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.

Carrot Dosai

Today's recipe is kids friendly, healthy and tasty Carrot Dosai.. You needn't worry about kids not eating carrots any more.. And this Dosai batter doesn't need any fermentation. You need time just for soaking Rice and Dal. Here comes that exciting recipe..

Yields : Around 15 Dosai

Preparation Time : 15 minutes + 2 hours soaking time

Ingredients:

Idli Rice        - 1 cup (Idli Arisi)
Raw Rice      - 1/2 cup (Pacharisi)
Toor Dal       - 1/4 cup (Thuvaram Parupu)
Channa Dal   - 1 tbsp (Kadalai Parupu)
Carrot            - 2
Red Chili       - 3
Black Pepper - 6 to 8 (Milagu)
Cumin Seeds  - 1/2 tsp (Seeragam)
Garlic pods     - 4
Big Onion       - 2

Procedure:

• Grate carrots. Chop finely Big onion.
• Soak Idli Rice, Raw Rice, Toor Dal and channa Dal together for 2 to 3 hours. 
• After that, take a blender. Grind Red chili, Black Pepper, Cumin seeds and Garlic pods for a while and after that add everything which we soaked before to blender. Add also grated carrots and enough salt. Grind everything together. Now our Dosai batter is ready.
• 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 flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Mint Tomato chutney.

Birthday Celebration

Its a special day for us; our kid turned five today. We hosted a small party at home to celebrate his birthday. We invited around 20 of our friends and their kids. Really felt happy to cook for my beloved friends. Today's post is all about the party menu and the best part is all the recipes are already in blog.. Check it out!!

White Forest Cake  - I had given recipe for 1 cup of flour whereas i prepared with 4 cups of flour.

Pulkha Roti        - Want to know how to prepare soft chapathi?? Click the link.. These rotis stayed very soft throughout the party

Navarathna Kuruma       -  Very healthy and best  vegetarian side dish for chapathi/ Roti

Mee Goreng        - This is Malaysian style  noodles.  It literally means fried noodles. One of the easiest and tastiest noodles.

Vegetable Dum Briyani   -  Vegetables are cooked with spices and masala. Rice is cooked separately. Then both are put 'Dum' together. I served it with Onion Raita

Malligai Poo Idli          - This Idli was the Show stopper. Everyone appreciated the softness of this Idli.. It was really soft.. Most of them asked for the recipe and tried it too.

Varuthu Aracha Sambar     - Very much flavorful sambar which is prepared with freshly roasted and ground spices.

Coconut Chutney       - Chutney prepared with coconut and fried gram

Curd Rice            - A trick for preparing curd rice. Add lot of milk and just few drops of curd.

Ice cream with Fruit Salad  - I added cut fruits like apple, banana, grapes and pineapple to homemade Icecream

P.S : Write back to me for party menu ideas!!

Kambu Vegetable Kuzhi Paniyaram (Pearl Millet Veg Paniyaram)

Kambu Vegetable Kuzhi Paniyaram (Pearl Millet Veg Paniyaram)

An exciting info about Kambu (Pearl Millet). This is the millet which has high Iron content. It has 24 times higher Iron content than that of Rice..

I prepared a kara paniyaram with this millet. I also added vegetables to it. Hence its a highly nutrition packed food. Have it for a complete Breakfast. Here is the recipe!!!

Yields : 50 Kuzhipaniyaram

Preparation Time : 10 minutes + Time for Grinding and Fermentation

Ingredients:

Kambu                - 1/2 cup (Pearl Millet)

Idli Rice              - 1/2 cup (Idli Arisi)

Raw Rice            - 1/2 cup (Pachharisi)

Urad Dal             - 1/4 cup 

Fenugreek Seeds - 1 tsp  (Vendhayam)

Carrot                  - 1 (medium size)

Cabbage              - 1/4 cup (chopped)

Onion                  - 1 (medium size)

Salt                      - As required

Turmeric Powder- 1/4 tsp

Chilli Powder      - 1/2 tsp

Oil                       - As required

Procedure:

• Soak kambu, Idli rice, Raw rice and Fenugreek seeds for 4-5 hours. After that, grind everything to a smooth batter. Let the batter ferment over nite.
• Chop finely carrot, cabbage and onion.
•  Add chopped vegetables, turmeric powder, chilli powder and enough salt to the batter. Now our batter is ready.
• Heat a paniyaram pan.. Add 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!!!
• Serve with Chutney Of Your Choice. I served it with Tomato Garlic Chutney..

