Delicious and Healthy Breakfast Food Ideas
Starting your day with a nutritious breakfast is essential for maintaining energy levels and overall health. Here are some breakfast food ideas that are not only delicious but also packed with nutrients to keep you going throughout the day. Upma Upma is a traditional South Indian recipe for breakfast made from semolina, vegetables, and spices. This breakfast food is rich in fiber and provides a healthy start to your day. It’s easy to make and can be customized with your favorite vegetables. Poha Poha, or flattened rice, is one of those north Indian recipes which is light and nutritious healthy breakfast food that is popular in many Indian households. It is cooked with peas, and a variety of spices to create a flavorful dish. Poha is a great option for those looking for healthy food for breakfast. Vegetable Paratha Vegetable Paratha is a stuffed Indian flatbread recipe that makes for a hearty and satisfying breakfast food. Filled with a mixture of spiced vegetables, this dish is not only delicious but also provides a good amount of fiber and vitamins. Serve it with a side of yogurt for a complete meal. Masala Oats
Masala Oats is a savory version of the traditional oatmeal, cooked with vegetables and spices. This healthy breakfast food is perfect for those who prefer a savory start to their day. It’s a great source of fiber and protein, keeping you full and satisfied. Idli Idli is a steamed rice cake that is a staple in South Indian cuisine. This comes from Indian breakfast ideas that are light, fluffy, and easy to digest. Pair it with sambar and coconut chutney for a complete and nutritious breakfast. Methi Thepla Methi Thepla is a spiced flatbread made with fenugreek leaves, whole wheat flour, and spices. This breakfast food recipe is not only delicious but also packed with nutrients, making it an ideal choice for a healthy breakfast. It can be enjoyed with yogurt or pickles. Dalia
Dalia, or broken wheat, is a nutritious food for breakfast that can be cooked with milk and sweetened with jaggery or honey. It’s a wholesome and filling option that provides a good amount of fiber and essential nutrients. Sabudana Khichdi Sabudana Khichdi is a popular fasting dish made from tapioca pearls, peanuts, and potatoes. This breakfast food recipe is light and easy to digest, making it a great option for a healthy breakfast. Besan Chilla Besan Chilla is a savory pancake made from chickpea flour and vegetables. This healthy breakfast food is high protein and fiber, making it a nutritious and satisfying option for breakfast. Serve it with green chutney for added flavor. Moong Dal Cheela
Moong Dal Cheela is another type of savory pancake made from split green gram (moong dal). This breakfast food is rich in protein and is also high fiber breakfast, making it a healthy and filling breakfast choice. It can be served with a side of yogurt or chutney. Ragi Porridge
Ragi, or finger millet, is a highly nutritious grain that can be made into a delicious porridge. This healthy breakfast food is rich in calcium and iron, making it a great option for a nutritious start to your day. Sprouts Salad
A fresh and crunchy sprouts salad can be a great breakfast food idea. Sprouts are rich in protein and other essential nutrients, making them a perfect choice for a healthy breakfast. Add some chopped vegetables and a squeeze of lemon for extra flavor. Paneer Bhurji Paneer Bhurji is a scrambled paneer dish cooked with spices and vegetables. This breakfast food recipe is high in protein and makes for a delicious and filling breakfast option. Serve it with whole wheat toast or roti. It’s a nice addition from paneer recipes Aloo Poha
Aloo Poha is a variation of the traditional poha, with the addition of potatoes. This breakfast food is a great way to start your day with a balanced meal that is both filling and nutritious. Fruit Smoothie
A fruit smoothie made with yogurt and a variety of fruits can be a refreshing and nutritious food for breakfast. It’s quick to prepare and provides a good amount of vitamins and minerals to start your day right.
These breakfast food ideas are perfect for anyone looking to start their day with a nutritious and delicious meal. Each of these recipes provides a good balance of essential nutrients, making them ideal choices for a healthy breakfast. For more breakfast food recipes and ideas, visit Manjula’s Kitchen and explore a wide range of nutritious and tasty options. FAQs What are some healthy breakfast food options?
Healthy breakfast food options include Upma, Poha, Vegetable Paratha, and Masala Oats. These dishes are rich in nutrients and provide a good start to your day. What are some easy breakfast food recipes?
Easy breakfast food recipes include Idli, Methi Thepla, and Sabudana Khichdi. These dishes are simple to prepare and packed with nutrition. What is a good breakfast food for weight loss?
