January 31, 2016

Mixed Greens - Mixed Dals Kootu / Diet Friendly recipe - 62 / #100dietrecipes






This protein packed nutritious kootu is prepared using 6 varieties of dals and 3 varieties of green leafy vegetable. I have used panchratna dal in this recipe which is nowadays easily available in super markets but if it is not available, just mix green gram, channa dal, toor dal, masoor dal and black gram along with moong dal to prepare this delicious curry. This serves tasty with hot brown rice and also, can be served with phulka or roti.


Ingredients :

1 Cup Panchratna dal ( Black urad dal, Toor dal, Channa dal, Masoor dal and Green gram )
1/4 Cup Moong dal 
1 Onion, Finely chopped
1 Tomato, Finely chopped
3 Green chillies, sliced
1/2 Cup Methi leaves, finely chopped
1/2 Cup Spinach leaves, finely chopped
1/2 Cup Sirukeerai or Araikeerai / Amarnath, finely chopped
1/4 Tsp Turmeric powder
Salt to taste 
2 1/2 Cups Water 

Method :

Wash and add both the dals ( panchratna and moong ) in a pressure cooker.

Add 2 cups of water and pressure cook it for 4 -5 whistles.

Once done, switch off the flame and keep aside.

Once the pressure gets released, open the lid and mash the dal coarsely.

Switch on the flame and add chopped onion followed by tomato, green chillies and turmeric powder.

Add the remaining water and cook till the onions gets cooked.

Now add the chopped mixed greens and cook it for 5 minutes.

Once the leaves gets cooked, switch off the flame and serve hot.





Serving Options :

Serve hot with brown rice. 


January 30, 2016

Ridge gourd Skin & Sprouts Chutney / Peerkangai Thol & Sprouts Thogayal / Diet - Friendly Recipe - 61 / #100dietrecipes






Every one must be familiar with a ridge gourd peel chutney which is usually prepared using peel along with spices but for a healthy twist, I tried this nutritious chutney using mixed sprouts and it turned out really delicious. Personally, served it with hot brown rice and rasam but also goes tasty with Idly and Dosa. The peel and sprouts are sauteed along with red chillies and ground into fine paste. In this recipe, I have not given thalimpu / seasoning but when it is served for tiffin varieties, just temper it with mustard seeds, urad dal and curry leaves.

Ingredients :

1 Cup Ridge gourd skin
2 Tbsp Channa dal / Kadalai parupu 
1/2 Cup Mixed Sprouts ( Black chickpea, Horse gram, Green gram, Cow pea ) 
3 Dry red chillies ( Adjust according to taste bud ) 
Small piece of Tamarind 
Salt to taste
A ping of Hing 
1 Tsp Olive oil ( or any cooking oil or gingelly oil ) 

Method :

Heat oil in a pan and add channa dal followed by dry red chillies.

Roast and add the ridge gourd skin along with mixed sprouts, hing and tamarind.

Saute it for 5 minutes in a medium flame or till the peel gets sauteed well.

Once done, remove from the flame and cool it.

Grind into fine paste by adding salt and little water.

Transfer it to a bowl and serve.





Serving Options :

Serve it with Idly, Dosa or Brown Rice.





January 29, 2016

Kollu Satham using Brown rice / Horse gram Masala Brown Rice / Diet - Friendly Recipe - 60 / #100dietrecipes


Horse gram masala brown rice is a healthy version of a traditional Coimbatore special Arisi parupu satham in which regular rice and toor dal is substituted with brown rice and horse gram. Check out my old posts to know more about the benefits of horse gram which plays a vital role in weight loss. This delicious rice can be served with any veggie curry or raita. Soaking time is very important for brown rice as it helps to cook the rice perfect and fast.


Ingredients :

1 Cup Brown rice ( I have used Dawaat Basmati brown rice )
1/2 Cup Horsegram
1 Big Onion, Finely chopped
3 Green chillies, sliced
4 -5 Garlic pods, sliced
1 Tomato, Finely chopped
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1/2 Tsp Coriander powder
Few Curry leaves
Salt to taste
4 Cups of Water 
Few Coriander leaves for garnishing
1 Tbsp Olive oil or Gingelly oil

Method :

Wash and soak horse gram overnight.

Wash and soak brown rice for 1 1/2 hours.

Heat oil in a cooker or deep pan and add mustard seeds.

Once it starts spluttering, add garlic pods followed by green chillies and curry leaves.

Add the chopped onion and saute till it turns light brown color.

Add chopped tomato and saute till it turns soft.

Add turmeric powder followed by chilli powder and salt.

Mix well, add the measured water and let it boil.

Once it starts boiling, add the soaked rice and horse gram by draining the water.

