Upma - Upma is one of my favourite south Indian breakfast quick to make and you get a nice soft texture ,and the aroma of curry leaves is divine.
Ingredients
Rawa/sooji or semolina - 250gms
Onions- 2
Ginger - 1 inch
Curry leaves
Oil
Salt
Hing or astoefoedia - Pinch
Peas or peanuts - 50gms
Cashew nuts
Green Chillies
Coriander leaves to garnish
Mustard seed
Chana Dal - 1 tsp
Method
Roast the rawa on medium heat and keep aside. In a pan heat some oil, roast the peanuts and keep aside. To the oil add some mustard seeds till they crackle. Add onions and, curry leaves ,ginger green chillies, peas and stir fry and onion turn translucent. Add the rawa and stir well. Add salt.add two cups of boiling water to the roasted rawa and keep stirring so that no lumps are formed .stir till the water is fully absorbed .Turn off the flames and garnish with the roasted peanuts and cashew. Great healthy south Indian breakfast .serve with green or coconut chutney.For a variation you can add veggies of your choice. That will make the dish more healthy and wholesome.
Sambhar - vada and idli
Ingredients
Urad Dal - 500 gms
Salt, hing, green chillies
And ginger.
Oil for frying
Method
Wash and soak the Dal over night. Grind the Dal in a mixer adding little water now and then to make a very smooth,fluffy and buttery texture.
Add salt, hing, chopped ginger and chopped green chillies to the Dal batter.
Heat the oil in a deep Kadai and shape the Vedas in a circular shape making a hole in the centre with the thumb. Fry till cooked well and golden brown.serve with sambhar or coconut chutney. Yummy and crunchy .
Idli
This is the most common breakfast of the south. I'd like is a household name in the south. It is usually accompanied by sambhar or chutney and is considered one of the healthiest breakfasts.Ingredients
Dal( urad) - 1 cup
Boiled rice - 4 cups
Salt to taste
Method
Wash and saok the Dal and rice separately.,for 5-6 hours.
Going the rice in a grinder adding water little by little. Grind the Dal too, to a fine paste. Mix both and keep to ferment for a few hours, adding a little salt to it.
When the batter is fluffy and risen it is ready to make the idlis.
You have a special mould for idlies ,pour the batter in each mould and steam for ten minutes. Idlies can be had with sambhar or coconut chutney. Podi and ghee are also a great accompaniment .
Note - to make softer and whiter idlies grind a spoonful of soaked funegreek to the rice.
Dosa -
Dosa is a thin crispy pan cake made out of gram Dal and boiled rice. The same batter for idlies can be used. The only thing is you need a add a little water and salt to make it slightly liquidy so that it spreads well on the tava .
Method
On a heated and non stick pan,pour one tsp of oil, pour a ladle full of the batter at the centre and spread it all over. Wait till it turns golden and crispy. A dry potato stuffing can be filled to make it a masala does. Serve hot with chutney and sambhar.
Uttappam
Uttappam is a thick dosa and topped with onions, green chillies, and tomatoes. It is soft, unlike the soda.
Method
Heat a non stick pan, add a little oil, pour two ladles full of batter, do not spread for a thin texture, let remain thick. Add chopped onions, green chillies and tomatoes .Turn it upside and let cook adding a little more oil. When we'll cooked remove from pan. Serve with a tomato chutney and sambhar.
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