Tag Archives: Breakfast

Paneer Kathi Roll | Paneer Frankie | Paneer wrap

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If there is one event here in Qatar that I used to wait eagerly for (pre corona times), it is the Qatar International Food Festival or QIFF as it is called. My first visit to the QIFF was in 2016. It was held in one of my favorite parks here, the MIA park which is in a picturesque location. I love to sit there, just admiring the beauty and calmness of the gleaming blue waters 🌊. And enjoying food there made it extra special. That first experience of QIFF at MIA park was the best one till date. ❀️

Being vegetarians (who love Indian food ❀️) actually takes away the point of going to an “international” food festival (the irony 😁) but there were so many options from Indian restaurants that we got spoilt with choices. It was like finding all the famous Indian restaurants from Qatar in one place and you get to choose their best dishes from the menu. In short, Foodie heaven! 😍

After that, we made a point to go to the QIFF every year, for some variety chaats, north Indian platters, south Indian delicacies, sweets, ice creams and juices, hovering from stall to stall (basically rummaging into all the veg options πŸ˜‚πŸ˜‚). I know it sounds like a lot of food but these food festivals make me go crazy and I forget all the healthy eating for a while (Sorry but not sorry, Mr Diet πŸ˜…πŸ˜…).

The last food festival we visited was held in November 2019 which was a street food festival. The chef at the live counter of Desi Dhaba restaurant making hot Jalebis fried in ghee was the highlight of the event for the sweet lover in me. Look at how delicious the Jalebis were! 😍 My mouth waters as I think about it. πŸ˜‹

Another unforgettable food memory with these food festivals is the Paneer Kathi Rolls from Zaffran cafe stalls. I never missed it and it is the most delicious kathi rolls I have ever eaten. ❀️

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So since due to Covid, it has been more than an year of no food festivals (😭), I decided to recreate those Paneer Kathi Rolls at home and how amazing did it come out. Never knew making them at home was so easy. My kiddos too loved it so much that they could not stop saying “mmmmm yummyyyyy 😍😍” (gone ditto after me 🀣🀣 exactly how I can’t stop saying it when I eat something yummy, not caring for anyone else in the world. πŸ˜‚)

So I thought I must share this yumminess of a recipe with you all too. Makes a filling evening snack or even a meal in itself. Also a great way to finish your leftover rotis. Hope you all try and like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 to 6 Rolls }

For the Roti:

2 Cups wheat flour

Salt to taste

Water as needed

For the Paneer filling:

200 grams Paneer cubes

1 Tbsp thick Curd/ Yogurt

1 tsp Tomato ketchup

1/2 tsp Cumin powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

For the Salad:

1 medium sized Onion, thinly sliced

1/4 a medium sized Capsicum, thinly sliced

Salt to taste

1/2 tsp Vinegar or Lemon juice

For Chutney:

Check the detailed recipe here

Ghee while making the rotis and pan frying paneer

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water and form a firm yet soft dough like that while making rotis. Keep aside.

2. Now take paneer cubes in a bowl. Add yogurt, ketchup, cumin powder, Garam masala powder, Turmeric powder and salt.

3. Mix well.

4. Now heat 2 tsp ghee in a frying pan and roast the paneer cubes on medium flame till the cubes get browned on all sides. Keep flipping as they turn brown each side.

5. Remove from the flame and keep aside. Also make the green chutney.

6. Take sliced onions and capsicums in a bowl. Add salt and vinegar. Mix well. Now the things ready for filling are ready.

7. Make roti like you make regularly. I make it almost like a square so that it’s easier to roll. Place in a plate. Spread with a spoon of the chutney. In the center, keep the paneer pieces are shown. Top with the salad.

8. Roll and serve!

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Notes:

* I make this roasted gram dal coriander leaves chutney for the roll. You can make regular Coriander leaves chutney for it too. Just remember to make the chutney thick and not liquidy as we have to spread it.

