Broken Wheat Upma

Broken wheat Upma

This is for BM #48 Week 3, day 3 under the theme ‘Nasta time’.  Broken wheat or Godhumai rava upma is a simple recipe. You can have it as a breakfast or tiffin or for dinner.

Ingredients

Broken wheat – 1 cup

Water – 1.5 cups

Mustard seeds – 1tsp

Chana dhal – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few

Green chillies – 2- 3 depending on the spice.

Coconut – 1 – 2 tbsp. (optional) – I used the frozen one

Onions - ½ cup diced (optional)

Salt – as per taste

Method

Dry roast the broken wheat in a pan (Note if it is already roasted broken wheat, you can skip this) and keep it aside.

Take little oil in a pan and do the seasoning with mustard seeds , urad dhal , chana dhal and add the curry leaves. Add green chillies (note: Add onions now if you are using it and fry for some time)

 Add 1.5 cup water and add the required amount of salt and boil it. Once the water boils, Add the broken wheat and mix it and switch off the stove.

Transfer the mixture into a bowl and pressure cook for 2 whistles. Add Coconut and mix it well and Serve it with chutney or sambhar.

I served the upma with sambhar.

Note: I usually do not add vegetables for this upma but you can add mixed vegetables along with onions and make this upma. (Add little more water if you are adding the vegetables)

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Brown Rice Idly

Brown rice idly

We have been eating brown rice regularly for the past few years. I have made few recipes by replacing white rice with brown rice and liked it so much. I made this brown rice idly last week and it was a hit.

This is for BM #48 Week 3 day 2 under the theme ‘Nasta time’  .

Ingredients

Brown rice – 2 cups

Whole urad dhal – ½ cup

Salt – as required (I always use coarse sea salt)

Fenugreek seeds – handful (optional) – soak it with urad dhal

Method

Wash brown rice and urad dhal and soak in water for 4-5 hours. Grind them to a smooth batter like the usual idly batter. Add salt and allow it to ferment (I usually grind the batter in the evening and leave it till next day morning)

Grease the idly plates with little oil and pour the small ladle of batter in the idly plates and steam for 10-12 mins. Remove it and serve it hot with chutney or sambar or idly podi

I served it with Coriander chutney.

Note:

If you take the idly batter from refrigerator, take the required quantity and leave it outside for 30 mins before preparation.

For idly – Do not add water to make the batter thin. For dosa, you add water to make a thin batter.

If the weather is cold, you can keep the batter in the oven with light turned on, otherwise you can keep it outside for fermentation.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Oats Dosa

Oats Dosa
Yields ~ 12 - 13 medium dosas

Ingredients
Oats - 3 cups
Rice flour - 3 tbsp.
Rava ( Sooji ) - 3 tbsp.
Salt - as needed
Butter milk - 1 1/2 cups
Green chillies - 2 to 3
water - as needed.
Oil - as needed

Method
1) Dry roast the oats in tawa and grind it in mixie
2) Mix the first 5 ingredients and make it batter consistency by adding water slowly.
3) Chop the green chillies and mix it well
4) Leave it aside for 15 - 30 mins
5) Heat the dosa pan ( I use cast iron pan ) and pour a ladle of batter and spread it circular motion.
6) Add 1 tsp oil around the dosa.
7) Allow it to cook for sometime . Now flip to cook the dosa on the other side.
8) Once cooked, Serve it hot with sambar or chutney or dosa milagai podi.
Notes
This dosa needs to be taken hot otherwise might not taste as good.
You can add pepper powder / cumin seeds as well.
For kids , i made it without adding chillies, instead i added little pepper powder to batter.
You can try adding grated carrots as well.

Quinoa Adai

Ingredients
Quinoa – 2 cup
Toor Dhal – 3/4 cup
Urad dhal – 1/4 cup
Chana dhal – 1/3 cup
Moong dhal – 2 tbsp.
Red chillies – 5
green chillies – 1
Salt – based on taste
Asafoetida – 2 tsp
Preparation
Soak Quinoa and dhals for atleast 3 hours. Then grind quinoa and dhal together along with red chillies , Green chillies to a thick batter. Add salt and Asafoetida and mix well.
Heat a tawa and pour a ladle of batter and spread it to a circle. Spray the oil in the corners and allow it to cook until the corners turns brown. Flip the adai and cook the other side.
Serve it hot with any spicy chutney of your choice. I prepared coriander chutney.
   

