Tag Archives: brekkie

Ragi Dosa / Finger Millet Dosa

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Ragi Dosa is one of the most common dish I cook very often for breakfast, as ragi/finger millet comes with loads of health benefits. Using this batter you can make plain dosa, onion dosa, onion and green chillies dosa and even uttapam. Let me share the recipe…

For other breakfast recipes – Click here and 10+ Dosa varieties – Click here.

Ingredients:

Making of Ragi Dosai / Finger Millet Dosa –

Preparation:

  • Mix the batter well, check for salt in the batter, if needed you can sprinkle little.
  • Heat tawa, rub with little oil.
  • Spoon the batter with ladle in the center of the tawa, spread it all over the tawa (circle shape).
  • Drizzle little oil or ghee along the sides and center of Dosa.
  • Wait for 3 mins or until till the dosa starts turning golden brown. Swap the sides and cook for another min.
  • Remove from fire.

Serve Dosa with Sambar and Chutney.

Note: For Onion Ragi Dosa – chop the onions to fine pieces and sprinkle onion over the batter once got spreaded and wait until it gets cooked.

Instant Oats Idly

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Usually I and my hubby use to have oats for breakfast. It would be in the form of porridge with milk and some fruits, but it was getting bored and so thought of trying out a new dish. May be a idly everyone including kids would like to have it.

Oats idly was soft, spongy and delicious, also it was very simple, easy and prepared in minutes. No worries of fermenting the batter, everything in minutes. Let me share the recipe…

For my other breakfast recipes, click here.

Ingredients:

  • Oats – 2 cups
  • Rava/Semolina – 1 cup
  • Ginger – 1” inch stick – 1 no
  • Green chilli – 1 no
  • Split Black gram – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves –  a stalk
  • Asafoetida – ¼ tsp
  • Eno – 2 tsp
  • Yogurt/Curd – 1 cup
  • Clarified butter / Ghee – 1 tbsp
  • Coriander leaves – 3 stalks
  • Salt to taste

Preparation:

  • Roast oats with ½ tsp of ghee, until it starts turning brown. Remove from fire, transfer it to a plate and bring it to room temperature.
  • Roast rava/semolina with ½ tsp of ghee, until it turns golden brown. Remove from fire, transfer it to a wide mouth bowl and bring it to room temperature.
  • Grind the roasted oats to a fine powder, sieve the powder and add it to rava.
  • Add all the chopped ingredients (coriander, chillies and ginger) to rava and mix it.
  • Pour in the curd along with ½ cup of water, stir it well.
  • Add in the Eno salt to the batter and mix well.
  • Heat a tbsp. of ghee/clarified butter in a kadai, add in the mustard, split black gram, split Bengal gram, ginger, green chillies and curry leaves and cook until it splutters.
  • Pour it to the rava mixture and mix well, Let it rest for 10 mins.
  • Mix well the batter, it should not be too thick nor too thin (Idly batter Consistency).
  • Pour it to the mould and steam it for 10 mins or until the spoon inserted in the idly comes ouot clean.

Serve hot with sambar and chutney.

Indian Frittata

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Frittata is an egg-based Italian dish similar to an omelette with few more ingredients like veggies or meat or pasta, based on one’s flavor. The word frittata means “fried” which means the eggs are beaten fried in skillet with fried potatoes.

I have named it as Indian Frittata, since I have induced few basic Ingredients spices like chili powder, cumin powder and garam masala to flavor the frittata. This goes out good for breakfast. Let us move on to the recipe…

As of Friday, I am taking it to Fiesta Friday #109 hosted by Angie@thenovivegarderner. Been long time and now I am to party.

Ingredients:

  • Eggs – 2 nos
  • Milk – 1 ½ tbsp
  • Potato – 1 no (medium size)
  • Carrot – 1 no (medium size)
  • Green chilies – ½ no
  • Onions – ½ no (medium sized)
  • Tomato – ½ no (medium size)
  • Chili powder – ½ tsp
  • Cumin powder – ½ tsp
  • Garam Masala – ½ tsp
  • Cheese cubes – 1 no (20 gm)
  • Coriander leaves – 3 stalks
  • Butter or olive oil – 2 tbsp
  • Salt to taste

Preparation:

  • Break eggs in a wide mouth bowl, pour in the milk, beat well.
  • Sprinkle salt, chili powder, cumin powder, garam masala and beat well or until fluffy. Keep it aside.
  • Peel and finely chop the onions, tomato, green chilies and coriander leaves. Keep it aside.
  • Peel the carrots and potato and grate them. Keep it aside.
  • Grate the cheese cubes and keep it aside.
  • Heat olive oil or butter in a frying pan, add in the onions and coriander leaves. Cook until the onions turn golden brown in color.
  • Add in the tomatoes, green chilies and cook until they turn mushy.
  • Sprinkle little salt and add in the grated carrot and potato, cook until the raw smell goes off or until they become dry.
  • Spread the veggies all over the pan.
  • Pour the egg mixture in the middle and shake the pan to spread the egg all over the pan.
  • Sprinkle the grated cheese over the egg, cover and cook in low flame for 5 to 6 mins.
  • Carefully flip the sides and cook for 2 min.
  • Remove from the pan carefully.

Serve hot with Tomato Ketchup or Mayonnaise.

Note: Once the egg mixture is poured, cook only in low flame.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/