Monday, February 8, 2016

Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

multigrain sprouts dosa
Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.
multigrain dosa
Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.
multigrain sprouts dosa
Check out various healthy Dosa recipes in my blog:
For a complete range of Dosas, CLICK HERE.
multigrain dosa

Multigrain Dosa Recipe:
makes 15-16 dosas
Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time
Cuisine: South Indian | Category: Breakfast

1 cup Sorghum(Jowar) grains
1 cup Pearl Millet(Bajra) grains
1 cup Finger Millet(Ragi/Nachni) grains
1 cup Whole white Urad
1 tsp Fenugreek(Methi) seeds
Salt to taste

Water,to grind
Oil, to roast dosas


to prepare Dosa batter:
  • Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
  • Soak whole white urad and fenugreek seeds for 4-5 hrs.
  • Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
multigrain dosa
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Monday, February 1, 2016

Sajja Rottelu | Sadda Rotti | Bajra Roti | Indian Travel Food Recipes

sajja rottelu
My Lil' one has started going to play school - a very crazy time for me, given the stress during the settling period for him. So, I haven't been getting much time to update my blog - think it might take me a few more weeks to get back to active blogging. Today, I am posting a recipe from my drafts.
There are several recipes of my mom that I usually boast about and this "Sajja Rotti" is one among them. These Sajja Rotis are not the usual Bajra Bakris(Sajja Roti) which are soft and served with a curry/gravy. The recipe that I am posting today is different -these rotis are slightly hard(yet soft to bite) and can be stored for a couple of weeks. It is usually paired with a different style Onion Chutney or Jaggery and ghee. My mom adds roasted groundnut powder to these Sajja rottis which adds a nice taste while the addition of sesame seeds adds a nice flavor and bite to the rotis, hence I strongly recommend to use it as it makes this roti distinct from the typical sajja rotti one prepares.These rotis are an ideal food during travelling, as you can store it for long and note that even that onion chutney does not get spoilt for 2 days (onion chutney can be stored upto a week when refrigerated).
My mom prepares these Sajja Rottelu for breakfast and she usually prepares in large quantities to be stored for consumption later. These sajja rottis are slightly soft when consumed hot but turns slightly hard like Crackers(yet soft to bite) when cooled down but it tastes nice both the ways, in my view. I would strongly recommend to serve it with that different style Onion Chutney which I mentioned earlier. My mom also prepares a sweeter version this Rotti and I plan to post that version sometime soon. The preparation process is a bit tricky for a newbie but one can easily attempt if they follow the instructions carefully.
sajja rottelu
Check out few of our favorite breakfast combos here:
sajja rotti

Sajja Rottelu | Sadda Rotti | Bajra Roti Recipe:
Yields: 10-12 Rotis
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Breakfast/Indian Flat Bread

2 cups Bajra flour
1/2 cup roasted Groundnut powder
2 tbsp Sesame seeds
Salt to taste

Hot water, to mix(1/2 cup approx)

  • In a large bowl mix bajra flour and roasted groundnut powder with sesame seeds and salt and keep it aside.
  • Boil approx 3/4 cup of water until it is hot(no need to make it bubble).
  • Add water little by little to the mixed bajra flour and mix.You need to add very little water just enough to bind the flour to a dough.The dough should be very TIGHT, hence do not add more water,just about 1/2 cup should be fine.
  • Divide the mixture into 10-12 uniform sized balls and keep it covered.
  • Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.
  • Place the kneaded round dough in between the greased plastic sheets(stuck to the presser) and press it in the poori presser and press it to get approx 5" diameter round roti.Do not make it very thin, it should be of same thickness as chapati.
  • Heat the tawa and carefully transfer the pressed bajra roti on a hot tawa and roast it over low-medium flame for 2 mins on one side and carefully turn it on to the other side and roast it for another couple of minutes.Do not try to flip it immediately as the roti will break, hence roast it completely on one side.You will see brown spots over it and the corners.These rotis should be made on low flame and usually takes long to get roasted than the usual rotis as we will roast them until they become slightly hard.
  • Transfer to a plate.
  • Repeat the process and prepare all the rotis in the same manner.You can grease the plastic sheets in between so that the dough will not stick to it.
Serve these rotis hot/room temperature with this special Onion Chutney, this combo tastes amazing. It can be even served with Jaggery and ghee.
bajra roti
  • It is very important to keep the dough tight otherwise the roti will break when roasting.
  • These rotis will be slightly soft to bite when served hot but slowly turns hard once they are cooled and makes it ideal to store for long duration and hence can be used for journeys.
  • Once the rotis are cooled down you can store it in air tight container and use it when required.It can be stored upto 2 weeks.
  • This is not the usual soft bajra bhakri(roti) which is paired with gravy/curries, this Sajja rotti is thick and hard and is paired with a special Onion Chutney or Jaggery and ghee.
sadda rottelu