* You can add more veggies into the salad filling. I just keep it simple as I don’t want to overfill the rotis.

* Be careful to roast the marinated paneer on medium flame. Else due to Yogurt, it can turn black.

* You can also add red chilli powder to the marinate to make the paneer filling more spicy. I don’t add as I make for my kids too.

* These rolls are the best way to finish leftover rotis in a delicious and unique way. Also great for lunch box. Just make the chutney very thick if making for lunch box.

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Chane Usli – Godu Phovu | Seasoned black chickpeas – sweetened rice flakes | Konkani Breakfast/snack combo

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Since childhood, my Amma has always taught me the importance of days dedicated to each God. Not sure how many of you believe in it but sharing the little I have learnt.

* Mondays To worship Lord Shiva and in our case, our Kuladevata too, Shree Damodar. πŸ™

* Tuesdays For Ganpati Bappa, Devis/ Goddesses and Hanumanji. πŸ™

* Wednesdays Dedicated to Lord Krishna. β€οΈπŸ™

* Thursdays A day dedicated to Lord Vishnu and our Gurus. Dattatreya Swamy or Guru Raghavendra Swamy or Sai Baba or as believed by each individual in their life. πŸ™

* Fridays To worship Devis/ Goddesses. πŸ™

* Saturdays Dedicated to worship Lord Venkatarama. Also, Shanidev and since worshipping Hanumanji is said to remove the Shani dosha or wrath in one’s life, Hanumanji too is worshipped on this day. πŸ™

* Sundays Dedicated to Sun God. Also, Mahalasa Narayani (Amma’s Kuladevi in her mother’s side); Sunday is dedicated to this devi. πŸ™

You might be wondering why all this explanation (free ka gyan πŸ˜…) is for. Actually, along with all the days dedicated to each God, there have been foods dedicated to these days too. In almost all Konkani households, black chickpeas is cooked on Fridays as it is believed to be a favorite of Goddess Lakshmi. Hence, considered auspicious to make a ghashi (curry) or this usli with black chickpeas on Fridays. Same is the case with Horsegram which is said to be good to be had on Saturdays saying it gives us strength like Hanumanji.

Some of you may laugh at this, but I believe all of these traditions were made by our ancestors for a reason. When I think about it, this tradition made sure we had the healthy legumes atleast once a week. Else, I would forget to make it as Chickpeas and Horsegram have a long shelf life, easily can be bought and forgotten (if you are like me πŸ˜…).

And whenever I make Chane Usli on Fridays, it has to be combined with this delicious Godu Phovu. This is a classic Konkani breakfast/ snack combination, also made as Navaratri prasad.

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Inspite of being from Udupi, I have grown up among our Konkani community in Elamakkara, Kochi where we have a GSB Vikas Parishad group which conducts meetings every month in one of the members’ house to discuss issues faced by our community and also to help those in need. During Navaratri, members would volunteer for bhajans to be conducted in their house and the rest of us would go, sing bhajans together and consume the prasad made by them. The prasad would always be Chane Usli – Godu Phovu in every member’s house and it used to taste so divine and delicious that I still remember the flavours. Every family had their own unique way of making it and that made it even more special. ❀️

Now, whenever I get black chickpeas, I always make it on Fridays, to respect our traditions and not allowing it to diminish away at any cost. Also, since these traditions have health benefits associated with it, it is an added advantage too, right! πŸ˜„

Hope you all try this combination too. Very filling and comes out delicious. Also, can be made as a breakfast or evening snack too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Serves 3 }

For Chane Usli –

1 Cup dried Black Chickpeas/ Kala Chana

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

3 to 4 Green chillies

Salt to taste

3 Tbsp freshly grated Coconut for garnish

For Godu Phovu –

1/2 Cup Jaggery

1/4 Cup water

1/2 Cup freshly grated Coconut

1 1/2 Cups Poha/ Flattened rice/ Beaten rice/ rice flakes (thin variety)

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

For Chane Usli:

1. Soak the black chickpeas in more than double the water for atleast 6 to 8 hours. Drain the water. Add to a pressure cooker. Add fresh water enough to soak the chickpeas. Pressure cook till soft. {Takes a whistle on high and 10 mins on medium flame on my electric stovetop.}

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, hing and green chillies.

