Raagi Roti(Indian Flat Bread) with Awards and Tag:-)

Ragi Roti(Kezhvaragu/Finger Millet/Madua/Elusine Indica) - Indian Flat Bread is very healthy breakfast or tiffin. Its a very famous breakfast/tiffin in Karnataka, India. In my village we grow Ragi grains my granny sends grains to us. We clean, dry and make flour.

The whole grain in nutritrional terms is very rich in proteins, providing highest levels of calcium and high levels of dietary fibre. It helps in control of blood glucose levels in diabetics.

In Karnataka its also consumed in many forms like Ragi balls (Ragi Mudde) dipped in sambar, Malt and Koozhu. Ragi Seri can be fed for infants above 6 months since its high in calcium. Whenever we are preparing the flour at home have to be very careful since it contains small muddy particles or stones. When you buy Ragi flour from supermarkets its better to seive 2 to 3 times and then use it.

Here is a simple and easy recipe for Ragi Roti which is high in nutrition and healthy food.

Ingredients

Ragi flour - 4 cups

Onion - 2 nos chopped

Fresh grated coconut - 1 cup
Green chilli - 2nos chopped (As per your taste)

Curry leaves - few chopped

Oil

Hot water

Salt

Preparation Method

In a wide bowl, put all the ingredients and mix it like chapathi dough in hot water.

Take small balls and spread it thinly in round shape on a plastic sheet or directly in the kadai or pan.

Put 1 tspn oil and cook both sides.

Continue same process for left over dough.

Ragi Roti is ready to eat...This is good to eat as it is or with these Pickle/Jaggery/Coconut chutney.

This recipe is going for WFC Breakfast by EC and State Specials by Shanthi.

My other entries for breakfast are

Pesarattu

Adai

Bread Upma

Awards Time

Thanks to Ramya and Sanghi for Scrumptious Awards and Rekha for Kreative, Scrumptious and Fabulous Awards. I thank from my bottom of the heart for passing on these wonderful awards to me. I feel very happy and encouraged at the end of the day seeing my blog with awards.

My dear friend Rekha has tagged me..thanks dear!

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married
2. B – Best friend? Rashmi
3. C – Cake or Pie? Cake
4. D – Drink of choice? Coffee
5. E – Essential item you use every day? Internet
6. F – Favorite color? Blue
7. G – Gummy Bears Or Worms? -
8. H – Hometown? Bangalore
9. I – Indulgence? Salted potato chips of India

10. J – January or February? January for New Year
11. K – Kids & their names? 1 Son named Siddarth
12. L – Life is incomplete without? Family
13. M – Marriage date? 24th Aug 2006
14. N – Number of siblings? one elder bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Be Cool and patient
18. R – Reason to smile? My son
19. S – Season? Winter
20. T – Tag 4 People?
21. U – Unknown fact about me?unknown
22. V – Vegetable you don't like? mostly i like all thinking....
23. W – Worst habit? loose temper rarely and shout
24. X – X-rays you've had? for tooth
25. Y – Your favorite food? Bisibelebath, gobi manchurian, akki roti, fried rice, many more
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Rajeshwari of Raks Kitchen

Jyothi of Panch Pakwan

Deepti of Dipskitchen
Smitha of Saffron Apron

Entries to State Specials

I am sending these recipes to State Specials hosted by Shanthi .

Karnataka, India

Main Course -

Bisibelebath-Huli Anna

Salad

Kosambari

Snack

Maddur Vade

Kerala/TamilNadu, India

Gravy

Aviyal

Sweets and Savouries Event Announcement!!!

Dear Friends,

I am very excited in hosting my first Event. The theme is Sweets and Savouries, since festive season is lined up am sure everyone will be preparing these. You can make any kind of sweet and savouries. Also can send me sweets or savouries like with low fat milk, sweets for diabeties, kids favourite, etc... pls mention in the subject.

Inviting you all to participate in this event and make it success.

LOGO

RULES

1. Use the logo and the link in your post.
2. Post a recipe for Sweets and Savouries between Aug 25th - Sept 30th. You can also make a combo if possible.
3. Email me at simplysara07@gmail.com with the Subject Sweets and Savouries and with following details.
- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with the logo and event linked back.

5. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.

6. Multiple entries are accepted.

7. Round up will be posted in October.

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your support and participation.

Cheers,

Saraswathi Iyer

Happy Vinayaga(Ganesh) Chathurthi!!!

Wishing you all a very Happy Vinayagar (Ganesh) Chathurthi. This festival is very popular in India. Lord Ganesh is elephant faced Hindu God. In Karnataka its celebrated with Goddess Gowri mother of Lord Ganesh. Idol of Gowri on the previous day and puja is performed. They also do mangala Gowri vratham on every tuesday before this festival and invite ladies for kumkum. Its called Gowri-Ganesha Habba (Festival) in Karnataka.

Clay idol or coloured idol is kept at home and puja is performed offering prasadams like Kara Kozhakattai/Modakam(Urad dal and spices covered with Rice flour),Vella Kozhakattai(Jaggery and coconut stuffing covered with Rice flour), Sundal(Dish prepared with white or black skinned chickpea), fruits and flowers with decorations. The idol is immersed in water at the end of the day after performing the puja with curd rice and sundal.

Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...

In Bangalore I have seen Big idols of Lord Ganesh is kept on streets competitions are conducted music orchestra is also performed. Children take Akshata(Rice mixed with turmeric and water or ghee) and visit as many houses to see different kinds of idols and puja. Also enjoy the prasadams.

Hope this festival gives good health, peace, wealth and prosperity to everyone.

I am sharing simple and quick recipe for Kondakadalai(Chickpea/Garbanzo) Sundal

 

Ingredients

Kondakadalai - 2 cups

Fresh grated coconut - 1 cup

Dry Red chilli - 2 nos (As per your taste)

Asafotida/Hing/Peringayam - a pinch

Oil - 2 tspns

Mustard - 1/2 tspn

Curry leaves - few

Salt

Method

If you are using dry Kondakadalai, soak it overnite in water and boil with salt in pressure cooker next morning for about 4-5 whistles. If you soak it for longer hours (advisable) make sure its not over--cooked. Remove excess water and can drink as it is.

You can also use Kondakadalai available in Can which is preboiled and ready to use.

Heat a kadai, add oil mustard wait till it splutters. Then add curry leaves and Asafotida. Saute once.

Add dry red chilli and saute till its dark brown black in colour.

Now add cooked kondakadalai. Saute for few mins.

Turn Off the stove and add fresh grated coconut. Mix well.

Kondakadalai Sundal is ready. Its also done as prasadam for Navarathri too...

Veg Pulav - Ver 2

Veg Pulav is a very tasty rice. Its cooked with rice and vegetables.

Ingredients
Basmati Rice - 2 cups (Normal rice can also be used)

Chopped length wise
Beans - 1 cup
Carrot - 1/2 cup
Potato - 1 cup
Baby corn - 6 nos sliced(Optional)
Onion - 1 no big
Tomato - 1 no big
Green peas - 1 cup (I used frozen peas) Remove from the freezer and soak it in water before you cook
Ginger - chopped or grated - 1 tspn
Garlic - Optional(I have not used) or can use ginger garlic paste

Pudina(Mint leaves ) - 1 cup
Coriander(Cilantro) - 1/2 cup
Green chilli - 2 nos (As per your taste)
Grind pudina, coriander and green chilli in mixie and make a fine paste.

Cooking oil - 4 tspns
Ghee or butter - 1tspn
Spices - Cinamon, Cloves, Cardamom, Black cardamom (few pieces)
Salt

This is pressure cooker method

Preparation Method
Wash and soak basmati rice in water.
Heat a pressure cooker, put oil and ghee, when its hot put all spices and wait till they splutter. Then add onion, a pinch of salt saute till its transperant. Then add ginger and tomato. Saute till its soft.
Now add all vegetables and saute. Add the green mixture. Cook for few mins.
Add Basmati rice and saute for sometime. Add water 1:1 or if you want the rice to be little soft 1:1.5 and salt. Mix well.
Pressure cook upto 2 whistles.

