sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images.
sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa.
To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak 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 par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the 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 medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi.
Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner.
While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish.
Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it.
Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.
Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos. aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images.
methi paratha recipe is a Punjabi aloo methi paratha, supremely tasty variant to the very popular aloo paratha. stuffed aloo methi paratha is made from aloo, methi, whole wheat flour and Indian spices which are easily available ingredients.
Aloo methi paratha can be relished anytime of the day! Have this versatile paratha for breakfast, lunch, dinner or even as an evening snack. I pack aloo methi paratha for my kiddo's tiffin as it is tummy filling and satiating.
Packed with excitement; that describes the Aloo Methi Parathas best of all!
aloo methi paratha are sumptuous whole wheat parathas stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curd and pickles.
When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to thealoo methi paratha. Indeed, this is a main course that will appeal to all!
Aloo methi parathas would taste even better and finger licking when you smear homemade safed makhan over it and serve with a tall glass of lassi on the side.
Enjoy aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with detailed step by step photos and video below. thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with 25 amazing images
Nothing like theplas to carry along on a journey. Not only are methi theplas very tasty with the superb flavour and aroma of methi, they are also satiating and convenient.
To make these methi thepla good for 15 days we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life of thepla for travel.
You also need to make sure you add lots of oil while cooking; otherwise methi theplas will become dry and spoil soon. When made as per the instructions, the Theplas will stay fresh in the fridge for almost 15 days.
When you anticipate a busy fortnight, you can make a large batch and keep thepla without cuds for travel in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles .
You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas.
Enjoy thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with detailed step by step photos below. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images.
mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam.
To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney.
There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam.
Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests.
As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney.
Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum.
Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos. khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with 29 amazing images.
khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat is a crunchy nourishing snack. Learn how to make healthy khakhra chaat.
Whole wheat khakhras are undisputedly nutritious! Here, we transform this healthful snack into an irresistibly tasty quick whole wheat khakhra chaat, by crushing and combining them with flavourful and crunchy veggies, lime juice and coriander.
Far too easy to make but incredibly irresistible, the healthy khakhra chaat is also chock-full of antioxidants and fibre. Keep all the ingredients ready, and mix just before serving. As an added healthy boost, add a handful of boiled mixed sprouts to this chaat. Heart patients, weight watchers and diabetics can all benefit from these nutrients and manage their blood cholesterol and blood sugar levels. We would suggest 1 serving for breakfast and ½ serving at snack time.
Tips for khakhra chaat. 1. To make two cups of crushed khakhras for this recipe, you can use around eight khakhras of 7” each. 2. Serve khakhra chaat immediately as the khakhra will lose its crispness if eaten later.
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quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with 25 images.
quick rice panki is quick as there is no fermentation required. Learn to make rice flour and urad dal panki.
quick rice panki steamed in between banana leaves is a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis.
To make quick rice panki, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and 3/4 cup of water and mix well. Keep aside. Put 1 tbsp of the batter on the greased side of a banana leaf. Cover with another banana leaf and cook on a tava till done.
Tips for quick rice panki: 1. Spread the batter with the back of a spoon on the banana leaf. 2. Press the panki using a flat spoon, ladle while cooking so that it gets evenly cooked. 3. After cooking quick rice panki | no fermentation rice panki | rice flour and urad dal panki | discard banana leaves. 4. Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break.
Serve the quick rice pankis hot from the tava and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney.
Enjoy quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with step by step photos.
A combination of healthy flours and vegetables is used to make these nourishing rotis. Cabbage adds crunch to this multi-flour roti while methi gives it a classic aroma and flavour.
A squeeze of lemon gives the Nutritious Cabbage and Methi Rotis a tongue-tickling tang, avoiding the urge to have a spicy pickle as an accompaniment. Enjoy the rotis hot and fresh, right off the tava.
You can also try other stomach-friendly Indian breads like Pumpkin Paratha or Suva Buckwheat Roti . masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images.
masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha.
To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd.
Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan.
The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough.
With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal.
Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney.
Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | 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. herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with 25 amazing images.
herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha is a unique paratha with a Mexican touch that you will relish! Learn how to make capsicum paratha.
To make herbed capsicum paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 5 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 4 more parathas. Serve immediately.
Thankfully, this tasty bell pepper paratha Indian breakfast treat is also quick and easy to make because all the ingredients are combined with the whole wheat flour in one shot to make the paratha dough, rather than the cumbersome process of stuffing them.
You will surely enjoy the crunch of veggies, and the tingling notes of spices and herbs, which are abundant in this capsicum paratha. This classic Indian breakfast can be served as a meal with a bowl of curd.
Diabetics, heart patients and weight-watchers are sure to enjoy this super tasty and healthy shimla mirch paratha, which imparts an interesting international dimension to a routine meal, without taboo ingredients like maida and cheese. The colourful capsicum are also a wealth of antioxidants which will help to reduce inflammation in the body and maintain the health of cells and organs of the body.
Tips for herbed capsicum paratha. 1. We have used colourful capsicum, but you can use any coloured capsicum available in your refrigerator. 2. Ensure to chop the capsicum finely so rolling is easier. 3. Spring onion greens can be replaced with finely chopped coriander. 4. Chilli flakes can can be replaced with finely chopped green chillies. 5. Oregano has been added for a Mexican touch. It can be replaced with any dried mixed herbs of your choice. 6. Knead into a soft dough, but not sticky. 7. Since the oil used to cook the parathas is minimal, serve them immediately to enjoy its flavour and texture.
Enjoy herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with step by step photos. Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with 20 amazing images.
Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti is a satiating Indian breakfast recipe had with a bowl of curds. Learn how to make Punjabi style missi roti.
A famous North Indian dish, Punjabi missi paratha is made with a blend of whole wheat flour and besan and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetizing aroma when cooked to perfection. The onions give a nice taste and crunch to Punjabi missi roti.
To make Punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. ½ cup). Divide the dough into 10 equal portions. Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides. Repeat steps 3 and 4 to make 9 more rotis. Serve hot.
We all wake up hungry, and we all deserve to have breakfast, irrespective of how busy we are. On days when you need to have a heavy breakfast, these missi roti Punjabi breakfast are an ideal option to indulge into.
A bowl of curd, raita and a pickle is all you need to accompany with this Punjabi style missi roti. Try out recipe of easy pudina raita and you are all set for a hearty meal. You will never again give a valid excuse for skipping breakfast.
Tips for Punjabi missi roti. 1. Make sure you roll the rotis little thickly and cook them till brown spots appear. 2. These are best served immediately upon cooking. 3. Health conscious people can use 1 tsp oil for kneading the dough and also cook each roti with only ¼ tsp of oil.
Enjoy Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with step by step photos. kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with 16 amazing images.
kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack is a lip-smacking snack as exciting as it looks. Learn how to make Indian purple yam stir fry.
To make kand stir fry, steam the kand strips in a steamer for 8 minutes. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally. Serve immediately.
When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Kand and peanut stir fry is yet another fare to add to your collection of purple yam recipes.
Indian purple yam stir fry features kand, stir-fried with a traditional tempering and seasoned with crushed peanuts and lemon juice. This gives the purple yam snack a unique texture and a very enjoyable flavour, which is a mix of peanut’s musky flavour and a lemony tang too!
Kand stir fry makes for a great side dish option to the main course can also be enjoyed as an evening tea snack. Enjoy this stir-fry immediately on preparation to enjoy the best textures of yam as well as crushed peanuts.
Tips for kand stir fry. 1. Ensure that the kand strips are thick and not very thin, else they might break. 2. To enjoy this snack during vrat, upvas avoid adding asafoetida and replace salt with rock salt (sendha namak).
Enjoy kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with step by step photos. bejar roti recipe | Rajasthani bejar ki roti | healthy bejar roti | with 18 amazing images.
bejar roti recipe | Rajasthani bejar ki roti | healthy bejar roti is a famous Rajasthani delicacy. Learn how to make bejar ki roti.
To make bejar roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm. (5”) diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. Serve immediately.
Bejar ki roti is a traditional rajasthani bread enjoyed hot with a subzi made of veggies or paneer. It is spiced mildly with cumin seeds, green chilli paste and coriander leaves, making it a versatile roti suitable for serving with various kinds of subzis. It can be served with dal or kadhi.
This Rajasthani bejar ki roti is rolled slightly thick. So it takes a little while to cook. Pleasantly flavourful and super aromatic this roti is a great match for any kind of achaar too!
Made of three wholesome flours, this protein-rich roti also provides a lot of energy and dietary fibre, making healthy bejar roti a nourishing fare. People with excess weight, diabetes and heart disease can control the amount of oil being used to cook this roti and include it in their diet.
Tips for bejar roti. 1. The dough has to be soft. 2. If you find it difficult to roll, try rolling between 2 sheets of plastic. It is acceptable that the edges are not perfectly even. 3. A bowl of curd would be a healthy accompaniment to this roti.
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Zucchini combines with carrots to make an unusual, colourful, and attractive pancake that will tickle the taste buds. Serve with ketchup or a chutney of your choice. Smaller versions can also be served as a party snack.
mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with 32 amazing images.
mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha is a satiating breakfast which is also perfect for the main course. Learn how to make Gujarati mooli na thepla.
To make mooli thepla, combine all the ingredients into a deep bowl and knead into a soft dough without using any water. Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with chunda.
A traditional flatbread recipe from the heart of Gujarat, mooli thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too.
Curds are added to enhance the texture and flavour of the mooli paratha, while chilli powder provides an enjoyable spiciness. Note that no water is used to make the dough. Curds, a little bit of oil, and the juice that comes out of the radish are the fluids that bind the dough together.
To make healthy radish thepla, we suggest you reduce the amount of oil added to knead the dough to 2 tsp and cook each thepla with ½ tsp of oil. They can then be relished by weight-watchers, heart patients and even diabetics. There is a lot of nutrition to gather in these theplas. The radish leaves are a good source of vitamin A and vitamin C , which act as antioxidants and safeguard our skin, hair, eyes and gums. The white radish is also rich in fibre, thus making these theplas gut-friendly.
Tips for mooli thepla. 1. Buy the perfect radish to make these theplas. Radishes with their leaves intact, usually tied in bunches are the best. If the leaves are attached, they should be crisp and green. The radish white roots should be hard and solid, with a smooth, unblemished surface. 2. The dough of the theplas should be soft, to get soft theplas. 3. Remember theplas should not be rolled very thinly like Gujarati rotis as very thinly rolled theplas tend to become hard on cooking. 4. Health conscious can enjoy these theplas with a bowl of curd instead of sugar laden chunda.
Enjoy mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with step by step photos.