These Savory Garlic Oats with mushroom and a masala fried egg is healthy and delicious way to switch up breakfast when you are bored of regular sweet oatmeal.

We eat a lot of oats in all forms, but lately I’ve been really tired of eating them sweet. So I started experimenting with a lot of savory oat recipes which are just as satisfying but healthier. Plus, you are totally omitting out the 2-3 teaspoons of sugar you might normally add to your oatmeal.

If you’re not really a savory oatmeal person, then I think this recipe is about to change that. Imagine warm, creamy oats with a lovely garlicky flavor, with mushrooms, a perfect runny egg, and topped with chilli oil. Sounds heavenly, right? These savory garlic oats are versatile and how! Make it a breakfast salad bowl with mixed greens or toss it up with some spices to quirk things up! Because who doesn’t want oats with a twist for breakfast?

Ingredients for Savory Garlicky Oatmeal

Oats: I have used instant or quick oats for this recipe as they cook quickly, which makes them super convenient. You could also use rolled or steel-cut oats, just remember to adjust the cook time accordingly

Oil: Olive oil for it’s neutral flavor, but you could use peanut, canola, sunflower, vegetable, etc.

Garlic: Finely chopped for lots of flavor and aroma

Mushroom: Adds a lovely smokey flavor and sneaks in extra nutrition

Eggs: Half-fried until the yolk is cooked but still runny.

Chilli oil: For some heat. You can use red chilli powder instead

Water: To cook the oats

Seasoning: Salt and pepper for flavor

Frequently Asked Questions

Richa’s Top Tips

• Pressure cook oats if possible. I would highly recommend pressure cooking the oats to help them cook fast and come to the perfect consistency. Believe me, it’s a game changer for rushed mornings.
• Adjust the amount of water if you like. For thicker oats, use a little less water. Add a splash more after cooking if you prefer them looser and creamier.
• Cook the egg just the way you like it. I love a sunny-side-up egg here so the runny yolk mixes into the creamy oats.

Storage Instructions

• Store leftover savoury oats in an airtight container in the refrigerator for up to 2 days. The oats will thicken as they sit, so add a splash of water or milk while reheating and stir well until creamy again.
• For the best texture, store the mushrooms and fried egg separately and add them fresh when serving. You can add chilli oil just before serving.

Customisation Ideas

• Add more vegetables. Toss in spinach, peas, corn, broccoli or finely chopped bell peppers along with the mushrooms for added flavor, texture, and nutrition.
• Make it cheesy. Stir some grated cheddar, mozzarella or parmesan into the hot oats for an extra creamy finish.
• Switch up the toppings. Try sautéed paneer, tofu, avocado or crispy chickpeas instead of mushrooms.
• Make it spicy. Add chopped green chillies, red chilli flakes or a spoonful of chilli crisp to the oats.
• Change the flavour profile: Add a little soy sauce and sesame oil to the oats and top with spring onions for an Asian-inspired version.

I tried to keep this savoury oatmeal recipe healthier by not adding any cheese. But believe me a dash of grated cheddar cheese really takes things to a whole new level!

If you make this oatmeal for breakfast, do send me your pictures over on my Instagram @my_foodstory.

Watch Savory Garlic Oats Recipe Video

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Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

Course Breakfast

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 Portions

Calories 167kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1/2 cup rolled oats
• ½ teaspoon grated garlic
• ¾ teaspoon salt. divided
• 1 ½ cups water
• 2 teaspoons olive oil or any neutral cooking oil
• 200 gms mushrooms sliced
• 1 egg

Instructions

• Add rolled oats, garlic, ½ teaspoon of salt and 3 cups of water to a pressure cooker. Close the lid, bring to pressure and cook for 3 whistles. Let the pressure release naturally.
• While the oats are cooking, heat 2 teaspoons of oil in a pan, add sliced mushrooms and saute for 3-4 minutes till they turn golden brown. Take off the heat. Sprinkle ¼ teaspoon of salt, mix well and transfer to a plate or bowl.
• Heat the same pan, add 1 teaspoon of oil, and once the pan is very hot, crack one egg and cook till the white part is cooked but the yolk is runny.
• To serve, add 2-3 ladles of cooked oats from the pressure cooker to a bowl, top with half the fried mushrooms, place the fried egg on top, drizzle chilli oil on top and serve hot.
• Repeat the same for serving the rest of the oats.

