa can also be served with any chutney like Coconut chutney,.

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article...   If you want to know about more Andhra chutneys,  you can visit my other blog on Telugu Pachallu.  

We can also make Tomato Nilava Pachadi using the tomatoes..  

The oats dosa is a healthy and easy to make breakfast item which is very easy to prepare.  The tasty and delicious dosa prepared from oats has many health benefits too and helps in maintaining a balanced diet.  It takes very less time for preparing dosa with oats if you compared with traditional rice dosa.  It does not require any advance preparation.  Simply dry roast oats, crush them to powder, mix some curd, rava, spices, greens and finally water to prepare the batter.  Spread it over hot tawa and cook for few minutes and the oats dosa is ready .....  in minutes.  

Now let us see the step by step method of preparing oats dosa....

Ingredients required ( 1 cup = 250 ml )

Here is a list of ingredients required to prepare oats dosa  which can make  8 to 10 dosas,

• 1/2 cup quick cooking oats
• 1/4 cup rava / sooji / cream of wheat / semoline
• 1/2 cup fresh curd / yogurt
• 1/2 cup rice flour
• Finely chopped onions - 1/4 cup
• Green chillies and finely chopped ginger  -  1 table spoon each
• Curry leaves - 7 to 8 chopped finely
• Coriander leaves finely chopped - 1.5 table spoon
• Cumin seeds - 1/2 table spoon
• Crushed black pepper - 1/4 table spoon
• Optionally grated coconut -  1 to 2 table spoons
• Water and salt as per  requirement
• Oil for preparing the dosa

Steps for preparing oats dosa...

Here is a step by step method for preparing OATS DOSA...

• First you need to grind the oats in a mixer to a fine powder.  Take this flour in a bowl.
• Now add the rice flour and rava / sooji / cream of wheat / semoline
• Then add the fresh curd.  Sour curd can also be added.  But if you are adding sour curd, then it should be only 1/4 cup instead of 1/2 cup.  
• Now add 1 cup of water, stir and mix to get smooth consistent without any lumps
• Add finely chopped onions, ginger, green chillies, chopped coriander leaves and curry leaves
• Once again stir well and then add 1/2 tsp cumin seeds, 1/4 tsp black pepper, and salt as required.
• Grated coconut can also be added
• Stir well and keep aside for 10 minutes.
• Check for consistency and add more water as required.  The consistency should be thin and flowing like a rava dosa batter
• Heat a non stick pan or a cast iron pan on a medium flame.  Drizzle 1/2 tsp of oil and spread the batter with the spoon.  If you  are using a cast iron pan, then before adding oil, sprinkle some water to check the temperature of the pan.  If water drops sizzle and evaporate, then pan is ready to make dosas.  Avoid this method for non stick pan as adding water to non stick pan will affect the non stick coating
• Stir the batter in the pan and take a ladle full of batter and pour it from the circumference to the center.  Do not spread the batter with the back of the ladle like the way we do for regular dosas. Fill the small gaps and holes with extra batter and cook the dosa.
• Once it becomes crisp and golden, flip and cook the other side
• Once this side is cooked, flip again to the other side and cook
• Fold the dosa on the tawa and remove it
• Serve the dosa hot in a plate.
• If you are not able to serve hot, then cover the dosas with a lid and proceed to cook other oats dosas in a similar way.  The crisp texture changes if you serve the dosa warm or at room temperature.  Even then they taste good.
• These dosas can be served with coconut chutney, sambhar or idli-dosa podi ( powder

Poha Dosa Recipe - Atukula Dosa recipe

The Poha Dosa or Atukula Dosa is a Andhra Special Dosa.  This dosa is very soft, spongy, porous and stays even after some hours.  This is excellent for Tiffins boxes with some dry chutney or sambhar.

Here is a method to prepare Atukula Dosa  or Poha Dosa which is a special variety Dosa of Andhra Pradesh.

Ingredients (1 cup = 250 ml)

• Regular rice =  2 cups 
• Poha-flattened rice / parched rice =  1 cup
• Urad Dal - 1 tbsp
• Curd - 1 cup whisked with 2 cups of water
• ¼ tsp baking soda
• Salt - 1 table spoon
• OIl for frying the dosa

Method of preparation of Atukula Dosa

• First wash the rice, poha and the urad dal
• Soak the rice, poha and urad dal in butter milk mixture for 2 to 3 hours in a bowl
• Drain and reserve the liquid
• Now grind it to a smooth batter and add 1 to 2 cups of reserved liquid
• Add soda and salt and mix well
• Ferment for 4 to 5 hours
• Heat the Tava and take a ladle of batter and make a 1/4 inch thick dosa
• Drizzle oil around the edges of the dosa
• Cover the dosa with a lid and cook for 1 or 2 minutes till the base is cooked and is crisp and the top is spongy.
• Serve the Atukula Dosa hot with coconut chutney.

