Showing posts with label Breakfast recipes. Show all posts
Showing posts with label Breakfast recipes. Show all posts

Jul 7, 2020

Horse-gram & Barnyard Millet Sevai

“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.

Here is the recipe-

200 gms Horsegram Vermecelli
200 gms Barnyard Vermecelli (or choose any kind)
 4 tsp oil
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp Channa dal
6 Green chilies (Cut lengthwise)
A sprig of curry leaves
1 small onion (finely chopped)
1/4 tsp turmeric powder
Juice of 1 lemon 
Salt per taste 
Water ( to cook vermecelli)

  • Heat water in a large pot.
  • Add 1/2 tsp salt and 1 tsp oil.
  • Bring water to boil.
  • As the water starts to boil, add vermecelli and cook for 2 minutes.
  • Use a large strainer and drain water completely. Set aside cooked vermecelli.
  • Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside. 
  • In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order. 
  • Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
  • Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined. 
  • Garnish with coriander leaves and peanut.

May 15, 2020

Sponge Idli | Made from Idli Rava

3 cups Idli Rava
3/4 cup Urad Dal
1/4 cup Poha
3 tsp Sabudana (tapioca pearls)

To steam Idli
    Salt per taste
    1 tsp Eno

  • Wash all the above ingredients mentioned above with water separately. 
  • Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
  • After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
  • Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
  • Remove the batter from the grinder and set aside. 
  • Next grind poha and sabudhana. Grind for 2 minutes.
  • Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
  • Remove the batter from the grinder. 
  • Now, mix together all the batter until well combined. 
  • Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
  • You can refrigerate up to 7-10 days 
To make idli-
  • Add salt and eno to the fermented idli batter. Mix well at room temperature. 
  • Heat water 2-3 inches deep in idli cooker.
  • Pour batter in idli moulds or idli plate
  • Steam in cooker for 12 minutes. Remove from the cooker
  • Allow idli to rest for 2-3 minutes
  • Dip a flat spatula in water and remove the idli's formt the mould
  • Serve hot

Nov 21, 2018

Plain Onion Rava Upma

Servings- 3-4


2 cups Rava
4 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
1 Onion, thinly sliced
4 Green Chilies, slit
5 Curry leaves
1/2 tsp grated Ginger
4 Cups Water


  • Roast rave in a heavy bottomed pan in medium-low heat until rava starts to turn brown color. Then set aside

  • Heat oil in same pan. Add mustard seeds, cumin seeds, urad dal and channa dal. Let it turn light brown

  • Add onions, curry leaves, green chilies and ginger. Saute until onions are fully cooked
  • Add water and salt. Bring it to boil
  • Now slowly add rava and stir in one direction. Mix well

  • Cover the top and cook for 3-5 min.

  • Serve hot

Apr 2, 2016

Sabsike Soppina Akki Rotti

Sabsike Soppu ( Dill leaves), dark green stranded leafy vegetable is very rich in fiber and vitamin K.  The oils present in dill leaves such as carvone, limonene, phenolic and flavonoids boosts breast milk supply.  This leafy vegetable is classified as galactogogue foods. 

Akki Rotti is a southern Karnataka based recipe made with rice flour and a wide variety of vegetables and spices.

*** Note: By adding oil while kneading the dough, keeps it moist and can be refrigerated upto 3 days


3 cups Rice flour
1 large bunch of Dill leaves (with stem), finely chopped
1 Carrot, shredded
1/4 cup freshly grated coconut
1 inch piece of Ginger, finely chopped
2-3 Green Chilies, finely chopped
4 tsp Oil 
Water (@room temperature) as needed 


  • In a large bowl, mix all ingredients together except for oil and water
  • Add enough water to form soft dough. 
  • Add oil and knead well. Let it rest for 30 minutes

  • Divide the dough into equal portions. Take each portions and shape it into balls
  • Place one portion of the shaped dough on a greased flat pan. Wet your palm and  pat the dough to form a pancake working from inwards and spread it evenly outwards 
  • Add few drops of oil on the edges. Cook on medium heat on both the sides until it turns golden brown

  • For the next rotti, cool the pan with running cold water and repeat the above 2 steps
  • Serve hot with coconut chutney. And some ghee is also preferred 

Oct 1, 2014

Avalakki Chitranna

"Avalakki Chitranna"  is a quick and an easy breakfast recipe. Its a nutritious meal incorporated with beaten rice (poha/ avalakki), Indian condiments, onions, peanuts and green chilies. This recipe is same as lemon rice, the only difference is steamed rice is replaces with soaked avalakki. 

