Pesarattu | பச்சை பயறு தோசை | Green Gram Dosa | Healthy, Protein Rich, Gluten Free Dosa | பெசரட்டு

Green Gram Dosa / Pesarattu is an easy to make, healthy dosa that doesn't require fermentation but can be used directly after grinding. If planning to prepare for breakfast, you may have to soak Green Gram overnight.

Try and give your feedback.

Ingredients: Green gram / பச்சை பயறு – 1 cup 

Raw Rice – ¼ cup 

Green chillies – 2 or 3 

Ginger – 1 big piece 

Cumin seeds – 1 tsp 

Salt – as required 

Oil – to drizzle over dosa

 For Topping: Chopped Onion

Directions:

Wash green gram and rice thoroughly ; allow to soak for 4 to 6 hours or overnight.

Once it is soaked; drain the water completely.

Take a mixer add drained green gram and rice along with jeera, green green chillies and ginger & salt.

Grind into paste by adding water. Transfer it to a separate container and mix well. 

 The batter should not be too thick or thin.

Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.

Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.

Remove dosa from the pan and serve hot with Ginger chutney / Coconut chutney.

Note:

You can increase the amount of green chilli, according to your taste.

Addition of rice , gives crisp texture to dosa.

Kambu Aval Upma / Pearl Millet Flakes Upma / Bajra Flakes Upma

A healthy twist to the traditional South Indian breakfast recipe Aval Upma using Kambu / Bajra Flakes instead of Rice. 

The taste was good ; it goes well with coconut chutney / Sugar.😃

Also check my Kambu / Pearl Millet recipes which I have posted earlier:

Kambu(கம்பு தோசை) / Bajra Dosa / Pearl Millet Dosa
Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)

PREP TIME

15  mins

COOK TIME

5  mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for  Kambu Aval Upma / Bajra Flakes Upma

Recipe type: Tiffin item / breakfast recipes

Cuisine: Indian

Serves - 2 to 3(approximately)

Ingredients:

Kambu / Bajra flakes - 2 cups
Onion - 1 (finely chopped)
Green chillies - 3 to 4 (slitted)
Grated ginger - 1 tsp
Coriander Leaves - for garnish
Lemon juice - to taste
Grated coconut - 1 tbsp(optional)
Salt – to taste

For seasoning:
Mustard Seeds - ¾ tsp
Channa dhall - 1 tsp
Urad Daal - 1 tsp
Curry Leaves - few
Oil - 1 to 2 tbsp

Directions:

Wash the Bajra flakes to remove impurities and drain completely.  Keep aside for  5 minutes.

Steam it in a idli plate or steamer for 5 minutes or till it is becomes soft.

Heat oil in a kadai; season it with mustard seeds; once it crackles add urad dhal, channa dhal and curry leaves.

Once the dhal becomes golden brown, grated ginger, green chillies and onion.  Saute well till the onion becomes translucent.

Add cooked Bajra flakes  and salt.  Mix it gently and cook till the rice flakes heated evenly (it will take just 2 to 3 minutes only)

At last add grated coconut, chopped coriander leaves, lemon juice.  Give it a mix and serve hot!

Medu Vada / Ulundu Vadai

Medu Vada / Vadai  is one of the most popular & easy to prepare snack of South Indian cuisine; usually served along with Sambar and Coconut chutney.  

I prepare this often at home as it is my elder son's  favorite.  However  it is only now I am posting this step by step elaborate description with pictures to be helpful for beginners.  

In restaurants Vada is usually served along with idli / pongal as a breakfast combo and we South Indians prepare this at home mostly for festive/special occasions!

Let's check the recipe now,

                   

PREP TIME

2 hours soaking time

COOK TIME

20 mins

TOTAL TIME 

2 hrs 20 mins

                                                                                                                                                   

Recipe for Medu Vada / Ulundu Vadai

Recipe type: Snack

Cuisine: South  Indian

Yields -  18 to 20 vadas(approximately)

Ingredients:

Whole urad / ulundu - 1 cup
Ginger - 1" piece
Green chillies - 2
Onion - 1(finely chopped)
Curry leaves - 1 sprig
Coriander leaves - 1 to 2 tbsp(chopped)
Salt - as required
Water - as required
Oil - for deep frying

Directions:

Wash and soak urad dhal for 2 hours.  Drain and add it to a mixer or grinder along with chopped ginger and green chillies. 

