Rice Paniyaram/Pud

Leftover Dosa batter is always a great thing! It means more Dosa or can be enjoyed in other forms like Uthappam or Paniyaram/Pud. Just by adding a few ingredients, a whole new flavour and taste can be created.

Sharing my version of Rice Paniyaram/Pud:

Ingredients: For 1 cup leftover Dosa batter, 1 tablespoon cumin seeds, 1 small onion chopped finely, few curry leaves chopped, handful of chopped coriander, a pinch of asetofida/hung, 1/4 teaspoon baking soda, chilli if desired.

Make:

1. In a bowl, add all of the ingredients listed above together and mix completely. Do not add water as a thick batter is better for Paniyaram/Pud.

2. Heat and lightly oil the Paniyaram pan on medium flame and spoon in the batter into the pan. Do not overfill each hole. Cover and let it cook until it is bouncy. Turn over and cook until completely cooked. Repeat for more Paniyarams.

Serve hot with chutney or chutney powder. Enjoy!

Instant Besan-Rava Dosa/Crepe

When it's a Dosa breakfast, it's bound to be a good day! Even better if that Dosa batter doesn't involve hours of work in soaking, fermentation and grinding - instant Dosa to the rescue! 

The traditional rice/urid daal Dosa made in the authentic method is hard to beat, however there are so many other forms of Dosa that are both nutritious and delicious. I've shared my Moong Daal Dosa and Tomato Rava Dosa, this yummy one is similar too.

Here it is, my version of BESAN RAVA DOSA:

Ingredients: 1 cup Besan/Chickpea flour, 1/2 rice flour, 1/2 fine rava/semolina, 1/2 cup plain yogurt/curds, handful of coriander chopped, 1 tbsp cumin seeds, 1/2 tsp asetofida, chopped chillies as desired, salt to taste, water.

Make: 

1. In a mixing bowl, add in all the flours above and mix together. Now add in the yogurt/curds and water bit by bit, mixing to ensure no lumps. The batter should be thin like a Rava Dosa batter.

2. Add in asetofida, cumin seeds, salt, chopped coriander and chillies if using. Mix it all well and rest for 5 minutes. 

3. On a hot flat pan, ladle the batter to make to the Dosa, one ladle full for each Dosa. This is not a thick batter like a traditional Dosa so just ladle without rubbing to shape the Dosa. The heat will create the holes which will be crispy once cooked. Cook on each side for a few minutes until golden brown.

Serve the crispy hot Besan Rava Dosa with chutney. Enjoy!

Ragi Paniyaram/Pud

Ragi (Finger Millet) is one of those super foods that taste so good when used in the right dishes. Loaded with calcium, fiber and protein, the amino acids in this amazing ingredient also helps soothe anxiety and sleep issues. 

While there are so many yummy dishes that can be made using Ragi flour, I tried to create an instant Pud/Paniyaram batter which worked wonderfully! 

Here it is, my version of RAGI PANIYARAM/PUD:

Ingredients for about 15: 1/2 cup Ragi flour, 1/2 cup fine semolina, 1/2 cup plain yogurt/curds, 1/2 tsp baking soda, salt to taste, 1 onion chopped finely, 1 tbsp chopped ginger, 2 tbsp chopped curry leaves, 1 tsp cumin seeds, 1 tsp channa daal, 1 tsp urud daal, 1 tsp mustard seeds, 1 tbsp oil/ghee.

Make:

1. In a dish, add ragi flour, semolina, salt and yougurt. Mix together and add a little water to make a smooth batter. It's ok if it's thick at this stage.

2. In a pan, put in the oil/ghee and heat up. Add in channa daal, urid daal, cumin seeds and mustard seeds. When it is roasting add in chopped onion, ginger and curry leaves. Roast it all until onion is translucent. Let the mixture cool to room temperature.

3. Add the onion masala mixture to the batter, add a little more water to mix well into a smooth batter not too thin or thick (like idly or pancake batter). Add this stage, add the pinch of baking soda and mix in.