How to make Medu Vada

Medu vada is one of the easiest snack to make.  If you have left over sambar and don’t know what to do… just make the medu vadas… dip into the sambar and enjoy…

if there is no sambar, then too you can have the medu vadas with coconut chutney or even with mint coriander chutney or tomato sauce. you could use any dip of your choice… may be even a tahini dip or any cheesy dip will be great…

Medu Vada or simply Vada are crispy fritters made with urad daal and enjoyed with sambar or chutney. They are usually served along side idli as part of a perfect South Indian breakfast, but don’t let that stop you from enjoying these vadas for lunch or dinner.  Let us now see how to make Medu Vadas..

Ingredients:

• Split Black Gram (Urad daal) – 1 cup
• Water – little over 1/2 cup for grinding
• Salt to taste
• Ginger – 1 tsp, finely chopped
• Green Chilies – to taste, finely chopped
• Black Pepper – to taste, coarsely ground
• Asafoetida – pinch
• Oil – for deep frying

Method of preparation Medu Vadas:

1. Soak Urad Daal for minimum of 4-6 hrs.
2. Drain off all of the water and grind daal in a blender using very little water.
3. Remove batter into a bowl and add Salt, Ginger, Green Chilies, Black Pepper and Asafoetida.
4. Whip the batter with a spoon to make it light and fluffy.
5. Heat Oil on medium heat.
6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
7. Using your thumb, make a small hole in the center of the batter.
8. Gently flip the batter into the hot oil. Repeat process for all the batter.
9. Allow vada to get medium golden brown on one side before flipping over to the other side.
10. Allow other side to get medium golden brown before removing vada onto a plate lined with paper towels.
11. Serve hot with chutney or sambar.

How to make Tomato Dosa

Are you bored of the routine Dosa varieties..?   If you want to have a different taste in the Dosa then you can try this tomato dosa..  Tomato Dosa is also called as Thakkali Dosa in Tamilnadu. The tomato dosa is so delicious that you will start liking this dosa compared to normal dosa. The tomato dosa is very healthy because it has less calories than the normal dosa.  Here is the method of preparing Tomato Dosa.

Ingredients required for Tomato Dosa

• Raw rice -  1 cup ( 250 ml)
• Tomatoes - 4 Nos.
• Cumin powder - 1/2 tea spoon
• Red chilli powder - 1/2 tea spoon
• Salt to taste
• Chopped coriander leaves - 1/2 table spoon
• Oil - 1 table spoon

Method of preparation of Tomato Dosa

1. Rinse the raw rice in water and soak it in water for 3 hours. After 3 hours, drain the water and add the rice to the mixer along with roughly chopped tomatoes
2. Grind the rice and tomatoes to a nice and smooth batter. Take the ground batter to a vessel and add cumin powder, red chilli powder and salt and mix well
3. In a pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, split urid dal and saute till the dal turns to golden brown color. Add few curry leaves and remove from flame. Add the seasoned ingredients to the batter and finally add chopped coriander leaves
4. Heat a tawa, and when the tawa is hot, add a ladle of tomato dosa batter and spread it to a thin dosa. Add very little oil and keep the flame in low and allow the dosa to cook on one side. Then flip it to other side and allow to cook. When the dosa is cooked and becomes little crispy, remove from tawa. Repeat this step for the rest of the batter
5. The Tasty  Tomato Dosa (Thakkali Dosai) is now ready to serve with chutney or sambar 

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Whole Wheat Dosa Recipe

Dosa is a kind of breakfast which is normally found all over South India.  There are different varieties of Dosa like Set Dosa, Masala Dosa, Wheat Dosa, Maida Dosa, Cucumber Dosa etc..   If you are looking for a easy, quick, simple, healthy and low calorie breakfast item then Wheat Dosa is the best one.  Wheat Dosa is a perfect recipe as a diabetic friendly recipe too. 


