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

Chicken & Mayonnaise Sandwich / Chicken Mayo Sandwich

Here is a tasty and easy to prepare sandwich prepared with chicken and mayonnaise as the main ingredient.

Both kids and adults will love this delicious sandwich and perfect to pack for kids lunch / snack box!

Ingredients:

Chicken - 250 grams
Wheat / Wheat bread - 4 to 6
Lettuce leaves – 1 to 2 (tear into small pieces)
Mayonnaise – 4 to 5  tbsp
Tomato ketchup or hot sauce -1 tsp (optional)
Salt - to taste
Pepper – to taste
Spring onion white part / Onion – 2 tsp finely chopped
Butter – to toast

Thinai Adai / Thinai Paruppu Adai / Thinai Masala Adai / Adai Dosa

A healthy twist to the traditional South Indian breakfast recipe Adai / Adai Dosa using Thinai / Fox millet instead of Rice.

The taste was yummy; no one recognised  that I have included a new ingredient!

Also check my Thinai / Foxtail Millet recipes which I have posted earlier:

Thinai Dosai / Foxtail Millet Dosa

Thinai Payasam / Foxtail Millet Kheer / திணை பாயசம்

Ingredients:

Thinai / Foxtail Millet - 1 cup
Toor dhal (thuvaram paruppu) – ½ cup
Bengal gram/channa dal/ kadalai paruppu - ½ cup
Moong dhal / Pasi paruppu - ¼ cup
Urad dal / Ulunthu - ¼ cup
Asafoetida / Perungayam - a pinch
Salt - as required
Ginger - 1 " piece
Garlic - 8 to 10 flakes
Red chillies - 4 to 5
Onion - 1 (big)
Curry leaves - 1 sprig
Coriander leaves ( finely chopped) - 1 to 2 tbsp

Varagu Ven Pongal / Kodo Millet Pongal / Siru Thaniya Ven Pongal

Varagu arisi (Kodo Millet) is a easily digestible, gluten free and also a highly nutritious millet.

Kodo millet is also known for its high fibre content (9 grams fiber per 100 g of kodo millet while 0.2 g of fiber is in 100 grams of rice), thus helps to control blood sugar levels.

It is known by Koden / Harka in Kannada, Koovaragu in Malayalam, Kodra in Hindi, Arikelu in Telugu and kodo millet in English .

Pongal is usually made of rice and moong dhal; here is a twist using varagu arisi instead of rice.

Vargu pongal pongal taste similar to  rice pongal only ; so you can easily include this millet in place of rice in many recipes. Every body in my family liked this yummy and healthy pongal!

Jowar Dosa / Sorghum Dosa / Jonnalu Dosa / Chola Dosai (சோளம் தோசை)

Jowar is the Indian name for sorghum, also known as White Millet.  It is a gluten-free, high-protein, cholesterol-free millet, rich in essential nutrients including dietary fiber, iron, phosphorus and thiamine.

This was introduced to me by my neighour Sathyabama Manikandan.  She gave me this millet and also the recipe to prepare this healthy dosa!

To my surprise, this Chola Dosa came out very tasty and crispy; can't make out from the taste that a new ingredient is added! Here is it for you to try!

Ingredients:

Cholam / Jowar  - 1 cup

Idli Rice  -  1 cup

Urad dhal -  ½ cup

Fenugreek seeds -  ½ tsp

Salt – to taste

Ragi Roti / Ragi Rotti / Spicy Ragi Roti / Finger Millet Roti - Diabetic Friendly Recipe

Ragi roti / Rotti is a very popular, nutritious and easy to prepare breakfast recipe. You can prepare this instantly without any prior planning and onions in that rotti will give a nice crunch!

Make sure to serve it hot for the best taste.

Ragi / finger millet is gluten free and also one of the most nutritious grain which we can include in many South Indian foods.

It is rich in calcium, protein; also have good amount of iron and other minerals. Ragi is suitable for diabetic patients as they contain more fiber than rice and wheat and also it has better glycemic index.

Include ragi in your daily routine for a healthy living.

