Masala Puri | Breakfast Poori with Spices

Do you love pooris (puri) ? Puris are our family favourite.

However, these are not very healthy due to frying and high calorie count, I do restrict feeding puris to once or max twice in a month. Masala Puri is a twist on your regular puris and tastes delicious. The besan, and semolina, adds a nice flaky texture. It also keeps the puris puffed & crisp longer than usual puris. The spices add a lovely flavour and taste.

I keep trying out different pooris at one time or the other. Spinach puris, ragi puris and the regular wheat flour puris are all our favourite. Now this is also added to our list. The looks are appealing as well, isn't it ? Do check out the detailed video on the making and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 10-12 puris

Ingredients

wheat flour 1 cup

besan (kadala mavu)  2 tbsps

*semolina (rava) 1.5 tbsps

carom seeds (ajwain)  1/2 tsp

chilli powder 1/2 tsp

turmeric powder 1/3 tsp

roasted cumin powder 1/2 tsp

salt 1/2 tsp

oil 1 tbsp

coriander leaves 2 tbsps

Watch on YouTube -

Method

• Mix the flours, salt, spices and coriander leaves. Add the oil and give a mix to get the bread crumbs like texture.
• Add water little by little and knead to a smooth dough. Cover and rest for 20 minutes. 
• After 20 minutes, knead again. Pinch out small lemon size balls. Make smooth balls. Cover and keep, helps prevent drying out.
• Dust in flour and roll out the puris. Make at least 5-6 puris to fry in one batch. 
• Heat oil in a wok /kadai. Check if the oil is ho by dropping a small piece of dough, if it puffs up immediately, then the oil is ready for frying.
• Slide in the puris one by one and gently press to puff up evenly. Fry till golden brown, drain from oil and place on paper towels.
• Serve warm with aloo masala or onion tomato masala or chole masala. Enjoy !!

NOTES

* You can add more spices of your choice to make it more flavourful like ginger garlic paste, green chilli paste.

* These puris remain puffed up and crisp longer than the regular wheat flour puris.

Crispy Moonglet | Veg Omelette | Hi-Protein Indian Pancake

Moong dal is one of the best available vegetable protein sources that can be sneaked in a lot of ways in our diet. This is a healthy breakfast option or an after school snacks. The only time taken is to soak the dal, and then it's quite easy to put together. As dals are hard to digest and so eno is added to make it light and fluffy. You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.  Butter is added to enhance the flavours and gets a crispy top. You can use oil instead if you are allergic to butter or health conscious. But do try one with butter to know the difference. Check this out and enjoy if you are looking for a healthy protein alternative.  

Preparation time ~ 10 minutes

Soaking time ~ 2 hours

Cooking time ~ 15 minutes

Serves ~ 2 pancakes (6" size)

Author ~ Julie

Ingredients

split moong dal 1 cup

hing (asafoetida/kayam) 1/4 tsp

turmeric powder 1/4 tsp

salt to taste

butter, unsalted 2-4 tbsp

onion 1, fine chopped

corn 1/2 cup

capsicum or green bell pepper 1 fine chopped

carrot 1 small grated 

eno 1 tsp

ginger 1 tsp, fine chopped

green chillies 2 fine chopped

for garnish

ginger julienned 1 tsp

beetroot julienned 1/4 cup

Watch on YouTube-

Method

• Wash and soak the split moong dal for 2–3 hours.
• Add the soaked dal to a blender jar and little water, grind to a smooth paste. Pour in a bowl and add salt, hing, turmeric powder. Add the chopped ginger, chopped green chillies, chopped coriander leaves.
• Add the corn, green bell pepper, grated carrot and little water to adjust the consistency.
• Add the eno just before making pancakes. Give a gentle mix and don't overdo the mixing.
• Heat a pan and add the butter. Add 3 ladleful of batter when hot. Add julienned ginger, beetroot and coriander leaves. 
• Cover & cook for 5 minutes, or till the edges look browned. Flip and cook on the other side for 2 minutes. Cut in quarters to cook the inside better, add butter as topping. Remove to a plate and make all other pancakes till the batter finishes.
• Enjoy warm with the green chutney or tamarind chutney.

