Wednesday, July 30, 2014

Cauliflower Uthappam | Gobi Uthappam | Uthappam Recipes

          cauliflower uthappam

My love for dosa never stops and I have already posted many dosa recipes in my blog.The options for Uthappam toppings are endless, one can use simply chopped vegetables to potato sabzi to top the uthappams.I have posted Chettinadu style Cauliflower Masala Dosa sometime back and I used similar masala to prepare this Cauliflower Uthappam,which imparts a nice flavor to uthappam.

Check out other must try Dosa recipes in my blog.
  1. Davanagere Benne Dosa 
  2. Atukula Dosa/Sponge Dosa 
  3. Erra Kaaram Dosa...from Rayalaseema 
  4. MLA Pesarattu / Upma Pesarattu 
  5. Paper Thin Rava Dosa..Hotel Style
  6. Mysore Masala Dosa
  7. Pav Bhaji Dosa
  8. Vegetable Dosa
  9. Mumbai style Mysore Masala Dosa
  10. Five Taste Uthappam
  11. Schezwan Dosa
gobi dosa

Cauliflower Uthappam Recipe:
Prep time:15 mins | Cooking time: 30 mins | Total time : 45 mins
Cuisine: South Indian | Category:  Breakfast

for Uthappam Batter:
2 cups Raw rice(sona masuri or similar)
2 cups Idli Rice or Par boiled rice
1 cup whole white Urad dal
1/4 cup Toor dal
1/4 cup Chana dal
1 tsp Fenugreek seeds
a pinch of cooking soda
Salt to taste 
Oil/Ghee, to roast utappams

for Cauliflower Masala:
2 cups Cauliflower florets
1 big Onion,finely chopped
1 big Tomato,chopped
5-6 Garlic pods,peeled
1/2" Ginger,finely chopped
1 Green chilli,finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Rasam powder
1/2 tsp Sambar powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
a sprig of Curry leaves
2 Red chillies,broken
1/2 tsp Mustard seeds
Salt to taste

to grind:
2 tbsp fresh grated Coconut
2 tsp Poppy seeds,soaked in water
1/2 tsp Saunf 
5-6 Pepper corns


to make dosa batter:
  • Wash and soak raw rice,idli rice(or par boiled rice), urad dal, toor dal, chana dal, fenugreek seeds together in water for  4-5 hrs.
  • Grind all the ingredients in the wet grinder to a fine batter by adding water at regular intervals.The batter should be like regular dosa batter consistency.
  • Add required amount of salt at the end of grinding and mix well.
  • Allow the batter to ferment for 12-14 hrs.
to make Cauliflower masala:
  • Clean and wash the cauliflower florets and soak them in salted hot water for 10-15 mins.Drain them and chop them finely.
  • Heat oil in a kadai/pan and crackle mustard seeds and add broken red chillies and curry leaves fry until they wilt.
  • Add garlic pods,chopped ginger and green chili and fry for a minute.Now add finely chopped onions and fry until they become translucent.
  • Add chopped cauliflower florets and fry well for 2-3 mins and add chopped tomatoes to it and fry for 3-4 mins.Cover it and cook until the tomatoes turns mushy and cauliflower is cooked.
  • Grind grated coconut with poppy seeds,pepper corns and saunf to a fine paste.Add little water if required for grinding.
  • Add rasam powder,sambar powder,red chili powder,turmeric powder and salt to the cauliflower mixture and mash it nicely with a masher.It is your choice to keep the texture how ever you want.I mashed it completely like a spread,if you want you keep it chunky too.
  • Add the ground coconut mixture to it and let it cook for 3-4 mins until the raw smell disappears.You should keep the consistency of this very thick as we will apply this inside the dosa.
  • Switch it off and let it come to room temperature.Add chopped coriander leaves to it and mix and keep it ready.
to make Uthappam:
  • The dosa batter should be at room temperature.Mix in a pinch of cooking soda and mix well.
  • Pour the batter(do not spread) of  6-7 inch size on a hot tawa and pour oil/ghee from the sides and cover with a lid and cook it on medium flame for a minute and remove the lid.
  • Apply 3-4 tbsp of cauliflower mixture all over the dosa(leaving an inch from sides) using the flat ladle and pour a tsp of oil/ghee over the mixture.
  • Increase the flame to high and cook until you can see the golden brown crust formation.
  • Now turn the dosa to the other side and fry for a minute.
Serve it hot right out from the pan with coconut chutney and Sambar.If you want you can sprinkle milagai podi or kaarapodi over the hot uthappams before serving.Check out other side dishes for Idli/dosa here.

                  cauliflower uthappa

Check out my Five taste Uthappam post for more topping ideas.

cauliflower uthappam

Tuesday, July 22, 2014

Arbi Ka Salan | Arbi Masala Gravy | Taro Root Sabzi

arbi ka salan

Taro root (Arbi) is one of the most tastiest vegetables and we both are really fond of this vegetable. I usually prepare Arbi fry and Arbi Roast more often than the gravy versions. The preparation of arbi gravy is similar to any other gravy just that we need to fry the taro root well before adding to the gravy.If the taro root is not properly fried it would turn sticky in gravies. You can prepare this gravy for both rice and roti varieties.
arbi gravy

taro root gravy

Arbi Ka Salan | Arbi Sabzi:

Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Side Dish- Main Course

250 gms Arbi/Taro Root
2 medium Onions, roughly chopped
2 large Tomatoes, roughly chopped
1 tbsp. chopped coriander
1 tbsp. Rice flour
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Amchur Powder
1/2 tsp Cumin Seeds
Salt to taste
1 1/2 tbsp. Oil
Oil,to deep fry
  • Wash and boil Arbi until it is slightly soft for approx. 12-15 mins. You should be able to prick it easily with a fork. Cool it and peel the skin and cut into rounds of 1/2" thickness.
  • Add Rice flour, Salt and 1/2 tsp Red chili powder to it and mix it nicely. Deep fry the taro root pieces until it is slightly golden brown in color and remove them and keep aside. You can either do this process in oven (follow this post )if you want to avoid deep frying or slightly sauté the taro root pieces in a tbsp of oil until it is slightly crisp and remove them and keep aside.
  • Grind onions and tomatoes into a fine paste.
  • Heat oil in a kadai/pan and add cumin seeds and add ginger-garlic paste and fry well. Add ground onion-tomato paste and fry well until the oil leaves the edges.
  • Add red chili powder, turmeric powder, amchur powder, coriander powder, garam masala, cumin powder, salt and fry again for 1-2 mins.
  • Add fried arbi(taro root) pieces and fry for a minute and roughly add 1 - 1.5 cups of water and boil for 8-10 mins.
  • Garnish with coriander at the end.
Serve it hot with Roti/Phulka/Chapati/Rice.

arbi masala

  1. You can use any other vegetable like potato or yam or eggplant or Raw Banana and follow the same process.
  2. You can use besan instead of rice flour in the above recipe.
arbi gravy

Tuesday, July 15, 2014

Usirikaya Pacchadi(with Green Chillies) | Amla Chutney | Gooseberry Chutney

nellikai pacchadi
Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations.Today I am posting the chutney recipe with green chillies and I would post the other version sometime later. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Green Chillies recipe:
Serves 3-4
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins
Cuisine: South Indian | Category: Accompaniments

3-4 Green chillies
1/4 tsp Fenugreek seeds
2 tbsp Coriander leaves(optional)
1 medium Onion,finely chopped
Salt,as required
1/2 tsp Oil

to temper:
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry leaves

  • Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add green chillies and fry for few seconds until they have blisters.
  • Grind niluva usirikaya(preserved gooseberry) with roasted fenugreek seeds, green chillies and coriander leaves to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.I like to keep the chutney slightly coarse,if you want you can grind it to a smooth chutney.
  • Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
  • In a small tempering pan heat oil and crackle mustard and cumin seeds and add curry leaves and fry them until they wilt and add this to the chutney.
Serve it with hot rice and ghee.

  1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
  2. You can even coriander leaves and garlic pods(slightly roasted) and grind with the chutney.
    The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
  3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them.
usirikaya pachhadi

Wednesday, July 2, 2014

Talimpu Annam | Tempered Rice | Phodnicha Bhaat

talimpu annam
It is rare to have left over rice at my place and whenever it does, it is usually when guests come over and I end up making more rice than required. I am sure many of us do not prefer to reheat left over rice, instead we can convert it into a simple Rice variety which is more interesting to eat. Left over rice works like a charm to prepare Chinese Veg Fried Rice, Garlic Rice and this Simple Tempered Rice.But there are no hard and fast rules that one should prepare this rice from left over rice, you can even prepare it with freshly cooked rice,but make sure you have cooled down the rice before preparing this, otherwise it will become mushy.
talimpu annam
In South, we prepare this tempered rice in a way similar to lemon rice but we use onions in the recipe which adds a nice taste to the rice.Tempered Rice can be called as 'Talimpu Annam' in Telugu and 'Chitranna' in Kannada,you can even call it simple Fried Rice.In Maharasthra,they prepare a similar version called Phodnicha Bhaat with few minor variations in tempering. One can improvise the recipe with the addition of vegetables to the recipe but I love it when it is made very simple with lot of onions. The crunch of onions and the tangyness because of the addition of lemon juice makes this rice extremely tasty.If you have left over rice,do give this simple rice recipe a try,I am sure you will love it.
phodnicha bhaat

Talimpu Annam | Phodnicha Bhaat Recipe:
Serves 2
Prep time:5 mins | Cooking time:10 mins | Total time:15 mins
Category:Indian | Cuisine:Rice - Main course/Breakfast

3 cups Cooked Rice(left over rice)
2 medium Onions,finely chopped
1 big Lemon
3-4 Green chillies,slit
2 tbsp chopped Coriander
a sprig of Curry leaves
2-3 tbsp Groundnuts
1/4 tsp Turmeric powder
1 tbsp Chana dal (optional)
1 tsp Urad dal (optional)
1/2 tsp Mustard seeds
Salt to taste
2-3 tbsp Oil

  • Use left over rice for the recipe.In case if you are cooking the rice fresh,pressure cook rice(1 cup rice: 2 1/4 cups water) or how you cook your regular rice until it is soft and fluffy.The rice should be comparatively softer to eat and it should not be like how we do for pulav/biriyani. Cool the rice completely.
  • Squeeze the lemon and separate the seeds and keep it aside.
  • Heat oil in a kadai and crackle mustard seeds and add ground nuts and fry over medium flame until they are golden brown.
  • Add chana dal, urad dal and green chilies and fry until they turn golden brown and green chillies wilt.
  • Add curry leaves and onions and fry until the onions turn pink in color.
  • Add turmeric powder and add the rice(left over or cooled rice) and salt and mix nicely and fry for 1-2 mins until the rice becomes hot.Switch off the flame.
  • Add squeezed lemon with out seeds and coriander to it and mix well.
Serve it hot with chips or fryums.

tempered rice
  1. In South India, we add urad dal and chana dal in the tempering. In Maharasthra, they do not add urad dal and chana dal for Phodnicha Bhaat and if you like you can add 1/4 tsp Cumin seeds and a pinch of asafoetida in the tempering.
  2. If you like garlic you can roughly chopped garlic in the tempering or 1 tsp Ginger-Garlic paste for a variation.
  3. You can avoid ground nuts in the recipe and green peas can be used instead. 
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