Tag Archives: Breakfast

Methi Thepla | Easy, soft, flavourful theplas with fenugreek leaves

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As my son is sleeping after coming back tired from school, I have finally sat down to write this recipe of Methi Theplas which are his favorite 😍. He loves variety of dosas, bhakris, parathas and his recent love is this Methi Thepla. ❀️ It’s winter now in Qatar and we have fresh methi (fenugreek) leaves growing in our tiny kitchen garden, handled very lovingly by my husband. Here are the tiny yet pretty and very healthy leaves 😍

These leaves are plucked when my son demands for Theplas and love how homegrown leaves have an amazing flavour of it’s own. Farm to kitchen lifestyle is really the best way to enjoy and respect food. ❀️

Though I also make Alu methi and methi dal, these Theplas have become more regular as my kids love it. It’s also very easy to make and hardly takes 30 mins from start to finish.

They also stay well at room temperature for few hours and remain soft. So, in case there are leftovers, they still taste yum when enjoyed later.

Do try this delicious and healthy variation instead of rotis or parathas and you will definitely love it. Happy and healthy cooking ❀️

Ingredients: { Makes about 7 Theplas }

1 Cup = 240 ml

1 cup finely chopped Fenugreek leaves/ Methi leaves

2 Cups Wheat flour / Chakki ka Atta

2 tsp white Sesame seeds / Til

2 tsp Oil ( I use coconut oil)

1 tsp Red chilli powder

1 tsp Coriander powder

1/4 tsp Turmeric powder

A pinch of Hing/ Asafoetida

Salt to taste

Approx 1/2 cup water to make the dough

Oil or Ghee to cook the Theplas

Step by step recipe:

1. Take finely chopped methi leaves in a large mixing bowl (I chop the tender stems too along with the leaves. You can chop only the leaves if the stems are thick). Add sesame seeds, red chilli powder, coriander powder, turmeric powder, salt, oil, hing.

2. Now add wheat flour and mix everything well. Add water little by little and form a soft dough just like chapati dough.

3. Now divide the dough into equal sized balls as shown.

4. Using dry wheat flour, dust each of the balls and roll just like chapatis.

5. Heat a pan and fry the Theplas, both sides while applying oil or Ghee. Cook till brown spots appear on either sides of the Thepla.

6. Enjoy hot Theplas with curd and pickle or even as it is. Tastes so yum ❀️

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Notes:

* You can also enjoy them after a while as they remain soft for many hours. Hence they make an excellent lunch box option or to make and carry during traveling.

* Just pack them tightly in a steel box or a hot case.

* The ratio of 1 : 2 for methi leaves : wheat flour works well for me. If you change the ratio, it might be difficult to roll the Theplas.

* Remove thick stems from methi leaves before adding to Theplas. I add thin, tender stems finely chopped and you can never feel them in the mouth.

* Make sure to cook both sides of the Theplas well with oil or Ghee which makes the Theplas soft.

* I also make Theplas adding yogurt which is another method you can try. I make Bottlegourd or Dudhi/ Lauki Thepla that way. Here is the recipe : Bottlegourd Theplas

* For growing your own methi leaves, just sprout regular methi seeds and add them to soil. You can also grow in pots of you don’t have the space for direct soil. It takes about two weeks for methi leaves to grow completely once sowed in soil. I have shared the detailed blog on how to sprout methi seeds in this blog. You can check HERE.

Kodo Millet Dosa | Soft and tasty Millet Dosa recipe

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Dosa is our favorite breakfast and when we are spoilt for choices, how can one resist making it almost everyday. πŸ˜… We Konkanis are famous for our unique yet delicious dosas and it makes me so happy to add yet another dosa, 34th variety on the blog. You can check all the recipes here – Dosa Corner.

I started making Millet dosas few years back and we loved the flavour very much. Combine it with your favorite chutney and you have a healthy, filling breakfast ready. ❀️

However, I have noted that Millet dosas are best had hot and can’t be packed in tiffin boxes as the texture changes. Also, it tastes the best when cooked in ghee instead of oil.

Kodo Millet is a lesser known millet variety but dosas made it with tastes really delicious, trust me on this. Once you start making it, you are sure to make it again and again..

Hope you all try and like it. Happy and healthy cooking ❀️

RECIPE: { Makes about 15 dosas }

Kodo millet is also known as Kodra (English), Varagu (Tamil), Arikelu (Telugu), Harka (Kannada), Koovaragu (Malayalam)

Ingredients: { 1 Cup = 240 ml }

1/2 Cup Urad dal

2 Cups Kodo Millet

2 tsp Methi/ Fenugreek seeds

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, Kodo millet and methi seeds in separate bowls in atleast double the water for 4 hours.

