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Idli Upma

  • How to make idli upma:



  • Ingredients:
          1. Idli (excess/leftover)
          2. Oil (1 tblspn)
          3. Mustard seeds (rai)
          4. Cumin seeds ( jeera)
          5. Onion (1 no chopped)
          6. Tomato (1 no chopped)
          7. Green chillies (3-4 no chopped)
          8.  Dry red chilli (1-2 no)
          9. Turmeric powder (haldi)
         10. Salt to taste
         11. Coriander leaves to garnish
         12. Curry leaves (Kadipatta)

  • Preparation & Cooking:
          1. Store the excess/leftover idlis in the fridge.
          2. Heat oil in a kadhai/wok,add mustard & cumin seeds.
          3. After the seeds crackle, break & add the dry red chilli saute for 1 min.
          4. Add the curry leaves,chopped onion,green chillies and tomato,saute for 2 mins.
          5. Add turmeric powder & salt,saute for 1 min.
          6. Crumble the idlis with hand or spoon and add them and mix well with all the
              ingredients.Cook on low flame for 4-5 mins.
          7. Garnish with coriander leaves and serve hot.
          8. Add the lemon juice and enjoy the idli upma
          9. Storing the idlis in the fridge helps to make the upma non-sticky and munchy.

  • Servings: Two-Three
           



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White Dhokla

  • How to make white dhokla:

 



  • Ingredients:
         1. Dosa batter (leftover)
         2. Mustard seeds (rai)
         3. Cumin seeds (jeera)
         4. Coriander leaves
         5. Water
         6. Oil

  • Preparation & Cooking:
          1. Take leftover dosa batter, let it ferment for about 30-40 mins more.
          2. Grease a bowl or a plate with oil and place the batter.
          3. Add 1-2 cups of water in the idli steamer or pressure cooker (without whistle).
              Place the bowl or plate in it.
          4. Steam the mixture for 15-20 mins.
          5. Remove the steamer from the heat and let it cool.
          6. Once it is cooled, take out the bowl/plate.
          7. Heat oil in a small vessel, add mustard & cumin seeds, once they crackle
              remove from heat and pour the tadka on the steamed batter.
          8. Cut the steamed batter in pieces.Garnish with coriander leaves.
          9. The spongy tasty white dhokla is ready to eat.

  • Serves: Two







     Sometimes it happens that dosa batter is left, and we tend to make uttapam. This time
    make white dhokla. Pls post your comments and subscribe our blog for daily updates

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Sada Dosa/Plain Dosa

  • Sada Dosa/Plain Dosa:






  • Ingredients:
          1. Rice grains (2 small bowl)
          2. Urad Dal (1 small bowl)
          3. Fenugreek seeds/methi dana
          4. Thick Poha/Jada Poha
          5. Oil
          6. Salt to taste
          7. Water

  • Preparation & Cooking:
          1. Clean the urad dal and soak in water. Add  some half teaspoon of methi dana
               /fenugreek seeds to the urad dal. Soak them for 5-6 hrs.
          2. Clean the rice grains and soak them for 4-5 hrs.
          3. After soaking,  grind the urad dal add water to make fine paste.
          4. Before grinding the rice grains,clean the jada poha and soak with rice grains
             for 15 mins.
         5. Grind the rice grain poha mixture & add water to make fine paste.
         6. Mix the urad dal and rice grain paste together in a broad vessel and let
             it ferment overnight.
         7. After fermenting the batter will rise add salt, add water if the batter is too thick
             to attain proper dosa consistency.
         8. Place your non-stick pan on the heat stove, spread some oil initially.
         9. Pour a ladelful of the batter and spread using circular motion to make a
             thin dosa.
        10. After spreading increase the flame to high for 1 min.
        11. Add some oil using  a small spoon on the sides, decrease the flame to low
             and cover the dosa with a plate, cook for 2-3 mins on one side.
        12. Check the side till it is brownish color & remove from heat.
        13. Serve the crispy tasty dosa with coconut chutney.
        14. Repeat with remaining batter to make more dosas.


  • Servings: Ten-Twelve.

            Below are the pictures for the recipe of sada dosa:






  • Notes:
                   1. Adding fenugreek/methi seeds is good for  health as well as it will lessen the
                       typical fermented smell batter. Once you start making dosas it will impart
                       a different aroma.

                       So, make dosas and enjoy your breakfast!!!

              
                   


 

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Easy Coconut Chutney

  
   How to make Easy Coconut Chutney:




 
  • Ingredients:
          1. Fresh coconut (1 no)
          2. Green chillies (3-4 no )
          3. Cumin seeds (jeera)
          4. Salt to taste
          5. Garlic (4-5 cloves)
          6. Water (half cup)

  • Preparation:
          1. Cut the fresh coconut in small to medium size pieces.
          2. In the mixer pot add the coconut pieces, green chillies,cumin seeds
              garlic and salt.
          3. Grind all the ingredients. Add water for the ease of grinding.
          4. Don't add more. Also do not grind into fine paste.
          5. Enjoy this coconut chutney with dosa, idli & uttapam

  •  Serves: Four

 

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