Showing posts with label Atukulu(Poha). Show all posts
Showing posts with label Atukulu(Poha). Show all posts

Little Millet Dosa



BM #133 Week 3 Day 3 - 

Here is another millet based dosa which is a regular at home. These turn out just as the regular rice based dosas. I find it is very easy to introduce millets to the family in the form of Dosa and Idli.

Here are the posts in the A-Z Dosa series so far..

Ingredients - 

Little Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Poha/Atukulu handful
Fenugreek Seeds 1/2 tsp
Salt as needed



 Method Of Preparation -

Wash and soak Little millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Wash and soak poha for 10 minutes before grinding.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Little millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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Posted by Harini R on Tuesday, April 19, 2022
4 comments
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Instant Set Dosa



BM #132 Week 3 Day 3 - 

For this week, here is the last Dosa starting with the letter 'I'. This is a very spongy Dosa and quick to prepare. The combination of these spongy Dosas and the Coconut Milk Vegetable Kurma is a combination made in heaven.

Keep an eye out for the continuation of the Dosa series next month.

 Ingredients - 

Sooji / Bombay Rava 1 cup
Poha / Atukulu 1/2 cup
Coconut handful
Curds / Yogurt 1/2 cup
Salt as needed
ENO fruit Salt 1/2 tsp



 Method Of Preparation -

Soak Poha, Sooji and coconut in curds for about 30 minutes.

Grind the mixture without any lumps. Stir in salt and ENO fruit salt. Gently mix and the batter is ready.

On a heated tava(griddle), pour two ladlefuls of batter. Let the batter naturally spread. Spray some oil if preferred. Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue with the rest of the batter or as required. 

Serve with Coconut Milk Vegetable Kurma and any choice of chutney.

BMLogo


Preparation Time Soaking time 30 minutes + cooking time 25 minutes
Makes 12-14

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Posted by Harini R on Saturday, March 19, 2022
2 comments
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Davanagare Benne Dose



BM #131 Week 3 Day 1 - 

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients - 

Rice 1 1/2 cups
Urad Dal 1/2 cup
Poha 1 cup
Methi seeds 1 tsp
Yogurt 1/4 cup
Butter cubed as needed


 Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

BMLogo


Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

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Posted by Harini R on Thursday, February 17, 2022
3 comments
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Atukula Dosa ~ Poha Dosa



BM #130 Week 3 Day 1 - 

This week I shall start a new A-Z series featuring different kinds of Dosas from various regions of India. So it would be Dosas starting with the letters A, B and C for January 2022, D, E, and F for the month of February 2022 and so on.

To kick off the series, I feature this delightful Atukula Dosa. These dosas vary from family to family depending on their individual preference. I have come across versions where they are made thick like uthappams. But this thinner dosa version is what is popular at home and so I went along with it.

We usually prefer Peanut chutney and or Tomato Chutney as an accompaniment. So that is what I served these dosas with.

Ingredients - 

Rice 1 cup (I used Sona Masuri variety)
Poha /Atukulu 1 cup (I used thin variety)
Urad Dal 2 Tbsp
Fenugreek Seeds 1 tsp
Salt as needed
Water as needed
Oil as needed to shallow fry the Dosas



 Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 3 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 20 minutes
Makes 12-14 Dosas

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Posted by Harini R on Monday, January 17, 2022
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Poha Kesari



BM 129 Week 2 Day 2 - 

Poha Kesari is a simple sweet to satisfy a quick craving or even for offering to the Lord.

I made it just like the regular Rava Kesari except that the poha is roasted and coarsely crushed. Food color is usually added for aesthetic purposes but I chose not to use any color.
 
 Ingredients - 

Poha 1/2 cup
Sugar 1/4 cup + 2 Tbsp (Adjust as per preference)
Cashew pieces1 Tbsp
Saffron Strands few soaked in 1 Tbsp of milk
Ghee 1-2 Tbsp


Method Of Preparation -

Soak a few strands of saffron in a tablespoon of warm milk and set aside.

In a heated pan add about 1 teaspoon of ghee and fry broken cashews until they turn golden. Set the fried cashews aside.

In the same heated pan, fry the poha for a minute in medium flame stirring continuously. Remove from heat, allow to cool and powder coarsely like rava.

Get a cup of water to a rolling boil, and add the powdered poha. Cook it covered on a low flame until all water is absorbed and poha is cooked well.

Add sugar, the saffron strands with milk, powdered cardamom to the cooked poha and mix. 

Keep stirring in medium flame adding ghee until it leaves the sides.

Remove form heat and enjoy it warm. Note that this is a perfect recipe to offer to the Lord.