2. Now discard the soaked water from Urad dal and grind it with methi (along with soaked water) till it turns into a smooth batter adding water little by little as required. Pour into a large vessel. Add drained Kodo millet into the mixer.

3. Grind the millet with little water to a smooth paste. Pour into the same bowl. Add salt and mix well with hands.

4. Keep in a warm place for 8 to 10 hours for the batter to ferment.

5. Make dosas either thick or thin. My kids like it thick while we like it thin. For making it thick , just pour a ladle of dosa batter and don’t spread much. For making thin, spread the batter over the pan. Add ghee and cook till the surface cooks. Flip and cook for thick dosas.

6. Repeat the same with the rest of the batter. Serve with a chutney of your choice.

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Notes:

* You can refrigerate the leftover batter to make dosas later.

* I used Kodo Millet from Manna brand.

* Don’t discard the soaked methi water while grinding the batter. It is important to get a soft porous texture of the dosas.

* These dosas are best cooked in ghee and eaten hot.

* We love the dosas when made thin but kids like it thick. So make and see how your family prefers it.

* I served it with Hing Chutney. Grind coconut with red chillies, hing, tamarind paste, salt and little water to a smooth paste.

* You can check all my Millet recipes here –

Millet Recipes Collection

* You can all my “No rice” Dosa recipes here –

No Rice Dosa recipes Compilation

* You can check all my dosa recipes here –

Dosa Corner

Batat Phovu| Kanda Batata Poha | Easy Breakfast recipe with rice flakes

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Whenever I ask my husband what breakfast he would like to eat when there is no dosa or idli batter, he immediately says “Batat Phovu”. πŸ˜„ And to imagine that he used to simply dislike potatoes when we got married. I used to beg him to please get us some potatoes as it used to be my favorite vegetable. Yes, “used to be” πŸ˜‚ Now I have joined him in not liking potatoes so much but he is slowly liking them in some dishes and one of them is this Batat Phovu. 😍

In fact, it is he who suggested me that I should definitely share this recipe on the blog while I was sceptical as this is quite a well known recipe. “Everyone makes this and everyone knows the recipe..”, I told him. “But don’t think anyone can make it as perfectly as yours!”, was his reply instantly. (This man really loves what I cook πŸ˜‚πŸ˜‚)

So I decided to share the recipe on the blog. Because if it helps even one, I will consider my efforts worthwhile. Though I am not a perfect cook in any way, some dishes I cook comes out really tasty and Batat Phovu is one among them.

Here’s sharing the simple recipe for those who don’t know yet. Hope it’s helpful for you. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Serves 2 to 3 people}

1 Cup = 240 ml

2 Cups Thick Poha / Rice flakes / Beaten rice

2 Tbsp Coconut Oil

1 tsp Ghee

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Tbsp Peanuts

Few Curry leaves

3 Green chillies

1 medium sized Onion

2 medium sized Potatoes

1/4 tsp Turmeric powder

A pinch of Asafoetida/ Hing

2 tsp Sugar

Salt to taste

2 Tbsp Coriander leaves, for garnish

2 Tbsp freshly grated Coconut, for garnish

Juice of 1/2 an Indian lemon

Step by step recipe:

1. Heat oil + ghee in a pan. Add mustard seeds and cumin seeds. Allow mustard seeds to splutter. Now add peanuts, curry leaves and finely chopped green chillies. Fry for few seconds till peanuts get roasted.

2. Now add finely chopped Onion and fry till onions turn translucent.

3. Add peeled and finely chopped Potatoes and turmeric powder. Mix well and fry the potatoes for a minute. Now add few spoons of water. Cover and cook till the potatoes turn soft. Will take about 5 mins.

4. Meanwhile take Thick Poha in a bowl. Note to take thick variety of Poha and not the thin variety of Poha.

5. Now wash it well once or twice to remove impurities from it. Drain water completely after washing. Poha turns soft now. Add salt, sugar and hing powder. Mix well.

6. Once potatoes turn soft, add poha to it and mix well continually till the mixture combines. Cover and keep for 5 mins on very low flame.

7. Now remove from flame and garnish with finely chopped coriander leaves and grated coconut. Drizzle lemon juice on top. Mix well. Serve hot. Done! ❀️

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Notes:

* We like the Poha soft and moist. So I wash really well and also cook after adding to the pan. If you don’t like it soft, you can wash only once and just mix in the pan and remove from flame without covering it.

