Oats Dosa | No rice No feremtation Instant Dosa Recipe | Healthy Breakfast recipe | Flavour Diary

Hi friends, today's recipe is quick easy and instant healthy breakfast with Oats. The best part of this recipe is there is no rice or  needs no fermentation.This is one go to recipe for a lazy day. This recipe makes 6-8 dosa's pancakes and this can be enjoyed with chutney or podi or sambar.

Click the pic below for the making of OatsDosa  

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Level: Easy

Makes: 6+ Dosa

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon(tsp): 5 ml

Ingredients

Quick Oats -1 cup

Semolina (suji) - 1/2

Yogurt: 3/4 cup

Ginger : 2 inch

Green Chillies: 2 

Onion: 1/4 finely chopped 

Cumin seeds: 1/2 tsp

coriander: 3 TBSP finely chopped

Water as required

Salt to taste

 Oil  for drizzling on dosa

Directions

In a blender add oats, semolina and blend to fine powder.

Then add ginger, green chillies, yogurt ,salt, cumin and little water and blend it to smooth paste.

Add little water to the blender and clean it and pour it in dosa batter.

Now add onion, coriander and mix well and keep it aside for 10mins.

After 10 mins, add water (optional) for dosa batter consistency. 

Heat the pan and add a ladle full of batter and then spread as pancake. Cook on both sides until golden brown and take it out. 
Serve hot with chutney or sambar.
 

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How to make easy Idli recipe using Idli Rava | FlavourDiary | Healthy South Indian Breakfast

Hi Friends, today's recipe is one of the famous South Indian breakfast called Idli. Idli's are soft and spongy round shaped steamed rice-lentil cakes , usually served along with Sambar and Peanut Chutney or coconut chutney. Idli's are traditional , healthy breakfast and common in every south indian household.

Idli can be prepared using different types of lentils(Urad dal, Moongdal ...) , millets (Jowar Idli) and with Rice Rava (aka Idli Rava or Cream of Rice). Today's recipe uses Rice Rava instead of Plain Rice to give it a grainier. Rice Rava Idli has grainy texture compared to the Idli made with rice. Batter needs to be fermented to make it soft and spongy.
Click the pic below for the making of Idli an easy way.

Idli Using Idli Rava

You might be interested in other South Indian recipes like:

Moongdal Vada

Methi/Fenugreek Dosa

Coconut Rice

Peanut Coconut Chutney

Level: easy

Cook time: 15 mins

Makes:12-16 Idli

1 cup:250 ml

1 tablespoon: 15ml

1 tsp:5ml

Ingredients

Urad Dal: 1 cup

Idli Rava: 2 cups

Salt to taste

Baking Soda: 1/8tsp (A pinch)

Water for batter consistency

Directions

Wash and Soak Urad Dal for 4 hours.

Add Sufficient water to Idli rava and keep aside for 10 mins.

After 4 hrs grind urad dal to fine paste and add it to soaked Idli rava.

Mix well and let it ferment overnight.

Next day add salt to taste, baking soda and water to adjusting to idli batter consistency and mix well.

Grease the oil on Idli plates and then pour the batter in the plates.

Prepare the steamer and place the plates in the steamer and cook for 10-12 mins on medium flame. Turn off the stove and let it rest for another 5 mins and then take the plates off and remove the Idli's.

Your Idli rava Idli's are ready and serve hot with Chutney of your choice and sambar.

You may also like to try or watch:

Healthy Jowar Idli

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Mushti Dosa (Konkani Dosa)

                                        

Egg Mayo Sandwich

                                        

Hyderabadi Dum Ka Chicken

                                         

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Coconut Macaroons recipe | Sweet Treat tea time snack | Flavour Diary

Today's recipe is an incredibly simple to make tea time sweet treat called Coconut Macaroons.These are crispy and golden on outside and moist and soft inside.
These are irresistible to stop at one but you can bake big batch and store for few days, and these are one of the best homemade gift to passover.
If you are coconut lover and have a sweettooth then these are yum for gobbling them at any time of the day.
This month MFB challenge was to cook a recipe from the blog "This Muslim Girl Bakes". She has got very lovely recipes in her blog with step by step pics and beautiful photography.
As her blog represents bakes, i just wanted to try baked products and It was hard for me to decide which one to choose from her recipes but finally decided to do Coconut macaroons. I tweaked the recipe a bit, i was out of stock of Almond flakes so i used desiccated coconut instead.
I totally forgot about the challenge and this is was last moment prep. Because of time constraint, I skipped the decoration too. But the recipe turned out super yummy and my elder one gobbled up few before her Gymnastic class and she said they tasted similar to store bought one. I was really happy that i did visit her recipe and tried it.
Click below and enjoy the making of yumminess