NOTES

* Ginger can be added to the moong dal and ground.

* Butter adds flavour and crispiness to the pancakes. You can use oil instead for a low fat version.

* You can add any vegetables of your choice. Don't add more water while grinding, as the vegetables leave out water when mixed.

* Use small round pans so that the cooking takes less time.

* You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.

Chakka Varetti Kozhukatta | Steamed Rice Dumplings with Jackfruit Preserve

Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!

Watch the YouTube #shorts on this recipe.

After I posted the YouTube #shorts there was a request for the detailed full video and so made a video for YouTube, click to watch link below.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15-16 kozhukatta

Ingredients

for dough

roasted rice flour or idiyappam podi 1.5 cups

salt to taste

for filling

chakka varetti (jackfruit preserve) 3/4 cup

grated coconut 1 cup

jaggery syrup 1/4 cup

cashews 2 tbsp

raisins 2 tbsp

ghee 1 tbsp

Watch on YouTube -

Method

• Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
• Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
• When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
• Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
• Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.

NOTES

* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).

RELATED POSTS

JACKFRUIT RECIPES
* Chakka Cake
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Chakka Varetti Cups

* Chakka Halwa

* Chakka Appam

* Chakka Pradhaman

* Chakka Pori with Stuffing

* Chakka Ottada

* Chakka Varetti Kozhukatta

Oats Pancake | Oatmeal Pancakes

What do you generally make with oats? Porridge/ overnight oats or something else. I have tried many of these options, and kids do like porridge once in a while. This is one of the quickest and healthy breakfast option with oats that I feel and kids do enjoy eating as snack or breakfast without much fuss. I love this simple pancakes made with oatmeal or oats flour.  

Pancakes are really a great option for my kids as they love most of them no matter what grain or cereal it's made from. And the best part of making pancakes is that they hardly need any sides like chutney or sambar. Adding sugar in the batter is strictly optional, modify as per needs. Drizzle a little honey or chocolate syrup and enjoy. 

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 8–9 pancakes

Author ~ Julie

Ingredients

oats 2 cups 

baking powder 2 tsp

salt 1/4 tsp

eggs 2

milk 1 + 1/4 cup

vanilla extract 1 tsp

butter 2 tbsp

granulated sugar 2 tbsp

cinnamon 1/2' piece

Watch on YouTube -

Method

• Add the oats to a blender jar, and grind to a smooth powder. Add baking powder and salt, mix well.
• To a blender jar, add sugar with cinnamon. Powder along and add eggs. Blend smooth. Add vanilla extract.
• In a pan, melt the butter and warm up the milk, switch off flame. Add to a bowl. To this, add, the egg-sugar mix. Add vanilla extract.
• Add the dry ingredients to the wet ingredients mix. Mix well without lumps. The consistency will be of dosa batter, rest for 10 minutes. Check batter after 10 minutes and add milk if needed.
• Heat a non-stick pan and add a ladleful of batter. Let it spread on its own, cook on low medium flame and wait for all bubbles to break at the surface. Add a little butter, flip and cook both sides till done.
• Similarly, make all pancakes till the batter finishes. Drizzle a little honey or chocolate syrup and enjoy.

NOTES

* Adding sugar in the batter is strictly optional, modify as per needs.

* Use oil instead of butter if you are calorie conscious.

* Use diary free milk if you are lastose intolerant.

