Puri/Masala.

Puri/Masala.
This is a wholesome breakfast in many South Indian homes. It is also very convenient to prepare, when guests are around.

For Puris.

Ingredients:
Whole wheat flour(atta)-2cups,
salt-to taste,
oil for frying.

Method:
Mix atta and salt and make a tough and hard dough.
Apply little oil and knead well and keep aside for 15 mts.
Heat oil in a pan.
Roll out puris on a flat wooden surface. .
Deep fry them, one by one.
Fry both sides on getting golden brown.
Puris are ready.

For Masala.
Ingredients:
 potatoes-4(medium),
onions-3(medium),
green chillies-4,
ginger-1" piece,
tomato-1,
chana dal-1tsp,
mustard seeds-1tsp,
turmeric powder-1/4tsp,
curry leaves-a few,
corriander leaves-2tbsps(cleaned and chopped),
salt to taste,
oil-1tbsp.

Method:
Cook the potatoes.
Mash them well.
Cut onions into pieces.
Cut the chillies and ginger to small pieces.
Heat oil in a pan, add mustard seeds and when it flutters, add the chana dal and saute a little to golden brown.
Add the onions, chillies, ginger and turmeric powder.
Cook for 5 mts on a low flame.
Add chopped tomatoes and a cup of water along with salt and cook for 5 more mts on medium flame.
Add the mashed potatoes and mix well.
Add more water, if necessary, to get one's own required consistency.
Boil well and remove from flame.
Add chopped corriander leaves and mix well.
The masala is ready.

Skinned Urad Dal Appam

SKINNED URAD DAL APPAM

This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.

SKINNED URAD DAL APPAM

Ingredients:

skinned(black) urid dal-1/2cup,

boiled rice-1cup,

raw rice-1/2cup,

jeera-1tsp(crushed),

pepper-1tsp(crushed),

salt to taste,

oil for frying the appams.

Method:

Soak the dal and rice for 5 hrs separately.

Both the rice varieties can be combined together for soaking.

Grind the dal to a smooth texture as is being ground for dosa.

Grind rice to a coarser texture.

Add salt, pepper and jeera and mix well.

Ferment the batter for 6 hrs.

Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.

Keep the flame on medium.

When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.

When done, remove the appams.

Repeat the process till the batter is exhausted.

Can be served with sambar, chutney or any other hot and spicy currie

RAWA IDLI

RAWA IDLI.

Rawa idli is an easy preparation and is generally consume for breakfast. It does not require much time.


Ingredients: 
white rawa(suji)-2 cups,
curd-1cup,
soda-a pinch,
green chillies-3(chopped),
ginger-a small piece(chopped),
mustard seeds-1tsp,
curry leaves-a few(chopped),
Corriander leaves-a few(chopped),
cashewnuts-5nos-cut into pieces(optional),
ghee-1/2tsp,
hing-1/8tsp,
oil-1tsp,
salt to taste.


Method:
Mix rawa, curd, soda and salt in a bowl. Make a idli consistency batter using water.
Fry the broken cashews in ghee. 
Add to the batter along with the chopped items. 
In a pan, heat oil, add mustard seeds and when it splutters, add the hing.
Add this to the batter. 
Mix the batter well and keep aside for 30 mts. 
Grease the idli moulds with oil. 
Fill the idli moulds and steam for 10 mts. 
Can be served with any side dish such as sambar, chutney, pickle, hot and spicy potato curry, etc.
Note: 
Chopped vegetables like carrots, cabbage or grated coconut can be added to the batter as per choice.