Instant Jowar Dosa | Cholam Dosai | Jowar Dosa Recipe | Sorghum Dosa Recipe

I am a breakfast lover.. Are you? I wasn't one until a few years ago. But slowly as I started experimenting many food and started understanding and liking food, I understood the importance of having a full tummy breakfast and the variety of option that we can have and make for a good brekkie ! There used be a whole year and a half in my life where I constantly had toasted bread with honey and nutella for breakfast ! I myself am surprised now at how I managed to have that same breakfast without getting bored :D 

Now with my little one at my heels, I am in constant search for healthy, wholesome and quick to make breakfasts which is good and tastes great for both me and my little one's taste buds :) This is one such option. I bought the Jowar flour from Big Basket when they had put up an organic products sale. It is very easy to make them and very healthy too and my little one loves it (for now ;)). He has it as such without any sides but I like to spice them up with a gravy and this time I paired it up with some leftover Kohlapuri chicken from the previous day's dinner ;) So if you are like me and would like to try new healthy breakfast options, here is the recipe for you :)

Recipe Source: Here

Preparation Time : 5 minutes

Cooking Time : 10-15 minutes

Makes : 5-6 dosas

I Used:

Jowar Flour/Cholam Maavu	-	1 cup
Rice Flour Cumin Seeds	- -	½ cup ¼ tsp
Onion	-	1 medium sized chopped
Green Chilly	-	1-2 nos
Curry leaves	-	2 sprigs
Salt	-	As Needed
Oil	-	As Needed
Water	-	As Needed

The Way:

1. In a bowl add Jowar flour, rice flour, cumin seeds, chopped onions, chopped green chillies, torn curry leaves and salt and mix well

2. Add water and make a thin batter. The batter should be watery like that for rava dosa or neer dosa

3. Heat a dosa griddle or pan. Smear a tsp oil and pour the batter. Add little oil along the sides and on top of the dosa. Allow it to cook

4. Then flip over the dosa and allow it to cook. Once cooked, transfer to a plate and serve hot 

Notes:

• The batter should be runny and watery
• You can also add some chopped coriander leaves and cashews as well in the batter if you like

Cheers,

Chitz

Instant Wheat Appam | Godhumai Appam | Wheat Flour Appam | Krishna Jayanthi Recipes

So here it is as promised, next sweet recipe for your Janmashtami celebrations. It is an instant appam recipe, that too with wheat flour. If you have a paniyaram/appe pan then it's double damaka! No deep frying needed. And also it is sweetened with jaggery. What more does one need for a healthy sweet indulgence right? :) You can whip up the batter in 10 minutes and making 20 paniyarams would take around 20 minutes. So in half an hour you are done with it!

This recipe is very handy not only during festive occasions but also when you crave for a sweet with your evening cuppa kaapi/chai. Most of the ingredients would be readily there in any pantry. So it's an instant fix for that sudden sweet tooth. Initially I tried this with cup ½ jaggery and 2 bananas. Then Deeps felt it's not sweet enough and asked me to add more bananas next time. But that sweetness was fine with me. But anyways I did so the next time and also slightly increased the jaggery quantity as well. This time I got a thumbs up! So it all depends on your taste buds. So play along!

Makes: 20 appams

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Wheat Flour	-	1 cup
Rice Flour	-	1 tbsp
Grated Coconut	-	2 tbsp
Cardamom powder	-	of 1 pod
Baking Soda	-	A pinch
Salt	-	A big pinch
Jaggery	-	½ - ¾ cup
Banana	-	½ cup mashed (nearly 4 small bananas)
Water	-	As required

The Way:

1. Take the jaggery in a pan and add little water, just to immerse it. Heat it over low flame so that the jaggery dissolves completely. Filter it to remove any impurities (I use organic jaggery, hence did not filter) and keep aside. Allow it to cool

2. Mash the bananas to a smooth paste with a fork or you can also give a quick pulse in mixie

3. Now take the other ingredients together in a bowl viz. wheat flour, rice flour, grated coconut, baking soda, salt, cardamom and stir it well

4. Now add the mashed banana and jaggery syrup (it should not be hot) and mix evenly. Add water and mix well without any lumps. It should be of idly batter consistency

5. Now heat a paniyaram/appe pan. Add ½ tsp oil/ghee in all holes. Then add about 1 tbsp (depends on the size of your pan) of batter in each hole

6. Lower the flame and allow it to cook. You can cook covered for around 2-3 minutes and the flip over

7. Again now allow this side to cook for about 2-3 minutes. Transfer to a plate and it's now ready to be served with a hot cuppa chai !

Notes: 

• If you do not have a paniyaram/appe pan you can also deep fry the appams. In that case take a laddle of the batter and pour it into hot oil. The appams should come up and not sink down. That would be the right temperature for the oil

• If you do not have normal whole wheat flour you can also use atta. Taste would slightly vary as compared to normal whole wheat flour

• I use cherupazham (yelakki) variety of banana for this recipe

• Also don't pour the hot jaggery syrup to the flour mix. Allow it to cool and then add

• Stick to a pinch of baking soda. More of it can make the appams flat and sticky and will be very difficult to cook properly

Cheers,
Chitz

How to make Ada for Palada Pradhaman in banana leaf at home | Homemade Ada Recipe

So, is this a comeback? I'm not sure. For so many days, I am planning to post something in this darling space of mine, but somehow it was not happening. So today, I decided to put aside some of my usual holiday day chores and pen down something. First in my list of drafts was this all time favorite 'Ada for Adapradhaman'. It is indeed a sense of joy and pride when you go homemade on the usual 'pick from the supermarket' stuff. So when I enjoyed making the ada right from scratch at home, I made a mental note that I should share it to all those lovely readers out there.