No grinding, no need for soaking, no resting time, you just need to mix the flour with water and add some chopped onions, cilantro, ginger and throw a little cumin and pepper to prepare the batter for Wheat Dosa.   Let us see how to prepare the whole wheat dosa which is a popular breakfast item of Karnataka.

Ingredients

1. Whole Wheat Flour / Atta     2 cups
2. Cumin seeds   1/2 tsp
3. Pepper, coarsely grind    1/4 tsp (optional)
4. Onion    2-3 tbsp (finely chopped, i used 5 pearl onions chopped)
5. Cilantro     2 tbsp (finely chopped)
6. Ginger    1 tsp (finely chopped)
7. Salt     to taste
8. Oil    to toast dosa.

Method of preparation of Wheat Dosa

• In a bowl take flour and salt mix well and using water make it to a medium thick like dosa batter. 
• Then to the batter add cumin seeds, pepper, finely chopped onions, ginger, cilantro and stir well.
• Adjust batter consistency, if its thick add couple of tbsp of water.
• Now the batter ready to make dosa.
•  Heat a griddle, when its get heated pour a ladle full of batter to it and spread it in a circular motion to a thin crepes. 
• Drizzle oil around and cook it in medium high heat for 2 minutes then flip other side and cooked for another 1-2 minutes or until crisp on the edges.
• Once done remove from the griddle and serve hot with chutney/sambar.

Notes:
To the same batter you can also add 1/4 cup rice flour, 2 tbsp rava for a crispy & thin dosa. If adding rice & rava make batter little thin than the regular dosa batter.  

For a more healthier option, add 1/2 cup ragi flour(millet flour) to the above ingredients and make wheat-ragi dosa. I sometimes make it that way.
 
If you like you can also add finely chopped green chillies instead of pepper.

Uggani - Borugula Upma - An amazing snack from Puffed Rice

Uggani, Borugula Upma or Maramarala Upma as it is popularly called in Rayalaseema region of Andhra Pradesh is one of the popular breakfast item in the region.  You can get Uggani every day in any of the road side hotel even in villages.  It is a common sight to find road side vendors selling Uggani ( the snack prepared with puffed rice) along with Mirchi Bajjis.  This is a typical combination found only in this region.

Uggani is a very basic recipe which has roasted peas and dry coconut as its star players. Some people use tomatoes and many omit dry coconut.  Uggani is a light but filling breakfast item only in Rayalaseema region.   This is normally taken as morning snack along with Mirchi bajjis and masala chai especially on a rainy day.  When you get un expected guests to your house, simply prepare Uggani and serve with papad or chips. So Uggani is one of the simplest snack among South Indian Recipes.

Ingredients required to prepare Uggani 

• Puffed Rice - 10 cups 
• Onion - 1 large size finely chopped
• Green chillies - 4 Nos. slit
• Turmeric powder - 1/4 tea spoonful 
• Roasted chick peas - 3 tea spoon full
• Lemon juice - 1 small cup ( 25 ml)
• Pea nuts - roasted and peeled
• Dessicated coconut - 1 tsp ( optional)
• salt for taste
• fresh coriander
• Mustard seeds - 1/2 table spoonful
• Cumin seeds - 1/2 tsp
• urad dal - 1 1/2 tsp
• Curry leaves - few nos.
• Oil - 2 tsp

Method of preparation of Uggani

 It is very easy to prepare Uggani.   Here is a step by step instructions to prepare Uggani

1.  Fill a deep bowl with 4 to 5 liters of water.  Now add puffed rice and soak for 3 to 4 minutes. 

     Using your hands, squeeze out the water from the puffed rice and place in a bowl.

2.  Grind roasted chickpeas and coconut into fine powder and keep it aside. 

3.  Heat oil in a vessel, add mustard seeds and allow to splutter.  Add cumin seeds, urad dal and saute till dal turns red.  Add curry leaves and green chillies and saute for few seconds.

4.  Now add chopped onions and saute for 6 minutes.  Add turmeric powder, puffed rice, ground powder and salt and mix well.  Toss for a minute.  Now add lemon juice and roasted pea nuts and turn off the flame.

5. Garnish with coriander leaves and serve warm along with mirchi bajjis, papad or chips.

 

How to make Pesarattu - Andhra Tiffin item

Pesarattu of Moong Dosa / Green Gram Dosa is one of the famous tiffin item in Andhra Pradesh.  The Pesarattu can be prepared with moong dal ( split green gram ) or whole green gram lentil.  The Pesarattu is normally served along with Upma and some chutney.