Chow Chow kootu ( chayote kootu)

More than chow chow kootu ,chow chow gravy  name suits this dish well.

This is the best way to make  kids eat chow chow. My kids don't like much the spiceless chow chow kootu which we prepare with Channa dal .😕. Instead they love this way of eating chow chow .

  Just have it with hot steaming rice and crispy pappad..  awesome it will be🙌.

You may also even try it with Idli, dosai or chapathi

Here is the healthy and tasty chow chow kootu / gravy

Recipe for : 2

Preparation time : 10 minutes

Cooking time : 20 to 30 minutes

Ingredients:

 Chow Chow               - one big size ( yielded 1 cup when chopped)

Salt                               - as required

Turmeric powder     - 1/2 tsp

Oil                                - 1 TSP

Mustard Seeds.         - 1/2 TSP

Coriander leaves      - for garnishing

To saute and grind:

Big onion          - 1 (medium size)

Tomato.             - 1. ( Medium size)

Garlic pods       - 2

Dry red chili.    - 4

Coriander seeds- 1 TSP ( Malli or dhaniya)

Cumin seeds.      - 1/2 tsp ( seeragam)

Procedure:

1. Chop big onion , tomato and chow chow.

2  Take oil in a heavy bottomed pan. 

3  .Add dry red chili , coriander seeds, and cumin seeds to it.

4. When they starts spluttering, add chopped onion and garlic to it.

5. Add chopped tomatoes after onion starts changing its colour .

6. Switch off the flame after everything is cooked well.. let it cool down for a while and ground it to a smooth masala.

7. Add chopped chow chow, salt, turmeric powder and enough water( chow chow should be immersed in water) to the same pan.

8. Cook on medium heat till chow chow becomes soft. Add ground masala now and give it a good stir . Cook for five more minutes.

9. Tamper it with mustard seeds and garnish with coriander leaves.

Your dish is all ready..you can enjoy it with plain rice , idli, dosai or with chapathi.

Chola Dosai (Jowar Dosai)

Cholam (Jowar)  crop requires only one fourth of the water required by rice crop and half of the water required by wheat crop. So when you are eating Cholam, you are also doing good to the planet..

Cholam is rich in Phosphorus which is essential for the development of bones. It also helps to burn fat and sugar, hence it helps in good functioning of heart and kidneys.

Today's recipe is tasty Dosai recipe with  healthy Cholam.. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Cholam              - 1 cup  (Jowar)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Cholam,,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

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.

Varagu Arisi Dosai (Kodo Millet Dosai)

Varagu Arisi Dosai (Kodo Millet Dosai)

Varagu Arisi is one of the oldest crops that are cultivated in India. According to experts, it has been cultivated for about 3000 years.. The specific characteristic of this millet is its one of the few foods that has Thiamine. Thiamine is nothing but Vitamin B1, hence its used for preparing B Complex tablets.. Lack of Thiamine is one of the reasons for Alzheimer disease, a short term memory loss disease  which we will get  when we grow old. 

Start including this healthy millet and prevent the risk of Vitamin B1 deficiency.. I prepared a dosai with this millet, It was super crispy and tasty. Just prepare this, your family won't believe that its a millet dosai. Very tasty Dosai indeed. A must try recipe!!! 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Varagu Arisi       - 1 cup  (Kodo Millet)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak varagu arisi,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with 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.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Ellu Chutney

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.

Chocolate Choco-Chip muffins

Chocolate Choco-Chip Muffins (No Butter, Healthy Breakfast Muffins)

Ingredients:

Dry Ingredients:

Maida (All Purpose Flour)   - 2 cups
Powdered White Sugar        - 1 cup
Chocolate Chips                   - 1 cup
Cocoa Powder                      - 1/2 cup
Baking Soda                         - 1 tsp

Wet Ingredients:

Egg                                        - 1
Yoghurt                                 - 1 cup
Milk                                       - 1/2 cup
Vegetable Oil                                          - 1/2 cup
Vannila Extract                     - 1 tsp

Things Needed:

1.Convection Oven.
2.Cake Blender
3.Muffin pan or Muffin cups

Method:

1. Sieve well maida, cocoa powder n baking soda
2. Beat egg n when the egg gets fluffy add powdered sugar.
3. Once both get blended add yoghurt
4. After some time add oil and keep on beating
5. Add vannila extract
6. To the above, add dry ingredients which we have sieved before in small quantities.
7. Atlast add hot milk. First add 1/4 th cup of milk . The muffin batter should be in dropping consistency. It should be like dosa batter and not as idli batter. so add remaning milk as needed..
8. Add 1/4 cup of choco chips to muffin batter
9. Grease muffin cups.
10. Pour the batter and bake in the preheated convection oven for 200 degree celsius to 220 degree celsius.. Temperature varies from oven to oven.. I would recommend to first keep the oven in 220 degree celsius and once the muffin gets brown reduce it to 200 degree celsius.
11.Bake for 15 - 20 minutes depending upon the muffin size.. so Just keep an eye on the oven.. Insert a toothpick in the muffin. If it comes out clearly (ie no wet pieces of muffin should come with it) , you can take the muffin from oven.. Allow it to rest for some time and enjoy your freshly baked muffins..

Quick Tip:

1.Beat egg well, more it becomes fluffy tastier muffin is.
2.Please be careful while adding milk, If the batter is too watery it will spoil the muffins.

Vazhaithandu Chutney

Plantain stem is rich in potassium and hence it helps to improve immunity. It has Astringent quality which helps in blood clotting. It regulates pressure, controls diabetes and detoxifies body. It is one of the main foods to add to our diet.

Today's recipe is for those people, who are looking for alternative for Vazhaithandu kootu. This chutney will be very much spicy  and everyone will love it for sure. One of the best ways to include healthier vazhaithandu in a tastier way. Here you go!!

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

 Chopped Vazhaithandu    - Around a cup (Plantain Stem)
Urad Dal                           - 2 tsp
Garlic Pods                       - 2
Dry Red Chili                   - 2
Salt                                    - As required
Tamarind                           - 1 tsp
Mustard Seeds                   - 1/2 tsp
Urad Dal                            - 1/2 tsp
Curry Leaves                     - few
Oil                                      - 1 tbsp

Procedure:

• First comes cleaning procedure of vazhaithandu. Its quite easy. First chop vazhaithandu into thick round slices and while chopping it, you will see fibers in between the slices. Remove it using your fingers in circular motion.  Now place chopped and fiber removed plantain slices in a bowl of butter milk. Butter milk is used to prevent plantain from changing its color. You can also replace butter milk with little lemon juice added water.
• Chop finely plantain slices and again add it to butter milk or lemon juice added water.
• Now take few barbecue skewers. Wash and tie it at one end. Use this to remove some more fibers from chopped plantain stem. Just rotate in circular motion with the skewer bundle in the bowl. Fibers will stick to the bundle. Remove it. Repeat the above step for some more time, till all the fibers are removed. 
• Heat oil in a pan.  Add urad dal, dry red chili and garlic pods to it.
• After the dal turns golden brown, add chopped plantain stem. Saute for 7 to 10 minutes till plantain stem is cooked well. Add enough salt, tamarind and switch off the flame.
• After everything is cooled down, grind it adding little water.
• Heat a tsp of oil in a pan. Add mustard seeds, urad dal and curry leaves to it. When they splutter add it to chutney. Enjoy with Idli, Dosai or Chapathi of your choice.

Chocolate Brownie

Chocolate Brownie

Ingredients:

Dry Ingredients:

Maida ( All purpose flour)           - 1 cup
Cocoa Powder                              - 1 cup
Baking Powder                             - 1 tsp
Baking Soda                                 - 1/2 tsp
Salt                                               - a pinch

Wet Ingredients:

Butter                                           - 1/2 cup
Condensed milk                           - 10 OZ
Yoghurt ( Sour Cream)                - 2 tbsp
Vannila extract                             - 1/2 tsp
Coffee powder                             - 1 tbsp
Hot water                                     - 1/2 cup
Chopped Nuts                              - 1/2 cup

Things Needed:

1.Convection Oven.
2.Cake Blender
3.Baking Pan

Method:

1. Sieve well maida, cocoa powder, baking powder n baking soda
2. Beat butter in a deep pan. once it gets fluffy add condensed milk.
3. Once both get blended add yoghurt
4. After some time add oil and keep on beating
5. Add vannila extract
6. To the above, add dry ingredients which we have sieved before in small quantities.
7. Add little hot water to coffee powder and mix it with the batter
7. Atlast add hot water. First add 1/4 th cup of water . The batter should be in dropping consistency. It should be like dosa batter and not as idli batter. so add remaining water as needed..
8. Grease the pan.
9. Pour the batter and bake in the preheated convection oven for 170 degree celsius..
10.Bake for 15 - 20 minutes  Insert a toothpick in the brownie. If it comes out clearly (ie no wet pieces of brownie should come with it) , you can take the muffin from oven.. Allow it to rest for some time and enjoy your freshly baked brownies..
11. Serve the Brownies topped with chopped nuts..


