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QUINOA OATS DOSA

✇mycurryveda
By: Shravani Abhishek

    This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

     

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

  • Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
  • Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
  • Rice – Gives the dosa a crispy texture
  • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
  • Chana Dal – Helps make the dosa crispy
  • Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
  • Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

 

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QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.
Course Breads, Breakfast, Dinner, Lunch box recipes
Cuisine Indian, South Indian
Keyword Dosa, Gluten free, plant based, vegan
Prep Time 15 minutes
Cook Time 30 minutes
5 hours
Total Time 5 hours 45 minutes
Servings 6 Servings
Author Shravani Abhishek

Equipment

  • Blender
  • Cast iron griddle or Dosa pan

Ingredients

  • 1 cup Quinoa
  • ½ cup Rolled oats
  • ½ cup Urad dal
  • ¼ cup Chana dal
  • ¼ cup Rice
  • ½ tsp Fenugreek seeds
  • Salt to taste

Instructions

Prep for the batter

  • In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
  • Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
  • Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

  • Reserve the water from the soaked lentils, quinoa and oats.
  • In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
  • Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
  • Transfer the Batter into a container and it is ready. You can start making dosa's now.
    Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

  • Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.
    Starting from the center of the batter spread it even and thin in circular motion going outwards.
  • Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
  • Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.
    Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
  • Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
  • Serve hot Quinoa oats dosa with chutney and condiments of your choice.

Notes

  • You can refrigerate the batter and use upto 4 days.
  • While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
  • Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post QUINOA OATS DOSA appeared first on mycurryveda.

PALLI CHUTNEY

✇mycurryveda
By: Shravani Abhishek

             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste. 

          Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins. 

         Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free. 

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

  • Peanuts
  • Green chilies
  • Garlic cloves
  • Salt
  • Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

  1. Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted. 
  2. Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
  3. Add salt, blend it again, taste and adjust the seasoning to your taste preference.
  4. Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
  5. Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
  6. Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

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PALLI CHUTNEY

A delicious condiment or dip made of peanuts, garlic, green chilies and topped with a crackling tempering.
Course Chutneys, condiments
Cuisine Andhra, Telangana
Keyword Chutney, plant based, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Author Shravani Abhishek

Equipment

  • Blender
  • Skillet

Ingredients

Palli chutney base

  • ½ cup Peanuts
  • 1 Green chilies
  • 2 cloves Garlic
  • ½ tsp Cumin seeds

Tempering

  • 1 tbsp Cooking oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 2 cloves Garlic
  • 1 sprig curry leaves
  • 2 Dry red chilies
  • 1 pinch Turmeric powder

Instructions

Let's make the Palli chutney/peanut chutney base

  • Heat a skillet, add in 2 tbsp of oil, once it's hot add in cumin seeds, peeled garlic cloves, slit green chili, peanuts and roast until peanuts release a nutty aroma and turn golden brown.
  • Let this mixture cool down to room temperature. Then transfer these to blender, add salt, little water and blend to make a smooth paste.
  • Taste and adjust the seasoning, add more water to adjust the consistency of chutney to your liking. Blend it again, transfer this chutney to a bowl and keep aside.

Tempering time!!!

  • Heat the skillet, add oil and once it's hot add in mustard seeds, cumin seeds and urad dal. Let them splutter.
  • Now add in torn dry red chilies, torn curry leaves, thinly chopped garlic cloves and fry until garlic turns golden brown. Add in pinch of turmeric powder and turn off the heat.
  • Transfer this sizzling tadka to the Palli chutney, and serve it with Idli, Dosa or any tiffin of your choice.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post PALLI CHUTNEY appeared first on mycurryveda.

DIBBA ROTTE

✇mycurryveda
By: Shravani Abhishek

      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

 

       

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

  • urad dal – either whole or split. 
  • Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
  • Fenugreek seeds – Helps indigestion
  • Salt
  • Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

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DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.
Course Breakfast, Lunch box recipes
Cuisine Andhra
Keyword healthy breakfast, plant based, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 4 hours 40 minutes
Servings 6 Servings
Author Shravani Abhishek

Equipment

  • Cast iron skillet or wok

Ingredients

  • ½ cup Urad dal
  • 1 cup Idli rava
  • ½ tsp Fenugreek seeds
  • Salt to taste

Tempering

  • 1 tbsp Cooking oil
  • ½ tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 1 tsp Green chili paste
  • ½ tsp Minced ginger

Instructions

Let's prep for the batter

  • Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
  • Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
  • Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

  • Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
  • Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

  • Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
  • Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
  • Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
  • Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
  • Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.

Notes

  • There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
  • If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
  • I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post DIBBA ROTTE appeared first on mycurryveda.

