south indian breakfast recipes

AKKI THARI UPMA (Broken Rice Upma)

| sarapaka
Kannada cuisine cannot be complete without using Avarekaayi.  Known by many names like flat beans, field beans, hyacinth beans, Surti Papdi, Val etc. it is used for making endless varieties of dishes like Saaru, Sambar, Saagu, Usli, Upma, Curry, Kurma, Gojju, Rotti, Pongal, Pancake, Pulao to name a few. Heavenly to our tongue and healthy to our tummy is Avarekayi Uppittu a typical winter breakfast, prepared chiefly using broken rice and avarekaayi that add value and variety for nutrition and taste.

 Dish Type:  South Indian Rice Variety Akki Thari Uppittu copy

Preparation Time:  10 min

Cooking time:  20  min

Serves:  6 persons

Ingredients

For cooking:

Avarekaalu         500 gms (pressed ones i.e., deseeded from the pod)

Water                   750 ml

Salt                         1 tsp

For seasoning:

Oil                                     50 ml

Mustard seeds                  ½ tsp

Cumin seeds                      ½ tsp

Pepper corns                     ½ tsp (coarsely crushed)

Green chilli                         4 nos. (slit)

Curry leaves                       1 sprig

Ginger                                 ½” pc (grated)

Turmeric pwd                      A pinch

Broken Rice                        500 gms

Salt to taste                        1 tsp approx.

Cooked avarekaalu

For garnishing:

Raw coconut                      ½ coconut (grated)

Coriander leaves              1 cup (fresh and fine chopped)

Directions:

Wash pressed avarekaalu , green chillies, curry leaves, coriander leaves and ginger. Drain out the water. Chop, grate or split them as mentioned above (under “Ingredients”). Keep them aside.

Cook avarekaalu with water and salt in a pressure cooker upto 2 whistles.

Heat oil in a kadai. Add mustard seeds. When it crackles, add cumin seeds and pepper corns. When they splutter, add slit green chillies, grated ginger and coarsely chopped curry leaves, salt  and turmeric powder. Now add broken rice and fry them together for 6 to 8 min. Add grated coconut. Add the cooked avarekaalu along with the water used for cooking. Mix well. Adjust the quantity of water and salt at this stage. If more water is required, then add boiling water. Add fine chopped fresh coriander leaves. Mix well. Switch off the flame.

Shape them into balls with your hands made damp for making each ball. Arrange them on a greased plate and steam them in pressure cooker like idlis for about 10 min.

Switch off the flame. Let it cool a bit.

Akki Thari Kadabus are now ready. Serve them with a dash of ghee.

Choice of side dish: Coconut chutney, gojju, majjige huli.

Preferred side dish: Urad Dal Chutney

Chefs’Chat:

To make broken rice, wash rice thoroughly with water.Drain out the water completely. Dry the washed rice in shade by spreading it on a thin clean cloth. It takes 4 to 6 hours or more depending on the weather. Grind the dried rice coarsely to rava consistency.

Rice Rawa need not be roasted like Upma Rava. If Idli Rawa is used, upma becomes a bit sticky.

MUNG BEAN (GREEN GRAM) DOSA

| sarapaka
Those grams of green…want to eat them raw or cooked, sprouted or unsprouted, dash them on desserts or sip on soup? Take your pick. While there are endless choices, we at Sarapaaka, offer you a recipe where Green Gram or Mung Bean is used raw but soaked (wanna sprout…go ahead) and then ground to a batter with other ingredients listed right below in the recipe to make a delicious dish called Dosa!. A super healthy wholesome recipe without pinching your purse. Ask for more…did you?

Dish type: South Indian Breakfast Variety Hesarukaalu Dose 1 copy

Preparation time: 5 min

Soaking time:  5 hours

Grinding time: 10 min

Fermenting time: not required

Yield: 1 litre (approx.)

Ingredients

Mung bean                  250 gms (sprouted mung beans are also fine)

Rice                             1 fistful

Coriander seeds          1 tsp

Cumin seeds                ½ tsp

Green chilly                 1 or 2 nos.

White chilly                 4 nos. (grown in North Karnataka)

Ginger                         1” piece

Salt                              1 tsp approx.

Coriander leaves         1 cup

Directions

Soak rice and green gram in water together for 5 hours.

Grind both along with all other ingredients (except salt and coriander leaves) in grinder or mixie.

Keep adding little quantities of water and stir the batter at intervals. Lesser water is better to get smoother batter.

The batter keeps sticking to the sides of the grinder/mixie. Keep clearing the sides off the batter by pushing the batter towards the centre.

Let the grinding continue till the texture of batter becomes smooth.

Transfer it to a vessel. This batter will be quite thick since only small quantities of water will be used for grinding. Add required quantity of water to get the correct consistency of batter.

Now add salt and thoroughly washed and chopped fresh coriander leaves. Mix well.

Mung Bean Dosa Batter is now ready.

To prepare dosa, heat a non stick pan/tava. Sprinkle little water on the tava and let it evaporate. Now pour a ladleful of batter on the tava in a circular pattern starting outwards and filling it towards inside of the circle. Pour ½ a tsp of oil or ghee all around the batter and on top. Cover with a lid for a minute or so. Remove the lid. When the batter looks cooked and the edges are turning crisp and brown, flip upside down to cook the other side. Let it cook for a few seconds. Now transfer it to a plate.

Mung Bean Dosa is ready. Preferred side dish: Coconut chutney

Also view in this website Recipe for “Plain Dosa” “Curd Dosa” and “Neeru Dosa”

Chefs’Chat

Fine chopped onions, dil, grated carrot may also be added to the batter for added nutrition and taste.

