shavige Upma

Its a difficult task in the early morning to decide what breakfast should be prepared. When it is not planned then always we prefer for the easy and quick breakfast. Here is one of the breakfast which can be done within few mins. Ya its shavige Upma.With vegetables added to it makes more tasty.  Coconut chutney along with shavige upma tastes good and a best combination.

shavige Upma 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

Vermicelli shavige 200 grams
4 to 5 green chillies finely chopped
1 Onion finely chopped
1 Carrot finely cut
1 Capsicum finely chopped
Few green peas
Lemon juice 2 tbsp
Oil 2  tbsp
Salt as per taste
1 Tbsp Mustard seeds
A pinch of turmeric powder
Method:

Boil the vermicelli shavige in water for few mins till they are soft. Once they are soft just drain the water and  put the cold water over it immediately and drain it. (Note : add few drops of oil while boiling)
On the other hand take a pan on heater add oil once hot add mustard seeds allow them to crackle.
Add the vegetables and cook them.
Add salt and mix well.
Now add the shavige and mix well
Also add lemon juice.
Serve it with coconut chutney

Ragi Rotti

Ragi Rotti is a from  Karnataka cuisine. It is a popular dish in rural areas of southern karnataka. It is similar to akki rotti. Ragi (finger millet) rotti is high calcium , iron and fibre rich dish that can be prepared in  breakfast or in the lunch. The vegetables like carrot, kohlrabi (navil kosu), onions can be added and makes this rotti much tastier.

Ragi Rotti

Ingredients:

2 Cups Ragi Flour (finger millet)
1 Medium size onion finely chopped
1 Small cup carrot grated
1 Small cup Kohlrabi grated (skin is peeled off)
Salt as per taste
2 Green chillies crushed
A small cup of fresh coriander leaves chopped
Oil 2 tbsp for each rotti
1 Tbsp jeera and coriander powder
Method:

Take the ragi flour in a bowl and add the onion, chilli, carrot, kohlrabi,coriander leaves, jeera and coriander powder and salt and mix well. Now add water bit by bit and knead the dough. Take a non stick pan and apply oil to it. Now take a small dough ball  and press this dough with the palm to a circular shape in the pan . Keep this pan on heater on low flame and close a lid till it is cooked. Now turn the other side and cook it. Repeat the same process for the rest. Serve hot with yogurt or coconut chutney.

Paddu

Paddu is a South Indian common  breakfast dish. We use the same dosa batter to prepare it. We add onion and coriander leaves to the batter and make paddu in a paddu tava. Now a days the non stick tava is used and the paddu comes out very well. It is eaten with coconut chutney.

Paddu

Ingredients:

1 Cup urad dal
4 Cup Dosa rice
1 Cup Poha or puffed rice
2 Tbsp fenugreek seeds
Salt as per taste
Fresh Coriander leaves
1 Medium size onion finely chopped
Oil as required
Method:

Soak the rice and urad dal in water for 6 to 8 hours. While grinding it use the  fenugreek seeds, poha or puffed rice and grind it to  a soft batter. Keep it closed for 4 to 5 hours.

Now take the required amount of batter add salt and also add coriander leaves and chopped onion and mix well. Apply oil to the paddu tava and keep on the heater and allow it to get heated. Once the tava is hot  pour the batter in the holes of tava and add few drops of oil and close a lid and keep low flame. After 2 to 3 mins if the lower portion are cooked then turn it over and cook the other side. Now take it out and serve with chutney. Repeat the same process for the rest.

Ragi Dosa

Ragi Dosa is one of the healthiest breakfast dish. This dosa is made from ragi flour and urad dal. It is crispy and tasty dosa. It tastes good with coconut chutney.

Ragi Dosa

Ingredients:

1. 1/2 Cup urad dal
2. 2 Cups ragi flour
3. 2 Tbsp fenugreek seeds
4. Oil for dosa
5. salt as per taste

Method:

Soak urad dal and fenugreek seeds for 5 to 6 hours in water. Grind the urad dal and fenugreek seeds in a mixer in to soft batter. Mix ragi flour in water till it makes soft batter.Mix this ragi batter with urad dal batter and keep for 4 to 5 hours closed.

Take a dosa tava on heater and apply oil to it and heat it. Once the tava is hot pour the batter and make  circular shape till the edge so that it is very thin. Apply 1 tbsp of oil everywhere on the dosa. Once the dosa is cooked take it off and serve hot with coconut chutney. Repeat same process for the rest.

Onion Dosa

Onion Dosa is a South Indian special Breakfast dish. It is one of the simplest and easy breakfast dish. It tastes good with chutney or aloo gravy curry .

Onion Dosa

Ingredients:

1/2 Cup Urad Dal
2 Cup Rice
1/2 Cup poha
1 Medium size onion (for one dosa)
Fresh coriander leaves chopped
Grated carrot (optional)
Salt as per taste
Oil as required.
Method:

Soak the urad dal and rice in water for 5 to 6 hours. Grind this in to soft batter. While grinding add poha to it. Keep the batter closed lid for 5 to 6  hours.

Take a dosa tava on heater. Apply oil to it and heat it. Add salt to the batter. Now take the batter in a bowl mix half of the onion in the batter and spread it on the dosa tava. Make it a circular shape and then spread the remaining onion pieces over it. Even grated carrot and fresh coriander can be garnished over it along with onion. Apply 2 tbsp of oil and close a lid over it. After few secs take off the lid and turn the dosa and make the other side to be cooked. Keep  medium flame . The onion should be cooked well. Take it off and repeat the same process for the rest. Serve with coconut chutney or aloo curry.