* Batat Phovu is best had hot when freshly made. If kept for long, it tends to get dry. In case you have to make ahead, just sprinkle few drops of water while reheating before serving. That makes it moist again.

* You can skip potatoes if you don’t like and make simple Kanda Poha with only onions.

* Some people also add carrots, capsicum and peas to this making it Vegetable Poha which is even healthier but my family loves Batat Phovu the authentic way only. Just shared as I thought it’s a great idea.

* I add oil + ghee to enhance the flavour of the Batat Phovu. You can add only oil if you like.

* Thick Poha is used to make Batat Phovu and not Thin Poha. Thin Poha is used in dishes like Godu Phovu (sweetened rice flakes) and Bhajjil Phovu (roasted rice flakes).

* I mix salt, sugar and hing in the washed Poha instead of adding in the pan as I have seen it results in even mixing and tastes really good.

* The thick Poha I use does not need soaking at all and turns soft when I wash it twice. If your Poha is very hard, you will need to soak for few minutes to make it soft before use.

* You can also try my other Poha recipes:

Kobi Pohe (Satwik version of Pohe with Cabbage)

Poha Vegetable Cutlet

Instant Poha Idlis

Instant Oats Poha Dosa

Other Breakfast Ideas

Walnut Chutney

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Recently I got a lot of walnuts (at super cheap price 😁✌️) which are so crunchy and tasty that I munch couple of them when I have mid meal hunger pangs. Apart from eating the walnuts as it is, I looked up for recipes so that I can add it in my kids’ diet too without them knowing (sshhh πŸ€«πŸ˜„).

That’s when I found that they could be added in chutneys and what better an idea as my kids love their dosa and idli with chutney. So I tried in many ways and finally found this way the best. In this chutney you can never say it has walnuts in it as the flavour of red chillies and hing masks the nuttiness of walnuts really well.

Today made this chutney with Rava Idlis and they made such a great combination that I felt like sharing it with you all instantly. Hope you all try it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Serves 2 to 3 people }

3/4 Cup freshly grated Coconut or Desiccated coconut

4 Walnuts

4 Kashmiri Red Chillies or to taste

1 tsp Tamarind paste

Pinch of Hing / Asafoetida

Salt to taste

For seasoning:

2 tsp Coconut Oil

1 tsp Mustard seeds

5 to 6 Curry leaves

Step by step recipe:

1. Take coconut, red chillies, tamarind paste, hing and salt in a mixer.

2. Roast walnuts in a small pan for few seconds. It just needs to heat a bit. Then remove from the flame.

3. Add to the mixer.

4. Add water as needed and grind to a smooth paste.

5. Remove to a bowl. Heat coconut oil in a pan. Add mustard seeds and when it splutters, add curry leaves and roast a little. Pour over the chutney. Mix well.

6. Serve with dosas or idlis.

Notes:

* I add 4 Kashmiri red chillies for 3/4 Cup Coconut. It does not turn out very spicy and I make it so as I make for my kids. You can increase as per your taste.

* 4 to 5 Walnuts are perfect for this measurement. If you add more, the walnut nuttiness might become more prevalent.

* I made this chutney with Instant Rava Idlis today.

* You can check my Variety Idli Recipes Compilation.

* I make more than 30 types of Dosas including many no rice dosas too. You can check:

All Dosa recipes

No Rice Dosa recipes

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Kobi Pohe | No onion No Garlic Satwik version of Poha with Cabbage | Breakfast recipe

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I know if you have come here to read the recipe, you must be wondering as to what kind of Pohe this is. The name itself is so unique that I too was amazed as I read it few months back. My friend on Facebook, Aparna Kamat had posted this recipe and as part of a theme, I had tried it. Even though I was hesitant as to how it must taste with cabbage (also called Kobi in Goan side), I was surprised that it tasted so delicious and I never missed onions in my Pohe.

Thus Kobi Pohe found it’s place in my kitchen and I started making this whenever I had fresh Cabbage or when I felt like making Pohe on Pooja days and I needed to skip onions in my dish. Cabbage substitutes onion really well and you can never tell the difference. Aparna says this Pohe is made in our temples in Goa and I must say, what a great idea!

Though our breakfast is mainly Dosa and Idli varieties, some days the dosa batter is not sufficient for everyone and that’s when I make seasoned dishes like this Kobi Pohe for breakfast and relish it.

