Chirer Pulao

About this Recipe...

Today I am posting another favorite Bengali snack recipe of mine Chirer Polao. 'Chire' or 'Chira' is flattened rice or poha in Hindi. It's a quick recipe n gets ready in no time if all the ingredients are ready. So whenever I am out of idea and want to eat something quickly, I made this quick recipe of chirer Polao. Don't surprise by the name Polao, it's not like the rice Polao which is eaten in lunch or dinner with curry, it's a simple snack which can be eaten in breakfast or snack and the taste is little sweet, salty and spicy.

The recipe of chirer Polao is bit similar with batata poha. In batata poha only potatoes are added, but in chirer Polao other vegetables are also added apart from potato which makes it more tasty and healthy. There are various ways of making it, everyone's recipe is slight different from others. But I make it in a very simply way and it tastes really great.

Ingredients

• 1 Cup Chire/Poha or Flattened rice
• 1 Small potato cut into small cubes
• 1/2 Carrot cut into small cubes
• 1/4 Cup Small Cauliflower florets
• 1/3 Cup Frozen green peas
• 2 Tbsp Oil
• 1 Medium size onion sliced
• 2 Green chilles finely chopped
• 2 Tbsp peanuts
• 2 Tbsp Cashew nuts
• 1/2 tsp Turmeric powder
• Salt and sugar to taste

Directions

1. Rinse the Chire in cold running water, drain all the water and let it sit for sometime.
2. Now heat 1 tbsp oil in a pan and fry all the vegetables like potato, carrot, cauliflower and green peas till its done completely. (You can parboiled the veggies before frying)
3. Take it out from the pan and keep it aside.
4. On the same pan, add some more oil and add sliced onion and green chilies, sauté them till it gets translucent.
5. Now add peanuts and cashew nuts to it and fry it.
6. Next add turmeric powder to it and mix well.
7. Now add all the fried veggies, Chire, salt and sugar to taste and gently mix them altogether. (Chirer Polao will be little sweeter so add the sugar accordingly)
8. Switch off the flame, your quick snack is ready, serve it in a plate and enjoy it with a cup of tea.

Oats Spinach Idli

About this Recipe...

Oats or oatmeal is a very healthy cereal grain, grown from its seed. Oats has numerous uses in foods. You can make so many dishes with this oats. So I wanted to try the healthy oats Idli for a long time. Oats Idli has all the goodness of oats, rava, yogurt and veggies, a complete healthy breakfast or snacks for your family.

The best thing about this oats idli is its instant, so no prior preparation is required to make this idlis. I always make my idlis in microwave, so it's saves more of my time and the idlis are also getting ready very quickly. I wanted to make it more healthy so added spinach purée to the idli batter and my iron rich instant oats idlis are ready. Spinach gives a very nice green color to these idlis. Serve this beautiful idli with Sambar and your favorite chutney.

Ingredients

• 1 Cup Plain old fashioned oats
• 1/2 Cup Semolina
• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Tbsp Broken cashew nuts
• 1 Tbsp Bengal gram lentil or Chana Daal
• 1/8 tsp Asafoetida
• 1 tsp Black gram lentil or Urad daal
• 1/4 Cup Chopped Onion
• 5-6 curry leaves chopped
• 1 tsp Finely chopped ginger
• 2 Green chilles finely chopped
• Salt to taste
• 1/2 Cup Plain yogurt
• 1 Cup Spinach puree
• 1 tsp Eno fruit salt
• Oil for greasing the idli moulds

Directions

1. Dry roast the oats for 2-3 minutes. Now transfer it to a blender and make a fine powder out of it.
2. Now heat oil in a pan and add mustard seeds, cumin seeds and asafoetida for tempering.
3. Now add broken cashew nut, Bengal gram and black gram lentil and fry them till it changes the color lightly.
4. Now add chopped onion, ginger, green chilies and curry leaves to it and sauté them till it gets translucent.
5. Next add semolina and salt to it and mix it well with everything. Fry it for few minutes and switch off the flame.
6. Now transfer the mixture to a mixing bowl and let it cool down.
7. Now add the oats powder, yogurt and spinach purée to it and mix it well to get a nice Idli batter. Give it a rest for 15-20 minutes before making Idli.
8. Now put 1 cup of water to the microwave safe idli maker and microwave it for 2 minutes.
9. Grease the idli moulds with oil. Now add 1 tsp of Eno fruit salt to the idli batter.
10. Immediately you will see some air bubbles are forming on the batter, gently mix the batter and pour it to the idl moulds.
11. Now keep the idli moulds in the idli maker and microwave it for 5-6 minutes.
12. Check the idli by inserting a fork, if it comes clean, it means the idli is cooked nicely.
13. Serve the hot idli with Sambar and coconut chutney.

