Idiyappam/ String Hoppers/Instant Sevai

Idiyappam / Sevai / Nool Puttu / String Hoppers are a famous south Indian dish which serves as breakfast or dinner . These are so simple and made out of rice flour and water. Very healthy as it is only steamed.This healthy and nutritious Idiyappam in other words is rice noodles which are served with sweet coconut milk & vegetable stew.

Ingredients

Roasted Rice Powder           2 cups.

Salt                                       To Taste

Sugar                                    1 Tsp.

Grated Coconut                     ½ cup

Boiling Water                        1 ¼ - 1 ½ cup  

Coconut Oil                            1 Tsp.

Method:

• Combine salt, sugar, coconut oil and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough.
• Add water till the dough comes together and knead well to make soft dough without any lumps. Cover the dough with a wet cloth ( it prevents the dough from drying out).

• Make medium sized balls and keep it aside.
• Take Idiyappam mould and grease inside and fill one portion of dough.
• I use my idli mould & stand to make small Idiyappam. You can use steaming-plates as well for this.
• Sprinkle the grated coconut on these moulds.Press through the mould.

• Put a idli steamer on heat. (You can use pressure cooker for making Idiyappam).
• Pour water, just 1-2 cups would be sufficient for one go. Once the water starts boiling , place the idli stand and steam for 10 minutes in high flame.
• Open the steamer after a while and take out the soft Idiyappam and transfer to the serving plate.
• Enjoy the healthy Idiyappam with vegetable stew.

Note: 

• Rice flour should be “fine and smooth”.
• To Get Authentic taste, use only White Rice flour and fresh coconut.
• Knead the dough very well and make soft ball.
• Use mould with very small holes to have thin noodles.

Power Poha Uppuma/How to make a Healthy Power Packed Aval Uppuma

Power Poha is a Protein rich breakfast for people of all ages. Potato Poha is very famous and commonly eaten in most houses. To make it healthier , I have substituted potatoes with sprouted pulses. A combination of sprouts and Poha that simply brimming with protein, Vitamin B3 and Iron. Serve it to kids or adults, all will enjoy.

Preparation Time     10 Mins

Cooking Time            10 Mins

Course                      Breakfast, Snack

Serves                      4

Ingredients:

Thick Beaten Rice/Poha/Aval       2 Cups

Boiled Mixed Sprouts                   ½ Cups

Finely chopped Green Chillies        1 Tablespoon

Finely grated Ginger                      1 Tablespoon

Sugar                                             1 Teaspoon

Turmeric Powder                           ½ Teaspoon

Hing Powder                                   ¼ Teaspoon

Lemon Juice                                   1 Tablespoon

Salt                                               To Taste

Chopped Coriander Leaves             1 Tablespoon

For Tadka:

Coconut Oil/Peanut Oil                 1 Tablespoon

Mustard Seeds                             1 Teaspoon

Method:

• Soak the Aval (Poha) for about 3 minutes and wash it well and strain it. And let it dry in the strainer for about 2 minutes.
• Heat the oil in a nonstick pan, add the mustard seed, when it crackles add the Chopped green chillies, ginger, boiled mixed sprouts and sauté for 3 minutes.
• Now add Thermic Powder and Hing Powder in it.  Mix well.
• Add the beaten rice(Aval), Salt , Sugar and Lemon juice and cook on a medium flame for 2 minutes and stirring occasionally.
• Serve hot with garnished with Coriander Leaves.

Note:

• You can add Boiled and chopped Potatoes and grated carrot and green Peas  to this Uppuma.

 My Other Aval Uppuma Recipe is  Here

Aval Uppuma (Click Here)

Pasta Uppuma (PASTA PERFECT ROTINI WITH VEGETABLES)

This vegetable pasta Uppuma can be done very easily and quickly. It's just like regular Uppuma, where rava is substituted by pasta.  This is good for diabetics. It has good carb with fibre.