Hope you all try and love it too. Happy and healthy cooking! ❀️

Thank you so much Aparna for your wonderful recipe. It’s a keeper for sure. ❀️

RECIPE:

Ingredients:

3 Cups Thick Poha/ Flattened rice/ Beaten rice

1 Cup Finely chopped/ Shredded Cabbage

2 medium sized Potatoes

3 to 4 Green chillies

1 inch Ginger piece, finely chopped

For seasoning:

1 to 2 Tbsp Coconut Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Tbsp Peanuts

A sprig of Curry leaves

1/2 tsp Turmeric powder

Salt to taste

1 Tbsp Lemon juice, for garnish

1/4 Cup finely chopped Coriander leaves, for garnish

2 Tbsp freshly grated coconut

Step by step recipe:

1. Keep finely chopped Cabbage, peeled and chopped potatoes, finely chopped ginger, green chillies and curry leaves ready.

2. Take the thick Poha in a large bowl and wash it well removing impurities if any. Drain and keep aside.

Note: Be careful while washing Poha as some Poha requires only be sprinkled with water and it turns soft. My variety of thick Poha needs to be washed well and drained completely to get the desired texture.

3. I add salt to this softened Poha. Mix well and keep. This ensures that salt gets mixed evenly in the poha.

4. Now heat oil in a large pan. Add mustard seeds and cumin seeds. When mustard seeds splutter, add curry leaves, ginger, green chillies and peanuts. Roast till peanuts turn slightly brown in colour.

5. Now add potatoes, cabbage and turmeric powder. Keep frying for couple of minutes. Now cover and keep on medium flame. Cook till potatoes turn soft.

Note: Only if needed, you can sprinkle little water for potatoes to cook. I don’t add water at all.

6. Now add the softened Poha and mix well. Cover and keep for 2 mins on low flame.

7. Remove from flame. Drizzle lemon juice and garnish with finely chopped Coriander leaves and freshly grated coconut. Done! Enjoy Kobi Pohe with a hot cup of tea. ❀️

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Notes:

* For a regular version of Poha which is called Kanda Poha in Maharashtra and we Konkanis call Batat Phovu, substitute Cabbage with finely chopped Onions. Rest procedure is the same.

* You can use white or brown Poha but make sure it is Thick Poha and not Thin Poha.

* If you are unsure of whether your family will like this or not, just use 1/2 Cup Cabbage first. Trust me, you just can’t say the difference between this and Kanda Poha. Just be sure to finely chop the Cabbage such that it mixes well with other ingredients.

* I also like to drizzle a spoon of ghee at the end as garnish while making any kind of Poha. It not only ensures that the poha is not dry but gives a wonderful flavour to the poha too. It is completely optional but just sharing the way I do.

* All Breakfast Recipes: Breakfast Recipes Collection

* All recipes with Poha: Poha recipes Collection

* All recipes with Cabbage : Cabbage Recipes

* My favorite recipe with Cabbage : Cabbage Kosambari

* My favorite recipe with Poha : Instant Poha Idli

Methi dosa | How I make my dosa regularly | Kids’ Favourite dosa

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My Dosa Corner page is proof for our Dosa love. It has 35 Dosa recipes as of now (just back from counting πŸ˜€) and here is the 36th variety of dosa – Our favorite and a dosa which I make most regularly, Methi dosa. ❀️

Methi or Fenugreek seeds when soaked and if the soaked water is used while grinding the dosa batter yields really delicious dosas. Also, is very beneficial for our body. I have been making different kinds of Urad dosas but this one works perfect for me and is a weekly once dosa at our place.

My kids’ can eat these dosas for breakfast, lunch, snack and dinner (True dosa lovers 😍😍). Making dosas for them and watching them enjoy it is my happiness. ❀️

Hope you all try and enjoy these dosas too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: Makes about 20 dosas

1 Cup Whole Urad dal (can use split urad too)

2.5 Cups White rice ( I use any regular white rice or parboiled rice)

2 tsp Fenugreek seeds/ Methi

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, rice and fenugreek seeds in separate vessels in atleast twice the amount of water for 4 hours.

Note: Do soak fenugreek seeds separately as we won’t be draining the soaked water but will use it while grinding the batter. This gives best texture to the dosas.

2. Drain water from Urad dal and add to the mixer. Now add the fenugreek seeds along with the soaked water.

3. Grind to a smooth paste. Pour into a large vessel.

4. Drain water from soaked rice too and grind it to a smooth paste adding little water as needed. Add this to the Urad dal paste. Mix well adding salt.

5. Keep it covered to ferment for about 8 hours at room temperature.

6. Heat a dosa pan and spread a ladle full of dosa batter into a circle.

7. Cover and cook till the surface cooks. Add ghee on top and sides.

8. Flip and cook for crispy dosas. Else you can just cook one side, fold and remove the dosas. Serve with a chutney of your choice!