Video

Notes

1. Feel free to experiment with different herbs, cheeses and even toppings like sundried Tomatoes, Olives or Jalapenos.
2. Adjust water to keep oats to your desired consistency.
3. Feel free to swap the fried egg with soft boiled eggs or scrambled eggs. But we prefer the crispy, fried egg with a runny yolk.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 919mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Savory Garlic Oats with Egg and Mushroom appeared first on My Food Story.

This Mexican oatmeal bowl recipe is savoury, spiced, and loaded with toppings that make it feel more like a taco bowl than a bowl of oats. 

Oats for breakfast don’t have to mean the same old sweet porridge every morning. This Mexican oatmeal bowl is a really fun way to eat oats if you’ve never tried them savoury before. The oats in the recipe are cooked with garlic, taco seasoning, paprika, and a squeeze of lime, and then topped with things like corn salsa, avocado, cheddar, and jalapenos. It takes about 15 minutes and feels a lot more like brunch than a regular bowl of porridge.

The recipe is completely customisable, so you can top it with whatever you enjoy. If your family already loves our high protein dosa or moong dal chilla for breakfast, this oatmeal bowl makes a really nice change on mornings when you want something quick and different.

Ingredients for Mexican Oatmeal Bowl

Oats: I have used rolled oats which I have pressure cooked to help them cook fast and come to the perfect consistency.

Garlic: Minced and sautéed before the oats go in. 

Seasoning: Taco seasoning, paprika powder, lime juice, and salt. These give the oats their Mexican flavour.

Toppings: Corn salsa, grated cheddar, avocado, and jalapenos. 

Oil: For sautéing the garlic.

Richa’s Top Tips

• Don’t overcook the oats. They only need 3-4 minutes of simmering after the water comes to a boil. Any longer and they turn gluggy and lose their texture. You want them cooked but still with a little body to them.
• Adjust the water to get the consistency you like. Some people prefer their oats thick and porridge-like, others like them a little looser. Start with the 2 cups and add more if needed.
• Make this fresh and eat it immediately. Oatmeal dries out and turns stodgy really fast once it cools. This isn’t a recipe you want to make ahead or save for later. It’s best eaten straight from the pot.
• Go heavy on the toppings. The toppings are what make this bowl exciting. Don’t hold back on the salsa, avocado, and cheddar. They add freshness, creaminess, and flavour that the oats need.

Frequently Asked Questions

Storage Tips

• Best eaten fresh. This is one of those recipes that doesn’t store well. Oatmeal dries out and becomes thick and gluggy as it cools, so make only as much as you plan to eat right away.
• Freezing: Not recommended for the same reason. The texture won’t come back after freezing and thawing.
• Prep ahead tip: If you want to speed up your mornings, you can pre-mix the dry seasoning (taco seasoning, paprika, salt) and keep it in a small jar. When you’re ready, just sauté the garlic, add oats, water, the seasoning mix, and you’ll have breakfast ready even faster.

Serving Ideas

These Mexican oats are a complete breakfast on their own, but here are a few ways to make the morning even better:

• With a Watermelon Lime Smoothie: A cold, refreshing smoothie alongside a warm, savory oatmeal bowl is a really good morning combination.
• With a cup of Masala Chai: If you want to keep it simple, a hot chai alongside this bowl is all you need.
• With Air Fryer Poached Eggs on top: A poached egg with a runny yolk over the savoury oats adds protein and makes the bowl even more filling.

Customisation Ideas

• Add protein: A fried egg, grilled chicken strips, sautéed prawns, or even some black beans on top turn this from a light breakfast into a really filling meal.
• Swap the toppings: Guacamole instead of plain avocado, pico de gallo instead of corn salsa, or sour cream and pickled onions for a completely different flavour profile. Use whatever you enjoy on your tacos.
• Make it Indian style: Skip the taco seasoning and add cumin powder, turmeric, and a pinch of chaat masala instead. Top with chopped onions, tomatoes, green chutney, and sev for a desi savoury oats bowl.

Did You Know?

Oats are one of the few grains that actually lower cholesterol. They contain a soluble fibre called beta-glucan that forms a gel-like substance in your gut, which binds to cholesterol and prevents it from being absorbed into the bloodstream. Studies have shown that eating just 3 grams of beta-glucan a day, roughly one bowl of oats, can reduce LDL cholesterol by 5-10%. 

