instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images.
The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada |
Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas.
This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful.
Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside.
Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.
cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with 20 amazing images.
Cabbage Vada are mouth-watering deep-fried vadas of crushed chana dal and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander.
Cabbage Vada will make a wonderful after school snack for kids or a tea-time treat for elders.
Cabbage Vada is a popular winter snack and monsoon snack had with tea or coffee. This crispy South Indian Cabbage Vada is best had with coconut chutney.
Notes on cabbage vadai recipe. 1. Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients. 2. Add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour. 3. Divide the cabbage vadai mixture into 20 equal portions. 4. Note that thick doesn’t cook well from inside. So lightly flatten it between your palm. 5. Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage dal vada hard.
Learn to make cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with step by step photos and video below. 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. kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images.
kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal.
This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course.
kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut.
Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss.
In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist.
Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos.
dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images.
Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter.
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative!
While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost.
To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately
Enjoy dosa hot and crisp, with coconut chutney and Sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while.
Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below. urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images.
We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast.
This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread.
Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons.
To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper. Serve urad dal bonda immediately with any chutney of your choice.
urad dal bonda can be served as an evening snack with Chutney, Sambhar and a cup of Coffee, or added to a breakfast platter along with Idli, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face.
Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below. baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with 30 amazing images.
seedai is a crispy snack offered to Lord Krishna in the auspicious ocassion of Gokulashtami. Learn how to make baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai |
seedai is a super popular South Indian jar snack, which is inseparable from Janmashtami celebrations in Tamil Nadu. Every household makes a batch of tiny, ball-shaped seedais by deep-frying a dough of rice and urad flours with butter and spices, to offer to Lord Krishna.
We present here a modified and healthier version of South Indian jar snack made with a blend of healthy flours, and baked to perfection instead of deep-frying.
Tamil Nadu savoury baked seedai is the savoury version of seedai, a crispy and crunchy delicious snack. Not only do we boost the nutrition content using wholesome flours, but we also do away with the extra calories attached to deep-frying, making this snack accessible to everybody including dieters.
You can also try other healthy snacks like baked bhakarwadi and matarsutir kachori.
Tips to make baked seedai: 1. After baking, cool it completely, otherwise it will lose its crunch. 2. Instead of black til you can add white sesame seeds. 3. You can store it in an air tight container for 15 days.
Enjoy baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with deatiled step by step images. kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images.
kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast.
To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney.
Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat.
Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli.
Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.
Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining.
Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy.
Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos. Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights!
Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured. tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with 20 amazing images.
tava idli recipe is what the name means, leftover idlis cooked on a tava in butter with Indian spices and vegetables. Hence they are also called South Indian tava vegetable idlis due to the presence of onions and tomatoes.
Watch your leftover idlis transform into a scrumptious spicy tava idli as you toss them with crunchy onions, tangy tomatoes and peppy spice powders.
The master stroke in this spicy tava idli recipe is the use of pav bhaji masala, a very popular flavour that is loved by young and old alike!
Notes on and tips on tava idli recipe. 1. Butter gives a really nice flavor to the spicy tava idlis so make sure you use butter. 2. Add 2 tbsp of water so that it’s not very dry and salt to season. Water will prevent the masalas from sticking to the pan. 3. Spicy tava idli is similar to masala pav, just that we replace bread cubes with idli cubes. 4. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling spicy tava idli.
Try to serve spicy tava idli as soon as possible, while the flavours and textures are in tact.
Learn to make tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with step by step photos and video below.
coriander upma recipe | quick kothambir upma | rava coriander upma | with 18 amazing images.
Coriander upma is just a tastier variation to traditional upma. The kothambir upma and method is quick and easy, can be made in a jiffy. Not even an amateur can go wrong with this one.
Looking for something different to relish for breakfast? Here we have a unique South Indian recipe which is “coriander upma”
The procedure of making coriander upma is divided into 2 steps. The first is making the coriander chutney and second is tempering. To make the chutney, blend coriander, green chili, sugar, cumin seeds, lemon juice into a smooth paste and keep aside. Further for the tempering, in a non-stick pan, add oil. You can even use ghee if you wish to, it will enhance the taste. Next, add urad dal and mustard seeds. Here, we have only added urad dal but you can add chana dal too , as it is used in the traditional upma recipe. Both together would give coriander upma a nice nutty flavor. Next, add asafeotida, curry leaves and onions. Once onions are cooked add the roasted semolina and the prepared chutney. Cook everything together. Add hot water and stir continuously making sure the coriander upma is not sticking to the bottom of the pan or burning.
