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Indian Veggie Delight

Breakfast Recipes

Vegetable Masala Maggi|Mumbai Street Style Veg Masala Maggi

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Today I’m sharing my favorite variation of Maggi, Spicy Vegetable Masala Maggi. It’s a street style dish and new way to add colorful vegetables to the regular maggi and make it into a healthy dish. Maggi is the most loved instant noodles in India. It is loved by people of all age groups, be it kids or adults.It is the perfect snack recipe to curb those late night hunger pangs or when you are lazy to cook lunch or dinner.Also try my other maggi favorite variety Chilli Cheese Garlic Maggi .

Vegetable Masala Maggi|Mumbai Street Style Veg Masala Maggi

You can also try my Finger Food Ideas

How to make Vegetable Masala Maggi step by step

1. Heat butter or oil in a pan. Add ginger-garlic paste, onion and sauté till onions are soft.

2. Add tomatoes, mix vegetables and Stir-fry in high flame till they are 90% cooked and they have still little crispiness left.

3.Add water , maggi masala, red chilli powder, garam masala powder and mix well.


4.Bring water to boil, and add maggi noodles ,close lid and cook for 2-3 minutes or until water is absorbed. Stir in between.

5.Finally sprinkle chaat masala and switch off the flame.

6.Garnish with chopped coriander leaves and serve hot.

Vegetable Masala Maggi|Mumbai Street Style Veg Masala Maggi Recipe card is Below

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Vegetable Masala Maggi|Mumbai Street Style Veg Masala Maggi
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Vegetable Masala Maggi|Mumbai Street Style Veg Masala Maggi
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: masala maggi, street style maggi, vegetable maggi
Servings: 2
Ingredients
measuring cup used ,1 cup = 250ml
  • 2 packets Maggi Noodles (70 Gms x 2)
  • 2 Number Maggi masala tastemaker (Available in Maggi packet itself)
  • 2 cups water
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 1/2 cup mix vegetables (capsicum,corn,carrot,peas or any other vegetable of your choice)
  • 1 tsp ginger garlic paste optional
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala
  • a pinch chat masala powder
  • a pinch salt while cooking vegetables
  • 2 tbsp butter or oil
  • 1 tbsp fresh coriander chopped
Instructions

  1. Heat butter or oil in a pan. Add ginger-garlic paste, onion and sauté till onions are soft.

  2. Add tomatoes, mix vegetables and Stir-fry in high flame till they are 90% cooked and they have still little crispiness left.

  3. Add water , maggi masala, red chilli powder, garam masala powder and mix well.

  4. Bring water to boil, and add maggi noodles ,close lid and cook for 2 minutes.Stir in between.

  5. Finally sprinkle chaat masala and switch off the flame.

  6. Garnish with chopped coriander leaves and serve hot.

  7. The delicious Street Style Spicy Vegetable Maggi Noodles Ready!

Recipe Video

Recipe Notes

You can add vegetables of your choice

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Little Millet Upma|Samai Upma|Millet Recipes

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Little Millet Upma|Samai Upma|Millet Recipes

| Little Millet in English |Samai in tamil| Kutki in Hindi|Saame Akki in kannada|Chama in malayalam| Sama in telugu, is a very healthy variety of millet.Millets are Ancient Grains. Mankind has known their nutrition value for centuries. They are naturally gluten – free. Low on carbs and high on fiber. They get digested slowly giving sustained energy. Millets are ideal for diabetics looking for an alternative grain to rice. They also help increase the bio-availability of minerals and have strong antioxidant properties. Regular consumption helps in decreasing triglycerides and C-reactive protein.

If you are looking for more breakfast recipes then do check

How to make Little Millet Upma step by step

1.Wash the Little Millet and soak it in water for at-least 15 minutes.

2.In a pan/kadai add oil and add in the mustard seeds, split urad dal, green chilli (slit) and fry till mustard splutters and dal turns golden brown .

3.Then add curry leaves, onion . Saute for a minute or two till the onion turns slight brown in color.

4.Later add finely chopped mixed veggies ,some salt and saute for 2-3 mins until veggies becomes soft.

5.Add 3/4 cup of water and allow this to boil.

