Dahi Pohe

Ingredients

2 cups poha (parched rice)
2 cups fresh curd
2 tablespoon oil
1/2 teaspoon rai
1/2 teaspoon jeera
Pinch of hing
1 finely chopped green chilli
5-6 curry leaves
1/2 tablespoon finely chopped coriander leaves
Salt to taste

Process

Wash poha and drain the water instantly an keep aside for 10 mins.
Add curd and salt in poha and mix.
Heat oil in a small kadahi.
Add rai, jeera, hing and curry leaves.
Pour it on dahi pohe.
Sprinkle coriander leaves and green chillies.
Mix well.
Enjoy as a quick and cool snack.
Great way to beat the heat in summer!

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Vada Sambar

Ingredients

1 cup udad dal soaked in water for 2-3 hours
4-5 kali mirch (pepper)
Salt to taste
Oil

Process

Grind the dal, salt and kali mirch to a fine paste.
Heat oil for frying.
Add 2 Table spoons hot oil to the batter and mix well.
Fry crisp vadas to golden colour.
Serve with hot sambar and chutney.

Uttapam

Ingredients

Idly / Dosa / Uttapam Batter
3-4 onions chopped lengthwise
2 green chillies finely chopped (optional)
Oil

Process

Heat a tawa and apply some oil.
Spread the batter on the tawa of approx 1cm thickness into a round shape.
Sprinkle chopped onions and green chillies to cover the top of uttapam.
Drizzle some oil on side and on top of uttapam.
Cover and let it cook on low flame.
Flip it and drizzle little more oil.
Let it cook on low flame from other side as well till onions are nice golden brown.
Uttapams take some time to get cooked as it is thicker than dosas.
Once the uttapam is nicely cooked from both sides, remove from flame.
Cool the tawa under water and then make the next uttapam.
Serve it with coconut chutney and sambar.

Tip – Chopped vegetables like onions, tomatoes, capsicum, grated carrots and curry leaves in different combinations can also be added on the uttapam.

Mix Veg Fried Idly

Ingredients

10-15 Idlies cut into small pieces
2 onions chopped length-wise
1 capsicum finely chopped
8-10 curry leaves
2 red chillies
1/2 teaspoon rai
Pinch of hing
1 tablespoon oil
Salt to taste

Process

Heat oil in a pan.
Add rai, hing, curry leaves and red chillies.
Add onions and saute it till its soft.
Add capsicum and idly pieces.
Sprinkle some salt and little water.
Mix well and keep on low flame.
Cover for 1 minute.
Serve hot!

Tips

  • Finely chopped carrots, french beans, cauliflower, cabbage and blanched peas can be added as per availability and taste.
  • This a make a tasty dish out of left-over idlies as well although it can be made with fresh idlies too!

Plain Dosa

Ingredients

Idly/Dosa/Uttapam batter
Oil

Process

Heat the non stick tawa.
Smear some oil.
Pour and spread dosa in a circular shape.
Apply little oil all around.
Let it cook for a while.
Gently remove it.
Cool the tawa under water and then make the next dosa.
Serve hot with coconut chutney and hot sambar.

Coconut Chutney

Ingredients

1 cup grated coconut
1 green chilli
1/2 tea spoon jeera (cumin seeds)
Pinch of hing
Salt to taste

For tempering
2 tea spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing
8-9 curry leaves
1 Red chilli

Process

Grind all the ingredients together in a mixer jar.
Transfer it to a steel bowl.
For tempering
Heat oil and add rai and hing.
Add curry leaves and red chilli.
Pour it on the chutney.
Serve it with idly, plain dosa, vada, masala dosa, uttapam, appe, upma and all South Indian dishes.