Sowpernica's Kitchen
Cooking Simplified...
Tiffin Varieties
Method:
- Soak dals & rice for 3 hours.
- Grind all the ingredients (except oil) together to a smooth paste.
- Heat dosa tawa & pour like dosas. (Can be poured thin or thick according to taste)
- Use 1 teaspoon of oil for each adai.
- Serve hot with avial/jaggery/butter.
Wholemeal dough stuffed with spiced mashed potato, rolled thick & toasted with ghee.
Upma made with a combination of broken rice & dals cooked to perfection.
Grated beetroot kneaded with wheat flour and other spices and rolled to parathas.
A crispy fried bread accompanied with chickpeas gravy...
A thin & crispy spread of dosa batter, best accompanied by coconut chutney & kothsu.
A go ahead rava upma mix which can be refrigerated and used for a couple of months...
A popular breakfast in most homes of South India, served with coconut chutney & kothsu.
An attempt to make idlis interesting, these could be served as starters too...
Instant Dosa (karacha dosai)
A thin & crispy crepe made with instantly prepared batter of flours.
A healthy steamed evening snack with minimal oil, served with coconut chutney.
Is a delicacy popular in Southern interior parts of India made with crumbled parottas.
A very popular north Indian gravy with loads of veges, usually served with pav (buns)
A popular breakfast in southern part of India, served with coconut chutney & kothsu.
Dosa batter with the goodness quinoa and urad dal. (NO rice)
An anytime quick make but yet a balanced meal, served with coconut chutney.
