Majiga Attulu ( Buttermilk Dosa )

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

Ingredients

• 1 cup maida (all purpose flour)
• 1 1/4 cup rice flour
• 1 cup curd
• pinch of hing (asafoetida)
• 4 finely chopped green chilli
• 2 tbsp chopped coriander
• 1 tsp jeera (cummin seeds)

Procedure

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

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Ingredients

• 1 cup channa dal
• 2 green chilli
• 1/2 cup grated coconut
• 2 springs of coriander (cilantro)
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp jeera (cummin seeds)
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1 red chilli
• pinch of hing

Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

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Beerakaya Dosa With Coconut Chutney

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Ridge Gourd vegetable which is known as beerakaya in telegu is used to make a dosa which is very healthy breakfast alternative to regular dosa.Ridge gourd is also known by other names such as loofah, luffa, turai, turiya, tori etc. Originally believed to be originated in the Arabic desserts, this vegetable has spread throughout the world. It is very colorfull and tasty dosa .The preparation process is very simple too. Serves 8-10 dosas

Ingredients

• 3 cups washed thuroghly and chopped ridge gourd ( peel gives green color )
• 1 cup moong dal
• 3 tbsp rice
• 2 green chilli
• 1/4 tsp turmeric
• pinch of hing
• salt to taste

For toppings

• 1 cup chopped onions
• 2 tbsp cumin seeds

Cooking Procedure:

Wash and soak the rice and moong dal for 1/2 hr, then make it into a smooth and fine paste with all the above ingredients.Keep aside.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions and cumin seeds.

Add few drops of oil around it and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Coconut Chutney

• 1 cup grated coconut
• 1/2 cup roasted chickpeas
• 1 tbsp chopped cilantra
• 2 green chilli

Preparation

Grind all the above ingredients to a smooth paste.

For tempering

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 red chilli
• 1/4 tsp cumin seeds
• 1 spring curry leaves
• pinch of hing

Heat 1 tsp oil add the mustard seeds, once it splutter and rest ingredients and pour on the chutney

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Andhra Special Pesarattu Upma

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Pesarattu is a signature breakfast in andhra the southern state of india."Pesar" means green gram and "Attu" means pancake in telugu. It is a greenish dosa made with green gram with a topping of crunchy onion,cumin seeds,ginger and green chilli. It is served with upma and alam pachadi (ginger chutney). It is a sumptuous breakfast for all, looks very attractive and is highly nutritious too .

My in laws are from Kakinada a famous town in Andhra and it is famous for its delicious kajja(sweet) and pesarattu.These are sold in restaurants as well as in street stalls.( Know more about Kakinada )

My MIL makes the best pesarattu and the toppings she uses is very unique which is kakinada style ..Apart from onion,cumin seeds she uses split mung dal and chilli flakes which give it a very unique flavour.

Before marraige I was not a big fan of pesarattu but after trying my MIL version I am a big fan .And now it is one of my favourite weekend breakfast.I am sure you would enjoy it too.

The whole process requires

• Preparing the Batter
• Making the Upma
• Preparing the Toppings
• Making the Pesarattu

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Step 1 - Preparing the Batter :

Ingredients for Pesarattu

• 2 cups whole green gram
• 1/8 cup rice
• 5 green chillies
• 1/2 inch ginger
• 1/4 tsp turmeric powder
• 1 tsp oil for each pesarattu
• salt to taste

Soak whole green gram n rice with sufficient water for 5 hrs or overnight

After 5 hours wash it throughly n make a fine paste along with chillies n ginger with the required amount of water needed to make smooth paste(smooth and flowy like dosa batter) in blender then add salt n turmeric powder ,stir nicely n ur pesarattu batter is ready

Step 2 - Making the Upma

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Ingredients for Upma

• 1 cup semolina(suji)
• 2 green chillies
• 1/4 inch chopped ginger
• 1/4 tsp urad dal
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 spring curry leave
• 1 tbsp oil
• 3 cups water

Heat 1 tsp oil in a pan ,add suji and stir contineously for 3 mins or till it turns light golden brown ,shift rava to a plate n keep aside

Now heat oil in the same pan, add urad dal,cumin seeds n mustard seed ,once mustard seeds starts to splutter add geen chillies,ginger n curry leave n stir for 30 sec n then add the water and salt ,once water starts boiling add suji continously stiring the water .It will slowly thicken in 2 minutes,switch off the stove immediately ur upma is ready . Take the pan from flame n mix it one more time.

Step 3 - Preparing the topping

Ingredients for topping

• 1 cup chopped onions
• 1/4 cup split mung dal without skin
• 3 tbsp chilli flakes
• 2 tsp cumin seeds

Keep mung dal soaked in 1 cup water for 30 min,then discard the water n keep it aside , Chop the onions and keep aside. Keep all the toppings ready in separate bowls to sprinkle on the pesarattu.

