Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full. 

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

• Aloo Poha Recipe (Batata Poha)
• Aval Varattiyathu Recipe
• Lemon Poha Recipe
• Coconut Poha Recipe (Thengai Aval)
• Puli Aval Recipe | Tamarind Poha Recipe

Masala Poha Video

Masala Poha Ingredients

• Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
• Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
• Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
• Tomato - Gives moisture and adds tanginess to this dish.
• Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
• Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
• Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
• Green chilli - I slit it and add. It gives heat and flavour .
• Curry leaves - is added for tempering.
• Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
• Salt - I add to taste. Start with less because you can always add more later.
• Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli. 

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Masala Poha Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Masala Poha Recipe

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, masala recipes, poha recipes, recipes, upma, upma recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 620kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chilli
• 1 medium sized onion finely chopped
• 1 medium sized medium sized tomato
• 1 heaped teaspoon ginger garlic paste
• ¼ cup carrot
• ¼ cup peas
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
• To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
• Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
• Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
• Saute until onions turn golden then 1 medium sized tomato finely chopped.
• Saute until it turns mushy. Cook covered so that is mushes up well and fast.
• Add ¼ cup carrot, ¼ cup peas.
• Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
• Check if the veggies are cooked soft.
• Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
• Give a quick mix until the raw smell of masalas leave.
• Add poha along with 1 tablespoon coriander leaves.
• Give a quick mix, cook covered for 2 minutes and switch off.
• Serve hot or warm!

Video

Notes

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Nutrition

Serving: 125g | Calories: 620kcal | Carbohydrates: 110g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 1151mg | Potassium: 278mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3043IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 7mg

The post Masala Poha Recipe appeared first on Sharmis Passions.

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before. 

Similar Recipes

• Ragi Chapathi Recipe (Nachni Roti)
• Chapati Noodles | Roti Noodles
• Muttai Mittai Recipe
• Scrambled Eggs Recipe
• Masala Chapati Recipe

Egg Chapathi Ingredients

• Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
• Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
• Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
• Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
• Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
• Pepper powder - This is added for gentle heat. Increase little if you like more spice.
• Salt - Salt is added to taste. Go slow as chapathi already has some salt.
• Oil - Oil is used for tempering. Ghee also work for more flavour.
• Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
• Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
• Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

If you have any more questions about this Egg Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Egg Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Egg Chapathi Recipe | Mutta Chapathi Recipe

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

Course dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, egg recipes, roti, roti recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 96kcal

Author Sharmilee J

Ingredients

• 4 nos chapathi
• 2 nos eggs
• ½ cup onion chopped finely
• ½ cup tomato chopped finely
• ¼ teaspoon fennel seeds powder
• salt to taste

To temper:

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• few nos curry leaves
• 1 no green chilli slitted

Instructions

• Take the chapathis, tear it roughly and set aside.
• Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it shrinks and is transparent.
• Then add tomatoes. Sauté for few min then using a masher mash it up, then keep sauteing until it turns mushy.
• Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
• Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
• Switch off and serve Egg chapathi hot!

Notes

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Nutrition

Serving: 125g | Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg

The post Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.

Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

This is a great option for people who wants to eat dosa but keep calories low. Quinoa Dosa does not add much calories as regular dosa so people on diet can eat without any guilt. This batter is to be fermented for 8 hours to rise and becomes ready to use.

About Quinoa Dosa

Quinoa Dosa is made using quinoa, idli rice, urad dal and fenugreek seeds. These ingredients come together to make a healthier version of regular dosa that tastes good. Quinoa gives nutrition and replaces rice so that you get better health benefits.

Quinoa Dosa is a healthy variation for breakfast. This quinoa dosa is a great alternate to the usual dosa batter so do try this.You can use the same batter for both idli and dosa as you prefer.

Quinoa is high in protein and has better nutritional value than regular rice. Urad dal makes the batter soft and fluffy when ground properly. The fenugreek seeds adds flavour and helps in fermentation. When you spread the batter thin on the tawa it becomes crispy outside.

I make quinoa dosa because my family likes healthier options but still want to enjoy dosa. It tastes just as good as regular dosa and you don't feel guilty eating it. 

Quinoa Dosa Ingredients

• Quinoa - I used quinoa as the main grain. It replaces most of the rice and gives better nutrition and protein to the dosa.
• Idli rice - I added some idli rice because it helps with fermentation and texture. It balances quinoa nicely.
• Urad dal - I used urad dal for softness. It is grind well and makes the batter fluffy and airy when fermented.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and helps in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Dosa Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing as shown.Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin like this.

6.Drizzle oil and cook until it starts to brown. Flip over and cook for 2 seconds then fold and serve.

Serve hot!

Expert Tips

• Soak together - I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time - I grind quinoa and rice for 30 to 40 minutes. Don't rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully - I sprinkle water as needed while grinding. Don't add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters - I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter - I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin - I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. It tastes best when fresh and warm. Storage is not recommended, leftover batter in fridge and it stay good for 2 to 3 days.

FAQS

1. Can I reduce soaking time?

Soaking for 3 to 4 hours is must. Shorter soaking time makes grinding difficult and the batter will not be smooth.

2. How do I know if the batter is  fermented well?

When fermented properly the batter rises up and smells nice and sour. You see small bubbles on top.

3. Can I use regular rice instead of idli rice?

You can use regular rice but idli rice work better for fermentation and texture.

4. Can I add more quinoa?

Yes you can use more quinoa but keep some idli rice because it helps with fermentation.