BMLogo

Preparation Time 15 minutes
Makes approximately 3/4 cup

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Posted by Harini R on Saturday, December 11, 2021
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Paneer Poha



BM #118 Week 4 Day 2 - 

For today, I have this version of poha with spiced up paneer and mixed vegetables. I found this version appeals to many paneer lovers. 

Thanks to Priya Srinivasan for this inspiration. I have tried different combination of vegetables and all of the versions were just the same and made my love for poha stronger. :)

Recipe Source Priya Srinivasan
Ingredients -

Poha / Atukulu / Flattened Rice 1 1/2-2 cups
Paneer bite sized cubes 1 cup
Mixed Vegetables (Carrots, Peas, Capsicum) finely chopped 1 cup
Onions, finely chopped 1/2 cup
Ginger-garlic-green chili paste 2 tsp
Tomatoes, pureed 1/4 cup
Salt, Red Chili Powder, Turmeric as needed
Coriander Powder, Cumin Powder 1/2 tsp each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Lemon juice as needed


Method Of Preparation -

 Take poha in a colander, wash and set aside to drain.

 In a heated pan, add oil and the seasoning. After the cumin seeds pop, add onions and let them saute.

 Add in the ginger-garlic-green chili paste. Pour in the tomato puree and the rest of the finely chopped vegetables.

 Sprinkle Salt, Red Chili Powder, Turmeric, Coriander Powder, Cumin Powder and also the paneer bites.

 After about 4-5 minutes when all the vegetables are cooked, lower the heat and add the drained poha.

 Mix well until the poha is well combined in the vegetable mix.

 Remove from heat and squeeze some lemon juice to taste.

 Serve warm.


BMLogo

Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Wednesday, November 25, 2020
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Irani Samosas - A-Z Andhra Dishes



BM #110 Week 2 Day 3 - 

 For the Letter I, I planned for these Irani Samosas a while back and have made these a few times since the first time.

 The filling in these samosas is so unique and many of my friends were not aware of these samosas. I am convinced that they are special to my hometown of Hyderabad, India.

 We were just reliving our growing up days sipping tea and munching these samosas. During our previous sumer's India visit, my kids got a taste of these samosas and needless to say they got hooked on to these since then.

 Try making these with store bought vegan samosa sheets to reduce the cooking time by half :).

 Recipe Source here
Ingredients - 
For the Samosas - 
Flour paste (2 Tbsp of All purpose flour blended in about 3 Tbsp of water)
Oil for deep frying
For the Wrapper - 
Whole Wheat Flour 1 cup + more for dusting
All Purpose Flour 1 cup
Salt as needed
Oil 1 Tbsp
Water as needed
For the Filling - 
Onions Thinly sliced  1 cup
Thin Poha (Flattened rice  - thin variety) 1 cup
Red Chili Powder 1/4 tsp (or more as needed)
Cumin Powder 1 tsp
Chaat Masala 1 tsp
Green Chili finely chopped 1/2 tsp (or more as needed)
Coriander leaves finely chopped 2 Tbsp
Salt as needed

Method Of Preparation -
To make the Wrapper - 
In a mixing bowl, whisk the wheat flour and all purpose flour with salt and oil. Add water to knead into a soft dough. Cover and set aside for at least 15-20 minutes.

 Pinch about 15-16 portions of the dough and keep them covered while working on each portion.

 Generously dust the rolling surface and roll out the dough into a thin roti (like a Rumali roti). I made them about 8-10 inches in diameter approximately.

 Heat a griddle, and just warm the rolled out roti on both sides. Make sure they are not cooked or change color and get brown spots. [I made that mistake on a few rotis and they tend to become crisp making the next step very difficult].

 Keep the warmed rotis covered until needed. Continue rolling out the rotis until all of them are done.

 Slice the rotis into 2 inch X 8 inch rectangles. [Don't throw the edges - just fry them in the oil for some crunchies :)] Keep them covered in a moist paper towel not allowing them to totally dry out.

 To make the Filling - 
Combine all the ingredients listed under the 'For the filling' and mix them well. Add salt in the end. And mix well.

 To make the Samosas - 
Apply the flour paste on one side of the wrapper and fold into a cone, stuff a tablespoon of filling and using the flour paste, close the edges and seal it tight. 

 Continue making these samosas until all the wrappers are used. Keep them covered.

 Heat oil in a frying pan and keep the heat to medium to low.

 Gently slide the prepared samosa into the oil and fry on both sides until golden brown.

 Remove using a slotted spoon onto paper towels to drain excess oil.

 Serve them hot as is or with any sauce.
BMLogo
 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110



Preparation Time 1 hr 45 minutes
Makes 30-32

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Posted by Harini R on Thursday, March 12, 2020
3 comments
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Poha Chaat



BM #109 Week 3 Day 2 - 

 As part of 'Kid's Delight' hosted by Tamalapaku, I have here another healthy snack which my older one endorses.