Mix well, simmer the flame and cook till the rice gets cooked.

Once done, garnish with coriander leaves and switch off the flame.

Keep aside for 5 - 10 minutes and then serve hot.


Serving Options :

Serve hot with low fat onion raita or mint chutney.

January 28, 2016

Panchratna Mixed Veggies Sambhar / Diet - Friendly Recipe - 59 / #100dietrecipes


Panchratna dal is nothing but a mixture of 5 lentils ( Black urad dal, Toor dal, Masoor dal, Green gram and Channa dal ), which is easily available in supermarkets or else, just take equal ratio of the above mentioned dals and soak it before pressure cooking. In this sambhar, I have included almost 10 varieties of veggies like capsicum, pumpkin, ash gourd, bottle gourd, beans, carrot, raddish etc and absolutely, this is a zero oil kuzhambu. Very flavorful and delicious sambhar which goes perfect with cooked brown rice, idly or dosa. Sprouts can also be included to make it more nutritious.

Ingredients :

1 1/4 Cup Panchratna dal 
1 Tomato, Finely chopped
1/4 Tsp Turmeric powder 
2 Garlic pods
1 Big Onion, Finely chopped
2 1/2 Cups Mixed Veggies 
1/2 Tsp Chilli powder
1 Tsp Coriander powder 
1 - 1/2 Tsp Sambhar powder 
Salt to taste
Small piece of Tamarind ( Gooseberry size ) 
3 Springs of Curry leaves

Method :

Soak tamarind in a half cup of water and keep aside.

Wash and add panchratna dal along with turmeric powder, garlic and tomato in a pressure cooker.

Add 2 cups of water and pressure cook it for 4 - 5 whistles.

Once done, switch off the flame and keep aside.

Meanwhile, add chopped onion along with the mixed veggies in a pan or vessel.

Add chilli powder followed by coriander powder, sambhar powder and salt.

Mix well and add 1 1/2 cups of water.

Cover it wit a lid and cook till the veggies gets cooked in a medium flame.

Once the pressure gets released in a cooker, mash the dal and keep aside.

Extract the juice from the soaked tamarind and keep aside.

Once the veggies gets cooked, add tamarind extract followed by the mashed dal.

Mix well and adjust water if necessary.

Let it boil for another 5 minutes or till the tamarind smell goes off.

Garnish with curry leaves and remove from the flame.


Serving Options :

Serve hot with  Brown rice, Idly or Dosa.




January 27, 2016

Healthy vada Curry using Baked Masala Vadai / Diet Friendly Recipe - 58 / #100dietrecipes






My today's recipe is a healthy twist to a famous recipe " Vada curry", which is usually prepared using fried masala vadas. In this recipe, I have used Oats & Sprouts baked masala vada along with a grated cabbage to make this dish healthy and delicious. Also, few days back, I had posted Baked masala vada using 6 varieties of protein rich ingredients, which can also be used instead of oats and sprouts vada. This is an excellent healthy side dish for Idly and dosa. I have substituted coconut with melon seeds to get a rich and creamy texture.

Ingredients :

6 - 7 Oats and Sprouts Baked Masala Vada ( Baked Masala Vada ) 
1 Cup Onion Finely Chopped
2 Tomatoes, Finely chopped
1/2 Cup Cabbage, grated
2 Green chillies, sliced
2 Tsp Olive oil  
1/2 Tsp Saunf
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Coriander powder
1/2 Tsp Cumin /Jeera powder
2 Springs of Curry leaves
Salt to taste
Coriander leaves for garnishing

To grind :

2 Tsp Muskmelon seeds
2 Tsp Watermelon seeds
1/2 Tsp Saunf


Method :

Crumble the baked masala vadas and keep aside.

Soak muskmelon seeds and watermelon seeds before starting the cooking process.

Heat oil in a pan and add saunf followed by finely chopped onions and curry leaves.

Saute till onions turns translucent and add ginger garlic paste.

Saute till the raw smell goes off and add grated cabbage followed by finely chopped tomatoes.

Saute and cook it for couple of minutes in a low flame or till the tomatoes turns soft.

Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) followed by salt.
 
Add 2 cups of water and cook it for 5 - 8 minutes or till it gets the gravy consistency.

Meanwhile, drain the water from watermelon and muskmelon seeds and grind into smooth paste by adding saunf and little water. Keep aside.

Now add the crumbled vadas in the veggie mixture followed by the ground paste and little water.

Mix well and cook it for another 5 minutes.

Add water if the gravy is too thick.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with Idly and Dosa.



