Sagu Masala Dosa Recipe

Sagu Masala dosa recipe with step by step photos.Sagu is a typical karnataka style mixed vegetable curry made out of coconut paste with few spices which makes it unique in taste.Usually Sagu is eaten with set dosa or poori and you can even pair it with simple pulav or can be eaten with chapati/roti too.

I love to eat masala dosa any day and I try to cover many of my favorite dosa joints during my trip to Bangalore.You get the best masala dosa in Bangalore and I have mentioned in many of my earlier posts how the masala dosa available in bangalore is different from the other parts of the country.There is another version of masala dosa called Sagu masala dosa which is available only in few hotels.If I see Sagu masala dosa in the menu that would be my obvious choice than the masala dosa as I love the sagu masala dosa very much.A generous serving of thick sagu is smeared inside the dosa instead of the regular potato masala which makes it quite unique in taste.

We are lucky to have MTR in Singapore to satisfy a good masala dosa craving for a Bangalorean.Most of my trips to MTR would be having this sagu masala dosa as a constant order apart from Set dosa,Bisebele bath etc.I have not clicked step wise pics for this post but will update the space when I do next.

Check out other stuffed dosa varieties in my blog:

• Chettinad Cauliflower Masala Dosa
• Davanagere Benne Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Jini Dosa - Mumbai street style
• MLA Pesarattu / Upma Pesarattu
• Mysore Masala Dosa
• Mumbai Style Mysore Masala Dosa
• Pav Bhaji Dosa
• Schezwan Dosa - Mumbai Street style
• Spring Dosa -  Mumbai Street style

Here is how to make sagu masala dosa with step by step photos:

Sagu Masala Dosa Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins + fermentation time

Cuisine: Karnataka | Category: Breakfast

Ingredients:

for Dosa batter:

2 cups Raw Rice

1 cup Idli Rice/Par boiled Rice

3/4 cup Poha/flattened Rice

3-4 tbsp Urad dal

1 tsp Methi(Fenugreek) seeds

Salt,to taste

1/8 tsp Cooking soda

for Vegetable Sagu:

2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)

1 Onion,roughly chopped

1/2 tsp Mustard seeds

2 tbsp Oil/Ghee

Salt to taste

ingredients to grind for Sagu:

1" Cinnamon stick

4-5 Cloves

1-2 Marathi Moggu

1/2 cup fresh grated Coconut

1 tbsp Khus khus

1 tbsp Fried gram

5-6 Green chillies

a handful of chopped Coriander leaves,optional

1 tsp Oil

Method:

to prepare dosa batter:

• Soak both the rice together with methi seeds for 5-6 hours and soak urad dal with poha in another vessel for 3-4 hours.
• Wash the rice and urad dal+poha separately.
• Grind urad dal with poha to a smooth batter in the wet grinder and add rice to it and grind until smooth by adding enough water.
• Remove the batter to a vessel and add enough salt and little rinsed water(from the grinder bowl) and mix it nicely with the hand and cover it and let it ferment for 9-10 hours.

to prepare Vegetable Sagu:

• Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
• Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
• In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
• Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1/3 cup of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

to prepare Sagu Dosa:

• Take required amount of fermented batter in a bowl and add little water to get the pouring consistency and add cooking soda and mix it nicely.
• Heat a thick dosa tawa and sprinkle some water to make sure that the tawa is hot.
• 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.
• Pour 1 tbsp oil/ghee approx over it and around the edges and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and spread 3-4 tbsp of vegetable sagu on the dosa and increase the flame and roast for another 1 minute.Fold it and serve.You can even spread coconut chutney on the dosa and place the sagu one side and then fold it.
• Reduce the flame for one minute and hten 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 the sagu dosa hot with coconut chutney and sagu on the side.

Notes:

1. As the quantity of urad dal is less this batter needs more fermentation time.If your dosa is porous you can avoid adding cooking soda else you can add little bit and then make dosas.
2. Sagu needs to be thick as we are placing it inside the dosa and hence if you feel the sagu is slightly thin,put it on high flame until the water evaporates a bit and become a thick gravy.
3. You can prepare masala dosa using the same batter, it comes out super crispy outside and spongy inside.

