Weight loss Recipes _ Green Gram Dosa _ High Protein Breakfast _ Healthy Recipes _ Dosa Recipe
Green Gram Dosa | High Protein Breakfast | Healthy Recipes | Dosa Recipe | Sprouted Green Gram Dosa @HomeCookingShow
Prep Time: 20 mins
Cook Time: 25 mins
Servings: 4
Ingredients
Green Gram - 1 Cup
Raw Rice - 50 Gm (Soaked For 1 Hour)
Green Chilli - 4 Nos Chopped
Chopped Ginger
Rock Salt -1 Tsp
Cumin Seeds - 1 Tsp
Turmeric Powder - 1/2 Tsp
Asafoetida Powder - 1/2 Tsp
Water
Ghee
Method:
Soak the green gram for 12 hours in water.
Transfer the soaked green gram into a muslin cloth, close the cloth, drain the excess water and let the soaked green gram rest for 12 hours for sprouting.
Keep the sprouted green gram aside.
Soak the raw rice/parboiled rice in water for 1 hour.
Now take the soaked rice with water, chopped green chilies, chopped ginger, rock salt, cumin seeds, turmeric powder, asafoetida powder, sprouted green gram in a mixer jar and pulse a few times without adding the water.
Transfer the ground mixture into a large bowl and add salt along with some water.
Mix it well and make sure it is in the dropping consistency.
Heat a tawa and drop a ladle of batter, spread it evenly.
Apply some ghee on the sides.
Roast the green gram dosa perfectly on one side and flip it to the other and roast again.
Healthy and tasty green gram dosa is ready to be served with any chutney of your choice.
Hello Viewers,
Today we are going to see making of sprouted green gram dosa recipe. green gram dosa is a nutritious breakfast gives you the energy to take on the day-to-day challenges. This moong dal dosa is so yummy and best taste guaranteed with the tips mentioned in this video. This green gram blends well to give your breakfast recipes a smooth texture. The pesarattu dosa goes well with coconut chutney or Peanut chutney. This Dosa is very healthy compared to normal Dosai, hope you try this Healthy sprouted moong dal Dosa at your home and enjoy.
Our #breakfast be like this - Pesaratt, Idly Upma and Cinnamon Tea All #recipes at www.madraasi.com #madraasi #foodstagram #dosai #idly #Bornoninstagram #bangalorefoodies #breakfastideas #pesarattu #southIndian (at Bangalore, India) https://www.instagram.com/p/CA4JAxOg85r/?igshid=1h5kob6in4cr9
Pesarattu – Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast with made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share…
Jet-lagged and exhausted after a long-delayed @united flight. Sleeping on odd hours, hopefully in a day or so will be back on regular schedule. Woke up to this meal cooked by daughter @kishiarora for late lunch. Pesarattu- Tomato chutney -Coconut chutney ( I hear that she got the coconuts from her friend’s house in Pondicherry) A cup of my kadak chai and two of these dosais, my tummy is happy, now to watch some TV and then a massage in evening Kishi has booked for me via @urbanclap 😊 Good to be back home 🏠 . . . . For recipe check Kishi’s highlights . . . . #kids #children #adorable #instakids #child #love #food #yummy #foodporn #yumyum #nomnomnom #yum #amazing #instafood #instagood #tea #ilovetea #teagram #teatime #teaaddict #healthy #tealovers #instatea #vacation #traveling #travel #instatravel (at Delhi, India) https://www.instagram.com/p/BvwINAKHpLD/?utm_source=ig_tumblr_share&igshid=12cgl3yev1by8
When we are not willing to say the mandatory Goodbye But curtains had to be down for yet another awesome food promotion First time Breakfast food promotion - awesome learning on time management - the clock strikes 5 but that is late morning 😉😉😉 Which spinned faster the hands which were whipping the Dosai or the head remembering the Dosa combo Plain Chutney Sada Masala Cheese Masala Onion Cheese Mysore plain Mysore Masala Multi grain with a drizzle of Flaxseed n Chia Beetroot Multi-grain Mysore Masala Plain Uttappam Onion Uttappam Chutney Onion Uttappam Pesarattu MLA Pesarattu Adai Avail Moong dal Chilla Which Sambar is your favourite - Tamilnadu; Karnataka or Andhra with Pumpkin Skin Which is the third Chutney which will be put in Buffet- Karela, Pumpkin, Ajwain, Capsicum, Garlic, Peanut, Shallots, Paruppu, Cabbage Broccoli Cauliflower - the list goes on . . . This is the team who made it possible as they knew only one word called "yes" in their dictionary Thank you so much Team @jwmarriottdelhi This is not the end Dinner story will continue . . . #breakfaststory #breakfast #breakfastsambar #mybreakie #whatisyourbreakfast (at JW Marriott Hotel New Delhi Aerocity) https://www.instagram.com/p/BzpWLexH7wY/?igshid=19tfbplns8llw