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Notes:

* I have served this dosa with Hotel Style Tomato Chutney. Tastes really delicious with this chutney.

* Leftover batter can be refrigerated and used for two to three days.

* Please do soak fenugreek seeds in a separate container and do not discard the soaked water while grinding. Use it as it is very healthy and will also give a great texture to the dosa.

* You can also make dosas within an hour of making this batter as it still turns soft and tasty. I make it when my son craves for dosas and the batter is just ground. He loves it.

* Soft dosa lovers can make the dosa thick and cook only one side. Crispy dosa lovers can make the dosa thin and cook both sides till crisp.

* You can check all my Dosa recipes (35 Dosa recipes): Dosa Corner

* All my No rice Dosa recipes: No rice Dosa recipes Collection

* Chutneys which we love: Chutney recipes

Matta rice – Urad dosa | Surai Ukde Udida polo

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As all of you already know, dosas are our family staple breakfast. So much that any day any time any variety of dosa batter would either be fermenting or ready in the refrigerator (talk about dosa love ❀️). This is one variety that I have been making quite often now and happy that I am able to share it today with all of you.

We have been home bound again since few weeks due to the sudden increase in Covid cases here in Qatar and my daughter’s classes are also online now. Half of my day goes in juggling between managing her classes, entertaining my son and cooking alongside while the rest half goes in playing with them and finishing off my chores. So I hardly get the lavish time that I used to get before to blog.

And whenever I do get some little time in between, I prefer to watch random YouTube videos or listen to my favorite songs and bhajans while walking inside my home or arranging the toys which has become my way to soothe myself. Along with these, the weather has become so beautiful in Qatar with light rains that I just sit looking outside at the trees, the birds and the precious raindrops. It’s a gift from nature that I was waiting for since many years. ❀️

Hope you all are doing well too. Really wishing peace and happiness with good health for all of you. Since this is my first post in 2022, I take this opportunity to wish all of you a very Happy New year too. Stay safe, take care. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Makes 17 dosas}

1 Cup Urad dal (I use split ones)

1 Cup Matta rice/ Parboiled rice/ Ukde tandulu in Konkani

1 1/2 Cups White rice (any variety)

1/2 Cup thick Poha/ flattened rice

Salt to taste

Oil or Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal separately and matta rice- white rice together in two vessels for 4 to 6 hours. (Matta rice needs more soaking time.) Here is the picture to show the rice varieties that I have used.

2. After soaking time, drain the water and add Urad dal in a mixer.

3. Grind to a smooth paste adding little water. Add to a vessel. Now drain and add both the rice along with poha in the mixer.

4. Grind this to a smooth paste. Add it to the Urad dal batter along with salt. Mix well with hands.

5. Keep covered at room temperature for 8 to 10 hours. I keep the batter for about 12 hours now since it is winter as the batter takes more time to ferment. In summers, 8 hours would be enough.

The well fermented batter ❀️

6. Mix the batter well once. Heat a dosa pan and pour a ladle of batter in the center. You can make both thin or thick dosas with this batter but we prefer thick spongy dosas. Add ghee over the dosas once the surface looks cooked.

7. Flip and cook the other side for few seconds too.

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

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Notes:

* I usually make a simple ginger chutney with this dosa. Just grind coconut with ginger, green chillies, tamarind, salt and little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* I use the Palakkadan Matta rice variety which we consume daily for our meals, to make this dosa. It is also called Kerala red rice or Kerala Parboiled rice. In Konkani, we call it Ukde tandulu. You can use any variety of brown rice.

* Note that the soaking time for Matta rice is atleast 6 hours so that it grinds well in the mixer.

* Poha makes this dosa very spongy and soft. I use thick variety, you can use thin ones too.

* This batter stays well if refrigerated for couple of days. Ideal for lunch boxes too as the dosas stay soft for a long time.

* I got inspired to make this dosa from my Surai Ukdle Polo, a dosa commonly made in Konkani households.

* I also make Paniyarams or Appos with Matta rice and mixed dals – Mixed dal Appos.