5. How thin should I spread the dosa?

Spread it as thin as you can. Thin dosa becomes crispy and tastes much better than thick ones.

If you have any more questions about this Quinoa Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Quinoa Dosa Recipe

Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Course Breakfast, dinner

Cuisine American, Indian

Keyword Dinner recipe, dosa batter, dosa recipes, quinoa recipes, tiffin recipes

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Soaking time 3 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 3 people

Calories 531kcal

Author Sharmilee J

Ingredients

• 1 ½ cups quinoa
• ½ cup idli rice
• ½ cup urad dal
• 1 teaspoon fenugreek
• salt as per taste

Instructions

• Soak rice and quinoa together for at least 3-4 hours.
• Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 mins for grinding.
• Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 mins.
• Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
• Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
• As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing. Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin.
• Drizzle oil and cook until it starts to brown, Flip over and cook for 2 seconds then fold and serve.
• Serve Quinoa Dosa hot with chutney and sambar!

Notes

• Soak together - I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time - I grind quinoa and rice for 30 to 40 minutes. Don't rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully - I sprinkle water as needed while grinding. Don't add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters - I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter - I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin - I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Nutrition

Serving: 50g | Calories: 531kcal | Carbohydrates: 97g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 524mg | Fiber: 13g | Sugar: 0.04g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 7mg

The post Quinoa Dosa Recipe appeared first on Sharmis Passions.

Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Quinoa Idli is a healthier version of idli made by replacing major portion of rice with quinoa in the regular making of Idli. Quinoa Idli is a delight for people on diet, diabetics as it does not add as much calories as the regular Idli. Quinoa Idli is relished with sambar, chutney or idli podi.

About Quinoa Idli

Quinoa Idli is made by combining quinoa, rice, urad dal and fenugreek seeds. Quinoa adds nutrition and all the ingredients bind together well and makes the idli soft.

This idli batter is made by grinding quinoa and rice together, then mixing with ground urad dal and fenugreek seeds. This batter is to be fermented for 8 hours to rise and become fluffy. The idlis steam cook till they are done and comes out soft and spongy.

Fenugreek seeds helps the fermentation process, you soak and grind separately each ingredient to reach perfect consistency. The quinoa and rice batter id grind together till smooth. The urad dal and fenugreek batter ground till fine and smooth.

The fermentation takes 8 hours and the batter rises and becomes light. The texture becomes fluffy and spongy from fermentation. When you steam cook them they come out soft inside. The idlis stay light and not heavy like regular ones because of quinoa.

I love making idli batter using millets, and I prefer making these quinoa idli for breakfast as well as for dinner options.

Similar Recipes

• Tomato Quinoa Recipe
• Quinoa Dosa
• Quinoa Chocolate Cake
• Quinoa Kheer Recipe
• Quinoa Muffins Recipe

Quinoa Idli Ingredients

• Quinoa - I used quinoa as main ingredient. It replaces major portion of rice and adds nutrition.
• Idli rice - I used idli rice. It helps bind ingredients and make idlis fluffy.
• Urad dal - I used urad dal. It bring fluffiness and helps idlis rise during cooking.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and help in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Idli Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.

6.Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.

7.Using the spoon remove the idlis. Transfer to hot box

Serve hot with chutney and sambar!

Expert Tips

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. They taste best when freshly steamed. You can store leftovers in container at room temperature for one day. 

FAQS

1. Can I use regular rice?

Idli rice work best for fluffy texture. Regular rice might work but idlis does not come out as soft and fluffy.

2. What if batter does not ferment properly?

Make sure container is in warm place. Fermentation needs warm temperature to ferment properly. Try in warm corner or use oven light.

3. Can I reduce soaking time?

Soaking for 3 to 4 hours is minimum. Shorter soaking time make grinding difficult and batter not smooth.

4. How long can I keep the batter?

Fermented batter stays good for 2 to 3 days in refrigerator. After that it starts to spoil so better to make idlis fresh.

5. Can I make without fenugreek seeds?

You can skip fenugreek but it help fermentation. Without it fermentation might be slower so better to add.

If you have any more questions about this Quinoa Idli  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Idli  Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Quinoa Idli Recipe

Quinoa Idli is a healthier version of idli made with quinoa instead of rice for making idli. The idlis come out fluffy and light with nice texture. This quinoa idli can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

Course dinner

Cuisine American, Indian

Keyword Dinner recipe, easy idli for beginners, healthy idli, Idli recipes, quinoa recipes, step by step idli, tiffin recipes

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Soaking & Fermenting Time 12 hours hours

Total Time 13 hours hours 5 minutes minutes

Servings 10 idlis

Calories 159kcal

Author Sharmilee J

Ingredients

• 1 ½ cups quinoa
• ½ cup idli rice
• ½ cup urad dal
• 1 teaspoon fenugreek
• salt as per taste

Instructions

• Soak rice and quinoa together for at least 3-4 hours.
• Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.
• Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.
• Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.
• Close with lid and set aside for 8 hours for fermenting. Mix well. The batter will be thick.
• Grease your idli plates with oil, take a ladle full of the batter and pour into the mould.
• Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off. Remove the idli plates, dip a spoon in water.
• Using the spoon remove the idlis. Transfer to hot box.
• Serve Quinoa Idli hot with chutney and sambar!