RELATED POSTS

Banana Pancakes(Nendra pazham pancakes)

Blackberry Pancakes

Quinoa Blueberry Pancakes

Lemon Blueberry Pancakes

Eggless Chocolate Chip Pancakes

Palak Poori | Spinach Puri

The best thing about a palak poori is the natural green colour of these pooris.  They look so good, puffed up and decked up as if to attend a royal function, isn't it ? :D 

Pooris are not very healthy when it comes to counting calories, but I do make this once a month to keep kids happy. Palak is a great option to sneak in the poori dough, as my kids don't like spinach otherwise. I know that am not doing justice to the palak too, as some of the nutritionists may defend that the greens lose the nutrient value when fried. Anyway, not looking back on all that aspects and just want to share that we just loved the green pooris. If you would like to give this a try, go ahead and check below for full recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie 

Serves ~ 15 pooris (approx)

Ingredients

wheat flour 2 + 1/4 cup

salt 1/2 tsp

cumin seeds 1/2 tsp

veg oil 1 tbsp

oil for frying

to grind

spinach 1 small bunch

green chilli 1

ginger 1/2' piece

Watch on YouTube -

Method

• Wash and clean the spinach leaves. Boil water in a pan and add salt. Add the cleaned spinach leaves to this water. Blanch for 2–3 minutes. Remove the leaves from water and add to ice-cold water (retains green colour). Then add the leaves to a blender jar along with ginger and green chilli. Grind to a smooth paste. The spinach purée was 3/4 cup.
• In another bowl, add wheat flour(2 cups). Add salt and cumin seeds, mix well. Add the spinach purée little by little and knead to a smooth dough. Add 2 tbsp water to the jar and mix. The dough may be sticky at this point, so add the reserved 1/4 cup flour little by little. (Don't add any extra water). Finally, add the veg oil and mix. Cover and rest for 10–15 minutes.
• Pinch out small lemon size balls and dip in flour, roll in circular shaped discs. Prepare a few before frying a batch of pooris.
• Heat oil in a wok and add oil. To this, slide in the poori one by one to fry. Wait for a minute to puff up and then flip, fry both sides. Drain from oil once golden brown. Place on paper towels.
• Similarly, make and fry all the pooris. Enjoy with some potato masala.

NOTES

* You can add carom seeds too or a dash of chilly powder instead of green chilli.

* The same dough can be used to make spinach chapathis if you don't like frying.

* The aloo masala recipe is here, check this link.

RELATED POSTS
* Ragi Poori

* Poori

 

Pineapple French Toast ~ Quick Snacks

French Toast is one of the quickest recipes that you can make with bread. The classic French toast consists of milk, eggs, sugar and some flavourings. But how about making an eggless French toast and that too with a fresh fruit. Sounds interesting??😁

Yeah, I tried a little different French toast than the usual. And kids totally loved the fruity flavoured toast because it has tangy and sweet flavours in a toast. Next time, I would love to add pineapple jam on one slice and close another side. Dip these two bread slices together and make toast for a jam sandwich filling. Loving the idea?? Then go ahead and give this a try for your hunger pranks and am sure they will love this too. Enjoy 😍

Preparation time ~ 10 minutes

Cooking time ~ 5-7 minutes

Author ~ Julie

Serves ~ 6 slices
Ingredients 

bread slices 5-6

pineapple half of 1(1/2 cup juice)

custard powder 2 tbsp

water 1/4 cup

Watch on YouTube-

 

 Method

• Wash, peel and chop the pineapples small. Add this to a blender jar and blend till smooth. Add the granulated sugar and blend again till sugar dissolves. Strain the juice using a strainer and keep aside.
• In another bowl, add custard powder. Mix with 1/4 cup water to get a lump free mix. To this add the pineapple juice and mix. 
• Dip each bread slices in both sides in this mix and remove immediately as the bread gets soaked and drenched in the liquid, which may make it difficult to work with.
• Heat a pan and add ghee or butter. Place the bread slices and cook both sides until nicely toasted and browned.
• Serve warm with a drizzle of maple syrup or honey.

NOTES

* You can add two beaten eggs to the pineapple juice instead of custard powder. Also, use a tsp of vanilla essence to the egg mixture.

* You can add pineapple jam on one slice and close another side. Dip these two bread slices together and make toast for a jam sandwich filling.