6.Drain the water from the soaked samai and add little millet to the boiling water and remaining salt.Mix well.

7.Cover with a lid and cook for about 8-10 minutes on low flame .Note:Since we soaked it for 15 minutes, it reduces the cooking time.

8.Once little millet is cooked ( until all the water has been absorbed ,completely cooked and looks grainy ) add lime juice , coriander leaves and grated coconut .

9.Fluff it up with fork and serve little millet upma hot with coconut chutney or chutney powder.

Little Millet Upma|Samai Upma|Millet Recipes Recipe Card Below

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Little Millet Upma|Samai Upma
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Little Millet Upma|Samai Upma|Millet Recipes
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: Indian, south indian
Keyword: #samai upma, little millet upma
Servings: 2
Ingredients
  • measuring 1 cup = 250 ml
  • 1/2 cup Little millet(samai)
  • 1 medium onion finely chopped
  • 2 green chilles
  • 1/2 cup mixed veggies (Beans,Carrot,Peas etc )
  • 1 tbsp grated coconut (optional)
  • few coriander leaves chopped
  • 1 tsp lime juice
  • salt to taste
  • 3/4 - 1 cup water
To Temper 
  • 1/2 tsp mustard
  • 1 tsp split urad dal
  • few curry leaves
  • 1 tbsp oil
Instructions
Stove Top method:

  1. Wash the Little Millet and soak it in water for at-least 15 minutes.

  2. In a pan/kadai add oil and add in the mustard seeds, split urad dal, green chilli (slit) and fry till mustard splutters and dal turns golden brown .

  3. Then add curry leaves, onion . Saute for a minute or two till the onion turns slight brown in color.

  4. Later add finely chopped mixed veggies ,some salt and saute for 2-3 mins until veggies becomes soft.

  5. Add 3/4 cup of water and allow this to boil. 

  6. Drain the water from the soaked samai and add little millet to the boiling water and remaining salt.Mix well.

  7. Cover with a lid and cook for about 8-10 minutes on low flame .Note:Since we soaked it for 15 minutes, it reduces the cooking time.

  8. Once little millet is cooked ( until all the water has been absorbed ,completely cooked and looks grainy ) add grated coconut , coriander leaves and lime juice .

  9. Fluff it up with fork and serve little millet upma hot with coconut chutney or chutney powder.

Recipe Notes

1.Soaking reduces the cooking time. So soak the little millet for at-least 15 minutes.

2.If you are in a hurry and do not have time to soak, add 1 cup of water while cooking for 1/2 cup of little millet.[2:1] Ratio

3.You can add any vegetables of your choice.

4.You can increase or decrease spice according to your preference.

5.You can make upma without vegetables and onions too.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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Instant Pot Ven Pongal|Khara Pongal

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Instant Pot Ven Pongal|Khara Pongal

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils,a hearty spicy porridge style dish to start your day on a healthy note.

Instant Pot Ven Pongal|Khara Pongal

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Instant Pot Ven Pongal|Khara Pongal Recipe Card Below

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Instant Pot Ven Pongal|Khara Pongal
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Instant Pot Ven Pongal|Khara Pongal
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils

Course: Breakfast, Main Course
Cuisine: Indian
Keyword: khara pongal, ven pongal
Servings: 4
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 3/4 cup White Rice short rice grain preferable
  • 3/4 cup Yellow Moong Dal
  • 4 cups Water +1 cup extra to adjust consistency
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Whole Black Pepper/Pepper corns
  • 1 pinch Hing (Asafoetida)
  • 2-3 Slit Green Chillies
  • 1 tsp Finely chopped Ginger
  • few Curry leaves
  • 8-10 Cashew Nuts
  • 2 tbsp Ghee/Clarified Butter
  • Salt – to taste
Instructions
INSTANT POT METHOD
  1. Press SAUTE mode(Normal) on Instant Pot. Add ghee or oil in to the POT.Note:Tastes better with Ghee
  2. Once POT is hot add in the Cumin/Jeera,Black Pepper and Cashewnuts.Saute for 30 secs or till cashew nuts turn light brown in color.
  3. Add the chopped green chillies, ginger ,curry leaves and asafoetida.Saute for another 30 secs.
  4. Next, add the washed dal and rice. Saute well 1-2 minutes till dal turns light brown or till aromatic.
  5. Add water, salt.Mix well.
  6. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  7. Press CANCEL button on Instant Pot.
  8. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
  9. Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  10. Once the pressure has released, open the lid and mix pongal well.Note: If rice is not mushy then select saute mode and add 1 cup of water and cook for 1-2 minutes or till mixture boils.
  11. Pongal is ready, serve with yogurt,raita or tamarind chutney.
INDIAN PRESSURE COOKER METHOD
  1. Heat 1 teaspoon ghee in a pressure cooker and add the washed dal and rice,Saute well 1-2 minutes till dal turns light brown or till aromatic.
  2. Add 4 cups of water ,mix well.
  3. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  4. Once the pressure has released, open the lid and Mix the mixture well.
  5. Meanwhile in a pan add remaining ghee ,once its hot add Cumin/Jeera,Black Pepper,asafoetida.
  6. Then add the chopped green chillies, ginger ,curry leaves and cashewnuts.Saute for 30 secs or till aromatic.
  7. Add this tempered mixture into the pongal and boil.Note: If rice is not mushy then add 1 cup of water and adjust consistency.
  8. Pongal is ready, serve with yogurt,raita or tamarind chutney.

Recipe Video

Recipe Notes

1. Pongal thickens a little on cooling. You can save leftovers in the refrigerator and re heat in a microwave or on stove top (add water if required to adjust consistency) just before serving.
2.You can also use husked split moong dal,makes dish more healthy.

Instant Upma Mix|How to make readymix Upma – Upma

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Instant Upma Mix is very helpful for people staying away from home, bachelors, college students staying in rooms,also can be carried for vacation/trips and this Upma can be made in a pan,microwave or rice cooker in few minutes.

Other breakfast recipes

1.Avarekalu Upma

2.Paneer Uttapam

3.Hariyali Poha

4.Karnataka Style Mandakki Usli

5.Spicy Tawa Idli

Instant Upma Mix Video Recipe Below

Instant Upma Mix Recipe Card

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Instant Upma Mix
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
 
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1 cup semolina/coarse rava/cream of wheat sooji ,bansi rava
  • 2-3 green chilies finely chopped
  • 1 teaspoon mustard seed
  • 1 teaspoon split Chana Dal Bengal gram
  • 1 teaspoon split Urad dal Black gram
  • A sprig of curry leaves
  • 1 tablespoon cilantro/coriander leaves
  • 1 teaspoon salt
  • 2 tablespoon oil
  • ¼ teaspoon turmeric powder
  • a pinch Asafetida (hing)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 2 tablespoon cashew pieces optional
Instructions
  1. Heat the oil in a pan on medium high heat.Add mustard seeds, channa dal and urad dal. Fry it until it becomes light brown.
  2. Then add green chillies,coriander leaves,curry leaves,cashew nuts and fry for another 1-2 minutes.
  3. Add turmeric powder,hing/asafoetida and mix well.
  4. Next add rava/sooji,roast till it becomes light brown on medium low flame ,takes appx 8-10 minutes.Note fry until there is no moisture left (you can test it by checking curryleaves,it should have turned crispy by now.)
  5. Lastly add salt,sugar,lime juice and mix well.
  6. Turn off the heat. Let it cool completely, then store it in the refrigerator.
TO PREPARE UPMA
  1. 1 cup instant upma mix
  2. 2.5 cups water
INSTRUCTIONS FOR MAKING UPMA ON A PAN
  1. Boil the water, add the mix to the boiling water. Mix it well,
  2. Cover the lid ,cook it for 4-5 minutes on medium low heat. If you want, add fresh coconut. Upma is ready. Eat it when it is hot.
INSTRUCTIONS FOR MAKING UPMA IN A MICROWAVE
  1. Add 1 cup instant upma mix to 2.5 cups of water in a microwave safe dish.
  2. Microwave for 4 minutes.(mine is 900W).Note:It varies from one microwave to other.
  3. Instant Upma is ready.
Recipe Notes

1.You can also make upma by adding vegetables to this instant mix with water.
2.You can also use bombay rava/small sooji.You can use 1(rava):2(water) ratio while making upma.
3.You can store this instant upma mix for 2-3 weeks outside at room temperature and around 4 months inside refrigerator.
4.You can easily store these in ziplock cover and use it during a vacation/trip.

Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa

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Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa

If you are looking for more breakfast recipes then do check

Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa Recipe Card Below

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Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa
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Palak Moong Dal Dosa|Palak Pesarattu|No Fermentation Dosa
Prep Time
5 hrs
Cook Time
5 mins
Total Time
5 hrs 5 mins
 

It is protein packed wholesome south indian breakfast

Course: Breakfast
Keyword: palak moong dal dosa, palak pesarattu
Servings: 4
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1/2 cup split moong dal (skinless green gram)
  • 1/2 cup whole moong dal (whole green gram)
  • 1/2 cup rice(I used sona masoori, a medium-grained rice)
  • 2 cups palak/spinach
  • 1 inch ginger
  • 3-4 green chillies
  • 1 tsp cumin/jeera seeds
  • 1/4 cup onion
  • salt
  • oil
  • water as needed
Instructions
  1. Wash and soak the rice ,dals together overnight(5 hours minimum).
  2. In a big mixie jar,take the soaked dal & rice mixture,ginger,green chillies,jeera,salt and palak.
  3. Grind it a smooth batter by adding little water to get Dosa batter consistency.
  4. Mix well.Adjust the consistency of batter adding 1/4 cup of water if it is very thick.
  5. Heat dosa pan and pour a ladle ful of batter.Spread it & make it thin as per your wish.I always make it thin as my family likes that way.
  6. After making dosa,keep the flame medium high and sprinkle chopped onions and drizzle a teaspoon of oil over the dosa.
  7. Cook for 1-2 minutes till dosas turn golden brown and crispy.
  8. Remove the dosa and Enjoy with coconut chutney !

Recipe Video

Recipe Notes

1.If you want a more spicy version add 2 more red chillies while grinding.
2.You can sprinkle grated ginger and add scoop of upma on the dosa before serving.
3.You can keep leftover batter in refrigerator and use it next day to make dosas.
4.Cooking dosas on the other side is not necessary when you make thin dosas,however when you make thick dosa,flip the dosa,add little oil if necessary & cook for a minute again.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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Avarekalu Upma|Karnataka Style Avarekai Upittu

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Avarekalu Upma|Karnataka Style Avarekai Upittu

Karnataka Style Avarekai Upma Recipe is a popular breakfast dish in Karnataka. The main ingredient added to this recipe is the avarekalu beans to make it crunchy and taste is heavenly.

You can also try my other breakfast recipes like

Avarekalu Upma|Karnataka Style Avarekai Upittu Recipe Card Below

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Avarekalu Upma|Karnataka Style Avarekai Upittu
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Karnataka Style Avarekai Upma Recipe is a popular breakfast dish in Karnataka. The main ingredient added to this recipe is the avarekalu beans to make it crunchy and taste to the whole dish.

Servings: 2
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1/2 cup Sooji Rava/Semolina( i used bansi rava)/cream of wheat
  • 1 medium onion finely chopped
  • 3/4 or 1 Avarekai/Surti Papdi Lilva/field beans(boiled and cooked in salted water)
  • 1 tsp Vangi bath powder ( i used MTR brand)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin/jeera seeds
  • 1/2 tsp split urad dal
  • 1 Green chilli slit lengthwise
  • 1 sprig curry leaves
  • a pinch Hing/asafoetida
  • 1/4 tsp turmeric powder(haldi)
  • 1 tsp Sugar (optional)
  • 2-3 tbsp oil
  • 1.5 cup water
  • 2 tbsp coriander leaves
  • 2 tbsp grated coconut
  • 1 tbsp lime juice
  • Salt as per taste
Instructions
  1. Dry roast rava in a kadai until it turns golden brown and the raw smell disappears. Keep aside.
  2. Cook avarekai with salt water until it turns soft and keep aside.i used frozen avarekai ,so boiled for 5-6 minutes.
  3. Heat oil in kadai. Add mustard seeds, jeera,urad dal,hing, curry leaves, green chilli,saute for 10 secs.
  4. Add the chopped onions and fry till it turns brown.
  5. Add boiled avarekai,salt,turmeric powder,vangi bath powder and cook for 2-3 minutes.
  6. Now add 1.5 cups of water to the onions.
  7. After the water starts boiling, add roasted rava little by little. Stir continuously so that lumps are not formed.
  8. Cook covered for about 2-3 mins. Add lime juice,coriander leaves,grated coconut and mix well.
  9. Remove from stove and serve hot.

