Indian Breakfast Recipes

Masala Dosa, Plain Dosa, Upma, Soft Idly, Tomato Omlette, Onion Uthappam, Poha, ...

• Soft Idly
• Plain Dosa
• Upma
• Appam Pancakes made with rice & coconut
• Tomato Omlette Dosa made with tomato
• Onion Uthappa
• Poha

• Soak Idly rice and Methi together in water for about 5-6 hours.
• Soak urud dal in water for 3 1/2 hours.
• Drain the water from urud dal and grind it in mixie with little water.
• Fine grind it until the mixture is frothy. Keep aside
• Now drain water from soaked rice and methi.
• Grind these along with cooked rice and little water in mixie.
• Now mix the ground items and add salt.
• Allow it to ferment for 16 - 18 hours. Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes

• Grind the dal and rice separately with some water until it become a fine paste.
• Add salt to it and mix well. keep it overnight for fermentation. (The batter should be little dilute than the idli flour so that dosa is made thinner.)
• In a flat frying pan the batter is poured and spread into a thin round like a pancake but much more thinner.
• Pour little ghee on both sides of the dosas
• When it turns golden brown, turn over to other side. In a few seconds it is ready to serve.
• Masala Dosa can be made by placing the potato masala inside the Dosa and folding it in half.

• Heat the rava till it becomes mild brown.
• Heat the ghee and fry the mustard seed.
• Add chopped onion, chilly, ginger and coriander leaves to it and fry for 2 minutes.
• Add 5 cups water and boil.
• Add rava to the boiling water little by little stirring the water properly.
• Cook until it is soft and thick.

• Soak the rice in plenty of water in the morning.
• Grind the coconut and rice with some water in the evening in to a fine paste.
• Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
• In the morning grease the thick curved pan specially meant for appam.
• Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
• closing the pan with the lid.

• Soak rice, black gram dal and chana separately for 4 hours.
• Grind all together by adding water and till it becomes very fine paste.
• Batter should not be very thick. It is like semi liquid. Add salt.
• Keep the batter for whole night.
• Next day add turmeric powder chopped onions, green chillies and finely cut tomatoes to the batter.
• Prepare dosa as usual.

Tips and Variations Serve it with chutney.

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• Mix idli batter, chopped onion, minced chilly and minced ginger. (stir well)
• Spread 1 spoonful of it to a heated frying pan. When the base is golden brown, turn the side and cook well.

• Heat oil on low and put in the mustard seeds.
• As soon as the mustard seeds begin to pop, add the potatoes.
• Stir fry for 3 minutes on medium heat.
• Add turmeric and salt.
• Stir a couple of time and add the pressed rice and coriander powder.
• Add the water and cook covered for 4 minutes on low heat.
• Check to see if the potatoes have been cooked through.
• If they have, remove cover and cook until the water evaporates.
• Pour lime juice over the poha and serve.