Cornmeal Dhokla

About this Recipe...

I love all Gujarati snacks a lot and dhoklas are one of them. So very often I make quick Dhoklas in microwave for breakfast or evening snacks. After making the dhoklas for quite sometime, One thing I learned that we can make dhoklas in various ways and with various ingredients and it always turns tasty.

So my today's post is about cornmeal, also known as makai ka aata. I recently brought a packet of cornmeal flour to make makke ki roti, a traditional bread recipe from the state of Punjab. After making the roti, I want to utilize the remaining flour and want to make something different, so for a change make this cornmeal flour Dhokla. Surprisingly it came out totally perfect, soft, spongy, delicious and the texture also looks very good. I am very happy with the outcome so wanted to share my experience with you all.

Ingredients

For the Dhokla Batter

• 1 Cup Yellow Cornmeal flour
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Turmeric powder
• 1/2 Cup Plain yogurt
• 1 tsp Ginger-green chili paste
• 1 Tbsp Oil
• 1/2 Cup Water
• 1 tsp Eno fruit salt 

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/8 tsp Asafoetida
• 1 tsp White Sesame seeds
• 1/4 Cup Water
• 1 Tbsp Sugar

Directions

1. In a mixing bowl, add yellow cornmeal flour, gram flour, salt, sugar and turmeric powder.
2. Mix all these dry ingredients together and then add yogurt, ginger-green chili paste and half a cup of water.
3. Mix everything together, add oil to it and make a lumps free smooth batter.
4. Now greased a microwave safe container with little oil and keep it ready.
5. When you are ready to make the dhoklas, add Eno fruit salt to the batter, stir and mix it gently one more time.
6. After adding Eno, immediately pour the batter in the microwave safe container and microwave it for 5 minutes.
7. After 5 minutes, check the dhoklas by inserting a fork on it, if it comes clean, it means your dhoklas are ready.
8. Give it a rest for 5-6 minutes to cool down.
9. Now to make the tempering for the Dhokla, heat oil in a pan and add mustard seeds to it.
10. When mustard seeds start spluttering, add asafoetida and sesame seeds to it and sauté it for few seconds.
11. Now add water and sugar to it and let the water comes to a boil.
12. When the water will start boiling, switch off the flame and pour the tempering over the dhoklas.
13. Now cut the dhoklas in square shape and serve it with green chutney or sweet chutney.

Moong Dal Dosa

About this Recipe...

A protein rich Dosa with whole green gram lentil or Whole Moong Dal requires no fermentation and you can make it instantly. All you need to do is soak your lentil overnight or at least for 6 hours, grind it and make dosas out of it.
This green gram Dosa is very popular in Andhra Pradesh and Telangana region and it is also known as Pesarattu. It is a great substitute for the regular dosas and taste is also completely different. In Andhra Pradesh, they use Upma as the filling for this Dosa and it becomes a very healthy and filling breakfast. Here I have stuffed the regular potato masala in this dosa, it's totally upto you what you want to use as the filling. You can use potato masala, Upma or any other stuffing of your choice or else you can make it without stuffing also. Make this yummy breakfast for your family and serve it with Sambar and chutney.

Ingredients

For the Dosa

• 1 Cup Whole green moong dal soaked in water for 6 hours
• Salt to taste
• 2 Green chillies finely chopped
• 1 One inch long Ginger piece
• 1/4 Cup Rice flour
• 1 tsp Cumin seeds
• Oil for shallow frying

For the Filling

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/8 tsp Asafoetida
• 1 Tbsp Bengal gram lentil or Chana Daal
• 2 Tbsp Raw peanuts
• 1/2 Cup Sliced onion
• 8-10 Curry leaves
• 1/2 tsp Turmeric powder
• 2 Green chillies finely chopped
• 2 Potato boiled and diced
• 1/4 Cup Frozen green peas
• Salt to taste
• Cilantro finely chopped
• 1 Tbsp Lime juice