Monday, January 18, 2016

Andhra Gongura Pacchadi | Gongura Pacchadi with Red Chillies | Gongura Chutney Recipe

gongura pacchadi
Gongura is one of my favorite greens and can be used to prepare various recipes like Gongura Pappu, Gongura Pulihora, Talimpu Gongura, Gongura Pulusu Kura, Gongura Pacchadi, Gongura Pickle, etc. We prepare gongura pacchadi in several ways. Gongura pacchadi can be prepared in a pickle style - Gongura Pickle which can be stored upto an year or it can be prepared like the usual other pacchadis which can be mixed with rice.
Gongura Pacchadi can be prepared using red chillies or green chillies and will post the green chilli version sometime soon.Today I am posting a version of Gongura Pacchadi using red chillies, I will post the other version with green chillies some time soon.This pacchadi is to be mixed with hot steamed rice, lots of ghee and chopped raw onions, the taste is simply superb.This pacchadi can be stored upto 10 days in refrigerator.
gongura pacchadi with red chillies
Check out other pacchadi recipes in my blog here:

Gongura Pacchadi Recipe using Red Chillies:
serves 4-5
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + drying time
Cuisine: Andhra | Category: Pacchadi/Thogayal

1 bunch Red Sorrel leaves/Gongura
4-5 Red chillies
1 tsp Fenugreek seeds
1 1/2 tsp Mustard seeds
1/4 tsp Asafoetida
6-8 Garlic cloves,crushed
Salt to taste
1 tbsp Oil

to temper:
2 tbsp Oil
1/2 tsp Mustard seeds
4-5 Garlic cloves
5-6 Curry leaves
1 Red chili,optional

1 Onion, roughly chopped to serve
  • Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day in shade so that the leaves dry a bit.

  • Dry roast mustard seeds, fenugreek seeds and red chillies separately.Add asafoetida(I used the rock variety) at the end to the hot pan and remove them and let them cool.
  • In the same pan add a tbsp of oil and add garlic pods and the dried gongura leaves and fry until the leaves becomes soft.
  • Grind the roasted methi-mustard-red chillies and asafoetida mixture to a fine powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.
  • Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.
  • You can mix finely chopped raw onions in the chutney or you can serve separately.
Mix the Chutney with piping hot steamed rice, ghee and raw onions.

  1. I used a rock variety asafoetida which gives a nice flavor to the chutney.If you do not have use regular asafoetida.
  2. This pacchadi can be stored upto ten days in refrigerator if onion is not mixed in the chutney.
  3. If we dry the leaves in shade we can store the chutney for long.Also the leaves does not need to be dried completely,it just needs to be dried a bit until the leaves wilt and looses its moisture.
gongura pacchadi with red chillies

Tuesday, January 12, 2016

Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

mokkajonna vadalu
Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households.I have heard about these vadas from my MIL and she also shared me the recipe once to try.But I somehow kept forgetting to try it and when I got a couple of fresh corns during my shopping last time I wanted to try it and the vadas turned out delicious.One should use aged corns instead or tender and young corns as the tender corns turn to a paste when ground and hence it cannot add texture to the vada.
mokkajonna vadalu

mokkajonna garelu
A slight hint of sweetness from the corn with the freshness from the herbs and crunchy onion bits made the vadas taste delicious.The preparation process of these vadas is very much similar as the masala vadas but is made with major portion of corn.I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.I have prepared it like masala vada but one can even make these vadas with the hole like how we do for medu vada.These vadas are very tasty,try these vadas for the coming Sankranti festival.
corn vada

mokkajonna garelu
Check out few vada recipes in my blog:
mokkajonna garelu

corn vada

Corn Vada | Mokkajonna Vadalu Recipe:
Yields:12-15 Vadas | Author: Prathibha Garre
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine:Andhra | Category:Snacks