This is a better option then steamed white rice and a very light breakfast recipe. 
I used medium avalakki for this recipe which takes 10 minutes to soak. 


2 cups Beaten rice (avalakki/ poha)
3 cups Water
Juice of 1 Lime

For seasoning
4 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
3 tsp Peanuts
4 Green chilies, finely chopped
5 Curry leaves
1 Small Onion, finely chopped
1/4 tsp Turmeric
Few sprigs of Cilantro, finely chopped (optional)
Freshly grated coconut (optional)


  • Soak avalakki in water for 10 minutes. Use a colander to wash and squeeze water.  Transfer it to a mixing bowl
  • Heat oil in a pan. Add mustard seeds, Bengal gram and peanuts. When they turn golden brown; add green chilies, curry leaves and onions. Saute until onions softens
  • Add turmeric and transfer the contents to the mixing bowl
  • Add lime juice and salt. Mix well
  • Add cilantro and coconut to boost flavor. 

May 19, 2014

Onion-Tomato Upma

Upma is a hot South Indian breakfast and tiffin food. Cracked wheat is seasoned with Indian condiments, onions and tomatoes. Its a simple recipe made effortlessly.

I like keep upma recipe very simple. My brother who likes upma often complained that he fails to achieve perfection with right consistency either its too soggy or it is too dry. The secret of upma lies in its moistness and cracked wheat separated from one another. With right proportion of water and few drops lemon juice this consistency can be achieved.


3 cups Cracked wheat
2 Onions, diced
1 Ripened Tomato, diced
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Bengal gram
8-10 Curry leaves
1 tsp Grated ginger
5-6 Green Chilies, cut lengthwise
5 cups of water
Juice of 1/2 Lemon
6 tsp Oil


  • Roast cracked wheat on a preheated pan over medium heat. When cracked wheat starts to turn light brown, turn off the heat and set aside
  • Heat oil in a large pot. To this add mustard seeds, cumin seeds, Bengal gram and curry leaves. 
  • When it starts to sizzle, add green chilies, onions and ginger. Saute until onions turn transparent
  • Then add tomatoes and saute for a minute (do not over cook tomatoes)
  • Add water, lemon juice and season it with salt. When it starts to simmer, lower the flame and slowly add cracked wheat stirring in one direction without forming lumps. Cover the pot and cook in low heat for 3-4 minutes 
  • Garnish with cilantro and serve hot

May 13, 2014

Mysore Masala Dosa

Mysore Masala Dosa !! An iconic Karnataka recipe predominant in Bangalore and Mysore regions. The specialty  of this dosa is the red chutney smeared inside and stuffed with  potato filling which is served with gatti chutney and sambar. This is a crowd pulling recipe which immensely popular in Indian restaurants, almost every Indian restaurant have this recipe added to their menu.  

This dosa recipe is a delicious treat for entire family for a weekend breakfast. 


For the batter
2 cups Plain rice (sona masoori)
2 cups Idli rice
1 cup Urad Dal
1 tsp Fenugreek Seeds
1 cup Yogurt
1 tsp Sugar
1 1/2 tsp Salt
1/4 tsp Baking Soda
Water as needed

For red chutney
10-15 whole Red chilies
1 pod of Garlic, peeled
2 sticks of Cinnamon

For Potato filling
5 medium sided Potatoes, halved
1 onion, finely chopped
1 tsp Mustard seeds
1 tsp Channa dal
3-4 Green chilies, cut lengthwise
A sprig of curry leaves
1/4 tsp Turmeric powder
1/2 tsp freshly grated Ginger
3 tsp Oil
Water as needed

