Upma Kozhukattai (Steamed rice balls)

Here is a simple and healthy breakfast/dinner recipe.

Ingredients:
1. Idly rava - 1 cup
2. Oil - 2 tablespoons
3. Urad dhal - 1 teaspoon
4. Channa dhal - 1 teaspoon
5. Asafoetida - a pinch
6. Red chilies - 2 to 3 
7. Grated coconut - 2 tablespoons
8. Salt - to taste
9. Curry leaves - 5 to 6
10. Mustard seeds - 1/2 teaspoon

Preparation:
1. Heat oil in a pan and season it with mustard seeds
2. Once it splutters, add urad dhal, channa dhal and fry well until it turns golden brown
3. Add hing, red sillies, curry leaves, grated coconuts and saute for couple of minutes
4. Add 3 cups of water and required salt and bring it to boil
5. Once the water boils well, simmer the stove and add the idly rava slowly and keep mixing. At this stage, it is likely to form lumps, so you need to mix continuously
6. Once the rava is cooked nicely switch off the store. Now the upma is ready. You can have this as a dish by itself
7. Now let this cool completely
8. For the next step, fill the idly cooker with about 1 inch of water and bring it to the stove
9. Meanwhile start making small balls with the upma and place them on the idly plates and steam it for about 5 to 6 minutes
10. Remove it from the flame and serve it hot with any chutney


Tips:
1. You can dry roast idly rava for 3 to 4 minutes in little oil to make it cook faster
2. Once you make the upma kozhukattai, you can dust them in idly podi for additional flavor

Adai

My mom prepares adai in a different way but I learnt this version of adai recipe from my mother-in-law. Adai is one of the best dishes that has lot of protein content. You can have this for breakfast or dinner. Aviyal is one of the best side dish for Adai. Alternatively, you can also have any chutneys as a side dish.

Ingredients:

1. Boiled rice - 1/2 cup

2. Raw rice - 1/2 cup

3. Toor dhal - 1/4 cup

4. Bengal gram dhal - 1/4 cup

5. Moong dhal - a handful

6. Urad dhal - 1 tablespoon

7. Red chillies - 6 to 8

8. Garlic - 10 pods

9. Fennel seeds - 1 teaspoon

10. Salt - to taste

11. Hing - a pinch

12. Chopped onions

13. Chopped curry leaves

14. Chopped ginger

15. Coarsely ground pepper and cumin seeds

16. Oil - to fry

Preparation:

1. Soak rice and dhals together for around 2 hours

2. Coarse grind with garlic and fennel seeds

3. You can let it ferment for couple of hours or make adai instantly

4. When you are ready to make adai, prepare finely chopped onions, curry leave, chopped ginger and add it to the adai batter

5. Make a coarse powder of pepper and cumin seeds and fry it in less than a teaspoon of oil and add it to the batter

6. Add finely chopped coriander leaves to the batter and you are ready to made the adai 

7. Heat a dosa tava and make the adai like you prepare dosa

Tips:

1. You can use finely chopped drumstick leaves in the batter

2. You can avoid garlic if you don't like it 

3. You can use the same batter in the kuzhi paniyaram pan to make Kara Paniyaram

4. This batter can be refrigerated and can be used up to a week

Rice roti

This is one of my favorite items for the fact it can be prepared in a lesser duration when I am so lazyyy:) 


Preparation Time: 15 minutes


Ingredients: (quantity for 6 rotis)


1. Rice flour - 150 gms
2. Onion - finely chopped (2 handful)
3. Green chilies - 3 finely chopped 
4. Coriander and curry leaves - finely chopped 1 tablespoon
5. Salt to taste
6. Oil


Preparation:
1. Make a dough (in chapathi dough consistency) with Rice flour, onions, green chilies, coriander, curry leaves, salt, oil and water as required.
2. Rest it for 5-10 minutes

3. Make balls from the dough.
4. Spread few drops of oil in a clean plastic sheet and start spreading the ball on top of it to make an even circle

 5. Heat the dosa tawa and spread few drops of oil and start cooking the roti. Turn sides until and cook until it becomes golden brown on each side.

Hot rice roti is ready to serve. I served it with a simple mixed Chutney (made of onion,tomatoes and coconut).