It is the sea that greets you everywhere in the luxurious Novotel Visakhapatnam Varun Beach Hotel. Look out from your room, your breakfast table, your gym, your infinity pool and the ocean is right in front of you. Located in the heart of the Visakhapatnam, Novotel Vizag stands as a magnificent edifice and is one of the popular hotels in Vizag near RK beach. I was literally lost in the ocean, singing an ode to sunrises and sunsets, while sipping filter coffee and biting into soft pesarrattu ( dosa made with green gram or yellow lentils) with spicy gongura chutney. I was a guest of Novotel Vizag early this year and personally it is one of my favourite 5 star hotels in Visakhapatnam. My days were filled with instagrammable moments. So, I decided to write a post around these beautiful views and experiences showered upon me.
Moment 1 – Touched by a very sweet and personal greeting
It is extremely touching when you walk into your room after a long journey and find a personalised greeting. This is absolutely special. The photographs are actually chocolates and I was told that the F&B team spent almost half a day to choose the photos and make these delicious chocolates. Thank you so much !
Moment 2 – The sun, the sea, the froth and filter coffee
I am not a morning person but I just cannot resist strong frothy filter coffee . So watching the dawn break from the rooftop terrace of Novotel Vizag, I was actually feeling so refreshed with the breeze blowing right in my face. The sun was not very punctual as the clouds had gathered but it was worth the wait. There is a jogging track on the terrace and I actually finished my morning walk . I will also recommend the Infinity Bar and Restaurant on the rooftop terrace but more on that later.
Moment No 3 – Breakfast on the boat
I was not at sea but here I was floating right on land. This was my favourite moment. After the hot and steaming cup of coffee, I was hungry. But instead of heading to The Square, where the breakfast buffet is served, I had a special treat at the Boat. It was beautiful watching the morning glow and binging into a colourful spread of beetroot puris and crispy vadais, hot dosais and pesarattus besides a fruit platter filled with berries served with some pancakes. Yea, I just went for another walk along the beach after the sumptuous royal breakfast.
Moment no 4 – A sea of blues at the Infinity Pool
These are the kind of Monday morning blues that I like. The infinity pool is everyone’s favourite haunt and it is the perfect place to chill and relax on a lovely sunny day.You almost feel like you are floating in the ocean as well.
Moment no 5 – Cocktails at Infinity
Although my favourite restaurant is the Indian Zaffran, I kept heading to Infinity to quench my thirst and to gaze at the oceans endlessly.I just loved the vibe here. I would sit outdoors and sip the cocktails and lose myself in the views of the ocean.
Moment no 6 – You dont always need a drone
It is great to have a room with a view, especially if if looks out into the sea . But looking down from the rooftop, I also got a view of the empty streets of Vizag and it seems like time has virtually stopped here.
Moment No 7 – Walking along the beach
It almost feels like a private beach, especially when you have it for yourself. One of the dreamy moments that I can never forget
Which of these are your favourite moments ? I was hosted by Novotel Vizag for a couple of nights and it was my first introduction to the coastal city in Andhra Pradesh. If you are looking for 5 star hotels in Visakhapatnam, then look no further than Novotel Vizag. The luxury hotel with 225 rooms is a landmark by itself and is one of the popular hotels near RK Beach. It is a stone’s throw from the main attractions, especially the museums. I would recommend the Submarine Museum and the TU 142 Aircraft Museum. Besides the RK Beach, there is also the Rusikonda Beach and the Yarada Beach. There are several restaurants and bars including the Infinity and VUE Lounge Bar. Among the restaurants, Zaffran is one of my favourites besides The Square. And needless to say, I ate like there is no tomorrow and I also brought some local masala and spicy powders from there . Thank you for a lovely trip and some great memories.