 It is a very easy one to put together. The base poha is just poha upma or it can be peri peri poha or any version of poha your family enjoys.

 The toppings are all customizable and that makes it very easy to please everyone.

 Ingredients - 

 Poha / Atukulu / Flattened Rice 2 cups
Carrots and Peas 1 cup
Potatoes cubed 1/2 cup
Green Chili paste 1 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
To serve - 
Onions chopped few
Tomatoes finely chopped (Optional - I didn't use)
Roasted Peanuts few
Tamarind Date Chutney as needed
Green Chutney as needed
Any Farali Mixture (I used Haldiram's Khatta Meetha) as needed
Coriander leaves finely chopped as needed

Method Of Preparation -

 Wash the thick poha in running water and let it sit in a colander. Note that the poha should not be soaked, just washed and drained in a colander.

In a heated wok/kadai add oil and the rest of the seasoning ingredients. After the dal brown and the mustard seeds pop, saute the carrots and peas until cooked through.

Add the (parboiled) cubed potatoes and saute until they are tender. [I usually par boil the potatoes in the microwave to reduce the cooking time.]

Add turmeric, the green chili paste, salt and mix well.

Transfer the moist poha and mix well. Remove from fire, squeeze in some lemon juice. Cover and set aside.

To serve, scoop the poha mixture onto a platter, sprinkle some chopped onions, some farali mixture, roasted peanuts, tamarind date chutney, green chutney, and chopped coriander leaves, toss and serve.


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

 Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Tuesday, February 18, 2020
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Peri Peri Poha



BM #107 Week 3 Day 2 - 

 Here is another quick breakfast which can be fixed in a few minutes. The Peri Peri Spice mix can be pre-made at home like I did here.

 With just some vegetables and flattened rice (Poha), this is a breeze to prepare and is perfect for the morning rush hour.

 Recipe Source social media feed
Ingredients - 

 Poha / Atukulu (thick variety) 1 cup
Salt, Sugar Lemon juice as needed
Mixed Vegetables (Corn, carrots, peas, green beans, potatoes) 1 1/2 cups
Onions, finely chopped 1/2 cup (Optional)
Peanuts, roasted and coarsely crushed 1/4 cup
Coriander leaves, chopped 2 Tbsp
Peri Peri Masala 1 1/2 tsp (adjust as per need)
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -
Wash and drain the poha in a colander and set aside for a few minutes.

 In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the onions and saute until translucent.

 Add in the mixed vegetables and saute until they are cooked. (It is a good idea to pre cook the vegetables to make the process faster.)

 Sprinkle salt, sugar and peri peri masala and mix well. Transfer the drained poha into the mixture, reduce the heat and toss gently until the spices are evenly mixed.

 Remove from heat, sprinkle lemon/lime juice and mix well. Garnish with coarsely crushed roasted peanuts and finely chopped coriander leaves.

 Serve immediately.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107.

Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas". 

 Preparation Time 15-20 minutes
Serves 3-4

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Posted by Harini R on Wednesday, December 18, 2019
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Atukula Bobbattu ~ Poha Puran Poli



For Day 2 of BM #104, I have these delicious puran polis made out of poha. I made these for Krishnashtami this year.

 The filling was relatively easy to prepare and I felt that these polis were very easy to make. In fact my family couldn't guess the ingredient. Try making it and I am sure it will be a popular one.

 Ingredients -

For The Filling (Poornam) - 
Atukulu / Poha 3/4 cup
Powdered Jaggery 1 cup
Almond Powder 2 Tbsp
Cardamom Powder 1/4 tsp

For the Outer Cover - 
Wheat Flour 1 1/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed

Method Of Preparation -
To prepare the filling (Poornam) - 
Wash and drain the poha. Set aside for 10 minutes. 

 Add the jaggery powder and the drained poha and blend in a food processor. Add almond powder as well.

 In a heated non stick pan or any heavy bottomed pan, add about 1/2 tsp of ghee and add the poha mixture.

 Sprinkle cardamom powder and let the mixture get heated through. Keep stirring until mixture becomes stiff. Allow it to cool. 

 Pinch about 10-12 small lime sized portions of the mixture and set aside.

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

 To Roll out the Bobbattu - 
Divide the dough into equal parts (about 10) and roll each portion of the dough into small circles. Put in a portion of the filling set aside previously and close the edges.

 Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

 Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

 Remove the bobbattu from the tawa. Store in an insulated container.
Continue with the rest of the dough. Serve them warm and enjoy!




 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter

Preparation Time 40 minutes
Makes 10 

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Posted by Harini R on Tuesday, September 3, 2019
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