Rava Kichadi Recipe | Semolina - Sooji Kichadi | South Indian Breakfast Recipe | Step By Step Pic + Video Recipe | Mixed Vegetable Upma | Simple and Yummy Recipes

Rava Kichadi - A popular and very common breakfast recipe in Southern India. Rava Khichadi recipe is nothing but a mixed vegetable upma. Rava kichadi a simple and healthy breakfast recipe made with roasted rava and mixed vegetables.

This Rava khichadi is best when served with coconut chutney. Also, it can be served with sugar or jaggery. Having hot rava khichadi with coconut chutney and a hot cup of filter coffee is the best combination and it tastes yumm.

Ingredients:

• 1 cup Rava / Semolina
• 1 Onion, chopped,
• 2 Tomatoes, medium-sized, chopped
• 3 Green chilies
• 1 tbsp Bengal gram
• 1 tsp Mustard seeds
• 1 tbsp Cashew nuts
• ½ tbsp finely chopped Ginger
• Few Curry leaves
• 2 ½ cup Water
• ¼ cup chopped Carrot
• ¼ cup chopped Beans
• Salt as required
• ¼ tsp Turmeric powder
• few Coriander leaves
• 1 tbsp Ghee
• 3 tbsp Oil
  

Method:

• Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter.

• Next, add cashew nuts and finely chopped ginger and fry.Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

• Next, add the tomatoes and cook till it becomes soft.

• Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

• Next, add the Rava and roast for 5 mins on low heat.

• Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

• Cover and cook for 3 mins on low heat.

• After 3 mins open the lid and add coriander leaves, ghee, and mix well.

• Cover and keep aside for 10 mins and then serve.

💢  Step By Step pics of how to rava kichadi recipe 💢 

Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter. Next, add cashew nuts and finely chopped ginger and fry.

Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

Next, add the tomatoes and cook till it becomes soft.

Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

Next, add the Rava and roast for 5 mins on low heat.

Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

Cover and cook for 3 mins on low heat. After 3 mins open the lid and add coriander leaves, ghee, and mix well. Again cover and keep aside for 10 mins and then serve.

Video Recipe

Ragi Adai with Methi Leaves | Finger millet roti | Ragi Roti | Healthy Cooking | Venthyakeerai Kezhvaraghu adai | Simple and Yummy Recipes

Ragi adai - Ragi adai with methi leaves - Finger millet roti - Kezhvaraghu adai dosa - Ragi Roti - Venthyakeerai kezhvaraghu adai - Methi Ragi Adai Dosa.

Healthy and tasty adai / roti recipe sing finger millet and fenugreek leaves.  This is a very simple recipe yet very healthy too. This can be served as a snack or even dinner. 

It is a very popular tea time snack in Tamilnadu usually served with coconut chutney. It is usually prepared with moringa leaves in the south. We can also use other greens such as fenugreek, spinach, coriander leaves, etc.

Ingredients

• Ragi Flour - 1  ½ cup
• Shallots - 15 nos
• Green Chilli - 4 nos
• Fenugreek Leaves - 1 bunch
• Salt to taste
• Oil

Method

• Place 1 ½ cup of ragi flour/ finger millet flour in a large bowl.

• Finely chop the shallots, green chilies using a chopper or knife and add them to the ragi flour.

• Next, finely chop the methi leaves and add them to the ragi flour in the bowl. Also, add the required salt and mix well.

• Then add water little by little and mix well and make a thick batter and allow it to rest for 10 mins.

• Heat a dosa tawa, when hot pour a ladleful of batter, and spread it like a dosa.

• Drizzle some oil around the roti and cook for 2 mins on medium heat.

• Flip and cook for 2 mins on the other side. drizzle some oil around the roti.

• Cook again for one min on each side and serve hot with coconut chutney.

Step by step pics of how to make ragi adai recipe with methi leaves

Place 1 ½ cup of ragi flour/ finger millet flour in a large bowl. Finely chop the shallots, green chilies using a chopper or knife. Keep aside. Next, finely chop the methi leaves and keep them aside.

Add the finely chopped onion and methi leaves to the ragi flour. Also, add the required salt and mix well.

Then add water little by little and mix well and make a thick batter and allow it to rest for 10 mins.

Heat a dosa tawa, when hot pour a ladleful of batter, and spread it like a dosa.
Drizzle some oil around the roti and cook for 2 mins on medium heat.

Flip and cook for 2 mins on the other side. drizzle some oil around the roti.
Cook again for one min on each side and serve hot with coconut chutney.