Akki Roti ( Rice Roti )

Akki Roti is one of the unique breakfast dish in the state of Karnataka , India. Akki means Rice in Kannada. My Mom used to make this for evening tiffin usually. I never made this after marriage and felt like eating the other day and ended up making for dinner.
Below is the recipe details
Ingredients
Rice flour – 2 cups
Carrot – Shredded ( 1/2 cup )
Onions – 2  ( chopped )
Green chillies – 2 ( depends on the how spice you want ) – nicely chopped
Cumin seeds – 2 tsp
Salt – to taste
Coriander leaves – 1/2 bunch ( chopped )
Water – to knead the dough
Oil – to grease
Method
Take the rice flour in a bowl . Add the  chopped onions , green chillies, cumin seeds , salt , corainder leaves, carrots into the bowl.
Now add the water slowly to the bowl and mix well until everything comes together to a soft dough ( it should be like the chapathi dough consistency )
Leave it aside for 15 – 20 mins
Take a plastic sheet and grease it with oil , Pinch a lemon size dough and pat  and spread in the sheet like a circle using your hands  ( it should be not too thick or very thin )

Heat the pan and place the sheet upside down and remove the sheet carefully so that roti falls into the pan.
Add little oil and toast the roti on both sides.
Serve it hot with any chutney of your choice.

Puli Upma

Ingredients
Rice Flour – 2 cups
Tamarind extract – 1 3/4 cups
Asafoetida – a pinch
Turmeric – a pinch
Salt – As per taste
Red chilli – 2
Mor milagai – small – 4  ( optional , if it is not there , use 2 more red chilli )
Oil –  1/4 cup
Mustard seeds – 1 tsp
Chana dhal – 1tsp
Urad dhal – 1tsp
Curry leaves – few

Method
1) Soak Tamarind in water and extract the juice.
2) In a mixing bowl , Add rice flour , turmeric , salt and Asafoetida
3) Add Tamarind extract to the mix and mix it well without lumps. ( the batter should be slightly watery than the chapathi dough.
4) In the pan , Add oil and fry the Mor milagai first until it becomes black or dark brown and keep it aside.
5) In the same pan , temper Mustard seeds , urad dhal , chana dhal and red chillies,
6) Add curry leaves and Mor Milagai. Now add the Rice mixture
7) Cook it in the low – medium flame and keep breaking the lumps using the ladle. Cook until the Upma becomes soft.
Note : I used the store bought rice flour.
If the rice flour is not good , the upma might become sticky. Also You need to more oil to make this upma.

Godhumai Dosai ( Wheat flour Dosai )

 

This is one of the easiest dosa to make and does not require fermentation like Idly/Dosa batter.  I usually make it when we want to make a quick dinner . This can be had with Milagai podi even if there is no time to make any chutney..

Ingredients

1) Wheat Flour – 1 cup

2) Water – 2 to 2.5 cups

3) Cumin seeds –  1 1/2 tsp

4) Green chillies – 1 or 2  nicely chopped ( depends on how spicy you want )

5) Salt – as per taste

6) Oil

Method

Mix the wheat flour with water and salt to make the batter. Make sure there are no lumps. The batter should be thinner than the regular dosa batter. Add the cumin seeds and chopped chillies to the batter ( you can also temper the jeera and green chillies in the oil and add to the batter )

Heat the non stick tawa. Add little oil and rub the tawa pan with cut onion ( or I sometimes use the temple shaped wooden block) . Pour the batter from outside so that it form a pattern ( we cannot spread like the usual batter ) . Add oil on the sides and turn the dosa when you see the corners turning golden brown. Cook for few mins on the other side till it is crispier..

You can have it milagai podi or or some chutney. 

-- My MIL makes chilli –tamarind chutney which is usually so spicy –  I have not made it yet  - will post the recipe when I make the same.

-- My mom adds little rice flour to the batter, but dosas comes out well even if we are not adding it.

Quinoa Upma

Ingredients

 ^{Quinoa – 1 cup}

 ^{Water – 2 cups}

 ^{Onions – 1 medium}

 ^{Any vegetables ( Carrot , beans , peas , Green, Red , yellow  bell peppers ) – 3/4  cup}

 ^{Walnuts – handful}

 ^{Green chillies -  1- 2}

 ^{Oil – 1 tbsp for seasoning}

 ^{Mustard – 1tsp}

 ^{Urad dhal – 1tsp}

 ^{Chana dhal; – 1tsp}

 ^{Lemon juice –  2 – 3 tsp ( depends on how tangy you want )}

 ^{Salt – to taste}

Preparation

Take quinoa and water in a pressure cooker and cook for  3 whistles along with little salt.  In a pan , heat the oil and add mustard. Once it splutters , add urad and chana dhal.  Add green chiilies and onions. Saute the onions till translucent. Add walnuts and fry for few mins. Add the vegetables and  salt and allow it to cook ( Add little water ). Once the vegetables are cooked completely and add the quinoa. Mix it thoroughly for few mins. Remove it from heat and add the lemon juice and serve it.




