Uppuma, a popular dish from the Southern belt of India that is quite popular in the western region too, is now at a global level with its popularity going all over and taking various forms as Khara Bhath when a lot of vegetables get added and some spicing with condiments happens and goes by different names depending on the region it comes from. Basically it can be considered to be a thick porridge made from roasted semolina that gets its color and taste based on the ingredients added to it. I was not adding this post to my blog all these days as it is not a favorite of Ad and S but Ar and AS are quite fond of it as also G more so when loads of veggies get added to it and I thought it was only apt to include it in my blog.
Semolina (cream of wheat) 1 cup
Onion 2 medium-sized cut finely
Green bell pepper finely chopped 1 medium-sized
Grated ginger 1 tsp
Mix of cauliflower, beans, carrot and peas cut as shown in image 1½ cups or 2 cups
Ghee 1 tsp
oil 1 tbsp
Curd ½ cup
water 1½ cups
Salt 1 tsp
Oil 1 tbsp
Mustard 1 tsp
Chana dal 1 tbsp
Green chili slit 2 or paste ½ tsp
Curry leaves 2 sprigs
Freshly chopped coriander leaves 1 tbsp to garnish
- Heat 1 tbsp of oil in a wok and roast the semolina on a low flame until the aroma of the roasted sooji can be smelt. The color should be light golden; in case you are not sure on the color, add a cashew nut along with the flour and as the color of the cashew changes, it an indication to remove the flour from the flame. Transfer the sooji to a plate.
- In the same wok heat another spoon of oil and add the mustard seeds. As it starts spluttering add chana dal. When the color turns golden add the chopped onion, chilies, and a pinch of salt. When the sauteed onion gets translucent add the chopped capsicum and saute for a mnute or two.
- Add the vegetable mix and salt and saute till they are cooked to al Dante stage.
- While the veggies are getting cooked, boil water and whipped curd in a pan so that it is bubbling by the time the vegetables are cooked. I prefer to cook the beans separately as they take more time to get cooked.
- Add the roasted sooji to the wok and mix well . Keep the flame low and pour the boiling water to the mix and stir continuously to avoid lumps.
- Cover the wok with a lid and switch off the flame. Let the uppuma cook in the heat and steam to give a smooth consistency. After 10 minutes add the ghee and garnish with coriander leaves. Serve hot
- In case you want to make the uppuma spicier add ½ tsp of red chilli powder while sauteing the onions, Otherwise, fry sun-dried green chilies (mor milaga) in oil, crumble it and add it to water–curds mix
- If you prefer tomatoes in uppuma, skip curd and add 2 cups of water. For the tangy taste squeeze half a lemon juice when adding ghee and mix well
Idli … a popular and one of the healthiest dishes ever is a common household name in South India and now a very popular and much sought after cuisine globally and is enjoyed most with sambhar, coconut chutney and milagai podi. Often there are leftover idlis and the same made as uppuma makes another healthy breakfast. Anyday a favorite with all idli lovers!
Ingredients (for 2 servings)
Idli 8 numbers(leave overnight in refrigerator)
Onion 2 medium-sized diced fine
Green bell pepper 1 medium-sized, diced
Carrot 1 big (peeled and grated)
Green chili 1 (slit)
Milagai podi 1 tsp
Salt ½ tsp
Curry leaves from 2 sprigs
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
- Refrigerate the leftover idlis or the freshly made ones for a few hours so it is easy to crumble the idlis to a coarse texture. Crumble the refrigerated idlis between the fingers to get a coarse powder.
- Heat oil in a wok and let the mustard seeds splutter, Add the slit chili, urad dal, curry leaves and when the dal is golden brown add onion and saute till translucent. Add the diced bell pepper and saute for two minutes or so on a low flame. Add the grated carrot, milagai podi, and salt and stir fry for another two minutes. Sprinkle a few drops of water to keep it just moist, cover the wok .
- Transfer the crumbled idli to the wok and mix well but not too vigorously. Switch off the flame and serve hot. Garnish with coriander leaves if you feel like.
- Fresh idlis are soft and get gooey if you try to crumble. Ensure you refrigerate for a few hours to get a firm texture.
- You can substitute milagai podi with half the quantity of sambhar powder but if using sambhar powder ensure it is well roasted in oil to overcome the raw feel.
- More vegetables such as fresh peas or beans can also be added but they have to be precooked
Idly is certainty not the hot “favorite” with my family members and they keep reminding me of the ‘abusive’ Mondays where Idly used to be the lunchbox package! One reason why I had never posted idly as one of the dishes in my blog although I love idli anytime and believe that it is one of the healthiest dishes ever besides being the comfort food during times of health indisposition.
