I keep getting requests for different breakfast items that are quick and easy. Heres one….
2 cups ragi (red millet) flour
1/2 cup rice flour
1/2 cup finely chopped onions
1 cup chopped coriander (dhania)
1 1/2 tbsp finely chopped green chillies
salt to taste
4 1/2 tsp oil for tempering , greasing and cooking
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
3 to 4 curry leaves
a pinch asafoetida (hing)
- Combine the red millet flour, rice flour, onions, coriander, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.
- For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and asafoetida and sauté on a few seconds.
- Pour this tempering over the batter and mix well.
- Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
- Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil.
- Repeat with the remaining batter
- Additionally you can add some onion, coriander, tomato, chilli to it before you flip it.
- Serve hot with coconut chutney and sambhar recipes below.
In addition, make these for dipping and acurimont
1/4 cup freshly grated coconut
1/2 cup chopped coriander (dhania)
1/2 tsp oil
2 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 small green chillies , chopped
1 tsp grated ginger (adrak)
salt to taste
For The Tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
a pinch asafoetida (hing)
- Heat the oil in a broad non-stick pan and add the chana and urad dal and lightly roast them till they turn crisp and brown in colour. Keep aside to cool.
- When cool, blend the dals in a mixer to a fine powder.
- Add the coconut, coriander, green chillies, ginger and salt to it and blend to a smooth paste 5 tbsp of water. Keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida and sauté on a medium flame for 10 seconds.
- Pour this tempering over the chutney and mix well.
Toor dal (yellow lentil) – 1/2 cup
Fenugreek seeds – 1/2 teaspoon
Urad Dal (black gram)- 1 teaspoon
Red chilies – 6
Coriander seeds – 1 1/2 tablespoons
Curry leaves – 5 springs
Coconut (grated) – 1/4 cup
Shallot onions (small red onions called sambar onions in india) – 25-30 (cleaned and peeled)
Mustards seeds – 1/2 teaspoon
Hing (Asaefoetida) – 1 pinch
Green chilies – 2 (slit)
Vegetables of choice (brinjals,carrots, french beans, pumpkin, yam) – 2 cups (chopped into big chunks)
Tamarind pulp – lemon sized ball of tamarind soaked in 1/3 cup of water.
Salt – 1/4 teaspoon (or to taste)
Jaggery – 1 1/2 teaspoons
Oil – 2 tblsp
1. Cook the dal till tender then mash it nicely.
2. Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
3. Add the red chilli and coriander seeds.
4. Add 3 springs of curry leaves and the grated coconut and roast.
5. They should all turn light brown and aromatic.
6. Cool and grind to a fine paste with a little water.
7. Heat 1 tblsp oil in a pan. Add the mustard seed.
8. When they splutter add 1/2 tsp of urad dal and the hing. Fry for a minute.
9. Add the onions and green chillies and the rest of the curry leaves.
10. Add your choice of vegetables. Fry till you get a nice aroma.
11. Add a little water. Cover and cook till the veggies are done.
12. Extract pulp from the tamarind and add to the vegetables.
13. Add salt to taste and crumbled jaggery (you can use brown sugar also i think) and cook till the raw smell of the tamarind disappears.
14. Add the mashed dal and the ground masala.
15. Mix well and add a little water if required.
16. Simmer for a few mins.