* You can use coconut milk instead of water in the batter. Please don't use whole milk as it may curdle.

* You can even use plain corn flour instead of custard powder, but the vanilla custard colour powder adds a nice colour to the toast.

Cheesy Chicken Bread Omelette | Chicken Bread Omelette

Street food stalls(Thattukada) serve the best bread omelette, and they have their own variations too. Which is your favourite thattukada near your place? What do you like to have most often? 

Bread omelette in itself is very rich and filling. Then how about adding a curried chicken and cheese slice to top it over. Sounds interesting?? Scroll down to check the recipe. The recipe remains very simple and can be made quickly without fancy ingredients. You can even make paneer burji instead of chicken filling and use. The two slice bread with two eggs and chicken filling with melted cheese is so filling and perfect for after school snacks for kids. This is a quick fix snack that you can prepare in no time. Enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes'

Serves ~ 1

Author ~ Julie

Ingredients
for bread omelette

eggs 2

bread 2 slices

curried chicken 2 tbsp

cheese slice 1

pepper powder 1/4 tsp

milk 1 tbsp

Coriander leaves

ghee/ oil 1 tbsp

salt to taste

for curried chicken

boneless chicken, 200 gms

onion  1 medium-sized finely chopped

ginger-garlic paste 1tsp

Tomato 1 chopped

chilly powder 1/2 tsp

coriander powder, 1 tsp

turmeric powder1/4 tsp

garam masala 1/2 tsp

pepper powder 1/4 tsp

Curry leaves

salt to taste 

oil 1tbsp

Watch on YouTube-

   

   

Method

CURRIED CHICKEN

• Heat a pan and add oil. To this, add ginger garlic paste. Then add finely chopped onions. Sauté until translucent and add ginger-garlic paste. Sauté.
• Then add the spices on low flame and add chopped tomatoes. Cover and cook till tomatoes are mushy.
• Finally, toss in the cubed chicken pieces. Mix well, add salt and cook covered on low flame for 5-7 minutes.
• Check if done or add few drops of water, cook covered again 2 minutes. Finally dry up any moisture left and switch off flame. Keep aside to cool.
• Use left over chicken curry without bones or prepare like the above steps, keep aside.

TO MAKE BREAD OMELETTE

• Beat the eggs in a bowl, add little milk. Add pepper powder and salt. Beat well.
• Heat a non-stick pan and add ghee or oil. To this, add the beaten egg mixture in a round shape. 
• Place two bread slices as in video. Fold the omelette sides over the bread. Then add 2 tbsp of curried chicken on one slice and place a cheese slice on others.
• Fold the bread slice and .warm up 30 seconds on each side. Serve warm with chutney

NOTES

 * You can make paneer burji and use instead of chicken filling.

RELATED POSTS

Omelette

* I Hop Spinach Omelette

* Spanish Potato Omelette

* Microgreens Omelette

* Omelette Dosa

Sandwiches

1.Strawberry Bell Pepper Sandwich

2.Grilled Peanut Butter Sandwich

3.Corn Cheese Sandwich

4.Tricolor Sandwich

5.Potato Cheese Sandwich

Onion Uthappam with Kara Chutney | Traditional Uttappam (YouTube #shorts)

Friends, which is your favourite dosa recipe?? We all have different tastes here at home. Kids love ghee roast, H loves masala dosa and me love uthappams and onion uthappam being my favourite. Though we all have different favourites, but all dosa recipes are welcome in one or the other forms when it is made. So, I keep trying out different dosa varieties.