3. Fry till green chillies change colour. Now add the cooked chickpeas. {I add along with the cooked water. If you plan to make saar (check notes), add only the chickpeas and keep the cooked water aside}.

4. Mash lightly with a ladle. Add salt and cook till the mixture turns dry. Mix in coconut and keep aside.

For Godu Phovu:

1. Melt jaggery in water. I use 1/2 Cup jaggery and 1/4 Cup water. It melts and bubbles start forming. Then I remove it from the flame. Sieve and mix in 1/2 Cup coconut.

2. Now add thin Poha, first 1 Cup, mix well. Then if needed add 1/4 Cup at a time till the texture and sweetness is perfect. Do taste tests.

3. When the mixture is even and done, add ghee and cardamom powder. Mix well.

Serve with Chane Usli. I have garnished the Godu Phovu with Tulsi leaves as they do in temples.

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Notes:

* Mixing few Tulsi leaves in the Godu Phovu not only makes it more aromatic, but gives us the benefit of eating Tulsi leaves which are very healthy and also giving us the divine feel of temple prasad.

* Thin Poha does not need soaking. Just mix as it is with melted jaggery. Add little at a time to ensure you don’t over add the poha as it leads to less sweet poha.

* Both these recipes require atleast the amount of freshly grated Coconut I have mentioned. Lesser than that, it does not give the authentic taste. You can add more too if you love coconut.

* Make sure to cook the chickpeas till soft.

* Black chickpeas can be substituted with white chickpeas too.

* The cooked water is usually drained and kept for Chane Saaru (A kind of rasam). Just add salt to the water and bring to a boil. Season coconut oil with mustard seeds, curry leaves and broken red chillies. Pour over the boiled water. Mix well. Serve with rice meals. You can also give fried garlic seasoning instead.

* You can also check this Quick to make Kerala style Kadala curry recipe.

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Barnyard Millet idli | No rice Idli recipe

What does breakfast mean to you? I am sure we have our own choices when it comes to breakfast dishes. For some, it may mean just to have a cup of tea or coffee with toast or a bowl of cornflakes with milk or even just fruits to start the day while for some it may be a typical Indian style breakfast (guess for who? πŸ˜¬πŸ˜†). I realized the importance of breakfast during our trip to Singapore and Thailand few years back.

The hotels we were staying had an amazing in-house restaurant serving “free” buffet breakfast (make my trip deals πŸ˜„) every morning of our stay. The first couple of days, I was super excited looking at the magnificent spread of assorted breads, freshly baked aromatic cinnamon buns and raisin rolls (fav fav ❀️❀️), croissants lathered with butter, tasty mashed potatoes with kidney beans, variety of fresh fruits and juices along with a live counter of the most delicious waffles. These were among the vegetarian options and I remember, I was more excited than my daughter to see the goodies. 😍😬

But that excitement lasted exactly for two days and after that, I started craving for my idli – dosa – chutney – poori – bhaji – upma – poha and that made me realize where my food roots belong too. For me, breakfast meant this and I could never survive on continental style of breakfast for long (unless it was the only option to stay alive of course πŸ˜‚πŸ˜‚). We were lucky that both Singapore and Thailand had many Indian options available and we would have a second “proper breakfast” there daily. Some fun memories those are! πŸ˜„

Coming to today’s post, this is what my kind of breakfast looks like. Idlis made with Barnyard millet and Urad dal with coriander leaves chutney. Filling, healthy and so so delicious. Once we eat it, we get fueled up for the day and there are no snack pangs in between which is very necessary not only for weight loss but also to avoid junk food binge.