Quick Tip

Brownies taste better with ice cream.. So top the brownie with ice cream and add some Chocolate Syrup.  enjoy the best dessert in the world..

Mint -Tomato Chutney

Mint-Tomato Chutney

This helathy chutney goes well with Idli... This is the mint chutney which is served in hotels.. We are adding tomatoes and fried gram (pori kadalai) to enhance the mint chutney taste.

Ingredients:

Mint Leaves              - 1 cup

Big Onion                 - 1

Tomato                     - 1

Garlic Pods               - 2

Fried Gram               -  a handful  (Pori Kadalai)

Red Chillies              - 1

Urad Dal                   - 2 tsp

Salt                            - As required

For Sesoning:

Mustard Seeds      - Few

Urad Dal               - Few

Curry Leaves        - Few

Procedure:

1. Heat oil in a pan. Add urad dal, garlic and red chilli..After urad dal turns golden brown add chopped onions and garlic.
2. Once onions become translucent  add tomatoes.
3. Once its done add mint leaves.
4. Saute for some second.. switch off the flame and add fried gram.
5. Take a blender and grind it smooth.
6. Do the seasoning and serve it.. 

Quick Tips:

1. Add coconut if you wish.
2. Don't saute mint leaves much as we will lose the nutrients.

Varuthu Aracha Sambar (Kerala Special Sambar)

Varuthu Aracha Sambar

Bored of regular sambars?? Then try this kerala special sambar.. Have heard a lot about this sambar.. Thought to give it a try.. The first basic difference is that use of coconut.. As the name suggests, we have to roast and grind all the ingredients for sambar masala.. You can even prepare it without any vegetables.. Goes well with rice, Idli or Dosa.. You will surely love this aromatic sambar.. Here goes the recipe..

Ingredients:

To Roast and Grind:

Red Chilly                 - 1

Coriander Seeds        - 1 tsp (malli)

Fenugreek Seeds       - 1 tsp  (vendhayam)

Channa Dal               - 1 tsp  (Kadalai Parupu)

Grated Coconut        -  a handful

Tamarind                  - 1 tsp

Others:

Toor Dal                - 1/2 cup (Thuvaram Parupu)

Small Onions         - 6-7

Carrot                     - 1

Turmeric Powder   - 1/4 tsp

Salt                         - As required

Tamarind                - a lemon size ball

Mustard Seeds        - 1 tsp (kadugu)

Fenugreek Seeds     - 1 tsp (vendhayam)

Curry Leaves          - few

Coriander Leaves    - few

Oil                           - As required

Procedure:

• Cook well Toor dal with little turmeric powder. asafoetida and gingely oil.
• Extract juice from tamarind. 
• Roast everything except coconut and tamarind in a pan. Once it gets browned add coconut and tamarind.. Saute it for 2 minutes and switch off the flame. Grind it once it gets cool down.
• Heat oil in  a pan.. Add mustard seeds and fenugreek seeds..When mustard seeds splutter, add small onions and curry leaves.. Once it get translucent add chopped carrot.
• In about next 3-5 minutes, add the paste which we grinded before.. 
• Saute it for some 2 minutes.. Then add tamarind extract,  turmeric powder and salt..
• Switch off the flame in another 5 minutes.. Add the pan contents to the cooked dal.
• Add enough water and cook the sambar for a whistle.
• Garnish with coriander leaves and serve!!

Garlic Chutney

This is the spiciest chutney which goes well with Idli , Uthapam And Dhokla. The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Garlic Pods        - 1/4 cup

Red Chili           - 3

Urad Dal            - 1 tsp

Tamarind           - 1 tsp

Salt                    - As required

Oil                     - 1 tsp

Procedure:

• Heat oil in a pan. Add Urad Dal and Red chili to it,
• When they turn golden brown add Garlic pods. Saute till its cooked.
• After its cooked, Switch off the flame and add Tamarind. After it is cooled down, grind everything along with salt.
• Enjoy your spicy chutney!!

Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Healthy Wheat Idiyappam

Healthy Wheat Idiyappam

My kid loves Idiyappam a lot. But i hesitate to prepare Rice flour Idiyappam often because of monotony of rice. He is already having rice for lunch, then why to add rice in Breakfast also.. 