Sending this to Healthy Morsels hosted by Ayeesha from Taste of pearl city   and Serve it series hosted by Krithi / Denny

Upma Kozukkattai

 

Ingredients

Rice – 1 1/2 cup ( Sona Masoori ) 

Toor Dhal – 1 1/2 tbsp..

Whole Pepper – 1 tbsp..

Jeera – 1 tbsp..

Salt – based on taste

Water – 2 1/2  to 3 cups

Seasoning

Mustard – 1 tsp..

Chana Dhal – 1tsp

Urad dhal – 1 tsp

Curry leaves - few

Asafoetida- a pinch

Red Chillies -  3 to 4 ( based on how spicy you want )

Oil –  1 –2 tbsp.

Method

1) Soak the Rice in water for 10 – 15 mins . Then drain the water completely and let the rice dry for sometime .

2) Grind the rice in the mixer until it become coarse ( like rava )

3) Add pepper , Jeera and Toor dhal and grind it once ( it should also be coarse and not too fine powder )

4) In the kadai , Add little oil and do the seasoning with the above ingredients mentioned.

5) Add  2 1/2 – 3 cups water along with the required , Asafoetida and let it boil.

6) Then Add the Rice , pepper , toor dhal , jeera mixture and mix it well. Allow it to cook for sometime.

7) Once it becomes thick like a dough , remove it from heat and let it cool sometime

8) Apply oil in the hand and make small balls.

9) Steam the Kozukkattai balls in the idly vessel for 10 –15 mins.

10) Serve with Chutney ( usually coconut , I made peanut chutney last time )

Mor kali

This is one of my favorites. My mom and paati make this for evening tiffin during school / college days. It is very easy and simple evening snack.
Ingredients
Rice flour batter – 1 1/2 cup ( or use ready made Rice flour )
Buttermilk – 1 cup
salt – as per taste
Oil –  5 to 6 tsp
Seasoning
Asafoetida – 3/4 tsp
Mustard – 1 tsp
urad dhal – 1 tsp
Mor milagai ( or red chillies ) – 4 to 5
Preparation
1. Mix Rice flour batter or rice flour with buttermilk and salt. The mixture should be very thin, you can also add water to make the mixture thin.
2. Add oil and fry the mor milagai till it becomes black and keep aside.
3. Add oil in kadai , Add mustard seeds , urad dhal , Asafoetida , curry leaves. then add red chillies or fried mor milagai.
4. Add the mixture in kadai now and keep stirring. Add oil again and keep stirring for 10- 15 mins.
5. Soak your hand in cold water and touch the mixture. if it does not stick to your hand , then it means the right consistency.
6. Grease the plate with little oil and pour the mixture and flatten it. Allow it to cool
7. Cut into desired shape and serve it.

Notes
I used Idly rice batter for this recipe . When making idly batter , soak additional rice for making this recipe , Grind it and take 1 1/2 cup of batter and save it in refrigerator  or use ready  made rice flour.
I felt this recipe tasted very good using rice batter when compared to regular rice flour we get in US.

Javarisi Dosai

Ingredients

Javarisi - 1 Cup
Rice - 4 cups
Salt – as required
Buttermilk ( optional ) – for soaking javarisi
Green chilies – 2 or 3  ( optional ) – you can add it while grinding.

For Seasoning

Mustard
Kariveppilai ( Curry leaves )
Oil

Preparation

1. Soak Javarisi and Rice in water for 2 hours separately or soak javarisi in buttermilk.
2. Grind them in Blender ( or you can use grinder )
3. Keep the batter aside for at least 6 hrs after mixing it with salt( if you need to make dosas in the evening , make sure the batter is ready in the morning )
4. Before making the dosas , season the batter with mustard and curry leaves.

This dosa is tastier with Onion – tomato chutney , but we had it with Coconut chutney yesterday.



I am sending this to Lets Cook event hosted by Radhika of Tickling Palates.