OATS DOSAI

      A simple & healthy dosai  for a morning break fast. I have used Rava for crispyness. Oats has a stickiness texture in the dosai. In order to avoid it, I am using Rice flour. Start your day with a healthy breakfast.

INGREDIENTS

OATS	1 Cup
RICE FLOUR , RAVA	½ Cup
ONION	1
GREEN CHILLY	1
GINGER	1 Inch piece
CARROT	Finely chopped pieces
MUSTARD SEEDS	¼ Tsp
URAD DHAL	¼ Tsp
CUMIN SEEDS	¼ Tsp
CURD	1 Tsp
PEPPER	¼ Tsp
SALT	To Taste

STEP BY STEP PICTURES

                      

Dry roast the oats & powder it finely.

In a kadai heat oil, add Mustard seeds,Urad dhal,Cumin seeds,Pepper,chopped carrot.,Green chilly,chopped Onions. Fry it.

Add Rava & fry until you get nice aroma.

Transfer to a wide bowl. Add salt & powdered Oats,rice flour.

In a bowl dilute the curd by adding water. (Adding curd is optional).

Add the curd to the batter. Make it little bit watery ( like rava dosai batter). 

Heat the Dosa pan & pour the batter from outside to inside. Drizzle oil & keep covered. Flip over & serve hot.

It taste well with Chutney/Sambar.

THENGAI PAAL KANJI / COCONUT MILK PORRIDGE

       This is a Porridge made with coconut milk. It is a traditional cusine of chettinad. All of us know coconut milk is used to heal mouth ulcer. So this is a home remedy for people suffering from Mouth & Stomach ulcer. This can be taken as break fast.The best combination for this porridge is Parrupu thuvayal.

INGREDIENTS

RAW RICE	1 Cup
FENUGREEK SEEDS	1 Tbsp
COCONUT MILK	1 Cup
GARLIC	4 – 5 Pods
SALT	To Taste

STEP BY STEP PICTURES

Soak Raw rice,Fenugreek seeds for 1 hr.

Pressure cook the Raw rice with Garlic,Fenugreek seeds.Add 3 cups of water,salt &cook upto 3 - 4 whistles.

Smash the rice .Check for salt.

Add the coconut milk when the rice is warm.

Check the consistency & add Coconut milk accordingly.

It should be served hot otherwise it will become thick when it cools down.

Paruppu thuvayal is the best combination. You can also have with pickle.

Linking this recipe with " Tried n Tasted - Chettinad Cuisine " and Kitchen Chronicles.

TOMATO RICE

    

 Tomato rice can be packed for lunch box in busy mornings. Since there is no roasting,grinding part. I have not used coconut milk,but adding coconut milk  instead of water gives the flavour of biryani.

INGREDIENTS

BASMATI  RICE	1 Cup
TOMATO	5
ONION	1
GREEN CHILLY	2
RED CHILLY POWDER	1 Tbsp
TURMERIC POWDER	¼ Tsp
SALT	To Taste
OIL/GHEE	1 Tbsp
SOMBU	½ Tsp
CINNAMON	1 Inch Piece
CLOVES	2
BAY LEAF	1 Small Leaf

STEP BY STEP PICTURES

In a pressure cooker heat Oil/Ghee add Cinnamon,cloves,Bay leaf,Sombu. Soak the Basmati rice for 15 mins.

Add Onions,Tomato,green chilly .Fry until it tomatoes turns mushy. Now add Red chilly powder,Turmeric powder,Salt.

Now add Basmati rice.Then Pour 1.5 Cups of water. Add Corainder leaves & Pressure cook for 2 whistles.

After pressure releases, fluff the rice with fork.

Transfer to a serving bowl. Serve with Onion Raita/Potato Chips.