Video Recipe

Instant Oats Dosa Recipe | Oats Dosa | Oats Dosa in 10 minutes | Indian Breakfast Recipe | Simple and Yummy recipes

Are you looking for a delicious, quick, easy to make and also a healthy recipe for breakfast or dinner? Then try this healthy Indian breakfast recipe using oats called Oats Dosa recipe. It is an instant, easy, healthy and delicious recipe using oats. This oats dosa can be made without fermenting the batter. 

If you are bored of having oats porridge every day then try this instant oats dosa recipe. if you love South Indian breakfast recipe then this will be a treat for you. Its a healthy yet very tasty recipe and you can enjoy it with all the goodness of oats.

Preparation time: 15 minutes
Cooking Time: 3 minutes
Makes: 5 to 6 Dosa
For the Video Recipe Click here https://youtu.be/RdUmHp8ziEw

Ingredients:

• 1 cup of Oats
• ¼ cup Rice flour ( can substitute wheat flour )
• ¼ cup Semolina ( optional )
• ¼ cup Curd
• 1 Green chilly, finely chopped
• 1 tsp Ginger, very finely chopped
• ½ tsp Cumin seeds
• 1 tbsp Curry and Coriander leaves, chopped
• Salt to taste
• Oil for drizzling on the dosa

Preparation:

• Powder the oats to a fine powder with the help of a mixie.

• Transfer the powdered oats to a mixing bowl.

• Then add the rest of the ingredients one by one rice flour, green chilly, ginger, cumin seeds, curry leaves, coriander leaves, salt.

• Finally, add the curd and pour water.

• Mix all the ingredients together to get a free-flowing runny batter. The consistency should be similar to rava dosa batter and also there should not be any lumps.

• If needed add more water to get the required consistency.

How to make Oats Dosa

• Heat a dosa tawa or griddle, when it is hot enough, stir the batter with a ladle. Adjust the consistency if needed by pouring some more water.

• Pour a ladleful of batter around the tawa evenly and fill up the gaps with little more batter. Do not spread like traditional dosa, just pour it and fill up the gaps. ( check the video how I poured the batter on the tawa )

• Smear some oil around the edges and all over the dosa.

• Cook the oats dosa on medium heat till it turns golden on the base about one minute.

• When it is cooked well on one side, flip and cook the other side as well on medium heat, say about one minute.

• Remove the oats dosa to a plate and serve hot with coconut or tomato chutney.

Notes :

Substitute wheat flour instead of rice flour, but rice flour gives crisp dosa.

To make it more crispier dosa, add more rice flour.

The consistency of the batter should be thin flowing similar to rava batter consistency.

You can add finely chopped onions or some grated carrot or coconut to the batter.

Kuzhi Paniyaram Recipe made using Idli Batter | Paniyaram Recipe | Simple and Yummy Recipes

Kuzhi Paniyaram is a regular South Indian breakfast or dinner recipe, also it can be served as an evening snack too along with various chutneys. It is called paddu in kannada, ponganalu in Telugu, and paniyaram in Tamil. I mostly prepare this paniyaram recipe using homemade leftover idli batter.

 For making this paniyaram recipe, we need the paniyaram cookware. Either you can use a non-stick pan or an iron pan. There are so many brands selling this paniyaram cookware. And it comes in nonstick, iron, indalium material. I use Indalium material.

 It is important to use the fermented batter to make this paniyaram. We cant use freshly ground batter. We always use the 4 or 5th day of leftover idly batter, because the sour batter tastes best. So if you have sour idli or dosa batter that you cannot use to make idli or dosa, then try making this paniyaram recipe. Make sure to mix the batter to idli batter consistency, it should neither be thick nor too watery.

The technique to make this paniyaram recipe is to use a small burner and cook the batter on low flame so that you will get an amazing textured paniyaram. The end result will be crispy on the outside, and soft and spongy on the inside.

There are so many versions of making paniyaram like sweet paniyaram, masala paniyaram, muttai paniyaram ( egg ), vegetable paniyaram,  stuffed paniyaram etc... and the list goes on.

Cuisine: South Indian Cuisine
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves : 3

Ingredients :

• 5 cups of sour leftover Idli Batter
• 1 onion, finely chopped, large sized
• 2 Green chilies, finely chopped
• Few curry leaves, finely chopped
• 1 tbsp Bengal gram / kadalai paruppu / chana dal
• 1 tsp Mustard seeds
• Salt to taste
• Oil for drizzling
• 1 to 2tbsp Oil to saute onions

Method :

• Heat oil in a kadai / wok / pan. When hot add chana dal, and mustard seeds and let it crackle.