Vegetable Pulav is ready to serve. You can enjoy this as it is or with Raitha.

This Tasty and Yummy Veg Pulav is participating in Chaitra's Rice-Feast.

Javarsi(Sabudana) Payasam

Ingredients
Javarsi(Sabudana) - 1 cup
Milk - 2 cups
Water - 1 cup
Sugar - 1 cup
Ghee - 1 tspn
Cashew & Raisins - few

Preparation Method
Soak Javarsi in water for half n hour.
In a thick bottom vessel put Javarsi and water. Cook till its half boiled.
Then add milk and boil well. Keep in low flame to avoid overflowing. Stir occasionally.
When Javarsi is fully cooked add sugar and boil for few mins till the milk is thick in consistency.
In a pan, heat ghee, add cashews and raisins. Fry till its brown and mix with the payasam.

Javarsi Payasam is ready to serve.

I am treating this payasam for my hubby for his Birthday(Star wise) today. He liked it and just thought of sending it to your Milk event.

This recipe is going to FIL Milk event by Sanghi.

Happy Independence Day

HAPPY INDEPENDENCE DAY

to all Indians around the world

Gokulashtami | Krishna Janmashtami Festival and Recipes

Gokulashtami/Krishna Jayanthi/Krishna Janmashtami is a festival celebrated in India. Its a day on which Lord Krishna was born. Meaning of Krishna is Happniness. People go to temples Krishnan temples. Many people fast on this day. Tradition is by putting kolam and footprints to welcome Lord Krishna.

When we were in Panama we had been to ISKCON temple and celebrated this day. It was very joyful by singing and dancing.

We celebrated the festival yesterday at my home. Traditional prasadams Milk, curds and butter, Thenguzal, Murukku, Kara Seedai, Vella Seedai, Uppu Aval, Vella Aval and Thayir Aval were prepared and offered to God. On this day onion and garlic is generally not used in cooking.

Few snaps attached.

Click on the names for full recipes.

Traditional prasadams Milk, curds and butter,

Appam

Thenguzal
Murukku

Uppu Seedai

Vella Seedai

Kara Aval Upma

Vella Aval
Paal Aval

Thayir Aval

Payasam

Few more to follow.

Tags - Krishna Birthday, gokulashtami, Janmashtami, Indianfestival

Veg. Sandwich Toast

Veg Sandwich Toast is very easy and simple to prepare. It can be good for kids snack box.

Ingredients

Bread slice - 4nos

Carrot - 1no (Grated)
Potato - 1 no(Grated)
Onion - 1no (chopped length wise)
Cabbage - 1/2 cup (chopped length wise)
Green Chilli - 1 no (chopped)
Curry leaves - few (chopped)
Salt to taste
Oil - 2 tspns
For Patti
Kadala Maav(Besan/Chickpea flour) - 2 tspns

Preparation Method

In a Kadai, heat oil, add onion, green chilli, curry leaves and a pinch of salt. Saute till its transperant.

Add Carrot, cabbage and 2 tspns of grated potatoes. Saute till it cooks.

Stuffing is ready

For Patti

In a bowl add grated potatoes, kadala maav and little salt. Mix well make small balls in hand press and cook both sides on tawa with little oil.

Toast the bread with butter on both sides.

Spread the veggi mix over the toasted bread slice and top it with pattis and cover this with another slice of toasted bread. There you go with the simple yet tasy sandwich.

Veg Sandwich Toast is going for Show me your Sandwich event hosted by Divya and EC's WFC Breakfast.

Awards and Tag:-)

My Dearest friend Rekha of Rekha's Recipes has passed me Kreative Blog AWARD: One Lovely Blog AWARD: I love your blog Award, and Tag...

Thank you so much Rekha for tag and awards... :)

I am thrilled to receive the awards. Hope you enjoyed my lunch today.