Ingredients needed

For Batter
1. Green Gram ( Split / whole ) - 2 cups
2. Green chillies -  5 to 7 nos.
3. Rice - 4 table spoons ( optional)
4. Ginger - 2 pieces
5. Cumin seeds - 2 tsp
6. Oil  and salt as required


For Topping
any of the following can be used but onions toppings is the best
Onions - finely chopped
green chillies - finely chopped
grated coconut

Method of preparation of Pesarattu

• Soak the green gram and rice for at least 1 hour and then drain the water.  It would be better if soaking time is longer
• Now add this soaked lentil and rice to a grinder with ginger and green chillies
• Add enough water and salt and grind to a smooth paste
• Remove the batter and mix cumin seeds in it
• Heat a dosa pan now.  
• Once the pan is hot enough, pour a laddle ful of batter in the center and spread it inot a nice round shape using the back of the spoon.
• Now sprinkle a few chopped onions and few drops of oil on top
• Once the pesarattu turns into golden brown at the bottom, flip it over
• Once it gets cooked on both sides, remove it from the pan 

 The Pesarattu can be served along with Upma and chutney ( coconut chutney, or ginger chutney or peanut chutney)

How to make Onion Uthappam

Onion Uthappam is one of the famous breakfast item of Andhra Pradesh and also the whole south India.   In this article I will be writing how to prepare Onion Uthappam which is one of the famous breakfast item in Andhra Pradesh.

Ingredients required for making Onion Uthappam

• Dosa Batter-  2 cups
• Onions - 4 Nos.
• Green chillies - 4 Nos
• Oil for making uthappams

Method of making Onion Uthappams

• Chop the onions finely and green chillies and ginger.   Take a bowl and combine the onion, green chilli and ginger.  Add little salt to it.  Please note that dosa batter already has salt in it.
• Keep all these items ready before heating the dosa tawa.
• Now heat  the dosa tawa and add a drop of oil and rub it with half an onion. This helps to remove the dosa from the tawa easily.
• Once the tawa is heated up, pour small laddle full of batter and spread it to form a thick dosa.  Do not spread it like a dosa.  Uthappams should be thick.  Sprinkle little oil and cook it in low to medium flame.
• After a minute, sprinkle the onion mixture all over the dosa.  Gently press it with dosa spatula.
• Add a tea spoon of oil all around the dosa now.  Once the base is brown and you see a lot of holes on the top,  you can flip the dosa to the other side.
• Drizzle a little oil and let the uthappam cook on the other side. Once it is cooked, remove the uthappam from the tawa and serve it hot with chutney or sambhar.

  Idli Powder can be sprinkled after sprinkling onions for added taste and flavour.  There is another variation of Uthappam.  You can mix the onions, green chilli and ginger with the dosa batter and make the uthappam.  Both the methods are OK.

How to make Andhra Pesarattu

The combination of Upma and Pesarattu is one of the best breakfast dish in Andhra Pradesh.  A Pesarattu made with a filling of Upma along with tomato or coconut chutney or ginger chutney is a special breakfast in Andhra.  

Pesarattu is something similar to Dosa but it is not Dosa.  Pesarattu is made with a batter of green grams ( moong dal ) but it does not contain Urad Dal like in a Dosa.  One special form of Pesarattu served with Upma is called as Upma Pesarattu is a favorite food in Coastal Andhra Region.  Let us now see how to make Andhra Pesarattu.

 

Rice and Moong Dal are the main ingredients required for making Pesarattu.  The green moong dal is a good source of protein and fiber.  No other dal has so much fiber content as moong dal.  

Ingredients required to make Andhra Pesarattu

•  Rice -  75 to 100 grams
• Moong Dal  - 250 grams
• Ginger -  20 grams
•  Green chillies -  5 to 8 in number
• Salt to taste
• Oil for cooking

Method of preparation of Andhra Pesarattu

 Soak the rice and moong dal together for 3 hours.  If you are using whole moong dal, soak for at least 5 to 6 hours because it takes more time for whole moong to soak completely.  After soaking, add chopped ginger and green chillies to the mixture and grind into a thick paste.  Please do not make the batter thin.. The thicker the batter is, the tasty the pesarattu is.  Add little salt for taste.