Step 4 - Preparing the Pesarattu

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Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions ,red chilli flakes,little soaked mung n cumin seeds.

Add few drops of oil and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Serving Procedure

Take 2 scoops of upma put in the center and fold from both sides or keep the upma in the side.Serve hot.

Note:

1. Pesarattu tastes good when lightly crispy and served hot
2. Check the consistency of the batter before making , it should not be thick
3. Do not add too much rice it makes the pesarattu hard
4. We can store this batter upto two days in refridgerator

I am sending this to the wonderful events

Any one can cook series:3,FB hosted by ayeesha

Kids Lunch Box Treat by Tastebuds

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Tags: Pesarattu, andhra special dosa, healthy,upma, breakfast

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Savory Bread Pancake With Onion Chutney

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This weekend I prepared these pancakes from a recipe shared by one of our sweet blogger friends Kanthiji she is a amazing blogger very enthusiastic n loves to share her thoughts n recipes. When I saw this recipe I was really surprised we could use bread to make a uthappam (pancake). But after trying them out they tasted soooo good n never felt I had used bread. Thanks to Kanthiji for sharing this recipe, do visit her blog for more wonderful recipes.

I made onion chutney to have with this uthappam n the combination rocked

Ingredients for Bread Pancake

• 4 bread slices
• 1/3 cup semolina (upma rava)
• 1 cup curd
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp chilli flakes
• salt to taste
• 1/2 tsp oil to shallow fry per pancake

For Topping

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• a pinch of salt

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Cooking Procedure:

Heat ghee in a pan n roast the semolina for 2-3 min until it become light golden brown n keep aside

Discard the side the side crust of bread, n make small pieces of bread. Add the curd n semolina to it n 1 cup water n stir nicely n let it sit for 15 min.

In the meantime make the topping ready n mix them nicely n keep aside. After 15 min check the consistency of the batter it should be flowy, if required add little water.Add cumin seeds,chilli flakes n salt n mix nicely.

Heat the tawa or pan n spray some oil, pour 1/2 cup batter n add little topping n 1/2 tsp oil to the sides n cover it. Let it cook for 1 min then flip it and let it cook for another 1 min. Both sides should be golden brown. Serve hot with any chutney n pickle.

Onion Chutney

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Ingredients

• 1 cup diced onions
• 1 tbsp channa dal
• 2 tbsp peanuts
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 3 dry red chilli
• 1/4 tsp concentrated tamarind
• 2 tbsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan,add channa dal n peanuts n fry for a minute. Then add coriander seeds,cumin seeds n fry for 30 secs or till its color begins to change.Now add red chilli n fry for 30 sec then shift this mixture to plate n let it cool.After it cools grind it.

Heat 1 tbsp oil in the same pan n fry onions for 4-5 min till golden brown, then add salt n turmeric powder stir it a little then switch off the flame n let it cool.After it cools grind it with tamarind juice.Mix the above powder with this onion paste.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

I am sending these yummy dishes to

Any one can cook series:2,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

And also sending this Onion Chutney along with

Bell papper chutney

Peanut Chutney

Tomato onion chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Chickpea Adai With Bell Pepper Chutney

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I love adai as they are healthy n filling too,recently I had soaked chickpea in my fridge so by soaking the remaining ingredients I prepared this adai in two hrs ,with this I made bell pepper chutney too n its a lovely combination .So here is the recipe

Ingredients:

• 1 cup chickpea (soaked for 6-7 hrs)
• 1/2 cup mung dal/lentil
• 1/2 cup toor dal (split red gram/lentil)
• 1/2 urad dal (split black gram/lentil)
• 1/2 cup chana dal (brown chickpea lentil)
• 1/2 cup rice
• 2 chopped green chillies
• 1/2 cup chopped onions
• 1/2 cup chopped cilantro
• 1/2 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• salt to taste
• 1/2 tsp oil for each adai

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Cooking Procedure

Soak mung , toor n channa dal together in a bowl with 3 cup water for 2 hrs n also soak rice n urad dal in another bowl with 3 cups water.

After 2 hrs take the first bowl rinse n grind the lentils along with soaked chickpeas.Then grind the soaked rice n urad too to a coarse paste. And then mix all the grinded paste to a semi solid batter. Add hing,salt,chopped green chillies,cilantro n cumin seeds. Mix nicely n ur adai batter is ready

Heat a tava and pour one cup adai batter at the centre n spread it into a circle with circular motion to about 8 to 10 inches then pour half tsp oil around it n sprinkle some onions n chilli flakes on top of it , after 1 to 2 min(once it golden brown) flip it over n let it cook for another one min. Serve hot with chutney .