Directions

1. Grind the dal in a blender with ginger, green chillies and cumin seeds to a fine paste.
2. Transfer the batter to a mixing bowl and add rice flour and salt to taste.
3. Mix everything well, if required add water to get the desired consistency.
4. Your Dosa batter is ready. Keep it aside and give it a rest for 20-30 minutes.
5. While the Dosa batter is resting, we will quickly prepare the potato masala filling for our Dosa.
6. To make the masala, heat oil in a pan and add mustard seeds for tempering.
7. When it starts crackling, add cumin seeds, asafoetida powder, Bengal gram lentil and peanuts to it and sauté them for few seconds.
8. Now add the sliced onion to it and sauté them till it gets translucent.
9. Next add curry leaves and green chillies to it and fry it for 1-2 minutes.
10. Now add the turmeric powder to it and mix it well with the spices.
11. Add the boiled and diced potato and green peas to it followed by salt to taste and mix everything well.
12. Finally add the chopped cilantro and lime juice to it, stir it well and switch off the flame, your filling is ready for the Dosa.
13. Now to make the dosa, heat a non stick pan and add one ladle full of batter to it.
14. As soon as you pour the batter, spread it quickly in a circular manner so you can get a thin and round dosa.
15. If some part of the dosa is thick, then try to scrap it lightly with your spatula to get a thin dosa.
16. Now brush some oil on top and edges of the dosa. Now flip the dosa and cook the other side.
    
    
17. Now flip it again and put the potato filling on the centre of the dosa.
    
18. Now try to roll it gently and remove it from the pan. Your Moong dal masala dosa is ready to serve. Repeat the same steps to make rest of the dosa.
    
19. Enjoy it hot with Sambar and coconut chutney.

Bread Uthappam

About this Recipe...

Uthappam is a very popular and tasty South Indian dish. Traditionally it is made with rice and urad dal batter, which is a long process but this instant bread Uthappam is easy to make and not required much time.
If you have leftover bread lying in your pantry and you are thinking what to do with those bread slices then don't worry, make this healthy recipe of bread Uthappam with lots of veggies and very few drops of oil.
You can use any kind of bread for this preparation, here I have used whole wheat bread. You can use white bread also. Make this bread uthappam for your breakfast, branch or evening snack and serve it with chutney, pickle or tomato ketch up. It tastes extremely good.

Ingredients

• 3 Slices of bread
• 1/4 Cup Plain yogurt
• 4 Tbsp Semolina
• 3 Tbsp All purpose flour
• Salt to taste
• 1/4 Cup Chopped Onion
• 1/4 Cup Chopped bell pepper
• 1/8 Cup Chopped tomato
• 3 Green chilles finely chopped
• 2 Tbsp Cilantro finely chopped
• 2 Tbsp Oil for shallow frying

Directions

1. Remove the crust from the bread slices and cut it into small pieces.
2. Now transfer the bread pieces to a blender and add semolina, all purpose flour, yoghurt and water.
3. Blend it to a thick and smooth batter.
4. Now pour the batter in a mixing bowl and add salt to taste, chopped onion, bell pepper, tomato, green chili and cilantro.
5. Mix everything well. The consistency of the batter should not be too thick or too runny. It should be little thick and pouring consistency.
6. Now heat a griddle and grease it with little oil.
7. Pour 2 tbsp of batter and the size of Uthappam should be like pancakes.
8. Now pour little oil around the Uthappam and cook it for 2 minutes.
9. Turn the Uthappam and cook the other side. It should be golden brown color from both the sides.
   
10. Remove the bread uthappam from the griddle and serve it hot with your favorite chutney or ketch up.

Chocolate Pancakes

About this Recipe...

If you are getting bored to have regular pan cakes in breakfast and if you are a chocolate lover then this recipe is for you. Make this delicious chocolate pancake for your breakfast and start your beautiful day in a perfect way.

Kids or adults, everyone loves chocolate so make this light, fluffy and yummy chocolate pancake for you family. Garnish it with powdered sugar and chocolate chips and enjoy the delicious breakfast.

You can even make this for dessert also, in that case top it with chocolate or strawberry sauce.

Ingredients

• 1 Cup All purpose flour
• 2 Tbsp Cocoa powder
• 1 tsp Baking Powder
• 1/2 Cup Powdered sugar
• 1/2 Cup Milk
• 1/2 tsp Vanilla Extract
• 1 Egg
• 4 tsp Melted butter

Directions

1. Combine all the dry ingredients together.
2. Now in a another bowl, beat an egg until it's fluffy. Slowly add milk to it and mix it.
3. Now add the vanilla extract and and half of the melted butter to it. Mix it well.
4. Now pour this liquid mixture to the dry mixture and with the help of a hand blender whisk it until the batter become smooth and lumps free.
5. Now heat a nonstick griddle and brush some butter to it.
6. Pour the pan cake batter onto the hot griddle with the help of a ladle.
7. When bubbles begin to form on top, then flip the other side and cook it for 1-2 minutes.
   