Recipe Video

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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Cucumber Chutney Sandwich

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 Cucumber Chutney Sandwich Video Recipe

If you are looking for more sandwich recipes do check spinach corn sandwich,paneer bhurji sandwich,veg mayonnaise sandwich

You can also see recipe for Green Chutney here.

Cucumber Chutney Sandwich Recipe card

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Cucumber Chutney Sandwich|Chutney Sandwich|Lunch box recipes for kids
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1
Author: bhavana
Ingredients
  • 2 slices bread
  • 1 tablespoon butter room temperature
  • 1 tablespoon green chutney
  • 1/4 teaspoon cumin/jeera powder
  • 1/4 teaspoon chat masala powder
  • few cucumber slices
Instructions
  1. Take bread slices and cut the brown sides of the bread.
  2. Apply butter on both slices of bread
  3. Then spread green chutney on both slices of bread
  4. Layer cucumber slices on the bread.sprinkle chat masala powder and cumin powder.
  5. Place the other slice of the bread on top.Cut into squares or triangles.
  6. Cucumber Chutney Sandwiches are ready.
Recipe Notes

1.If the cucumbers are very watery then place them on tissue paper/paper towel for sometime else sandwiches becomes soggy very soon.
2.Also if you are packing sandwiches for lunch box ,then apply more butter which prevents sandwiches from becoming soggy.

Green Peas Uttapam Recipe|Left Over Dosa/Idli Batter

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Green Peas Uttapam Recipe|Left Over Dosa/Idli Batter

You can also try other dosa recipes

Green Peas Uttapam Recipe|Left Over Dosa/Idli Batter Recipe Card Below

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Green Peas Uttapam Recipe
Prep Time
10 hrs
Cook Time
10 mins
 
Course: Breakfast
Cuisine: Indian
Keyword: green peas dosa
Servings: 2
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 2 cups Dosa Batter
  • 1 cup Boiled Green Peas (I used frozen peas)
  • 1/4 cup chopped Onion
  • 2, Green chillies
  • 1/2 tsp grated ginger
  • curry leaves
  • 1/2 tsp chat masala powder (optional)
  • 2 tbsp grated Carrot
  • 2 tbsp Coriander leaves
  • oil for greasing and cooking
  • 1 tsp salt adjust to taste
Instructions
  1. Combine peas,chillies,ginger,curry leaves,salt,chat masala in a deep bowl and crush peas coarsely.
  2. Then add onion,dosa batter and mix well.
  3. Add water if batter is very thick.peas uttapam batter is ready.
  4. Heat a pan/tawa on medium flame.
  5. Add a little oil and pour a ladleful of the batter. Spread evenly slightly thick.
  6. Add oil around the edges and sprinkle grated carrot and coriander leaves on the uttapam.
  7. Close lid and cook for 1-2 minutes till uttapam base turns golden brown.
  8. After a minute or two,flip uttapam and drizzle some oil around edges again.
  9. Cook for 1-2 minutes on the other side ,transfer to a serving plate.
  10. Serve hot with coconut chutney and sambar.

Recipe Video

Recipe Notes

1. You can refrigerate remaining peas uttapam batter for a day.
2. Green peas can be crushed coarsely using blender as well.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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Paneer Uttapam Recipe |Leftover Dosa Recipe|How to make Paneer Uttapam

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Paneer Uttapam Recipe – A delicious ,nutritious and wholesome breakfast recipe

Soft and savory uttapam/pancakes topped up with grated paneer, carrots, onion,tomatoes and freshly chopped chillies and coriander.

I usually make uttapam from leftover idli/dosa batter.The main difference between uttapam and dosa is that uttapams are slightly thicker than dosas and topped up with different savory toppings. In this recipe we have topped it with some India cheese which is nothing but fresh paneer and some vegetables to add to the crunch.

