Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Rava Dosai (Wheat Pancake)
Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Idli
Idli (id-lee) are small savory steamed bread cakes made from rice flour and urad dal (black lentil) flour. To make it from scratch requires that the batter sit overnight to rise, for this reason I like to use the instant Idli mix from our local Indian store. To properly prepare Idli, you need an Idli steamer, which is a multi-layered steaming tray with about 18 2" molds for the small steamed cakes. Idli is very enjoyable with Sambar and/or your favorite chutney.
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Upama
Upama is a popular breakfast in Southern India. It starts as wheat in a form like dry grits or cream of wheat; the end product is thick and sticky, yet dry (not like porridge). When cooked properly, you should be able to shape the upama into a ball with your fingers! Though a savory dish, upama is particularly scrumptious with sliced banana. But don't take my word for it...try it for yourself!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1 onion, diced
1 green chili, diced
1" piece ginger, peeled and diced
1/2 tsp salt1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
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