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I learned this combination from my dearest Vinaya Prabhu Akka who is an inspiration for me. Her site is a treasure trove of amazing vegetarian recipes and I am so happy to have tried this idli and chutney from her recipe collection. She is not only very talented but also encourages all of us so well that we are indebted to her for her love and support. ❀️❀️

The food group that we belong to, whose admin Vinayakka is, turns 1 and we are dedicating a day to her recipes. So this is my contribution, a tribute to her for being such a wonderful person and managing the group so well. We are one big family now and it’s all due to her. Hope you like my post, Akka. ❀️

These idlis come out so soft that you cannot say it does not have rice at all. My kids loved them so much that on their request, I made them on 2 consecutive days last week. Such is the flavour combo of this idli- chutney.

Do try them and you will surely love it. Happy and healthy cooking! ❀️

Thank you so much Vinaya Prabhu Akka for the recipe. πŸ™

RECIPE:

Adapted from: Vinaya’s Culinary Delights

Ingredients: { Makes about 26 idlis }

1 Cup Urad dal (I used split ones)

1 1/2 Cups Barnyard Millet

Salt to taste

{ Barnyard Millet is called Varai in Konkani, Kuthiraivali in Tamil, Sanwa in Hindi and Kavadupullu in Malayalam }

Step by step recipe:

1. Soak Urad dal and Barnyard millet separately after washing them well for about 3 hours.

2. Now drain water from the Urad dal completely and grind with about 1 cup water to a smooth paste. Add drained Barnyard millet to it.

3. Grind to a slightly coarse paste. Add to a bowl along with salt. Keep for fermentation at room temperature for about 8 hours or overnight.

4. While making idlis, pour into greased idli moulds. Please note that the batter does not rise much like regular idli batter but idlis do come out soft. So don’t worry if the batter has not risen after fermentation.

5. Steam in idli steamer for 15 to 20 mins or till done. A knife inserted in the center of the idli should come out clear and free from wet batter.

6. Allow it to cool slightly and then remove from the moulds using a knife or back of a spoon. Serve with a chutney of your choice.

Notes:

* I served them with Roasted gram dal and coriander leaves chutney. Tastes amazing with this chutney.

Click on the image for the recipe.

* Do not grind the Barnyard millet smoothly. Just keep it slightly coarse to get perfect texture of the idlis.

* The fermented batter does not rise much. But don’t worry about it. The idlis will still be soft.

* The original recipe of idlis were made in grinder while I made in mixer. But still the ratio of Urad to Barnyard millet gave me very soft texture of idlis.

* I used Manna brand of Barnyard millet as it is readily available here in Qatar. For readers living here, I buy them from Lulu hypermarket or Grand hypermarket in Wakra.

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Here is my Compilation of all my no rice dosa recipes.

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me ❀️) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her ❀️) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. ❀️

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. β€οΈβ€οΈπŸ™πŸ™

Hope you all will try this recipe. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas

Falafel Flatbread | Vegan, gluten free flatbread recipe| Snack idea for kids

Though I don’t feel proud of myself quite often, just looking at this falafel flatbread is making me swell with pride that this is homemade by me. 😍 And how happy I am to share this with all of you as I know you will feel the same emotion when you bake these cute little breads for your family. ❀️

I am part of many facebook food groups and my news feed is always filled with delicious looking food posts by members of various groups (which I why I don’t browse fb when my son sleeps on me during evenings. Looking at fb makes me hungry and I can’t move 😭😭). Other times when I browse, I keep saving posts which attract me and these breads were one among them. As I checked the recipe, it was super easy. So I was so inspired that I made it the next day itself (for my love for falafel specially falafel wraps from our nearby Freshway cafe. Yum! πŸ˜‹).