For White coconut chutney

For sambhar


  • For the batter
    • Wash and soak plain rice, idli rice,Urad dal and fenugreek seeds  seperately in water overnight
    • Wash the soaked rice and urad dal in water for 2-3 times 
    • First grind the rice in wet grinder into a smooth batter. Next grind urad dal in wet grinder into a smooth batter. Add water as needed
    • Mix batter with salt and baking soda. Ferment for 8-10 hours until batter turns spongy 
    • Remember- do not add to much water. The ladle should have a thick covering of batter after it is dipped in the batter
    • After the batter ferments, add yogurt and sugar. Mix well
  • For Red chutney
    • Cook red chilies in water for 2-3 minutes. Make a smooth paste of red chilies, garlic and cinnamon
    • Season it with salt
  • For potato filling
    • Cook potatoes in water using a  pressure cooker for 10 minutes.  After it cools, peel and mash the potatoes
    • In a pan, heat oil. When it turns smoky, add mustard seeds, bengal gram, curry leaves and green chilies. Saute for few seconds
    • Then add turmeric powder and onion. Cook until onions softens
    • Add Potatoes and season it with salt. Add 2 cups of water and mix well. Cook for 2 minutes 
  • Making of Mysore Masala Dosa
    • Preheat full flat pan on medium heat. Pour a scoop of batter in center of the pan. Using back of the ladle spread the batter in clockwise direction. Wait for a minute to cook
    • Now smear a tsp of Red Chutney on top of dosa. Wait for another 30 sec. Until dosa turns golden brown and crisp
    • Place a scoop of potato filling in the center of dosa
    • Fold the dosa 
    • Serve hot with chutney and sambhar

May 8, 2014

Ragi Rotti | Finger Millet Falt Bread

"Ragi Rotti" is a traditional breakfast recipe in the state of Karnataka. Ragi is an extremely nutritious millet with an great source of carbohydrate, protein, fiber and calcium.  It is also an excellent food for weight loss program and for those who have diabetes. It is given to kids between the ages 1.5 yrs to 5 yrs in the form of ragi seri for development of bones.

Even today, consumption of ragi has been a staple diet in my house and it is prepared in the form of flat bread (rotti), ragi ball, Dosa, idli or Ragi kanji.  

This recipe is made with ragi flour combined with onions, dill, green chilies, cilantro and  cumin. It is quiet filling.


2 Cups of Ragi flour
1 Onion, finely chopped
1 Carrot, shredded (optional)
1 bunch of Dill, finely chopped
Handful of cilantro, finely chopped
5 Green Chilies, finely chopped
1 tsp Cumin seeds


  • In a mixing bowl, combine all the ingredients. Add enough water to knead it into a smooth dough 
  • Now divide the dough into equal portions and roll it into balls. About 3 inches each
  • Smear few drops of  oil on a full flat pan. Take a portion of ragi ball, place it at the center,  start patting along the edges and  flatten it into a circle 
  • Cover the pan and  fry evenly on both the sides. Add a little oil on the sides if needed
  • Serve hot with coconut chutney and Ghee

May 6, 2014

Spicy French Toast

Its nothing better than  to have a French toast for breakfast. A very simple and easy breakfast recipe; and off course my favorite breakfast dish.

Best part of this recipe is.. you don't have to be an expert or a chef to make this recipe. 3 basic ingredients from your kitchen pantry- eggs, bread and milk. And how simple is that!! Bring all these 3 ingredients together to make this delicious English breakfast. Well, I added more pepper to give a kick and make it spicy.


4 Slices of Bread (any choice, French bread is more tasty!!!)
2 Eggs
2 Egg whites
1/2 tsp pepper
1/4 tsp Salt
2 tsp Milk


  • Whisk together eggs, pepper, salt and milk 
  • Soak a slice of bread in eggs and gently place it on a preheated griddle having butter on it. Add more butter on both the sides if needed to boost flavor
  • Toast on both the sides 
  • Serve hot with some fresh fruit on side

May 2, 2014

Barley & Horsegram Ganji

A phenomenal traditional protein drink to cleanse the digestive track. Roasted barley and horsegram are  powdered which is mixed with water and finely chopped vegetables. All these ingredients are pressure cooked. The end result is just as mellow and smooth. To add a little heat freshly ground pepper powder is added.

A regular intake of this porridge helps to reduce blood sugar and cholesterol. The horsegram also helps to remove kidney stones and lowers high blood pressure.


For ganji powder-
1 cup Barley
1 cup Horse gram 

For ganji-
2 cups of any kind of vegetables (carrots, onions, tomato, cucumber, radish...)
2 tsp Ganji Powder
4 cups of water
Handful of cilantro, finely chopped


  • For ganji powder-
    • Roast barley and horse gram separately. After it cools, make a smooth powder
    • You can store this powder upto 6 months in an airtight container
  • Preparing ganji-
    •  Mix all ingredients listed under ganji.  Adjust salt and pepper as per taste
    • Pressure cook upto 3 whistles
    • Garnish with cilantro and serve immediately

Apr 30, 2014

Ragi Ganji | Finger Millet Porridge

Ragi Ganji is the most healthiest drink of all due to its immense health benefits. This drink can be given to all age groups. Ragi is a good source of calcium and that's why it is given to toddlers to strengthen bones. 