Ingredients:

Pasta with Vegetables

 Frozen Rotini with vegetables       1 packet

Curry leaves                                 few

Oil                                              1 tsp.

Mustard seeds                              ½ tsp.

Chopped Green Chilies                   1 tbsp.

Hing                                            ¼ tsp.

Salt                                             to taste

Method

• Microwave the frozen pasta & vegetables for 6 minutes.
• Heat the oil in a pan. Season with mustard seeds, green chilies ,Hing and curry leaves.
• Add the cooked pasta and vegetables. Add salt and mix well.
• Keep for a while and remove from the fire.
• Transfer into serving plate.
• Enjoy the Pasta Uppuma.

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice

The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Ingredients:

Sprouted Green Moong Dhal     3 Cups

Grated Ginger                         2 Tablespoon

Green Chillies                          4 Nos.

Cumin seeds                          ½ Teaspoon

Chopped Spinach                    ¼ cup

Chopped Mint leaves               1 Tablespoon

Chopped coriander leaves        1 Tablespoon

Asafetida Powder                    ½ Teaspoon

Salt                                       To Taste

Vegetables oil   for Dosa         As required

Method:

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

For Batter:

• Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.
•  
  

For Making Dosa:

• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.

• Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.

489:Vegetable Idli

This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli

Ingredients:

Idli Batter                                        2 cups

Grated Carrot                                  ¼ Cup

Finely chopped green chilies             1 tsp.

Finely chopped Curry leaves             1 Tbsp.

Ground Black Pepper                        ½ Tsp.

Salt                                                   a pinch.

Ghee                                                  ½ Tsp.

Oil                                                      1 Tsp.

Method:

• In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
• Grease the idli mould with oil and pour idli batter into each mould.
• Repeat these processes till all the idli mould are filled.
• Meanwhile , add about 2 cups of water to the idli cooker and heat it.
• Now place the idli stand with moulds inside the cooker.
• Cover and let it steam for 10 minutes till the idlis are cooked.
• Take out the idli stand and leave for 5 minutes
• .After it cools down, take the idlis out with the help of a knife.
• Serve hot with sambhar and chutney.

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477: Sabudana Kichadi / Tapioca Pearl Uppuma

Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours

 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup

Tapioca Pearl

Big Potato              2 no. (Boiled and chopped)

Green chilies          2 no (Finely chopped)       

Fresh Ginger         1 Tablespoon.

Fresh Coconut       2 Tablespoon.

Curry leaves           few

Turmeric Powder     1/8 Teaspoon.

Fresh Lemon Juice   1 Tablespoon

Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 

Mustard seed           ¼ Teaspoon         

Cumin Seed             ¼ Teaspoon. 

Asafetida powder       a pinch.

Method:

• Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
• Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
• Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
• Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
• Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
• Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
• Serve hot and enjoy! 

Tips:

• You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
• Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
• Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 
• 
  

431: Broken Wheat Uppuma/ Dalia Uppuma

Cracked Wheat Uppuma or Dalia Uppuma is a very healthy and nutritious way to start your day. Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat. Normally I make this Uppuma  on Ekadasi days. You may also add other veggies of your choice to make it more colorful and tasty. This is very good breakfast for Diabetics

Ingredients

Roasted Cracked Wheat                        ½ cup

Cooked Garbanzo beans                        ¼ cup

Grated Ginger                                       1 Tbsp.

Curry leaves                                          few

For Seasoning

 Coconut oil / Ghee                                 1 Tbsp.

Mustard seeds                                       ½ Tsp.

Urdh dhal                                               ¼ Tsp.

Chenna dhal                                            ¼ Tsp.

Red chilies                                               3 no.

Green chilies                                            1 no.