And the kids loved the bread so much that it got over and I hardly got a bite. πŸ˜„ So after that, these have become a weekly fare at my house for evening snack as the kids love it a lot (kids food preferences rule here πŸ˜…). Also did I mention it’s less job for me too. Just grind everything, spread on a plate, dump into the oven. Done! Easy peasy! 😁

Did you notice how beautiful do they look and I loved how the pictures came out too. Here’s one with the tomato plant in our garden filled with different plants (My husband’s babies, his love, his life πŸ˜„).

My orange thread also shows up in most of my pictures. It’s actually a prasad from Hanuman temple in Moodbidri near Udupi. I have been a devotee of Hanumanji since a child and used to wear his pendant until marriage. Whenever I feel scared, worried, lost, I hold the thread and feel he is always with me. I also have made a ritual to listen to Hanuman chalisa daily and also chant the Hanuman stothra with my kids before sleeping so that they don’t have bad dreams.

And *like always😬* I deviated from the main topic but I love sharing bits about my personal life with all of you as I consider all my readers, a part of my extended family. Hope you try this flatbread and if you have any doubts, please message me. It will be pleasure to help! ❀️

RECIPE:

Adapted from: CookwithK

Ingredients: { Makes about 4 regular bread sized flat breads}

1/2 Cup dried white Chickpeas

About 20 sprigs of Parsley leaves

About 10 sprigs of Coriander leaves

1 small sized Onion, roughly chopped

3 to 4 Garlic cloves, roughly chopped

1 Green chilly, optional

1/2 tsp Cumin powder

1/4 tsp Pepper powder

1/4 tsp Baking soda

Salt to taste

1/4 Cup + 3 Tbsp Gram flour or Besan

1 Tbsp Oil (I use coconut oil)

Oil for greasing the plate

Step by step recipe:

1. Soak the chickpeas in atleast double the water for 8 to 10 hours. Drain the water.

2. Add the chickpeas along with parsley leaves, coriander leaves, green chilly, onions, garlic, cumin powder, pepper powder, salt and baking soda into a food processor.

3. Grind, pulsing several times till it turns into a coarse grainy mixture. Pour into a bowl. Do NOT add water while grinding.

4. Refrigerate for 30 mins. Then remove and add chickpea flour. Mix well using your hands. It will be a loose mixture and not very firm, but still held together. Also add oil and mix well.

5. Preheat the oven at 200 C for 10 mins. Grease a oven proof plate generously with oil (or use parchment paper). Add this mixture over it and flatten evenly into a thin layer using your fingers as shown.

6. Bake in the center rack of your OTG (or with both rods on or in bake mode of your convectional mode oven) at 200 C for 20 to 25 mins till the edges get brown and the center is not soft, free from raw mixture and cooked well.

7. Now let it cool completely. Cut into squares or rectangles using pizza cutter.

8. While serving, top with cream cheese or hung curd along with pepper powder and add cucumber slices, tomato pieces, parsley leaves and olives. Get creative and garnish as you like!

Notes:

* No need to cook the chickpeas. It is soaked and ground directly with the herbs and spices.

* If you don’t have parsley, substitute with more of coriander leaves.

* I make this even without onion or garlic and it does not make much difference to the texture. So if you don’t eat onion/garlic, you can skip it.

* Be sure to grind the mixture to a coarse mixture and not smooth paste.

* Do NOT add water while grinding.

* It takes me 1/4 Cup + 3 Tbsp Chickpea powder to get the mixture bind perfectly. More chickpea powder might make the flatbread dry. So don’t add more than the mentioned measurement.

* I used coconut oil. You can use any oil that you use.

* Make sure to generously oil the plate so that the flatbread does not stick to it. Or use baking parchment. I always prefer oiling my plate though.

* Don’t keep opening the oven door atleast till 20 mins into the baking time. Mine takes exactly 25 mins to bake perfectly.

* They are dry on the surface but moist and soft inside. Don’t over bake as it can lead it to become hard.

* Topping with cream cheese is our favorite!

