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Breakfast Eats Dosas

Vidyarthi Bhavan Dosa

Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.

Ingredients :

1 cup Red rice

3/4 cup Urad dal/Split black gram

1 cup Dosa rice

1/4 cup Arhar dal/Split pigeon peas

1/4 cup Chana dal /Split Bengal gram

1/4 cup Thick poha/Flattened rice

2 cups Rice flour

2 tbsps Methi /Fenugreek seeds

2 tbsps Salt

2 tsps Sugar

Oil or ghee for roasting the Dosa.

Method:

Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

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Breakfast Eats

Tomato, Onion Uthappa

Uthappa or Oothappam is a fermented pancake of rice and urad dal. Sprinkled with tomatoes, onion and coriander leaves and spiced with green chillies and ginger it can be enjoyed with chutney, Sambhar or even with home made butter or pickle.

Ingredients:

  • 250 gms urad dal
  • 600 gms rice
  • Salt.
  • 4 onions
  • 2 tomatoes
  • 18 green chillies
  • 3 inch piece of ginger
  • Coriander leaves.
  • Ghee/clarified butter or oil for roasting.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours.

Grind the ginger and green chillies coarsely and add to the batter. Mix well. Chop the tomatoes, onions and coriander leaves fine. Pour a ladleful of batter on a hot tava/skillet and sprinkle the chopped onions, tomatoes and coriander leaves over it. Drizzle with oil or Ghee and roast on both sides. Serve hot.

Note:

This proportion of urad dal and rice is if you are using the wet grinder to grind the urad dal. If using the mixer the proportion is 250 gms of urad dal and 400 gms of rice.

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Breakfast Eats

Khotto- Urad Dal and Rice batter steamed in Jackfruit leaves.

Khotto translates to a ‘basket’ in Konkani. Tiny baskets of Jackfruit leaves are woven together and batter is poured into it and steamed. The aroma of Jackfruit leaves imparted to the Khotto is unique and delicious. Served either with a coconut chutney or Sambhar Khotto is a delicacy! I have posted an Urad Dal and Semolina under the section ‘Breakfast Eats’ of this website. Today posting one made of Urad Dal and rice rava. Recipe link to the Chutney is given below.

Ingredients :

250 gms Urad Dal /Split black gram

400 gms Idli rava/Rice rava

Salt.

Method:

Wash and soak the Urad Dal for four hours. Wash again a couple of times and grind it in a wet grinder for half an hour to a smooth and fluffy batter adding water a little at a time. Pour it into a vessel. Wash the Idli rava, squeeze well and add it to the ground Urad batter. Add salt, mix well and allow to ferment for 12-14 hours. Keep the idli steamer boiling. Give a quick whisk to the batter and pour it into the woven Jackfruit leaves basket. Place them in the steamer and steam for about 15 minutes. A knife inserted in the Khotto should come out clean. Remove and serve hot with Chutney or Sambhar.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

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Breakfast Eats

Breakfast Platter – 18

Sharing a Breakfast Platter of Uthappa, Roasted Bengal Gram, Coriander leaves and Curry leaves Chutney, Chirote, a mug of hot milk and bananas. Recipe links to all the items are given below.

Uthappa Recipe

Roasted Gram, Coriander leaves and Curry leaves Chutney

Chirote/Phenori

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Breakfast Eats

Poori Bhaji – 5

This was an experiment which turned out delicious. I had run out of garlic and ginger and I already had sliced the onions and chopped the potatoes. Suddenly I remembered the All purpose chutney that I had and used it instead of ginger and garlic. The Bhaji was really very flavourful and delicious. Recipe link to the All purpose chutney given below.

All purpose Chutney, Recipe

Ingredients :

3 medium sized potatoes boiled, deskinned and chopped

2 onions sliced

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 green chilly minced

1 tomato finely chopped

1 heaped tbsp All purpose chutney

A pinch of Haldi /Turmeric powder

Salt

Method:

Heat the oil in a pan. Add the Jeera and after it crackles add the green chilly and onions. Roast till translucent. Add the Haldi and All purpose chutney. Toss and add the tomatoes and salt. Sauté for a minute. Drop in the potatoes and a glass of water. Bring to a boil. Simmer for a couple of minutes. Switch off and allow to stand for ten minutes for the flavours to infuse.

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Breakfast Eats

Chettinad style Potato Bhaji

The four types of Potato Bhaji which I have posted so far are the regular ones that are served with Poori. None of them have garlic, Garam masala or chilly powder added. It is green chilly which adds flavour and spice to them. This Chettinad style Potato Bhaji is served either with Poori or with rice and is a highly aromatic one as it contains Garam masala .

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and chopped

2 large onions sliced

2 tomatoes chopped fine

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 tsp Garam masala

1 tsp Chilly powder

A large pinch of Haldi /turmeric powder

7 cloves of Garlic

1 inch piece of ginger

Salt

6 tbsps of thick coconut milk or 2 heaped tbsps of Maggi Coconut powder

Coriander leaves for garnishing.