• Then add the finely chopped onions, green chilies, curry leaves, and salt to it. Saute until onions turn translucent.

• Once done switch off the flame and allow it to cool completely.

• Then add the onions to the batter and mix it thoroughly without any lumps.

• Next heat the paniyaram pan, and add 1/4 tsp oil to each pit. Fill each indent or pit with 3/4 batter. Cook on low flame for 2 minutes. Drizzle some oil on the sides of the paniyaram.

• Then gently turn the paniyaram, drizzle some oil and cook the other side for 1 to 2 more minutes.

• Serve hot with coconut chutney or tomato chutney. Or any chutney of your choice.

Recipe Notes :

• It is important to use the sour batter to make paniyaram.
• Make sure to mix the batter to idli batter consistency.
• Cook on low flame only.

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Ragi Roti

Today I'm going to share a very easy recipe and my version of making ragi roti. Yes, it's very quick, and a very simple recipe and very very easy to make roti. It's a perfect breakfast recipe and its healthy too.

Ingredients :

• 1 cup Ragi flour
• 1 large Onion, finely chopped
• 3 Green chilies, finely chopped
• 2 handful of chopped Coriander leaves
• Salt to taste
• Oil for smearing on Roti

Method:

• In a large bowl mix all the ingredients except oil.

• Add 1 to 2 cups of water and mix well.

• The consistency should be very thick and slightly pourable.  ( i don't form a dough or balls out of ragi flour. Instead, I make thick consistency )

• Heat a tawa / dosa pan. When hot add 1 ladle of thick batter on tawa and spread with hand to a round shape. Be careful of your fingers while making this.

• Smear 1/2 tsp oil around the roti and cook in a low medium flame. Flip the roti and cook on the other side as well and also smear 1/4 tsp oil around the roti.

• Serve hot with coconut chutney.

Poori Masala/ Deep Fried Indian Bread with Potato Gravy

It’s not without reason that the phrase goes ‘ Breakfast like a king, lunch like a prince and supper like a pauper’. One should not skip the breakfast  and  make sure it is the heaviest meal of the day.  In India we have a long list of traditional, freshly made breakfast recipes. And one of my favourite is Poori and Potato Masala, next to Idli and Vada with Sambhar and chutney.  I have to make sure for my hubby  there is Poori Masal in weekends.  Here is the recipe for great beginnings.....

Adai Dosa

Adai - a simple and delicious south indian pancake made with rice and lentils. Its a very popular breakfast recipe in Tamilnadu. Eaten along with coconut chutney adai will taste yummy. Coconut chutney is perfect pairing to adai. My mom makes a very good adai dosa. Her adai dosa would be crispier, light and tasty. Here is the recipe which i learnt from my mom.

Sandhagai/ Idiyappam/ Sevai : Lemon & Tomato Sevai

Sandhagai is popularly known as sevai / idiyappam, a type of rice noodles, a popular kongunadu recipe. During Festival time at my place in coimbatore they will prepare this . This is considered as light and easy digestible food as it can be made with less oil and it is steamed. And making of sevai traditionally at home consists of following steps.

• Soak parboiled rice in water for 3 to 4 hrs.
• Grind the soaked rice to a fine paste as you are grinding for idli batter.
• Add salt to it and mix well.
  
• Pour the batter into idli moulds and steam them.
• Press the dumpling into fine strands using sevai press.

This method is a bit long process. This is what my grandma and my mother makes. I'll write about this with stepwise pictures in my later post. And i made sandhagai from rice flour prepared by my MIL. I used 'muruku maker' for making this as i don't have sevai press. I made Tomato and Lemon Sevai from it. And this is my all time favorite breakfast recipe. In my opinion it is the best breakfast recipe i ever had before.

Ingredients
Rice flour - 4 cups
Salt to taste
Water

• Add hot water and salt to the flour, knead and make a thick dough.

• Place the dough in the muruku maker, use the tiny hole disc in the muruku makerand press them to form the rice strands.

• Steam them in the idli moulds for 5 min's and keep it aside.
  

Now the sandhagai is ready. You can flavour it with lemon, tomato etc.


Lemon & Tomato Sevai
After the sandhagai is ready, it is easy to prepare this lemon and tomato sevai. And also very tasty. Serve this with coconut chutney.