• Heat the Tawa now.
• Once it is hot enough, smear oil on it and spread the oil evenly on the Tawa.  
• Now take a round bottom ladle and spread the pesarattu mix evenly on the tawa starting from the center.
• Apply a teaspoonful of oil around the pesarattu and wait till the edges turn to golden color
• Now flip the attu to the other side and let it cook for some time ( not more than 40 to 50 seconds).  Apply a teaspoonful of oil around the attu and wait till edges turn goldenyllow color
•  Now transfer the Pesarattu to a plate and serve it along with upma or coconut chutney.  You can also take it with ginger chutney.
• Follow the same procedure for the remaining batter.

How to make Bread Uthappam

How to make Bread Uthappam

Bread Uthappam is some thing new kind of breakfast item.   Whenever you have some amount of bread slices left over in your house,  you can make use of them to prepare Bread Uthappam.  Bread Uthappam is a simple south indian recipe which can be made easily. 

Ingredients required to prepare Bread Uthappam

• Bread Slices  -  6  or 7 Nos.
• Finenely chopped Onions - 1/2 cup
• Finely chopped Spinach - 1/2 cup
• Grated carrot - 1/4 cup
• Curd - 2 cups
• Jeera / Cumin -  1/2 tsp
• Mirchi Powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Salt as per taste

 How to prepare Bread Uthappam

It is very easy to prepare Bread Uthappam.  Here is a simple and step by step method of making Bread Uthappam with above ingredients.

• First chop the bread slices into small bits of 1 inch and soak them in 2 cups of curd.
• Wait for 3 minutes and then mash bread slices into a paste.
• Now add the rest of ingredients and mix well.
• Now head a tawa and pour ladle full of batter and spread it in circular fashion as we do for preparing Dosa.
• Now spray oil and cook on both sides.
• Repeat the same procedure for the rest of batter

  Serve these bread uthappams with  any chutney.

How to make Poha Upma

How to make Poha Upma

Poha Upma is a very common breakfast item in Karnataka and Maharashtra.  It is also taken during after noon as light tiffin.   Poha Upma is  very simple tiffin item which can be made within 10 minutes. 

Ingrdients required to prepare Poha Upma

• Poha  – 2 cups
• Peanuts - about 10 
• Green Chillies - 4 nos.
• Medium size onion - 1 no.
• Curry leaves
•  Coriander leaves
• Lemon juice and salt

How to prepare Poha Upma

It is very easy to prepare Poha Upma..  Here is a step by step method to prepare Poha Upma.

• Add a tablespoon of oil in a skillet followed by mustard seeds.  When mustard seeds start dancing, add pea nuts, half teaspoon each of chana dal and urad dal.  Once they become brown add green chillies and curry leaves.   
• Now add onions, a small quantity of salt, turmeric powder and cook onions till they become soft.
• While the onions are being cooked,  take poha in cold water and rinse it twice.   Drain the excess water.  Add the poha once the onions are soft followed by salt.
• Reduce the heat to low and cook the poha for 5 to 10 minutes.   Once it is done, add lemon juice and chopped corriander

How to prepare Instant Rava Dosa

Making tasty Instant Rava Dosa

 Weekend breakfasts are always special to us.  Most of us plan for the week ends and decide in advance what to have for breakfast and so Dosa or Idli is prepared for weekend.  But some times we do not plan anything and suddenly want to prepare some thing for breakfast.. then what to do?  Here is an easy way to prepare Instant Rava Dosa which requires hardly 15 minutes to prepare the batter.   Here is an easy and quick way to make delicious Rava Dosa without compromising on the taste.


You can also call Instant Rava Dosa as Semolina Crepes is a perfect for a quick and easy breakfast.  Here is a quick way on how to prepare Instant Rava Dosa.

Ingredients required for Instant Rava Dosa

• 2 cups Rava (Semolina)
• 1/4 cup rice flour
• 2 tblsp Maida (Plain flour)
• 1 cup curd (better if it sour)
• 2 tsp Jeera (Cumin seeds)
• 2 Green chillies, finely chopped
• Salt

Method of preparation of Rava Dosa

•  First of all mix all the ingredients except green chillies and Jeera and prepare the batter by adding water as required.  Keep it covered for 10 minutes.  
• Now crush the jeera and then add it to the batter  along with the green chillies.  You can also add finely chopped onions to make Instant onion rava dosa.
• Next head the Tawa preferably a non stick one.  Take a ladle full of the batter and spread it on the tawa.  Drizzle some oil on the sides and let it cook for 2 to 3 minutes. Flip the Rava Dosa and again cook it for a minute or two. 
• That is all...   the Rava Dosa is ready.. 