* You can also top it with Homemade Hummus or Eggless Mayonnaise. I have shared the recipe on the blog earlier. Garnish with veggies of your choice.

* These flatbread last well at room temperature for couple of days. Mine gets finished off before that by my family.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Collection of “no rice” dosa recipes

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My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🀩)

We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing child in me πŸ˜…) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❀️).

My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. πŸ˜‚ Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) πŸ˜„

Instant “no rice” Dosas/ Bhakris:

1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❀️

Recipe here: Rava Bhakri/ Instant Semolina dosas

2. Instant Cucumber dosas: This is a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.

Recipe here: Instant Cucumber dosas

3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍

Recipe here: Eggless Tomato Omelette

4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❀️

Recipe here: Instant Oats Vegetable Bhakri

5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.

Recipe here: Instant Oats Poha dosas

6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.

Recipe here: Instant Jowar Vegetable Bhakri

Dosas which don’t need fermentation:

1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! πŸ˜„ The way our brain works overtime in motherhood. πŸ˜‚πŸ˜‚ Turns out so delicious too! No fermentation required makes it very easy too.

Recipe here: Moong sprouts and Oats dosas

2. Masoor dal dosas: One of the most tried and loved recipe by my readers. Try masala dosa with this and it tastes amazing. ❀️

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍

Recipe here: Ragi Set Dosas

2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. πŸ˜€

Recipe here: Urad – Jowar flour dosas

“No rice” dosas with Whole Millets

1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.

Recipe here: Bajra Moong dal dosa

2. Little Millet dosa: A very healthy yet tasty dosa with Little millet. Great idea to include this variety of millet in your diet.

Recipe here: Little Millet dosa

Other “no rice” dosa recipes:

1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. πŸ˜€ So these dosas are indeed very special for me. ❀️

Recipe here: Oats mixed dal dosas

2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.

Recipe: Broken wheat Mixed dal dosas

3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.

Recipe here: Urad whole moong dosas

4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❀️

Recipe here: Urad wheat flour dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

I have made two other recipe collections. You can check them out.

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Urad – Jowar dosa | No rice dosa

I have already posted some of the “no rice” dosas that I make and Broken wheat – mixed dal dosa has been a favorite among my readers. Many have tried and sent me pictures. Makes me so happy when readers try and love my healthy recipes. ❀️

I have also been getting messages to post more of such dosa recipes which don’t contain rice since they have a diabetic in the family and would like to avoid rice in their diet. So here is a crispy dosa with Urad dal and Jowar flour. I brought Jowar flour only recently but we all loved it in these dosas. The kids hardly knew the difference and enjoyed it like regular dosas (much to my surprise and happiness too ❀️).

Ragi Urad idli and dosas are a commonly made breakfast in my house after reading about the health benefits of millets many years back. My kids having eaten it as their first food (yes, I gave them dosas and idlis instead of ragi porridge) love it very much. So I would like to tell all of you (specially to new parents) to include millets in your kids’ diet as early as possible so that they don’t reject later. They are very beneficial to thier growing bodies, also keeps us full for long time which avoids mid meal hunger pangs.

Health benefits of Millets: Gluten free, Rich in vitamins, minerals and antioxidants, Rich in Iron and folic acid.

Hope you all try this healthy and delicious dosa too. Happy and healthy cooking!

RECIPE:

Ingredients: { makes about 14 dosas }

2 Cups Jowar flour / Sorghum flour

1 Cup Urad dal ( I use split ones )

1 tsp Methi / Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak Urad dal along with Methi in enough water for atleast 4 hours. Drain water from it and add to a mixer. Also add about 3/4 Cup water.

2. Grind to a smooth paste. Pour in a large bowl.

3. Take Jowar flour into another bowl. Add water to make a smooth, lump free slightly thick batter. It took me 2 Cups water for 2 Cups Jowar flour.

4. Mix both batters well also adding salt.

5. Keep it covered at room temperature for atleast 8 hours. Might take upto 12 hours for batter to ferment during winters.