Notes

• Soak properly - I soaked quinoa and rice together for 3 to 4 hours. Both should be soft enough to grind smooth.
• Grind smooth - I grind both batters till completely smooth. Add water slowly and only when batter stick to sides. Don't add too much water.
• Separate grinding - I grind quinoa-rice batter and urad dal-fenugreek batter separately. This helps each reach perfect consistency and texture.
• Ferment properly - I fermented for 8 hours in closed container. The batter will rise and become thick and fluffy.
• Grease idli plates - I greased plates with oil before pouring batter. This help idlis come out easily without sticking.
• Check doneness - I insert a spoon into idli after 10 minutes. If it comes out clean thats the right stage to stop cooking.

Nutrition

Serving: 50g | Calories: 159kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3mg | Potassium: 157mg | Fiber: 4g | Sugar: 0.01g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 2mg

The post Quinoa Idli Recipe appeared first on Sharmis Passions.

Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.

It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling. 

About Mushroom Sandwich

Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great. 

You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.

The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.

I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.

Similar Recipes

• Mushroom Pepper Fry
• Mushroom Masala Recipe
• How to clean mushrooms
• Mushroom Rice
• Mushroom Fried Rice

Mushroom Sandwich Ingredients

• Bread slices - I used regular bread slices. Four slices make two nice sandwiches.
• Mushrooms - I chopped them finely so they are easy to stuff. Fresh mushrooms works best for this sandwich.
• Onion - I used finely chopped onion. It adds sweetness and helps flavour blend nicely.
• Capsicum - I chopped it fine too. It adds crunch and colour to the filling.
• Pepper powder - I used for mild heat. It brings nice flavour to the mushroom filling.
• Garam masala powder - I added for warmth and spice. It makes filling taste complete.
• Cheese - I used mozzarella cheese grated. It melts nicely when sandwich is cooked.
• Salt - I add for taste while cooking, add less because you can always add more later.
• Oil - I used for sautéing the filling. It help flavours come out nicely.
• Jeera - I used for tempering. It adds nice aroma and flavour.
• Ginger garlic paste - I used for depth. It brings nice taste to the mushroom filling.

How to make Mushroom Sandwich Step by Step

1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.

2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.

3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.

4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.

Cut and serve hot!

Expert Tips

• Sautéing - I cook mushroom on high medium flame so that it does not let out water. This keeps mushroom crunchy inside sandwich.
• Capsicum - I sauté capsicum only for minute. If you cook too long it becomes soft and loose crunch.
• Chop fine - I chop mushrooms finely so that it is easy to stuff. Halved or sliced mushroom makes sandwich difficult to eat.
• Spread butter - I spread butter on top of bread before putting in sandwich maker. This helps bread turn golden and crispy.
• Preheat - I preheat sandwich maker before adding bread. This helps it cook evenly and turn golden quickly.
• Tempering - I temper oil with jeera and ginger garlic paste. This adds nice flavour to the filling.
• Generous filling - I add generous amount of mushroom filling because it tastes better with more filling inside.

Serving and Storage

Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.

FAQS

1. Can I skip cheese?

Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.

2. Can I use different cheese?

Yes you can use any cheese you like. Cheddar or other melting cheese works well too.

3. What if I don't have sandwich maker?

You can use tava or griddle and press with spatula. It takes a bit longer but works fine.

4. Can I add more vegetables?

Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.

5. How do I store leftover?

You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.

If you have any more questions about this Mushroom Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mushroom Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Mushroom Sandwich Recipe

Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, Baking, baking recipes, bread, bread recipes, mushroom recipes, recipes, sandwich, sandwich recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 Sandwiches

Calories 125kcal

Author Sharmilee J

Ingredients

• 4 nos bread slices
• ½ cup mushrooms chopped
• 2 tablespoon onion finely chopped
• 2 tablespoon capsicum finely chopped
• ¼ teaspoon pepper powder
• ½ teaspoon garam masala powder
• 4 tablespoon grated cheese I used mozzarella
• salt to taste

To temper:

• 2 teaspoon oil
• ¾ teaspoon jeera
• 1 teaspoon ginger garlic paste

Instructions

• Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent.
• Then add capsicum saute for a minute, do not let it soften.
• Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water.
• Saute for 2 mins then add pepper powder and garam masala powder.
• Saute for 2 mins and switch off.Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.
• Seal it with another slice of bread, spread butter on top.
• Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.
• Cut and serve Mushroom Sandwich hot!

Video

Notes

• Sautéing - I cook mushroom on high medium flame so that it does not let out water. This keeps mushroom crunchy inside sandwich.
• Capsicum - I sauté capsicum only for minute. If you cook too long it becomes soft and loose crunch.
• Chop fine - I chop mushrooms finely so that it is easy to stuff. Halved or sliced mushroom makes sandwich difficult to eat.
• Spread butter - I spread butter on top of bread before putting in sandwich maker. This helps bread turn golden and crispy.
• Preheat - I preheat sandwich maker before adding bread. This helps it cook evenly and turn golden quickly.
• Tempering - I temper oil with jeera and ginger garlic paste. This adds nice flavour to the filling.
• Generous filling - I add generous amount of mushroom filling because it tastes better with more filling inside.

Nutrition

Serving: 75g | Calories: 125kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 135mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 1mg

The post Mushroom Sandwich Recipe appeared first on Sharmis Passions.

Radish Chutney is a tasty chutney made by cooking radish with onion, spices then grinding them and tempering it with spices. Radish Chutney can be enjoyed with idli, dosa, uttapam. If you are looking for different chutney recipes then this is sure a refreshing change.

This is just easy chutney to make at home when you run out of tomatoes. It comes together in 25 minutes and you can make a big batch and store it for few days.You can make this at least once a month because my family loves it for breakfast.