Grind it into a smooth paste by adding water little by little.

The batter have to be smooth, not too thick or liquid. (Tip: A Take a dollop of of batter and add it to the water; if it floats; then its the the correct consistency to prepare vada)

Add salt, finely chopped onions, chopped coriander leaves and curry leaves; mix well. (if batter is thin, you can adjust the consistency by adding rice flour)

Heat oil in a pan; mean while keep a bowl of water and vada batter ready.

When a oil is hot; wet your hands and take a portion of batter in your finger and flatten it roughly;  make a hole in the center using your thumb.

(You can also use banana leaf or zip lock covers to make the shape)

Drop slowly inside the oil, deep fry the Vadas till both sides turn golden brown in colour. Strain the oil; repeat with the remaining batter.

Hot Medu vada's are ready to serve!

Notes:

Don't add salt while grinding.

Try to make vada, once the batter is ready; If you keep it for long; Vada will absorb more oil.

You can also add whole pepper to the vada batter.

சர்க்கரை பொங்கல் / Sweet Pongal / Sakkarai Pongal

"Pongal" is harvest festival celebrated in Tamil Nadu, southern state of India.

On the day of festival, traditionally we make sweet pongal / Sakkarai Pongal, a sweet dish using rice, moong dhal, jaggery and ghee which is given as offerings to the Sun god.  It taste delicious and divine!

Though traditionally, my mom used to prepare it in a pot, here I have given an easy method using pressure cooker! 

Let's check the recipe now,

                               

PREP TIME

25 min

COOK TIME

20  mins

TOTAL TIME 

45 mins

                                                                                                                                                   

Recipe for Sweet Pongal

Recipe type: Main course

Cuisine: Tamilnadu

Serves: 6 to 8 (approximately)

Ingredients:

Raw rice – 1 cup 

Moong dhal – ¼ cup
Jaggery – 1 to 1 ½ cup
Water – 4 cups
Salt - a pinch
Ghee- 3 to 4 tbsp

Cardamom powder- 1 tsp 

Cashew nuts  - 10 (broken into pieces)
Raisins - 1 to 2 tsp

Red Aval Upma / Rice Flakes Upma / Poha Upma / Aval Upma

Rice flakes / Aval / poha is a flattened or beaten rice; which is commonly used in many Indian dishes.

Though white Rice flakes is commonly used in our day-to-day cooking, I prefer to use red rice flakes (made from red rice) for its nutritive value since it is high in fiber and iron content comparatively.

Though I have already posted kesari, payasam / kheer, ladoo and snack recipes using red rice flakes, here is an easy to prepare and simple south Indian breakfast recipe (Aval Upma) using red rice flakes.

Let's check the recipe now;

                   

PREP TIME

15  mins

COOK TIME

5  mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for  Red Aval Upma / Poha Upma

Recipe type: Tiffin item / breakfast recipes

Cuisine: Indian

Serves - 2 to 3(approximately)

Ingredients:
Red rice flakes  - 2 cups
Roasted groundnut - 1 or 2  tbsp
Turmeric powder - ¼ (optional)
Onion - 1 (finely chopped)
Green chillies - 3 to 4 (slitted)
Grated ginger - 1 tsp
Coriander Leaves - for garnish
Lemon juice - to taste
Grated coconut - 1 tbsp(optional)
Salt – to taste 

For seasoning:
Mustard Seeds -  ¾ tsp
Channa dhall - 1 tsp
Urad Daal - 1 tsp
Curry Leaves - few
Oil - 1 to 2 tbsp

Masala Rava Kichadi / Rava Kichadi

Masala Rava Kichadi / Rava Kichadi is a popular South Indian Breakfast recipe. The addition of cinnamon, vegetables, ginger, garlic and green chilli paste gives an extra taste to this dish than the usual Rava Upma.

It is very easy to prepare, tasty and a comforting dish! I love to have this with coconut chutney and sugar!

Do try and give your feedback!

