Saamai Arisi Dosai (Little Millet Rice Dosai)

Yes!! It's another Crispy ,Tasty and  healthy Millet dosai. Dosai with a millet which has very high Iron content. Its none other than Little Millet Dosai (Saamai Arisi Dosai). One of the best ways to include healthy Saamai Arisi. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 Minutes + Time for Grinding and Fermentation

Ingredients:

Little Millet      - 1 cup (Saamai Arisi)
Idli Rice            - 1 cup (Idli Arisi)
Urad Dal           - 1/2 cup
Toor Dal            - 1 tsp (Thuvaram Parupu)
Channa Dal       - 1 tsp (Kadalai Parupu)
Salt                    - As required
Gingely Oil       - As required

Procedure:

• Soak Saamai Arisi ( Little Millet), Idli Rice, Urad dal, Toor dal and Channa dal for 4 to 5 hours.
• After that grind it to a smooth batter along with little salt. Let the batter ferment overnight or for at-least 8 hours.
• After the batter has fermented, heat a dosai pan. Grease it with oil. I always prefer Gingely oil for dosai. Add batter to pan and expand it. Apply oil to it. Once both sides are done, remove from flame and serve it hot. 
• Serve it with hot sambar and Chutney of your choice. We had this dosai with Kadappa.

Aval Idli (Poha Idli / Flattened Rice Idli)

Today is ' International Idli Day'.  Yes!! a day to cherish one of our healthy breakfast dishes. To celebrate it BusyAtIndianKitchen brings you very soft Aval Idli (Flattened Rice Idli / Poha Idli). Go ahead with the recipe and enjoy!!  Click below for other 10 Idli Recipes.                                                              Click Here For Other 10 Idli Recipes.

Yields : Round 25 Idlis
Ingredients:

Parboiled Rice            - 1 cup (Pulungal Arisi)
Raw Rice                    - 1 cup (Pacharisi)
Urad Dal                     - 1/2 cup
Aval                            - 1/2 cup (Flattened Rice / Poha)
Salt                             - As required

Procedure:

Soak Parboiled Rice, Raw Rice and Urad Dal together for 3 to 4 hours/ Soak Aval separately for 3 to 4 hours. After that grind everything together. Add enough salt and mix everything well. Let the batter ferment overnight. or for 8 hours. After that grease Idli molds and add batter to it. Steam idlis for 10 minutes. Serve it with sambar and chutney of your choice.

100 Breakfast Recipes

Yes BusyAtIndianKitchen now has 100 exciting Breakfast Recipes.. 24 Dosai recipes, 17 Chapathi/Paratha/Roti recipes, 10 Idli recipes, 8 Paniyaram recipes, 9 Idiyappam/ Noodles recipes, 6 Uppuma recipes , Bread recipes, Dhokla, aapam, Pasta, Poha, Fried noodles, Baugette and much more. 

I have put a great effort in collating all the Breakfast recipes under a single roof for your convenience. Bookmark this link for wonderful Breakfast ideas. Just click each picture to get the recipe.  Happy Cooking!!!

17 Roti / Paratha / Chapathi Recipes:

24 Dosai / Adai / Uthapam Recipes

10 Idli Recipes

8 Paniyaram Recipes

9 Idiyappam and Noodles Recipes

6 Uppuma Recipes

4 Bread Toast Recipes

Sakkarai Pongal (Sweet Pongal)

Venpongal

Whole Fibre And Protein Poori

Mushroom And Vegetable Baugette Roll

Indian Style Tomato Pasta

Indian Style Soya Chunks Keema Pasta

Ramzan Special Nonbu Kanji

Tofu Mee Goreng (Tofu Fried Noodles)

Keppai Koozh (Ragi Porridge)

Aapam

Karuppatti Aapam

Sooji Dhokla (Rava Dhokla)

Kaaman Dhokla

Masala Poha

Puli Aval(Tamarind Poha)

Puttu:

For Breakfast recipes with Egg and Chicken please click here.

