Masala Dosa

Masala Dosa is a popular South Indian breakfast dish known for its crispy exterior and spicy potato filling.

Ingredients:

  • 1 cup rice
  • 1/2 cup urad dal (split black lentils)
  • 1/4 cup poha (flattened rice)
  • 3-4 potatoes, boiled and mashed
  • 1 onion, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Oil for cooking

Cooking Method:

  1. Soak rice, urad dal, and poha separately for 4-6 hours. Grind them into a smooth batter and let it ferment overnight.
  2. Heat oil in a pan, splutter mustard seeds, and sauté onions until golden.
  3. Add turmeric powder, mashed potatoes, and salt; mix well to make the filling.
  4. On a hot griddle, spread a ladleful of fermented batter thinly and cook until crisp.
  5. Place a portion of potato filling in the center, fold, and serve hot with chutney.

Poha

Poha is a light and fluffy breakfast made with flattened rice, seasoned with spices and peanuts.

Ingredients:

  • 2 cups poha (flattened rice)
  • 1 onion, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/4 cup peanuts
  • Salt to taste
  • 1 tbsp lemon juice
  • Fresh coriander for garnish

Cooking Method:

  1. Rinse poha under running water until soft, then drain and set aside.
  2. Heat oil in a pan, add mustard seeds and peanuts, sauté until golden.
  3. Add onions and turmeric powder; cook until onions are translucent.
  4. Add poha, salt, and lemon juice; stir gently to combine.
  5. Garnish with fresh coriander and serve warm.

Upma

Upma is a savory porridge made from semolina, lightly spiced and loaded with vegetables.

Ingredients:

  • 1 cup semolina (sooji)
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 onion, chopped
  • 1 carrot, diced
  • 1/2 cup green peas
  • 2 cups water
  • Salt to taste
  • Fresh coriander for garnish

Cooking Method:

  1. Dry roast semolina until slightly golden and aromatic; set aside.
  2. In a pan, heat oil, add mustard seeds, and sauté onions until soft.
  3. Stir in carrots and peas, cooking for a few minutes.
  4. Add water and salt; bring to a boil.
  5. Gradually add semolina, stirring continuously to avoid lumps.
  6. Cook until the upma thickens, then garnish with coriander and serve.

Chole Bhature

Chole Bhature is a decadent North Indian breakfast featuring spicy chickpeas paired with fluffy deep-fried bread.

Ingredients:

  • 1 cup chickpeas, soaked overnight
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp yogurt
  • 2 onions, chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • Oil for frying

Cooking Method:

  1. Cook chickpeas until tender. In a pan, heat oil, add cumin seeds, and sauté onions until brown.
  2. Add tomato puree, turmeric, and garam masala; cook until oil separates.
  3. Add chickpeas and some cooking water, simmering until thickened.
  4. For bhature, mix flour, baking powder, yogurt, and water to form a dough.
  5. Roll out and fry dough pieces until golden and puffy. Serve with the chole.

Aloo Paratha

Aloo Paratha is a North Indian staple of stuffed unleavened bread filled with a spicy potato mixture.

Ingredients:

  • 2 cups whole wheat flour
  • 3-4 potatoes, boiled and mashed
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp red chili powder
  • Salt to taste
  • Ghee or oil

Cooking Method:

  1. Prepare dough by mixing flour with water and a pinch of salt; rest for 30 minutes.
  2. For filling, mix mashed potatoes with onions, cumin seeds, chili powder, and salt.
  3. Roll small dough balls, fill with potato mixture, and roll again.
  4. Cook on a hot griddle, applying ghee or oil, until golden on both sides.
  5. Serve hot with yogurt or pickle.

Idli

Idli is a steamed rice cake that is a classic South Indian breakfast, served with chutney and sambar.

Ingredients:

  • 1 cup rice
  • 1/2 cup urad dal (split black lentils)
  • Salt to taste

Cooking Method:

  1. Soak rice and urad dal separately for 4-6 hours, then grind to a smooth batter.
  2. Allow the batter to ferment overnight, adding salt before use.
  3. Pour batter into greased idli molds and steam for 10-12 minutes.
  4. Serve hot with coconut chutney and sambar.

Pesarattu

Pesarattu is a nutritious dosa made from green gram, often served with ginger chutney.

Ingredients:

  • 1 cup green gram (moong dal)
  • 1 onion, chopped
  • 1 green chili, chopped
  • Salt to taste
  • Oil for cooking

Cooking Method:

  1. Soak green gram for 4-5 hours, then grind with green chili and salt into a smooth batter.
  2. Heat a griddle, spread a ladle of batter thinly, sprinkle with chopped onions.
  3. Drizzle oil around the edges and cook until crisp.
  4. Serve hot with ginger chutney.

Sabudana Khichdi

Sabudana Khichdi is a popular Maharashtrian dish made with tapioca pearls, perfect for breakfast or fasting days.

Ingredients:

  • 1 cup sabudana (tapioca pearls)
  • 1/2 cup peanuts, roasted and coarsely ground
  • 2 potatoes, diced
  • 1 tsp cumin seeds
  • Salt to taste
  • Lemon juice and coriander for garnish

Cooking Method:

  1. Soak sabudana for 4-5 hours until soft and drain well.
  2. Heat oil in a pan, add cumin seeds, and sauté potatoes until tender.
  3. Add sabudana, peanuts, and salt, mixing well.
  4. Cook until the pearls turn translucent. Finish with lemon juice and coriander.

Akki Rotti

Akki Rotti is a traditional Karnataka breakfast made with rice flour and spices, cooked into a crispy pancake.

Ingredients:

  • 2 cups rice flour
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 tsp cumin seeds
  • Salt to taste
  • Water as needed
  • Oil for cooking

Cooking Method:

  1. In a bowl, mix rice flour with onions, carrot, cumin seeds, and salt.
  2. Add water gradually to form a dough-like consistency.
  3. Pat a portion of dough onto a flat pan to form a thin pancake.
  4. Drizzle oil around the edges and cook until golden brown on both sides.
  5. Serve hot with coconut chutney.

Dhokla

Dhokla is a soft and spongy savory cake made from fermented chickpea batter, popular in Gujarat.

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1 cup yogurt
  • 1 tsp baking soda
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Cooking Method:

  1. Mix chickpea flour, yogurt, turmeric, and salt; let it ferment for 3-4 hours.
  2. Add baking soda, mix gently, and pour batter into a greased dish.
  3. Steam for 20-25 minutes until set.
  4. Heat oil, splutter mustard seeds, and pour over the dhokla. Garnish with coriander and slice to serve.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.