Ingredients:

Ragi flour - 1 cup
Onions - 1(finely chopped)
Green chillies - 1( chopped)
Curry leaves - 1 sprig(chopped)
Grated coconut - 1 tbsp(optional)
Grated carrot - ¼ cup
Salt - to taste
Oil - as required

Lemon Sevai / Lemon Idiyappam / Lemon Flavored String Hoppers

 Idiyappam / sevai is a popular and tasty dish of South India.  We can make many varieties using the leftover idiyappam by adding different flavors and seasonings.

One of my favorite is lemon sevai and here is the recipe!

Ingredients:

Scrambled Idiyappam -  1 ½ to 2 cups

lemon juice - from 1 lemon
Salt - to taste
Turmeric powder - ½ tsp

For Seasoning:
Mustard seeds - 1 tsp

Urad dhal - ¾ tsp
Bengal gram/channa dal - 1 tsp
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Oil - 2 tsp

Spicy / Kara Kuzhipaniyaram

Bored of eating Idli or Dosa? why not trying this simple but tasty tiffin item using  idli dosa batter.

It is very easy to pack for Kids snack box and also quick snack  to treat your guest!

Ingredients:

Idli batter - 2 cups
Mustard seeds -1 tsp
Urad dal - ½ tsp

Onion - 1(finely chopped)
Carrot - 1 small ( grated)
Green chilli -1 or 2 finely chopped
Curry leaves - 1 sprig
Salt to taste
Oil - to cook ( ½ tsp for each hole )

Palak Poori (Puri) / Spinach Poori

Palak poori  is healthy variation to our kid's favorite breakfast item and also a tricky way to make them eat spinach!

Ingredients:

Wheat flour -  2  cups + extra for dusting
Palak/Spinach - 1 cup( tightly packed

Green chili - 3 to 4
Salt - to taste
Oil - for deep frying

Directions:

Remove stems and wash spinach thoroughly.

Ragi Idli / Spongy Ragi Idli / Finger Millet Idli - Diabetic Friendly Recipe

A healthy twist to our traditional and tasty Idli recipe. 

Ingredients:

Ragi flour -  2 cup
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to taste

Palak Dosa / Palak Paneer Dosa ( Dosa Stuffed with Spinach and Cottage Cheese)

Here is a crispy dosa recipe with a healthy, delicious stuffing consists of palak and paneer.

Try this; I am sure everyone in your family will like this, especially your kids! 

Ingredients:

For Dosa:

Dosa Batter - 7 to 8 dosa's approximately

For Stuffing:

Palak – 2 bunches
Green chillies –1
Onion – 1 medium (finely chopped)
Tomato – 1 small (finely chopped)
Ginger - 1 inch piece
Garlic - 4 cloves (finely chopped)
Red chilli powder –  ½ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Sugar – ¼ tsp
Salt to taste

For seasoning:
Cumin seeds – 1 tsp
Oil – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Oats Pongal

Bored of using oats only for porridge? Try it out for Pongal; a popular South Indian breakfast recipe!

Pongal is usually made of rice and moong dhal; here is a twist using oats instead of rice.  It is easy to make, tasty and healthy as well!

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

Ingredients:

Oats  -1 cup

Moong dhal - ½ cup

Turmeric powder - ¼  tsp

Water -  1 ½ - 2 cups

Salt - to taste

To Temper:
Black pepper -1 tsp
Cumin seeds -1 tsp

Curry leaves- 1 sprig
Cashew nuts - 8 to 10 pieces (broken into small pieces)
Ginger - 2 tsp (finely chopped)
Green chilli – 1 (finely chopped)
Oil - 2 tsp

Ghee – 1 to 2 tsp

Directions:

Wash and pressure cook dhal with turmeric powder until soft.  Keep aside.

Kambu Kara Kuzhipaniyaram / Pearl Millet Paniyaram / கம்பு கார பணியாரம்

Kuzhipaniyaram is a traditional South Indian breakfast / snack variety.  This can be made either sweet or spicy.  What I have given here is the spicy version using pearl millet (gluten free grain)  which is easily digestible and a highly nutritious cereal.

Thanks to my friend Kalaimathy Panneerselvam from whom I learnt this.