The post Seven instagrammable moments in Novotel Vizag appeared first on Lakshmi Sharath.
Lockdown recipes, 200 plus recipes for lockdown to help decide what to cook during lockdown period with minimum dry ingredients.
I heard many of my known circle follower friends who work full time now during lockdown have turned to kitchen to prepare their own food, sancks etc. As they have more time to spend, interest in cooking have increased as well as the need to feed family with homemade food.
During this difficult times, we may be having limited source of fresh veggies or we use it scarcely. I thought I will share some recipes ideas that I already have in my blog but under this post.
Since we don’t eat outside food, make sure to satisfy kid’s cravings and also yours. Make their favorite food. Couples can also take turns to share their cooking works whenever possible. Just make sure to portion control what you eat and keep your meals balanced as working out also becomes challenge. This will help you to maintain a healthy waistline.
Please download and go through it and also share it with your friends too:
100-breakfast-dinner-ideas-by-RakskitchenDownload
50-lunch-recipes-by-RakskitchenDownload
60-snack-recipes-by-rakskitchenDownload
100 breakfast/ dinner recipes
Lunch lockdown recipes with grains, pulses and other long shelf life ingredients like root vegetables.
Skip onion, vegetables, coconut or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables/ fruits can be replaced for fresh.
Lockdown recipes for lunch with grains, pulses and other long shelf life ingredients like root vegetables
Skip onion, vegetables, coconut (use desiccated cocnut otherwise) or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables like peas, mix veg, frozzen methi, frozen spinach can be replaced for fresh.
The post Lockdown recipes, 200 plus recipes for lockdown appeared first on Raks Kitchen.
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Lockdown recipes, 200 plus recipes for lockdown to help decide what to cook during lockdown period with minimum dry ingredients.
I heard many of my known circle follower friends who work full time now during lockdown have turned to kitchen to prepare their own food, sancks etc. As they have more time to spend, interest in cooking have increased as well as the need to feed family with homemade food.
During this difficult times, we may be having limited source of fresh veggies or we use it scarcely. I thought I will share some recipes ideas that I already have in my blog but under this post.
Since we don’t eat outside food, make sure to satisfy kid’s cravings and also yours. Make their favorite food. Couples can also take turns to share their cooking works whenever possible. Just make sure to portion control what you eat and keep your meals balanced as working out also becomes challenge. This will help you to maintain a healthy waistline.
Please download and go through it and also share it with your friends too:
100-breakfast-dinner-ideas-by-RakskitchenDownload
50-lunch-recipes-by-RakskitchenDownload
60-snack-recipes-by-rakskitchenDownload
100 breakfast/ dinner recipes
Lunch lockdown recipes with grains, pulses and other long shelf life ingredients like root vegetables.
Skip onion, vegetables, coconut or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables/ fruits can be replaced for fresh.
Lockdown recipes for lunch with grains, pulses and other long shelf life ingredients like root vegetables
Skip onion, vegetables, coconut (use desiccated cocnut otherwise) or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables like peas, mix veg, frozzen methi, frozen spinach can be replaced for fresh.
New Post has been published on https://mycookingjourney.com/ginger-chutney-andhra-allam-pachadi
Ginger Chutney | Andhra Allam Pachadi
The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.
It is fun to explore different cuisines and choose recipes that the whole family would enjoy. The Andhra style Allam Pachadi has been on my list for a long time but never got it to until now. I researched quite a but and came across several different versions of the Ginger chutney and was quite confused about what is authentic.
It really helps to be a part of a very big blogging family where I can always ask for help. I asked couple of my Andhra friends and came to know that there is nothing authentic as far as the recipe for Allam pachadi goes. it varies from family to family but everyone guaranteed that it is one delicious chutney to try. My cousin Uma also asked her neighbor friend and passed on a recipe to me.