About Radish Chutney

Radish Chutney is a chutney made with radish, onions, chana dal and spices. These ingredients come together and tastes great with South Indian tiffin items like idli, dosa, upma etc. Radish gives it a mild flavour and the spices balance it perfectly.

The onions in this recipe adds mild sweetness and balances the spices flavours, also the chana dal adds crunch and nutty flavour to the chutney, together the flavours blend and create something really taste great. The tempering with mustard seeds and urad dal adds the finishing touch.

What I love about this chutney is how simple it is to make. You just need to sauté the vegetables, cook them well and grind everything together. The texture comes out smooth and creamy. It goes well with idli, dosa and uttapam and taste good for breakfast or dinner.

I usually make radish chutney during vegetable season when radish is fresh. My family appreciates it because it is healthier than packaged chutneys and tastes homemade. The raw smell is gone once you cook radish properly so it safe to eat.

Similar Recipes

• Mooli Paratha | Radish Paratha
• Palada Payasam Recipe
• Carrot Chutney Recipe
• Chutney Recipes | Chutney Varieties
• Little Heart Cookies

Radish Chutney Ingredients

• Radish - I used white radish cubed for this chutney. You can use pink radish too if you prefer. It gives mild flavour when cooked well.
• Onion - I chopped it roughly and added for sweetness and helps to balance the spices in the chutney.
• Chana dal - I used for nutty flavour and crunch. It is already dry so it roasts quick when you fry it.
• Coriander seeds - I added for flavour. These seeds bring subtle taste that complete the chutney.
• Red chillies - I used for medium spice. You can add 4 if you want more heat.
• Garlic - It gives depth and flavour that make chutney taste nice.
• Oil - I used for sautéing and tempering. It help flavours come out and blend together.
• Salt - I added to taste. Start with less because you can always add more.
• Mustard seeds - I used for tempering. They splutter and add nice flavour to the chutney.
• Urad dal - I used split urad dal for tempering. It turns golden and adds crunch on top.
• Curry leaves - I added fresh curry leaves for tempering.

How to make Radish Chutney Step by Step

1.Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 mins until fragrant. Add onion.

2.Add required salt and saute till transparent then add radish. Saute for 2 minutes.

3.Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect. Saute for 2 minutes. Switch off and cool down completely.

4.Transfer to mixer jar. First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.

5.In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves saute till dal turns golden. Transfer tadka to chutney, mix well.

Serve with idli, dosa

Expert Tips

• Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
• Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
• Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
• Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
• Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
• Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.

Serving and Storage

Serve radish chutney with idli, dosa or uttapam for breakfast. It pair well with south Indian food and taste good at room temperature. Store this in airtight jar at room temperature and it stay good for 4 to 5 days without any problem.

FAQS

1. Can I use pink radish instead?

Yes you can use pink radish too. It gives similar flavour and texture as white radish so no issues adding them.

2. Why does my chutney smell raw?

It gives raw flavour if radish is not cooked well enough. Cook it longer until it is soft and no raw smell remains.

3. Can I add extra chilli?

Yes you can add 4 red chillies instead of 2 for more heat. Adjust based on your preference.

4. How long it stays fresh?

It just stays good for 4 to 5 days in airtight jar at room temperature. You can refrigerate for longer.

5. Can I skip tempering?

You can but tempering adds nice flavour and texture. It only takes few minutes so I recommend tempering the chutney.

If you have any more questions about this Radish Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Radish Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Radish Chutney Recipe (Mullangi Chutney)

Radish Chutney is a tasty chutney made by cooking radish with onion, spices then grinding them and tempering it with spices. Radish Chutney can be enjoyed with idli, dosa, uttapam. If you are looking for different chutney recipes then this is sure a refreshing change.

Course Breakfast, Side Dish

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, dosa sidedish, idli side dish, radish recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Calories 333kcal

Author Sharmilee J

Ingredients

• 1 cup radish cubed
• 1 small sized big onion chopped roughly
• 1 tablespoon chana dal
• 1 teaspoon coriander seeds
• 2 nos red chillies
• 1 big fat garlic clove
• 1 tablespoon oil
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal
• few curry leaves

Instructions

• Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 minutes until fragrant. Add onion.
• Add required salt and sauté till transparent, then add radish. Sauté for 2 minutes.
• Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect.
• Switch off and cool down completely. Transfer to mixer jar.
• First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.
• In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves sauté till dal turns golden. Transfer tadka to chutney, mix well.
• Serve  Radish Chutney with idli, dosa or uttapam and enjoy!

Notes

• Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
• Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
• Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
• Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
• Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
• Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.

Nutrition

Serving: 75g | Calories: 333kcal | Carbohydrates: 27g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 51mg | Potassium: 478mg | Fiber: 9g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 2mg

The post Radish Chutney Recipe (Mullangi Chutney) appeared first on Sharmis Passions.

Peanut Chutney Powder is a flavourful, aromatic condiment made by grinding roasted peanuts, fried gram and spices. Peanut Chutney Powder is used for making peanut chutney and also as a side for idli, dosa by mixing it with oil. Peanut Chutney Powder serves as a taste enhancer too for curries and gravies.

This powder is used for making peanut chutney or serves as a side with idli and dosa. You can mix it with oil and eat with rice too. It also works as a taste enhancer for curries and gravies. The powder stays fresh for long time so you can make a big batch and store.

About Peanut Chutney Powder

Peanut chutney powder is made using roasted peanuts, fried gram dals and a few basic spices. It has a bit coarse texture and not fully smooth which gives that homemade touch. You can mix it with hot ghee, rice or have it with idli, dosa. The roasted chillies and garlic adds a great taste that mix really well with the lentils.