Heard about this wheat flour Idiyappam once. Tried it and my kid was very happy.. He loved its taste.  And the taste was really awesome just like Rice Flour Idiyappam.

Idiyappam is very easy to prepare.. You will need only 15 minutes. Give a try to this Healthy wheat flour Idiyappam once..

Ingredients: (Makes 10 Idiyappam)

Wheat Flour      - 1 cup 

Salt                    - As required

Water                - As required

Procedure:

• Dry roast wheat flour in a pan. When it leaves a nice aroma,take out , add salt and enough water. Bind the flour into a dough like Chapathi dough.
• Take a muruku press with Idiyappam holes plate. Add dough to the press and Start pressing the dough. 
• If the idiyappam strings are breaking, it means dough needs some water. So add water to the dough and bind again.
• If the idiyappam strings are not coming in perfect shape, it means more water has been added to the dough. So add some more flour and bind again.
• Press it on Greased Idli plates..
• Steam it for about 10 minutes.
• Serve it hot with Coconut Milk..

Ammini Kozhukattai

Want a healthy snack to munch on?? Here is Ammini Kozhukattai especially for you. You can prepare it in jiffy and its very much healthy too since its steamed. Over to the recipe..

Preparation Time : 30 minutes

Ingredients:

Rice Flour For kozhukattai  - 1/2 cup
Mustard Seeds                         - 1/2 tsp
Cumin Seeds                            - 1/2 tsp
Dry Red Chili                          - 2
Curry Leaves                           - few
Grated Coconut                       - a handful

Procedure:

• Take rice flour and salt in  a bowl. Mix both well. Boil 1 cup of water in a pan and add it to the flour. Use a spatula and mix flour with water.
• After some time, start kneading the dough. If you need, add some more water and knead the dough tight. Make small balls out of the dough. Steam kozhukattai using a Idli plate.
• Heat oil in a pan. When its hot, add mustard seeds, cumin seeds, dry red chili and curry leaves.
• When they splutter, add steamed kozhukattai to it. Add grated coconut and toss it well together. Your Ammini Kozhukattai is ready!!!

Seppan Kizhangu Varuval (Taro root Shallow fry)

This is my mom's special recipe.. She used to prepare this often, when we were kids. She used to deep fry, boiled seppan kizhangu in oil. After that she will toss it with some salt and chili powder. Very simple isn't it?? But it will be very much tasty too..

 In order to make this recipe healthy, after boiling seppankizhangu i am sauteing it in less oil with added spices.. By doing so we can enjoy seppankizhangu varuval in a healthier way.. And I always steam the kizhangu instead of boiling to prevent nutrients loss.

And one more thing about seppan kizhangu is that it possess more calories than that of potato itself. So its better not to include it in our diet often.. We can have it during celebrations...

Here is seppan kizhangu roast in healthier way..

Recipe For: 2

Preparation Time : 45 minutes

Ingredients:

Seppan Kizhangu           - 250 gm (Taro Root)
Salt                                 - As required
Turmeric Powder           - a pinch
Chili Powder                  - 1/2 tsp
Cumin Powder               - 1/4 tsp
Garam Masala Powder  - 1/4 tsp
Oil                                  - 2 tbsp

Procedure:

• Boil seppan kizhangu. Add enough water, just to soak it and cook for 5 continuous whistles. You can also steam seppan kizhangu in Idli plate for about 15 minutes.
• After boiling or steaming, remove the skin and chop it into two if its big.
• Heat oil in a pan. I would suggest a Non- Stick pan. since it helps to get seppan kizhangu roasted, without adding much oil.
• When the oil is hot, add chopped seppan kizhangu to the pan. Add also salt, turmeric powder and chili powder. Toss it well so that masala sticks well on to it.
• Cover with a lid and cook it in low flame. Saute till it gets roasted. Toss in between to prevent it from getting burnt.
• After its roasted well, switch off the flame and add Garam Masala Powder . Enjoy your seppan kizhangu varuval!!!

Onion - Coconut Chutney

Onion-Coconut Chutney

This chutney tastes so good with Idli.. Originally this recipe uses small onions.. If you couldn't fine small onions, can use big onions.. 

Ingredients:

Small Onions              - 10

Garlic                          - 2

Chopped Coconut       - 2 tbsp

Urad Dal                     - 1 tsp

Red Chilli                   - 2

Tamarind                    - a small piece

Salt                              - As required

Oil                               - As required

For Seasoning:

 Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add small onions
4.  when onions are translucent., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut
6. Do the seasoning and add it to the chutney.