8. When both the sides become light brown color, then remove the pancakes from the griddle and serve it hot.

Hara Bhara Dhokla

About this Recipe...

Hara Bhara Dhokla or my two color Dhokla is a combination of green and yellow color batter which combines together to give a vibrant and nice look.
Here I have used spinach purée for the green batter and Moong Daal for the normal yellow batter. I made both the batters separately and pour them one after another and microwave them. The beautiful and healthy two color Dhokla is ready in just 5 minutes. Not only the look is great but also the taste is really great of this Dhokla. The flavor of spinach with semolina and Moong Daal batter gives a unique taste to your regular Dhokla.
So whenever you get bored with your regular Dhokla, give it a try and it will be a great hit. You can have it in any time, as breakfast, brunch or evening snack, or you can make it as an appetizer for any party.

Ingredients

For Green color batter

• 1/2 Cup Spinach puree
• 4 Tbsp Semolina
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter

For Yellow color batter

• 5 Tbsp Green gram daal or Moong daal soaked in water for 2-3 hours
• 2 Tbsp Gram flour
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• Water as required for making the batter
• Oil for greasing

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 8-10 Curry leaves
• 2-3 Green chili cut length wise
• 1 Tbsp Sugar
• Finely chopped cilantro for garnishing
• Freshly grated coconut or dry coconut powder for garnishing

Directions

For Green color batter

1. First of all blanch handful of spinach, blend it in mixer and make a purée out of it.
2. Now in a bowl take semolina, gram flour, salt and sugar and mix everything well.
3. Now add yoghurt or lime juice, ginger-green chili paste to it and make a batter. (if required add little water).
4. Now add the spinach purée and mix everything well so it will be a lumps free and smooth batter, the consistency of the batter should be like pouring consistency.
5. When the batter is ready keep it aside for 10-15 minutes.

For Yellow color batter

1. Blend the soaked Moong daal with the help of little water to a smooth paste.
2. Now take out the paste in a bowl, add gram flour, yoghurt or lime juice, turmeric powder, ginger-green chili paste, salt and sugar, mix everything well and make a smooth batter.
3. Now add 1 tsp each of Eno fruit salt to both the batter and stir it gently, instantly you will see the batter to rise, but don't over mix it.
4. Meanwhile greased a microwave safe container and add the yellow color batter first and then gently add the green color batter on top of it and spread it gently. Cover the lid of the container and microwave it on high for 4 minutes.
5. Check the Dhokla by inserting a fork or tooth pick to it, if the fork comes out clean, it means the Dhokla is ready, if not then microwave it for some seconds or a minute. But don't microwave it for long otherwise your Dhokla will be hard.
6. Bring out the Dhokla and give it a rest for another 4-5 minutes, when cooled down unmould it to a plate.

For Tempering the Dhokla

1. Heat oil in a pan, once the oil gets hot, add mustard seeds, asafoetida, curry leaves and green chilies, let them splutter and then add water and sugar. Let the water comes to a boil and switch off the flame.
2. Now spread the mixture over the dhoklas and garnish the Dhokla with chopped cilantro leaves and grated coconut. Now cut the dhoklas in square shape and it is ready to serve.

Indian Pav bread

About this Recipe...

Indian Pav Bread or dinner rolls is a soft, spongy bread which is used to make many indian street foods like pav bhaji, bada pav, dabeli and many more. I have been eating pav bread with butter since my childhood and it was one of my favorite evening snack item.
In India we can easily find pav bread at stores but here in US, I am unable to get the same kind of bread. So thought to make it at home and voila I made the same smooth soft bread at home which I used to eat since my childhood.
Very often I am craving for pav bhaji and vada pav, so started to bake these golden breads at home. Every time I bake it, I feel so satisfied. So with little interest, patience and dedication and you can create magic at your own home kitchen.

