Tag: breakfast ideas

Onion Rawa Masala Dosa – Udupi Style

We rarely make South Indian food at home…my hubby ain’t too fond of it and I can’t just make it for myself even though I love it too much! But then there are days when he happily agrees to his one and only favourite from the cuisine –  Onion Rawa Masala Dosa with spicy, tangy Sambhar…he isn’t too keen on coconut chutney…so I happily skip that! 

Such meals happen over the weekends for brunch…I am not complaining as it’s so easy to put together Rawa Dosa and Sambhar! Making the Masala isn’t difficult too….trust me, I can put them together in under 45 mins start to finish 😃 

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Last year I had shared the recipe for plain  Rawa Dosa, now you’d think, what’s the difference…we simply need to add the potato masala and that’s it. No, there is a difference, at least in the way I make it. The batter is different which ensures more crisp dosas that can hold the Masala well without becoming soggy and heavy. 

The batter which I make for onion Rawa Masala Dosa is different in terms of the proportions of the ingredients used. If you follow the recipe properly, you will get crisp, lacy and crunchy Rawa Dosa.

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Let’s learn how, do follow the steps properly, it’s very simple.

For the Dosa

Yield: 4-5 Dosas

Equipment: a non stick pan, a spatula, measuring cups/ spoons, a mixing bowl, a ladle.

Ingredients:

1/4 cup Rawa/ sooji (semolina, I have used Bombay rawa)

1/4 cup rice flour

1 tbsp maida (APF)

4 tsp chopped onions

salt to taste

1 tsp crushed peppercorns

1 tsp chopped curry leaves

1 tbsp chopped coriander leaves

1/2 tbsp chopped green chilli

1/2 tsp grated ginger

1/4 tsp sugar

1/4 tsp asafoetida (hing)

1 tsp Jeera (cumin seeds)

water as needed

oil to cook the Dosa

Method:

Take all the dry ingredients in the bowl, stir them well. Then add water and make a runny batter (the batter must not too runny but not thick at all). Let it sit for 5-7 mins.

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Heat the pan, lower the flame to medium, sprinkle teaspoon of chopped onions. Let them heat for 30 seconds. Then, spread a ladleful of the batter on the pan…and drizzle some oil around the pan. Cook on low heat for about 5-6 mins…you need to cook it that long as it will crisp up..and there is no need to flip over to cook the other side. Once done, it starts leaving the pan from the edges. That’s it, your Onion Rawa Dosa is ready! Serve it plain or with the Masala stuffed within the Dosa😀

(P.S. Stir the batter well before pouring out the next ladleful!)

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For the Masala 

Yield: serves 3-4 Dosas

Equipment: a wok, measuring spoons/ cups, a spatula.

Ingredients:

3 nos. boiled potatoes, cut into small cubes

2 tbsp oil

a handful curry leaves

1 tsp ginger-garlic paste

2 nos. chopped green chillies

1/4 cup chopped onions

a pinch of hing (asafoetida)

salt to taste

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Method:

Heat oil n the wok. Once it’s hot, add mustard seeds, hing. Let these splatter. Then add ginger-garlic paste, curry leaves and chopped green chillies. Cook them for 2-3 minutes. Then add the onions. Cook these till they turn slightly pink. Add salt and turmeric at this stage. Mix well and add the potatoes.  Ash some of the potatoes as they cook. Ensure everything is mixed well. Turn off the flame. Stuff this Masala within the Dosas and serve piping hot!

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P.S. you can add green peas and tomatoes too in the Masala but I don’t prefer their flavour in the Masala for Dosa.

For the Sambhar

Yield: serves 2
Equipment: a pressure cooker, a small pan, measuring cups/ spoons, a ladle.

Ingredients:
3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
2+1/2 cup water
Salt to taste
1/2 tsp turmeric pwd
1/2 cup chopped tomato
1/2 cup sliced onions
1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
1/4 cup tamarind pulp
1/2 tsp grated jaggery
2 tsp sambhar pwd (I use MTR)
6-7 curry leaves

For tempering:
3 tbsp oil
1/2 tsp mustard seeds (rai)
A pinch of hing (asafoetida)
2-3 whole red chilli
A few curry leaves

Method:
Wash and soak the dal for 30 mins. Add the soaked dal in the pressure cooker with water, salt, turmeric pwd. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 mins.

