Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

Rava Idli

Rava Idli

Makes 14-15 idlis

Ingredients:

For batter:

  • 1 cup rava/semolina
  • ½ cup yogurt
  • 1 teaspoon Eno fruit salt + 1 tablespoon water
  • ½ cup Water
  • ½ inch grated ginger
  • Salt to taste

For tempering:

  • 1-2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 10-12 curry leaves
  • A pinch of asafoetida/hing
  • 10- 12 cashews

Method:

  1. In a bowl add semolina, yogurt along with grated ginger and salt.
  2. Add ½ cup water to make a batter of desired consistency. Keep the mixture aside.
  3. For tempering, heat oil in a pan. Add mustard seeds, cashews and chana dal.
  4. When mustard seeds splutter add curry leaves, dry red chillies & asafoetida. Add this tempering to the rava.
  5. Heat water in a steamer or pressure cooker. Grease the idli moulds.
  6. Just before steaming add a teaspoon of eno fruit salt with 1 tbsp of water in the idli batter and mix it well. Pour the batter in greased moulds.
  7. Steam the rava idlis for around 15-20 mins or till a tooth pick inserted in the idlis come out clean.
  8. Remove the rava idlis from the mould and serve hot with chutney and sambar.
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Medu vada and Sambar

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Medu Vada and Sambar

Serves: 4 persons

Medu vada is a donut shaped Indian fritter. It is one of the popular South Indian breakfast served with sambar and chutney. Although it is a deep fried dish, it's crispness makes it tasty and popular. The process of making vadas is very easy once you get the right consistency batter and trick to make the donut shape. I have given here step-by-step instructions and photos so that it will be easy for you to make this delicious breakfast.

Ingredients:

  • 1 cup urad dal
  • 1 teaspoon cumin seeds
  • 7-8 curry leaves chopped
  • 1-2 chopped green chilies (optional)
  • Salt to taste
  • Pinch of asafoetida
  • 1 tablespoon chopped cilantro
  • Oil for frying

Sambar

Method:

  1. Get urad dal in a bowl. Wash it for 2-3 times and then fill the bowl with water. Soak dal for 3-4 hours.
  2. After 4 hours, drain water from the dal. Transfer this drained dal to the grinder.
  3. Grind untill the mixture has smooth texture. Use minimum water to grind. The batter should not have too much water else, it will be difficult to make the donut shape and vadas will be oily. (See notes below)
  4. Add the grinded batter into a bowl and beat it with your hand or spatula for 1 minute. This will make vadas more fluffy.
  5. Get a small bowl and fill with water. Drop a teaspoon of batter in the water. The consistency is perfect when the dropped batter floats on top.
  6. Add chopped curry leaves, cumin seeds, chopped cilantro, chillies, asafoetida and salt to the batter. Mix everything.
  7. Heat oil in a pan or kadai. Keep the batter and a bowl of water ready. Wet your hand with water and take a small portion of batter on your palm. Make a round with your fingers and make a small whole in the middle with your thumb. Slowly slide vada into the hot oil. The flame should be medium.
    Alternate method: Get a small ziploc bag and put it on the kitchen counter. add little water and make it wet on top. Wet your hand with water and take a small portion of batter on a ziploc. Give a round shape and make a whole in the center. Slowly, lift vada from the ziploc and slide it to the hot oil.
  8. Deep fry from both sides by flipping to other side. Drain on a paper towel to remove excess oil.
  9. Serve hot with sambar or Coconut chutney

Notes:

  • I usually grind dal in batches. If you need water while grinding, add tablespoon at a time. Always scrap the sides of the grinder. the batter should be thick consistency.