Poha Dosa - Aval Dosa - Atukula Dosa Recipe

I have heard about Andhra’s atukula dosa (Atukula Attu in Telugu,Avalakki Dosa in Kannada, Poha Dosa in Hindi, Aval Dosa in Tamil, Flattened rice in English) but I haven’t tried at home. For the first time, I tried this soft and spongy poha dosa yesterday for my in-laws as both of them have tooth problem. It came out super soft and everyone loved it at home with tomato chutney as side dish. This dosa batter is made without urad dal and the best part is that the batter doesn’t need over night fermentation. It can be made instantly after grinding. This dosa is sure a welcome change from the aval upma. I followed the recipe from Sailu’s blog but I altered the quantity of ingredients and made it without adding cooking soda. This recipe works great for this summer season.Do try it for your breakfast or dinner. You will love it and make it very often. Lets see how to make Andhra special South Indian Aval dosa.
Check out my other variants of this dosa
Puffed rice dosa
Sponge Dosa
Set dosa
Also check out my 42 chutney recipes collection and choose any tomato chutney as a side dish for this dosa.

Poha dosa/Atukula dosa/Aval dosa recipe

Easy, spongy, no ferment Poha dosa batter recipe - Andhra style atukula dosa

Cuisine: South Indian

Category: Breakfast

Serves: 25nos

Prep time: 3Hours

Cook time: 10 Minutes

Total time: 3Hours 10Minutes

INGREDIENTS

1 cup = 250ml Idli Rice - 2 cups Thick Poha/Aval - 1 cup Methi seeds - 1/2 tsp Butter milk - 4.5 cups ( use 1 cup sour curd) Salt - as needed Cooking soda – 1/4 tsp ( optional, I din’t add)

METHOD

Wash the Poha and rice together for 3 times. Whisk 1 cup of sour curd adding 4 cups of water. Soak the rice+poha in buttermilk for 3-4 hours. Add 1/2 cup of more water if Poha absorbs all the buttermilk.( I soaked the rice & aval at 9am in the morning, ground the batter at 1pm in the afternoon and made dosa at 7 pm) Grind the rice and poha using the soaked buttermilk. Add little water only if necessary during grinding. Add the required salt and make a smooth batter. Make sure you grind the batter thick because the batter will become watery when you make the dosa. Cover the batter and keep it aside for 5-7 hours. If you wish, you can make the dosa immediately adding 1/4 tsp of cooking soda.Else make the dosa after few hours without adding soda. If you rest the batter, it will become sour and rise a bit. Check the image below. Heat a dosa pan and pour a ladleful of batter. Make it thick like uthappam.Drizzle little oil around the dosa and cover the dosa pan with a lid. Cook in medium flame till the top of dosa cooks well with small holes here and there. No need to flip the dosa. Remove the dosa in a plate and enjoy with tomato chutney. I feel It tastes the best with tomato chutney more than coconut chutney.Its your choice finally. Enjoy this soft dosa for breakfast & dinner NOTE : If you want to make this dosa for breakfast, soak the rice+aval in buttermilk overnight. The next morning, grind the batter. Add cooking soda,mix well and make dosa immediately.

Note

Batter will become sour quickly as it is Summer now.During winter season, its better to soak the rice+aval in sour buttermilk overnight and then grind the batter. It helps to get soft dosa with mild sour taste. Adding cooking soda is optional. If the batter tastes and smells sour, you don’t have to add cooking soda.But holes will be less.But If you want to see more holes in the dosa, you can add soda. This dosa batter can be stored in refrigerator and use it later.But softness will be slightly reduced.

Enjoy this soft, spongy dosa for your breakfast or dinner with tomato chutney. Tastes awesome !!