Level: Easy
Prep Time:10 mins

Bake Time: 15-17
Makes: 14-16

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

Desiccated Coconut: 1cup (100gms)
Ground Almonds: 1/2 cup(50gms)
Sugar: 3/4cup(125gms approx) to taste
Cornflour: 1 tablespoon
Egg Whites: 2 large
Vanilla Essence: 1/2 teaspoon


Directions

In mixing bowl add all the ingredients except Egg whites and vanilla essence and keep a side.
Take another bowl add Egg whites and vanilla Essence and whisk until mixture is frothy.
Now add egg white mixture to the flour mixture and mix well until well combined.
Keep the mixture in the fridge for 10mins to set.
Pre-heat the oven at 160c/GasMarck 3 for 10 mins.
Now take a small ice cream scoop or 2 spoons and divide the mixture and scoop it up on baking tray with parchment paper. Keep the distance between the scoops.
Now bake the macaroons for 15-17mins at 160C until the bottom of the macaroon turns golden brown.

#CoconutMacaroon   is going to be part of #MFBC17

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Gunta Ponganalu Appam with Capsicum Sambar Recipe | Indian Breakfast | Flavour Diary

Today's recipe is one of the famous breakfast/snack recipe from South India. This is know with different names in different parts like Appam,Gunta Ponganalu, paniyaram and so on. These usually made from leftover Idli Dosa batter. These are crispy on outside and soft fluffy inside.These are easy to make and made in no time. To make these We use a special pan called appam pan.
You can serve Appam along with Red Capsicum Chutney,Capsicum Til Chutney, peanut,Coconut Chutney,Sambar.I served with Capsicum Sambar. 
I made Gunta Ponganalu with Capsicum sambar for #MFBC challenge under #breakfast category
You may also like other BreakFast recipes :

Lobia Alasanda vada

Semiya Upma

Pesarattu Upma

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Level: Medium

Total Time: 1hr
Serves: 4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Gunta Ponganalu 

Ingredients

Dosa Batter: 3cups
Onion chopped: 1 cup
Carrot: 2 medium
Spinach: 1 cup(finely chopped)
Chillies: 2 (finely chopped)
Coriander: 1/4cup (finely chopped)
Salt to taste
Oil as required.


Directions

Mix all the ingredients except oil and keep a side for 5mins.
Now take appam pan and pour 1/2 teaspoon of oil in each hole and then pour the batter in each hole. cover the pan and cook on both sides on medium flame. It takes 1-2 minutes on each side.
Repeat the process for rest of the batter.

Gunta Ponganalu(Appam) Note:
Add more veggies as desired.
Adjust salt to taste. 
You can serve Appam along with Peanut Chutney,Coconut Chutney,Sambar.

Capsicum Sambar
Ingredients

Toor Dal: 1/2 cup
Onion: 1 large
Tomato: 2 medium
Capsicum: 1 large
Tamarind: 1 walnut sized
Sambar Powder: 1 tablespoon
Turmeric powder: 1/2 teaspoon
Red Chilli Powder: 1 teaspoon(to taste)
Oil: 3tablespoon
Ginger Garlic Paste: 1 tablespoon
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Curry Leaves : 1 spring
Salt to taste.

Directions

Soak tamarind in 1/2 cup of hot water and keep a side for 15 mins and then squeeze the pulp and throw away the husk. Keep the pulp aside.
Wash the dal and pressure cook dal with 1 cup of water for 3 whistles. Once pressure is released mash the dal to smooth paste.
In a pan add oil. once oil is hot add mustard seeds and once seeds pop add cumin seeds,curry leaves, onion and fry until onion turns transparent.
Add ginger garlic paste,turmeric and fry until raw smell from ginger garlic is gone. Now add Tomatoes,salt,chillipowder and cook until tomatoes turn mushy. 
Then add Capsicum and fry for a minute.Now add Mashed Dal, Tamarind Pulp, Sambar Powder, and water(750ml to 1 ltr) and let the mixture cook for 10-15 mins until capsicum is cooked, add chopped coriander and serve hot.

Capsicum Sambar Note:
Adjust water,salt,chillipowder,sambar powder according to the taste and consisitency.
You can serve sambar along with rice,appam,dosa ,idli,upma as a side.