Bell Pepper Chutney / Dip

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Ingredients

• 1 big size bell pepper
• 1/4 cup onion
• 1 tsp chopped ginger garlic
• 1/4 tsp turmeric
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint leaves
• 1/4 tsp concentrated tamarind
• 2 split green chilli
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• pinch of hing (asafoetida)

Cooking Procedure

Heat oil in a pan ,add onion ,ginger garlic,turmeric n stir till onion become translucent n then add bell pepper n green chilli n fry for 4 min or till its rawness gone .Mix all the remaining ingredients n keep aside for cooling ...once it comes to room temperature blend the mixture to a nice paste by adding little water .

Heat oil in a pan add mustard seeds n hing n once it splutter add curry leaves.Then add the tempering to the chutney n serve this chutney with the yummy adai or with hot rice.

I am sending this yummy dish to

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tag: Adai, Dosa, Chickpea, Lentils, Bell Pepper, Bell Pepper Chutney, Bell Pepper Pachadi, Bell Pepper Dip, Vegan Recipe, Diabetic Food

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Omelette Thalipeeth

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I always want to try something different with breads ...when i saw this recipe onKanchan's "Kitchen Gossip" I immediately bookmarked it and prepared this for breakfast this weekend. wow it came out so well and my hubby was praising me that i have one more special recipe with bread, I am sure most of you know about this recipe but still i want to share with you all. Thank you Kanchan for sharing this recipe.

Preparation time: 10 min

Cooking time : 15 min

Makes 4

Ingredients :

• 5 bread slices
• 2 eggs
• 1/3 cup chopped onion
• 1/3 cup chopped bell pepper
• 1/4 cup chopped tomato
• 3 green chopped chillis
• 2 tbsp chopped cilatro
• salt to taste
• 1 tsp oil for each thalipeeth

Cooking procedure:

Take the bread slices and grind it with grinder/food processor and keep aside.

Beat the two eggs in a large bowl n then add the bread powder and all the above ingredients to it except oil n make a semi solid paste.

Heat a pan, spray oil on it ,take a handful of the bread paste, make it a ball and put it lightly on the pan, with your palm spread it slowly into a circle.And spray oil again.

Tip: To make it easy to spread dip ur hand in water and press lightly to spread it.

After 2-3 min flip it and let it cook till both sides are golden brown.

Serve hot with ketchup n sour cream or butter.

This omelette thalipeeth goes to the event "Bookmarked Recipe Every Tuesday" hosted by Priya

And also to another wonderful event "Two for Tuesday"

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Tags: bread,old bread, stale bread, egg, omelette, healthy breakfast, breakfast, quick recipe, fast food, easy recipe,healthy recipe,simple recipe

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Instant Oats Dosa n Peanut Chutney

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This is my second tried and tasted recipe from Usha's veginspiration blog. Need not mention but i am really impressed with her blog as all her recipes are creative and healthy. This dosa is an instant oats dosa and does not need any soaking and very healthy too. It tasted awesome and everybody in the family loved it. I also made peanut chutney and it was a superb combination to have with oats dosa. Do try it friends.I used the original recipe shared by usha except for the quantity and toppings.

Preparation Time:15 min

Cooking Time: 2 min/dosa

Serves 6 dosas

Oats Dosa Recipe

Ingredients

• 1 cup grinded oats powder
• 1/4 cup urad dal flour(If flour is not available u can also grind the urad dal)
• 1/2 cup rice flour
• 3 chopped green chilis
• 1 spring chopped curry leaves

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing

For topping

• 1/2 cup chopped onion
• 1 tsp cumin seeds
• 1 tsp chilli flakes(optional)

Cooking Procedure

Mix all the ingredients with appoximately 2.5 cup water, the consisteny must be a smooth flow.Add salt to taste.

Prepare the tempering by heating oil in a pan and add mustard seeds,cumin seeds,hing and once its splutter add the tempering to the above dosa batter.

Heat a tawa and pour one handfull batter and spread it with circular motion and dosa should be not too thick.

Top it with a sprinkle of chopped onions,cummin seeds and red chilli flakes.

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Your dosa is ready to serve with peanut chutney.

Peanut Chutney Recipe

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Preparation Time:5 min

Cooking Time: 15 min

Ingredients

• 1/2 cup dry roasted peanuts
• 1/4 cup onions
• 1 tsp chopped garlic
• 2-3 green chilis
• 1 handfull cilantro leaves chopped
• 1/4 tsp lemon juice
• 1 tsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan add onion and garlic and fry till onions become translucent, keep it aside and let it cool.

After it cools add the other above ingredients except lemon juice and grind it with approximately 1/2 cup water to a smooth paste and shift it to a bowl. Add lemon juice and mix nicely.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

Now serve the oats dosa with the chutney and lick your fingers : )

i am sending peanut chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tags: Instant dosa, oats, healthy, breakfast, brunch, peanut chutney

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