I sort of mixed up the recipes and came up with my own version using ingredients which I thought my family would like. My oldest son is not a big fan of ginger and I was curious as to how he takes on the this ginger chutney. It was interesting to hear him say that even though he does not like, he likes all the flavor that ginger is with. I served it with dosai but would love to make it again soon with Andhra special Pesarattu.
There are several different versions of the Allam pachadi that you will find online. There are some with lentils, some without. Some versions are made with just cumin whereas a few uses coriander seeds. Garlic is also added if preferred but I omitted it in mine. I used a but of coriander and cumin along with fenugreek seeds. The must have part in the ginger chutney is the sweetness from brown sugar / jaggery and the sourness from the tamarind. Overall, this Allam pachadi has a spicy, sweet and tangy flavor.
Preparation time – 10 minutes
Cooking time – 10 minutes
Difficulty level – Easy
Ingredients to make Ginger Chutney | Andhra Allam Pachadi – (Makes 1 cup)
Ginger (choose tender ginger) – 3 inch piece
Oil – 2 tsp
Chana dal / Kadalai Paruppu – 1 TBSP
Urad dal / Ullutham Paruppu – 2 tsp
Red chilies – 4 (adjust based on spice level)
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp
Methi seeds / fenugreek seed – 1/2 tsp
Tamarind – 1 inch piece
Brown sugar / Jaggery – 1 1/2 TBSP
Salt – to taste
To season –
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Red chilies – 1 or 2
Curry leaves – few
Procedure to make Ginger Chutney | Andhra Allam Pachadi –
Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.
Clean and peel the ginger and chop it roughly into small pieces.
In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.
Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.
Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.
Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.
Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.
Notes and Observation –
Use tender ginger for fresh flavor.
Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter.
Do not skip the tamarind on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.
Print
Ginger Chutney | Andhra Allam Pachadi
The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.
Course Side Dish
Cuisine Andhra Pradesh, Indian
Keyword Allam chutney, Andhra Allam Chutney, Ginger chutney, Ginger chutney for pesarattu, How to make Andhra style Allam Pachadi
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
Author Sandhya Ramakrishnan
Ingredients
Ginger choose tender ginger – 3 inch piece
Oil – 2 tsp
Chana dal / Kadalai Paruppu – 1 TBSP
Urad dal / Ullutham Paruppu – 2 tsp
Red chilies – 4 adjust based on spice level
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp
Methi seeds / fenugreek seed – 1/2 tsp
Tamarind – 1 inch piece
Brown sugar / Jaggery – 1 1/2 TBSP
Salt – to taste
To season –
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Red chilies – 1 or 2
Curry leaves – few
Instructions
Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.
Clean and peel the ginger and chop it roughly into small pieces.
In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.
Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.
Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.
Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.
Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.
Recipe Notes
Use tender ginger for fresh flavor. Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter. Do not skip the tamarind on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100
Indian foods has earned so much fame around the world. Each region has complete package of delicious food and its own cuisine. People will just love to have everything Indian foods has earned so much fame around the world. Each region has complete at least a little. South Indian meals are served on banana leaf traditionally.
In this, South Indian food has a unique taste and has earned its own veg cuisine.
The perfect authentic Veg South Indian restaurant takeaway or sit down and there. It’s a piece of heaven where you can enjoy every moment. With a charming ambience and delicious food there are veg restaurants with courteous staffs ensures you enjoy your time.
Dosa,Vada,Idli,pongal and sambar are particular scrumptious dishes that has earned fame across the world. Tamil Nadu,kerala, Andhra Pradesh and Telangana states have their own region cuisines provides wide range of dishes holding their own uniqueness and habits. All these cuisines comprises within one called “South Indian cuisine”.
Wide range of spices are been exported to different nations for decades or maybe for centuries. Though wide range of spices are there, the varieties and methods of cooking are different with the state. You can enjoy a wide variety of foods in different taste and different methods under one cuisine South Indian.
There are vegetarian foods and non vegetarian foods. These have the uniqueness of tastes and flavour. Pure vegetarian restaurants are all over the parts of world.
Now lets break down according to the region and its unique cuisine.
