Lobia dosa| Karamani dosai recipe without rice. Healthy dosai recipe, no fermentation needed, easy to make lobia dosa with step-by-step pictures and a short video.

Karamani | Black-eyed bean | Lobia | Chawli beans – We South Indians use this bean mainly in Sundal and kuzhambu. For Karadaiyan Nombu Adai, we also use this karamani. After the recent nombu celebration, I was left with a pack of karamani (lobia). I have heard about this dosa from a friend some time ago, so I thought I would try this using the karamani I had.

A protein-packed, fiber-rich dosa using 2 major ingredients, and the best part is that no fermentation is needed. Also, no rice is used in this recipe. It is diabetic friendly recipe. This lobia dosa is perfect for a busy weekday breakfast and a perfect weeknight dinner too.

With just the soaked lobia and a few other basic ingredients in a mixer jar, you can make a healthy, tasty dosa. For more healthy recipes, visit Jeyashri’s kitchen Instagram page and YouTube Channel.

• Karamani vadai recipe | lobia vadai
• Karamani Sundal recipe
• Karamani vella sundal recipe
• Semiya Kesari, Karamani sundal recipe
• Dosa batter recipe | how to make crispy dosa |south indian breakfast recipes |indian kitchen basics
  
  

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Karamani dosai | Lobia dosai recipe

No rice added no fermentation needed karamani dosai

Course Breakfast | Dinner, Main Course

Cuisine South Indian

Keyword Dosa recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 dosais

Author Jeyashri suresh

Ingredients

• ½ cup karamani | lobia
• 4-5 red chilis
• Salt as needed
• 2 pinches asafoetida
• Oil to cook
• Water as needed

Instructions

• Wash and soak ½ cup for 4-5 hours.
• Add 3-4 red chilis to this
• Grind this into a smooth paste.
• Add little water to adjust the consistency
• No need to ferment this batter.
• Add little salt and 2 pinches of asafoetida
• Mix well.
• Heat a dosa tawa
• Pour a ladle of dosa batter and drizzle oil
• Cook on one side.
• Once cooked flip the dosai.
• Take out and enjoy hot
• Karamani dosa ready

Notes

1. You can add 1-2 tbsp of chana dal while soaking for extra crispiness.

2. You can add 1 tsp of fenugreek seeds while soaking.

3. This karamani dosa batter stays good in the refrigerator for 3-4 days.

4. KAramani dosai pairs well with kara chutney or any sambar

The post Lobia dosa|Karamani dosai recipe appeared first on Jeyashri's Kitchen.

Soya keema sandwich recipe – A simple and healthy protein-rich sandwich recipe with soya chunks and paneer filling.

Soya chunks are a rich source of protein, but many friends do not prefer to eat them. I have posted a few recipes using soya chunks in Jeyashri’s kitchen. This recipe is a perfect one for non-soya chunks lovers. I am not a great fan of soya chunks, but I mask them with Indian masalas and eat them. The same filling can be used as a filling for paratha, too.

Everyone at home loves sandwiches. So I always try to make different fillings. This one is a super hit one at home and everyone loved it. You can use the soya granules we get in the shops or cook the big chunks and pulse them to get the minced texture. I have added some paneer to this filling to get a nice taste. You can add scrambled tofu also instead of paneer. The addition of some veggies to this makes it healthier. You can pack this for lunch box or can make this for breakfast or after school snack too.

Also check out soya chunks biryani, Soya chunks pepper fry, soya kheema pav, Schezwan Soya chunks Manchurian, Soya chunks cutlet

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Soya Veg Keema sandwich recipe

Protein rich soya kheema sandwich recipe, healthy breakfast recipes

Course Breakfast | Dinner

Cuisine Indian

Keyword protein-rich food, sandwich recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 12 Bread slices
• 3 tsp oil
• 1 onion finely chopped
• 3 tbsp finely chopped carrot
• ¼ cup finely chopped broccoli
• 2 tbsp capsicum
• ¼ cup scrambled paneer
• ½ cup soya chunks
• 2 tbsp chopped spinach
• 1.5 tsp red chili powder
• 1 tsp chaat masala
• ¼ tsp turmeric powder
• Salt as needed
• 2 tbsp coriander leaves
• Green chutney as needed
• Butter to toast the sandwich
• Few cucumber slices

Instructions

• In a pan add oil and add the onions
• Cook till translucent
• Boil the soya chunks in water for 2 minutes
• Drain the water and squeeze the extra water
• Pulse in the mixie jar.
• 1 cup scrambled soya chunks is ready
• Add the carrot, broccoli, capsicum, scrambled paneer and scrambled soya chunks.
• Cook for 2 minutes
• Add the red chili powder, chaat masala, turmeric powder and salt.
• Mix well and cook for 1-2 minutes
• Add 2 tbsp coriander leaves and switch off the flame
• Add little butter in a pan
• Place a slice of wheat bread
• Spread green chutney on one side of the bread.
• Place 2 tbsp of soya veg keema and 2 cucumber slices
• Place another bread
• Cook on both sides
• Take out from the pan
• Cut and serve
• Soya chunks veg keema sandwich is ready.
• You can pack this for school lunch box too

Video

Notes

1. You can add cabbage, grated beetroot, sweet corn, peas, spring onion greens to the soya keema veg sandwich
2. Use wheat sandwich or you can serve this as an open toast on Sour dough bread.