If you’ve been eating oats the same sweet way every morning, give this savoury breakfast oatmeal bowl a try and see how you feel about savoury oats. I think one bowl is all it’ll take to convert you. Share your bowls with me on Instagram @my_foodstory when you make it.

Watch Mexican Oatmeal Bowl Recipe Video

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Mexican Oatmeal Bowl

A power packed healthy oatmeal bowl upgraded with Mexican flavours. Added flavours from garlic, lemon and paprika make this meal truly scrumptious.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 portions

Calories 263kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 teaspoon Oil
• 2 Garlic Cloves minced
• ¾ cup Quick cooking Oats
• ½ teaspoon Taco Seasoning refer to Notes
• ¼ teaspoon Paprika Powder
• ½ teaspoon Lime Juice
• 2 cups Water
• Salt to taste
• Corn Salsa for topping
• grated Cheddar for topping
• Avocado for topping
• Jalapeno for topping

Instructions

• Pressure cook oats along with garlic, salt, and water for about 2 whistles on high heat. Turn off the flame allow the pressure to release naturally.
• Transfer to a bowl and taco seasoning, paprika powder, and lime juice.
• Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

Video

Notes

1. You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
2. I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like – grilled chicken or prawns, chipotle dressing, guacamole etc.,
3. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy. 

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 215mg | Fiber: 6g | Sugar: 1g | Vitamin A: 246IU | Calcium: 42mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mexican Oatmeal Bowl | Savory Oatmeal Recipe appeared first on My Food Story.

If you are looking for egg breakfast ideas, then you are in the right place. Here are 17 quick and easy egg breakfast ideas that are high protein and healthy!

Eggs are one of the most popular choice of breakfast, and I think it’s for all the right reasons! Firstly, egg breakfast recipes are quick and easy to make. Most often 15 minutes is all you need to put together an egg breakfast dish. And honestly, that is such a blessing on rushed weekday mornings. Secondly, eggs are so versatile and you can cook them in so many different ways. Which means you will never be bored eating eggs for breakfast again. From the simple boiled egg or poached eggs to omelette, shakshuka, fried, and frittata, you have an egg recipe for each day of the week.

And lastly, eggs are so incredibly healthy! They’re high in protein, full of good fats, and come loaded with micro nutrients. All of these things make them ideal to eat at the start of the day.

Being a big fan of eggs for breakfast myself, I had to create a post with all of my favorite egg breakfast recipes. These are all incredibly easy to make, come together quickly, and we have tested multiple times. so you know they’re both fool-proof and delicious. So if you are looking for egg breakfast ideas or high-protein egg recipes to start your right, look no further because this post has you covered!

Egg Breakfast Recipes

Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

View Recipe

Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

View Recipe

Chinese Steamed Eggs (with mushroom topping)

Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.

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Stuffed Eggs (Indian Style)

These Indian style Stuffed Eggs are the easiest way to give your daily boiled eggs an upgrade. Spicy, herby, and garlicky, this dish is an absolute banger!

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Air Fryer Boiled Eggs

This air fryer boiled eggs recipe is the perfect mess-free way to make your eggs every morning. Saves so much effort and precious stove space!

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4 from 1 vote

Anda Paratha

Flaky paratha meets fluffy spiced egg in this super easy Anda Paratha recipe that’s equal parts nostalgic and next-level delicious!

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1 from 1 vote

Boiled Egg Mayonnaise

A simple mayo recipe made from boiled eggs and a few other pantry staples. Perfectly creamy and delicious, but without all the excess fat and additives commonly found in store-bought mayonnaise!

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Korean Omelette Rolls

These Korean Omelette rolls seem fancy but are a breeze to make, especially in a regular round pan. Packed with pantry staples like eggs and veggies, these rolls are a healthy, tasty, and kid-approved delight!

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5 from 1 vote

Chilli Oil Fried Eggs

A splendid breakfast dish made with homemade chilli oil combined with a fried egg!

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Spicy Masala Shakshuka

Spicy masala shakshuka is an Indian take on the traditional Middle Eastern dish. Eggs are poached till just set in a flavourful, spicy gravy that's so good you'll be licking the pan clean.