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Instant Sweet Appo | Wheat Jaggery appe | Easy Sweet Paniyaram | Godu Appo

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The bowl of sweet appes that you can see above has been finished off by my sweet 3 year old son as I write this. After I made it and gave him one, he took a bite and asked me innocently, “mmm yummy Amma, ye hotel?” πŸ˜„. I felt very happy and like a chef that my son found the appes so good that he thought they were from hotel. 😍

He wanted more and finally ate the whole bowl of it. My heart filled up as a mother by seeing him eat happily and I wanted to share my happiness with all of you too as soon as possible. So, sat to write down this blog now itself. ❀️

These appes were one among the first I learnt to make when I got the Appe pan as we have grown up eating them. My kids love it a lot and I make it regularly for them as a tasty snack. It’s so quick to make yet fills up their tummies in a healthy way. ❀️

I also want to share a glimpse of my kitchen counter with all of you today seeing which makes me very happy each day. I love arranging it and love to keep the house clean. Took this picture to send my Amma and felt like sharing with you all too. A peek into my kitchen and my favorite place in the house. 😍

The popsicle molds are my recent purchase and I am loving making new varieties of fruit popsicles each day for the kids. Their excitement while enjoying them is one of a kind. 😍 Will share the recipes when I find time. ❀️

Hope you all loved reading this blog. Do try these appes and I am sure you will love them. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 24 small sized appos }

1 Cup Wheat flour (Chapati Atta)

1/2 Cup Jaggery powder or to taste

2 to 3 Tbsp freshly grated Coconut

A pinch of Salt

1/4 tsp Cardamom powder

1/2 Cup Milk

1/2 to 3/4 Cup water (to make the batter)

1 small Indian Banana (1/4 Cup mashed banana)

Ghee to cook the appos

Step by step recipe:

1. Take 1 Cup wheat flour, 1/2 Cup Jaggery powder, about 2 Tbsp freshly grated coconut, salt and Cardamom powder in a mixing bowl.

2. Add 1/2 Cup Milk and water (1/4 Cup each time) to make a slightly thick lump free batter. It takes about 1/2 Cup to 3/4 Cup water to make this batter depending on the brand of wheat flour and how much water it absorbs. The consistency should be neither very thin nor very thick. It should be thicker than dosa batter.

3. Now add the mashed banana to the batter. Mix well. I add 1 small Indian Banana which is 1/4 Cup when mashed.

4. Now heat the Appe pan and when it becomes hot, reduce the flame to medium. Now add a drop of ghee in each of the holes of the pan. Add one spoonful of batter in each of them. Don’t keep the flame on high as the appes may turn black in colour. Always keep the flame on medium to get golden coloured appes.

5. Cover and cook for a minute or till the surface looks slightly cooked.

6. Flip and cook for a minute again.

7. Serve them warm or at room temperature. Tastes so yum! 😍

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Notes:

* You can skip banana if you don’t have but trust me, these appes taste really heavenly with the banana flavour and the slight bite of bananas in them.

* If you are not adding bananas, you will need to add a pinch of baking soda to help the appos fluff up. I don’t like to use soda and hence I add bananas everytime while making appos.

* This is how I make Wheat banana pancakes too. So you can use appe batter to make pancakes.

* The measurements I have shared above works very well for me. You can add or reduce jaggery, coconut and milk as per your taste.

* Always cook the appes in medium flame for perfect golden coloured appes.

* I also make Mixed dal Appes which comes out delicious. You can check the recipe here.

Variety Idlis compilation | Different types of Idlis | More than 21 varieties

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As I started compiling all the 21 varieties of Idlis for this post, I got nostalgic and went back to the memories of my first few months here in Qatar when I hardly knew to cook nor to make idlis. I only made dosas or upma for breakfast and idlis were a luxury when we visited any South Indian restaurants (I remember I used to crave idlis so badly 😍).

So the next time when I visited my parents in Kochi, my dad took me to Broadway ( a place known for its large collection of utensil shops and all kinds of shops that you can think of πŸ˜„). There he bought me this small Idli steamer or Pedavan as called in Konkani and since then, this Pedavan has been my true friend in the kitchen. 😍

Drumstick leaves idlis in my Pedavan 😍

It was in 2012 that my dad gifted me this steamer and I never thought that in 2021, I would be compiling 21 varieties of Idli recipes in my blog. What a wonderful coincidence there! ❀️

This post was long pending and I am happy that finally today I got the time, mood and energy to complete it. Hope you all have a great time making these idlis. Happy and healthy cooking! ❀️

* Click on the images or the names for the recipes. *

Varieties of Idlis:

Instant Idlis – Idlis that can be prepared instantly without the need of soaking or fermentation.

1. Instant Poha IdlisThese idlis taste as good as regular white idlis but can be made instantly with very few ingredients. A kind of magic idlis these are! 😍

Recipe here – Instant Poha Idlis

2. Instant Rava Idlis – Rava Idlis were among the first idlis that I learned to make in my cooking journey. Before trying these, I had thought rava idlis were made only in restaurants and now, I laugh at my thought then. πŸ˜€ Very quick to make yet comes out so delicious, these idlis definitely can be made quite easily at home.

