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126 recipes


wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with 24 amazing images. wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa is a nourishing breakfast option for people of all ages. Learn how to make instant wheat flour dosa. To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes. For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 11 more dosas. Serve immediately with sambhar. These deliciously soft godhuma dosa made with whole wheat flour and urad dal flour are also convenient to make because the batter does not require a long fermentation. Just mix the ingredients, temper it traditionally, let it rest for half an hour, and you are ready to cook the dosas. Since the healthy atta dosa replaces high glycemic index rice with whole wheat flour, it is diabetic friendly. Serve these dosas immediately on preparation, as they tend to get chewy over time. Also, these dosas will be soft and not crisp as they are made of whole wheat flour. The use of wheat flour adds in a dose of fibre too. With 1.8 g of fibre per dosa, these instant wheat flour dosa are a wise choice for people with heart disease and high cholesterol. Being non-fermented, they can be enjoyed by people suffering from acidity to snack time or for dinner as well. Tips for wheat dosa. 1. The dosa batter should be lump free so spreading the batter becomes easy. 2. Cook the dosa on a medium flame so the wheat flour gets cooked well. Serve them immediately for best texture and taste. Enjoy wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with step by step photos.

pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with 24 amazing images. Pesaratttu is an easy, healthy and very popular dosa recipe delicacy of Andhra cuisine is prepared from green gram pulse. Learn how to make pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen! These delicious green moong dosa include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour. This Andhra style pesarattu dosa is filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve this Special Pesarattu, stuffed with delicious rava upma! Tips to make Pesarattu: 1. Soak the moong and rice for minimum 4 hours and maximum 6 hours. 2. Make sure you grease the tava every time you make dosa. 3. Pesarattu tastes good when served hot immediately. Enjoy pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with detailed step by step images.

instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with 23 amazing images. instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Learn how to make onion tomato rava uttapam. To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly. Turn over and cook on the other side till it turns light brown in colour. Repeat steps 2 to 5 to make 5 more uttapas. Serve immediately with coconut chutney. Jhatpat suji uttapam, interestingly, this recipe is not a quick-fix that uses soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the semolina batter to ferment, thanks to the quick action of curds. With tangy tomatoes, pungent onions, and the perky combo of coriander and green chillies, this onion tomato rava uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney. For a kid-friendly version of instant rava uttapam, avoid the use of green chillies and make these uttapams in a mini-uttappa pan. Kids are sure to find these dainty uttapams attractive. And with some generous amount of cheese along with veggies, it will be a super hit! Tips for instant rava uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture. Enjoy instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with step by step photos.

upma in a microwave recipe | microwave rava upma | quick microwave upma | with 18 amazing images. We show you how to make upma in a microwave also known as microwave rava upma with detailed step by step photos. When in a hurry, rava upma is the first breakfast option that comes to your mind! This sumptuous and easy microwave rava upma can be served as a snack any time during the day, whenever hunger strikes. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. Upma is also a versatile dish. You can make it easy and plain, like in this microwave rava upma version, or you can add juicy and colourful veggies to it to make it more elaborate. Ingredients used to make upma in microwave are easily available in every Indian kitchen. The recipe can be prepared in a jiffy and is super easy to make. To prepare upma, roast semolina in a microwave safe bowl. You’ll know the rava has been roasted as it will give you a nice aroma and rava would turn little pinkish! Next, take a micro-safe bowl and combine oil, mustard seeds, urad dal and microwave it for a minute. Next, add onions, curry leaves, ginger and green chilies and again microwave. Onions add crunch to the recipe and ginger green chillies enhance the taste. Next, add rava and hot water to it. Microwave once again, add coriander and serve! You can relish this quick microwave upma recipe with coriander and coconut on top and coconut chutney on the side. You can also make quick microwave upma recipe healthier by adding a lot of boiled vegetables like carrots, beans, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve upma in a microwave hot in an inverted cup shape, as suggested with a hot piping cup of tea or coffee! You can also try other Upma recipes like Oats Upma and Coriander Upma. Enjoy upma in a microwave recipe | microwave rava upma | quick microwave upma | with detailed step by step recipe photos below.

seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos.

Mysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with 25 amazing images. Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the Mysore sada dosa which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney! Mysore masala dosa without the Mysore masala (which consists of a potato based vegetable stuffing) is Mysore sada dosa. I would like to suggest 7 tips to make the perfect Mysore sada dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai street style Mysore sada dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore sada dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. You can even make Mysore Barley Dosa which is a nutritious version of this sada dosa. Mysore Masala Dosa with Green Chutney is another variant of mysore dosa with spicy green chutney. Our collection of recipes for Breakfast Idlis, Dosas and Appe has more than 180 recipes which you can make to relish a scrumptious South Indian Breakfast. Enjoy how to makeMysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with detailed step by step photos below.

aloo bhaji recipe | aloo bhaji with puri | batatyachi bhaji | with 16 amazing images. Potato Bhaji also called Aloo Bhaji is made in every household in India. Easy to prepare, Aloo Bhaji is made from a tangy combination of boiled potatoes and sautéed onions spiced with chillies and perked up with lemon juice. Most famous uses of Potato Bhaji is the stuffing used in Masala Dosa and in Puri Bhaji recipe. The beauty of Potato Bhaji is that it’s quick to make and very tasty. So popular it is, that Aloo Bhaji is served on roadside Dhaba as its also very cheap to make and filling. We have Potato Bhaji often for lunch or dinner with some puri or chapati. Sukhi Aloo Sabzi is something that I relate having since childhood. So go ahead and try this super famous Potato Bhaji today! Enjoy how to make Potato Bhaji recipe with detailed step by step photos and video below.

spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below.

moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with 22 amazing images. moong dal palak idli is a steamed savory idli made with moong dal, yogurt, and spinach. Learn how to make moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | spinach moong dal idli is a healthy and flavorful South Indian breakfast dish made with soaked moong dal, spinach, and spices. Packed with protein, this light and healthy dish makes a perfect breakfast choice. These healthy dal palak idlis are a feast for the senses. Their vibrant green color is captivating, and the harmonious blend of moong dal and palak flavors is sure to tantalize your taste buds. This recipe transforms the classic idli into a vibrant and nutritious powerhouse. The protein-rich moong dal (split yellow gram) pairs perfectly with spinach, bursting with iron and Vitamin K." Main ingredients for making moong dal spinach idli 1. Moong dal: Rich in protein, good source of fibre, helps to manage diabetes, contains iron and folate. 2. Palak: Excellent source of iron. high in fiber and antioxidants, rich in vitamins and minerals. pro tips to make moong dal spinach idli: 1. Ensure your moong dal soaks for at least 3-4 hours, or even overnight, for a smoother batter and better digestion. 2. A tbsp of yogurt (curd) to the batter. This aids fermentation and adds a slight tanginess to the idlis. 3. Use minimal oil to grease the idli molds. This prevents sticking without adding excess fat. 4. Do not mix the batter vigorously after adding eno, otherwise the idlis will become dense and hard. Enjoy moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with detailed step by step photos.

An exquisite and rare combination of broken wheat, green moong dal, fenugreek and garlic gives this South Indian dish a unique flavour and rustic mouth-feel. It also scores high in terms of nutrition as broken wheat is rich in fibre , and raises blood sugar levels slowly as compared to rice. Fenugreek is also touted as a good ingredient for diabetics , which makes this a tasty and healthy rice substitute for diabetic people. It can be served with hot and flavourful Sambhar or any other gravy. By adding more water and boiling, you can convert this Vendhayam Godhumai Rava into a porridge that can be enjoyed by itself.

oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | with 31 amazing images. Oats mutter dosa is a healthy snack option for people of all ages. Mixed vegetable oats dosa as the name says has colours, flavours and variety in terms of taste due to the addition of veggies. Learn how to make instant oats dosa. To make oats mutter dosa grind the oats, urad dal and salt to a fine powder and combine it with enough water. Follow it by making the vegetable stuffing. Heat little oil in a broad non-stick pan and allow mustard seeds to crackle in it. Add onions and sauté them. Then add the carrots and green peas and sauté them too. Add some spices and lemon juice and cook for 1 minute. Then make dosas on a hot tava and spread the stuffing in the center and serve. This instant oats dosa batter is packed with protein and fibre . Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent blood sugar and cholesterol-lowering agent. The addition of urad dal and carrots make the thy oats matar dosaheal rich in protein and vitamin A correspondingly. Prepare this instantly and serve it hot with a hot bowl of sambar. With less than 100 calories per dosa, this mixed vegetable oats dosa is a perfect snack option to give you a feeling of satiety and a whole batch of nutrients too! Enjoy oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | instant oats dosa | with step by step photos.

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with 30 amazing images. tava alasanda vada is a popular Andhra snack. Learn to make tava chawli non fried vada. Here is a traditional alasanda vada from Andhra cuisine that uses boiled chawli to make scrumptious non-fried black eyed beans tikkis. While the original version is deep-fried, this tava alasanda vada is happily tava-fried with very little oil so you can relish it without any worries. Chawli is often used in subzis, but rarely is a snack using this nutritious bean in tava alasanda vada! Also, since rice flour is unsuitable for diabetics, we have used whole wheat flour for binding tava alasanda vada instead. With the crunch of onions and many tasty ingredients like coriander, ginger and garlic, this tava alasanda vada sure is a yummy treat for your palate – and a healthful one to boot. tava alasanda vada is rich in Thiamine, Folic Acid, Fiber, Protein, and Zinc. Try other healthy diabetic snacks like Methi Crispies or Adai. Serve healthy Andhra cowpea cutlet with green chutney. Enjoy tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with step by step photos.

rice and moong dal idli | rice and green gram idli | rice and green moong dal and urad dal idli| with 30 amazing images. Rice and Moong Dal Idli is a variant of the most popular South Indian snack, idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this Rice and Moong Dal Idli recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich Rice and Moong Dal Idli, further enhanced with vitamin-rich vegetables. Works well for breakfast or an evening snack. This is a slightly heavier Rice and Moong Dal Idli because of the presence of green moong dal. You need to oil your idli moulds well, so that the Rice Green Moong Dal Idli comes out clean after steaming. Have a look at our collection of veg steamed recipes. Serve the Rice and Moong Dal Idli immediately with Sambhar and chutney. Enjoy how to make Rice and Moong Dal Idli recipe with detailed step by step photos below.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.
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