5 from 6 votes

Street Style Egg Bhurji

Try this street style egg bhurji, if you love eggs for breakfast. A twist on scrambled eggs, this recipe is spicy, buttery and full of flavour!

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Spinach Potato Veggie Frittata

Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.

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4.91 from 10 votes

Baked Denver Omelet Breakfast Casserole

Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredients – this is a thick omelette thats hearty, healthy and delicious.

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4.88 from 8 votes

Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

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5 from 4 votes

Spiced Indian Potatoes and Egg Skillet

Spiced Indian Potatoes & Eggs, cooked in a skillet for a easy holiday morning breakfast recipe. Crowd pleaser, kid friendly and gluten free.

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5 from 1 vote

One Pan Indian Masala Omelette Frittata

Check out this exciting recipe for a one pan Frittata that’s inspired by the Indian Masala Omelette. It’s spicy, has garam masala and can be made on the stovetop or the oven!

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Indian Masala Egg French Toast

Loaded with onions, tomatoes, green chilies and coriander, these crisp Indian masala french toasts are perfect for breakfast, brunch or as a tea time snack.

View Recipe

The post 17 Egg Breakfast Recipes to help meet your protein goals appeared first on My Food Story.

These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!

These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.

We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them.  My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.

Ingredients for Perfect Poached Eggs

Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.

Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

• Don’t fill the ramekins too much. Fill them only halfway with water so there’s enough room for the egg without the water spilling over.
• Use a small steel bowl: I found that using a small steel bowl or katori actually yielded much better results as compared to glass or ceramic.
• Preheat the air fryer. Don’t skip the 200°C preheating step. Starting with a hot air fryer makes for the perfect poached eggs.
• Use tongs to remove the ramekins. They’ll be very hot after cooking, so use tongs and handle them carefully.
• Adjust the cooking time for your yolk. Six minutes gives you soft, runny yolks, but add a minute or two if you prefer your poached eggs more set.
• Scoop the eggs out gently. A slotted spoon works best for lifting the eggs from the water without breaking the delicate yolk.

Storage Tips

• Refrigerate: If you’re making these ahead, transfer the cooked poached eggs to an ice water bath immediately after cooking. Once cooled, drain and store them in an airtight container in the fridge for up to 2 days.
• Reheating: Place the chilled poached eggs in a bowl of warm water for 1-2 minutes to warm them through. Avoid boiling water, as it can overcook the eggs and turn the yolks firm.
• Freezing: Not recommended. Poached eggs don’t freeze and thaw particularly well, and the whites can become rubbery and watery.

Serving Ideas

Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:

• On avocado toast: Spoon mashed avocado over crispy toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the poached egg to a bowl of sautéed vegetables, roasted potatoes, or grains for a filling breakfast.
• With breakfast potatoes: Pair with crispy air fryer potatoes and a little hot sauce for an easy weekend breakfast.
• On an English muffin: Add the poached egg to a toasted English muffin with a little butter or cheese for a quick breakfast sandwich.
• Add it to a salad: Top a fresh salad with a poached egg and let the runny yolk act like a creamy dressing. It works especially well with greens, tomatoes, avocado, and a simple vinaigrette. 

Did You Know?

That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there. 

If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.

Watch Air Fryer Poached Eggs Recipe Video

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Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

• Boil water in a pot.
• Pre-heat airfryer at 200 C.
• Pour boiling water into 2 ramekins or any air fryer safe bowl to fill upto half the bowl. Crack an egg into each bowl.
• Airfry at 200C for 6 minutes to make soft centred poached eggs.
• Remove the ramekin bowls using tongs, gently scoop out the poached eggs, transfer to a plate and serve.

Video

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Poached Eggs appeared first on My Food Story.

Black Rice Aapam is a wholesome twist to the traditional south indian favourite (rice aapam), made with nutrient rich black rice also known as “the forbidden rice”. The naturally earthy, nutty flavour of black rice gives these Aapams a unique depth of flavour and more intense taste than the white rice Aapams. Light, flavourful and...

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The post Black Rice Aapam (Hoppers) appeared first on Mamas Secret Recipes.

Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.

We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.

And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.

If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.

Ingredients for Ragi Dosa

Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.

Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you

Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart

Rice flour: Helps make the batter light and airy and the dosa crispy

Onions: For texture and flavor in ever bite

Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness

Ginger: Finely chopped for flavor and aroma

Green chillies: Finely chopped for a kick of heat

Salt: For seasoning

Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead

Benefits of Finger Millet

• Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
• Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
• Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
• Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
• Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
• Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.

Frequently Asked Questions

Richa’s Top Tips

• Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
• Rest the batter for at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
• Cook the dosas on a low flame. This ensures they cook well and become crispy
• The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.

Storage Instructions

• Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
• Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
• Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.

Serving Ideas

Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:

• Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
• Tomato or onion chutney: Great if you like a little extra tang and spice.
• Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
• Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
• Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
• Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.

This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.

Watch Instant Ragi Dosa Recipe Video

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Instant Ragi Dosa

Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.

Course Breakfast

Cuisine South Indian

Diet Diabetic, Low Calorie, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 dosas

Calories 58kcal

Author Richa

Ingredients

• ½ cup Ragi Flour finger millet/nachni/kezhvaragu/mandua
• ½ cup Rice Flour
• 2 tablespoons Sooji Rava/Semolina
• ½ teaspoon salt
• 1 medium Onion, finely chopped approx 1/3 cup
• 2 Green Chillies finely chopped
• 1 teaspoon grated Ginger
• 12 Curry Leaves finely chopped
• 2 tablespoons finely chopped Coriander Leaves
• 1 1/2 to 2 cups Water

Instructions

Mixing Batter:

• Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
• Rest the batter for 30 minutes.

Making the Dosa:

• Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
• Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
• As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
• The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
• Serve hot with coconut chutney or any other chutney of your choice.

Video

Notes

• For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
• You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
• Leftover batter can be refrigerated and will stay fresh for up to 3 days.
• You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
• Feel free to use oil or ghee to cook the dosa
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Cook the dosas on a low flame so that they cook well and become crispy
• You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
• Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).

Nutrition

Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 100mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 0.4mg

This article was researched and written by Urvi Dalal.

The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa appeared first on My Food Story.

These potato waffles have made breakfast so much easier on busy mornings. A handful of ingredients, a waffle maker, and about 25 minutes are all you need to get something hot, cheesy, and filling on the table.

My kids are obsessed with these cheese potato waffles and honestly, so am I. They’re crispy, cheesy, and I manage to get broccoli into them without anyone complaining. The waffle maker does most of the work, which means I’m not standing over the stove on busy mornings, and that’s always a win.

If your mornings need a breakfast that’s quick and homemade but still gets everyone excited, give these a try. If our high protein dosa or moong dal chilla are already part of your morning routine, these potato waffles make a really nice change when you want something different.

Ingredients for Potato Waffle

Potato: rated into julienne-like strips. 

Cheese: A mix of grated mozzarella and a processed cheese cube. 

Egg & Milk: These bind the batter together and keep the waffles moist on the inside.

Broccoli: Cut into tiny bits and mixed right into the batter.

Tapioca Flour: Helps the waffle hold its shape and adds crispiness to the outside.

Seasoning: Salt, crushed pepper, grated garlic, and a pinch of Kashmiri chilli powder for colour.

Oil: Any neutral cooking oil like sunflower for greasing the waffle maker.

Frequently Asked Questions

Richa’s Top Tips

• Pat the potatoes completely dry after soaking. Any excess water in the batter will make the waffles steam instead of crisp. Take a minute to squeeze and pat them dry with a kitchen towel.
• Make sure the waffle maker is fully heated before adding the batter. A cold or half-heated waffle maker is the main reason waffles stick and fall apart. Give it time to heat up properly between each waffle too.
• Don’t open the waffle maker too early. It’s tempting to check, but opening it before the waffle has set will tear it apart. Give it a full 3 minutes on the first side before flipping.

Storage Tips

• In the fridge: Store cooked waffles in an airtight container for up to a day. They lose their crispiness as they cool, but they reheat well.
• Freezing: These freeze surprisingly well. Let them cool completely, stack with parchment paper between each waffle, and freeze in a Ziploc bag for up to two weeks. Great for meal prepping breakfast in advance.
• Reheating tip: Pop them back in the waffle maker for a minute or two, or in the air fryer at 180°C for 3-4 minutes. Both bring back the crispiness really well. The microwave will make them soft and chewy, so avoid it if you can.