Love it when well fermented batter welcomes me in the morning 😍

6. Heat a dosa pan and add a ladle of dosa in the pan. Spread into a thin dosa using the back of the ladle. Cover and cook. Add ghee or oil when the dosa cooks. Cook till the dosa is batter free on the surface and the underside turns brown.

7. Remove and serve with a chutney of your choice.

Notes:

* I serve these dosas with Mint Coriander chutney. Just grind coconut with ginger, green chillies, mint leaves, coriander leaves, curry leaves, tamarind and salt to a smooth paste. You can season with mustard seeds and curry leaves in oil over it. I don’t season as my daughter does not like it.

* Be careful while adding water to Jowar flour. Add 1 Cup water first and mix well. Then add 1/2 Cup at a time to bring it to thick consistency. Took me about 2 Cups water for 2 Cups Jowar flour.

* For making dosas crisp, add ghee or oil and cook till the dosas turn really brown in the underside.

* Leftover batter can be refrigerated and used the next day.

* Be mindful of the climate and grind early during winters as it will take time to ferment during cold weathers.

* Our favorite dosas without rice: Broken wheat – mixed dal dosa and Masoor dal dosa.

* Our favorite idlis without rice: Urad Moong dal Idli and Ragi Urad idli. (you can make dosas too with both these batters)

Mushti Polo | Traditional Konkani style soft dosa

My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)

Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🀣🀣).

Yes, I truly understand now. πŸ˜‚ All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.

Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❀️ Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 8 dosas }

1 Cup Raw white rice ( I use any medium grain rice available here )

3 Tbsp Urad dal ( I use split ones )

1 Tbsp Methi / Fenugreek seeds

1/2 Cup thick or thin Poha / Beaten rice

1/2 Cup fresh or desiccated Coconut

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take rice, Urad dal and Methi in a large bowl.

2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.

Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.

3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.

4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.

5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.

6. Remove and serve hot with a chutney of your choice.

Notes:

* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.

* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.

* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.

* You can also use green chillies instead of red chillies.

* This dosa is a thick one and to be roasted only on one side on medium flame.

* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.

* You can check all my 25 dosas on my Dosa Corner page.

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

Finding healthy evening snacks are the most difficult for me as most of the snack ideas that are available online are deep fried ones or with bread. Though I bake my own wheat bread and we enjoy it with fresh cream cheese spread, still I have to think of varieties each day to feed my kids who get bored very quickly. πŸ˜€

I am also sorry that I always write about my kids. It’s because all my recipe ideas are inspired by what they like and I keep making the dishes they absolutely love. ❀️ Hope it is helpful to mothers like me who want to make their kids eat healthy yet get run out of ideas.

These rotis were found on a day when I had leftover drumstick leaves potato curry and I had to make something quick for the kids. I just added wheat flour and made rotis with it. The kids loved it so much that it has now become a regular in our place whenever I get drumstick or Methi leaves (best way to get leaves in their tiny tummies 😍😍).

This is very filling, yet tasty and very healthy. Best part is it stays soft after many hours. So you can give for lunch box too. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

1 Cup mashed Potatoes (Pressure cook potatoes till soft, peel and mash well)

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

1. Heat ghee in a pan (I use my iron kadhai for this recipe.). Add Jeera. Fry little and add mashed potatoes along with drumstick leaves, Turmeric powder, Garam masala powder, red chilli powder and salt. Mix everything well and cook for two mins.

2. Allow it to cool. Then add wheat flour and water to make a smooth dough. You can add a pinch of salt to this if needed.

3. Make small balls of this dough, dust in dry wheat flour and spread using a rolling pin into rotis of medium thickness (slightly thicker than chapatis).

4. Cook on a hot tawa and use ghee while frying both sides.

5. Remove from flame and serve with mint chutney and curd.

Notes:

* I serve this with Pudina Lehsun chutney and curd. Makes a great combination.