1 big Corn or 2 cups Corn Kernels
1/3 cup Chana dal 
1 Onion,finely chopped
3-4 Green Chillies
3/4" Ginger,chopped
2-3 tbsp Coriander leaves.chopped
2 tbsp Mint leaves, chopped
a sprig of Curry leaves,roughly torn
Salt to taste

  • Soak Chana dal for an hour and keep it ready.
  • Cut the corn from the edges using a sharp knife as shown in the picture or you can even remove the corn kernels carefeully but it is time consuming.Reserve 1/4 cup cut corn or kernels.
  • Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.Do not grind for long.
  • Now add cut corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.
  • Keep it in the refrigerator for half an hour.
  • Heat oil in a deep kadai over medium flame.
  • Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.
  • Grease a milk cover(or zip lock cover) and keep it ready.Also keep a bowl of water handy to dip in your fingers in between.
  • Dip your fingers in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.You can even put a hole in the vada like how we do for medu wada.
  • Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen napkin.
Serve them hot with Nimmakaya Karam or Allam Avakay.
mokkajonna vada
  1. You can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
  2. Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well.
  3. You can add 1 tsp cumin seeds or saunf while grinding the vadas for extra flavor.
  4. You can avoid adding onions during festivals,still it tastes good.
  5. Do not use very tender corn for making vadas , slightly matured corns are better for vadas.The tender corns turns to a paste and does not add texture to the vada, hence it is not prefered.
  6. If you do not find them you can use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.
mokkajonna vadalu

Monday, January 4, 2016

Pineapple Kesari | Pineapple Sheera Recipe | Pineapple Kesaribath Recipe

pineapple kesari
Happy New Year to all my friends, family and the readers of my blog!!
I would like to start the new year with a sweet post in my blog and hence sharing a simple and delicious Pineapple Kesari recipe to start the new year on a sweet note.
In south India,Pineapple Kesaribath is one of the most commonly served sweet for breakfast in many of the occasions like marriage of family functions.Apart from Pineapple Kesaribath , Kasi halwa is again a popular sweet which is served during breakfast. Also the liberal usage of ghee and vanaspati gives the kesari a melt in mouth texture but one can alter the amount when prepared at home for a healthy variation.
pineapple kesaribath
I am not a fan of Kesaribath but I love the taste of Pineapple Kesari as the fruit adds a nice and unique flavor to the kesari.  If you like to experiment more fruit flavours for Sheera you can try Mango Sheera, Chikoo Sheera, Apple Sheera or mixed fruit(apple, pineapple,grapes).All of the above varieties tastes great in its own way but for me I would say that the Pineapple sheera is best among all.Next time if you have guests over do give this halwa a try.I am sure your guests would love it.
pineapple kesari

Check out few easy halwa/kesari recipes here.
pineapple sheera

Pineapple Kesaribath | Pineapple Sheera Recipe:
Serves 2-3
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets/Desserts

1/2 cup Sooji/Rawa
1/2 cup + 2tbsp Sugar
1/2 cup fresh Pineapple pieces,chopped
1/4 cup Ghee
1 1/2 cups + 1/2 cup Water 
2 tbsp Raisins
8-10 Cashew nut, halves
12-15 Saffron strands
1 tbsp Milk
1/4 tsp Cardamom powder, optional

  • Heat 3 tbsp ghee in a kadai and fry cashewnut halves until slight brown in color and remove with a slotted soon.Add raisins and fry until they become plumpy and remove them to the plate.
  • Meanwhile boil Pineapple pieces in 1/2 cup of water until it is completely cooked and the water is almost evaporated.It takes 8-10 mins.Add sugar to it and cook until the sugar melts.Do not cook for long.
  • Soak saffron in a tbsp of warm milk.Rub saffron through your fingers before adding which enhances the color of saffron.
  • In the same ghee as the dry fruits roasted add sooji and roast on medium flame until you get nice fragrance by stirring it constantly.
  • Boil 1 1/2 cups of water in a vessel and keep it ready.
  • Add boiling water to the roasted sooji mixture and keep stirring continuously while adding the water and cook it for 4-5 mins until the sooji is cooked.
  • Add cooked pineapple and soaked saffron to the cooked sooji mixture and stir it nicely and cook it for 5 mins.
  • Add fried cashewnuts, raisins, cardamom powder and 1 tbsp of ghee and mix it nicely.
Serve it hot/warm or at room temperature
pineapple sooji halwa
  1. You can reduce ghee to 2 tbsp but the texture of halwa is soft if the mentioned quantity is added.
  2. I usually cook pineapple first along with sugar which makes the pineapple pieces sweet and enhances the taste of the halwa.
  3. You can add pineapple essence if you are preparing it in large quantity.For small quantity it is not needed.
  4. You can use even the tinned pineapple pieces, in that case you don't need to boil the pineapple.Add pineapple pieces and sugar after sooji is being cooked.You can even use the syrup of the pineapple and needs to adjust the sugar quantity based on that.
  5. I do not use food colors and hence added good quality saffron which gives a nice natural yellow color to the halwa. If you want you can add a pinch of yellow color.
  6. You can use other variety of mixed fruits like apple,pineapple and grapes and follow the same process for Fruit Halwa.
  7. Halwa tends to become thick once it cools down.Microwave it before serving for softer version. If you want a loose textured halwa for longer time you can add 2 tbsp odourless oil or vanaspati along with ghee in the recipe which helps in retaining the soft texture of the halwa.
  8. If you want the kesari more sweeter increase the amount of sugar to 3/4 cup, but for us it is rightly sweetened with this measurement.
pineapple kesaribath