Serving Ideas

These potato waffles are great on their own but even better with a few things on the side:

• With ketchup or mayo: The simplest way and usually how my kids eat them. A little boiled egg mayonnaise works really well if you want something homemade.
• With Egg Bhurji: A cheesy waffle with spicy egg bhurji on the side makes for the most satisfying weekend breakfast spread.
• With a stir-fried salad: Some quickly sautéed veggies alongside the waffles keeps the meal balanced and adds freshness.
• With Mango Lassi: A cold glass of mango lassi with hot, crispy waffles is a combination my kids never say no to.

Customisation Ideas

• Swap the broccoli: Finely chopped spinach, corn, bell peppers, or even grated zucchini work just as well. Use whatever your kids will eat without complaining.
• Add chicken or keema: Mix in a couple of tablespoons of cooked shredded chicken or leftover keema into the batter for a more filling, protein-heavy waffle.
• Turn them into waffle sandwiches: Make two thin waffles, spread some mayonnaise or ketchup between them, and press together. Kids go crazy for these. 
• Make a waffle chaat: Top the waffle with chopped onions, tomatoes, green chutney, sev, and a squeeze of lemon. Sounds odd, but the crispy cheesy base with chaat toppings is surprisingly addictive.

Did You Know?

Potatoes contain every nutrient a human needs to survive except calcium and vitamin D. In the 1800s, entire communities in Ireland and parts of South America lived almost exclusively on potatoes and milk for decades. The potato provided the carbohydrates, protein, fibre, and vitamins, while the milk filled the calcium gap. No other single vegetable comes close to being that nutritionally complete. 

Mornings are chaotic enough without breakfast adding to the stress. This potato waffles recipe has taken that pressure off in our house, and I think they’ll do the same in yours. Let the waffle maker do the work, enjoy your chai, and put something hot and homemade on the table without the fuss. Tag me on Instagram @my_foodstory when you make them, I’d love to see how yours turn out.

Watch Hash Brown Waffles Recipe Video

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Potato Waffle

Crispy, cheesy, and incredibly delicious, these crispy cheese potato waffles are kid-friendly, and a quick breakfast idea for busy mornings.

Course Breakfast, Snacks & Appetizers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 waffles

Calories 150kcal

Author Richa

Equipment

• 1 Waffle Maker

Ingredients

• 1 large potato grated or julienned approx. 1 ¼ cups, refer note 1
• 1 ¾ cups boiling hot water
• 1 egg
• 2 tablespoons milk
• ¼ teaspoon salt
• ½ teaspoon crushed pepper
• 1 teaspoon grated garlic
• 1 tablespoon grated mozzarella cheese
• 1 cheese cube grated, approx. 1 ½ tablespoons
• ¼ cup cheddar cheese
• 1 tablespoon tapioca flour
• ¾ cup broccoli florets cut into tiny bits
• ⅛ teaspoon kashmiri chilli powder
• 1 tablespoon sunflower or any neutral cooking oil

Instructions

• Soak grated potatoes in hot water for 10 minutes to soften them a bit, drain and pat dry with a kitchen towel. Set aside. Refer note 2.
  1 large potato grated or julienned, 1 ¾ cups boiling hot water
• Take the egg in a bowl, whisk well, Add milk, salt, pepper, garlic, grated cheeses, tapioca flour, broccoli florets, kashmiri chilli powder, grated potatoes, give a good toss to combine well to form a thick batter.
  1 egg, 2 tablespoons milk, ¼ teaspoon salt, ½ teaspoon crushed pepper, 1 teaspoon grated garlic, 1 tablespoon grated mozzarella cheese, 1 cheese cube, ¼ cup cheddar cheese, 1 tablespoon tapioca flour, ¾ cup broccoli florets, ⅛ teaspoon kashmiri chilli powder
• Heat the waffle maker and coat the plates with a teaspoon of oil.
  1 tablespoon sunflower or any neutral cooking oil
• Fill the waffle iron with ⅓ cup of batter or as per the size of your waffle maker and cook for 2 minutes, flip and cook for 2-3 minutes or until they get crisp and golden on either side. Transfer to a plate. Repeat the same process for making waffles from the rest of the batter. Make sure waffle iron is fully heated between each waffle. Serve hot.

Video

Notes

1. Potatoes to be grated on the larger side of the grater, so they are like juliennes for best results.
2. Potatoes are soaked in hot water to tenderise/soften them or they tend to be raw and do not taste good in the waffles.