A good breakfast food for weight loss includes options like Dalia, Besan Chilla, and Sprouts Salad. These dishes are low in calories and high in fiber, making them perfect for weight management. What are some quick breakfast food ideas?
Quick breakfast food ideas include Moong Dal Cheela, Ragi Porridge, and Paneer Bhurji. These dishes are easy to prepare and provide a nutritious start to your day. What is the best food for breakfast?
The best food for breakfast includes a variety of options like Aloo Poha, Fruit Smoothie, and Ragi Porridge. These dishes are rich in essential nutrients and help keep you energized throughout the day.
For more breakfast food recipes and ideas, visit Manjula’s Kitchen and explore a variety of nutritious and delicious options.
Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.This recipe will serve 3.
Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
For over 12 years, I’ve been making cooking videos, and I think it’s finally time to address some of the most frequently asked questions about a staple in almost every Indian meal: Chapati (also known as Roti or Phulka). I often get questions like why Chapatis turn out dry or hard, why they’re challenging to roll, or why the dough sticks to the rolling pin or surface.
So, here are some essential tips for making perfect Chapati. This dough also works great for whole wheat Chapati and Parathas.
When it comes to Chapati, the dough is key. Generally, you’ll need about 1 cup of whole wheat flour and around 1/2 cup of water (adding water as needed). The goal is a soft dough that doesn’t stick to your fingers, which makes it easier to roll and results in soft Chapatis. Knead the dough well for around 2 minutes, let it rest for 10 minutes, and then give it one final knead before rolling. A good test: press the dough with your fingertip; if the indentation bounces back slightly, your dough is perfect. If it doesn’t, the dough may be too firm, which can lead to dry Chapatis.
The skillet temperature is another important factor often overlooked. Here’s an easy test: sprinkle a few drops of water on the skillet—if it sizzles, you’re ready to cook. A heavier skillet is ideal for even cooking and can help your Chapati puff up like a balloon.
You can also refrigerate the dough for 2-3 days. To store it properly, lightly oil the dough and the container. Use a spacious bowl with a tight-fitting cover for best results.
These tips will help you master the art of making soft, fluffy Chapatis. With a little practice, they’ll become second nature!
Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
1/2cupbell pepperfinely chopped, capsicum, I am using green and yellow for color
1green chilifinely chopped
1piecegingerfinely grated
2Tbspcilantrochopped, hara dhania
1cupwateras needed
1tspENOfruit salt
1tspsalt
For Seasoning
1Tbspoil
1/4tspcumin seedsjeera
1/4tspmustard seedsrai
Instructions
Preheat the oven at 350 degrees (F).
Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
I am using mini cupcake tray, will make 24 idli, oil it and set aside.
Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.
Notes
Notes: First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine
Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.
Introduction to Baked Vegetable Idli Recipe
If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.
Step-by-Step Guide on How to Make Vegetable Idli
Preparing the Batter for Baked Vegetable Idli
To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.
Incorporating Assorted Vegetables for Added Nutrition
While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.
Baking the Vegetable Idlis to Perfection
Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.
Serve and Enjoy the Baked Vegetable Idlis
Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.
Tips for Making Perfect Baked Vegetable Idlis
Ensure the batter is well-fermented for soft and fluffy idlis.
Don’t overmix the batter after adding vegetables to retain their crunchiness.
Adjust the baking time according to your oven as the temperature may vary.
Variations of Baked Vegetable Idli Recipe
Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.
Benefits of Including Baked Vegetable Idlis in Your Diet
Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.
Frequently Asked Questions (FAQs) About Baked Vegetable Idlis
Q: Can I use any other vegetables apart from the ones mentioned in the recipe?
A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.
Q: Can I make the batter in advance and store it for later use?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.
Q: Can I freeze the baked vegetable idlis?
A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.
Explore More Recipes from Manjula’s Kitchen
Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.
With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2teaspoon cumin seeds (jeera)
1/8teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2cup finely chopped spinach
1/2cup finely chopped bell pepper
1/2cup water to make batter
2tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Instructions
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.