You can garnish the colorful and vibrant coriander upma with grated coconut and coriander if you wish to. To make quick coriander upma recipe healthier, by add a lot of boiled vegetables like carrots, beans, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji coriander upma making it a lot healthier. Serve rava coriander upma hot in an inverted cup shape, as suggested.
We suggest a tip to roast the semolina and prepare the coriander chutney the previous evening and toss up this coriander upma quickly in the morning. Use it as and when you wish to make quick kothambir upma.
Enjoy coriander upma recipe | quick kothambir upma | rava coriander upma | with detailed step by step photos and video below. benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with 29 amazing images.
benne dosa is an evergreen specialty of Karnataka, very famous in the heritage eateries of cities like Bangalore. Learn how to make benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice |
This recipe for benne dosa is a delicious and traditional South Indian dish made with a batter of rice, lentil, and puffed rice. The dosa is cooked on a hot griddle and generous amount of butter, making it a rich and satisfying breakfast or snack.
The Devanagere butter dosa has an enticing texture, which is both crisp and spongy. To get this texture, a portion of puffed rice is included while making the batter of rice and urad.
Try this superb benne dosa in your own kitchen, and enjoy it for breakfast. For an authentic touch, serve it with a dollop of butter placed inside the folded dosa or on top of it.
Pro tips to make benne dosa: 1. Instead of murmura you can add poha to make benne dosa. 2. Soak the rice and dal for minimum 5 hours to overnight. 3. Sizzle the tava well before making every dosa.
Enjoy benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with detailed step by step photos.
low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images.
These yummy looking dahi vadas are not fried, they are cooked dumplings dunked in thick yogurt and spice mix. Isn’t that a blessing for all the calorie watchers like me? Learn how to make low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |
Who would have thought you can make the all-time favourite dahi vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced non fried dahi vada.
healthy no fry dahi bhalle is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories.
Tips to make non fried dahi vada: 1. For someone who dont have appe mould, you can also make the vadas in tava. 2. Arrange the dahi vadas just before serving. 3. Serve the vadas immediately for the best flavours. 4. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate.
Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images.
healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images.
healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack.
Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe.
In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable.
To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt 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 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately.
Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai.
Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day.
This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating.
Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai.
Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below. baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli | with 21 amazing images.
baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli is easy to make, super tasty and very appealing visually too, with its pleasant greenish colour dotted with cumin seeds. Learn how to make Indian baked jowar chakli.
To make baked palak jowar murukku, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the jowar flour, whole wheat flour, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a murukku “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of murukku on a clean, dry surface working closely from the center to the outside. Bake all the murukku in a pre-heated oven at 180°c (360°f) for 15 minutes, turn them over and bake them again for 15 to 20 minutes. Cool completely and serve or store in an air-tight container and use as required.
The sight of delicious murukkus displayed in glass jars in every other tea shop lets you know that you have arrived in Tamil Nadu! Murrukku is a crunchy jar snack with timeless appeal in South India, especially Tamil Nadu. Not only is it a part and parcel of all celebrations. Although the murukku is traditionally made with rice flour, we have made a more nutritious version which is jowar murukku with spinach.
You can unleash your creativity and try making this Indian baked jowar chakli with different seasonings of your choice. Roasted sesame seeds and ajwain are seasonings worth trying. Cool completely, store in an airtight jar and enjoy as and when you feel like!
Not only that, we have baked it instead of deep-frying, making it healthier and suitable for people with diet restrictions too. This healthy palak chakli is a wise pick for people with diabetes, heart disease and also for obesity. It is regularly stocked in most households and roadside eateries, to enjoy with steaming hot cups of filter coffee or ginger tea, but for health conscious people we would not recommend tea.
Tips for baked palak jowar murukku. 1. Jowar flour can be replaced with bajra flour. But remember that bajra flour might take some more time to bake. 2. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 3. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 4. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 5. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 6. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy.
Enjoy baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli | with step by step photos.