Recipe here – Instant Rava Idlis

3. Instant Oats IdlisThese idlis are a regular at my place as my kids love it a lot. Great way to add oats in our diet. So soft and tasty idlis, you can never say it has oats it it.

Recipe here – Instant Oats Idlis

4. Instant Ragi IdlisA variation from the oats idlis above. Yet another favorite when I have forgotten to soak for regular idlis.

Recipe here – Instant Ragi Idlis

5. Instant Vermicelli IdlisWhen you wish to make something unique, these idlis are for you. A variation from the Rava Idlis, love how colourful they turn out and a great idea to add carrots in our kids’ diet. Don’t they look beautiful too? 😍

Recipe here – Instant Vermicelli Idlis

6. Instant Cucumber Idlis – Traditional Konkani style idlis which can be made both sweet and savory. The aroma when these idlis steam are heavenly. Best part is these can be prepared instantly too.

Recipe here – Instant Cucumber Idlis

7. Instant Drumstick leaves spicy IdlisAlso known as Sannamudhos in Konkani, you can make these idlis with any kind of leaves like spinach, Methi leaves or drumstick leaves. Traditionally enjoyed as an accompaniment in rice meals, I also enjoy to eat them soon after it’s steamed, hot with a drizzle of coconut oil. Tastes like a bite of heaven! 😍

Recipe here – Drumstick leaves spicy Idlis

8. Broken wheat sweet SannanSweet Konkani style idlis, they are steamed in a vessel and cut into pieces like a cake. Tastes too delicious for words. Learned it from my friend Sreeja and this is her mother’s recipe. ❀️

Recipe here – Broken wheat sweet sannan

9. Instant Pumpkin IdlisAlso known as Dudhe Kadamb in Konkani, love the aroma of pumpkin in these idlis. Can be made both sweet or plain ones.

Recipe here – Instant Pumpkin Idlis

Millet Idlis – Idlis with millets or millet flours

1. Jowar IdlisA regularly made idli at my place and trust me, you will not miss rice at all in these idlis and can definitely not say it is made of Jowar flour. Very tasty idlis! πŸ˜‹

Recipe here – Jowar Idlis

2. Barnyard millet or Varai IdlisYet another regular at my place, tastes too delicious for words, you can never say it has millet in it. One of my favorite idlis too. ❀️

Recipe here – Barnyard Millet Idli or Varai Idlis

3. Ragi Urad IdliRight from when my kids’ were babies, I have always made these idlis instead of Ragi porridge. They loved it’s flavour ad soft texture. They used to and still call it “chocolate idlis” 😍

Recipe here – Ragi Urad Idlis

4. Instant Ragi IdlisAn instant version of Ragi Idlis which can be made within 30 mins, yet comes out soft and very tasty. Idlis for those quick hunger times. πŸ˜€

Recipe here – Instant Ragi Idlis

Other Idli varieties

1. Mallige IdlisIf there is a way I make regular white idlis, it is this way. Mallige Idlis are so soft and delicious even when ground in the mixie. So, for those who want super soft idlis like restaurant ones, these idlis are for you. ❀️

Recipe here – Mallige Idlis

2. Urad Moong dal IdlisDiabetic friendly idlis as they don’t contain rice, yet comes out very soft. These idlis are traditionally made in Konkani households like ours on fasting days when we don’t consume rice for breakfast. One among the most tried recipes from my blog among idli recipes apart from Mallige Idlis. You can make crispy dosas with this batter too.

Recipe here – Urad Moong dal Idlis

3. Mixed dal IdlisProtein rich idlis as they combine a variety of lentils in them, these can be made either as idlis or dosas.

Recipe here – Mixed dal Idlis

4. Horsegram IdlisA traditional Konkani idli which was regularly made by my grandmother and steamed in the big Pedavan or steamer. Tastes too delicious for words and a must try idli if you have not tasted it yet. ❀️

Recipe here – Horsegram Idlis

5. Whole Moong IdlisMy way to feed whole Moong or green gram to my kids in the way they love the most – the idli/ dosa way. 😍

Recipe here – Whole Moong Idlis

6. Kanchipuram IdlisCan’t explain in words as to how much I love these idlis. The seasoning in the idlis take it to another level completely. ❀️

Recipe here – Kanchipuram Idlis

7. Broken wheat idlisOne of my experiments but came out so well that I have been making them regularly now. Very tasty and soft idlis.