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Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

Recipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce Print this recipe Falafel: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/2 cup dried whole mung beans (1 1/2 cups cooked) 1 tablespoon ground flaxseeds, soaked in 3 tablespoons water for 30 minutes 1/4 cup chickpea flour (besan) 1/2 cup fresh parsley, chopped 2 shallots, minced 2 cloves garlic, minced or crushed 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 1 teaspoon ground nutmeg 1 teaspoon paprika 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt, or to taste 1 tablespoon nigella (black onion or kalonji) seeds olive oil for brushing Red pepper sauce: 1/4 cup raw cashews 2 red bell peppers 1 jalapeño 1/4 cup olive oil 1 clove garlic, chopped 1 tomato, seeded and chopped 1 tablespoon tahini 2 teaspoons apple cider vinegar 1 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon cayenne Instructions: Rinse the quinoa and mung beans separately. Cover the quinoa with 1 cup of water and soak for 8 hours or overnight. Cover the mung beans with several inches of water and soak for 8 hours or overnight. Drain and rinse the mung beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until tender. Drain and set aside. Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat and set aside to cool. Meanwhile, soak the cashews for the sauce in hot water for 30 minutes. Drain and set aside. Soak the ground flaxseeds in 3 tablespoons of water for 30 minutes until thick. Toast the chickpea flour in a dry unoiled large skillet over medium-low heat, stirring frequently, for 8 to 10 minutes or until lightly browned and fragrant. Use up to 1 cup of chickpea flour for toasting and refrigerate what is not needed for the recipe in a sealed container for up to 2 or 3 months. Fluff the quinoa with a fork and transfer to a food processor. Add the mung beans, soaked flaxseeds, 1/4 cup of toasted chickpea flour, parsley, shallots, garlic, lemon juice, spices and salt. Process until combined and turn out into a bowl. Stir in the nigella seeds and refrigerate for 1 hour. Rinse the food processor. Prepare the sauce while the mixture is chilling. Line a baking sheet with parchment paper and turn up an oven to a broil. Place the red peppers and jalapeño on the baking sheet and pop into the oven. Turn every minute or so for 20 minutes or until the skins are blackened in spots. Remove the peppers to a bowl and cover with plastic wrap for about 15 minutes. When cool, peel the skins off with your fingers. Next cut the peppers and remove the seeds. Now the peppers and jalapeño go into the food processor. Add the cashews, oil, garlic, tomato, tahini, vinegar, paprika, salt and cayenne. Process until smooth. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the mixture into small balls or patties, and brush with oil. Bake for 20 to 30 minutes until golden brown, turning them halfway through the baking time. These can be served in multiple ways — on toast, pita breads, with salad greens and even as sliders. I served them up just as is with the sauce and they were filling enough just like that. Makes 10 2-inch falafels

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.

Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel

Corn Vada Recipe - Sweet Corn Fritters

Whenever I buy corn ( Cholam in Tamil, Makai in Hindi) from the market, I make either corn cheese balls or cup corn for Raksha . This time, I tried Corn vada/corn fritters for a change. I browsed for the recipe and found Andhra style Corn vada ( Known as Mokkajonna Garelu/Vadalu in Telugu) & corn fritters recipe with mild variations in method & ingredients. I just combined both the recipes and made this South Indian sweet corn vada. It came out really well with crispy exterior and soft interior. Raksha and Sendhil loved it very much. Its a kids friendly tea time snack recipe.Ugadi festival is nearing. If you have plans to make any vada recipe, do try this one for a change.Your kids at home during this summer vacation would ask for more and more.But remember, to enjoy its best taste, you should serve and eat it hot.Ok,Lets see how to make this yummy, crispy sweet corn vada recipe !
Do check out my Masala Vada, Mixed Vegetable Vada, Cabbage Vada, Sabudana Vada and Urad dal vada recipes.

Corn Vada Recipe

Corn vada recipe/ Sweet corn fritters recipe

Cuisine: Indian

Category: Snacks

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml To grind Boiled Sweet corn  - 1 cup ( frozen corn can also be used) Red chillies - 2 nos ( use 3-4 for more spice) Hing/Asafetida OR Garlic – A pinch/ 2 cloves Fennel seeds - 1/2 tsp Salt - as needed To mix in vada batter Big onion – 1no  ( chopped finely) Coriander leaves – few ( –do-) Corn flour or rice flour - 3-4 tbsp Cooking oil - to deep fry

METHOD

Peel the sweet corn and pressure cook it adding enough water and salt. Remove the corn cob and take out the kernels.Use a knife and scrape it from one to another end. Kernels will get off easily. ( U can use frozen sweet corn too) Reserve 1/4 cup of boiled corn.Take the remaining 3/4 th cup of cooked sweet corn in a mixie jar. Add pinched red chillies, garlic cloves or hing, fennel seeds and grind to a coarse paste without adding water. For variations, you can grind raw,unboiled corn with spices and make vada.In that case, do not add whole corns. Just grind the entire 1 cup of corn kernels. As I had boiled corn in hand, I changed the original recipe.( Andhra style recipe calls for grinding raw corn) Remove the ground vada batter in a bowl. Add the reserved 1/4 cup of sweet corn, finely chopped big onion, coriander leaves.Batter would be too sticky.So add corn flour and mix well. Make sure you don’t add more corn flour and make the batter dry.Add little salt, Mix well. Check for taste. Take a small ball shaped vada batter. Pat it slightly and set aside.Heat oil in a kadai and when it gets heated , drop 3-4 vada and deep fry in batches. Stand a feet away because some whole corn may burst. Cook both the sides in medium flame till onion in the vada turns golden brown. Do not wait for all the bubbles to cease. ( Some whole sweet corn may tend to burst when it cooks inside the oil. So do not stand very near to the kadai while deep frying). Remove from the oil and drain in a tissue paper.Enjoy eating hot with tomato ketchup!

Note

For variations, you can grind raw,unboiled corn with spices and make vada.In that case, do not add whole corns. Just grind the entire 1 cup of corn kernels. As I had boiled corn in hand, I changed the original recipe. Add more chillies if you like spicy vada. You can replace corn flour with rice flour. You can also add 2 tsp of maida for binding. Use finely chopped mint leaves for more flavorful vada.

Crispy, yummy ,kids friendly sweet corn vada is ready to enjoy with ketchup. Enjoy !!

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Aval Upma Recipe–Poha Recipes-Easy Breakfast Recipes

This is an easy and quick South Indian breakfast recipe that I make at least once in a week. I have already tried Karnataka’s Avalakki chitranna, North Indian - Maharashtrian Kanda Poha recipes and blogged here. This poha upma recipe is very similar to both but its of Tamil nadu style.For this upma, I follow my Rava upma recipe and make it for our breakfast and sometimes for our dinner too. Its an easy to make recipe for bachelors and working women.Ideal for lunch box too. As Poha/Aval is a healthy alternative to rice, I try to include this in our diet by making varieties of poha recipes.To make it more healthy, you can use Kerala Red aval, add mixed vegetables and make the same. Lets see how to make this easy, diabetic friendly aval upma/Poha upma for breakfast & lunch box.
Check out my Lemon poha/ Lemon aval recipe , Milagu jeeraga aval/ pepper cumin poha too.

Aval upma recipe

Aval upma - Easy poha recipes for breakfast

Cuisine: South Indian

Category: Breakfast

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup = 250ml Thick Poha/ Aval - 1 cup Big onion - 1 no Green chilli - 2-3 nos ( slitted) Ginger – 1 inch piece ( chopped finely) Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tbsp Chana dal – 1 tbsp Curry leaves - few Asafetida/Hing - 2 pinches Coconut oil - 1 tbsp Grated coconut – 3 tbsp

METHOD

Wash the thick aval/Poha for 2-3 times. This helps to get white colored upma. Add water to cover the aval and soak it for 10 minutes. All the water would be absorbed by the poha in 10 minutes and it becomes soft. In the mean time, chop onions, chillies and ginger. Heat oil and temper mustard seeds, urad dal and chana dal. Add hing, curry leaves, onions, green chillies, ginger and salt. Saute until onion turns transparent. Now add the soaked aval and mix well. Keep the flame low. Cover the kadai with a lid and let the aval cook for 5 minutes. After the poha turns soft and cooked, switch off the flame. Add 1 tbsp of coconut oil , grated coconut mix well and serve hot. Enjoy with coffee/Tea or milk for your breakfast ! No side dish is needed for this upma. If needed, you can make coconut chutney .