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for Masala Rava Kichadi

Recipe type: Veg

Cuisine:  South Indian

Serves: 3 to 4 (approximately)

Ingredients:

Semolina / Rava– 1 cup
Turmeric Powder –  ¼ tsp
Onion – 1 (finely chopped)
Tomato - 1 (finely copped)
Carrots – 1 medium sized (finely chopped)
Green peas(frozen / fresh) - 2 tbsp
Coriander Leaves – for garnish
Lemon juice - to taste
Salt – to taste
Water – 4 cups

To Grind:
Green Chillies – 3 to 4 (slitted)
Ginger – 1 inch piece (finely chopped)
Garlic - 3 to 4 cloves

For seasoning:
Cinnamon - 1 inch piece
Mustard Seeds – ¾ tsp
Channa dhall – 1 tsp
Urad Daal – 1 tsp
Curry Leaves – few
Oil –1 to 2 tbsp
Ghee - 2 tbsp

Radish Chutney / Mullangi Chutney - Side dish for Idli / Dosa

Radish (Mullangi in Tamil) is a low calorie vegetable, rich source of vitamin C helps to boost immunity and to fight against all kinds of diseases including cancer, heart disease, and stroke.

Though we know the health benefits of this vegetable, many have the aversion towards the pungent and strong odour of this vegetable.

So I found a smart way of adding this vegetable into the diet, by making chutney - your family members will not even recognize that there is a health friendly vegetable in this chutney!

It is delicious, easy to make and goes well with South Indian breakfast varieties such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well.

Check my recipes using radish:

Spicy Radish Poriyal / Radish Stir Fry Recipe

Radish Mutton Gravy / Radish Mutton Kulambu/ Mullangi Kari Kulambu

PREP TIME

10 min

COOK TIME

10 mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for Radish Chutney

Recipe type: Chutney

Cuisine:  South Indian 

Serves: 3  to 4 (approximately)

Ingredients:

White radish - 1(medium sized)
Onion -1
Tomato - 1
Garlic - 5 to 6 cloves
Urad dhal - 1tsp
Channa dhal - 1tsp
Red chillies - 3 to 4
Tamarind - little
Grated Coconut - ¼ - ½ cup
Salt - as required

For seasoning:

Oil – as required (preferably gingelly oil)
Mustard seeds – 1 tsp
Curry leaves – 1 sprig

Asafoetida (perungayam) – a pinch

Idiyappam / String Hoppers

Idiyappam / String hoppers is a popular & traditional breakfast item of South India especially in state of Tamilnadu and Kerala. It is a healthy and easily digestible food as it is steam cooked; perfect to have for all ages.

You can check below for different spicy accompaniments that suits well with Idiyappam; However I prefer to have with sweetened coconut milk!

Serving suggestions:
For Vegetarians:
Mixed Vegetable Stew / Vegetable Stew - Kerala Style, Potato Kurma, Coconut Chutney ( with Red Chilli and Garlic)
Non - Vegetarians:
Mutton kulambu, Chicken Kulambu, Fish Moilee

PREP TIME

15 min

COOK TIME

10 mins

TOTAL TIME

25 mins

                                                                                                                                                      

      
Recipe for Idiyappam / String Hoppers

Recipe type: Tiffin item
Cuisine: Tamilnadu / Kerala

Serves: 2 to 3 persons    

Ingredients:

Home made / store bought Idiyappam flour - 1 cup
Water - 1 ½  (amount of water will vary according to the quality of flour)
Salt - to taste
Oil - for greasing

(If you are using plain rice flour, roast it slightly before using it for preparing Idiyappam)

Oats Vegetable Upma / Oats Upma

Try this fiber rich Oats Vegetable Upma, a healthy alternative to the popular South Indian breakfast recipe, which is usually prepared using semolina! 

Check out my other recipes using oats:

Oats Pongal

Oats Sweet Paniyaram / Oats Paniyaram / Oats Appam

Apple Oats Cake

Eggless Oats Chocolate Biscotti

Crunchy Oats Cookie

Ingredients:

Oats - 1 cup
Turmeric Powder – ½ tsp
Onion – 1 (finely chopped)
Green Chillies – 3  (slitted)
Ginger – 1 inch piece (grated))
Carrots – 1 medium sized (finely chopped)
Green peas - ¼ cup
Coriander Leaves – for garnish
Salt – to taste
Water – 1 ¼ cups

For seasoning:
Mustard Seeds – ¾ tsp
Channa dhal – 1 tsp
Urad dhal – 1 tsp
Oil –1 to 2 tbsp

Soya Curry Dosa / Soya Kheema Dosa

Here is a tasty & healthy dosa variety using Soya (kheema); I tried this as an alternative for popular madurai kari dosa (which is prepared using mutton kheema).