You have made my day:-)

1. What is your current obsession?

Blogging

2. What are you wearing today?

Skirt and tops

3. What’s for dinner?

Ghos Kootu(Cabbage Kootu), Rasam Curd with rice and Pickle

4. What’s the last thing you bought?

Spectacle

5. What are you listening to right now?

Title song of a Tele-serial (Anbe Vaa in Vijay TV Channel)

6. What do you think about the person who tagged you?

Nice and kind person to be with. My best friend in Singapore.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Bangalore

8. What are your must-have pieces for summer?

Plenty of water and fresh fruit juices, Sunscreen lotion

9. If you could go anywhere in the world for the next hour, where would you go?

India, home sweet home

10. Which language do you want to learn?

Spanish and French
11. Who do you want to meet right now?

My Parents

12. What is your favourite colour?

Black and Blue
13. What is your favourite piece of clothing in your own closet?

Jeans, Saree

14. What is your dream job?

HR Manager

15. What’s your favourite magazine?

16. If you had $100 now, what would you spend it on?

Shop for my 15 months old baby

17. What do you consider a fashion faux pas?

Wearing minis and exposing

18. Who are your style icons?

Many
19. Describe your personal style?

Simple

20. What are you going to do after this?

Play with my baby

21. What are your favourite movies?

Comedy movies

22. What inspires you?

Music

23. Give us three styling tips that always work for you:

Be Natural and simple/ Open Hair/ Sunglasses

24. Coffee or tea?

Coffee

25. What do you do when you are feeling low or terribly depressed?

Listen to music, Go to temple, Play with my baby.

26. What is the meaning of your name?

Goddess of Knowledge and wisdom

27. Which other blogs you love visiting?

All Vege blogs

28. Favorite Dessert/Sweet?

Rasmalai, Theratipaal, Sandesh, etc....all sweets

29. Favourite Food???

The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

Now I would like to share this awards and tag with my fellow bloggers.

Nags of Edible Garden

Easy Crafts Simple Indian Food

Srivalli of Cooking4all seasons

Usha of Veg Inspirations

Chaitra of Aathidhyam

Padmaja of Seduce your tastebuds

Anudivya of And a little bit more

Nandini of UshaNandinirecipes

Deepa of Simple Home cooking

Kamala of Kamalascorner

Mangala after seeing your blog I really loved the photos. So editing my post and giving it to you also.
Mangala Bhat of Recipes 24x7

Avani Avittam - Upakarma

Today is Avani Avittam celebrated by all Brahmins in South India and also in Orissa as Shravan Poornima. For more info on this from wikipedia click here.Mostly Rakhi and Avani Avittam falls on the same day. Its also called Upakarma. Early morning traditional food is prepared without onion and garlic. All men at home will change the sacred thread and perform rituals. Tomorrow thats next day they will read Gayathri mantra 1008 times.

Back at home remembering my brothers usually will tie Rakhi once they finish this puja. So treating them with these dishes from my kitchen.

My Menu for the day was.

Breakfast with Yummy soft Idlis.

Paal Payasam(Rice Milk Payasam)

Avarakkai Poriyal(Broad Beans Curry)

Paruppu (Seasoned Dal)

Vendakka Sambar (Lady's finger/Okra sambar)

Plain Rice

Rasam

Paruppu Vadai(Dal Vadas)

Ingi Pachadi (Ginger/Adrak Raitha)

Thayar(Plain curds/Yogurt)

Papad

Will be posting these recipes soon...

Leave me comments or vote which recipe you want me to post first.

Mizhagu Rasam Podi(Powder) -1

Rasam is famous in South India. Heres recipe for the podi which is very handy if stored.

Everytime I think of posting the recipe of the podi somehow missing it. So today when I made the podi thought definitely I should post it.

This can be used to prepare Mizhagu Rasam. Can also add little of this for flavour to other Dal rasams. if you like... This podi is different from usual mizhagu jeeragam podi which we use in Mizhagu/Pepper Rasam.

Ingredients

Mizhagu (Black Pepper) - 2 tspns

Jeeragam (Cumin seeds) - 3 tspns

Thavaram Paruppu (Toor Dal) - 3 tspns

Dry Red chilli - 4 nos (Optional)

Method

Dry Roast for sometime all in a Kadai without oil and grind in mixie to fine powder when its cool.