Crispy Dosai

This post is for one of our blog followers who had asked for Crispy Dosai recipe. You also want to know the secret?? Here you go!!

Yields : Around 10 -12 Dosai

Preparation Time : 5 minutes + Time for Soaking Rice & Dal + Time For fermenting the batter

Ingredients:

Idli Rice          - 3/4 cup (Idli Arisi)
Raw Rice        - 1/4 cup (Pacharisi)
Urad Dal         - 1/4 cup (Uluntham Parupu)
Toor Dal         - 2 tbsp (Thuvaram Parupu)
Channa Dal     - 2 tbsp (Kadalai Parupu)
Salt                  - As required
Gingely Oil     - For Dosai

Procedure:

• Soak Idli rice, Raw rice, Urad dal, Toor dal and channa dal together for 3 to 4 hours. After that grind it to a smooth batter adding little water. Add enough salt and let the batter ferment overnight or for 8 hours. After that, heat a dosai pan. Add a laddle of batter to the pan and expand it. Sprinkle some oil. After its cooked on both sides, enjoy it hot with Sambar and Chutney Of Your Choice.

Mushroom Idiyappam Sevai

Looking for a healthy breakfast recipe with left-over Idiyappam?? Then this recipe is for you.. Spicy and flavorful Mushroom Idiyappam Sevai with left-over Idiyappam. You can also try this recipe with left-over rice. The recipe follows..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Idiyappam                    - 2
Button Mushroom        - 3 to 5
Small Onions                - 6 to 8
Salt                                - As required
Turmeric Powder          - a pinch
Chili Powder                 - 1/2 tsp
Cumin Powder              - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop small onions finely. Chop Button mushroom into vertical slices. Break Idiyappam into smaller pieces.
• Heat oil in a pan. Add chopped onions and curry leaves to it. Saute till they turn translucent, and then add chopped mushroom. Add also salt, turmeric powder, chili powder and cumin powder. Adjust spice according to your taste.
• After mushroom is cooked, add idiyappam and toss everything together. Switch off the flame after 2 minutes.
• Your tasty and healthy Mushroom Idiyappam sevai is ready to enjoy..

Pulungal Arisi Puttu (Parboiled Rice Puttu)

What is special there for Sivarathri?? I have prepared this Pulungal Arisi puttu to cherish the occasion.  This is our hometown, Virudhunagar special puttu. 

In our customs we used to also prepare Boiled Sweet potato (Cheeni kizhangu) and Boiled Field Beans (Mochai) on this day.  Happy Sivarathri!!! 

Yields : Around 12 small size puttu

Preparation time : 15 minutes + Time for making rice flour

Ingredients:

Pulungal Arisi          - 1 cup (Parboiled Rice)
Sugar                        - 1/2 cup
Grated Coconut        - 3/4 cup

Procedure:

• Wash well and soak Parboiled rice in water for 15 minutes. After that drain excess water and hang soaked rice in a muslin cloth for about 2 hours. This is done to absorb excess water from rice.
• Get the rice powdered from a Flour mill or alternatively you may also use Mixer-Grinder to grind the flour at home. I have used only a mixer-grinder to make the flour. Also make sure you grind the rice little coarsely.  
• You have to start making this puttu instantly after grinding the rice when the flour is little hot. 
• Take a wide plate. Add hot flour, sugar and grated coconut to it. Mix everything well. (The hot flour will help to melt sugar and to shape puttu as we like).
• I have used a bottom of a small box for making this shape. You may use kuzhikarandi ( a laddle which is deep) or orange juicer top. Shape as you like.
• Steam it in Idli plates for 10 minutes. Your tasty puttu is ready!!

Kaara Chapathi (Spicy Chapathi)

This is the recipe for those who are looking for chapathi recipe with a difference. One of the best ways to make usual chapathi much more interesting. The recipe follows..