 The Rava Dosa can be served with coconut chutney or any other chutney powder mixed with ghee or oil.    The maids makes it easier for the batter to spread on the Tawa and the rice flour makes the dosa crispy.

Here is a video on how to prepare Instant Rava Dosa.
 

How to make Rava Upma

Rava Upma is one of the popular breakfast item for South Indians.  The Rava Upma is made with cream of wheat and is very easy and simple recipe to prepare.   The only tricky part in preparing Rava Upma is to prevent lumps to form and you need to stir while adding the Rava to the boiling water so that lumps will not form.    Let us see how easy it is to prepare Delicious Rava Upma within 10 minutes.

Ingredients needed to prepare Rava Upma

• 2 cups coarse rava (cream of wheat, semolina, sooji)
• Finely chopped onion of medium size -  1 No.
• Finely chopped green chillies -  5  to 6 Nos.
• A small piece of Ginger, chopped
• 7-8 curry leaves
• 4 cups of water
• 7-8 tsp vegetable oil
• 1 1/2 tsp chana dal (split bengal gram) or urad dal (black gram)
• 1/2 tsp mustard

How to prepare Rava Upma

 It is not difficult to prepare Rava Upma.  The method is very easy and Rava Upma can be cooked within 10 to 15 minutes.   Here is the step by step method to prepare Rava Upma.

• First roast the Rava for a couple of minutes.  You can even skip this step if you like... but roasting the Rava prevents Upma from becoming sticky.
• Chop the onions and green chillies into small pieces.  Cut the ginger also into small pieces.
• Now heat the oil in a shallow pan and add mustard seeds.  When the seeds start to splutter, you have to add the green chillies, onions, ginger and curry leaves.
• Cover the items and cook for just 3 to 4 minutes on a low flame. Do this step until onions become translucent.  
• Now add water and cover the pan.
• When the water starts to boil, add the Rava slowly, stirring while adding the rava.  You need to stir continuously while adding rava to avoid lumps to form.
• Now cover and cook on low flame for 2 to 3 minutes.
• Delicious Rava Upma is now ready to serve hot.  
• Serve Rava Upma hot with some nice chutney powder or any pickle like mango pickle, chilly pickle etc..

You can even add potatoes, or tomatoes, peas or carrots to Upma for a different taste.

How to prepare Mirchi Bajjis

Mirchi Bajji is one of the popular street food found almost every where in South India especially in Andhra Mirchi Bajjis.  Andhra Mirchi Bajjis are very famous snack items. 

Mirchi Bajjis are very easy to prepare at home and is an excellent way to begin almost any special meal or they can be served as a light snack in the afternoons or during busy days.  Because we remove the middle thick white vein that carries the chilli seeds, these mirchi bajjis are very mild and not that hot at all.  Here is a simple method to prepare mirchi bajjis.

Ingredients to preparing the filling to stuff mirchi

1. Sesame seeds - 3 table spoons
2. DriedCoconut powder - 3 table spoons
3. Coriander seeds ( Dhania) - 1 tea spoon 
4. Salt - 1/4 tea spoon
5. Tamarind juice - 1 table spoon

 Take all these items in a blender and make a smooth paste without adding water.  Remove the paste and keep it in a cup.

Preparing the Mirchis

Now take some 15 to 20 straight healthy looking chillis.  Wash them and dry them with a towel.  Now make a vertical slit with a knife in the middle of the chilli on one side.  Insert the knife tip and pluck out the thick white vein which has the chilli seeds.  Normally it comes out easily with a sharp knife.  Prepare all the chillis in this way.  Now start stuffing. Fill the gap with sesame filling nicely and evenly one by one and keep all these chillis in a separate plate.

Prepare the batter to dip stuffed mirchis

You need the following items to prepare the batter.

• Besan ( Gram Flour) - 2 cups, sieved
• Rice flour - 1/4 cup, sieved
• Salt, cumin and ajwan ( Vaamu) - 1/2 tea spoon each

Take above items in a vessel and mix them.  Add water to prepare medium thick batter.