Ingredients:

Pearl Millet / Kambu – ½ cup
Idli Rice – 1 cup
Urad dhal – ¼ cup
Fenugreek seeds – ½ tsp
Salt – to taste 

For Seasoning:

Jeera (cumin seeds) - ½ tsp
Mustard seeds - 1 tsp
Small onion - 10 (finely chopped)
Green chillies - 1 or 2 (Chopped)
Curry leaves - 1 or 2 sprigs (finely chopped)
Grated coconut - 1 tbsp (optional)

Directions:

Wash pearl millet / kambu, rice, urad dhal and fenugreek seeds separately to get grid of stones or dirt.

Soak all of them (rice, kambu, urad dhal and fenugreek seeds) together in water for about 4 hours. And grind them to fine paste.

Transfer it to a separate container; add salt and mix well. Allow to ferment for about 8 to 10 hours or overnight.

Heat oil in a kadai; add mustard seeds and jeera. 

After it crackles, add chopped onions, green chillies and curry leaves. Fry till onions become translucent.

Once it is done; add the seasoning mixture and grated coconut into the fermented batter. Give it a mix.

Heat the kuzhipaniyaram pan; add 1 to 2 tsp oil or ghee into each hole. 

Pour batter in all the holes and allow to cook in medium flame. Turn on the other side using a tooth pick or a stick. Allow to cook till both sides turn golden brown.

Remove  from pan and serve hot with any spicy chutney (Tomato garlic chutney) or sambar.

Also try my other Kambu / Pearl millet delicacies linked below: 

kambu dosa
Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)

Ragi Koozh / Finger Millet Porridge / Ragi Porridge using Jaggery

This is one of the favourite dishes of my son; try out this calcium rich porridge using Ragi flour.

Ingredients:

Ragi flour - ½ cup

Milk - 1 to 1 ½ cups

Water - 2  cups

Cardamon powder - ½ tsp

Salt - a pinch

Jaggery - 1 to 2 tbsp (adjust according to taste)

For Topping:

Ghee , Grated coconut or nuts.

Directions:

Mix jaggery and little water in a pan. Boil till the jaggery melts and filter to remove impurities if any. 

(Instead of the above, you may also powder the jaggery and add directly to ragi milk mixture)

Mix ragi flour, water, milk, cardamom powder, Jaggery water / powder and salt in a pan without any lumps.

Heat the mixture and allow to boil; stirring continuously until the mixture thickens. 

Reduce the flame; cook for some more time till the jaggery melts (if you are adding directly) and mixture thickens. Remove from flame.

Add topping as you like. Your healthy, energy rich porridge is ready to serve.

Note:

You can the adjust milk and water quantity according to the desired consistency.

I prefer to add ghee for extra energy and taste!

Check also my Ragi Dosa Recipe.

Wheat Dosa / Wheat Dosa using Urad Dhal

Wheat Dosa is popular for its instant preparedness! However, adding urad dhal and allowing it to ferment increases its texture and making it much more tasty.

Yield - 15 - 17  Dosa's approximately

Ingredients:

Wheat flour – 2 cup
Urad dhal – ½ cup
Fenugreek seeds – ½ tsp
Salt – to taste

Directions:

Wash and soak urad dhal & fenugreek seeds in water for an hour.

Grind both the ingredients together to fine paste adding little water.  Transfer it to a separate container.

Add wheat flour and salt in urad dhal mixture and mix well .

The consistency should be like dosa batter; so add water if required.  Avoid any lumps.

Allow to ferment for nearly 8 to 10 hours or overnight.

Mix the batter well before preparing dosas.

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 to cook or flip it and cook on both sides (in medium flame).

Remove dosa from the pan and serve hot with any spicy chutney. Check Chutney Varieties for accompaniments.

Also try my other broken wheat delicacy linked below:

Broken wheat Idli / Dosa Recipe
Broken Wheat Bisibelabath
Sweet / Sakkarai Pongal (using Broken Wheat / Udaitha Godhumai) 

Broken Wheat Spinach Pongal / Godhumai Rava Keerai Pongal


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Broken Wheat Spinach Pongal / Cracked Wheat Pongal / Samba Godhumai Rava Keerai Pongal

A healthy variation to a popular South Indian Tiffin Variety Ven pongal / Milagu Pongal.