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 250mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Crispy Potato Waffles (Hash Brown Waffles) appeared first on My Food Story.

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.

About Poha Recipe (Kanda Poha)

Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.

This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.

This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.

Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.

Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.

Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.

Kanda Poha Video

Poha Recipe Ingredients

• Poha - You can choose either thick poha or thin poha variety as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect poha recipe.
• 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 chilies - 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.
• Coconut - is added at the final stage or while garnishing.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Lemon juice - adds a slight tang to this dish.
• Salt - is added to balance the flavours and taste.

How to make Kanda Poha Recipe Step by Step

Preparing Poha

1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.

2.Drain water rinse it well and set aside.

3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.

4.Add salt to taste and ¼ teaspoon turmeric powder.

5.Mix it well toss for even mixing. Set aside.

6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.

Tempering for Poha

7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.

8.Now add 1 medium onion chopped.

9.Saute until it turns transparent.

Adding Poha

10.Add soaked and drained poha.

11.Give a quick mix.

Cooking Poha

12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.

13.Now open give a quick mix. Adjust salt at this stage.

Garnishing

14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.

15.Give a quick mix and switch off.

Enjoy poha hot!

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.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Serving & Storage

Serve it hot with a lavish sprinkle of sev and coriander leaves.

Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.

FAQS

1.What is poha recipe?

Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.

2.What to serve poha with?

Poha can be served along with chutney or garnished with sev and coconut.

3.Why does my poha turn mushy?

If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.

4.Why is my poha hard and chewy?

Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.

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

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

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Poha Recipe | Kanda Poha Recipe

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Course Breakfast

Cuisine Indian

Keyword poha recipes, snack recipes, tiffin recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Sharmilee J

Ingredients

• 1 cup poha thick variety
• 1 medium sized onion finely chopped
• 2 tablespoon peanuts
• 1 tablespoon coconut
• 1 teaspoon lemon juice
• 1 tablespoon coriander leaves
• ¼ teaspoon turmeric powder
• salt to taste

To temper

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 no green chillies roughly chopped
• few curry leaves

Instructions

• Get ready with all your ingredients.
• Soak poha in water for 2-3 mins. I used thick poha (which I had in hand) so I soaked for 3 mins. If its thin poha you can soak it for 2 mins that is enough else it will become mushy.
• Drain water rinse it well and set aside.
• When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more mins. Make sure not to make poha mushy so take care while soaking.
• Add salt to taste and turmeric powder.
• Mix it well toss for even mixing. Set aside.
• Heat oil in a pan - add whole peanuts, roast until crisp. Transfer to a plate and set aside.
• In the same pan add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and green chillies, give a quick saute.
• Now add chopped onion. Saute until it turns transparent.
• Add soaked and drained poha. Give a quick mix.
• Cook covered for 2 mins.If you feel its too dry you can sprinkle little water then cook covered.
• Now open give a quick mix. Adjust salt at this stage.
• Add roasted peanuts, coconut,lemon juice and coriander leaves.
• Give a quick mix and switch off to complete Poha Recipe.

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.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Nutrition

Serving: 125g | Calories: 510kcal | Carbohydrates: 78g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 723mg | Potassium: 291mg | Fiber: 5g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 205mg | Calcium: 130mg | Iron: 5mg

The post Poha Recipe | Kanda Poha Recipe 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.

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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.

This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple! 

This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out! 

The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket! 

Chutney Cheese Egg Sandwich Ingredients 

• Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.   
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 
• Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.   
• Cheese: I have grated regular processed cheese cubes for that savory salty flavor.    
• Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency. 
• Spring onion: For a sharp fresh flavor, and a slight crunch. 
• Salt: for seasoning.

Frequently Asked Questions 

Storage Tips

This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.

If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.

If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

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Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

• 2 tablespoons green chutney MFS link
• 2 hard boiled eggs grated
• 1/2 cheese cube grated
• 1 tablespoon greek yoghurt / hung curd
• ¼ cup finely chopped spring onion greens
• ⅛ teaspoon salt
• 2 slices whole wheat bread

Instructions

Stuffing

• Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
  2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt

Assembling the sandwich

• Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
  2 slices whole wheat bread

Video

Notes

1. This sandwich can also be grilled – it tastes just as good!

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.