THAKKALI DOSA II TOMATO OMLETTE

Thakkali Dosa or Tomato Omlette is made with gram flour.  If you have unexpected guests, you can make this instantly if you have the ingredients mentioned below at home.  Normally, everyone will have the basic ingredients suggested in this recipe, however, if you do not have, can skip that.

This can be served as Breakfast, Snack with sauce or green chutney.

 

 

 Video link:

Ingredients:

1 Cup gram flour/besan/kadala mavu

2 Medium size tomatoes

1 onion

1 Tbsp rice flour

Green chilli or past as per your requirement

Garam Masala as required

Pinch of Hing powder

Roasted cumin powder

Salt

Pinch of Turmeric Powder

Chopped coriander leaves.

Oil

Method:

Step 1

 

Chop the Tomatoes, Onion, Coriander finely.

Step 2

Mix the Gram flour, rice flour, dry masalas, salt.  Add one cup water and keep aside for 5 minutes.  Then mix well without any lumps.  Add chopped vegetables in it and mix.

Step 3

Heat tava grease with oil.  Spread laddleful of batter on the tava.  Let it cook,when the top side becomes dry,drizzle some oil.  Flip and cook other side also till brown spots appear on it.

How to serve:

Serve along with sauce or green chutney.  

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RASWALA KHAMAN DHOKLA ll RASWALA DHOKLA ll RASWALA HOW TO PREPARE RASWALA DHOKLA ll HOW TO PREPARE RASWALA KHAMAN DHOKLA ll RASAVINSUVAI

Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack with  Green and Sweet Chutney.

I happened to taste the Raswala Khaman which I liked very much and tried at home.  The result is YUMMY.

Let us look at the recipe now:

Video:

DHUSKA BATTER DHOKLA l HOW TO MAKE DHOKLA WITH DHUSKA BATTER

Dhuska (clik  on Dhuska for link) is a street food of Jharkand.  It is made out of Rice, Bengal Gram and Urid dal.  It has got some similarity with the Adai of South Indian Cuisine.

After preparing the Dhuska, I had some left over batter which I used for making the Dhokla.

I am sure you will definitely enjoy this dish.

Video: 

KOTHIMBIR VADI

Kothimbir vadi is a Snack item made with gram flour and coriander leaves.  This is a Maharashtrian special dish which can be served steamed, shallow fried and deep fried.  All these methods tastes so good and any time you can have this.

Different people make it in a different way like some people add sesame seeds, some adds roasted peanuts.  Some don't add rice flour, some adds rava in case the besan is very smooth.  Normally, the Jada besan is used.

Let us look at the recipe now:

 

Kothimbir vadi (steamed, shallow fried and deep fried)

LEFT OVER RICE THALIPEETH

Very often, you are confused what to do with the left over rice.  Finally, you end up making the curd rice, phodni bhath, lime rice, coconut rice etc. with it.

Here is an easy and tasty thalipeeth recipe with the left over rice.  I made it with two main ingredients i.e. the left over rice and suji.

You can serve it as a snack item with some chutney, pickle or sambhar as it is made with rice.click here for the video.

Now let us look at the recipe:

Other recipes: cooked rice dosa 

RAVA MORKALI, RAVA MOR KUZHU

I have alrealdy posted how to make( morkali. click here) I tried the same with Rava, suji also came out very nicely.

The process is same only replacing the rice flour with rava.  Let us look at the recipe now:

MOR KALI OR MORE KUZHU

Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali

DAHI PHULKI, GRAM FLOUR VADA IN YOGHURT

Dahi phulki is somewhat similar to the dahi vada but here it is prepared with besan i.e. gram flour/chickpea flour. The taste is entirely different as the main ingredient varies in it.   This dish is prepared during Ramadan and Eid.  

Since Ramadan is on 26th June 2017 i.e.  tomorrow, I thought of sharing this recipe with you all. so that you can relish this dish.   These vadas can be served with some chuntey and sauce too.