January 26, 2016

Oats & Sprouts Baked Vadai / Diet Friendly Recipe - 57 / #100dietrecipes






After posting my " Baked Masala vada ", tried another delicious and crispy vadas using different set of healthy ingredients. Channa dal and Moong dal are soaked and added to mixed sprouts along with oats and spices is made into vada shape is further baked to get a crispy and tasty snack. This snack goes yummy with any variety of chutney.

Ingredients :

1/4 Cup Channa dal / Kadalai Parupu 
1/4 Cup Moong dal / Pasiparupu 
1 Cup Mixed Sprouts ( Black chickpeas, horse gram, cow pea and green gram )
1/2 Cup Oats
1/2 Cup Onion, Finely chopped
3 Green chillies
1 Tbsp Ginger, Finely chopped
Salt to taste
3 Springs of Curry leaves
1 Tsp Saunf / Perunjeeragam 
1 Tbsp Olive oil ( For brushing )

Method :

Wash and soak channa dal and moong dal for couple of hours.

Drain the water and add it to a mixer jar along with sprouts, green chillies and ginger.

Grind it coarsely ( add water if necessary ) and transfer it to a bowl.

Add chopped onions followed by oats, curry leaves, saunf and salt.

Combine together and divide into 8 - 10 equal sized balls.

Take one ball and gently flatten it using palm.

Vada should should not too thick else the inner part of vadai will not get cooked.

Repeat the process for the remaining balls.

Place a baking sheet on a baking tray ( to avoid oil ) and arrange the flatten vadas.

Bake it for 12 minutes in a pre heated oven at 180 degree C.

Flip the other side carefully and bake it again for another 12 minutes.

Once done, remove from the oven, brush it with olive oil on one side.

Change the setting grill mode and grill it for 4 minutes.

Repeat the same for other side and grill again for 4 minutes.

Grill till the vadas turn crispy and light brown color.

Once done, remove from the oven and repeat the process for the remaining flatten balls.

Serve hot. 




Serving Options :

Serve hot with any variety of chutney. 


January 25, 2016

Sprouts Adai / Diet Friendly Recipe - 56 / #100dietrecipes


Instead of preparing regular dosa, try this nutritious adai, which is prepared using mixed sprouts, for breakfast and make a healthy meal. Mint leaves are added while grinding to make this adai flavorful and also to make it more healthier, include grated veggies or greens in this adai. This goes delicious with any variety of chutney and personally, I love it with green chutney and vegetable chutney.


Ingredients:

1/4 Cup Channa dal / Kadalai parupu
1/4 Cup Green gram / Pachapayir
1/4 Cup Brown rice
1 Cup Mixed Sprouts ( Black chickpeas, Horse gram, Green gram, Cow pea )
Handful of  Mint leaves
3 Dry red chillies
1/4 Grated Onion
Salt 
Water, as needed

Method :

Wash and soak channa dal, brown rice and green gram for couple of hours.

Drain the water and add it in a mixer jar along with sprouts, mint leaves and dry red chillies.

Add the required amount of water and salt while grinding the batter.

Once done, transfer the batter to a bowl and add the grated onion.

Mix well and keep aside.

Heat non stick tawa, take one ladle of batter and pour it on the tawa.

Prepare like regular dosa and cook both the sides.

Once done, remove from the flame and repeat the process for the remaining batter.

Serve hot.


 Serving Options :

Serve hot with any variety of chutney and sambhar.





January 24, 2016

Brown Rice Pongal / Diet Friendly Recipe - 55 / #100dietrecipes






Turn our traditional south Indian pongal into healthy one by substituting raw rice with brown rice. Nowadays, the consumption of this healthy rice has been increasing, due to this highly nutritious factor. So, try to use this rice in any form of meal like pulao, idly, dosa etc during dieting days. This delicious pongal can be served as breakfast along with Roasted gram chutney or sambhar.


Ingredients :

1 Cup Brown Rice 
1/2 Cup Moong dal 
1 Tsp Olive oil 
1 Tsp Gingelly oil  
1 Tbsp Pepper corns
1 Tsp Crushed pepper
1 Tsp Jeera / Cumin seeds
1 inch Ginger piece, crushed and chopped
2 Green chillies, sliced
3 Springs Curry leaves
Salt to taste
41/2 - 5 Cups Water

Method :

Wash and soak the brown rice for 2 hours.

Wash moong dal and keep aside.

Drain the water from brown rice and it to a pressure cooker along with moong dal and salt.

Add the measured water and pressure cook it for 4 -5 whistles.

Once done, switch off the flame and keep aside to cool.

Meanwhile, heat both the oil in a small pan and add jeera seeds followed by ginger, pepper corns, green chillies and crushed pepper.

Fry it and remove from the flame. Keep aside.

Once the pressure gets released, open the cooker lid and mix well.

