Moong Dal Dosa/Cherupayattin Parippu Dosa

I'm always on the lookout for low carb/high protein recipes.  I love dosa, but usually decide against it while counting calories and the amount of carb it contains.  Also if I have to have dosa, I like it with a generous coating of ghee.  Today I was lucky enough to bloghop and land on Srivalli's space to discover a recipe which is equally good in taste and at the same time low carb!!!  I instantly soaked moong dal and tried it out.  Here is the outcome...

All the credit for this one goes to Srivalli!!!Thanks dear!!! 

You can see the recipe here.  I made few changes, here are they...

Added 2 green chillies and a small piece of ginger while grinding the batter.  Also added ajwain powder along with jeera into the batter. Sprinkled chopped green chillies, red onions and coriander leaves while making.  I used olive oil spray on top.  Serve hot with any chutney.  I had it with Sanjeev Kapoor's mixed vegetable pickle and the combo was just awesome!!!

Rice Noodles Upma

A simple breakfast with mild flavours.  Can be done in a jiffy, needs very few ingredients which are most likely to be there in your pantry. Learned this from my friend Vidya who has a wide range of  recipe collection!!!

You will need...

Rice Noodles - 250gms

Onion - 1 big chopped

Tomatto - 1 chopped

Green peas - 1/2 cup(I used frozen)

Green chillies - 3-4 chopped

Curry leaves - few

Mustard seeds - few

Peanuts - few

Jeera - few

Salt - to taste

Oil 

Cook noodles according to packet instructions, drain and keep aside. In a pan add oil, splutter mustard seeds followed by jeera and peanuts.  Throw in onions, green chillies and saute well.  Add the tomatoes, green peas and curry leaves. Saute well.  Add salt and the cooked noodles.  Mix well and serve hot with any chutney of your choice. 

Variation:

Can garnish with a handful of coconut ground with few coriander leaves. 

If you like it yellow add a pinch of turmeric powder before adding the tomatoes.

Ethappazham Appam/Steamed Plantain Cake

A very simple, steamed breakfast/snack(naalu mani palahaaram) which makes me nostalgic.  During my schooldays, Mom would always try to keep my breakfast simple and easy to eat, without any 'accompaniments', which makes it easy for her to shove into my mouth. This was my breakfast often. Gosh  :(  Those days of getting pampered are long gone..sniff...sniff... If a combo like dosa-chutney or appam-stew  which needs eloborate eating time were offered on a school day, I would duely skip making an excuse of not being hungry.  How I repented later when I had to confront the 'delicacies' of the hostel mess, which transformed me from a picky eater to an 'I eat everything homemade' person for good. And now I can hardly wait to shocktreat my li'l picky one with a hostel menu!!! Cruel pleasures of a mom...Now coming to the Appam...

It is simple and mellow, with coconut, rice flour and plantain/banana(ethappazham), which kids would love.

You will need...

Rice flour - 1 cup

Grated/Decicated coconut - 1/2 cup

Cardamom/Elaichi - 3-4

Sugar - to taste

Salt  - to taste(very less)

Banana/Ethappazham - 2

Cut banana lengthwise into four and then chop into pieces breadthwise.  Grind coconut and cardamom with some lukewarm water into a smooth paste. In a mixing bowl, mix rice flour, sugar, salt and coconut mixture to form an idlylike(meduim consistancy) batter.  Add banana pieces into it and mix well.  Spoon into greased shallow trays and steamcook.  Alternatively you can use idly mould. Good when served hot or cold. 

Note:

Let  the appams cool down a little before you unmould it to prevent it from breaking.

Thalipattu/Akki Roti

Thalipattu is a Kannadiga breakfast with rice flour, made verdant with fenugreek leaves and served with coconut chutney.  My guru here is Vidya, my friend who is an admirable cook!!! Got introduced to this yellow and green scrumptiousness, few years back in Vidya's kitchen, when i was invited for breakfast.  It was indeed a "Love at First Bite"!!! Poor Vidya was tormeted later for a live demo and a handwritten recipe, which i have treasured fondly as a memento. So here comes "The Thalipattu"!!!...Definitely not my version...I'm blindly following Vidya here...

You will need...

Rice flour - 1 cup

Wheat flour - 1 tbsp

Cooked rice - 1 small bowl

Onion - 1 chopped

Green chillies - few chopped

Coriander leaves - few chopped

Fresh fenugreek leaves(methi) - 1/4 bunch chopped

Curry leaves - few chopped

Sesame seeds - 1 tsp

Jeera - 1 tsp

Turmeric - 1/2 tsp

Ghee

Water

Salt

Oil

In a mixing bowl mash the cooked rice into a rough paste. Add all the ingredients except oil and ghee. Knead well, sprinkling water in between, to form a smooth dough. Take care while adding water since the onions tend to give out water on standing.  Divide it into balls of dough as for chappathi and pat it into rounds on a greased plastic sheet with greased hands as shown in figure.  Roast it on a hot griddle/tava smearing oil on both sides.  Top with some ghee and serve hot with chutney.

Variations:

Can add grated carrots instead of fenugreek leaves. A good way to make the little ones eat carrots!