Recipe here – Broken wheat Idlis

8. Urad Rava IdlisYet another Konkani style idli made on fasting days where Rava or semolina is added to Urad dal batter instead of rice. Delicious idlis and so pretty too 😍

Recipe here – Urad Rava Idlis

9. Split green moong IdlisThese idlis are similar to Urad Moong dal Idlis but I have used green split Moong dal instead of yellow ones. The colour change in idlis excites my kids πŸ˜€

Recipe here – Split green moong Idlis

So here are all the idli recipes that I have shared till now on the blog. Hope you all have a great time trying these idlis. Happy and healthy cooking! ❀️

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Mixed dal appe | Paniyaram with mixed dals and Matta rice | Ukde tandla appo

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This must be the fastest I have ever made and blogged a recipe (the excitement of sharing this great recipe 😍). These beautiful golden appes or appos as we call in Konkani were our breakfast this morning and I must say, it made for an amazingly delicious breakfast today (My favorite meal of the day ❀️).

I got a Paniyaram pan recently and have been making different varieties of appes with it. For those who don’t know what a Paniyaram pan is, here is a photo of it. Isn’t it super cute? 😍 Making these appes have been such a stress reliever for me. Feels so happy when these cute bundles of joy come out of the pan 😍 (Me and my thoughts πŸ˜…).

So, in my quest to find many varieties of appe recipes, I found an interesting one in my dearest Asha Satish Philar Mai’s cookbook. This recipe is very unique as it has mixed dals and Matta rice or parboiled rice in it. The flavours are also very delicious along with it being healthy too. A great idea to add protein in the form of lentils in your diet. The addition of ginger, green chillies, coriander leaves and curry leaves makes it taste really heavenly. ❀️

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Thank you so much for sharing this recipe in your cookbook mai. Just like all the other recipes in your book, this one is amazing too. ❀️

Hope you all try and love these golden beauties (as I have named them πŸ˜…). Happy and healthy cooking! ❀️

RECIPE:

Recipe credit: “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar

Ingredients: { Makes around 65 appes } {My 1 Cup = 240 ml}

1/2 Cup Urad dal {I used split ones}

1/2 Cup Chana dal

1/2 Cup Toor dal

1/2 Cup Moong dal

1/2 Cup Matta rice/ Parboiled rice/ Brown rice/ Ukde tandulu (can be replaced by regular white rice too)

Salt to taste

Ghee or coconut oil to cook the appes

Additional ingredients: 1 inch Ginger, 3 to 4 green chillies, two sprigs of curry leaves and few sprigs of coriander leaves, finely chopped

Step by step recipe:

1. Take Urad dal, Chana dal, Toor dal, Moong dal together in a large vessel. Take matta rice in another vessel.

2. Wash well and add fresh water. Soak for about 4 to 5 hours.

3. Drain the water from both completely and grind to a fine paste adding water little by little as needed to make a thick batter resembling the consistency of dosa batter. Add salt and mix well with hands.

4. Keep it covered at room temperature overnight or for 8 hours. Look at the well fermented batter. 😍

5. I divide the batter into two. One half to make plain appes for my kids and second half to make the one with ginger, green chillies, curry leaves and coriander leaves. Add them into the batter and mix well.

6. Now heat the Appe pan and reduce the flame to medium. Add ghee or coconut oil. Pour the batter into each of the holes of the Appe pan filling up to three fourth of the pan.

7. Cover and cook for few seconds till the underside turns golden brown. Using a wooden spoon, check the underside.

8. Now add little ghee or coconut oil on surface. Flip them slowly and cook till opposite side too till they turn crisp and golden brown.

9. Repeat the same with the rest of the batter. Serve hot appes with coconut chutney.

Notes:

* Remember to add ghee or oil each time before adding the batter so that the appes come out clean as well as for the golden brown colour.

* You can use any variety of white rice which you use for dosa/idlis instead of matta rice.

* Ginger, green chillies, curry leaves, coriander leaves give a wonderful flavour to appes. So don’t skip it unless if making for kids.

* If you don’t have any of the dals in Chana dal, Moong dal and Toor dal, skip it and make 1 1/2 Cups of the other two dals.

* Since it has dals in the batter, don’t ferment the batter for more than 10 hours in hot weather as it can lead to a smell in the batter.

* I bought my appe pan from Lulu supermarket here in Qatar and it’s really good in quality.

* I also make Mixed dal dosas and Idlis always. You can check the recipe here –

—- Mixed dal dosas and Idlis.

—- Broken wheat and mixed dal dosas

—- Oats and Mixed dal dosas

* In Konkani cuisine, we make a dosa combining white rice and matta rice called Surai Ukde polo. You can check the recipe here – Surai Ukde Polo.

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