4. Heat up the Paniyaram pan and smear each cavity with ghee. Spoon in the batter one by one, cover and cook with medium flame for about 5 minutes then flip each one and cook again for 5 minutes. It is well cooked when it rises to make a round shape and is golden brown.

Enjoy hot with your favourite chutney!

Tomato Rava Dosa - Tomato Semolina Crepe

Weekend breakfasts mean a lovely start to the day with family enjoying yummy food. This is even better when the morning's breakfast treat doesn't need to be pre-planned like a fermented Dosa batter. 

This instant batter for this delicious Dosa can be whipped up in minutes so ofcourse it's family favourite! 

Here it is, my version of TOMATO RAVA DOSA: 

Ingredients: 1 cup rice flour, 1/2 cup fine semolina, 3 or 4 tomatoes pureed(with skin), handful curry leaves chopped, 1 tsp cumin seeds, 1 tsp chopped ginger, chillies, salt. 

Make:

1. Puree 3 or 4 tomatoes including skin, using a little water so it's smooth. 

2. In a dish, mix in rice flour, semolina, chopped curry leaves, ginger, chillies, cumin seeds and salt. 

3. Add in pureed tomato, mix well, add water as needed to make a smooth liquid batter (like a smoothie consistency). 

4. Heat a flat frypan and pour batter, one ladle full for one Dosa. Sprinkle oil, cover and cook for a few minutes then flip and cook without cover until crisp. Repeat for more Dosas. 

Enjoy hot crispy Tomato Rava Dosas with your favourite chutney/sides.

Ragi-Rava Idly

Healthy and tasty - that's the combination we all want! The popular South Indian breakfast dish "Idly" is so versatile that the traditional rice recipe can be replaced with much healthier grains and/or millets.

Ragi (Finger Millet) and Rava (Semolina) make a great pairing for healthy Idlies that taste amazing. Here it is, my version of RAGI-RAVA IDLY:

Ingredients: 1/2 cup Ragi flour, 1/2 fine Rava, 1 tsp eno/fruit salt, 1 tsp salt, 1/4 cup natural yogurt/curds, water. For spice tempering, 1 tsp mustard seeds, 1 tsp cumin seeds, few chopped curry leaves, bit of oil. 

Make:

1. In a bowl mix together Ragi, Rava and salt. Add in the yogurt and water as needed to make a smooth Idly batter. 

2. In a pan, saute the mustard seeds, cumin seeds and curry leaves in a little oil. Now add this to the batter. Add in eno/fruit salt and rest for 5 minutes.

3. Pour the batter into greased Idly moulds and steam for about 15 minutes. Rest for 5 minutes before removing from moulds and serve hot with chutney. 

Jowar-Rava Idly

A healthy breakfast is always a great start to the day, especially on weekends when there's a bit of extra time to enjoy with the family. 

Being South Indian, Idly, Dosa, Upma etc are often popular but trying these same dishes with healthier ingredients makes for some fun! 

Jowar flour (Sorghum flour) is typically used to make Jowar Roti and is highly nutritious, being rich in protein, fibre and gluten free. I tried using Jowar flour with Rava (semolina) for Idly - it came out delicious! 

Here it is, my version of JOWAR-RAVA IDLY:

Ingredients: 

1 cup Jowar flour, 1 cup Rava, 1/2 cup natural yogurt/curd, 1 tsp salt, 1 tsp eno or fruit salt, water. 

For spice tempering, a bit of oil, 1 tsp mustard seeds, 1 tsp channa daal, handful curry leaves, pinch of hing.

Make:

1. In a bowl, mix the jowar flour, rava and yogurt. Add salt and water to make a thick Idly batter. 

2. In a small pan, use a bit of oil and temper mustards seeds, channa daal, curry leaves and hing. Add this to the batter. Mix in well, add the eno/fruit salt and mix. 

3. Pour the batter into lightly greased Idly moulds and steam for about 20 minutes. Rest for 5 minutes after turning off heat. 

Serve hot with your favourite chutney or sides.