Note -
- This can be prepared in large quantities and stored in air tight container. I prepare for about 15days and store.

- You can change measurements of ingredients, if you like spicy can add more black pepper and drop out dry red chilli.

Happy Friendship Day!!!

Dear Friends,

I wish all my dearest friends a very Happy Friendship Day!!!

Hope you have a great day....

I dedicate these bunch of flowers to my gang of friends in Bangalore.

Cheers,
Saraswathi

Thenga Sevai - Coconut Semia Upma

Thenga Sevai is a traditional South Indian Dish. I usually make Thenga Chadam thats Coconut rice which is very tasty to eat. So tried to make Thenga Sevai this time.

This is usually done on many occasions for Tiffin. You can use home made sevai or rice vermicilli.

Ingredients
Home made Sevai or cooked Semia (Rice vermicilli) - 2 cups

Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - few

Coconut Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped

Cashews - few chopped
Salt

Preparation Method
In a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add cashews, curry leaves and green chilli and saute.
Add Grated coconut and saute for sometime.
Now add cooked semia and little salt.
Mix well and cook for few mins and off the stove.
Garnish with chopped coriander leaves.

Thenga Sevai is ready to eat. You can enjoy this as it is or with vadams or chutney.

Thenga Sevai is going for Let's Go nuts event hosted by Padmaja of Seduce ur taste buds blog.

Gobi Manchurian (Dry)

Gobi manchurian is a very famous Indian-chinese starter. I love gobi manchurian dry. I never miss to have in Shanthi Sagar, Bangalore when I go home. Have seen many small shops for only Gobi and Fried rice.

I was missing Gobi manchurian and tried preparing last weekend. It was very good and yummy.

Ingredients
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.
Oil for deep frying
For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste

Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes. Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.

For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.

Garnish with chopped coriander leaves or spring onions.

Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.

Notes - Since I don't use garlic at home hence its always Optional.

Veg. Sandwich

Veg Sandwich is easy and quick to prepare breakfast/snack/starters.

Ingredients

Bread slice - 4 nos
Carrot - 1/2 no Grated
Capsicum - 1/2no chopped finely
Onion - 1no chopped finely
Tomato - 1 no chopped finely
Coriander leaves - 1 tspn chopped
Garam masala powder - 1/2 tspn (As per your taste)
Cooking oil - 1 tspn
Salt

Preparation Method

In a Kadai, put oil onion, and saute till its transperant.
Add tomato and saute.
Add Carrot and cook for few minutes.
Add capsicum and saute for few minutes.
Add salt and garam masala powder and fry till all cooks well.
Finally add chopped coriander and garnish.

Stuff with plain bread or toasted bread and serve. You can give to Kids/children by adding cheese and make it interesting. Yummy Sandwich is very tasty.

Veg. Sandwich is going to Show me your Sandwich event in Divya's Blog.

Vegetable Pulav

Vegetable Pulav is very tasty rice. This can be had for lunch or dinner.

Ingredients

Rice - 2 cups (Basmati rice can be used. I used normal rice)

Potato - 2nos

Carrot - 1no

Green Peas - 1 cup

Beans - 1 cup

Tomato - 2nos

Onion - 2 nos

Ginger Garlic paste (optional)

Garam masala powder - 2 tspns

Spices - Cardamom, Cinamom, Black Cardamom and Cloves - 2 nos each - Can also add Bay leaf

Green chilli - 1no (as per your taste) slit open vertically

Cooking oil - 6 tspns

Salt

Preparation Method

Wash rice and soak in water.

Remove skin and chop Potatoes and carrot. Chop Beans, tomato and onion into lengthy pieces.

Heat a kadai or pressure cooker, add oil and spices. Saute for 2 minutes. Then add onion and saute till its transparent. Now add ginger garlic paste and saute till raw smell is gone.

Add tomatoes and saute till its soft. Add garam masala powder, salt and mix well.

Add all vegetables, green chilli and saute till all masala mixes well. If using kadai transfer all to a pressure cooker.

Add rice and water (1:2 or 1:1 for basmati)

Pressure cook for 2 whistles.