#Guntaponganalu  #breakfastrecipe is going to be part of #MFBC 16

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Daal Pitthi |Dal ki Dulhan | Bihari Cuisine | Vegetarian | Flavour Diary

Dal-Pitthi is one of the comfort and famous food in eastern part of India mainly Bihar, UP and Madhya pradesh. Dal Pitthi is Basically Indian style Lentil soup with pasta in it. Dal mean lentils and Pitthi is Pasta made of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. 
In today's recipe i have used red lentils (masoor dal) but you can use other lentils like toor dal, moong dal too.Check out the ingredients and steps below.
This month i have a participated in Shhhh cooking club where your partner gives two ingredients to work on it and cook for one particular regional(this time its bihar) and all other members in the group start guessing the ingredients and my secert ingredients were Lentils and Flour and my Yummy Dal Pitthi is what i made. I loved the challenge and hope to participate in many more challenges.This time i have been paired with Priya from Priya's Menu....dig in to her blog for other yummies and a recipe to find out what my secrete ingredients to her.

Level: easy
Total time: 40mins

serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Masoor Dal /Red lentils : 1/2 cup
Water:3 cup
Turmeric: 1/4th teaspoon
Red Chilli Powder: 1 teaspoon (to taste)
Garam Masala Powder: 1/4 teaspoon
Salt to taste

Pasta/Dumblings:
Wheat flour: 1/2 cup
Salt: 1/2 teaspoon
Oil: 1 teaspoon
Water for making a stiff dough

Tadka:
Oil: 2 tablespoon
Cumin Seeds:1 teaspoon
Dry Red Chillies: 2 
Bay leaf : 1 or 2
Garlic chopped: 3
Onion Chopped: 1 small

Directions

• Wash and soak Massor dal for 20mins.
• Mix the ingredients under pasta and make a dough a keep a side for 15 mins
• In a pressure cooker add water, soaked masoor dal, turmeric,chilli powder, garam masala powder. Bring the mixture to boil and keep it boiling for 5 more mins on medium flame.
• While dal is boiling make pasta. Make 3 parts of the dough and Roll each part in big circle with 2 to 3 mm width. Now cut the small circles using cookie cutter /lid.
• Take each small circle and pinch opposite sides of the dough to make flower shape and keep aside. And repeat the same for the rest of the dough. Your pasta is ready to go in dal.
•  Now add pasta to the boiling dal and Close the lid and pressure cook for 1 or 2 whistles.
• Once pressure is released,open the lid and check whether pasta and dal are cooked. Do the taste test and adjust the seasonings and add  water for desired consistency and tadka and bring the dal to boil and add chopped coriander and serve hot.
• Tadka: In a small pan , add oil and once oil is hot add cumin seeds, Bay leaf, red chillies ,Chopped garlic and chopped onion and fry until onion turns golden brown.

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Lobia Alasanda vada | Black eye bean appetizer | Breakfast snack recipe | Flavour Diary

Today's recipe is healthy simple and easy to make. Soaking lobia is the only time taking element in making this easy breakfast/snack. As we are not using any water for blending these lobia's it will not absorb lot of oil while frying.
I usually make these lobia vada for breakfast and serve along with peanut chutney. This is best as party or finger food...tastes delicious even if its cold but it tastes best when hot.Check out the ingredients and steps for easy vada recipe.

If you enjoy watching how its made click on the link below

Level: Easy
Prep Time: 10min

Cook time: 20 mins
Soak time: 5 hr or overnight
Serves: 2-3 people
1 cup = 250ml

Ingredients

Blackeyed Beans/Lobia/Alasanda - 1 cup (250 ml) 
Salt - 1 tsp  (to taste)
Cumin Seeds - 1/2 tsp
Green Chilis - 2 nos (to taste)
Ginger - 1 inch piece
Onions - 1 medium chopped
Coriander Leaves chopped 1/4th cup
Few Curry Leaves
Oil - for Deep frying

Directions

Wash and Soak the Lobia for minimum 5hrs or overnight.
In blender add soaked n drained lobia,ginger,green chillies,cumin seeds and blend it to smooth paste.(Don't use water for blending)
In a bowl add lobia paste,finely chopped onion,chopped coriander,chopped curry leaves and salt and mix well.
In a pan heat oil and make small dumpling out of the lobia mixture as shown in the video and fry lobia vada on both sides until golden brown on medium flame.
Take vada out on kitchen towel and serve hot along with chutney or ketchup or any spicy nonveg curry.



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