Making the Chilli Bajjis

Now take about 3 to 4 cups of peanut oil in a dep bottomed kadai.  Heat the oil on medium flame.  Dip the stuffed chillis one by one in the batter and gently drop them from sides of kadai into the hot oil and deep fry them till they turn golder color.  After that remove the fried mirchi bajjis and let them cool for a minute or two.  Serve these hot bajjis with some lime juice sprinkled and finely sliced onions and tomatoes on the side.

How to make Rava Upma

Rava Upma is one of the popular breakfast item for South Indians.  The Rava Upma is made with cream of wheat and is very easy and simple recipe to prepare.   The only tricky part in preparing Rava Upma is to prevent lumps to form and you need to stir while adding the Rava to the boiling water so that lumps will not form.    Let us see how easy it is to prepare Delicious Rava Upma within 10 minutes.

Ingredients needed to prepare Rava Upma

• 2 cups coarse rava (cream of wheat, semolina, sooji)
• Finely chopped onion of medium size -  1 No.
• Finely chopped green chillies -  5  to 6 Nos.
• A small piece of Ginger, chopped
• 7-8 curry leaves
• 4 cups of water
• 7-8 tsp vegetable oil
• 1 1/2 tsp chana dal (split bengal gram) or urad dal (black gram)
• 1/2 tsp mustard

How to prepare Rava Upma

 It is not difficult to prepare Rava Upma.  The method is very easy and Rava Upma can be cooked within 10 to 15 minutes.   Here is the step by step method to prepare Rava Upma.

• First roast the Rava for a couple of minutes.  You can even skip this step if you like... but roasting the Rava prevents Upma from becoming sticky.
• Chop the onions and green chillies into small pieces.  Cut the ginger also into small pieces.
• Now heat the oil in a shallow pan and add mustard seeds.  When the seeds start to splutter, you have to add the green chillies, onions, ginger and curry leaves.
• Cover the items and cook for just 3 to 4 minutes on a low flame. Do this step until onions become translucent.  
• Now add water and cover the pan.
• When the water starts to boil, add the Rava slowly, stirring while adding the rava.  You need to stir continuously while adding rava to avoid lumps to form.
• Now cover and cook on low flame for 2 to 3 minutes.
• Delicious Rava Upma is now ready to serve hot.  
• Serve Rava Upma hot with some nice chutney powder or any pickle like mango pickle, chilly pickle etc..

You can even add potatoes, or tomatoes, peas or carrots to Upma for a different taste.

How to make Bread Upma

Bread Upma is very nice as evening snack.  Bread Upma is also very nice for breakfast.  Here is a step by step procedure to prepare Bread Upma.  Normally Bread Upma is prepared in South India especially in Andhra Pradesh.

Ingredients required for Bread Upma:

• Bread   slices -   6 slices
• Chilli Powder -  Half Table spoon
• Chopped Onions - 1 or 2 medium size onions
• Coriander powder - Half Table spoon
•  Asafoetida - A small pinch
• Salt for taste
• Turmeric powder - a small pinch
• Oil - 3 table spoons
• Mustard Seeds - half table spoon
• Curry leaves - a few leaves
• urad Dal - half table spoon
• Green peas - 1/4th cup
• Chopped carrot - half cup
• Coriander leaves - 1 table spoon

Here is a step by step procedure to prepare Bread Upma.

Procedure to make Bread Upma

• First remove the crust of the bread slices and tear into pieces
• Now heat 2 table spoonfuls of oil in a pan and fry the bread pieces for 2 minutes.  It is not necessary to deep fry them.  After frying them, keep them aside.
• Now heat 1 table spoon of oil and add mustard seeds.  Once the seeds starts spluttering add Urad dal and curry leaves.
• Now add onions and fry them until it is translucent.  Now add green peas and carrot pieces and fry them until it is cooked. 
• Now add salt, chilly powder, coriander powder, asafoetida and turmeric powder and fry for few minutes.
• Now add the fried bread pieces and mix well to make Bread Upma.  Garnish with coriander leaves.
• Serve this hot bread upma which will be very delicious.

How to make Poha Upma

Poha Upma  or Atukulu Upma as it is popularly called in Andhra Pradesh is a good item for breakfast.   This item is normally prepared as breakfast item in Andhra Pradesh and also in Maharashtra.  The Atukulu Upma is a healthy substitute for lunch or even dinner some times.  Atukulu also called as beaten rice.  Here is a method to prepare Atukulu Upma.