Ingredients

• 3 Cups All purpose flour
• 1 Cup Warm milk
• 2 Tbsp Sugar
• Salt as per taste
• 1 Packet yeast
• 2 Tbsp Melted butter
• Milk for brushing the pav

Directions

1. In a mixing bowl, take the warm milk, add sugar and yeast, stir it so that no lumps of yeast can form. Covered it for 5-10 minutes.
2. After 5-10 minutes you will see that the mixture has foamed up, it means the yeast is activated.
3. Now add the all purpose flour and salt, mix it and knead a sticky dough.
4. Add melted butter and knead the dough well until it's smooth and soft. It takes approximately 8-10 minutes.
5. Now coat the dough with one tsp butter, cover it with plastic wrap and keep the dough in warm place for fermentation.
6. After 1-2 hours the dough will rise and double in volume. Punch the dough, knead it and divide it to 10 equal portion.
7. Shape them in smooth and round balls. Arrange the balls in a butter greased baking tray leaving half inch space in between.
   
8. Now again cover the tray with plastic wrap and keep it in warm place. Allow the balls to double up in volume. It will take approximately 45 minutes to one hour.
9. Now preheat the oven to 400F or 200C. Gently brush the pav with milk and bake it for 12-14 minutes or until the top looks golden color.
   
10. Apply some butter on top immediately after they came out from oven and let the pav bread cool down completely in a cooling rack.
11. Now enjoy the pav bread with butter or you can make vada pav, dabeli or pav bhaji. Enjoy the freshly baked home made pav.

Batata Poha

About this Recipe...

Batata Poha is one of the staple breakfast food item in Maharashtra and Gujarat made with flattened rice and potato. I love this dish a lot and often make it for my breakfast and evening snacks. I sprinkle some lime juice and sev to it and enjoy the crunchiness of this dish.

Ingredients

• 1 Cup Thick poha (flattened rice)
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 6-8 Curry leaves
• 1 Medium size potato cut into small cubes
• 1 Medium size onion finely chopped
• 1 tsp Turmeric powder
• 1 tsp Ginger-green chili paste
• Salt to taste
• 1/2 tsp Sugar
• 2 Tbsp Raw peanuts
• 1/4 Cup Green peas
• 2 Tbsp Lemon juice
• Finely chopped cilantro for garnishing

Directions

1. Keep the poha in a strainer and rinse it under the cold running water.
2. Now remove it from strainer and keep it in a plate. Soak it with little water for 15 minutes so the poha doesn't get dry.
3. Now heat a pan and add mustard seeds. When mustard seeds starts spluttering add cumin seeds, sauté in for few seconds.
4. Now add the chopped potatoes and turmeric powder, fry it until the potatoes gets half cooked. If required then sprinkle some water so the potatoes cooks fast.
5. Now add the raw peanuts and fry it with potatoes.
6. Next add chopped onions and curry leaves and fry it for sometime till onions get translucent.
7. Now add ginger-green chili paste, green peas, salt and sugar and mix everything well.
8. Now add the soaked poha to the mixture and stir gently so it doesn't break and nicely incorporated with each other.
9. Finally add the lemon juice and chopped cilantro leaves, give a gentle stir and your hot batata poha is ready to serve.

Microwave Khaman Dhokla

About this Recipe...

Khaman Dhokla is a traditional Snack item from the state of Gujarat which is now popular in many parts of the country.
In India, khaman dhoklas are easily available in any sweet shops. But when I came to USA, I am unable to find this delicacy so easily, hence started making it at home. Making Dhokla at home is very easy and simple, you only need to take care of few ingredients and its proportion and your delicious savory dhoklas are ready to dig in.
And thanks to Microwave, you can make dhoklas very quickly in Microwave.
So I always make my dhoklas in Microwave and it gets ready in less than 5 minutes. Less time is required to make it but no compromise on the taste. Taste is great, melt in the mouth and the texture is also soft and spongy.

Ingredients

For Making the batter of Dhokla

• 1 Cup Gram flour
• 2 Tbsp Semolina
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 1 tsp Turmeric powder
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• 1 Tbsp Oil
• Water as required for making the batter

For tempering the Dhokla

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 8-10 Curry leaves
• 2-3 Green chili cut length wise
• Finely chopped cilantro for garnishing
• 1 Tbsp Sugar
• Freshly grated coconut or dry coconut powder

Directions

For making the Batter for Dhokla

1. Take a bowl and add the gram flour, semolina, salt, sugar and turmeric powder, mix everything well and add water slowly to make a lumps free batter.
2. Now add the remaining ingredients like yoghurt or lime juice, ginger-green chili paste and little oil, whisk everything well to make a smooth batter and the consistency of the batter should be pouring consistency.
3. Now add Eno fruit salt to the batter and stir it gently one more time.
4. Meanwhile greased a microwave safe container with little oil and pour the batter in that and microwave it on high for 4 minutes.
   (Note: Make sure after adding Eno fruit salt you have to quickly transfer the batter to the container and microwave it)
5. After 4 minutes take out the Dhokla from the microwave check it by inserting a fork or knife, if it comes clean that means your Dhokla is ready.
6. Give it a rest for 5-6 minutes for cooling down. Meanwhile you can prepare the tempering for the Dhokla.

