Indian breakfast recipes

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Indian breakfast recipes

Source:- Google.com.pk

Coconut Sevai

I love the simplicity of today’s South Indian style breakfast or tiffin item – coconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest, easiest and tastiest dish you can ever make. I have already done a post on how to make idiyappam at home using an idiyappam maker/chakli press. Idiyappam is nothing but rice noodles/string hoppers/sevai where rice flour dough is hand pressed using an idiyappam maker and steamed.

Whenever I make idiyappam, I usually make a large batch so that I can make at least 2 varieties of flavored sevai like lemon sevai, tomato sevai, milagu sevai, vegetable sevai, puli sevai and the likes. Coconut sevai aka thengai sevai is a light tiffin that is high on flavor. Do use roasted cashew nuts as they go very well with this utterly delicious coconut sevai which I consider a gem among easy tiffin recipes.

Ingredients

Fresh coconut - 1/2 cup, grated

Idiyappam - 4 cups or a packet of ready made rice sevai

Oil - 2 tsps

Salt to taste

For tempering:

Ghee - 1 tbsp (or oil)

Mustard seeds - 1 tsp

Chana dal - 1 tsp

Split urad dal - 1 tsp

Dry red chilies - 2, tear and de-seed

Green chilis - 2, slit into two

Asafoetida - 1/4 tsp

Cashew nuts - 8, break into small pieces

Red chillies - 2

Curry leaves – 1 sprig

Method

If using store bought rice sevai, boil 4 cups of water. Add the rice sevai and turn off flame and allow to sit for 3 to 4 mts. Drain and spread the sevai on a wide plate. Drizzle a tbsp of oil, lightly mix with a ladle and set aside.

If using home made sevai, lightly loosen the strands/noodles to break into small pieces.

Heat ghee in a heavy bottomed vessel. Add the broken cashew nuts and saute till golden brown. Drain them and set aside.

In the same ghee, add mustard seeds and allow them to splutter. Add the chana dal and urad dal and allow them to turn red. Add red chilies, green chilis, curry leaves and asafoetida and mix for a few seconds.

Add the grated coconut and saute for 3 mts on low to medium flame.

Finally, add the rice sevai and salt and mix. Allow the sevai to cook on low flame for a mt. Turn off

Tips

If using store bought rice sevai, do read the instructions on the packet on how to cook it. Each brand differs on the cooking procedure.

Vegans can use oil instead of ghee. It tastes great even with oil.

Neer Dosa Recipe

Ever since I posted Mangalorean egg curry that I served with Neer Dosa, I have been bombarded with requests to post Neer Dosa recipe. Last weekend, I prepared Neer Dosa and served it with Mangalore chicken curry. Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water.

These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation. My Konkani friends gave me some tips on how to prepare neer dosa (called panpole in Konkani) that does not stick to the pan which I have listed in the ‘Tips’ section below the Neer dosa recipe. The vegetarians enjoy Neer dosa with spicy tomato chutney or coconut chutney, saagu, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut. The non-vegetarians enjoy it with chicken/mutton/fish/egg curry, egg roast or chicken/mutton/prawn sukka. One can enjoy these dosas even after they turn cold.

Ingredients

Raw rice - 1 1/2 cups (you can use Sona Masuri)

Fresh coconut - 2 tbsps, grated (optional)

Salt to taste

Oil to grease pan

Method

Wash and soak rice for at least 3-4 hours.

Drain the water and grind the rice along with the grated coconut to a fine paste adding water as required. The batter has be like a flowing liquid (the consistency of water) and must be ground smooth. The batter when rubbed between your fingers should feel smooth and not coarse.

Add salt to taste and mix well. To test the consistency of batter, the batter should not form a coating on the back of the spoon. If it does, add more water to the batter. It should appear like buttermilk consistency. There is no need to ferment the batter. You can use the batter immediately to prepare neer dosa.

Grease an iron tawa and heat it on high flame. Do the sprinkle test. When you sprinkle a few drops of water on the hot pan, it should sizzle. Reduce flame and pour a ladle full of batter (a little more than 1/4 cup) from the sides of pan in a circular motion. Fill the center and holes if any with more batter.

Place a lid over the pan and cook on medium high flame for approx a minute. The dosa will remain white and not brown. So do not overcook it. The sides will leave the pan and the upper lay will appear dry. At this point slowly lift the sides with a spatula, fold in half and again fold it in half to form a triangle.

Remove from pan, place on a serving plate and serve the neer dosa with chutney of your choice, egg curry or chicken curry.

Tips

Use aged rice. Sona masuri works well.

Ensure that you season the pan well with oil before pouring the batter. If you do not season well, the dosa will stick to the pan.

If the batter is thick, the dosa will stick to the pan.

Each time you make neer dosa, enusure that you mix the batter well before pouring on the pan.

Once you pour the batter, there is no need to add oil along the sides or in the holes like we do for rava dosa.

There is no need to flip the dosa and cook the other side.

Cast iron pan works best but you can use a non-stick pan too. If using a non stick pan, use a pan that has a lip (sides). Once the pan is hot, pour the batter in the center of the pan and swirl it all around so that it forms a uniform thin layer. Since the batter is of a watery consistency, you should be able to swirl it all around the pan.

This dosa batter is not spread like a masala dosa batter. The batter is splashed on the pan like one would for rava dosa.

Left over batter can be refrigerated and used the next day.

If you have refrigerated the batter, bring it to room temperature and mix really well before preparing the dosa. Cold dosa batter will stick to the pan.

Once you have made the Neer dosa, place it on a wide plate. Place the second Neer dosa next to it and not on top of it as it tends to stick when hot.