I am also now overcoming my reluctance to post just because “phamily” believes they are anti-idly!! G prefers ravaidli to taditonal idli and often I make the same (Will Post a recipe later). While getting the ingredients ready for rava idli I realised I had a box of breadcrumbs stored in the refrigerator, leftover from the bread uppuma I made last week and decided to try it in idli …. and it was worth the effort!
Ingredients (12 idlis)
Semolina (chiroti rava) 1 cup
Bread crumbs 1 cup
Yogurt ¾ or 1 cup (as per taste)
Salt ½ tsp or less as bread is salted
Cooking oil 1 tsp
Mustard 1 tsp
Chana dal 1 tbsp
Green chilli 2 (medium) finely diced
Curry leaves 3 sprigs
Asafotida 1 pinch
Eno salt 1 tsp
Water 1 cup
- Heat oil in a pan and add the mustard seeds to the hot oil. As soon as mustard seeds sputter add chana dal and chilie and saute on low flame. As the color changes add semolina and roast for 3 to 4 minutes.
- Transfer the mix to a bowl and add the finely blitzed breadcrumbs to the mix in the bowl.
- Add the finely diced curry leaves, salt and asafotida to the yogurt and whip well and transfer the mix to the bowl.
- Whisk the batter well to get a thick consistency and let it rest for 30 minutes. Meanwhile grease the idli plates and keep them ready.
- Add eno salt to the batter after 30 minutes and as soon as it froths, transfer the batter to idli plate and steam for 10 minutes to get spongy idlis.
- Serve with chutney or sambhar as per choice
A ladle of normal idli batter added to the mix gives bulk to idlis.
Aapam aka ‘lace hopper’ is a Kerala specialty and has place anytime with ishtu or korma as side dish. Ad and G are not particularly fond of aapam but Ar and As love it. Sr does not mind it occasionally. Aappam made with yeast has a very characteristic flavor and one has to develop a taste for it. Aapam made without yeast is equally good and thanks to Nags from Edible garden I found the term used to make the gruel added to the batter for fermentation. In Malayalam the process is called ‘kappi kaachunathu’. In a place like Chennai where it is warm and humid through the year one can do away with yeast and also soda that is generally used in the batter for fermentation. Spongy aappams have the knack of disappearing asap they are made 🙂
Raw rice 2 cups
Parboiled rice 1 cup
Urad dal 3 tbsp (1 tbsp for one glass of rice)
Fenugreek seeds ½ tsp
Grated coconut 1 cup
Sugar 1 tsp + 2 tsp
Salt 1 tsp
Baking soda ½ tsp or ½ eno salt (optional)
Cooked rice ½ cup
Coconut water 1 cup (optional) or water
Coconut oil 2 tsp (to smear the pan)
- Soak the rice, dal and fenugreek seeds for 3 to 4 hours.
- Drain the water and transfer the rice to a blender and grind to a coarse paste adding coconut water/water intermittently. Add the cooked rice and coconut to the batter and blend to get a smooth batter.
- Transfer the batter to a bowl and add remaining coconut water to get a batter of pouring consistency.
- Now to make kappi: Transfer 4 spoons of batter and one spoon of sugar to a small pan and add equal amount of water to make batter of watery consistency. Cook this mix on a low flame to get a gruel of translucent color and gooey consistency 🙂 Cool this kappi to room temperature and add it to the batter.
- Add salt to batter and mix well and let it ferment for about 6 hours or overnight till the batter rises.
- Add 2 spoons of sugar and soda (optional) to the risen batter, mix well, and let the batter rest for 10 minutes.
- Smear the aapam pan with a little oil and when the pan is hot enough pour a ladle of batter and twirl the pan such that the batter coats the sides of the pan as a thin layer. Cover the pan with a lid and cook on low flame for 2 or 3 minutes. When the aapam is cooked it leaves the sides of the pan and the center looks fluffy and lacy with bubbles on the surface.
- Remove the aapam from the pan with a spatula and serve hot with korma or stew.
Chef’s note: DO not flip the aapam to reverse side and cook only on one side. In case you want to use only raw rice add another cup of raw rice in place of parboiled rice.