Ingredients 

• Wash the broken wheat in running water and drain and keep aside.
• Heat oil in a non-stick pan, add all above seasonings, ginger and curry leaves and fry for a minute.
• Add 1 cup of water and salt in it and bring to boil.
• Simmer the flame, add the wheat slowly& cooked Garbanzo beans(Kabuli chenna), stirring continuously to prevent it from forming lumps.
• Cover and cook on low flame, stirring in between, till all the water has evaporated and it become soft.
• Now low fat healthy breakfast is ready to serve.
• Serve hot with pickle, Sambhar and Chutney.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(see the Links)

Rava Uppuma 

Quinoa Uppuma

Aval Uppuma

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Broken Wheat Uppuma

410: Bombay Rava Pongal/ Suji Pongal

 Bombay Rava or Ravva, is a wheat product and a form of semolina or Rava.

Semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fiber, with some iron, zinc, manganese and copper.

Bombay Rava is a excellent Source of Fiber Pongal prepared with Bombay Rava is very delicious and healthy to eat. This healthy pongal is simple and easy to prepare. I make this pongal on Ekadasi days.

Ingredients:

Coarse Bombay Rava                       1 cup.         

Moong dal                                       ½ cup

Toor dal                                           1 tbsp.

Channa dal                                       2 tbsp.

Turmeric powder                               2 pinches

Crushed Black Pepper                        1 tsp.

Asfetida                                              ¼ tsp.

Grated ginger                                      1 tbsp..

Curry leaves                                        few

Ghee                                                  2 tbsp

Cashewnuts                                        1 tsp. .

Salt                                                    to taste

Chopped coriander leaves                    for decoration.

 For Seasoning

Ghee                                               1 tbsp.

Whole Black pepper                           ½ tsp.

Cumin seeds                                      ½ tsp.

Method:

• Wash dal together and Pressure cook the dals with needed water for 3 whistles.
• Take out the dals from the cooker and smash it well.
• Heat ghee and fry cashews and keep aside.
• Roast the Rava in 1 teaspoon of ghee and keep aside.
• Take a kadai, add ghee  and fry the curry leas, grated ginger, and black pepper powder, and asafetida. Add water and salt, stir well.
• When its starts boiling, slowly pour the fried Rava in one and stir the water in other hand. So it won’t have any lumps. Stir continuously, till rava is cooked.
• When the water has almost been absorbed, add the cooked moong dhal and mix well.
• Heat the ghee and fry the seasonings and add to rava pongal.
• Serve hot with sambhar and coconut chutney.

406: Arisi Kurunai Kozhukattai/Steamed Rice Dumplings

This is one of the classics from South India. Healthy and a very filling steamed rice dumplings. It tastes like Uppuma but it is healthier since we use less oil and it is steamed.

Ingredients

Rice Rava                               1 ½ cups (Coarsely ground Rice)

Water                                   3 – 4 cups

Grated coconut                     1 Tbsp.

Salt                                       To Taste

For Seasoning

 Coconut oil                             1 Tsp

Mustard seeds                      1 Tsp

Grated ginger                        1 Tbsp

Chopped green chilies           1 Tbsp.

Chopped curry leaves            1 Tbsp.

Chenna dhal                            1 Tsp.

Urdh dhal                                1 Tsp.

Asafetida powder (hing)        ½ Tsp.

Method:

For Rice Rava Preparation

•  Wash and soak the raw rice for 30 minutes. Drain the water and spread it on a muslin cloth and allow it to air dry until it is only slightly moist. Grind it coarsely like rava.  Keep aside.

For Kozhukattai Preparation

• Heat oil in a pan and add mustard, when it splutters, add all other seasonings and sauté for few minutes.
•  Now add water into it. Once it starts boiling, add the ground rice and grated coconut while stirring it constantly.
• Now add the salt and Cook till it becomes thick and leaves the side of the pan. Cool it.

• Make oval shape balls from the cooked mixture.
• Prepare the idli plates by greasing them with oil. Place the oval shape rice balls in the idli plate and steam cook for 10 minutes.

• Turn off the stove heat and let it allow cooling for 3 minutes.
• Serve hot with chutneys, Gothsu, Sambhar