Next, add sambhar pwd and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 mins.

Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 mins. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few mins. Serve piping hot with Idli/ Dosa/ boiled rice.

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How many of you are drooling out there!? I know I am ….but I guess I will have wait for a few months until I revisit this platter! Until, my man says he wants some too 😘

Love,

Shreya💝

 

Chocolate Peanut Butter Banana Bread (Eggless)

I guess I can’t keep my hands off the oven…specially when I have to clean out left overs😉😉 I found some peanut butter sitting on one of the shelves in my pantry…and I was like….what can we do with this….. was just about 2-3 tbsps of it….guess it is from my last batch of eggless Peanut Butter and Choco Chip Cookies. Definitely not enough to make a sandwich for lunch. Anyhow, I put it out on the dining table only to notice a few ripe bananas from a copulent of days ago! 😑😑😑 why do I always have bananas when we hardly eat them!!

I will tell you why?! Because they make for some incredibly delicious banana muffins or bread. That’s when it clicked to me that I’d saved a delicious recipe including bananas and peanut butter with some chocolate 🤗🤗🤗 yayyyyy! I knew what I’d do with these. My afternoon project…and something very tempting for my hub’s evening tea 😀

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Look at the crumbs…so moist! This bread turned out to be so soft and light….just the way we like it! I am glad I did make this because a girl can never have too many banana bread recipes at hand! My Chocolicious Banana & Butterscotch Breakfast Bars are one of my go to recipes whenever I am in a rush to have something ready for a quick breakfast and have some ripe bananas. I think this Chocolate Peanut Butter Banana Bread is going to be the next.

It’s just been a little over 18 hours since I baked this and almost half of it is gone….we are just the two of us😜😜 some gluttons!!! I baked two loaves, one of 7″ and another mini sized of 6″.

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Making mini loaves is a good idea if you have plans to send some to your loved ones. Else you can dump all of the batter in one larger loaf tin and bake a single bread. (**Always remember to fill the loaf tin only to 3/4th of it’s capacity to avoid the batter spilling over as it bakes and also line the tray well with parchment paper as shown in the pictures below).

I did replace the eggs with thick homemade yogurt and the bread still turned out so good! But I will try with eggs the next time around just to see the difference.

Oh that reminds me…summers are around the corner…do try my 2 ingredient Banana Ice Cream 🍦 You can add raisins or some chopped roasted almonds to the ice cream as well 😊

But for now, let’s make us some delicious Chocolate Peanut Butter Banana Bread 👌

Yield: 1 loaf of 7″ and 1 loaf of 6″

Equipment: a large mixing bowl, a small mixing bowl, a hand blender, measuring cups/ spoons, baking tins, parchment paper or butter paper, a silicon spatula, cooling rack.

Ingredients:

1 cup all purpose flour (Maida)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup powdered sugar

2 nos. medium ripe bananas

1/4 cup thick yogurt (not sour)

4 tbsp smooth peanut butter

1/8 cup (2 tbsp)  vegetable oil

1 tsp vanilla extract

6 tbsp milk

1/2 cup chocolate chips

Method:

Preheat the oven @ 180’c. Line the baking trays with parchment or butter paper. Set them aside.

Sift the flour, salt, baking powder, sugar, baking soda in the smaller mixing bowl, stir them together and set the bowl aside.

In the larger mixing bowl, add chopped bananas, oil, milk, vanilla extract, yogurt and the peanut butter. Using a hand blender, blend these together until smooth.

Next, add the wet ingredients to the dry and using a silicon spatula, fold them together. Do not whisk, just fold them gently. (If the batter looks a bit dry, add 1 tsp to 2tsp extra milk but not too much, the batter must be thick and not runny). Add the chocolate chips next. Fold them in too with the ready batter. (If you do not have chocolate chips, use roughly chopped chocolate chunks of Morde cooking chocolate).

Fill the baking trays with the ready batter only upto 3/4th of their capacity. Tap the trays on the counter a few times to release any air bubbles.

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Bake them at 180’c for 25 to 30 mins or until a toothpick inserted in the centre of the bread comes out clean or with just a few moist crumbs.

(note – I baked the 7″ bread for 35 mins and the 6″ bread for approximately 27 mins. Please adjust the temperature and duration as per your own oven. Every oven does work differently).

Once the breads are baked, let them be in their tin for 10 mins, then unmould them and let them cool on the cooling rack for 20 mins or so before slicing.

Enjoy them with tea, coffee, milk or just as it is….I served these with some of my eggless homemade Honey Butterscotch ice cream as desserts last night! ……..now you know how it is getting over too soon😂😂

 

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Love,

Shreya❤

Adapted from Sincerely Jean.

 

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Sharing the recipe for healthy and nutritious Adai with Tomato Onion Chutney today. Breakfasts are an important meal in our home, something fresh, filling and delicious is a must. But for me it’s more important to serve a healthy breakfast for my hubby and myself. We particularly do not enjoy a bread and butter kind of breakfast on a regular basis. We have similar preferences when it comes to food…and like to have something warm for breakfast and definitely not out of a box! 

Today, I am sharing the recipe of Adai (mixed lentil dosa), a popular breakfast variety in South Indian Cuisine which is gluten free and vegan too. 

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These crepes or Adai are very crisp and flavoursome as opposed to a plain dosa (South Indian crepe). They are very healthy as they are made using various lentils along with rice and some more spices.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipeimg_5893

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The best part about making Adai is that, one need not have to spend hours prepping it. It can made in about under 4 hours from start to finish. However, as I make it for breakfast, I keep the batter ready the previous night itself and that does make the batter more workable and the end results are always very good. But that is not important, you can soak everything together for about 2 hours, grind and start making the Adai immediately without giving the batter any time to ferment.

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See the texture, it is so crisp as the ratio that have kept has more rice as compared to the lentils! I have always enjoyed them even as a kid when my Mom would make these on weekends….a welcome change from our typical North Indian fare I’d say! That still holds true in my home, making these on weekends is very convenient and makes for a yummy brunch….along with the spicy tomato onion chutney (my take on this popular dip from the South Indian Cuisine).

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These are packed with protein and that keeps you full for a long time..it’s a complete meal in itself as it has rice and lentils. Pack these for your kids lunch boxes too!

Let’s make these then…

Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature. In the same bowl, along with the lentils and rice, also soak the red chillies, curry leaves and peppercorns too.

Once these have soaked well for two-three hours, grind them to a smooth paste with salt, jeera and ginger using about 1/2 cup of water. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter). Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.

Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper. Pour a ladleful of the batter onto the hot pan. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins. This takes a longer to cook and crisp up and colour too.

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Flip it over and cook for another minute or two. That’s it, done and ready to serve!

To make the chutney…

Heat oil in a pan, once it’s hit, turn the flame at it’s lowest setting, then add hing, sliced onions, red chillies and curry leaves. Let the onions turn translucent, then season with salt and add the tomatoes and dalia. Stir well and let the tomatoes turn mushy and the oil seperate from the mixture. Turn off the flame, let the cooked mixture cool down.

Then grind the mixture using very little water to make a coarse Chutney. It’s ready. You can temper it if you like. I always do…. this is how – heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute. Turn off the flame and add it to the Chutney. Mix it well and enjoy with the Adai 😊

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

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Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Prep Time: 3 hours, 20 minutes

Cook Time: 10 minutes

Yield: 6 Adai and for a small bowlful of Chutney

A delicious breakfast recipe from South of India that is healthy and easy to make as well.

Ingredients

    For Adai
  • 1 cup rice
  • 1 tbsp chana dal (split chick pea lentils)
  • 1 tbsp dhuli moong dal (split small yellow lentils)
  • 1 tbsp dhuli urad dal (split white lentils)
  • 1 tbsp toor dal (split pigeon peas)
  • 2-3 nos. dried red chillies
  • 10-12 nos. curry leaves
  • 1 tsp jeera seeds (cumin seeds)
  • 5-6 nos. peppercorns (akkhi kali mirch)
  • 2" piece ginger
  • salt to taste
  • oil as needed
  • water as needed
  • For Chutney
  • 2 nos. medium sized onion, sliced
  • 2 nos. medium sized tomato, cubed
  • 3 nos. dry red chilies
  • 2 tsp oil
  • 10-12 nos. curry leaves
  • salt to taste
  • a pinch of hing (asafoetida)
  • 2 tsp dalia (split roasted lentils)
  • water as needed