Method:

Heat oil in a pan. Add the Jeera and after it crackles add the onions, ginger and garlic. Sprinkle salt and roast till translucent. Lower heat. Drop in the Haldi, chilly powder and Garam masala. Toss for a minute and add the tomatoes. Roast till they are mushy. Drop in the potatoes, coconut milk or coconut powder and a glass (250 ml) of water. Bring to boil. Simmer for a couple of minutes. Garnish with coriander leaves. Serve hot.

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Breakfast Eats

Poori bhaji – 4

This is the fourth type of Potato Bhaji which is also called Patal Bhaji. Served either with Poori or Dosa, it is literally a runny mash of potatoes and onions. Some add a handful of peas too to it, but I prefer mine without them.

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and mashed well.

2 large onions chopped very fine

5 green chillies minced

1 inch piece of ginger grated

2 tbsps oil

1 tsp mustard seeds

1 tsp Urad dal/split black gram

1/4 tsp Tamarind paste

A pinch of Haldi /Turmeric

Salt.

Method:

Heat the oil in a pan. Drop in the mustard. After it crackles add the Urad dal. Allow it to turn golden brown. Tip in the onions, green chillies and ginger. Add salt and roast till translucent. Drop in the Haldi, and add the potatoes. Mix well. Pour in a glass of water (250 ml) and bring to boil. Allow to simmer on a gentle flame for five minutes. Add the tamarind paste and cook for another couple of minutes. Add more water if required and boil well. . This Bhaji is a little runny and should not be thick. Serve hot with Poori or Dosa.

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Breakfast Eats

Poori Bhaji – 3

This is a traditional Potato Bhaji made by the Konkani community. It is the fragrance of coconut oil and the use of whole Coriander seeds that makes a difference to this dish. Though usually served with Poori it goes well with Chapati and bread too.

Ingredients :

3 medium sized potatoes

2 large onions

2 tbsps Coconut oil

1 tsp Jeera /Cumin seeds

1 heaped tsp coriander seeds

3 green chillies

1 sprig curry leaves

A pinch of Haldi /turmeric powder

Juice of half a lemon

Salt.

Method:

Pressure cook the potatoes. Deskin and chop them fine. Slice the onions. Chop the green chillies. Heat oil in a pan. Add the Jeera and coriander seeds. After they splutter drop in the green chillies and curry leaves. Toss. Add the sliced onions and salt. Roast till translucent. Drop in the Haldi and potatoes. Pour in a glass of water(250 ml) and bring to a boil. Lower heat and allow to simmer for five to seven minutes. Switch off. Add the lemon juice, mix and serve hot.

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Breakfast Eats

Poori Bhaji-2

This Potato bhaji is a Sattvik one specially made while fasting, all over India. The fragrance of ginger, green chillies and the tang of lemon make it one of a kind.

Ingredients :

3 large potatoes boiled and deskinned

Two tbsps oil

1 tsp Jeera /Cumin seeds

A sprig of curry leaf

1 inch piece of ginger grated

2 green chillies minced

A pinch of Haldi /turmeric powder

1 tbsp grated coconut

Juice of half a lemon

1 tsp finely chopped coriander leaves

Salt.

Method:

Lightly mash the potatoes. Heat the oil in a pan. Drop in the Jeera. After it splutters add the grated ginger, green chillies and curry leaves. Toss. Lower heat. Add the potatoes, Haldi, salt and mix well. Sprinkle a little water so that it doesn’t stick to the pan. Once it is heated thoroughly, add the grated coconut, Coriander leaves and lemon juice. Mix and serve hot with Poori or Chapati.

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Breakfast Eats

Cholkya Bhakri/Pancake made on Banana Leaf

Cholko means a piece of Plantain leaf in my mother tongue Konkani. Breakfast was usually served on a piece of plantain leaf. In this recipe Cholkya Bhakri translates to Bhakri patted on a Plantain leaf and roasted on either a clay or regular tava/Skillet. The difference in taste when a Plantain leaf is used is very distinct. No oil is use. If it is drizzled with oil then it is called Tella Bhakri.

Ingredients :

250 gms raw rice

1/4 of a large coconut grated

2 onions finely chopped

5 green chillies roasted over an open flame

2 tbsps coriander leaves

Salt

Method:

Wash and soak the rice for four hours. Grind to a coarse paste along with the coconut and roasted green chillies. The mixture should be thick and not runny as the Bhakri is patted on the leaf. Tip the mixture into a bowl. Drop in the finely chopped onions, salt and coriander leaves. Mix well. Heat the tava. Place a plantain leaf on it and pat the mixture neither too thick nor thin on it. Cover it with another piece of Plantain leaf and roast on a slow flame till the leaf turns brown. Flip. Roast on the other side too. Slide the roasted Bhakri on to a plate. Serve hot with pickle, jaggery syrup or butter .

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