Yields : Around 5 Chapathi

Preparation Time : 15 minutes

Ingredients:

Whole Wheat Flour        - 1 cup
Corn Flour                      - 2 tbsp (Chola Maavu)
Salt                                  - As required
Water                               - As required
Oil                                    - Optional

To Coarsely Grind:

Chopped Ginger   - 2 tsp
Green Chili           - 1
Cumin Seeds         - 1/2 tsp
Coriander Leaves  - few

Procedure:

• Coarsely grind everything under ' To Coarsely Grind'. Take a bowl. Add whole wheat flour, corn flour, salt and coarsely ground mix to it. Mix everything well. 
• Add warm water to bowl in small instances and start kneading the dough.  The dough should be little sticky for making soft chapathi. So add water accordingly. 
• Cover the dough with a wet cloth and set it aside for 30 minutes. This is also one of the tricks for preparing soft chapathi. 
• After 30 minutes, take a lemon sized ball and roll it with the help of flour. Heat a pan. Place rolled chapathi on a hot pan. Cook it on both sides and serve with side dish of your choice. If you want spray some oil or ghee.

Kuthiraivali Arisi Dosai (Barnyard Millet Dosai)

Today's recipe is very healthy and tasty Dosai  with Barnyard Millet (Kuthiraivali Arisi), a Millet which has lowest carbohydrate content among all the millets.  The recipe follows.. 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Kuthiraivali Arisi Dosai           - 1 cup (Barnyard Millet)
Idli Arisi                                   - 1 cup (Idli rice)
Urad Dal                                   - 1/2 cup
Toor Dal                                   - 1 tsp
Channa Dal                               - 1 tsp
Salt                                           - As required
Gingely Oil                              - As required

Procedure:

• Soak Kuthiraivali rice, Idli rice, Urad dal, Toor dal and Channa dal for at-least 4 to 5 hours.
• Then grind it with little salt. Let batter ferment overnight or for 8 hours.
• After that heat a dosai pan. Grease it with oil. Add ladle of batter to pan and expand it. Add some more oil. Once its done on both sides, remove from pan and serve it.
• Enjoy it with Sambar and Chutney of your choice.
• I served it with Coriander - Coconut chutney.

Neer Dosai

Today's recipe is very soft and light Neer Dosai. Its very easy to prepare too. This batter doesn't need any fermentation also. Just soak rice overnight and grind the batter. We had it with Onion-Tomato thokku. It also tastes awesome with Vegetable Kuruma. The recipe follows.

Preparation Time : 15 minutes + Overnight Marination 

Ingredients:

Raw rice                - 1 cup (Pacharisi)
Grated Coconut     - 1/2 cup
Salt                         - As needed

Procedure:

• Wash and soak raw rice overnight or for 8 hours. The next morning grind raw rice and grated coconut together adding water as needed. Add enough salt to the batter. Batter for this dosai should be very watery. So add water accordingly.
• Heat a non stick pan. Grease it with oil. Add batter to the pan and swirl the pan. Add some more oil. When its done on one side carefully transfer it to serving plate. 
• It tastes awesome with Onion-Tomato thokku.

Indian Style Tomato Pasta

Today's recipe is Indian style Tomato pasta which will please and attract everyone. One of the best breakfast recipes to try on busy weekdays. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Pasta                               - 1 cup
Big Onion                       - 1
Carrot                             - 1 (small size)
Fresh Peas                      - a handful
Tomato Ketchup            - 1 tbsp
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/2 tsp
Coriander Powder          - 1/2 tsp
Garam Masala Powder   - 1/2 tsp

To Grind:

Tomato         - 1
Garlic Pods   - 4  (If using small pods use 6)
Green Chili   - 2

Procedure:

• Boil 2 cups of water in a saucepan. Add little salt and a tsp of oil to it. When the water boils, add pasta to it. Let it cook in medium flame for 8 to 10 minutes.When the pasta is cooked, you can smash it with your hands. After the pasta is cooked, strain it in another bowl and keep it aside.
• Finely chop Big onion. Chop carrot into thin strips. Boil fresh peas. Grind Tomato, Garlic pods and Green chili together adding little water.
• Heat oil in a pan. When its hot. add finely chopped onions to it. After the onions turn translucent, add chopped carrot and cooked peas to it. Add ground masala to it. Saute till raw flavor of masala goes off.
• After that add salt, Turmeric powder, Chili powder, Coriander powder and tomato ketchup to the pan. Give everything a nice stir. Adjust spice according to your taste.
• Add boiled pasta to the pan and give it a good toss.
• Switch off the flame and add Garam Masala Powder.
• Enjoy your Indian style Tomato Pasta.

Malai Roti (Roti Canai)

Today's recipe is Malai Roti, which is prepared with Maida, egg and milk. One of the best alternatives for Parotta. This dish tastes good only when prepared with Maida. So you can try this dish, on special occasions and on parties. The recipe follows..

Yields : Around 6 Roti
Ingredients:

Maida                - 2 cups (All Purpose Flour)

Milk                   - 1/2 cup (Boiled and cooled down milk)

Egg                    - 1

Butter                 - 1 tsp 

Baking Soda       - 1/4 tsp (You can also use Cooking Soda)

Sugar                  - a pinch

Salt                     - As required

Oil                      - 1/4 cup

Procedure:

• Take a bowl. Add Maida, salt, sugar and Baking soda to it. Mix everything well. Break an egg and add it to the bowl. Add also butter to it. Add milk in small instances and start kneading the dough. The dough should be of very soft consistency so add little water if needed and knead accordingly. If the dough is of soft consistency only, you can expand it easily.
• Apply some oil on the top of dough so that dough don't get dry. Cover it with a cling wrap and rest the dough for an hour. If you don't have cling wrap just cover the bowl tightly with a plate.
• After an hour, take big lemon size balls from the dough. Expand it with your palm using oil. Fold in the shape you wish. I have folded it in rectangular shape.
• Heat a dosai pan. When its hot, place shaped out roti to it. Add also oil to it. When roti is cooked on one side, flip it to other side. Remove from heat after its done on both the sides. Enjoy your Roti with either Veg Side dish Gravies or Non-Veg Side dish gravies of your choice.

Chicken Fried Noodles (Chicken Mee Goreng)

How many Noodles lovers out there?? Presenting very much spicy and palatable  Chicken Fried Noodles recipe, a delicious dish of Southeast Asia. Give a try to this recipe once, you will surely fall for it. Here you go!!

Recipe For  : 2 

Preparation Time : 30 minutes + Marination Time for Chicken

Ingredients:

 

Noodles                      - 250gm

Egg                             - 2

Big Onion                   - 1

Tomato                       - 1

Garlic Pods                - 6-7

Spinach                       - a handful   (Pasalai Keerai)

Tomato Ketchup         - 1 tbsp

Soya Sauce                - 3 tbsp

Red Chili Paste          - 2 tbsp

Salt                               - As required

Oil                                 - 2 tbsp

For Fried Chicken:

Boneless Chicken    - 100 gm

Ginger-Garlic paste  - 1 tbsp

Salt                              - As required

Turmeric Powder       - a pinch

Chili Powder               - 1 tsp

Oil                                 - 1 tbsp

Procedure:

• You can use Hakka noodles or any noodles which is big and round for this recipe. Using appropriate noodles is very essential for this recipe.
•  First step is cooking noodles. For that add some water to a pan. When it starts boiling, add noodles to it.. Add some salt and oil.. Let it boil for another 10 minutes. When you take out the noodles, you should be able to mash up with fingers.. Yes!! now your noodles is ready.. If you are using pre cooked noodles just leave this step.
• Chop onions, garlic and tomato very fine. Pick leaves from spinach and wash it. . Keep all the sauces ready..
• Chop boneless chicken into small chunks. Marinate it with Ginger-Garlic paste, salt, turmeric powder and chili powder for about an hour. After that shallow fry chicken in little oil and take it out in a plate.
• Add some more oil to the same pan. Add chopped onions and garlic.. Saute till onions turn translucent.  Beat  eggs and add it to the pan.
• After the eggs are cooked, add chopped tomato.
• When it is cooked, add spinach.. Wait till the spinach cooks well..
• Then add salt, tomato ketchup, soya sauce and Red Chilli Paste.. Mix everything well.
• Add cooked noodles to it.. Saute it well so that sauce gets stick to the noodles.. Saute it in high flame, until the noodles turn dry..
• Add Fried chicken to it.. Mix it with Noodles..Traditionally its served with cucumber, tomato and lime.. Enjoy your Chicken Fried Noodles!!!

Kuthiraivali Arisi Idli (Barnyard Millet Idli)

As i always mention, tastiest and easiest way of including millets in our diet is in the form of Idli or Dosai. Today's recipe is an interesting recipe with Kuthiravali Arisi (Barnyard Millet) ,which has low glycemic index and hence its too good for controlling Diabetes. The recipe for super soft and fluffy Kuthiraivali Arisi Idli follows..

Yields       : 25 idlis

Preparation Time : 15 minutes + time for Grinding & Fermentation

Ingredients:

Kuthiraivali Arisi    - 3 cups (Barnyard Millet)
Urad Dal                  - 3/4 cup 
Fenugreek Seeds  - 2 tsp (Vendhayam)
salt                            - As required

Procedure:

1. Soak Kuthiraivali Arisi (Barnyard Millet) and Fenugreek seeds for at-least 3 hours. Soak Urad Dal separately for an hour.
2. Grind  Kuthiraivali arisi (Barnyard Millet)  and vendhayam (Fenugreek Seeds) to a smooth batter. Grind Urad Dal separately.
3. Mix both well and add also enough salt.
4. Let it ferment for 1 whole night.
5. The next morning, Grease the idli plates.. Pour in batter and steam idlis.
6. Enjoy your hot steaming Idlis with Sambar Chutney Of Your Choice.

Ragi Kaara Kuzhi Paniyaram

Today's recipe is one of the tasty ways to include Ragi in our diet.  Very much tasty and interesting Kaara kuzhi paniyaram with ragi flour. You can prepare it instantly too.. Healthier recipe which can be prepared in easier and tastier way. The recipe follows..

Yields : Around 25 paniyaramIngredients:

Ragi Flour            - 1 cup
Urad Dal               - 1/4 cup

Salt                       - As required

Gingely Oil            - As required

For Seasoning:

Big onion                 -1

Green Chili              - 2 to 3

Coriander Leaves    - Few

Curry Leaves           - Few

Chopped Ginger      -2 tsp

Procedure: 

• Soak Urad dal for about 30 to 40 minutes. After that grind it to a smooth batter.Finely chop Big onion, green chili, coriander leaves and curry leaves. 
• Take a bowl. Add ragi flour, urad dal batter and enough salt to it.
• Heat oil in a pan. Add everything under 'For seasoning'. Saute till they turn translucent and add it to the batter. Mix everything well. To increase the nutrients, you can also add grated or finely chopped veggies to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!
• I am serving it with Onion Tomato Dip..