* You can substitute drumstick leaves with Methi or fenugreek leaves too.

* I make and keep these in a steel container and it stays soft even after many hours. So really good idea for lunch boxes.

* The dough also can be made beforehand and refrigerated in an airtight container. Lasts well for a day.

* I add 1/4 Cup leaves to 1 Cup mashed potatoes and 2 cups wheat flour. You can increase the quantity of leaves if you want. I find this ratio good for my kids as the taste is not very overpowering while it gives them the nutrition too.

* You can also check the spicy idlis with drumstick leaves which we Konkanis call Mashinga palle sannamuddo.

* Do try these rotis or your regular parathas with Pudina Lehsun chutney. Tastes amazing.

* One more snack idea which is very filling and my kids’ favorite are these Masala Oats Parathas. Very delicious!

Charmbure dosa |Puffed rice Dosa | Both soft and crispy dosas with one batter

In my house, breakfast any day is either any variety of dosa/Idli or upma/poha. I make upma/ poha only on days when I have dosa batter handy for kids (they are HUGE dosa fans and for them breakfast means only bobbo or iddi {dosa/idli}). So, any new variety of dosa instantly grabs my attention and I have to try it out.

In one of the Konkani food groups that I am in, an amazing cook Anusha Mallya shares beautiful pictures of her dishes and I am always mesmerized specially by her dosa pictures. The dosas look so attractive that I had to try it as well. I saw that it had more rice than I regularly use and also had puffed rice in it which I found unique. So there I went as a dosa explorer (like Dora – the explorer, I could be Mitha – the dosa explorer πŸ˜…πŸ˜…).

And imagine my excitement when it came out so well. Like magic, I could make it super crispy (the way my daughter likes it), medium crispy for my son and husband, soft ones for me (ek teer se teen nishaane! πŸ˜‚) In all three ways, the dosa tasted amazing. It is definitely a keeper of a recipe. Thank you Anusha for your great recipe share! πŸ™

Hope you all try and love it too. If nothing, a wonderful change from the regular breakfast. Do try with tomato chutney. They make a great combination. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 25 dosas }

3 1/2 Cups Raw white rice or Idli rice or Dosa rice

1 Cup Urad dal (I use split ones)

2 tsp Methi or fenugreek seeds

1/2 Cup Bhel or puffed rice or Charmbure

Salt to taste

Step by step recipe:

1. Wash well and soak rice in atleast double the amount of water for atleast 4 hours. Wash well and soak the Urad dal along with Methi for atleast 4 hours. Now drain and add the Urad dal- Methi to the mixer.

2. Grind with about 3/4 Cup water to a smooth paste. Water amount depends on your mixer. Pour in a bowl. Now add the rice to the mixer along with puffed rice.

3. Grind the rice-puffed rice mixture to a smooth paste. It took me 3/4 Cup water to grind this too. Mix both the batters with hands adding salt.

4. Ferment the batter overnight or for atleast 8 hours.

Look at that well fermented batter 😍

5. Now heat a dosa pan and pour a ladle of batter onto it and spread into circle.

6. Cover and cook till dosa cooks. Add ghee while it cooks. Flip and cook for about half a minute.

7. Serve hot with a chutney of your choice. I have served with my Amma’s tomato chutney.

Notes:

* I use any variety of raw white rice available here for my dosas and idlis.

* Puffed rice gives it the crispy texture but also a softness if the dosa is made thick. If you don’t have puffed rice, substitute with equal amount of flattened rice or poha.

* If you like extra crispy dosa, cook till the underside turns really brown and looks like this.

* If you like soft dosas like set dosas, just pour a ladle and don’t spread much. Also cook only one side. It will turn out like this.

* Below, I have made the dosas medium crispy. So these dosas can be made in three ways which is the best part of this batter.

* I have served it with my Amma’s style of tomato chutney and it makes a great combination.