 

Onion Uthappam, nothing fancy and is a very simple uthappam. The lightly caramelized onion slices in between the dosa batter really brings out the sweet, tasty flavour. I always order onion uthappam if we are eating out at hotels, whereas all others select their favourites. Kara chutney was something new that I tried with onion uthappam, as I always pair uthappam with tomato chutney or kunjulli chutney. The best part of trying out kara chutney is that it gets ready in minutes and everything is added raw, no sautéing. I feel those of you who can enjoy the raw flavours of onions should only give this a try. To us, this chutney was fine, and we didn't much notice the raw favours and totally enjoyed with uthappam. I have shared the Youtube #shorts link of making uthappam. Hope you enjoy and try it out !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 7-8 uthappam & small bowl chutney 

 Ingredients

for onion uthappam

dosa batter (thick) 2 cups

onion 2 cups fine chopped

coriander leaves, one handful chopped

green chillies 2 fine chopped

salt to taste

gingelly oil 2 tbsp

for kara chutney

coconut grated 1/4 cup

onion 1 medium-sized roughly  chopped

tamarind amla size

dry red chillies 4-5

jaggery, a small piece

salt to taste

for tempering chutney

oil 1 tbsp

curry leaves, a sprig

uzhunnu parippu/ urad dal 1 tsp

mustard seeds 1 tsp

          YouTube Shorts for Onion Uthappam and kara chutney is here. 

Method

FOR ONION UTHAPPAM

• Ferment the dosa batter as given in this recipe. Add salt once fermented.
• Chop the onions, coriander leaves and green chillies. Mix and keep aside.
• Heat a griddle and add the dosa batter. The batter should be a little looser than idli batter, but not very thin for making uthappam. Don't spread the batter very thin and spread only like making set dosa.
• Add the chopped veggie mix. Add a tsp of oil on top and press the onions using a spatula.
• When the sides look cooked, try flipping the uthappam, other side. I personally love flipping the uthappam as I love the caramelized onion flavour. But if you like the onions without caramelizing, then you should put a lid once the uthappam is cooking and remove as soon as the base looks cooked (no need to flip).
• Serve warm with chutney. We had with kara chutney.

FOR KARA CHUTNEY

• Add the grated coconut, tamarind, onion, jaggery, salt, dry red chillies and grind to a smooth paste without adding water as onion gives out water.
• Heat a pan and add oil. Splutter mustard seeds, add urad dal and finally curry leaves. Pour over chutney. 
• The chutney should be slightly thick for best taste and not watery.

NOTES

* I have already shared the recipe of making idli- dosa batter in a mixer. Here is the link.

* Adding green chillies in uthappam is optional, as few people don't like biting chillies. In that case, omit adding. You can add idli milagu podi.

* Add hot chillies along with kashmiri chilli for more spice. I generally add only dry kashmiri chilli, you can alter as per tastes.

 

RELATED POSTS 

DOSA RECIPES

1. Left Over Rice Uthappam
2. Indian Coffee House Masala Dosa
3. Masala Dosa
4. Mysore Masala Dosa
5. Chicken Masala Dosa
6. Omelette Dosa
7. Crismson Beets Dosa
8. Barnyard Neer Dosa
9. Dosa Waffle
10. Dossizza
11. Ghee Roast Dosa
12. Pesarattu (Green Gram Dosa)
13. Barnyard Tomato Dosa 
14. Barley Dosa
15. Neer Dosa
16. Instant Ragi Dosa
17. Sweet Berry Dosa 
18. Oats Dosa
19. Barley Oats Dosa 

CHUTNEY RECIPES

• Ulli Chammanthis
• Idli Milagu Podi
• Ellu Podi( Sesame seeds Chutney Powder)
• Mint- Pudina Chutney
• Coconut Chutney
• Pottukadala Chutney
• Red Dosa Chammanthi
• Tomato Chutney
• Malli Ela -Dates Chutney
• Ripe Mango Chutney
• Nellika Chutney 
• Avocado Chutney 
• Peanut Mint Chutney

Barnyard Neer Dosa (VIDEO)

Barnyard neer dosa is an instant healthy dosa that can be quickly prepared without any fermentation. This dosa is a healthy breakfast option to all those who would like to avoid rice. Though you get store brought millet flours in stores, but I have used homemade millet flour that I prepare at home. The recipe link for making millet flour is already shared here. Taste wise these millets neer dosa don't taste anything obvious but the colour of these neer dosa is off-white than white. 

The only difference that I found in making these millets dosa is that it takes a little more time than usual neer dosa to cook. So wait patiently before you flip the dosa. Mangalorean neer dosa, the traditional one or millet neer dosa, I love them with a tangy chutney like tomato chutney, kunjulli chutney or mint chutney. How do you like to pair these crispy and light dosas ? You can even serve these with chicken sukka .Try these out and am sure you will love these.

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 4 neer dosa

Ingredients

barnyard flour 1/2 cup

cooked rice 3 tbsp

grated coconut 3 tbsp

salt to taste

water 1 cup

Method

• Add the barnyard flour in a bowl. Add 1/2 cup water to this, mix well without lumps.
• Take the cooked rice and grated coconut, add to a blender jar and add water. Grind till smooth and add to the barnyard batter. Combine well, add salt  and get a batter without any lumps. The batter shouldn't be very watery, but thinner than dosa batter.
• Heat a non-stick pan and when the pan is really hot. Pour a ladleful of batter and swirl the pan to even out the batter. Cook till the sides are crisp and starts to leave the pan(may take longer than usual neer dosa batter). Add few drops of gingelly oil.
• Flip the other side and cook for another 45 seconds. Repeat making the other barnyard neer dosa. Serve with tomato chutney or pudina chutney.

                                                 

NOTES

* I have already posted the barnyard flour making from scratch, please refer the link.

* You can make this neer dosa using other millet flours too.

RELATED POSTS
* Barnyard Idlis

* Barnyard Coconut Cookies

* Instant Barnyard Tomato Dosa

FOR MORE MILLET RECIPES, CLICK HERE.

Kerala Ulli Sambar | Cheriya Ulli(Vengaya) Sambar | Sambar for Idlis/ Dosas

Idli/ dosa when served with sambar and chutney is a delicious combo. I love the combo of idli- sambar than when  served with chutneys. Though idli can be served with the regular sambar, but I have a soft corner for this particular ulli sambar when it comes to serving with idlis/ dosas. If you haven't tried this ulli sambar, you must give this a try and am sure you will totally love this sambar with idlis/ dosas. I don't serve the ulli sambar with steamed rice as its milder in spices and has no much vegetables. Only shallots (kunjulli)and tomato is the only needed vegetable for this sambar. This is a very quick sambar recipe, very flavorful and thick sambar as it has ground coconut. Give this a try and enjoy !!

FEW MORE SAMBAR RECIPES-

* Traditional Sambar

* Varutharacha Sambar

Preparation time ~ 10 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

shallots(kunjulli) 15-20

tomato 1 chopped

tuvar(toor) dal 1/2 cup

tamarind extract 2 tsp or a gooseberry size soaked

sambar powder 2 tbsp

sugar a pinch(optional)

salt to taste

to grind

coconut grated 1/2 cup

to temper

mustard seeds 1/2 tsp

dry chillies 2/3 broken

curry leaves a sprig

coriander leaves 1 tbsp chopped

oil  1-2 tbsp

Method

• Wash and peel the skin of shallots, wash and keep aside. Wash the dal and add to the pressure cooker, add turmeric powder and salt. Add enough water or add double the water than dal and pressure-cook for 3 whistles. Wait for the pressure to release.

• In the meantime, add the coconut to grind in a blender jar and add a little water. Grind to a smooth paste and keep aside.
• Add the peeled shallots and cut tomatoes to the cooked dal. Cook for 6-7 minutes until the shallots look cooked or turn translucent.
• To this, add the sambar powder, mix well. Then add salt and tamarind extract. Finally, add the ground coconut paste and simmer for 2 minutes and then put off the flame. Add the pinch of sugar at this point if using. 
• In another pan, add oil. Splutter mustard seeds when the oil is hot and add the curry leaves, dry red chillies and chopped coriander leaves. Sauté till the coriander leaves look wilted. Switch off the flame and pour the tempering over the sambar. Keep covered for 5 minutes and then serve. We served with idlis and tomato chutney.