Vegetable Pulav is ready. Enjoy hot pulav with Raitha.

French Fries - Finger chips

French Fries(Papa Fritas) is one of my all time favourite snack. I know its most likeable snack of kids too...

Wash Potatoes remove skin and cut into thin strips. Keep it on a clean cloth and remove excess water.

Heat oil in a kadai, drop these potato strips when the oil is very hot. Leave it till its slightly brown and then remove.

Sprinkle salt on the potatoes.

Serve hot with Tomato ketchup.

This French Fries recipe is going for Fried Snack Event by Easy Crafts.

Pudina Chutney-2

Ingredients

Pudina - 1 bunch(Mint leaves)

Urad dal - 2 tspns

Tamarind - 1 small piece

Green chilli - 2nos(As per your taste)

Cooking oil - 2 tspns

Salt

Preparation Method

Wash and clean pudina leaves.

Heat a kadai, add oil and urad dal. Fry till its brown. then add green chilli, tamarind, pudina and fry till its soft.

Then grind in mixie with salt to a coarse paste.

It can be served with Dosas and Idlis.

Raitha

Raitha is very simple and easy. This is very tasty and healthy.

Ingredients
Onion - 1/2 no
Tomato - 1/2 no
Cucumber - 1/2 no
Thick curds - 2 cups(Thair/Dahi/Plain Yogurt)
Ginger - a very small piece
Pepper powder - a pinch
Green chilli - 1/2 no - as per your taste
Green coriander leaves - 2 tspns(Kothamalli/Cilantro)
Salt

Preparation Method

Wash and chop finely onion, tomato, cucumber, ginger, green chilli and coriander leaves.

In a bowl, mix all the above with curd, salt, pepper powder.

Raitha is ready to serve.

Pictures courtesy - My husband

Notes - If you are preparing in more quantity can increase the ingredients accordingly.

Chilled Idlis

Idli is one of the famous and popular dish in India and abroad. Many people's favourite and not favourite for some too...

Its different and with little variation to eat Idlis soaked in fresh thick yogurt...

Ingredients

Idlis - 10nos (It can be homemade or ready to eat)
I have used mini idlis which I made for my son and was leftover.
Thick Yogurt(Thair/Curds) - 1 cup

For tempering/seasoning
Cooking oil - 2 tspns
Mustard - 1/4 tspn
Bengal Gram/Urad Dal - 1/2 tspn
Jeera(Cumin seeds)- 1 tspn
Curry leaves - few
Asafotida(Hing) - a pinch
Chopped Green chilli - 1no(optional)
Salt to taste

Preparation Method
Cut Idlis in 2 (mini idlis) or 6 (normal idlis) as desired.
In a kadai, put oil mustard wait till it splutters. Then add asafotida and dals. Wait till its brown. Now add jeera, curry leaves and green chilli. Saute for a minute.
Slowly add yogurt and keep stirring. After a minute add chopped idlis and salt mix well. Remove from the stove.

Allow it to cool and keep in fridge for 1 to 2 hours. If you do not want to refrigerate you can keep for about half n hour so the yogurt is absorbed and serve.

Remove from the fridge stir once, garnish with chopped coriander leaves and Serve.

Chilled Idlis are ready to eat. This can be done with leftover idlis too. Bachelor's you can try this easy and simple recipe.

This recipe is going for Show me your Breakfast by Divya Vikram.

Masala Dosa with Batter recipe!

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Ingredients

Dosa Rice or Boiled Rice - 3 cups
Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn

Preparation Method

Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.

Masala Dosa is ready to serve. It can be served with Coconut chtney / Sambar.

This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.

Tips -
Heat the pan always in medium or low flame spread batter and then increase flame.

You can rub the pan with sliced onion.

Always make first dosa very small and then later dosas can be made big. Sometimes batter will stick.

When kept in fridge, keep the batter outside about 1/2 hour before making dosas, If the batter is chill then also you cannot spread the batter easily.

If you do not have so much time in grinding batter at home you can also buy ready to make wet dosa batter which is easily available in super markets.