Indian Style Soya Chunks Keema Pasta

I am a person who prefers Indian taste in all the dishes I try. I tried out this soya chunks keema pasta which turned out to be a super hit. Here you go!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Pasta                          - 1 cup
Ginger-Garlic paste   - 1 tbsp
Big Onion                  - 1
Carrot                         - 1 (small size)
Chopped Cabbage      - 1/4 cup
Capsicum                    - 1/2
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Chili Powder               - 1 tsp
Garam Masala Powder- 1/2 tsp

For Soya Chunks Keema: 

Soya Chunks          - 1/4 cup
Chopped Ginger     - 1 tsp
Chopped Garlic      - 1 tsp
Dry Red Chili         - 2
Fries gram flour      - 3 tsp (Porikadalai Maavu - Just grind Pori kadalai / Fried gram to powder)
Rice Flour               - 2 tsp (Arisi Maavu)
Salt                          - As required
Garam Masala         - 1/2 tsp

Procedure:

• Soak soya chunks in hot water for 15 minutes. Squeeze out excess water and grind it  coarsely with dry red chili, chopped ginger and chopped garlic without adding any water. Take it out in a bowl. Add enough salt, fried gram flour, rice flour and garam masala powder. These are added to  absorb water from soya chunks and to make it crispier.
• Chop Big onion finely. Chop carrot, cabbage and capsicum into thin strips.
• Boil 2 cups of water to a sauce pan. Add little salt and a tsp of oil to it. When the water boils, add pasta to it. Let it cook in medium flame for 8 to 10 minutes. When the pasta is cooked, you can smash it with your hands. After the pasta is cooked strain the pasta in another bowl and keep it aside.
• Heat oil in a pan. Add chopped onions to it. 
• After they turn translucent, add ginger-garlic paste.
• Saute till raw flavor goes off and then add chopped carrot, cabbage and capsicum.
• After the veggies are cooked add soya chunks keema to the pan.
• Add enough salt, turmeric powder , chili powder to it.
• Mix everything well and cook soya chunks for 5 more minutes.
• Add cooked pasta to it. Give it a good stir. Switch off the flame and add garam masala powder.
• Enjoy your Indian style soya chunks keema pasta!!

Karuveppilai Dosai (Curry Leaves Dosai)

This is one of the best ways to get full nutrients from curry leaves. Fresh curry leaves are ground with rice, dal and spices. Another tasty dish with healthy Curry leaves is being added to our blog list along with our Curry Leaves Kuzhambu , Curry Leaves Chutney, and Curry Leaves Rice. 

Here you go!!!

Yields : Around 25 Dosai

Ingredients:

Idli Rice                   - 1 cup
Raw Rice                 - 1/2 cup
Urad Dal                  - 1/2 cup
Toor Dal                  - 2 tbsp
Fenugreek Seeds     - 2 tsp
Curry Leaves           - 1 cup (tightly packed)
Small Onion             - 6
Dry Red Chili           - 3
Cumin Seeds             - 1/2 tsp

Procedure:

• Soak Idli rice, raw rice, toor dal, urad dal and fenugreek seeds  together for 3 hours. Peel small onion. Wash curry leaves.
• Take a Mixer-Grinder. Add small onions, dry red chili, cumin seeds, washed curry leaves and soaked rice-dal to it. Grind it to a smooth batter. Add enough salt and let the batter ferment over night .
• In the morning heat a dosai pan. Add batter to it and expand it. After its done on one side, slowly turn it to the other side. Serve the dosai hot, after its done on both the sides.
• Enjoy with Sambar and Chutney of your choice.

Khaman Dhokla

Today's recipe is authentic and tasty Khaman Dhokla recipe. You can prepare it in 30 minutes.  Just mix all the ingredients and steam it. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Besan Flour           - 1.5 cups (Kadalai Maavu)
Chopped Ginger    - 2 tsp
Green Chili            - 2
Lemon                   - 1
Baking Soda          - 3/4 tsp
Asafoetida             - a pinch
Turmeric Powder  - 1/4 tsp
Salt                        - As required

For Tampering Dhoklas:

Mustard Seeds    - 1/4 tsp
Green Chili         - 2
Lemon                 - 1/2
Coriander Leaves- few
Curry Leaves       - few
Sugar                    - a pinch
Salt                       - As required
Water                   - 1/4 cup
Oil                        - 2 tsp

Procedure:

• Grind Ginger and Green chilies together. Extract juice from lemon. Take a bowl. Add besan flour, ginger-chili paste, baking soda, salt, asafoetida, lemon juice and turmeric powder to it. Mix everything well.
• Add water and start preparing the batter. The batter should be of idli batter consistency.Add water accordingly. You can also use Eno fruit salt instead of Baking soda. If using eno, use 1 tsp of it. Once the batter is ready, it should be steamed immediately.
• Take a deep pan. I used cake pan for this. Place Banana leaf in the pan and add batter to it. steam it for about 20 minutes. You can also use Baking Paper instead or you can grease the pan very well with Oil. You can check whether the Dhokla is cooked  by inserting a tooth pick in the Dhokla. Steam Dhoklas in high flame for first 5 minutes and then steam it in medium flame for remaining time.
• Take another bowl. Add water,lemon juice, salt,sugar , coriander leaves and curry leaves to it. Saute Mustard seeds and Green chili in oil and add it to the bowl .Now tampering for our Dhokla is ready.
• After Dhokla is cooked, cut into shape you wish. Add the seasoning water over Dhokla. I used to have Dhoklas with Garlic Chutney.
• Enjoy Dhoklas hot!!!

Lemon Sevai

How many sevai lovers there?? Sevai is an easy snack/breakfast dish which is prepared with left over Idiyappam. Its very easy to prepare too.  When ever i prepare Idiyappam for breakfast, I will prepare few extra, so that we can have it as Sevai later.  One such sevai is Lemon Sevai and its recipe follows..

Recipe For : 1

Preparation Time : 15 minutes

Ingredients:

Idiyappam           - 2
Lemon                 - 1/2
Mustard Seeds     - 1/4 tsp
Urad Dal              - 1/4 tsp
Channa Dal          - 1/4 tsp
Peanut                  - 1 tsp
Dry Red Chili       - 1
Curry Leaves        - few
Salt                        - As required
Tumeric Powder    - 1/4 tsp
Oil                          - 1 tbsp

Procedure:

• Break Idiyappam into pieces. Extract juice from lemon. Add lemon juice and salt to broken Idiyappam pieces and mix it well.
• Heat oil in a pan. Add mustard seeds, urad dal, channa dal and peanuts to it.
• When they splutter add dry red chili and curry leaves to it. Add also turmeric powder.
• Now add broken idiyappam pieces to the pan and mix it well. Saute for 2 minutes and then switch off the flame.
• Your Lemon sevai is ready!! 

Kambu Dosai (Bajra Dosai or Pearl Millet Dosai)

Today's recipe is crispy, tasty and healthy Kambu Dosai. Instead of preparing dosai with Kambu Maavu (Bajra flour/ Pearl Millet flour), this method uses whole kambu in the preparation and hence it results in very much crispier dosai.. Kambu is soaked with rice and dal and it is ground to a batter along with spices.  The recipe follows..

Yields : Around 40 Dosai

Preparation Time : 15 minutes + soaking time +Grinding Time

Ingredients:

Kambu                    - 2 cup (Bajra or Pearl Millet)
Idli Rice                   - 1 cup (Idli Arisi)
Urad Dal                  - 1/4 cup (UlundamParupu)
Fenugreek Seeds  - 1 tsp (vendhayam)
Small Onion            - 6 to 8
Red Chili                  - 4
Cumin Seeds           - 1 tsp (Seeragam)
Curry Leaves            - few
Salt                             -  As required
Gingely Oil                - For Dosai

Procedure:

• Peel small onion.
• Soak Kambu, Idli Rice, Urad Dal and Fenugreek seeds together for 2 to 3 hours. 
• After that, take a blender. Grind small onions, Red chili and Cumin seeds for a while and after that add everything which we soaked before to blender. Add also enough salt. Grind everything together. Now our Dosai batter is ready. Let the batter ferment overnight.
• In the morning heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the pan and serve it!!!
• Serve it hot with sambar and Chutney of your choice. I served it with