Instructions

    Making Adai
  1. Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature.
  2. In the same bowl, along with the lentils and rice, also soak the red chilies, curry leaves and peppercorns too.
  3. Once these have soaked well for two-three hours, grind them to a smooth paste with salt, cumin and ginger using about 1/2 cup of water.
  4. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter).
  5. Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.
  6. Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper.
  7. Pour a ladleful of the batter onto the hot pan.
  8. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins.
  9. This takes a longer to cook and crisp up and color too.
  10. Flip it over and cook for another minute or two.
  11. That's it, done and ready to serve!
  12. Making Chutney
  13. Heat oil in a pan, once it's hit, turn the flame at it's lowest setting, then add hing, sliced onions, red chilies and curry leaves.
  14. Let the onions turn translucent, then season with salt and add the tomatoes and dalia.
  15. Stir well and let the tomatoes turn mushy and the oil separate from the mixture. Turn off the flame, let the cooked mixture cool down.
  16. Then grind the mixture using very little water to make a coarse Chutney. It's ready.
  17. You can temper it if you like. I always do - this is how - heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute.
  18. Turn off the flame and add it to the Chutney. Mix it well.
  19. Enjoy with the Adai

Notes

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

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Pin it for later?!

Adai withTomato Oinion chutney

A plate looking that healthy and fulfilling is definitely a welcome sight!

You can also try Rawa Dosa recipe (includes the recipe for green coconut Chutney).

Try my recipe for Sambhar here.

Love,

Shreya💕

Poha/ Matar Poha

I have memories of countless weekends….my breakfast/ brunch would be Sunshine on a Platter…yes! That’s what Poha has always been for me…and my Mom makes the world’s best Poha! Hands down! 😘😘😘we’d fill our tummies with it..and then skip lunch. Some well deserved rest for Mom…what are weekends for then!? 

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She would even pack this for our lunch boxes sometimes..but I must confess – it tastes best when you have it piping hot! Straight out of the wok..onto your plates..no frills…just some home style cooking👌👌

She had learnt to make this almost 43 years ago..when she had come to Mumbai post her wedding….and ever since then it’s her Signature Dish! That’s because she changed the ingredients a bit to make something similar to one of her favourites from U.P./ Bihar..’chuda matar’ (‘chuda’ means beaten rice flakes and ‘matar’ is green peas)..often eaten as snacks😁 we don’t usuall add any Sev or peanuts while serving it….but you can😛

Let’s get on with my Mom’s recipe..

Yield: serves 2-3

Equipment: a wok, a spatula, a colander, measuring cups/ spoons.

Ingredients:

2  cup Poha (thick variety/ Jada Poha)

3 tbsp oil

1 nos. sliced onion

1/2 tsp mustard seeds

1 pinch hing (asafoetida)

2 nos. chopped green chilli

5-6 nos. Kari Patta (curry leaves)

1/2 cup green peas

1/2 tsp turmeric pwd

1 tsp grated ginger

salt to taste

1/2 tsp sugar

juice of 1 lemon

chopped coriander leaves to garnish

Method:

Firstly, we need to moisten the poha. For that, take sieved poha in n colander, pour 1 cup water over it. Let the water drain well. Keep it aside. Make sure you don’t drown it in any more water else, you will end up with a big lump of mushy poha.

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Now, heat oil in the wok. Once it’s hot, add mustard seeds & hing. Let them crackle a bit. Then add onions, curry leaves, ginger & chillies. Cook on medium flame until the onions turn golden colour. The season with salt, sugar & turmeric pwd. Add 1 tsp of water if needed to avoid the ingredients to stick at the bottom. Also add in the peas. Cook for about 5-6 mins. Stir in the moistened poha next. Cook for 2-3 mins. Add lemon juice. Mix & garnish with chopped coriander leaves😊 enjoy it piping hot!

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Try this…it’s just so yummy! You will be  hooked 😬

Love,

Shreya 💗

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