Ragi ganji is usually served for breakfast. Ragi contains an amino acid called tryptophan, it reduces appetite which is good for weight loss. Ragi is low in glycemic response, which good for diabetic patients.

For me, this is a re-energizing drink after morning workout. Initially, I was skeptical of having this drink, but after my mother-in-law showed me how to prepare this rejuvenating drink; it tasted simply great!!


1 cup Ragi Flour
1/2 cup Milk
1 tsp Sugar
Pinch of Salt
3-4 cups of water


  • Mix ragi flour and water in a pot and bring it boil while stirring frequently. As it starts to thicken, add sugar, salt and water to adjust the level of thickness. About 10 minutes on medium heat
  • The ragi flour color starts to deepen while it cooks. Add milk and stir well. Boil for another 2-3 minutes
  • Serve hot with chopped nuts on top

Apr 23, 2014

Oats Ganji |Oats Porridge

Start your day with Oats porridge. Enjoy this hearty low calorie breakfast which helps to reduce blood sugar level, reduces risk of diabetes, removes bad cholesterol; and protects against heart disease and cancer.


1 Cup Oats
500 ml Water
1/2 tsp Salt


  • Mix together water and oats. Bring it to boil while stirring occasionally. Adjust  the thickness by adding water
  • Season it with salt
  • Serve hot

Apr 11, 2014

Thayir Semiya

Thayir Semiya recipe is very close to my heart. Thayir Sadham otherwise called curd rice is a typical South Indian recipe which has so many dimensions and variations. Well, Thayir semiya is one of them. 

I always plan the menu ahead of time. But, there are certain days  I want to be away from kitchen or even those days where I haven't planned the menu. Thayir Sadham comes in handy!! Both me and PG enjoy this delicious food. And its a great recipe for a lunch box menu.

The recipe itself is very simple, composed of cooked roasted semiya which is seasoned with mustard seeds, bengal gram, curry leaves, lots of fresh ginger, green chilies and yogurt.

Cooking time: 20min | Serves: 3


2 cups Semiya (vermicelli)
3 Cups of water
1 tsp Grated Ginger
2 Green Chilies, finely chopped
Few sprigs of Cilantro, finely chopped

For Seasoning:
2 tsp Oil
1 tsp Mustard seeds
1 tsp Bengal gram
Few springs of Curry leaves
2 Red Chilies (optional)


  • On a preheated sauce pan, roast semiya until it turns light brown. Set aside

  • In the same pan, boil water and season it with salt
  • Add semiya and stir well. Cover the dish. Cook for 8-10 min until semiya is cooked and water is completely absorbed. Let is cool

  • Heat oil in a pan. When it turn smoky add mustard seeds, bengal gram, curry leaves and red chilies. Pour the seasoning on top of semiya

  • Add yogurt, ginger, cilantro and chilies. Mix well
  • Chill or serve as needed

Use a fork to separate semiya. When the semiya is warm, they easily seperate

You may also like :
Thayir Sadham
Thayir Oats

Mar 26, 2014


A  breakfast recipe represents  Andhra's delightful cuisine. I learnt this recipe from my friends who hail from Andhra Pradesh. Other varieties include "Moong Dal ka Cheela" , "Besan Ka Cheela"  from North Indian Cuisine.

Pesarattu is prepared from ground batter of  green gram, green chilies and ginger.
Green Gram is highly nutritious as it is a good source of protein, thiamin, Niacin, and dietary fibers. Due to its rich protein content, it is served for breakfast. 


1 cup Green Gram
6 Green Chilies, divided
1 inch piece of Ginger
1 red onion, finely chopped
handful of Cilantro


  • Soak green gram for 6-8 hours

  • Grind green gram, chilies, ginger, coriander into a smooth thick batter. Add water for grinding as needed. Then add salt as per taste

  • Separately mix onions, chilies and salt in a bowl

  • On a preheated flat pan, pour a ladle of batter in center and spread it into thin circle from inside to outside. Sprinkle onions on top (it should stick to the crepe). Drizzle few drops of oil in edges. Wait for 30 sec until the edges starts turning brown

  • Flip over other side and cook for another 30 seconds

  • Serve hot with coconut chutney