Friday, October 12, 2007

Traditional South Indian Breakfast dishes

You might have guessed from my rather long earlier post, that I'm going to concentrate on traditional breakfast dishes of different nations for the next few posts.

Being an Indian, I'm starting with South Indian recipes. My favourite is Idlis with potato chutney and my second favorite is Masala Thaosai with Sambar.

FYI: Almost all South Indian Breakfast dishes are vegetarian.

Hope you will try out these dishes and enjoy!

Quick Cream of Wheat Savory Cakes(Rava Idli)

Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Serves: 4
Cooking time (approx.): 16 minutes
Style: South Indian

2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste

1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

# If coconut oil is not available, any other vegetable oil can be used.
# If you do not have an idli mould, try muffin cups.
# The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Serve hot with: Green Chutney (Hari Chutney)

Green Chutney(Hari Chutney)

Chutney is the Indian equivalent of a dip, and fresh green coriander ground with spices makes for a delicious dip with snacks.

Serves: 4
Cooking time (approx.): 2 minute(s)
Style: North Indian Vegetarian

2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
½" piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste

1. Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
3. Add salt and lemon juice to the chutney.

Peanut Chutney(Kadale Chutney)

Roasted peanuts ground with spices make an interesting dip (called Chutney in India) for snacks.

Serves: 4
Cooking time (approx.): 2 minute(s)
Style: South Indian Vegetarian

2 tablespoon(s) grated coconut
2 tablespoon(s) peanuts roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 small onion(s) chopped
1 teaspoon(s) mustard seeds
½ teaspoon(s) asafoetida powder
4 curry leaves
2 tablespoon(s) oil
salt to taste

1. Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.
2. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.



2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
2. Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
3. Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
4. Mix the chopped greens, coconut and cashew into the batter. Stir well.
5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
6. Pour a tablespoon oil around and on the dosa.
7. Cook till it is crisp and golden in color. Remove and serve hot.



2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

1. Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
2. Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. 3. Fry till they turn golden brown.
4. Add potatoes, carrots and fry for 4-5 minutes.
5. Then add chillies, ginger , onions, peas and tomatoes.
6. Cook until they are done.
7. After that add salt and 41/2 cups of water, cover with a lid and let it boil .
8. When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
9. Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
10. Serve hot with coconut chutney.



Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Dosa shell

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3. Mix together, add salt with water to make batter.
4. Leave in room temperature overnight.
5. Mix onion and chilies to the thin batter.
6. Heat pan or griddle with little ghee or oil.
7. Spread the mix on pan in circular motion to make thin Dosa.
8. Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

1. Heat oil. Add mustard seed, peas, onions and spice.
2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3. Add potatoes and mix and cook some more Serve
4. Add filling inside Dosa and roll. Serve hot with Chutney.

1 comment:

citrine said...

Thanks for posting such good recipes!