Tamilnadu cuisine
Traditional south Indian meal served on banana leaf. This cuisine is categorized in six tastes - salt,sweet,sour,bitter,astringent and pungent into every meal which is a balanced digestion and complete nutrition. Traditionally there are two types of Tamilnadu food restaurant - veg and non veg. Some restaurants provides both.
There are so many dishes according to the day and meal. There is light meal, mid meal, snacks and desserts which provides the complete nutrition and diet. Some dishes are mild spicy and spicy according to the region within the state. Main ingredients are tamarind, coconut oil, mustard seed etc. some dishes earned their fame completely all over the world like pongal, dosa, idli and sambar.
Kerala cuisine
This is best categorized cuisine according to the different locals within the state. Coconut is the prime export of state. It is the prime ingredient in Kerala cooking. Breakfast is dosai, parotta with meat curry, kadala curry with puttu, and other amongst. In Kerala veg includes aviyal, sambar,kichadi,pachadi etc. sea foods are most loved in this coastal region. Malabar biryani and malabar parotta are the famous Kerala cuisine.
Andhra Pradesh
Most of exquisite cuisines of this region indicate the Mughalian style. Biryani, kebabs and kurmas are hot and spicy mouth watering Andhra delicacies. It is sure to satisfy the enthusiastic hunger. Traditional Andhra cuisine is the spiciest among the Indian cuisine. Chilli powder and tamarind are items that are liberally used for tangya and hot flavours. Jowar and bajra rotis are the staple dishes of Telangana region. Andhra coastal region have unique flavour due to availability of sea foods.
The popular Andhra dishes include like upma, pesarattu, kooralu(curries), pappu(dal), pulusu means stew like sour curry with tamarind paste,different types of pickles.
Andhra is never complete with delicacies comes from the Mughal touch. Hyderabadi cuisines are the most spiciest cuisine of India that has gained fame all over the world. Hyderabadi biryani is made with basmati rice with selective spices. Gravy and brinjal curry are often served as side dish.
Karnataka Cuisine
This region offers a wide range of cuisine that are wonderful dishes such as masala dosa, idli,vada etc. this region dishes are less spicy compared to other region cuisines. South karnataka use palm sugar and jaggery is their dishes but in North karnataka it is spicy. Pure veg guys in South India mostly prefers this cuisine. Millet roti and rice are the staples of North Karnataka served with spiced vegetable salad, pickles and chutney. Coconut oils are integral part of coastal karnataka. South Karnataka dishes are saaru, huli, gojju and uppinaki are among others. saaru(rasam), vegetables made with species and coconut ,curry leaves and mustard are taken with rice.
Curd or yogurt are part of every meal taken with rice at the end. Spiced buttermilk in hot summers. Most famous Karnataka dish is BisiBele Bath means hot lentil rice. It’s traditional and authentic dish of karnataka contains vegetables, dal tamarind and spices served with chips, boondi and chutney. Mysore pak is the most famous dessert here. Interestingly most desserts are not made with refined jaggery or dairy products.
Read More : http://indiancuisinetaste.blogspot.com/2018/07/taste-of-pure-veg-restaurant-in-south.html
Jet-lagged and exhausted after a long-delayed @united flight. Sleeping on odd hours, hopefully in a day or so will be back on regular schedule. Woke up to this meal cooked by daughter @kishiarora for late lunch. Pesarattu- Tomato chutney -Coconut chutney ( I hear that she got the coconuts from her friend’s house in Pondicherry) A cup of my kadak chai and two of these dosais, my tummy is happy, now to watch some TV and then a massage in evening Kishi has booked for me via @urbanclap 😊 Good to be back home 🏠 . . . . For recipe check Kishi’s highlights . . . . #kids #children #kid #adorable #instakids #babies #child #love #food #yummy #foodporn #yumyum #munchies #nomnomnom #yum #amazing #instafood #instagood #tea #ilovetea #teagram #teatime #teaaddict #healthy #tealovers #instatea #vacation #traveling #travel #visiting #instatravel #traveler (at Delhi, India) https://www.instagram.com/p/BvwIDzVnLzf/?utm_source=ig_tumblr_share&igshid=5iqjth8zjj8l