Tag Archives: madraasi breakfast recipe

Eggless Mango Pancake recipe / Mango Pancake recipe / Eggless Pancake recipe

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I am sharing this recipe with a heavy heart, as the mango season is almost over, with my last set of mangoes. Usually my family loves pancake to the core, and also, it’s been a great and quick breakfast for kids, when they go to school or even for their snack box on Saturday’s as they have just half a day school or also you can prepare as snack when they are back to home.

CLICK HERE for more Breakfast recipes. Taking this to Fiesta Friday #181 hosted by Angie@thenovicegarderner.

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Eggless Mango Pancake recipe / Mango pancake recipe / Eggless Pancake recipe

Eggless Mango Pancake is a soft, fluffy and spongy breakfast/snack box/after school dish that can be prepared easily in minutes. I have few more pancakes with egg and after the request of few my followers, this is my eggless pancake. Give a try soon, since the mango season is almost gone for this year. Let me share the recipe…

Check out our other pancake recipes like – Eggless Quinoa Pancake, Rosemilk Pancake, Jack fruit Pancake balls, Apple pancake, Lemon poppy seeds pancake, Vegetables Noodles pancake, Muskmelon pancake, Banana pancake, Pumpkin Pancake and Basic Pancake.

Ingredients:

  • All-purpose flour / Maida – 1 ½ cup
  • Mango – 1 no (medium size n roughly chopped)
  • Butter – 4 tbsp
  • Milk – ½ cup
  • Coconut milk – 1 cup
  • Desiccated Coconut – ½ cup
  • Baking powder – 1 ¼ tsp
  • Salt – ¼ tsp
  • Sugar – ½ cup (adjust the quantity of sugar as per the taste of the mango)

Making of Eggless Mango Pancake recipe –

Preparation:

  • Grind the roughly chopped mangoes to fine paste and keep it aside.
  • Take a wide mouth bowl, pour in the milk, coconut milk, sugar, mix it well or until the sugar gets dissolved.
  • Add the all-purpose flour, baking powder, sugar, salt, desiccated coconut and a tbsp of butter. Mix it well.
  • Add desiccated coconut, butter mix it well. Then add the flour/all-purpose flour little by little. Mix it well, make sure no lumps are formed.
  • Add the ground mango paste, baking powder and mix it well. Make sure no lumps are formed.
  • Heat a tsp of butter in a tawa, pour a spoonful of batter in the center, spread it little.
  • Drizzle butter along the sides of the pancake, cook in medium flame (since we have used mango paste, the pancake would get burnt soon when cooked in high flame).
  • Flip the side, drizzle little butter along the sides, and cook for few mins or until the pancake turns golden brown in color.
  • Remove from fire.

Serve hot with butter or maple syrup or chocolate syrup.

Instant Poha Idli Recipe / Instant Aval Idli Recipe

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Usually idlies consumes time due to fermentation, but there are few varieties of instant Idlies, that can be prepared without fermentation. I have already shared Instant Rava Idli / Instant Semolina Idly which is very easy and quick to prepare, but in this Instant poha idli / Aval Idli, we don’t need to ferment but here comes the 2 hrs of soaking time. I came across this recipe, through one of my foodie friend – Meenakshi Ramesh, much thanks to her, we all liked the idli to the core.

Instant Poha Idli / Instant Aval Idli is a common breakfast among all south Indian families which is served with chutney, sambar and podi. This idli can be consumed for dinner also, a best for babies below 12 months and above 7 months.

Instant Poha Idli / Instant Avali idli is easy and simple to prepare, also it is very soft, fluffy and spongy and so this can be served for anyone from a 7 months old baby till an elder person. I have paired this idli with Kara Chutney / spicy Chutney and Idli milgai podi. Let me share the recipe …

Making of Instant Poha Idli / Instant Aval Idli –

CLICK HERE for more breakfast recipes.

Ingredients:

  • Poha / Aval / Flattened Rice – 1 cup
  • Idly Rava / Rice Rava / Rice in the form of semolina – 1 ½ cups
  • Sour curd / Yogurt – ¾ cup
  • Eno / Cooking soda / Soda uppu – 1 tbsp
  • Salt to taste

Preparation:

  • Soak the idly rava for 4 hours, I have soaked for just 2 hrs.
  • Wash the aval/poha and soak it for 2 hrs.
  • Drain the water from the idly rava and aval/poha, mash the soaked poha with the backside of your spoon.
  • Mix both the idly rava and aval/poha, pour in the sour curd followed by eno/cooking soda and salt.
  • Mix it well, let it rest until you ready the idli steamer.
  • Pour water in the idli steamer, cover and bring it to boil.
  • Scoop the batter to the idli mould, place it in the steamer, cover and cook until the idli is steamed. (insert a spoon in the center of the idli, if the spoon comes out clean the idli is perfectly steamed).
  • Remove it from the idli mould and transfer it to a bowl.

Serve hot with any chutney. I have serve it with Spicy chutney / Kara Chutney.

Ragi Koozh recipe / Finger Millet Porridge (Sweet Version) / Keppai Koozh recipe

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Ragi koozh is made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. There are both sweet and salt versions of this ragi drink. This is prepared during the month of Aadi most of the temples in Tamil Nadu as an offering to god and later distributed to all the devotees who come to the temple. Let me share the sweet version here…

CLICK HERE for Aadi Perukku recipes

Ragi Porridge (Sweet Version)

Ragi Porridge (Sweet Version)

 

Ingredients:

  • Ragi flour – 3 tbsp
  • Water – ¾ litre
  • Grated Jaggery – 1 tbsp
  • Salt to taste

 

Preparation:

  • Take water in a heavy bottomed vessel and put the ragi flour.
  • Stir in well and ensure whether the flour got mixed with the water, without lumps.
  • Now keep the vessel in the stove and start stirring it once in a while.
  • Allow it to boil, it will consume time. Keep on stirring every once in a while.
  • When its cooked, it becomes thick and gives a shiny appearance.
  • Transfer it to a bowl, bring to room temperature, mix a tsp of jaggery along with a pinch of salt to it.

Garnish with grated jaggery and serve.

Note: You can also substitute jaggery with sugar.