I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
1. Masala Dosa
Dosa with a Delicious Potato Stuffing
Masala Dosa is a finer version of the popular South Indian crepe (Dosa). Masala Dosa is a large Dosa stuffed with a spicy potato-onion curry. This breakfast dish is in great demand in Indian restaurants. To tell you honestly, you can easily make this dish in your home.
For making the Dosa batter, you have to soak and grind rice, fenugreek seeds, flattened rice, and white lentils. Next, ferment the batter overnight or about 10 hours. The batter raises in volume after fermentation.
Make a stuffing with boiled potatoes, onions, and green chilies. Thinly spread a ladle full of the batter on a flat griddle/pan in a circular motion. Add a few drops of ghee or oil on the top and the edges.
Keep the heat medium-high. Place two tablespoons of the potato stuffing in the center when Dosa turns golden brown. Roll up the Dosa along with the stuffing. Refer the pic for perfection.
Serve hot Masala Dosa with spicy coconut chutney. Enjoy breakfast!
Idly-sambar and Idli-chutney are hot choices in South Indian restaurants. Idly is made of white rice and white lentils. Idly is considered as one of the best breakfast foods.
Idly is light on your stomach. It is easily digestible. Hence, people prefer to eat them even when they are sick. There are many versions of making idly. However, the classic idly is the best!
For making idly, you have to prepare a batter with white lentils and fine rice semolina. Soak dehusked black gram in water for 4 hours. Grind them with enough water to get a thick and foamy batter. Add washed rice semolina and some salt to the batter. Mix the batter with your hands. This will help to ferment the batter faster. Set aside the batter covered for 10 hours or overnight.
Next, grease the idly moulds with some coconut oil or ghee. Pour the batter into them. Steam-cook them for 12 minutes. Done! Serve hot, spongy idlis with sambar or spicy chutney. Enjoy the taste!
3. Urad Dal Vada (Uddina Vade)
Crunchy Husked Black Gram Vada
Idly-Vada combo makes a delicious and filling breakfast. It is the popular combo breakfast served in Indian restaurants. Both of them are nutritious and tasty.
For making white lentil (black gram) vada, you have to soak lentils in water for 4 hours. Next, grind them adding very little water and get a thick batter. Nicely beat the batter to aerate. Now, the batter becomes light and foamy. Add finely chopped ginger, chopped curry leaves, finely chopped coconut, asafoetida powder, and salt. Mix well. This is the batter for making vada.
Heat oil in a deep-bottomed pan. While wetting your fingers, take a big lemon-sized batter. Make a hole in the center. Gently slide it into the hot oil. Make 5-6 such vada in a batch. Turn them occasionally to ensure uniform frying. Fry until they become crunchy and golden brown. Adjust the heat accordingly.
Take vada out with the help of a slotted ladle. Place it on an absorbent sheet. Serve hot vada with chutney or sambar. Enjoy eating!
4. Semolina Upma
A Breakfast For All
Upma is a very popular breakfast in South India. It is very tasty, healthy, and soft in texture. People top it with tidbits or mixture to make it more attractive and delightful.
You can make upma using varieties of veggies and semolina. Roasted semolina, ghee, lemon, and veggies make an awesome combination in this yummy dish.
In a deep-bottomed pan, saute semolina with some ghee until it gives out a nice aroma. Collect it in a bowl. Next, saute onions, green chilies, green peas, chopped carrots, tomatoes, and other veggies of your choice with some oil.
Add enough water to cover the veggies and the semolina. When the water comes to a boil, add roasted semolina, salt, and some sugar. Keep the heat low. Stir occasionally to combine the ingredients. Finally, add lemon juice, grated coconut, and finely chopped coriander leaves. Mix once. Turn off the heat.
Your favorite semolina upma is ready to serve! Eat it with some tidbits on top. Enjoy the delightful breakfast.
5. Red Rice Porridge, Egg Omelette, and Soup
5. Leisure Day Special Breakfast/Brunch Combo
Making a combo dish once in a while for breakfast gives me pleasure. Holidays are meant to eat a leisurely breakfast or brunch.
You can make an egg omelette, a bowl of red rice porridge, and a bowl of soup to enjoy breakfast or brunch in a healthy and joyful way.
For making egg omelette, break eggs to a bowl. Add finely chopped onions, fresh green coriander, chopped green chilies, tomatoes, some milk, and salt. Blend them. Heat a griddle and grease it with oil. Pour a ladle full of the batter. Flip it when the edges turn golden brown. Turn off the heat. Transfer the omelette to a serving plate.
Making red rice porridge is very easy. Wash red rice. Add enough water to cover the rice. Add two more glasses of extra water. Cook in a pressure cooker up to 4 whistles and simmer for 10 minutes. Done! Serve 2-3 ladles of this porridge in a bowl with a pickle or a spicy chutney. Enjoy eating!
As a combo for the omelette and red rice porridge, you can serve hot soup. I made tomato-carrot puree soup. This soup is very easy to make. Just boil the veggies and grind it with some garlic, peppercorns, onions, and ginger. Strain to remove the impurities. Add some water to make it thin. Boil it. Awesome soup is ready! Serve it in a soup bowl topped with some butter!
ShailaSheshadri (author) from Bengaluru on May 17, 2020:
Hi, Thanks for reading my hub. I do agree that idli is bland. It is praised mainly for its health benefits. To make it taste yummy, you have to use a spicy side dish or spicy chutney with it.
peachy from Home Sweet Home on May 17, 2020:
why is Idly tasteless? usually had to mix with curries or brown sugar
ShailaSheshadri (author) from Bengaluru on March 18, 2020:
Thanks for your lovely comment.
Mitara N from South Africa on March 18, 2020:
Dosa and Idly are my favourite, great balance for breakfast
Thanks for sharing
ShailaSheshadri (author) from Bengaluru on June 12, 2018:
Thanks. Masala dosa is crispy and stuffed inside with potato filling.
peachy from Home Sweet Home on June 11, 2018:
Marsala does us alike our local dosai, without stuffings, it is thin and crispy.