Ingredients:

Broken wheat -1 cup
Moong dhal - ½ cup
Spinach - 1 bunch (cleaned and chopped)
Curry leaves- 1 sprig
Black pepper -1½ tsp
Cumin seeds -1 tea spoon
Ginger - 2 teaspoon (finely chopped)

Green chilli – 1 (finely chopped)
Cashewnuts - 5 to10
Water - 4 cups

Oil -1 table spoon
Ghee – 2 to 3 tsp

Salt - to taste

Vermicelli / Semiya Upma

Vermicelli / Semiya Upma is a common, popular, easy to make South Indian Breakfast variety.

Ingredients:

Vermicelli / Semiya– 2 cups

Turmeric Powder – ½ tsp

Onion – 1 (finely chopped)

Tomato - ½ (finely copped)

Green Chillies – 3 to 4 (slitted)

Ginger – 1 inch piece (finely chopped)

Carrots – 1 medium sized (finely chopped)

Coriander Leaves – for garnish 

Salt – to taste 

Water – 3 cups 

For seasoning:

Mustard Seeds – ¾ tsp

Channa dhall – 1 tsp

Urad Daal – 1 tsp 

Curry Leaves – few

Hing / Asafoetida - a pinch

Oil –1 to 2 tbsp

                        

Directions:

Heat oil in a kadai; add 1 or 2 tsp oil and fry the Vermicelli till it turns slightly golden brown in colour. Keep aside.

Heat the remaining oil in the same kadai; add all the ingredients under "For seasoning", one by one.

After it crackles, add chopped Onion, Ginger and Green Chilli. Fry till Onion becomes translucent.

After that add Tomatoes and Salt; saute till the Tomato becomes soft. 

Add the chopped Carrots and allow to cook in a medium flame. Sprinkle water, if necessary.
When the Carrot is cooked, add 3 cups of water and salt; allow to boil. 

When it starts boiling, add the roasted Vermicelli, stirring continuously and reduce the flame to medium. Cover the pan and cook the Vermicelli / Semiya till the water is absorbed (stir occasionally while simmering).  Turn off the stove.

Serve hot with Coconut Chutney

Note:

Normally the Vermicelli to Water ratio is 1:1.5.  This also differs according to the thickness of the Vermicelli.

Check for Salt before adding Vermicelli to the water

You may also substitute Red chillies for Green chillies.

Adding Tomatoes is optional; you may also add finely chopped Beans, Peas to the Upma.

Adding little ghee enhances the flavour and taste of this dish.

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Spinach pasta/Macaroni in spinach sauce/Palak Pasta

 A healthy macaroni dish with spinach and cheese .This is easy way to make children eat leafy vegetables who are very fussy to eat and also i want to make healthier food according to their eating habits.

Ingredients:

For the spinach sauce:

Milk - 2 cups
Butter - 1 tablespoon
All purpose flour –1 tablespoon
Processed Cheese – 2 tablespoon
Chili flakes – To taste (optional)
Oregano or mixed herbs – 2 tsp
Salt - to taste
Spinach - 2 cups (finely chopped)
Garlic – 5 to 6 cloves (finely chopped)

To cook pasta:

Pasta any variety – 1¾  cup

Oil – to drizzle

Salt - 2 tsp

Water – 4  to 6 cups water

Directions:

To cook pasta:

Add water, salt and oil in a  shallow pan and allow to boil. Once it starts boiling, add the pasta to it and cook till it becomes soft.  Once it is done; drain and keep aside.

To prepare spinach sauce:

Remove stems and wash spinach thoroughly.

Blanch spinach in boiling water.

Take it out and allow to cool. Grind spinach into a fine paste and keep aside.

Heat butter in a pan, add garlic and saute on a medium flame for 1 minute.

Add all purpose flour and sauté for a second.  Then add milk, pureed spinach ,pepper, oregano, salt, and cheese. Bring to boil , stirring continuously to avoid lumps (you can use egg beater).

Blend till smooth and keep aside.

After the sauce is ready , toss the macroni in the spinach sauce and serve hot.

Note:
You can use any pasta variety for this  dish.

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