Palada pradhaman is a must kheer/payasam for Onam Sadhya and for most weddings as well. Also this is a personal family favourite, so I should say that it is with a delay that this recipe is being featured here ;)  And this should really come in handy to all those non-residents who are not able to find 'Ada' during Onam time or when you crave for some yummy palada pradhaman ! Hope you enjoy making them at home, so do let me know how it turned out :)

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source : Deeps

Preparation Time : 10 minutes

Cooking Time : 40-45 minutes

Makes : 1 cup

I Used:

Rice Flour - 1 cup Water - ¼ cup (As required) Salt - 1 tsp Oil - 2 tbsp Banana Leaf - As required

The Way:

• Mix together the rice flour, salt & oil with enough water to make a soft dough. The dough should be moist but not too watery
• Clean and wipe the banana leaves and cut them to suit the size of your pan. Apply oil to the top of the leaves
• Make a small ball out of the dough and spread it on the banana leaf as thin as possible. You may use a sandwich knife to spread them thin and even. Using the zig-zag end of the knife make close criss cross lines in the dough 

• In a wide and thick bottomed pan, bring water to a rolling boil
• Drop the dough spread banana leaf into the boiling water

• Allow it to cook for 3-4 minutes till it becomes transparent
• Remove the cooked ada from the boiling water and add it to a bowl of warm water

• Rinse the ada for 3-5 times until the stickiness is removed
• Cut the ada into small pieces when cool and use it to make the yummy kheer !

Cheers,

Chitz

Chiratta Puttu | Puttu | Pittu | Steamed Indian Rice Cake

Steamed Rice flour with coconut fillings in coconut shell

Chiratta Puttu. Wondering what?? It's none other than the traditional Kerala breakfast prepared in the very traditional way. Both me & Deeps go gaga over puttu. But we do not have the required apparatus (puttu kutti) here for preparing it. But that did not stop us from preparing and relishing it.. Yes, Deeps found the way. Infact amma (mil) used to prepare puttu using chiratta (coconut shell) it seems. And he says that it is more tastier than the ones prepared using the puttu maker. And so with this new found way, puttu is now a regular in our weekend menu 

There are also several other ways to prepare and relish this dish. If you can't get hold of a coconut shell or puttu maker then also it's fine. Prepare the rice flour and you can double boil it till done (My mom use this way at times). Or use idly plates to place the prepared flour & steam in pressure cooker (I have never tried this, but have read about it). And as to serving, it can be enjoyed with Banana, sugar & pappad | Milk & sugar | Cherupayar (green gram) curry | Kadala (Chick peas) curry | Chicken gravy | Beef curry | Sambar. Ohh yes, I have tried all these combinations  And Yet to be tried one is the stuffed egg masala puttu. Maybe, some other day  

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Yields: 5 nos

I Used:

Rice Flour/Puttu Flour - 2 cups Grated coconut - ¼ cup Salt  - As needed Water - As needed Coconut Husk - 2 halves

The Way:

1. In a pan roast the rice flour on low flame for about 5-6 minutes. Stir continuously to avoid over roasting or burning
• Home made rice flour or store bought rice flour can be used
• For home made ones, 
• Soak rice in water for 2-3 hours 
• Drain off the water and dry the rice by spreading it over a large towel or white cloth
• Once dried, grind to a coarse powder
• Roast this flour as mentioned above. You can use this immediately for making puttu or idiyappam or store it away in air tight containers for further use
• Store bought ones can also be roasted and stored away for future use
2. If using store bought puttu powder, skip the first step
3. Take the flour/powder in a bowl. Add salt and mix
4. Sprinkle water over the powder and mix till it becomes moist or rather wet 
• Do not add the entire water together. This would make the mixture into a dough form which is not what is required
• It should be of a crumby consistency as in the pic
• For beginners, it is better to use a large plate rather than a bowl. Take a little quantity of powder, sprinkle water & mix. Once that portion is ready keep that at one corner of the plate and start working on a new portion till the entire powder is done (Mom taught me this way :))
• To check if it's done, take a fistful of the prepared flour. If it clings together & the flour doesn't fall off, then it is done (Mom's tip)
• It took me around two third glass of water for 2 cups of flour

1. Take one half of the coconut shell. Drill a hole through one eye using knife 
2. If using the shell for the first time, you can soak it in water overnight so that it becomes soft (strictly optional)
3. Place little grated coconut in the coconut shell. Add the prepared flour on top of it. Cover it off with another layer of grated coconut

1. Take 2 glasses of water in the pressure cooker. Close it with the gasket on and leave it on medium flame
2. Once steam starts coming off from the whistle (where we place the lid) of the pressure cooker, place the coconut shell on the pressure cooker as shown in the pic
3. Steam the puttu for 10-12 minutes on medium flame

1. Remove it from the flame and place the shell inverted onto a plate. Wait for 2 minutes. Then remove the puttu from the shell by giving it a gentle tap

Notes:

I used stored bought chemba rice puttu powder

Cheers,

Chitz