Note

Washing the poha twice or thrice is necessary to get white colored upma. Soaking helps to make soft and quickly cooked poha. So Soak it atleast for 10 minutes. Add more green chillies or pinched red chillies for more spicy taste. You can garnish with coriander leaves. You can add peanuts, finely chopped carrot, potato while sauting onions. If you wish, you can add a dash of lemon juice at the end.

Enjoy this yummy and easy aval upma for your breakfast

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No Croutons Required - 11 Vegetarian Soups and Salads

Welcome to the No Croutons Required roundup for March 2016. I have 11 tempting dishes to share this month. As always, a special thanks to everyone who took the time to share a recipe. Without further ado, see what has been appearing on tables this past month.

Recipe: Quick Tomato and Red Pepper Soup

Chef: Annabel
Blog: Mrs Redboots' Food and Recipes
Location: UK

I do enjoy tomato soup but only if it is homemade, like this delightfully quick and easy one. All you need is sauteed onion, red peppers and cherry tomatoes. Then add some tinned tomatoes with some water, whiz it up and add corn if you please. I am sure this would make for a lovely lunch or light dinner with some crusty bread.

Recipe: Vegan Taco Salad

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Ontario, Canada

Next up we have a warm salad that looks pretty fancy but not too difficult to make. For the ground "meat", we have onion, tempeh, garlic, apple cider vinegar, chili powder, cumin seeds, cayenne and tomato paste with a bit of water. Once that is cooked, it is spooned over lettuce and then garnished with olives and tomatoes and cheese sauce and salsa if you wish

Recipe: Watermelon Salad

Chef: Linsy
Blog: Home Cook Food
Location: USA

Dreaming of summer here and this delightful no cook salad with have your mouth watering. Refreshing watermelon comes together here with feta, fresh mint and some black pepper. Easy and yes please.

Recipe: Acorn Squash and Spinach Salad with Balsamic Orange Vinaigrette

Chef: Stephanie
Blog: Mind Your Plants
Location: USA

Next up is another salad and this one is certainly substantial. A meal in a bowl, roasted squash is combined with cranberries soaked in orange juice. Reserve the juice for the dressing. Combine the squash with spinach, cranberries, pecans, rice and parsley and dress with the reserved orange juice, orange zest, balsamic vinegar, garlic, maple syrup and olive oil.

Recipe: Easy Butternut Squash Soup

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

After a refreshing cold weather walk, you can come home to this delicious soup to warm your toes. Roasted butternut squash, carrots and onions are then simmered with some vegetable stock and seasoned. Easy and satisfying.

Recipe: Roasted Carrot and Azuki Bean Salad

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is this colourful salad with lots of goodness. I combined akuki beans with roasted carrot tossed with olive oil, paprika, and some cayenne. Then everything was dressed with olive oil, fresh lime juice, red wine vinegar, garlic, cilantro and mint and served on baby spinach leaves.

Recipe: Onion Soup

Chef: The Veghog
Blog: The Veghog
Location: UK

This lovely soup starts with slowly browned onions. Garlic is then included, along with dry cider, bay leaves, thyme and yeast extract. Served up with toasted baguette slices and cheese, this is surely comfort in a bowl.

Recipe: Beet Balls and Roasted Potato Salad with a Thousand Island Dressing

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is this impressive salad that features roots. I'm smiling too. Packed full of goodness, we have roasted beet balls with lentils, bulgar, onion, thyme, oats, some ketchup and oregano. If that wasn't enough, some roasted potatoes are included, along with greens, tomato, and pickles. Toss this all with a dressing consisting of raw cashews, fresh lemon juice. olive oil, garlic, miso, Dijon mustard, sun-dried tomatoes and more pickle. For sure this a healthy meal.