For Tempering

1. Heat oil in a pan, once the oil gets hot, add mustard seeds, asafoetida, curry leaves and green chilies, let them splutter and then add water and sugar.
2. Let the water comes to a boil and switch of the flame.
3. Now spread the mixture over the dhoklas and garnish the Dhokla with chopped cilantro leaves and grated coconut.
   
4. Now cut the dhoklas in square shape and it is ready to serve.

Onion Rava Dosa

About this Recipe...

Onion Rava dosa is my another favorite breakfast item. It's because of its great taste and another reason is that whenever I m running short of time, I choose this healthy option, because this dosa does not required any fermentation and it is very instant. The crispy, golden mouth watering rava dosas can be enjoyed with sambar and chutney.

Ingredients

• 1 Cup Semolina
• 1/4 Cup Rice flour
• 1/4 Cup All purpose flour
• Salt as per taste
• 2 Tbsp Yoghurt
• 1/4 tsp Black pepper powder
• Water as required to make a thin batter
• 1/2 tsp Cumin seeds
• 1 Tbsp Finely chopped ginger
• 1 tsp Finely chopped green chili
• 1/4 tsp Asafoetida
• 2 Tbsp Finely chopped cilantro
• 1 Medium size onion finely chopped
• Oil for frying

Directions

1. Mix all the ingredients mentioned above except oil. Mix it nicely and make a thin batter. Set it aside for 15-20 minutes.
2. Now heat the tava or non-stick griddle. If the consistency of the batter thickens up then add some more water to make it a thin batter.
3. Now with a ladle pour the batter from the edges towards the center.
4. Drizzle half tsp of oil from top and cook it for 2-3 minutes or until the bottom becomes crisp.
5. Now flip it and cook the other side as well.
6. When both the sides are done, remove it from the griddle.
7. Make all the dosas in this way and serve it hot with your favorite chutney.

Upma

About this Recipe...

    Upma is a very popular South Indian breakfast dish, made with rava or semolina. Though upma is served and eaten all over India with regional variation of flavors and cooking process but originally it is originated from our southern part of India.
    Upma is a hot favorite breakfast item but you can enjoy this testy nutritious delight as brunch or snacks or even as a wholesome meal. It can be served with coconut chutney or pickle or you can eat it as it is.

Ingredients

• 1 Cup Semolina
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Whole dried red chili broken into two parts
• 1/4 tsp Asafoetida
• 1 Tbsp Bengal gram lentil
• 1 tsp Split black gram lentil
• 7-8 broken cashew nuts
• 2 Tbsp Raw peanuts
• 1 medium size Chopped Onion
• 8-10 Curry leaves
• 1 Tbsp Finely chopped ginger
• 2 Green chilies finely chopped
• 2 Tbsp Carrot finely chopped
• 2 Tbsp Frozen green peas
• Salt as per taste
• 2 Tbsp Yogurt
• 1 Cup Of Water or more
• 1 Tbsp Lemon juice

Directions

1. First of all dry roast the semolina in a pan, till you get nice aroma out of it. When roasting is done, take it out from pan and keep it aise.
2. Now heat oil and add mustard seeds. When mustard seeds starts crackling, add cumin seeds and red chilli. Sauté it for few seconds.
3. Now add asafoetida, Bengal gram lentil and black gram lentil. Sauté it for few more seconds and then add cashews and peanuts. Sauté it till everything gets little brown color.
4. Now add the chopped onion and fry it till it gets translucent.
5. Now add the curry leaves, chopped ginger and green chili and fry it for one more minute.
6. Now add the carrot and green peas, fry these well with everything for 1-2 minutes.
7. Now add the roasted semolina and salt to taste, mix well with everything.
8. Meanwhile whisk the yoghurt with one cup of water and add this to the pan. Stir it so that no lumps can form.
9. The semolina will absorb water and begin to cook. If the mixture looks too dry then add some more water.
10. At this point of time reduce the flame, cover the pan with lid and cook the upma for 2-3 minutes.
11. After 2-3 minutes, check the upma, stir it, so it doesn't stick to the pan. Add lemon juice, give it a final stir and serve upma hot with chutney and pickle.