I am sure this will be a healthy treat for vegetarians and for people who love to try different dosa varieties!

Ingredients:

Soya kheema curry - 1 cup
Dosa batter - 1 1/2 to 2 cups
Gingelly oil - to drizzle over dosa
Corriander leaves - to garnish

Coconut Sevai / Coconut Flavoured String Hoppers

Coconut Sevai is a perfect variation for coconut rice; an 'easy to prepare' tiffin variety that is popular among south Indians.

Leftover plain Idiyppam / string hoppers at our house, is always converted as Coconut Sevai! 

Check out my other sevai recipes too:

Lemon Sevai / Lemon Idiyappam / Lemon Flavored String Hoppers

Egg Idiyappam / Egg Tomato Sevai / Tomato Egg Stringhoppers

Ingredients:

Scrambled Idiyappam - 1 ½ to 2 cups
Grated Coconut -  ½ to ¾ cup

For Seasoning:
Mustard seeds - 1 tsp
Urad dhal - ¾ tsp
Bengal gram/channa dal - 1 tsp

Cashewnuts - 1  tbsp(broken)
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig

Oil - 2 tsp

Isn't this photo looking very cute!

Wheat Dosa / சம்பா ரவை தோசை

Here is a healthy & tasty, aromatic wheat dosa.  It tastes better when served hot and perfect diet for diabetic people!

Try this and include in your daily routine for a healthy living!

Check my other recipes using broken wheat: 

Broken Wheat Idli / Dosa Recipe ( Samba Godhumai Idli)
Rajasthani Lapsi (with Jaggery) / Broken Wheat Sweet
Broken Wheat Bisibelabath

Broken / (cracked) Wheat Veg Briyani / Samba Rava Briyani /சம்பா ரவை பிரியாணி

Ingredients:

Broken Wheat (bigger variety) – 2  cups
Urad dhal – 2 tbsp
Fenugreek seeds – 1 tsp
Red chillies - 3 to 4 
Cumin seeds - 1 tsp
Curry leaves - 5 to 6 leaves
Asafoetida - a pinch
Salt – to taste

Varagu Idli /Dosa (Kodo Millet Idli)

Here is a healthy twist to our South Indian special breakfast item Idli! 

In this recipe I have included varagu / kodomillet along with rice and urad dhal to increase the health benefits and nutritive value.

The outcome was so good that the Idli's were very soft and tasty. Try this and include in your daily routine for a healthy living!

To get more information about Varagu / Kodomillet; Do check my Varagu Ven Pongal / Kodo Millet Pongal recipe.  

Ingredients:

Varagu  - 2 cups
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – 1 tsp
Salt – to taste

Methi Poori / Puri (using Kasuri Methi leaves / Dried Fenugreek Leaves)

Methi poori is a flavorful, crispy deep fried Indian bread, prepared using wheat flour and methi leaves along with spices.  In this recipe I have used dried fenugreek leaves / Kasuri methi; but you can also try this recipe using fresh fenugreek leaves too.

Now lets check the recipe for Methi poori!

Ingredients:

Wheat flour - 2 cups + extra for dusting
Dried fenugreek leaves - 3 to 4 tbsp
Turmeric powder - ¼ tsp
Red chilli powder - ½ tsp
Salt - to taste
Oil - for deep frying

Easy Peanut Chutney (without coconut) / Side dish for Idli and Dosa

Bored of routine Coconut chutney? Try out this creamy & tasty Peanut chutney; a best accompaniment for Idli, Dosa and Uthappam!

I tasted this chutney in my friend Rekha house for the first time and learnt the recipe from her. 

It can be prepared in very less time; interesting part is you can store this chutney in refrigerator / fridge for 3 to 4 days. Just remember to thaw before serving!

Do try this and post your feedback.

Serves - 3 to 4 people

Ingredients:

Peanuts -1 cup
Red chilli - 3 to 4
Garlic - 3 cloves
Tamarind- a small piece
Salt - to taste

For Seasoning:
Oil - 1 tbsp
Mustard seeds -1 tsp
Curry leaves - one sprig