Health Tip: Follow this simple remedy for high blood pressure.

Boil water in a bowl first thing in the morning. Put 2 to 3 tbsps of mung bean in it. Switch off the flame. Let it stand till it is cool enough to drink. Drain the water and drink it. Repeat this 2 or 3 times a day by adding boiling water to the same mung beans. In the evening, consume the broth and the beans.

 

CURD DOSA BATTER

| sarapaka
Freezing collection! Cups of milk curdling, each of them crying “please use me” “find friends for me”….are you going frenzy? Don’t be crazy! Just chill…..all they need is a bit of cuddling and cajoling. Call for rice, methi, poha, black gram etc. etc. Give these crying curds their company. Soak, blend, grind, do all you can and see to it that they gel well. Let these pals enjoy a “sleepover” soaking in your kitchen. Bear with them for just one night. Better no battering for this budding batter! Next morning, they arise, up and ready. Just pour one ladleful on a hot tava and see the sumptuous surprise! Crispiest Crepe bubbling only for you…just go gobble!!

Batter type: Curd DosaCurd Dosa

Preparation time: 5 min

Soaking time:  5 hrs

Fermenting time: 12 hrs

Grinding time: 45 min

Yield: 2.5  litres (approx.)

Ingredients

Rice                             750 gmsCurd Dosa Batter

Black gram dhal          200 gms

Methi seeds                20 gms

Poha (Avalakki)           250 gms (thick variety)

Curds                           1 litre

Salt to taste                 50 gms approx.

Directions

Soak all ingredients except salt, in water for 2 hours. Drain out the water and then soak in curds for 3 hours.

Now the grinding…

Pour about ½ litre water into the wet grinder and switch on the grinder.

Now pour the soaked ingredients into the grinder.

Keep adding very little quantities of water, stirring the batter at intervals.

The batter keeps sticking to the sides of the grinder. Keep clearing the sides off the batter by pushing it towards the centre.

Continue grinding till the texture of batter becomes smooth.

Now transfer it to a vessel big enough to hold all the batter in less than half its height. This is to prevent the batter that rises up on fermenting from spilling out of the vessel. As an extra precaution, keep a basin (bigger than the size of the vessel which contains the batter) underneath the vessel so that any batter that spills out of the vessel collects in the basin. This batter can be transferred back to the vessel.

The above step is especially important for “Curd Dosa Batter” preparation.

Now mix the batter thoroughly. Close the vessel with a lid and let it stand for about 12 hours. Add salt just before you are ready to use the batter. Mix the batter well and let it stand till the salt dissolves.

Curd Dosa Batter is now ready.

Also view in this blog “Plain Dosa Batter” and “Neeru Dosa” recipes

Note:

This batter can be used to prepare dosas that are either thick or thin. For making thicker version of dosa, batter once poured on to the hot tava need not be spread all over, whereas for making thinner variety, on pouring the batter on the hot tava, it has to be spread all around in circular motion. By doing so, paper thin dosas can be made.

PLAIN DOSA BATTER

| sarapaka

Welcome to “The World of Dosas”! Call it “Crispy Crepe” in its thinner, crispier version or a “Plain Pancake” in its softer, thicker avatar, these rice and lentil based dosas made from fermented batter are here to stay!

Dosa is very common in the Homes and Darshinis (chain of restaurants) of South India. Thanks to its ingredients, Dosa is rich in carbohydrates, poor in saturated fats and sugar, free of gluten, filled with protein, fermenting process further augmenting the Vitamin B and C content.

This heavenly staple dish, indigenous to South India, has its origins linked to Udupi town of Karnataka, India. The earliest mention of dosa can also be found in the 6th century Tamil literature.

  Plaindosa batterHot Steam Dosa getting ready

Dish type: South Indian Breakfast/Supper Dish

Preparation time: 5 min

Soaking time:  5 hours

Grinding time: 45 min

Fermenting time: 12 hrs

Yield: 2 kgs (approx..)

Ingredients

Rice                             1000 gms

Black gram dhal          250 gms

Methi seeds                20 gms

Poha (Avalakki)           100 gms (thick variety)

Salt                              50 gms

Directions

Soak rice and methi seeds together for 5 hours. Soak poha separately for 5 hours

Soak black gram dhal for 3 hours (after 2 hours of soaking rice, methi and poha)

Pour about ½ litre water into the wet grinder and switch on the grinder.

Now start putting rice, urad dhal and poha one after another into the grinder.

Keep adding very little quantities of water and stir the batter at intervals.

The batter keeps sticking to the sides of the grinder. Keep clearing the sides off the batter by pushing the batter towards the centre.

Let the grinding continue till the texture of batter becomes smooth.

Now transfer it to a vessel big enough to hold all the batter in less than half its height. This is to prevent the batter that rises up on fermenting from spilling out of the vessel.

Now add salt and mix the batter thoroughly. Close the vessel with a lid and let it stand for about 12 hours.

Plain Dosa Batter is now ready.

Also view “Curd Dosa” and “Neeru Dosa” recipes in this blog

Note:

Procedure for preparing batter remains the same even when done with “mixie”, a popular short n sweet name for Indian mixer grinders!

You can use this batter to make a variety of dosas like steam dosa, masala dosa, vegetable dosa, etc.

Poha or Avalakki is known by many other names like “beaten rice, “pressed rice”, “flattened rice and “flaked rice”

Also view in our blog, “Instant Poha Mixture”, “Onion Chutney”, “Carrot Chutney” and many other recipes.