NOTES

* If the shallots(kunjulli) are very big, then can cut in halves. The smaller variety adds a sweetness to the sambar.

* Adding a pinch of sugar is optional, it just adds a mild sweet tinge along with ground coconut paste, which tastes delicious when served with idlis.

* I have added homemade sambar powder, the recipe is here. You can use any store brought sambar powder.

IF YOU LIKE TRYING OUT VARIETY OF IDLI/ DOSA RECIPES, THEN HERE IT IS-

IDLI RECIPES:

* Idli/ Dosa Batter in a Mixer

* Barley Oats Idli

* Quinoa Idli

* Ragi(Panjipullu) idli

* Rava Idli

* Tricolor Idlis

* Barnyard Idlis

* Mushroom Idlis

* Chakka Podi Idli

DOSA RECIPES:

* Dosa Waffles

* Mysore Masala Dosa

* Instant Barnyard Tomato Dosa

* Indian Coffee House Masala Dosa

* Masala Dosa

Chocolate Banana Pancakes (Eggless)

What's the favourite breakfast item with your kids at home?  If you ask my kids, the reply would be none other than pancakes. They would be more than happy to devour pancakes for breakfast every day. And so, I have tried only wheat flour pancakes, I generally make them with the atta (wheat flour) that we make chapathis. But I don't like serving pancakes once in two weeks or in about ten days only. The leavening agents baking soda or baking powder may not be a healthy choice for an everyday affair. What do you say? 

Today's post is yet another eggless recipe that I tried with wheat flour and cocoa powder. The star ingredient of this recipe is overripe bananas I generally use up these bananas in baking and there are many recipes that I tried with overripe bananas which you can check in my page. The best part of trying out recipes with bananas is that the resultant product whether baked or cooked is very soft. My elder son doesn't like using bananas in baking, and so I served these pancakes to him. He is the first one to identify the bananas used in cooking but to my surprise, he ate heartily, and after he finished I told him the main ingredient in this pancake. He was like -what?? So, let me happily tell you that you can easily sneak in your over ripe bananas in this pancake. The only reason he couldn't identify is that it had cocoa powder and chocolate chips. These are very soft and are delicious to be served with maple syrup or honey. Do give these a try and enjoy for breakfast.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 10 pancakes

Ingredients 

wheat flour 1 cup

baking powder 1.5 tsp

salt a pinch

cocoa powder 2.5 tbsp

powdered sugar 1 tbsp

any neutral oil 2 tsp 

milk 1 cup

vanilla extract 3/4 tsp

banana 1/2 cup mashed / 4 small bananas / 1 robusta 

white chocolate chips 2 tbsp

butter 2tbsp (optional)

Method

• Sift the flour, powdered sugar with baking powder, cocoa powder and salt twice. Keep aside.
• Mash the banana with a fork or add to a blender jar. (My kids don’t like chunks of bananas in between, and so I just blend to smooth).

• Add the mashed bananas and milk to dry ingredients. Then add oil and vanilla extract. Combine everything well to a smooth batter.
• Heat a non-stick pan, preferably, and add a ladle of batter. Wait for the bubbles to appear on the surface of the pancake. To this add a few white chocolate chips and 1/4 tsp butter(optional). Flip the other side and cook for half a minute and remove from pan (Each time, clean the pan and sprinkle some water to reduce heat so that the pancakes get a smooth surface just like store brought pancakes). 
• Finish making all pancake with the batter and enjoy with maple syrup or a dollop of vanillla ice cream or just honey.

NOTES

* You can use regular granulated sugar too, in that case just add to the bananas when blending.

* Omit if you don't like very sweet, as bananas impart a mild sweetness to the pancakes.