1 big beetroot grated then squeeze out juice from it
1 green chilli chopped
coriander leaves
1tsp cumin powder
1 tsp black pepper powder
black salt as per taste
some grated ginger
wholewheat flour breadcrumbs
Spinach Tikki (Flower Shape)
2 boiled potato
100 grmchopped blanched spinach(boiled then drain in cold water)about
1 green chili chopped
coriander leaves
boiled corn chopped about 7-8 kernels
1tsp cumin powder
1 tsp black pepper powder
black salt as per taste
some grated ginger
wholewheat flour breadcrumbs
Instructions
Beetroot Tikki (heart Shape)
Mash boiled potato first, then mix grated beetroot in it.
Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.
Take some mix & make heart shape with cookie cutter.
Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.
Spinach Tikki (Flower Shape)
Mash boiled potato first, then add chopped blanched spinach in it.
Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.
Now take some mix & make flower shape with cookie cutter.
shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.
Sandwich Presentation
Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.
Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.
Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.
Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole
On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole
Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .
Kuttu ki Puri is a gluten free Buckwheat flatbread. It is a quick & easy recipe to make.This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.
1/4 cup buckwheat flour need for rolling the puries
Oil to fry
Instructions
Method
Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.
Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.
Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.
Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.
Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up slowly.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides.
Take the puris out and place them on paper towels to absorb the excess oil.
Serve puris hot or store in covered container after they cool to room temperature.
Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
1cupshredded paneeravailable in Indian grocery stores
1/2tspsalt
1/2tspcumin seedsjeera
1/8tspblack pepper
1tspginger finely shreddedadrak
2tbspcilantro finely choppedhara dhania
1tspgreen chili finely chopped
2tbsphot milk, use as needed
2tbspmelted butter
Instructions
Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.
Trim the edges of the bread slices. Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.
Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.
Notes
VariationsInstead of paneer you can also use the boiled mashed potato with same spices.
Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with makki ki roti (maize flat bread) and gur (unrefined cane sugar).
Mix corn flour with ½ cup of water and keep aside.
In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
Also need tamarind chutney for serving, check the recipe on my website
Instructions
Cooking Dal:
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.
Pakwan
Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry 2-3 puries at time until both sides are a light golden-brown.
Transfer puries over paper towel, it will absorb the extra oil.
After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.
Notes
Serve Pakwan with hot dal with drizzle of tamarind chutney.
Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (elaichi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread
Instructions
Filling
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat the same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.
Notes
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.VariationPuran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.
Mix flour, salt and water togather to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
Stir-fry, making sure to press the spinach down so the water can evaporate.
Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.
Making of Paratha
Divide the dough and spinach filling into 6 equal parts.
Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Press th filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy.
Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.
Notes
Serving suggestions
Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
Put cheese in the middle, fold over, heat, and eat like a quesadilla.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
1cupsoojisemolina flour available in Indian grocery store
1cupyogurt
1/4cupwateras needed
1/4tspsalt
2tsplemon juice
Pinchof turmerichaldi
1green chilifinely chopped
2Tbspcilantrohara dhania finely chopped
1tspEno’s fruit saltSodium Bicarbonate and Citric Acid, available in Indian grocery stores)
For seasoning:
2Tbspof oil
1/2tspblack mustard seed
2green pepperschopped into about 1/4 inch pieces
Utensils to steam Dhokla:
Dhokla makeror if you don’t have that, use all three of the following:
Covered pan large enough to hold your cake rack
Round cake-cooling rack
Round 9” cake pan
Instructions
Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
Allow batter to rest 15 to 20 minutes.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
Add mustard seeds after seeds cracke add green chili stir for few seconds.
Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.
Notes
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.
Notes
Tips: Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.If the oil is not hot enough, the puris will not puff and will be greasy.Variations:Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
Repeat for the remaining pudas.
Notes
Tips:Spread the batter quickly, or it will begin to dry and will be difficult to spread.Serving Suggestions:You can serve the puda with yogurt, hari chutney, spicy pickles.Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.VariationsZucchini can be replaced with finely chopped spinach, shredded potatoes, or finely shredded cabbage.If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.Cilantro can be replaced with ground coriander powder.
Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
How to Make Besan Cheela: Crafting a Delightful Indian Pancake
Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fatvegan alternative. Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.
Step 1: Shredding Zucchini for Besan Cheela
The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.
Step 2: Preparing Dry Ingredients for Besan Chilla
The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.
Step 3: Heating the Skillet for Making Besan Cheela
An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.
Step 4: Pouring and Spreading Batter for Besan Chilla
With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.
Step 5: Cooking the Besan Cheela to Perfection
As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.
Step 6: Repeating the Process for Besan Cheela
The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.
In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.