Peanut Chutney Powder also known as groundnut chutney powder is one of the tasty side dish for idli, dosa or even rice.

The powder has a slightly coarse texture which is better than fine powder. It stays dry and don't clump up in jar. The flavour is warm, nutty and aromatic. This powder is quite common in many South Indian homes where podis are like regular part of daily meals.

You can make this powder more or less spicy based on how many chillies you use. Some people add more garlic for stronger flavour. You can skip curry leaves if you don't like them. This powder works great as a side dish or for making chutney.

I usually make big batch of this powder and keep for whole month. My family enjoys it on warm rice with ghee. The flavour stay strong and fresh for long time.

Similar Recipes

• Peanut Butter Recipe (Homemade Peanut Butter)
• Peanut Rice Recipe
• Peanut Chutney | Groundnut Chutney
• Peanut Chaat Recipe
• Peanut Butter Milkshake Recipe

Peanut Chutney Powder Ingredients

• Peanuts - Peanuts are used as main ingredient for this powder. They give nutty flavour and makes powder taste rich.
• Fried gram dal - Fried gram dal is added for sweetness and texture. It help s the powder stay dry and crunchy.
• Red chillies - I used red chillies for spice and flavour. You can add more or less based on spice level you like.
• Garlic - I added garlic for aroma and warm taste. Big fat cloves gives better flavour than small ones.
• Curry leaves - I used curry leaves for slight citrusy flavour. They add aroma to powder without overpowering taste.
• Oil - I added oil for frying garlic and curry leaves. Just little bit helps flavours release and blend.
• Salt - I used salt for seasoning the powder. Rock salt gives better taste than regular salt.

How to make Peanut Chutney Powder Step by Step

1.I had de-skinned peanuts so used it. Dry roast until golden spots appear here and there, set aside. Now take fried gram dal.

2.Roast until golden, set aside. Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 minutes. Cool down all the ingredients completely.

3.Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture. Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.

Serve with idli,dosa or with hor rice and ghee.

Expert Tips

• Roasting peanuts - I roast peanuts until golden spots appear. Don't over roast or they may burn and taste bitter.
• Roasting dal - I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
• Cooling - I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
• Grinding - I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
• Not over grinding - I don't run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
• Storage - I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Serving and Storage

Serve this powder with hot rice and ghee or side dish for dosa or idli with oil. Store leftover powder in an airtight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1. Can I use peanuts along with skin?

You can use peanuts with skin. Just roast and rub between palms to remove skin. Blow away the skin and use the peanuts.

2. How do I know peanuts are roasted enough?

Roast until golden spots appear on peanuts. Smell should be strong and nutty. Don't over roast or they taste burnt.

3. Can I use Kashmiri chillies?

Yes you can but then the chutney won't be much spicy, so adjust it how you like.

4. Can I skip the garlic and curry leaves?

You can skip them but flavour come out different. They add warmth and aroma. It may taste more plain without them.

5. Can I use raw peanuts?

You need to roast raw peanuts first. Raw peanuts don't give same flavour and taste different.

If you have any more questions about this Peanut Chutney Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Peanut Chutney Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Peanut Chutney Powder Recipe

Peanut Chutney Powder is a flavourful, aromatic condiment made by grinding roasted peanuts, fried gram and spices. Peanut Chutney Powder is used for making peanut chutney and also as a side for idli, dosa by mixing it with oil. Peanut Chutney Powder serves as a taste enhancer too for curries and gravies.

Course Main Course

Cuisine Indian

Keyword chutney recipes, dosa sidedish, idli side dish, peanut recipes, podi recipes, recipes, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15 cup

Calories 72kcal

Author Sharmilee J

Ingredients

• 1 cup peanuts
• ¼ cup fried gram dal
• 2 big fat cloves garlic
• 3 red chillies
• ½ teaspoon oil
• few curry leaves
• salt / rock salt to taste

Instructions

• I had de-skinned peanuts so used it. Roast until golden spots appear here and there, set aside.
• Now take fried gram dal. Roast until golden, set aside.
• Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 mins. Cool down all the ingredients completely.
• Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture.
• Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.
• Serve Peanut chutney Powder for idli, dosa or with hot rice and ghee.

Notes

• Roasting peanuts - I roast peanuts until golden spots appear. Don't over roast or they may burn and taste bitter.
• Roasting dal - I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
• Cooling - I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
• Grinding - I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
• Not over grinding - I don't run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
• Storage - I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Nutrition

Serving: 15g | Calories: 72kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post Peanut Chutney Powder Recipe appeared first on Sharmis Passions.

Tomato Quinoa is a tangy, spiced meal made by cooking quinoa and tempering it with onion, tomatoes, spices and veggies. Tomato Quinoa is a healthier version of tomato rice with its fibre content and a filling treat for people on diet and diabetes.

You can make this in 30 minutes and it comes out delicious and satisfying. This is quite healthier version of tomato rice because quinoa has more fibre and protein. It is filling and good for people on diet and those watching blood sugar.

About Tomato Quinoa

Tomato Quinoa is made using quinoa grain, tomatoes and simple spices. Quinoa is cooked soft and fluffy first. Then fresh tomatoes are cooked down with onions, garlic and spices like sambar powder and cumin. This is a good option when you want something quick and nutritious to eat.