Addition of coconut milk or more sugar makes the aapam too sweet. Decide based on how sweet you like your aapam
Parboiled rice 3 cups
Raw rice 1 cup
Urad dal 1 cup
Methi seeds 1 tsp
Salt 1 tsp (heaped)
Sesame oil ¼ cup
- Soak rice in a bowl in sufficient water overnight after washing it thoroughly in running water. (In case of raw rice alone it is enough to soak for 2 hours)
- Wash urad dal also in sufficient water and add fenugreek seed and soak for at least 2 hours.
- Transfer one half of rice to blender and grind it well till it is a soft paste. Transfer the batter to a bowl and grind the remaining rice to a similar consistency. Transfer the batter the bowl
- Blend urad dal in the mixie to get a soft, foamy consistency of batter. To avoid the batter from getting warm run the blender in short bursts and add very small amounts of water while grinding. Transfer the batter to the bowl, add salt and mix well.
- Keep aside to ferment for at least 4 to 5 hours.
- With a ladle mix the fermented batter well and if the batter is very thick add water to get a slightly thin consistency. The batter should be thick to coat the back of a ladle without running down.
- Heat the griddle on a medium/high flame.When hot enough grease the surface with a greased paper towel and pour a ladle of batter and spread into a thin 6″ pancake and add a few drops of oil to the outer edge
- When the bottom side is cooked flip the dosa and cook the other side too.
- Help yourself with milagai podi, chutney or Sambhar
Chef’s Note: In cold weather keep the batter in a warm corner or inside the oven for quick fermentation.
Keeping the soaked urad dal in refrigerator before grinding will help in avoiding the batter from warming up while grinding. Similarly adding chilled water while grinding avoids heating up of batter
Cooking Time : 10 to 15 minutes
Sago (sabudana) 2 cups
Shelled peas 1/2 cup
Onion 1 (big) 0r 2 medium -sized (finely cut) [optional]
Peanuts 1/4 cup
Potato 1 Big (boiled and diced into cubes)
Cumin seeds 1 tsp
Green chilies 2 (slit into 1″ pieces)
Salt to taste
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Sugar 1/2 tsp
Salt 1 tsp
Lime juice 1 teaspoon
Oil 2 tablespoons
Fresh coconut , scraped 3 tbsp
Curry leaves 3 sprigs
Fresh coriander leaves, chopped 2 tbsp
Wash sabudana 2 to 3 times to remove all fragments and soak in ¼ cup water for 3 to 4 hours. Sabudana grains should be separate, moist and spongy. Otherwise leave the washed sabudana on a perforated plate and place the perforated plate over a bowl of water so there is moisture percolating continuously to keep the sabudana moist. Cover the perforated dish/bowl covered with a lid and leave it overnight.
Roast peanuts and powder them coarsely. , and lemon juice to the ground nuts and mix well.
Heat oil, add cumin seeds, and when they splutter add onions and saute well till the color changes. Add chopped green chillis, curry leaves, salt, sugar, turmeric powder, chilli powder, shelled peas and potatoes cubes. After 3 to 4 minutes add sabudana and mix well. Keep covered and on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Add powdered peanuts, mix well, remove from fire and add grated coconut and lime juice. Mix well and garnish with coriander leaves.
Chef’s Note: It is preferable to use bigger pearls of sago. This dish being a upavas dish normally does not use onion. But if you like onion flavor you can use it.
Moong dal 2 cups
Raw rice 1 handful (¹⁄³ cup)
Chana dal 1 handful
Green chillies 4
Ginger 1″ piece (shred to small pieces)
Coconut grated 2 tbsp
Onion 1 big ( Finely cut)
Curry leaves 3 sprigs
Coriander leaves 2 tbsp (Finely chopped)
Salt 1 tsp
Oil to cook
Soak the dals and rice in a bowl for about 2 hours.
Transfer coconut, ginger, curry leaves, chillies, and a handful of the soaked dal to the blender and grind them finely.
Transfer to a bowl and now grind the remaining dal to a smooth batter. Transfer the batter to the bowl and add salt and mix well.
Heat a spoon of oil in a wok and saute the onions for 2 minutes or so till the color starts changing. Switch off the flame, add a pinch of salt and the coriander leaves and mix well.
Heat the griddle, grease with a little oil and pour a ladle of batter to the griddle. Spread the batter on the skillet and cook on a low flame. Add a little oil to the edge. When the pesarettu is half cooked, add a spoon of the onion mix f and spread evenly. Press it slightly with the spatula and flip the sides . When the pesarettu is cooked evenly serve with a chutney of your choice (Tomato/onion chutney, ginger chutney) or milagai podi.