Recipe: Oxo Butternut Squash and Coconut Milk Soup

Chef: Caroline
Blog: Caroline Makes
Location: UK

Here we have another mouthwatering butternut squash soup. For this nourishing dish, you will need onion, garlic, chilli and squash of course along with 1 Oxo Garden Vegetables with Parsley and Bay stock and coconut milk. Whiz it up and garnish with fresh coriander. Served with some crusty bread this is surely a satisfying meal.

Recipe: Hummus - Middle-Eastern Chickpea Dip

Chef: Lisa
Blog: We Don't Eat Anything With a Face
Location: UK

Hummus is always a welcome treat that goes so well with fresh vegetables or toasted pita breads. And it is always best when you used dried chickpeas simmered up rather than the canned variety. Blend the cooked chickpeas up with lemon juice, tahini, garlic, cumin, olive oil and some paprika.

Recipe: Turmeric Pasta with Blood Orange Chilli Vinaigrette Dressing

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

Last up but not least is this dressed up and fancy pasta dish. Turmeric is added with pasta and then dressed with Blood Orange Chilli Oil with some chili flakes. When I eat pasta, I would enjoy this dish, no doubt!

My dear friend Jacqueline and co-host of this event is hosting for April. Do check Tinned Tomatoes for the announcement.

Eggless Banana Cake Recipe – Vegan Cake Recipes

I had some over ripen bananas in my kitchen counter.When I saw them, Mangalore buns & Eggless banana cake came to my mind.I have already tried & shared eggless banana walnut muffins.So this time I made eggless banana cake in my loaf pan for the first time. I followed the recipe from HERE. As Its my first attempt, I didn’t take any chance in experimenting this recipe using whole wheat flour & brown sugar.It came out soft, moist with crumbly texture.We enjoyed it with hot tea ! This recipe has no butter, no condensed milk, no yogurt too. Its a vegan recipe which uses oil as the main ingredient.For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti. Summer vacation has started for kids. They must be demanding some cakes & snacks from you. Try this yummy, soft and spongy cake for them. Addition of banana makes it slightly healthy too. Do try it and share your feedback. Lets see how to make eggless banana cake recipe without condensed milk, yogurt and.

Eggless Banana Cake Recipe

Eggless Banana cake recipe - Moist, spongy cake without butter, condensed milk

Cuisine: Indian

Category: Cake

Serves: 10 pieces

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 200ml All Purpose flour / Maida - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Over ripe banana - 2 nos ( I used Yelakki) Sugar - 1/4 cup ( add 1/3 cup for more sweetness) Cooking oil - 3 tbsp ( Use odourless oil) Lemon juice/Vinegar - 1 tsp Vanilla essence - 1 tsp

METHOD

In a wide bowl, take the ripe banana, mash well with a ladle or fork. You can mash it in a mixie too. Grease a baking pan/loaf pan with oil and sprinkle maida all over the pan. Take a bowl and sieve maida, baking powder, baking soda.Mix well and set aside. To the mashed banana, add sugar, cooking oil, vanilla essence, lemon juice and mix well till sugar dissolves ( you can add powdered nutmeg or cinnamon for more flavor). To this, add the sieved maida mixture.Mix well. You will get a thick batter. Spoon in the batter to the greased baking pan.You can also sprinkle choco chips, chopped walnuts to the batter. Preheat oven in convection mode at 180c. Keep the loaf pan and bake the cake for 35-40 minutes. Keep an eye after 30 minutes.Top of the cake turns golden and if you insert a tooth pick,it should come clean. This is the indication for the doneness of cake. Once the cake is baked, remove and set aside for 5 minutes. Invert in a plate and remove it. Cake will fall off easily. Cut into slices and serve with hot tea/coffee ! Enjoy !

Note

Adjust the quantity of sugar after tasting the dough. Do not reduce baking powder & baking soda. Keep an eye after 30 minutes of baking because over baking makes the cake hard n chewy. Batter would be semi thick and spoonable but should not be hard and crumbly. If you feel the batter is too hard, add a tbsp of milk and bring it to semi solid consistency. For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti.

Enjoy this yummy cake for your tea time !! It tastes soft n smells good

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