POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES

When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.

Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
INGREDIENTS (YIELDS 1O POORIS)

WHOLE WHEAT FLOUR	1 CUP
SALT	1/4 TSP
SOOJI (RAVA) |SEMOLINA	1/4 TSP(OPTIONAL)
SUGAR	2  PINCHES
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH

METHOD:

• In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a pliable dough.
• Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.

• Divide this into equal sized small balls.
• Heat the oil for deep frying. Dust the rolling board with flour and roll the ball into a small medium thick disc.

• When the oil is hot, carefully drop this into the oil and deep fry on both sides.

• Using a jolted ladle take out the puffed poori draining the excess oil.

• Always ensure that the oil is very hot. else pooris will not puff.
• If the pooris while rolling has any hole in it it will not puff.

Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.

• Grease a wide plate with oil.
• Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
• Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
• Just when all are ready to eat, heat the oil and start frying the pooris.
• You get fluffy soft pooris.

Technorati Tags: how to make poori,fluffy pooris,poori recipe,south indian breakfast recipes,deep fried flat bread recipes

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GODHUMA DOSA RECIPE | INSTANT WHEAT DOSA RECIPE | SOUTH INDIAN BREAKFAST RECIPES

Godhumai dosa or Wheat dosa is made at my mom’s place almost 2-3 days a week. Those days we don’t make much of chapathis and even it is made once a month. My dad hates to eat rotis and being a diabetic and also a die hard fan of these wheat dosa, my mom makes this often. After i got married at my in laws place, they don’t make wheat dosa more but chapathis are made often. So i have never tried Godhumai dosai after marriage. Last week when my mom was here i suddenly remembered about this Instant wheat dosa and asked my mom to make for me, so that i can also learn from her. She gave the instructions and i made the batter and she showed me how to make godhuma dosai and after few trial and error i also made Crispy wheat dosais. We had with Onion chutney and it was a perfect combo.

INGREDIENTS: MAKES APPROX 10- 12 DOSAS

WHEAT FLOUR	2 CUPS
WATER	4 CUPS
JEERA	1/2 TSP
RED CHILLI	2
SALT	AS NEEDED
MUSTARD	1/4 TSP
ASAFOETIDA	A PINCH
OIL	AS NEEDED
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• In a vessel add the wheat flour. With your fingers mash the jeera, curry leaves and salt and add it to the flour. Amma always does this as it will bring our the flavours of jeera and curry leaves . If you want u can add the jeera as it is and chop the curry leaves and put.
• In a small pan, add a tsp of oil and add the mustard seeds,asafoetida and red chillies.when it splutters put off the flame an add it to the wheat flour.

• Add water to this slowly and mix without any lumps. the batter should be bit thinner than the regular dosa batter.

• Heat a tawa , i used my non stick tawa. Pour the batter in a circular motion and smear some oil around it.
• Cook in a medium low flame else it if kept in high flame it will get burnt. and will not get cooked.
• Flip on the other side and cook till it becomes crispy.

• Always serve hot. Else it will be bit soggy.

Note:

1. If you want you can add very finely chopped onions to the batter before making the dosa.
2. Always ensure that the batter is thin, else the dosa will be thick like adai.
3. You can add 1/4 cup of rice flour or idli |dosa batter to this .

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IDLI UPMA RECIPE | UPMA WITH LEFT OVER IDLIS

If i am served with idli upma everyday i will be so happy, even i am happy with any upmas and i love all varieties of upma i make at home. One among my favourite upma is Idli upma which is made with left over idlis. My mom rarely make this idli upma with left over idlis . She always makes this with fresh idlis as  i idli upma more than idlis.  Moms are always special. So let me share my mom’s version of my most favourite idli upma.
I am going on a vacation for 2 weeks but i have scheduled few posts to keep this space active. Send in your mails regarding any queries and i will try to respond if i get proper net connectivity there.

INGREDIENTS:

IDLIS	10
SHALLOTS (SMALL ONION)	7-8
BIG ONION	1
MILAGAI PODI	4-5 TSP
GREEN CHILLI	1
OIL	2 TSP
MUSTARD SEEDS	1/2 TSP
URAD DAL	1/2 TSP
CHANNA DAL	1/4 TSP
SALT	A PINCH
CURRY LEAVES	FEW

• Make idlis and keep it in the refrigerator for 15 minutes. keep it covered. If you are making with left over idlis then you can keep it  refrigerated overnight also.
• Take out the idlis and make it into small pieces using hands.
• Peel the shallots and chop them and finely chop the big onions. Chop the green chillies too.

• In a pan add oil and add the mustard seeds,channa dal,urad dal , green chillies and fry till the onions become translucent. Add little salt at this stage.
• Now add the idli pieces.

• Now add the idli milagai podi and mix gently to get even coating of the podi into the idli.

• Let this be in a low flame for 2-3 minutes. Switch off the flame and garnish with curry leaves.
• Serve hot.
• I personally love to have any upma with a cup of coffee.     

Note:

1. Generally idli upma is make with the last end past of the idli batter.
2. Never skip the shallots as this will enhance the flavour.
3. If you do not want to add idli milagai powder you can add 2-3 extra green chillies and  squeeze little lemon juice in the last.

Technorati Tags: idliupma recipes,how to make idli upma,recipes with left over idlis,idli upma recipe

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SOUTH INDIAN BREAKFAST RECIPES | TIFFIN RECIPES

In this post i have compiled South Indian vegetarian breakfast recipes . Click on the images to get the recipe. Enjoy your breakfast. To get the recipes for Chutney | Sambar for South Indian Breakfast click HERE. This post will be updated whenever i post new breakfast recipes in the blog. Scroll down till the end , so that you won’t miss out any new posts.
saravana bhavan mini tiffin

Don’t forget to finish your breakfast without this Delicious Filter coffee.
                   

Technorati Tags: South Indian Breakfast recipes,Easy South indian breakfast recipes,Indian vegetarian breakfast recipes

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