Tag Archives: breakfast

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

When few of my followers wanted quinoa recipes, my friend who has quinoa most of the time, these made me give a try to quinoa. My friend always says that quinoa has loads of health benefits along with the weight loss fact, why not to give a try – “One Stone but Two Mangoes”. Here starts my first quinoa recipe – Eggless Quinoa Nutty Pancake.

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Eggless Quinoa Pancake / Eggless Nutty Quinoa Pancake

Eggless Quinoa Nutty Pancake is a delicious, yum, healthy and most commonly suits everyone from kids till elders. I have infused nuts along with this pancake to get little crunchiness, a trick to make kids consume nuts. I have boiled the quinoa and used in the pancake, you can also save time by boiling it in your free time, following by refrigeration, so that it stays fresh for few days.

CLICK HERE for more Breakfast recipes. Taking it to Fiesta Friday #175 hosted by Angie@thenovicegardener.

Eggless Quinoa Nutty Pancake is super soft, fluffy, made with whole wheat flour, infused with nuts and coconut milk for more taste. It is an perfect breakfast for school going kids, weight watchers, protein lovers and health conscious people. Let me share the recipe…

Ingredients:

  • Quinoa – ½ cup (uncooked) or 1 cup (cooked)
  • Whole wheat flour – 1 cup
  • Honey or Maple syrup – 5 tbsp
  • Walnuts – 10 nos
  • Badam / Almonds – 10 nos
  • Baking powder – 1 ½ tsp
  • Milk – ½ cup
  • Coconut milk – ¾ cup
  • Light brown sugar or sugar – ½ cup (optional)
  • Salt – ¼ tsp
  • Butter – 4 tbsp.

Making of Eggless Nutty Quinoa Pancake –

Preparation:

  • Rinse the quinoa in water for 4 to 5 times, otherwise it would give slight bitterness to the dish.
  • Boil 3 cups of water, add the rinsed quinoa, cover and cook until the quinoa turns soft and fluffy. It would increase in size once its boiled.
  • Crush the walnuts and almonds/badam to a coarse powder and keep it aside.
  • In a mixing bowl, add 1 cup of boiled quinoa, wheat flour, a tbsp. of butter, baking powder, salt, pour in the honey, coconut milk and milk, mix it all together and make sure no lumps are formed.
  • Heat a pan, add ¼ tsp of butter, spread it all over the pan, pour a spoonful of batter, at the center of the pan and spread it gently to a small circle.
  • Drizzle butter along the sides and little over top of the pancake.
  • Cook only in medium flame, otherwise it would get burnt.
  • After it starts leaving the sides of the pan, gently flip the side and cook on both sides.
  • Again drizzle, ¼ tsp of butter along the sides of the pan.
  • Remove it from fire, once it cooked.

Serve it hot with Honey or Maple syrup or Palm jaggery syrup or Hershey’s chocolate syrup. I have served it with palm jaggery syrup, as I have not added sugar to it.

Appam Batter / How to grind Appam batter in mixie

Appam Batter / How to grind Appam batter in mixie

Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.

CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.

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Appam Batter without yeast / How to grind Appam batter in mixie

Ingredients:

  • Raw rice – 2 cups
  • Urad dhall – ½ cup
  • Methi seeds or Fenugreek – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Cooking soda – 1/2 tsp
  • Salt
  • Appam pan

Making of Appam Batter without yeast / How to grind Appam batter in mixie –

 

Preparation:

  • Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
  • Grind it to a smooth paste.
  • Add salt, coconut and grind it till it gets mixed well.
  • Leave it to ferment.
  • When its fermented, mix it with ¼ cup of water.

Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.