If you are looking for more Dosa recipes here are some:

The toppings are usually added to the uttapam as it cooks on the griddle/tawa, so they cook along with the batter. Uttapam is also a common street food and healthy too since it is rich in carbohydrates, and contains no sugar or saturated fats. Use less oil while preparing and load up on the vegetables to keep them healthier. 

furthermore, some important tips for a perfect uttapam recipe. Prepare the batter with 3:1 ratio of rice and urad dal. I have used normal sona masuri rice, however you can use any idli rice or dosa rice. i do not recommend to use basmati rice or brown rice for this recipe.lastly, if you are using a idli batter than make sure the batter is bit thin but comparatively thicker to dosa batter.

If you are looking for more breakfast recipes then do check

Recipe card for Paneer Uttapam Recipe

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Paneer Uttapam
Prep Time
10 hrs
Cook Time
10 mins
Total Time
10 hrs 10 mins
 
A delicious and wholesome breakfast recipe
Servings: 3
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • • 2-3 cups Dosa Batter
  • • 1/2 cup grated Paneer/Cottage Cheese
  • • 1/4 cup chopped Onion
  • • 1/4 cup chopped Tomato
  • • 1/4 cup grated Carrot
  • • 2 Green chillies
  • • 2 tablespoon Coriander leaves
  • • 1/2 teaspoon garam masala optional
  • • 1 spring curry leaves (optional)
  • • oil
  • • 1 teaspoon salt adjust to taste
Instructions
  1. First make Dosa batter.I used leftover dosa batter
  2. Heat a pan/tawa on medium flame.
  3. Add a little oil and pour a ladleful of the batter. Spread evenly slightly thick.
  4. Sprinkle paneer-veg topping on uttapam.
  5. Add oil around the edges and close lid.
  6. Cook for 1-2 minutes till base is brown.
  7. After a minute or two,flip uttapam and let it cook till onions are caramelized and crisp.
  8. Remove and transfer to a serving plate.
  9. Serve hot with coconut chutney and sambar.

Recipe Video

Recipe Notes

1. Varry the vegetables according to your preferences to make mix veg uttapam more healthy.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes.

Hariyali Poha | Poha in Green Masala

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Hariyali Poha | Poha in Green Masala

You can also see other breakfast recipes

Hariyali Poha | Poha in Green Masala Recipe Card Below

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Hariyali Poha|Poha in green masala
Servings: 2
Author: Bhavana
Ingredients
  • measuring cup used 1 cup = 250ml
  • 1 cup thick Poha/flattened rice/Beaten Rice
  • 1/2 cup boiled green peas ( I used Frozen peas)
  • 1/2 cup chopped onion
  • 2 green chillies
  • 1/2 teaspoon cumin/jeera seeds
  • 1/2 teaspoon mustard seeds
  • 1 inch ginger
  • 3 clove garlic
  • 1 teaspoon ,lemon juice
  • 2 tablespoon oil
  • 1 handful coriander leaves
  • 1/4 cup roasted peanuts/groundnut
  • salt as required
Instructions
  1. Take 1 cup of thick poha and wash well with water. Keep it aside in a bowl for 5 minutes,then squeeze excess water and keep aside.
  2. In a Blender add ginger,garlic,green chili and coriander leaves and blend smooth to make a paste and keep aside .
  3. Heat 2 tbsp oil in a pan on medium flame, add mustard seeds,cumin seeds,curry leaves  in it and allow them to splutter.
  4. Now, add chopped onion. Saute onions until they are tender. It will take 2 minutes. Now add green peas and green paste,saute well for 4-5 minutes until raw smell of ginger-garlic evades away.
  5. Now add poha and mix everything gently .
  6. Add salt to taste, lemon juice,coriander leaves and roasted peanuts and mix well and serve

Recipe Video

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Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma

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Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma

A simple Karnataka style breakfast with just soaked Puffed Rice, onions, groundnuts and curry leaves!

You may also like other Puffed Rice Recipe

Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma Recipe Card Below

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4 from 1 vote
Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma
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Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A simple Karnataka style breakfast with just soaked Puffed Rice, onions, groundnuts and curry leaves!