              

Technorati Tags: sagu masala dosa,sagu dosa,saagu masala dosa,karnataka recipes,bangalore recipes,breakfast recipes,dosa varieties,south indian breakfast recipes

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Ragi Idli Dosa Recipe using Ragi flour | Ragi Idli | Ragi Dosa | Ragi Idli Dosa batter

Ragi Idli Dosa recipe with step by step photos.Millets have become extremely popular these days and I have started including them on regular basis.Most of the days I am taking Millet rice instead of rice and I do not miss rice any more as the cooked millet is a good substitute for rice and pairs nicely with south indian curries,dals and sambar varieties.Finger millet is known for its high calcium and dietery fiber content and is known for its various health benefits.Ragi millet adds a very earthy taste to the dish and hence I try to include the ragi flour often in my menu in the form of Ragi Sangati, Ragi Rotti,Thalipeeth, Ragi Idli,Ragi dosa,Ragi Rava Upma,Ragi Cookies etc.

I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness,I will post that version sometime soon,but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.

Check out other healthy dosa recipes in my blog:

• Multigrain Dosa | Dosa with mixed millets
• Adai Dosa | Mixed Lentil Dosa
• Brown Rice Dosa
• Green Whole Moong Adai
• Instant Oats Dosa
• Mixed Sprouts Adai
• Moong Dal Cheela
• Vegetable Dosa

Here is how to make ragi idli dosa recipe with step by step photos:

Ragi Idli | Ragi Dosa | Ragi Idli Dosa Recipe:

Yields 28-32 Idlis/20-22 Dosas | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 50 mins +  fermentation time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1.5 cups Ragi flour(finger millet flour)

1.5 cups Idli Rice

3/4 cup whole white Urad

1/3 cup Poha(flattened rice)

1 tsp Methi seeds

Salt,to taste

Water,to grind

Oil,to grease

Method:

• Soak the idli rice for 6-8 hrs.Soak whole white urad,poha  and fenugreek seeds for 4-5 hrs.

• Wash the rice and dal properly and grind everything together with poha and fenugreek seeds to a smooth paste using enough water in the wet grinder for better results.
• Add ragi flour to the ground batter and mix with hands thoroughly so that no lumps will be left.

• 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 8-10 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 Idli:

• Take out the required portion of batter(do not mix the whole batter while scooping out) and refrigerate the rest of batter.
• Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
• Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.

• With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
• Keep them in hot box or serve directly on to a plate.Always serve idlis hot.

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 spicy chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

Notes:

1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the  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. If the Idlis or dosas turn hard add a pinch of cooking soda and mix nicely and make Idlis n dosas,they will turn out nice and soft.
4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.

Technorati Tags: ragi idli using ragi flour,ragi dosa using ragi flour,ragi idli dosa batter,ragi idli dosa recipe,millet recipes,finger millet recipes,south indian millet recipes,south indian recipes,breakfast recipes,andhra,karnataka,tamilnadu

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Masala Poori Recipe | Spicy Poori

Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi Poori, Palak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.

Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.

Check out other poori varieties in my blog:

• Mangalore Buns | Deep fried Banana Buns
• Matar Kachori- Delhi Style (must try recipe)
• Methi Poori
• Palak Puri
• Poori
• Vadappam(Riceflour Poori)

Here is how to make masala poori recipe with step by step photos:

Masala Poori | Spicy Poori Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Breakfast/Snacks

Ingredients:

1 cup Whole Wheat flour

1/2 tsp Carom seeds(Ajwain)

1/2 tsp Red chili powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt,to taste

Method:

• In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.

• Heat the oil in a kadai until it is hot.
• Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

• Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.

• Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.

Notes:

1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.

Technorati Tags: masala poori recipe,spicy poori recipe,poori alu sabzi,breakfast recipes,snacks,party recipes

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Appam Recipe without Yeast | Kerala Appam Recipe

Appam Recipe without yeast with step by step photos.Appam with vegetable stew is a classic combo for breakfast from the state of Kerala.My mom has been making this Appam(without yeast) from our childhood but she had always paired it with Onion chutney.Her recipe is bit different from the traditional appam recipe which includes yeast, she makes a kanji(porridge) out of the rice batter and mix it with more ground rice batter and is fermented for long,they yield soft at the center and crispy and lacy at the ends kind of appams. But we used to call this dosa as Aapan dosa instead of appam and I am not sure why it was called so.Typical Kerala style appam has coconut and yeast in the recipe but if you do not like to use yeast in the appam recipe you can follow this recipe which yields similar results.

Appams can be served with coconut milk and sugar or sweetened coconut milk or flavorful vegetable stew or a simple coconut chutney.Appams are usually fluffy and can absorb the flavors very nicely and hence I always love to eat them with vegetable stew.

Check out other breakfast combos here in my blog:

• MLA Pesarattu / Upma Pesarattu
• Matar Kachori with Alu ki Sabzi 
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Bilavalige(Rice Flour Chapati) and Pithikipappu

Here is how to make easy kerala appam recipe without yeast with step by step photos:

Appam Recipe without yeast:

Yields 12-15 appams | Author: Prathibha

Prep time: 30 mins | Cooking time: 15 mins | Total time: 45 mins + fermentation time

Cuisine: Kerala | Category: Breakfast

Ingredients:

3 cups Raw Rice,soaked in water for 5-6 hrs

1 cup Raw Rice, soaked in water for 5-6 hrs

1/2 cup thin yogurt

1 tbsp Sugar

Salt,to taste

1/8 tsp Cooking soda,optional

Method:

• Soak 3 cups of rice and 1 cup of rice separately for 5-6 hrs.
• Wash and grind 1 cup of rice with enough water to get a coarse rawa consistency like batter.Grind the remaining 3 cups of rice with enough water to a smooth batter and keep it aside.
• In a big pot add 4 cups of water,salt and sugar and let it come to a boil and then add the coarsely ground batter to it and keep stirring continuously till it thickens and become a kanji(porridge) and let it cool completely.
• Once the cooked batter is completely cooled mix in the yogurt and ground rice batter(made out of 3 cups rice) and mix it nicely with out any lumps and let it ferment for 15-16 hours.
• The batter should be little loose than the regular dosa batter,so adjust the consistency accordingly. Add cooking soda(if using ,see notes) to a tbsp of water and mix it in the batter nicely.
• Heat the non stick appam chetti/kadai and pour a big ladle of batter in the center and swirl it in a circular motion so that it forms an aapam which is thin around the corner and thick in the center.
• Pour the oil around the edges and close it with a lid and let it cook until the edges turn crispy and is soft and fluffy in the center.Loosen the corners gently with the help of spatula and slide the appam into a plate and repeat to make more appams.

Serve it with sweetened coconut milk or Vegetable Stew or any spicy curry.

Notes:

1. The addition of soda is optional,if the batter is fermented nicely you do not need to add soda to appam.Try making one appam without soda and if it is not fluffy you can add soda to the batter and make which definitely gives soft and fluffy appams.
2. My mom never added grated fresh coconut while grinding for appam dosa,but you can add 1/3-1/2 cup of grated coconut while grinding the rice(3 cups rice) batter.
3. The most important step in the recipe is making the kanji and mixing in the batter and hence follow the instructions carefully.
4. You can make the dosa like regular dosas or thick dosa like poha dosa with the same batter.

Technorati Tags: kerala appam recipe,appam without yeast recipe,appam recipe,kerala style appam,south indian breakfast,kerala breakfast varieties,breakfast combos,south indian breakfast combos

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Vegetable Stew Recipe | Kerala Veg Stew for Appam

Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.

Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.

Check out other breakfast combos here in my blog:

• MLA Pesarattu / Upma Pesarattu
• Matar Kachori with Alu ki Sabzi 
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Bilavalige(Rice Flour Chapati) and Pithikipappu

Here is how to make kerala style vegetable stew with step by step photos:

Vegetable Stew Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Kerala | Category: Side dish

Ingredients:

1 small Carrot,peeled and cut into 1" long thin sticks

1 small Potato,peeled and cut into 1" long thin sticks

10-12 french Beans,trimmed and cut into 1" pieces

1/4 cup Green peas

1 small Onion,thinly sliced

2-3 Garlic cloves, cut into long strips

1/2" Ginger,peeled and cut into thin strips

2-3 Green chilies,slit

1 pack(200ml) Coconut milk or 1 Coconut,grated

8-10 Curry leaves

Salt,to taste

to temper:

1.5 tbsp Coconut oil

4-5 Cloves

1" Cinnamon

4 green Cardamoms

8-10 Black peppercorns

Method:

• If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
• In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.

• Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.

• Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
• Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.

• Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
• Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.

Serve it with Appam/Dosa.

Notes:

1. You can even add cauliflower along with the other vegetables.
2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

Technorati Tags: vegetable stew,kerala style vegetable stew,veg stew,stew for appam,veg stew for appam,side dishes,kerala side dishes

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Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.

Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.

Check out other sevai recipes in my blog:

• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Lemon Sevai | Khara Shavige | Lemony Rice Noodles
• Coconut Shavige/Coconut Rice Noodles
• Tangy Tamarind Shavige

Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:

serves 2

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige

1 big Onion,finely chopped

2 large Tomatoes,finely chopped

2 tsp chopped Coriander leaves

1/4 cup frozen Peas

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

2 Green chilies,slit

Salt, to taste

to temper:

2 tbsp Oil(sesame or any other oil)

1/2 tsp Mustard seeds

2 tbsp chopped Cashewnuts

1 tbsp Chana dal

1/2 tbsp Urad dal

a sprig of Curry leaves

Method:

• If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
• Blanch the green peas in hot water for few mins and drain them.
• Heat oil in a big kadai and crackle mustard seeds.
• Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.

• Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
• Add finely chopped onions and curry leaves and fry until they become translucent.

• Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.

• Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.

• Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.

Serve it warm with coconut chutney,potato chips or sliced cucumber.

Notes:

1. Cashew nuts add better taste to it,so do not skip it.
2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
3. You can use sambar powder in the recipe instead of red chili powder.
4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.

Technorati Tags: tomato sevai recipe,thakkali sevai,tomato idiyappam,instant tomato idiyappam recipe,idiyappam recipes,idiyappam varities,south indian breakfast varieties,sevai recipes,sevai varieties,shavige recipes,shavige varieties,tamilnadu breakfast recipes

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Instant Sooji Appe | Instant Rava Paniyaram Recipe | Rava Appe

Instant sooji appe recipe with step by step photos.It is always a difficult task for me to plan the breakfast as I decide what to prepare the stuff instantly most of the times rather than planning it in advance and only on weekends I plan my breakfast menu the previous night.My weekend breakfasts are elaborate where as on weekdays it would be a quick fix or easy breakfast options.Appey or Paddu or Paniyaram or Gunta Ponganalu or Gunta Punugulu is one of the favorite breakfasts for me.We usually make Gunta ponganalu with left over Idli/dosa batter or avalakki paddu or instant oats paniyaram or this instant sooji appey.

Sooji appey does not need any fermentation and can be prepared instantly with the easily available ingredients at home.This recipe is very similar to my oats paniyaram recipe just that I do not add oats to it.
Check out other appey recipes -  Gunta ponganalu with left over Idli/dosa batter, avalakki paddu ,instant oats paniyaram.

Here is how to make instant rava paniyaram with step by step photos:
Instant Rava Paniyaram | Sooji Appe | Rava Appey Recipe:
Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins+ standing time
Cuisine: South Indian | Category: Breakfast/Tiffin

Ingredients:

1 cup Sooji/Rava

1/2 cup sour Curd

1 big Onion,finely chopped
1 Carrot,grated
1/4 cup grated fresh Coconut

3 tbsp chopped Coriander

2-3 tbsp chopped Curry leaves

1.5 tsp Green Chili paste

1/2 tsp Cumin seeds

1 tsp Eno/Fruit salt

1/4 tsp Cooking Soda

Salt to taste

Method:

• Dry roast sooji lightly and do not roast much.
• Beat curd well and add it to a big bowl add sooji and mix well.Add enough water to it to get the consistency of dosa batter.

• Add salt and cooking soda to the mixed batter and leave it aside for 1 hr.You should leave it at least for 20 mins aside.
• Add finely chopped onions, grated carrot,grated coconut,coriander, curry leaves along with green chilli paste,cumin seeds and mix well.

• Check the consistency of batter,it might become thick as the sooji absorbs water when it is soaked.Add extra required water to it to get the dosa batter consistency.

• Just before making paniyaram add eno to the batter and mix well.

• Heat the paniyaram/gunta panganalu pan/Aebliskever pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4 th and pour some more oil over it and cover it with a lid.Let it roast on low-medium flame until golden brown in color.

• When you see the edges turning golden in color use a sharp knife and run it around the edges of  each paniyaram and turn them to the other side and roast until golden brown on both the sides.

Serve it hot with Coconut chutney or Mint-coriander chutney or peanut chutney.

Notes:

1. You can add blanched corn to the batter and make paniyaram.
2. Make sure that you use sour curd to make this.
3. You can refrigerate the batter and use it on next day as well.Add eno to the batter before using it.
4. If you do not have eno you can use only cooking soda in the recipe.

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