The texture is light and fluffy. Each grain of quinoa stays separate and doesn't clump together. The quinoa absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The tomato masala coat every grain has tangy taste from tomatoes and warm spice flavour from sambar powder.

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The dish tastes good hot or warm and pairs well with papad. It is simply a great option for a light satisfying meal.

I usually make this for healthy meal with more nutrition. My family love it because it feel different from regular dal rice. The combination of quinoa and sambar spices feels fresh and interesting.

Similar Recipes

• More quinoa recipes here
• Coconut quinoa
• Quinoa kesari
• Curd quinoa
• Lemon quinoa

Tomato Quinoa Video

Tomato Quinoa Ingredients

• Quinoa - Quinoa is used as main grain for this dish. It has high fibre and protein which makes it healthier than rice.
• Tomatoes - Tomatoes are added for tangy flavour and soft texture. Fresh tomatoes give natural taste to the masala.
• Onion - I used onion as base for tempering. It is soft and blends well with tomato masala.
• Garlic - I added garlic for aroma and flavour.
• Green chilli - I used for spice and freshness. You can add more or less based on how spicy you like it.
• Sambar powder - This give all the sambar spice flavours at once and warm flavour. It gives authentic taste to tomato masala.
• Cumin seeds - I used cumin seeds for tempering and aroma. They give nutty flavour to the dish.
• Clove and cinnamon - I added these for warmth and depth. They make the masala taste richer and more complex.
• Coriander leaves - I used coriander leaves at end for fresh taste. They add colour and light flavour.
• Oil - I added oil for cooking quinoa and tempering spices. It help flavours release and masala cook well.

How to make Tomato Quinoa Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.Heat oil in a pan - add clove and cinnamon, then jeera let it splutter. Add green chilli and garlic fry for a minute.

5.Then add onion fry until transparent then add chopped tomatoes saute till mushy.

6.Add sambar powder, give a quick saute then cook covered for few minutes until its mushy and raw smell leaves completely.

7.Add cooked quinoa, toss well finally add coriander leaves give a quick toss and switch off.

Serve hot or warm with papad.

Expert Tips

• Rinsing - I rinse quinoa well before cooking. This removes any dirt and helps it cook evenly and taste clean.
• Toasting - I toast quinoa in oil for minute before adding water. This help grains stay separate and fluffy after cooking.
• Checking - I check quinoa after 15 minutes to see if water is absorbed fully. If moisture is still there, I cook for 5 more minutes.
• Tomato masala - I cook tomato masala until completely soft and mushy. Raw smell should not be there and it should blend well.
• Mixing - I add quinoa to warm masala and toss gently. This helps masala coat grains without breaking them.

Serving and Storage

Serve this hot with pappad or vadagam. It just tastes best when warm and fresh. Leftovers can be stored in refrigerator for 2 days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I buy quinoa?

Quinoa is available in most supermarkets and online stores now. Look in the healthy food or grain section. 

2. Can I use rice?

You can use but it is a different dish, rice don't have the same fibre as quinoa. 

3. How to find if quinoa is cooked properly?

Small tail comes out from each grain, it should look fluffy and grain stay separate. 

4. Can I add vegetables?

Yes you can add vegetables, add them when you fry onions so they cook with masala. They add crunch and taste good.

5. Is tomato quinoa good for diabetics?

Quinoa have low glycemic index which good for blood sugar. But check with doctor for your diet. It healthier choice than white rice.

If you have any more questions about this Tomato Quinoa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Tomato Quinoa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Tomato Quinoa Recipe

Tomato Quinoa is a tangy, spiced meal made by cooking quinoa and tempering it with onion, tomatoes, spices and veggies. Tomato Quinoa is a healthier version of tomato rice with its fibre content and a filling treat for people on diet and diabetes.

Course Lunch, Main Course

Cuisine American, Indian

Keyword Dinner recipe, quinoa recipes, tomato recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 people

Calories

Author Sharmilee J

Ingredients

To cook quinoa:

• ½ cup quinoa
• ¼ teaspoon oil
• 1 cup water

For tomato quinoa:

• 1 tablespoon oil
• 1 no clove
• ¼ inch cinnamon
• 1 no green chilli slitted
• ½ teaspoon cumin seeds
• 1 tablespoon garlic chopped
• ½ cup onion chopped finely
• 2 nos tomatoes chopped roughly
• 1 teaspoon sambar powder
• 1 tablespoon coriander leaves
• salt to taste

Instructions

• Measure and take quinoa in a bowl, rinse it well. Drain.
• Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute. Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 mins.
• You will see a small tail coming out and quinoa should have absorbed all the water. After 15 mins check if there is no moisture switch off and set aside for 10 mins. Then open and fluff it up. If there is moisture then cook for 5 more mins.
• Heat oil in a pan - add clove and cinnamon, then jeera let it splutter. Add green chilli and garlic fry for a minute.
• Then add onion fry until transparent then add chopped tomatoes saute till mushy.
• Add sambar powder, give a quick sauté then cook covered for few mins until its mushy and raw smell leaves completely.
• Add cooked quinoa, toss well finally add coriander leaves give a quick toss and switch off.
• Serve Tomato Quinoa hot or warm with papad.

Video

Notes

• Rinsing - I rinse quinoa well before cooking. This removes any dirt and helps it cook evenly and taste clean.
• Toasting - I toast quinoa in oil for minute before adding water. This help grains stay separate and fluffy after cooking.
• Checking - I check quinoa after 15 minutes to see if water is absorbed fully. If moisture is still there, I cook for 5 more minutes.
• Tomato masala - I cook tomato masala until completely soft and mushy. Raw smell should not be there and it should blend well.
• Mixing - I add quinoa to warm masala and toss gently. This helps masala coat grains without breaking them.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The post Tomato Quinoa Recipe appeared first on Sharmis Passions.

Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

Similar Recipes

• Carrot Muffins Recipe (Eggless)
• Eggless Whole Wheat Jaggery Muffins Recipe
• Eggless Vanilla Muffins Recipe
• Eggless Banana Muffins Recipe
• Eggless Fruit Cake Recipe

Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Christmas Morning Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Christmas Morning Muffins Recipe

Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

Course Baking, Snack

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, cardamom powder recipe, christmas recipes, maida recipes, milk recipes, Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 7 muffins

Calories 186kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon salt
• ⅛ cup + 1 tablespoon sugar
• 1 no egg
• ½ cup yogurt
• ⅓ cup milk
• ⅛ cup butter
• ½ teaspoon vanilla essence

For the crumble topping:

• ½ tablespoon butter
• 1 tablespoon wheat flour
• 1 tablespoon sugar
• 1 pinch salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• 2 tablespoon tutti frutti / cranberries

For the glaze:

• ⅓ cup powdered sugar
• ¼ teaspoon vanilla essence
• ⅛ teaspoon nutmeg powder
• 2 to 3 teaspoon milk

Instructions

• To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
• Mix well using a whisk. In another mixing bowl add butter and sugar.
• Whisk it then add an egg.
• Whisk well until creamy. Add curd and milk.
• Whisk well. Then add vanilla essence.
• Add flour mixture and mix it .Set aside.
• To prepare the crumble topping :

  Add all the ingredients listed under 'for crumble topping', mix it and set aside. Now scoop out the batter.
• Line muffin liners to a muffin tray and transfer scooped out batter to it. Add some crumble topping to each muffin, sprinkle some tutti frutti to it.
• Bake in preheated oven at 200 deg C for 18-20 mins or until the top turns golden. Let the muffins cool down completely.
• To prepare glaze :

  Add powdered sugar, nutmeg powder, vanilla essence and milk.
• Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins. Enjoy Christmas Morning Muffins!

Notes

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Nutrition

Serving: 30g | Calories: 186kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg

The post Christmas Morning Muffins Recipe appeared first on Sharmis Passions.

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack. 

About Ragi Semiya

Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.

You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.

I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.

Similar Recipes

• Curd Semiya | Thayir Semiya
• Semiya Ice Recipe (Vermicelli Popsicle)
• Semiya Upma | Vermicelli Upma
• Semiya Biryani Recipe
• Semiya Kichadi Recipe

Ragi Semiya Ingredients

• Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
• Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
• Oil - I used regular cooking oil for tempering. You can use coconut oil also.
• Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
• Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
• Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
• Hing - Added a small pinch for the tempering. It addd depth and traditional taste.

How to make Ragi Semiya Step by Step

1.Make ragi idiyappam first. You can use readymade ragi sevai too, make it as per pack instructions and proceed. I used homemade ragi idiyappam. Let it cool down for a while. Separate it and set aside.

2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.

3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden

4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.

Serve hot!

Expert Tips

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1. Can I use store bought ragi semiya?

Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.

2. Can I add more vegetables?

Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.

3. Can I make it ahead of time?

Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.

4. Can I make sweet version?

Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.

5. Can I skip curry leaves?

Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.

If you have any more questions about this Ragi Semiya do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Semiya? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Ragi Semiya Recipe

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, recipes, semiya recipes, upma, upma recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 1302kcal

Author Sharmilee J

Ingredients

• 1 ½ cups ragi idiyappam
• ¼ cup onion finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• few nos curry leaves
• 2 small red chillies
• a pinch hing

Instructions

• Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
• Heat oil in a pan - add the items listed under ' to temper' let it splutter.
  
• Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
  
• Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
  
• Serve Ragi Semiya hot!

Notes

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Nutrition

Serving: 150g | Calories: 1302kcal | Carbohydrates: 269g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 1807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 133mg | Calcium: 1248mg | Iron: 15mg

The post Ragi Semiya Recipe appeared first on Sharmis Passions.

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

This is usually made when you want a healthier breakfast option instead of regular wheat poori. It makes a nice change for weekends at home. It feels light on the stomach and rich in calcium and fibre. It brings a healthy change to regular breakfast routine.

About Ragi Poori

Ragi poori is a variation to the classic Indian poori. This is made with ragi flour instead of using only wheat flour, this small change make the poori looks more attractive and taste more wholesome. It is soft inside and lightly crisp outside.

The texture of Ragi Poori depends on the dough consistency. If kneaded soft and rolled slightly thick, the pooris puff up nicely while frying. The ragi gives a gentle earthy aroma which blend swell with wheat flour. The combination makes it different but equally delicious as regular poori.

There are small variations you can try with this recipe. Few people add roasted peanuts for crunch. You can serve it plain or pair with potato masala or even simple curd. It is flexible recipe which you can adjust based on your taste and preference.

I usually make ragi poori when I want something more nutritious for my family. Instead of making same wheat poori again, this feel like a different idea to try. My family enjoys it because it tastes fresh and has that homemade feel.