BREAD BONDA

✇mycurryveda
By: Shravani Abhishek

 Bread Bonda is a deep-fried Indian snack with spicy potato filling wrapped in a moist bread slice and deep-fried until crisp and golden brown. This is one of the nostalgic tea time snack I have grown up eating.  I remember tasting this irresistible snack at home, when amma saw it on a cooking show and tried at home. We all loved it, although we love eating traditional Aloo bonda that we grew up eating, this bread bonda has surely made its special place in our hearts.

What is Bread Bonda ?

Bread Bonda, an indulgent deep-fried snack, which is utterly crispy bread on the outside and flavor-packed soft filling on the inside. This dish is a twist to the traditional snack, Aloo Bonda which is also known Potato Vada, is flavor-packed with Indian spices. That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them. 

While You find Aloo Bonda in almost all the tiffin centers and in Many Indian restaurants across Telangana, Andhra Pradesh, Maharashtra, Karnataka popularly served for tea time snack. Bread bonda is more kind of made only at homes. This tea time snack will surely make your day brighter on rainy days. Also, this bread bonda makes a great snack to serve for guests or get togethers. 

What all ingredients do we need ?

For the Covering: Bread slices

For the Stuffing

  • Potatoes
  • Spices – Turmeric powder, green chilies, salt
  • Onion
  • Curry leaves
  • Cilantro
  • Lemon/lime
  • Mustard seeds
  • Cumin seeds
  • Ginger
  • Garlic

You can adjust the amount of green chilies, as per your taste. If making for kids, you can avoid adding green chilies and add some grated paneer or cheese.

Please check out more delicious festive treats and tea-time snacks from my blog.

Bebberla garelu

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Print

BREAD BONDA

An indulgent deep-fried Indian snack with crispy exterior of bread and soft spicy potato filling.
Course Appetizer, Snack
Cuisine Indian
Keyword plant based, Tea time snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Bondas
Author Shravani Abhishek

Equipment

  • Pressure cooker
  • Deep frying pan / Kadai / Wok
  • Skillet

Ingredients

For the covering

  • 10 slices Bread

For the stuffing

  • 3 Potato boiled and peeled
  • 2 tbsp Cooking oil
  • 1 Onion
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 inch Ginger minced
  • 3 cloves Garlic optional, minced
  • ½ tsp Turmeric powder
  • Salt to taste
  • 3 Green chilies finely chopped
  • 1 sprig Curry leaves
  • 3 tbsp Cilantro finely chopped
  • 1 tbsp Lemon / lime juice

For deep-frying

  • Frying Oil

Instructions

Prepping

  • Boil the potatoes, peel the skin and keep them aside.
  • Chop the onions finely, coarsely mince the ginger and garlic, finely chop the green chilies, cilantro.

Let's prepare some flavor-packed Potato stuffing

  • Heat a wide skillet, add oil and once its hot add in mustard seeds, cumin seeds and let them splutter.
  • Now add in minced ginger minced garlic(if using), curry leaves, chopped green chilies and fry for until raw smell of ginger fades away.
  • Now add in finely chopped onions and cook until they turn translucent.
  • Add in turmeric powder, salt to taste and give everything a good mix. Gently mash the potatoes with your hands and add them to the onion mixture.
  • Give everything a really good mix and cook until have absorbed all the flavors.
  • Time to add in finely chopped cilantro, mix it and turn off the heat.
  • Now add in lemon/lime juice and mix until everything is well combined.
  • Let this stuffing cool down to room temperature. Later divide the stuffing into equal portions and roll them into balls.

Time to make Bread bonda now!!

  • Heat the wok / kadai, add oil enough for deep frying.
    Note : Use oil suitable for frying like sunflower or peanut or canola.
  • Now trim off the sides of the bread neatly using a knife. Give the bread, a quick dip on one side and take it out.
  • Take a broad vessel(wide enough to dip the bread) and add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
  • Keep the rolled potato ball on the dry side of the bread and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too.
  • Place the rolled bread bondas on a plate until oil is hot enough for deep-frying.
    Note : Oil shouldn't be fuming hot, else the inside remains uncooked and the outside burns easily.
  • Gently slide few rolled bread bondas into the oil at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. 
  • Drain the deep-fried bread bondas on to a paper towel. 

Serving suggestions

  • Serve hot bread bondas with the dipping condiments of your choice. We love to have it with szechuan sauce, but these taste great with ketchup or mint chutney too.
  • Dig in and Enjoy. Bon Appétit.

Notes

  • If you are making for the kids, adjust the spice level according to their taste preference.
  • If you are comfortable with using diary, then add some grated paneer or cheese to make it more fun for the kids.
  • For added nutrition, you can also add in some steamed veggies like carrots, beans, green peas, beetroot to the stuffing.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post BREAD BONDA appeared first on mycurryveda.

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