MORE WHEAT FLOUR PANCAKE/ CREPES / OMELETTE RECIPES

1. Eggless Chocolate Chip Pancakes(Wheat flour)
2. Eggless Blackberry Pancakes
3. Eggless Plantain(Ethakka) Pancakes
4. Quinoa Blueberry Pancakes
5. Oatmeal Raisin Waffles
6. I Hop Spinach Omelette
7. Quinoa Crepes
8. Lemon Blueberry Pancakes
9. Strawberry Crepes
10. Spanish Potato Omelette

Indianised version of pancakes -

• Moricha Gothambu Ada(Savory Pancakes)
• Kallappam (Appam without Yeast)
• Pesarattu (Green Gram Dosa)
• Whole wheat Appam
• Mutta Churul(Kerala crepes)
• Scallion Pancakes
• Spinach Thalipeeth
• Paalappam
• Appam with Coconut Milk(Instant)

Chakka Podi Puttu | Steamed Raw Jackfruit Powder Puttu

When you wish to reduce your carb load, yet would like to enjoy the traditional Kerala breakfast, then try these low-carb options. I have already shared the recipes of preserving raw jackfruit by sun drying the pieces and storing to powder, use this Raw Jackfruit powder in different recipes. It's good for diabetics to reduce the glycaemic load, and it also has more soluble fibres, thereby reducing the cholesterol. Raw jackfruit has many other benefits too, as it prevents colon cancer says research, and is a low acid veggie.

I have already shared a few recipes that I gave a try using this podi and today's recipe is yet another healthy alternative to malayalis favourite breakfast. I tried making puttu with the raw jackfruit powder and came out really soft and yum. These days I have been making frequently as I have a good pack of raw jackfruit well-preserved at home. The preserve should get over before the next season to make a new batch. You can prepare this puttu using raw jackfruit powder alone, but adding a little puttu podi gives a lighter feel as puttu podi is a little coarsely powdered than the raw jackfruit powder. If you don't have homemade raw jackfruit preserve or powder, we do get raw jackfruit powder in supermarkets under different brand names. You can even try using that and make puttu. Enjoy this puttu with kadala curry or ripe bananas.

Check out more jackfruit powder recipes

1. Chakka Podi Idli 

2. Chakka upperi 

Preparation time ~ 15 minutes

Cooking time ~ 5 minutes

Serves ~ 1 kutti puttu

Author ~ Julie

Ingredients

chakka podi 1 cup

rice flour or puttu podi 1/3 cup

salt to taste

grated coconut 1/2 cup

Watch on YouTube -

Method

• Mix both the flours and add salt. Pour water little by little to wet the flour like coarse bread crumbs. When you press the dough in your palms, it should hold shape.
• Add enough water in a cooker and cover the lid. Place on flame without weight.
• Then in a mould, add the grated coconut then add the flour mix alternating till you reach the top. Finally, add grated coconut to finish filling the mould.
• Place the mould over the cooker without weight. Steam cook for 4-5 minutes or till the steam seeps up in the puttu maker for a few minutes and is ready.
• Remove from the mould to a plate and serve warm with bananas or kadala curry or fish molly.

PUTTU VARIETIES

1. Mulayari Puttu

2. Barley Puttu

3. Ari Puttu

4. Tricolor Puttu

5. Ripe Chakka (Jackfruit) Puttu

6. Ethakka Puttu

7. Ragi Puttu

MORE JACKFRUIT RECIPES, CHECK OUT BELOW-

* Chakka Halwa

* Chakkapazham (Jackfruit) Thera

* Chakkapazham Pori

* Chakka Cake
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Idichakka Thoran

* Chakka Podi(Raw Jackfruit Preserve)

* Chakka Podi Idli

* Chakka Upperi

* Chakka Appam

JACKFRUIT SEEDS(CHAKKAKURU) RECIPES

* Chakkakuru Shake

* Chakkakuru Cheera Thoran

* Chakkakuru Manga Curry