Monday, December 28, 2015

Aloo Choliya Recipe | Aloo Hara Chana | Hara Chana Recipes

aloo hara chana
Winters are here and the markets are full of fresh winter vegetables.Fresh Chickpeas is known as Choliya which is also called as hara chana in hindi and is available abundantly during winters.Though its time consuming to clean and shell the fresh Chickpeas but its really worth for the taste and freshness of these winter vegetables. My mom used to roast these fresh chickpeas in pods with salt until they turn slight black and the skin wilts.It used to be fun to shell out the chickpeas from the hot pods and eat them warm with a gossip session with the family members.
aloo hara chana
Aloo Choliya is popular in North India and is a must prepare winter delicacy. It can be paired with steamed or hot phulkas, but one needs to adjust the consistency of gravy. I usually prefer a thinner version when it is to be served with rice and a slightly thick and creamy version when served with rotis.The preparation process of Aloo Choliya is very similar to Aloo matar and is a very simple recipe which can be directly prepared in cooker.
aloo choliya
I have posted few recipes with Choliya earlier - Choliya Paneer Curry and Choliya Pulao if you are looking out for few more interesting recipes with Choliya. You can even prepare a simple Choliya salad with tomato-onion which tastes delicious in its own way. Utilize this winter season and prepare various varieties with these fresh ingredients.
aloo choliya

potato fresh chickpeas curry

Check out various Winter recipes in my blog:
potato fresh chickpeas curry

Aloo Choliya | Potato-Fresh Chickpeas Curry Recipe:
Serves 2-3 | Author- Prathibha Garre
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Gravy/Sidedish

2 Potatoes,diced into cubes
1 cup fresh Chickpeas/Choliya
1 Onion,sliced
2 Tomatoes,chopped
1/2" Ginger
4-5 Garlic cloves
1 tsp Red chilli powder
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp Amchur powder
1/2 tsp Turmeric powder
2 tbsp chopped Coriander leaves
1/2 tsp Cumin seeds
Salt,to taste
2 tbsp Oil

  • Grind onions ,chopped tomatoes, garlic and ginger to a smooth puree.
  • Heat oil in a pressure cooker and crackle cumin seeds.Add the ground Onion-tomato paste and fry until the masala leaves the oil over the edges.
  • Add coriander powder, cumin powder, red chili powder, turmeric powder and fry a couple of minutes.
  • Add fresh chickpeas and potato cubes and fry for 2-3 mins in the masala.
  • Add salt, amchur powder,garam masala and few coriander leaves to it and fry for a minute.
  • Add 1 cup water to it and pressure cook it for 2 whistles and reduce the flame and cook it for 8-10 mins.
  • Once the pressure is down adjust the consistency of gravy- thin or thick.
  • Garnish it with chopped coriander leaves.
Serve the curry hot with Steamed Rice or any Indian flat bread - Roti/Naan/Phulka/Chapathi.
aloo choliya
  • If you want to serve it with rice- slightly prepare a thin gravy and if you want to serve with roti make it bit thick,in that case reduce the water in it.
  • You can replace fresh green chickpeas with fresh peas in the recipe and follow the same process for a tasty fresh aloo matar gravy.
  • One can even replace the potatoes with paneer in the recipe and make Choliya Paneer gravy.Both tastes nice in the recipe.
aloo choliya

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