Tag Archives: south indian breakfast recipe

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.

 

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

Adai is one among the common breakfast and dinner among all south Indian families of Tamil Nadu. It was after my marriage, got to eat adai very first time at my neighbor Ranjini Akka’s house when we were in Malaysia. My hubby likes adai a lot, and this made me to prepare adai. Adai is usually made thick, but I like to have it thin and crispy, so I use to prepare both the version as my hubby likes the thicker ones.

Taking this to Fiesta Friday #182 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Murungai keerai Adai Recipe / Drumstick leaves Adai / Moringa Leaves Dosa

Adai can be prepared using moringa/drumstick leaves or murungai keerai leaves also, just we need to blanch the leaves and add them to the batter and prepare hot hot adai’s and serve it with chutney, sambar and Idli Podi.

Also, adai has too much of health benefits,due to the protein and Iron in it. It an filling breakfast or dinner recipe that can be prepared in minutes.an filling breakfast or dinner recipe that can be prepared in minutes. This is good for pregnant women, mothers and kids. Batter stays fresh for 4 days, when refrigerated without onions. Let me share the recipe…

Do check out my Plain Adai recipe , Adai from Leftover rice, Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Ingredients:

  • Raw rice / Pachaarisi – 1 cup
  • Black gram / Ulundam paruppu / Urad dal – ¼ cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ¼ cup
  • Split yellow lentils / Pasiparuppu / moong dal – ¼ cup
  • Split chick peas / Kadala paruppu / Channa dal – ¼ cup
  • Drumstick leaves / Murungai keerai / Moringa Leaves – 1 cup (tightly packed)
  • Turmeric powder – ½ tsp
  • Fennel seeds / Perunjeeragam / Sombu – 1 tsp
  • Red chillies – 3 nos
  • Ginger – 1 “inch stick
  • Garlic – 3 cloves
  • Salt to taste
  • Oil – 4 tbsp

Making of Murungai Keerai Adai / Moringa Leaves Dosa / Drumstick leaves Adai –

Preparation:

  • Soak the rice and lentils all together in water for 4 to 5 hrs.
  • Drain the water, transfer the rice and lentils to mixer and add fennel seeds, red chillies, ginger and garlic.
  • Grind them to a smooth or coarse paste by adding water and transfer it to a bowl.
  • Meanwhile separate the moringa/drumstick leaves from the stalk, wash it and boil it for few mins or until the leaves turn dark green in colour.
  • Drain the water and transfer the leaves to the batter, add salt and mix it well.
  • Heat a tawa or griddle, pour a spoonful of batter at the center of the tawa and gently spread it in a circular motion.
  • Drizzle little oil along the sides of the adai, wait until it gets cooked, flip the side and cook on both sides for few mins or until it turns golden brown in color.
  • Remove it from fire and transfer it to a plate.

Serve hot with Sambar, Chutney or Idli Chilli powder

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread scramble is an easy, simple and quick breakfast or a tea-time snack that goes out well with cup of coffee or tea. My hubby was the one who told me about this dish, as he used to have this in the office canteen. Also, this would be perfect when you have few slices of bread, you no need any side dish for dish. Let me share the recipe…

CLICK HERE for Breakfast recipes and CLICK HERE for Snacks recipes

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

Bread Scramble / Bread Bhurji / Scrambled Bread Egg - Easy and quick Breakfast recipes

Bread Scramble / Bread Bhurji / Scrambled Bread Egg – Easy and quick Breakfast recipes

Ingredients:

  • Bread slices – 8 nos
  • Eggs – 4 nos
  • Onion – 1 no
  • Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Curry leaves – a strand
  • Butter – 2 tbsp
  • Salt to taste

Making of Bread Scramble / Bread Bhurji / Scrambled Bread Egg –

Preparation:

  • Cube the bread slices to medium pieces.
  • Peel and finely chop the onions into pieces.
  • Heat a heavy bottom vessel, add half of the butter and toss the cubed bread slices.
  • Remove from fire and transfer it to a plate, once they start turning golden brown in color.
  • Heat the leftover butter in the same vessel, add curry leaves once they crackle, add the onions.
  • Cook until the onions turn golden brown in color.
  • Add the chilli powder, garam masala, cook until the raw smell goes off.
  • Break the eggs one by one and continue stirring it.
  • Cook in medium flame, once the eggs are half done, add the bread slices and stir it well.
  • So, that the bread slices get coat well with the eggs.
  • Cook for few mins or until they are scrambled to the perfection.
  • Remove it from fire.

Serve hot with a cup of coffee or tea.