Similar Recipes

• Poori Recipe | Puri Recipe
• Poori Masala Recipe
• Mango Poori Recipe
• Bajra Poori
• Potato Kurma Recipe

Ragi Poori Video

Ragi Poori Ingredients

• Ragi Flour - I use ragi flour as the main ingredient for this poori. It gives a nutritious, wholesome taste and makes the poori healthier than regular flour poori.
• Wheat Flour - I add wheat flour along with ragi flour to help bind the dough. It works together with ragi flour to create the right texture for the poori.
• Water - I add water little by little to knead the dough. You may not need the full quantity, so add slowly until the dough reaches the right consistency.
• Salt - I add salt to taste for flavour. It enhances the taste of the poori and balances the flavour.
• Oil - I use regular cooking oil for frying the poori. You can use any neutral oil for deep frying.

How to make Ragi Poori Step by Step

1.To a mixing bowl - add ragi flour, wheat flour and required salt

2.Mix well.Add water little by little and start kneading.

3.It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough.Keep covered for 15 minutes. Then open and knead again once.

4.Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.

5.Flatten them into small slightly thick discs. Repeat to finish the dough.Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Serve hot with spicy masala.

Expert Tips

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Serving and Storage

Serve this hot with potato masala, It also tastes nice with little jaggery sprinkled on top if you like it more sweet. It is best enjoyed fresh and hot directly from the pan. Store leftover pooris in an airtight box at room temperature for few hours. You can reheat it gently but it tastes better when had fresh.

FAQS

1. Can I add sugar?

Yes, you can add a little sugar for sweeter poori. Do not add too much as it may make the pooris brown fast while frying.

2. Can I skip salt?

Yes, you can skip it. Ragi itself give nice flavour and taste, so it works fine without salt too.

3. Why are my pooris not puffing up?

Dough may be too tight or rolled too thin. Also check oil temperature is correct and hot enough before frying.

4. Can I prepare dough ahead?

Yes you can make it a few hours in advance, keep it covered and avoid storing for too long in the fridge.

5. Can I use only ragi flour?

You can try but the dough may break apart easily. Wheat flour help bind the dough, so it work best with both flours together.

If you have any more questions about this Ragi Poori Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Poori Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Ragi Poori Recipe

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

Course Breakfast, dinner

Cuisine Indian

Keyword millet recipes, ragi recipes, tiffin recipes, wheat flour recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 pooris

Calories 51kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• ½ cup wheat flour
• salt to taste
• ½ cup water didn't use fully

Instructions

• To a mixing bowl - add ragi flour, wheat flour and required salt. Mix well.
• Add water little by little and start kneading.
• It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.
• Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.
• Flatten them into small slightly thick discs. Repeat to finish the dough.
• Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook.
• Remove and carefully drain in tissue. Serve Ragi Poori hot with spicy masala.

Video

Notes

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Nutrition

Serving: 25g | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 35mg | Iron: 1mg

The post Ragi Poori Recipe appeared first on Sharmis Passions.

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.

About Aloo Poha

'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.

There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.

The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.

If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.

Similar Recipes

• Masala Poha
• Coconut Poha Recipe (Thengai Aval)
• Aloo 65 | Potato 65
• Aval Varattiyathu Recipe
• Lemon Poha Recipe

Aloo Poha Video

Aloo Poha Ingredients

• Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Potato - Cut potatoes into small cubes and cook them until crisp.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Sugar - is added to give a balance in taste.
• Salt - is added to balance the flavours and taste.

How to make Aloo Poha Step by Step

1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.

2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.

3.Toss well and set aside.

4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.

5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.

6.Saute for 2 minutes, remove and set aside.

7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.

8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.

9.Add ½ cup onion, saute until slightly golden.

10.Add poha, fried peanuts, potatoes.

11.Mix it well. Sprinkle little water.

12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.

13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.

Serve hot! Aloo poha is ready!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

Serving and Storage

Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.

FAQS

1.What is Aloo Poha?

Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.

2. Which type of poha is best for Aloo Poha?

Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.

3. How do I keep poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.

If you have any more questions about this Aloo Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aloo Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Aloo Poha Recipe (Batata Poha)

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Course Breakfast

Cuisine Indian

Keyword 20 mins recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup thick poha
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon sugar
• 1 ½ tablespoon peanuts
• ½ cup potatoes
• ½ cup onion
• 1 tablespoon coriander leaves
• water as needed

To temper

• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chillies

Instructions

• Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
• Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
• Toss well and set aside.
• Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
• Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
• Saute for 2 minutes, remove and set aside.
• In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
• Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
• Add ½ cup onion, saute until slightly golden.
• Add poha, fried peanuts, potatoes.
• Mix it well. Sprinkle little water.
• Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
• Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
• Serve hot! Aloo poha is ready!

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

The post Aloo Poha Recipe (Batata Poha) appeared first on Sharmis Passions.

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Podi Idli Recipe (Podi Mini Idli)

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Course Breakfast, Snack

Cuisine Indian

Keyword chilli idli, chilli idly, easy idli for beginners, healthy idli, how to make chilli idli, how to make idli chaat, how to make idli fingers, how to make masala idli, how to make podi idli, idli milagai podi, idli podi recipe, Idli recipes, snack recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 206kcal

Author Sharmilee J

Ingredients

• 30 mini idli
• 1 medium sized onion
• 1 tablespoon oil
• 1 ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 2 tablespoon idli podi
• salt to taste

Instructions

• To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
• Add 1 small sprig curry leaves, let it splutter.
• Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
• Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
• Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
• Add 1 ½ tablespoon ghee.
• Give a quick mix.Toss in high flame and switch off.
• Serve podi idli hot!

Video

Notes

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Nutrition

Serving: 150g | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.2mg

The post Podi Idli Recipe appeared first on Sharmis Passions.