And this is goinging to participate in " RCI - Kongunadu Cuisine " event hosted by Priya of Easy N Tasty Recipes

Lemon Sevai



Ingredients

• Lemon Juice - 3 tbsp

• Onion - 1, finely chopped
  

• Sandhagai - 1 cup

• Oil - 2 tbsp

• Mustard Seeds - 1/2 tbsp

• Dry Red Chilly - 4

• Curry leaves - few

• Turmeric Powder - 1/2 tsp

Method

• Heat oil in pan add mustard seeds, allow it to splutter.

• Then add curry leaves, red chillies fry for one min.

• To it add chopped onion and fry till golden brown.

• Add turmeric powder to it and fry for one min.
  

• Next add sandhagai to it and mix well.

• Finally add lemon juice to it, mix well and lemon sevai is ready to serve.

Tomato Sevai



Ingredients

• Tomato - 1, chopped
  

• Sandhagai - 1 cup

• Oil - 2 tbsp

• Mustard Seeds - 1/2 tbsp

• Dry Red Chilly - 4

• Curry leaves - few

Method

• Heat oil in pan add mustard seeds, allow it to splutter.

• Then add curry leaves, red chillies fry for one min.

• To it add chopped onion and fry till golden brown.

• Add chopped tomato to it and fry for 3 to 4 Min's.
  

• Next add sandhagai to it, mix well and tomato sevai is ready to serve.

Vegetable Rava Pongal

This is going to participate in " WYF : Breakfast " Event hosted by EC .


Ingredients

• Rava / Semolina - 1 cup

• Split Green Gram / Moong Dal- 1/2 cup

• Boiled Vegetables, chopped - 1/2 cup ( I used Carrot, Beans, Peas)

• Green Chillies - 2 , finely chopped

• Ginger Root - 1" piece, finely chopped

• Garlic - 3 cloves, crushed

• Pepper Corns - 1 tbsp

• Cumin seeds - 1 tbsp

• Turmeric powder - 1 tsp

• Ghee - 3 tbsp

• Cashew Nuts - Few

• Curry leaves - few

• Salt to taste

Method

• Pressure cook moong dal and keep aside.

• Heat ghee in wok, add cashew nuts, cumin seeds, peppercorns, green chillies, garlic, ginger, curry leaves to it. Let them splutter.

• Then add rava to it and fry for 2 to 3 Min's.

• Add the roasted rava and cooked vegetables and salt to the moong dal with enough water for the rava to cook.

• Serve hot with coconut chutney.
  

Ragi Dosa

Ingredients
Ragi flour / Finger Millet flour - 2 cups
Urad dal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt
Water
Oil



Method

• Wash and soak urad dal and methi seeds in water for 3 to 4 hrs.

• Drain the water and grind by adding little water to make a smooth paste.

• Transfer this to a large bowl and add ragi flour and salt tot it and mix well.

• Close the bowl and keep it for 6 to 8 hrs for fermentation.

• After this fermentation, stir the batter well. Now its ready to make dosa.

• Heat the dosa pan and pour ladleful of batter on the pan and spread the batter in circular motion to form pancake of roughly 8" inch diameter.

• Drizzle th oil on the surface and edges of the dosa. Flip the dosa and cook for one minute.

• Serve the dosa with Chutney/Sambhar/ Chicken kurma etc.
  

This is going to participate in " EFM - Breakfast Series " event hosted by Srileka of Me and My Kitchen.

Updated: Sending this Ragi Dosa to " JFI: Ragi " event hosted by Madhuram's EgglessCooking.

Pongal

Ingredients

Raw Rice - 1 cup

Split Green Gram - 1/4 cup

(Moong Dal)

Ghee - 3 tsp

Cashew Nuts - 7

Cumin seeds - 1 tsp

Green chillies - 2

Ginger root - 1" piece

Whole Black Pepper - 1 tsp

Garlic pods - 2

Few Curry leaves

Salt

Method

1. Mix rice and moong dal. Wash it and keep aside.
2. Cut green chillies and ginger into fine pieces , smash garlic pods, crush black pepper and keep aside.
3. Heat ghee in pressure cooker, add cashew nuts to it.
4. Then add cumin seeds, green chillies, ginger, garlic, curry leaves and pepper to it.
5. When all splutters add rice and moong dal and add 3 cups of water to it.
6. Finally add salt to it. Mix well.
7. Pressure cook for 5 whistles.
8. Serve with coconut chutney, sambhar and vada.