Preparation is very easy and can be served with or without chilling.  Here I am presenting the original method, but variations  can be adopted according to ones choice. Mustard oil is used, I used the normal cooking oil.

Let us look at the recipe now:video

MADDUR VADA, MADDUR VADE

Maddur vade is a savory fritter type snack from South India.  This snack derived its name from the town of Maddur which is in Mandya district of Karnataka.  Maddur lies between the cities of Bangalore and Mysore. This vada is sold on trains that traverse these two cities. 

It is made out of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.

A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make the vada.

I happened to taste this vada when I went to Mysore from Bangalore in train. The vada tasted awesome and can pair with coconut chutney or sambhar.

If someone visits you unexpectedly, this recipe is handy for you to serve it along with coffee/tea.

Let us look at the recipe now:

The vada is soft inside and  crispy outside.

MYSORE BONDA(using maida)

I tasted this Mysore  Bonda two years back when I went for  my nephew's wedding at Bangalore.  We were  staying in an apartment and my daughter was very  hungry.Though we were new to that place, myself and my daughter ventured out and saw  a snack counter nearby.  

When asked what is there to eat, the shop keeper said mysore bonda and tea/coffee is available.  When we saw him serving the hot bonda  and coffee/tea, we decided to order  that only.

To my surprise, it was awesome as I never tasted the maida version of bonda as I was familiar  with only Ulundu bonda.

This is a Karnataka special snack item which is paired with coconut chutney. For a change, you can indulge in such items  as now a days most people avoid usage of maida. This items should be prepared bit spicy then only we can really enjoy the taste of it.

Mysore  bonda with urid dal

Now let us look at the recipe now:        

POTATO VADA a different version

Potato vada  or Batata vada is a street side snack of Mumbai and liked by all.  Potato vada along with a pav, red and green chutney is a yummy snack which fill your stomach.  Can have with a cup of tea or coffee.  The potato masala is made into small balls and dipped in gram flour batter and deep fried.  The real vada is made as mentioned in the vada pav recipe.

Here I am presenting a different method of making this vada.  Instead of dipping the same in the gram flour batter, the gram flour is mixed with the potato masala and deep fried.

I am sure you will like this version too as it is very delicious.

Now let us look at the recipe:

video

RICE DAL MIX DHOKLA

Dhokla is a famous snack recipe of Gujarat.  We all love to eat dhokla with green chutney any time.  It is a spongy cake made out of the gram flour melt in the mouth if prepared systematically in the proper manner.

Here I have tried the dhokla with the rice and dal batter we make for making Adai.  The same batter I used to make the dhokla and stir fried and deep fried also.  The steamed ones also can be eaten with chutney but the taste of stir fried like the idly fry and the deep fry is really awesome.

The mixture of dal and the rice is a healthy and is a different version dhokla.  Hope you will definitely enjoy this and can be served with chutney or as it is.

Let us look at the recipe now:

PANCHMEL DAL VADI

Panch means five.  Mixing up of five varieties of dal and making a dish out of it.  The panchmel dal vadi is made out of five dals viz. urid, chana, masoor, moong and tuvar.  We make adai mixing up of dals with rice and is prepared on the tava.  the same batter can be steamed, cut and served along with chutney or sambhar.  The same can be fried too.

This vaid is also similar to that style.  Grind it,  by adding some spice in it, steam it, cut it and serve as it is with chutney or deep fry and serve.  

Normally, we make kothmir vadi with the gram flour and the process is steaming, cutting and shallow frying or deep frying.  The method of preparation is similar to that only.

This is a healthy dish as most of the dals are used in it.  A snack item which can be prepared and keep it in fridge one day ahead and can be fried the next day when you want it.

You can also add onion, carrots, crushed green peas, coconut, peanut in the batter.  Pinch out some and deep fry.  another way of preparation.

