Semiya Bagala Bath

Whenever I want to have something different and exotic for lunch, I think about Semita Bagala Bath (Thayir semiya), as it is a complete meal which can be prepared with minimal effort. I generally follow my mom’s recipe for Semiya Bagala Bath. My sis and I are big fans of this dish, and Hubby joined the club after marriage. This is prepared similar to Curd Rice that is kept at buffets. Instead of adding Curd alone, Amma adds milk, curd approximately half the qty of milk and keeps it refrigrated. Ater 3 hours, it tastes amazing. This dish can be prepared for any party. I am sure this would be a table winner dish!

Semiya Bagala Bath

Preparation Time: 5 mins | Cooking Time : 15 mins | Standing Time : 3 hrs | Serves: 2

Recipe Category: Entree

Ingredients:

Semiya (Vermicelli) -1 cup

Milk – 1 cup

Curd /Yogurt- 1/2 cup

Mustard seeds – 1/4 tsp

Curry Leaves – 1 spring

Green chillies – 1

Ghee / Oil – 1 tsp

To Garnish

Raisin – 2 tbsp

Cashews – 10

Sugar – 1/2 tsp (optional)

Pomogranate seeds – 1/4 cup

Grapes – Handful

Salt – to taste

Method:

• Add 1/2 tsp of ghee to the pan. When the ghee is hot, add cashews. when the cashews are half cooked, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate. Without adding Ghee/oil, roast the semiya in the same pan for a minute (I used roasted semiya, but roasted again for the ghee fragrance). Transfer to a plate.

• Add some more ghee to the pan. When it is hot, add mustard seeds, curry leaves and green chilli. When it splutters, add 1 cup of water, salt and sugar. When water starts boiling, add the semiya. When semiya is half cooked, add milk and cook till semiya becomes soft. If required, add some more water/milk. Switch off, and when the semiya comes to room temperature, add curd and mix well

• Refrigerate for 3-4 hours. When you are about to eat, take it out of the refrigerator and add cashew, raisins, grapes and pomegranate. It might be a bit thick, coming straight out of the refrigerator. Add little milk/water in that case (I added some milk)

My Notes:

• You can add urad dal while tempering
• Grated Carrots and coriander leaves can also be used for garnish
• Instead of adding milk, you can add curd fully
• The dish can also be served without refrigerating

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Semiya Kichadi

I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn – 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp (I used oil)

Mustard seeds – 1/8 tsp

 Method:

•  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

• Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute

• Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

My Notes:

• You can add any veggies of your choice
• You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

Bread Utthapam (Bread Savory Pancake)

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like!

This bread Uttapam can be made with any type of bread – white, whole wheat or multigrain.

Bread Utthapam (Bread  Savory Pancake)

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 4

Category : Breakfast

Ingredients:

Bread –  7  pieces (I used whole wheat)

Thick yogurt/curd – 1/4 cup + 2 tbsp

Coarse rava/ sooji/semolina – 1/2 cup

Rice flour/ All purpose flour – 4 tbsp (I used rice flour)

Water – 1/3 cup approx

Chopped onions – 1/4 cup

Shredded carrot – 1/4 cup

Frozen peas and frozen corn – 1/4 cup

Salt – as needed

Cooking Oil – as needed

Method:

• Remove the edges in bread and soak it in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency

• Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn and little salt. Mix everything and add water if required. Keep it aside for 10 minutes

• Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.

Cracked wheat and Oats kozhukattai

Kozhukattai is a traditional recipe prepared with broken rice. Adding a healthy twist, I have tried it with cracked wheat and oats. Rich in fibre, this is a good breakfast option.

Cracked wheat & Oats kozhukattai:

Preparation Time : 5  mins | Standing time : 5 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Broken Wheat/Bulgur  – 1 cup

Oats – 1 cup

Scraped Coconut – ¼ cup

Salt – as needed

Water – 4 cups

For tempering

Coconut oil or Any refined oil – 1 tsp (I used coconut oil)

Mustard Seeds – 1/4 tsp

Red Chilli – 3

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Asafoetida – a generous pinch

Method:

• Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate.
• Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well.
• Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat

• Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form  Kozhukattai

My Notes:

• I have used Cracked wheat, which is slightly larger than the regular broken wheat. If you are using smaller broken wheat, reduce water quantity accordingly
• If you are using regular broken wheat, no need to blend

Check my other Cracked wheat recipes,

Cracked Wheat Pongal

Cracked Wheat Pulao

Cracked Wheat Pongal (Godhumai Rava Pongal)

As I mentioned in Cracked Wheat Pulao, Cracked wheat pongal is a recipe from my Amma’s cookbook. I like to prepare pongal as it doesn’t require much effort. Like Oats pongal, cracked wheat pongal is a healthy breakfast recipe. Cracked Wheat Pongal

Preparation Time : 5 mins | Soaking Time : 30 mins | Cooking Time : 25 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Cracked Wheat/Samba Rava/Dalia/Bulgar – 1 cup

Split yellow moong dal – 1/2 cup

Ginger – 1 tsp,  chopped

Water – 4 cups

Ghee – 1/2 tsp

Salt – as needed

To temper:

Ghee – 1 tsp

Cumin seeds – 1 tsp

Peppercorns – 1/2 tsp

Fresh curry leaves – 1 spring

Cashew nuts – as needed

Hing – generous pinch

Method:

• Wash and soak moong dal, set it aside (I soaked in hot water for 30 minutes)
• Add ghee to the pressure cooker, saute Cracked wheat and soaked moong dal for 2 mins
• Pressure cook cracked wheat and moong dal, along with chopped ginger and salt in 4 cups of water for 3 whistles. Switch off and Keep it aside

• Add ghee to the pan, when it is hot add Cumin seeds, peppercorns, curry leaves and hing. Once it splutters, add this seasoning to the cooked pongal and mix well

• Garnish with some roasted cashew before serving. Serve hot with any chutney/sambar

My Notes: 

• If you are using fine wheat rava instead of cracked wheat, reduce the water accordingly

Check my other Cracked wheat recipes,

Cracked Wheat and Oats Kozhukattai

Cracked Wheat Pulao

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

• Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

• After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

• Serve with any chutney

My Notes:

• Green chilli can be used instead of Idli podi
• Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Masala Idli

Idli is one of the most common breakfast in our home, but eating the same plain Idli  every time is quite boring(for me!!). Inspired from Masala Dosai, in which masala is stuffed in dosai, tried stuffing mixed veg masala into idli. This is a simple dish yet tastes delicious.

Masala Idli – Stuffed Rice Cake:

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Idli / Dosa batter – 1 cup + 1/2 cup

Mixed Vegetable Dry – 1/2 cup

Oil as needed to grease

 Method:

• Grease the idli plates with oil and switch on the steamer with enough water. I used my cooker and steamed without whistle(weight)
• Pour 1 tbsp of idli batter into each impression (mould) and place the flattened mixed vegetable stuffing and pour 2 tbsp idli batter to cover the filling.Stack up all the idli plates and steam for 12-15 mins.Rest it for another 5 mins

• Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between to help in taking out the idli easily
• Keep them in hot box or serve directly on to a plate.Always serve these idlis hot

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

 

Pesarattu Dosa

Both Ammas (Amma and MIL) use to prepare a variety of dosa with yellow moong dal and boiled rice. I never realized that was a modified version of pesarattu. One of my Telugu friends shared this pesarattu recipe, made with green moong dal. Tried Pesarattu with moong dal, after tasting this dosa we loved it, and added this dosa in our breakfast menu.

Pesarattu:

Preparation Time : 3 mins | Soaking Time : 4 hours | Cooking Time : 15 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole moong dal/ green gram/moong bean – 1 cup

Boiled Rice (Idly Rice) –  2 tbsp

Green chillies – 2

Ginger – 1/2 inch piece

Coriander leaves- a handful

Hing – a generous pinch

Salt – as needed

Water – as required

Method:

• Soak Moong Dal overnight (or atleast for 8hrs in cold water or 4 hours in hot water). Rinse it well and drain the water. Grind it with boiled rice, ginger, green chillies, coriander leaves and required qty of water to a smooth dosa batter consistency

• Heat dosa skillet, take a ladle full of batter and spread it thin. Cook both sides. Serve it hot with any chutney. We had it with Tomato Chutney

 

My Notes:

• Can sprinkle onion on top while the dosa is being cooked

 

Vegetable Waffle Dosai

This Vegetable Waffle Dosai was a pleasant surprise when I tried first, Hubby and I loved it. Instead of doing dosai, panniyaram, uthappam etc., this turned out to be in a different shape and attractive.

You can make it plain or add any veggies you like.

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Paniyaram

Masala Idli

Vegetable Waffle Dosai

Preparation Time: 10 min | Cooking time : 3 min | Serves: 1 person

Ingredients:

Dosa Batter – 1 cup

Onion –  1 tbsp finely chopped

Tomato – 1 tbsp finely chopped

Bell Pepper – 1 tbsp finely chopped

Garam masala -1/8 tsp

Idli Milagai Podi – 1/4 tsp(Adjust according to your spice level)

Method:

• Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi, garam masala to the batter. Mix until combined

• Pour the batter into the waffle maker and close the lid. I greased my waffle maker with cooking spray. Instead you can also use sesame oil/ ghee

• Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
• Serve with Idli milagai podi / chutney / sambhar

My Notes:

• The amount and the number of waffles will depend on your waffle maker
• Sandwich maker can also be used instead of waffle maker
• My waffle maker have a red and green button. I cooked till the button changes from red to green. Cook in the same way as you cook waffles, follow the same procedure
• Chopped green chilli  or coconut powder can be used instead idli milagai podi

Adai Paniyaram – Savory Lentils & Rice Balls

Adai paniyaram is a different version of Kuzhi Paniyaram. Normally we make masala paniyaram with left over idly batter, for a change I tried Panniyaram with leftover Adai batter for breakfast. Adai batter is a mixture of rice and various lentils with flavors of ginger and red chillies. With this batter we generally make Adai Dosai.

Adai Paniyaram:

Preparation Time : 10 mins | Soaking time: 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Boiled Rice (Boiled Rice used for making Idli/Dosa) – 1/4 cup

Raw Rice  – 1/4 cup

Moong dal –  1/4 cup

Toor dal – 1/4 cup

Channa dal – 1/8 cup

Onion – 1 finely chopped

Red chillies – 3

Curry leaves few

Ginger – 1/4 tsp

Coriander leaves a small bunch

Hing a generous pinch

Oil – 2 tbsp

salt as needed

Method:

• Soak the rice and the lentils together for about 3 hours
• Drain the water, and Grind into  course paste along with red chillies and ginger. Add required amount of water
• Mix with onion, coriander leaves, curry leaves, hing and salt.  Adjust the qty of water as needed
• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

• After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney / jaggery / aviyal

My Notes:

Instead of oil you can even use cooking spray