Course: Breakfast
Cuisine: Indian
Keyword: mandakki usli
Servings: 2
Author: bhavana
Ingredients
  • 8 cups puffed Rice/murmura/mandakki [1 cup= 250 ml]
  • 2 medium onions finely chopped
  • few curry leaves
  • 1/4 cup peanuts(groundnut)
  • 1/2 tsp mustard seeds
  • 2 green chillies finely chopped
  • 1/2 tsp turmeric powder
  • 2 tbsp putani/dalia/fried gram powder
  • 1 tbsp cilantro/coriander leaves finely chopped
  • 2 tsp grated coconut (optional)
  • juice of half lemon
  • pinch of salt
  • 1/2 tsp sugar (optional)
  • 2-3 tbsp oil
Instructions
  1. Soak the puffed rice in the water for about 2 minutes
  2. Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
  3. Make a fine powder of putani/dalia split/fried gram and keep aside
  4. Keep the oil in a kadai.when the oil gets warm add mustard seeds,groundnuts fry until golden brown .
  5. Then add curry leaves and green chillies and saute.
  6. Add chopped onion,turmeric and saute for about 5 minutes until onion becomes translucent and turns golden brown
  7. Add required amount of salt ,lemon juice and saute for a minute..Mandakki Oggarane is ready
  8. Add puffed rice(make sure there is no water) cilantro/coriander leaves,sugar,grated coconut,fried gram powder and mix well
  9. Serve Mandakki Usli with Chilli Bajji

Recipe Video

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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Spicy Tawa Idli|Street Style Tawa Idli using Podi

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Spicy Tawa Idli|Street Style Tawa Idli using Podi

You can also try my dosa recipes

 Recipe link for Gun Powder 

Spicy Tawa Idli|Street Style Tawa Idli using Podi Recipe Card Below

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5 from 1 vote
Spicy Tawa Idli|Street Style Tawa Idli using Podi
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Spicy Tawa Idli|Street Style Tawa Idli using Podi
Course: Breakfast
Cuisine: Indian
Keyword: spicy tawa ildi, street style
Servings: 2
Ingredients
  • measuring cup used 1 cup = 250ml
  • 6 Idli
  • 1/4 cup chopped Onion
  • few chopped Coriander Leaves
  • few Curry leaves
  • 2 tablespoon Gun Powder/Idli Podi Recipe link below
  • 2 tablespoon Butter
Instructions
  1. Heat tawa & add butter
  2. When butter melts ,add onions,coriander & curry leaves ,saute for a minute
  3. Add gunpowder or idli podi to that mixture and salute well 2 minutes
  4. Add idli’s and toss them well in that masala and cook on both sides
  5. Spicy tawa idli is ready ,can be served with coconut chutney.

Recipe Video

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Pav Bhaji Dosa|Mumbai Street Style Pav Bhaji Dosa

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Pav Bhaji Dosa|Mumbai Street Style Pav Bhaji Dosa

You can also try other dosa recipes

Pav Bhaji Dosa|Mumbai Street Style Pav Bhaji Dosa Recipe Card Below

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0 from 0 votes
Pav Bhaji Dosa|Mumbai Street Style Pav Bhaji Dosa
Print
Pav Bhaji Dosa|Mumbai Street Style Pav Bhaji Dosa
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Breakfast
Cuisine: Indian
Keyword: pav bhaji dosa
Servings: 1
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250ml
  • 4 tbsp leftover Pav bhaji mixture
  • 1/2 cup dosa batter
  • 2 tbsp finely chopped onion
  • few finely chopped coriander leaves
  • 1/4 cup processed cheese/mozzarella/any cheese
  • 1 tbsp butter/ghee
Instructions
  1. Make the tawa ready for making dosa,keep the stove on low flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form dosa
  2. Add some butter on top of dosa
  3. Spread the leftover bhaji mixture(approx 1/4 cup) all over the dosa.
  4. Sprinkle onions,coriander leaves and grated cheese all over the dosa and cover it with lid and Cook on low flame until cheese melts.
  5. Then turn off flame and let it roast for another minute until red and crispy.(optional)
  6. Eat pav bhaji dosa hot or else it will become soggy if you keep it for long.serve it hot with coconut chutney and sambar.

Recipe Video

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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