So let us look at the recipe now:

BREAD MEDU VADA

vada is liked by all especially when it is served hot with sambhar.  Medu vada is a South Indian dish made for breakfast and as snack too.  The hot medu vadas dunked in sambhar with chutney is awesome and can be had at any point of time.

We are familiar with the preparation of medu vada.  I decided to add some left over bread which I had with me i.e. two slices of bread and side pieces of four slices.  Bread medu vada is a best out of waste dish for you I am sharing here.  I am sure you will love it.

Let us look at the recipe now:

CHINESE BREAD

Children as well as adults are crazy about chinese food.  I am not very fond of it but occasionally, I eat only fried rice and manchurian.  I cannot stand for the noodles somehow. 

I tried chinese bread recipe as I had some bread left with me and the sides of the bread after cutting for sandwich.   You can include all kinds of vegetables in it as everyone would love to eat this.

The crunchiness of vegetables and the crunchy bread crumbs in it make this dish delicious.  If you have the vegetables and bread in hand, this is an easy snack for the guests who arrive in your house without any notice.

You can either deep fry the bread or shallow fry the same with little ghee to make it crispy.

Now et us look at the recipe:

video:

GADBAD CUTLET

When you hear cutlet, you think about the vegetable cutlet, paneer cutlet, brinjal and peas cutlet  etc. etc. It is a nice snack item anytime we can relish.  You can load vegetables of your choice and make it.  Main purpose of making these items that most of the vegetables can be used and feed the children mainly as knowingly or unknowingly, it goes into the stomach, especially when you serve it with sauce for them.

The gadbad cutlet is mixture of various left out items I had in my fridge today.  I had four slices of the bread slices top and bottom of the bread packet which I had kept in the fridge which became very hard and I could easily make the crumbs out of it.  Then I had two to three pieces of boiled raw jackfruit, boiled peas.  I added some more ingredients in it and made this cutlet.  I also had quarter cup of sabudana soaked.   So many things put together made a lovely dish which I am sharing with you.

Let us look at the recipe now:

MYSORE BONDA WITH URID DAL

Mysore Bonda is prepared either with maida or ulundu i.e. urad dal.  You do not worry about making this bonda with ulund because when you are grinding for idli or dosa, bit extra urid can be put and grind it.  But the batter should be like the medu vada batter and should not go extra water in it.  

I used to make this bonda without adding any other stuff like the ingredients we add for the mysore bonda.  Here I would like to give you a tip - in case the batter has extra water in it, just add bit of rice flour and rava and keep in fridge, which will absorb the extra water in it.

coming back to the recipe, I made today the mysore bonda with urid dal.  As I said, while grinding for idli, I had taken out some urid batter and kept aside.  I used that only for making the bonda.

It is an easy snack item which can be served with chutney or sambar.  My children would be happy to serve it along with sauce.

Let us look at the recipe now:  video

maida mysore bonda will be posted shortly.

IDICHAKKA KUZHIPANIYARAM

I have already posted two raw jackfruit snack  recipes ie. bhajia and bonda.  Here is another version kuzhipaniyaram.

It is easy to make provided you have the idli batter at home.  When I purchase some ingredients, I try to make most use of the same by trying various dishes out of it.  As I was having lot of raw jackfruit with me, I made the three dishes out of which I have already posted two as mentioned above.

Everyone is familiar with Kuzhipaniyaram.  I just filled the same with the raw jackfruit masala in it.  But remember one thing, all these dishes tastes good when you serve them hot.

Now let us look at the recipe now:

IDICHAKKA BONDA, RAW JACKFRUIT BONDA

The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:

                

TENDER JACKFRUIT FRITTERS, IDICHAKKA BHAJIA

The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchased a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

You can either chop the tender jackfruit very finely and mix it with the gram flour and spices or steam cook the same and mash it and add to the gram flour.  I opted for the second version  i.e. steam cooked the same and mashed it.

 Let us look at the recipe now: