Tag: breakfast recipe

Moong Dal Idly with Hing Chutney

Idlies always makes a perfect healthy and quick breakfast during the rush morning hours. When you pair it with some amazing yummy chutneys it would be a jackpot for your taste buds!

INGREDIENTS FOR IDLY:

METHOD FOR PREPARING IDLIES:

  • Soak both dals separately overnight. Add Methi seeds in Urad dal.
  • The next day grind both separately and mix it together. Don’t add much water while grinding.
  • Allow it to ferment for 7 hours +/- according to your climate.
  • Before making idlies add salt, water if needed.
  • Add crushed pepper, Jeera and little hing
  • Mix everything well and make idlies.

INGREDIENTS FOR HING CHUTNEY:

  • Tomatoes -3
  • Red chilies- acc to your taste
  • Salt – TO taste
  • Hing

METHOD FOR HING CHUTNEY:

In a pan, add oil and add 3 chopped tomatoes, red chilies and salt. Sauté everything until mushy. First powder katti perungayam in mixer and then grind the Chutney along with the fried items and then finally make tadka..

It goes well with idly/dosa/paniyaram/curd rice.. hing gives relief from bloating and helps in good digestion.

Shared by Saranya, HLP WORLD Community

Jowar/Sorghum Dosa – Traditional gluten free dosa

Jowar is a healthy millet that can be a substitute for wheat if you are looking to go gluten free. Apart from the yummy Jowar rotis, you can also prepare Jowar dosa which kids will enjoy for breakfast. Read on further to find how easy it is to prepare this dosa.

Ingredients: 

The below quantity yields 6-7 dosas.

  1. Jowar/ Jola/ Sorghum – 2 cups
  2. Women’s Rice/ Poongar rice/ Idly rice/ Dosa Rice – 1/2 cup
  3. Urad dal – 1/2 cup
  4. Methi seeds/Fenugreek seeds – 1/4 spoon
  5. Salt as per taste
  6. Gingelly oil or any other cooking oil (Gingelly oil tastes best)

Method:

  1. Wash and soak jowar and rice together in a bowl minimum for 8 hours.
  2. Wash and soak urad dal and methi seeds in another bowl for 8 hours.
  3. Grind all the above soaked items to form thick paste.
  4. Allow it to ferment for minimum 8 hours.
  5. After fermentation, mix the batter well, add salt and water if required.
  6. The consistency of batter should be medium, neither too thick nor thin.
  7. Heat a iron tawa, smear gingelly oil, after sometime pour the batter starting from outer circle to inner one (This method ensures batter spread in uniform circle) and complete the circle.
  8. Add oil on the sides of dosa, cover a cook.
  9. Flip and cook on the other side.
  10. Serve hot with a dollop of desi cow ghee and onion chutney.

Black Rive Aval/Poha Upma

Ingredients:

Black rice aval: 1 cup
Lemon juice : 1/2 cup
Onion : 1/2 cup
Green chillies: 1 or 2
Roasted groundnuts : handful
Cold-pressed groundnutOil : 1spoon
Mustard n urad dal : 1/4 tsp
Curry leaves : 5 to 6 leaves
Coriander leaves : to garnish

Method:

Soak the aval for 15-20mins.
Take a pan
Add oil. Once it is hot, add mustard seeds n urad dal and allow it to splutter.
Add curry leaves, onion, green chillies, roasted groundnuts n stir for few minutes.
Next, add the aval and mix well with the tempered ingredients.
Switch off the flame, add lemon juice and garnish with coriander leaves. Serve hot with cocunut chutney.

Black rice aval(Karuppu Kavuni)can be substituted with other Millets and flattened rice like Ragi aval, Bajra Aval/Poha , Diabetic/Arthirites Poha ( Kattuyanam), Normal Aval or Poha

Note:
Once the aval gets socked, the quantity doubles, just take half of the quantity than what is required.

 

Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.