Ingredients to make Atukulu Upma

 

• Poha /atukulu – 2 cups
• Turmeric – 1/2 tsp
• Oil – 1 tbsp
• Ground nuts – 1/2 a handful
• Onions – 1 medium
• Tomato -1 medium
• Green chillies – 2
• Salt as per taste
• Turmeric – 1/2 tsp
• Urad dal – 1 tsp
• Red chillies -1
• Bengal gram -2 tsp
• Mustard seeds –  1/2 tsp
• Green chillies – 5
• Curry leaves –  1o
• Coriander leaves

 How to prepare Atukulu Upma

It is very easy to prepare Atukulu Upma.  Here is the method to prepare Atukulu Upma.

• Soak atukulu/poha in big vessel for 5 minutes,  squeeze and drain .
• Heat pan and add oil , add the Seasoning Ingredients one by one …
• Mustard seeds, urad dal, bengal gram, ground nuts, red chilly and let them change the color.
• Then add green chillies and onions  saute for 2 minutes, add curry leaves and tomatoes .
• After tomato is well cooked add 1/4 tspn turmeric and  salt , coriander leaves and mix well.
• Finally add Poha /atukulu and mix well and close the lid for 2 minutes(off the flame).
• Mix well and serve with Tomato chutney.

How to make Idli?

How to make  Idlis

Idli is one of the famous South Indian breakfast item.  What ever hotel you go in South India, Idli will be always available for break fast.  Idlis are the traditional breakfast items in all parts of South India.

Idli is very easy to make and also Idli  is extremely healthy and can be easily digested.  In fact when you are struck on a highway with nothing to eat,  people will never hesitate to walk into a road side hotel and buy few idlis to eat.   I will give a list of ingredients required for making a  Idli.

Ingredients to make  Idli :   

• 1 cup of Urad Dal ( Split black lentils)
• 3 cups of par boiled rice (Ukda Chawal)
• 1/2 tea spoon ful of fenugreek ( Methi) leaves seeds
• Salt to taste
• Coconut oil or any other oil for greasing
• Coconut chutney or sambhar for serving
  

How to make Idlis :   

• Soak Urad dal and the fenugreek seeds together in water for 3 hours and then drain them.
• Now soak rice in water for 3 hours and drain.
• Blend the urad dal and fenugreek seeds together in a mixie till smooth and frothy.  Add water little by little if required and then remove it and keep aside.
• Now blend the rice in a mixer till it becomes smooth and then remove and keep aside.
• Then you have to combine the urad dal paste and rice paste together in a bowl and keep it aside to ferment overnight.
• Once the batter is fermented, add salt to the batter and mix well.
• Now take Idli moulds, grease them with oil or even ghee.  See a picture of idli moulds below.

• Mix the batter well so that it should look like a cake batter to fall freely and it should be thick. add little water to it if required.
• Fill the moulds with idli batter.
• Now carefully keep the moulds in cooker; close with lid and do not place cooker weight.
• Steam cook in low flame for 10 to 12 minutes.
•  Now remove the moulds from cooker and allow them to cool.
• Now remove the idlis with spoon gently.
• Repeat the above procedure for remaining batter to make more idlis.  
• Serve the idlis hot with fried coconut chutney and sambhar.

Here is a video of preparing Idli.

How to prepare Masala Dosa

Masala Dosa is one of the important south indian snack usually served in the breakfast.  Here is a way to prepare Masala Dosa.

South Indian Recipe : Masala Dosa

Ingredients :

 
For Dosa :
1 cup raw rice
1 cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

Method of potato Bhaji

• Mash the potatoes and keep aside.
• Heat the oil in a pan and put the mustard seeds to it.
• When they crackle, put the curry leaves, green chillies and onions and stir till the onions turn golden brown.
• Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.
• Take out from the heat and keep aside.

Method of preparing Dosa :

• Wash the raw rice, urad dal and meth neatly.
• Now Soak in a little water along with the poha and cooked rice for 2 hours.
• Now you have to grind to make a smooth paste with a little water.  Cover it and keep aside for at least 4 hours.   Put salt and mix well.
• Now heat  a non-stick tava and put a little oil on it.
• When the tava gets hot,  pour a lidful  of the batter spread using a circular motion to make a thin dosa and cook on one side.
• Pour a little oil along the edges of the dosa while cooking. When crispy, fold over and serve hot.
• Repeat the same procedure for the remaining batter.
• When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.

Now your Masala Dosa is ready to serve hot...