• In a pan add oil and add the onions
• Cook till translucent.

• Boil the soya chunks in water for 2 minutes
• Drain the water and squeeze the extra water
• Pulse in the mixie jar.
• 1 cup scrambled soya chunks is ready.

• Add the carrot, broccoli, capsicum, scrambled paneer and scrambled soya chunks.
• Cook for 2 minutes.

• Add the red chili powder, chaat masala, turmeric powder, and salt.
• Mix well and cook for 1-2 minutes.

• Add 2 tbsp coriander leaves and switch off the flame.

• Add a little butter to a pan
• Place a slice of wheat bread.
• Spread green chutney on one side of the bread.
• Place 2 tbsp of soya veg keema and 2 cucumber slices.

• Place another bread
• Cook on both sides
• Take out from the pan.

• Cut and serve
• Soya chunks veg keema sandwich is ready.
• You can pack this for the school lunch box too.

Notes:

• You can add cabbage, grated beetroot, sweet corn, peas, and spring onion greens  to the soya keema veg sandwich
• Use wheat sandwich or you can serve this as an open toast on Sourdough bread.

The post Soya keema sandwich recipe appeared first on Jeyashri's Kitchen.

Capsicum sandwich recipe | Tri-color sandwich recipe | Bell pepper sandwich – Kudamilagai sandwich – Easy capsicum cheese sandwich recipe with full video and step-by-step pictures.

Sandwich is one of my most favorite and I love to have it for lunch or dinner too. Usually, I don’t prefer it with cheese but the addition of cheese in this capsicum sandwich was too yummy. After moving to Hongkong, I stopped using my sandwich maker as I don’t have much space. I am using tawa for making sandwiches and I really love it. The only thing I am missing is the grilled lines on the top of the sandwich, which looks good in the picture.

Coming to this sandwich is one of the easiest sandwich recipes, you don’t need to cook anything for the filling. Just chop everything and mix well with spices and fill it inside the sandwich. The addition of green chutney gives an amazing taste to the sandwich.

Also check out cauliflower sandwich, Paneer sandwich, sprouts sandwich, mushroom sandwich

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Capsicum cheese sandwich recipe

Tricolor sandwich recipe, perfect for snack and lunch box too

Course Breakfast, Dinner

Cuisine Global, Indian

Keyword sandwich recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Jeyashri suresh

Ingredients

• 4 slices bread
• Green chutney as needed
• Butter as needed
• 4 tbsp Grated cheese or cheese slice

For the filling

• ¾ cup capsicum cubed
• 1 onion finely chopped
• 1 green chili finely chopped
• 1 tsp pepper powder
• 1 tsp chaat masala
• Salt as needed

Instructions

• In a bowl add the cubed capsicum, finely chopped onion, chopped green chili, pepper powder, chaat masala and salt.
• Mix well.
• Spread green chutney on one side of the bread
• Place 2 tbsp of capsicum mixture on the top of this.
• Sprinkle cheese on the top.
• Spread green chutney on another bread.
• Place this on the stuffed portion of the bread .
• Heat a pan and add butter on this.
• Place this on the hot tawa.
• Cook this on both sides in medium flame till it becomes golden brown.
• Take this out from the pan.
• Cut this into square or triangle.
• Repeat the same for the rest of the stuffing and bread.

Video

Notes

1. You can add boiled sweet corn to this capsicum sandwich.

2. Cheese slice can be added instead of grated cheese.

3. You can saute the onion and capsicum and stuff in the sandwich.

4. Capsicum sandwich is a perfect one for tiffin |breakfast | snack or lunch box too.

• In a bowl add the cubed capsicum, finely chopped onion, chopped green chili, pepper powder, chaat masala and salt.
• Mix well.

• Spread green chutney on one side of the bread.

• Place 2 tbsp of capsicum mixture on the top of this.

• Sprinkle cheese on the top.

• Spread green chutney on another bread.
• Place this on the stuffed portion of the bread .

• Heat a pan and add butter on this.
• Place this on the hot tawa.
• Cook this on both sides in medium flame till it becomes golden brown.

• Take this out from the pan.
• Cut this into square or triangle.

The post Capsicum sandwich recipe appeared first on Jeyashri's Kitchen.