Add the thalimpu and adjust salt.

Add little hot water and mix well to avoid pongal getting harden.

Mix well and serve hot.


Serving Options :

Serve hot with Roasted chutney and Sambhar.


January 23, 2016

Liitle Millet Pumpkin Sweet Pongal / Samai Parangikai Sakarai Pongal / Diet Friendly Recipe - 54 / #100dietrecipes


Healthy and guilt free pongal to enjoy during auspicious and festivals days. This delicious sweet pongal is prepared using little millet, pumpkin and for the sweetness, I have used damerera sugar, which can also be substituted with brown sugar. As per the given measurement, the pongal will be mild sweet. So, adjust the sugar measurement according to sweet tooth. Pumpkin is added to make it healthier and also it enhances the taste.


Ingredients :

1/2 Cup Samai  / Little Millet 
1/4 Cup Moong dal
1/2 Cup Grated Pumpkin
3 Cups Water 
1 Cup Damerera sugar ( Brown sugar can also be used and adjust according to sweet tooth ) 
1 Tsp Ghee
1 Tsp Olive oil 
3 Cashews
6 Raisins
2 Elachi, crushed


Method :

Wash little millet along with moong dal and add it to a pressure cooker along with the grated pumpkin.

Add the measured water and pressure cook it for 5 - 6 whistles.

Once done, switch off the flame and cool it.

Meanwhile, add little water in a sugar and melt it in a low flame.

Once the pressure gets released, add the melted sugar to the pongal and mixed well.

Heat ghee and oil in a small pan and add cashews followed by raisins and elachi.

Fry and add it to the sweet pumpkin pongal.

Serve hot or cold.





January 22, 2016

Mixed Vegetable Chutney / Diet Friendly Recipe - 53 / #100dietrecipes


Mixed Vegetable chutney is a perfect chutney to serve along with healthy tiffin varieties like millet idly, dosa, adai etc, during dieting days as it has goodness of colorful veggies. This nutritious chutney is prepared using colored capsicums, carrot and cabbage along with onion and tomato. To make it make healthier, more veggies can also be added. The veggies are sauteed in an olive oil and ground into fine paste is further seasoned with mustard seeds and urad dal.

Ingredients :

1 Green Capsicum / Bell pepper, chopped
1 Yellow Capsicum / Bell pepper chopped
1 Red Capsicum / Bell pepper, chopped
1 Carrot, chopped or grated
1/2 Cup Cabbage, grated or chopped
2 Onions, chopped
2 Tomatoes, chopped
4 - 5 Green chillies, chopped ( adjust according to taste bud ) 
Small piece of ginger 
Salt to taste
3 Tsp Olive oil or Gingelly oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing 
Few Curry leaves

Method :

Heat 2 Tsp of olive in a pan and add chopped onions.

Saute for a minute and add chopped tomatoes followed by colored capsicums, carrot, cabbage, green chillies and ginger.

Saute and cook it for 5 minutes.

Once done, remove from the flame and cool it.

Meanwhile, heat the remaining oil and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing and curry leaves.

Grind the veggies by adding required amount of salt and little water into a fine paste.

Add the seasoning to ground chutney and serve.



Serving Options :

Serve with hot Idly or Dosa.







January 21, 2016

Bansi Rava Urad dal Porridge / Bansi Rava Ulundhu Kanji / Diet Friendly Recipe - 52 / #100dietrecipes


Bansi Rava - Urad dal Porridge / Kanji is an easy and healthy breakfast option during busy days. One glass of this delicious porridge will make our tummy full and also controls our hunger. Instead of bansi rava, wheat rava or samba rava can also be used. This goes delicious with raw onion or kara kuzhambu.


Ingredients :

1 Cup Bansi Rava
3 Tbsp Urad dal 
3 Cups Water 
2 1/2 Cups Butter Milk
1 Tsp Olive oil 
1/4 Tsp Cumin / Jeera seeds
A pinch of Hing
2 Green chillies, Finely chopped
2 Springs Curry leaves
Salt to taste

Method :

Add bansi rava and urad dal in a pressure cooker along with 3 cups of water.

Pressure cook it for 4 - 5 whistles and switch off the flame.

Once the pressure gets released, open the lid, add salt and mix well.

Meanwhile, heat oil in a small pan and add jeera followed by green chillies, curry leaves and hing.

Add the seasoning to the cooked bansi rava and add the measured butter milk.

Mix well and serve.


Serving Options :

Serve with raw onion or left over kara kuzhambu.




 

January 20, 2016

Egg & Sprouts Fried Rice Using Brown Rice / Diet Friendly Recipe - 51 / #100dietrecipes


Egg and Sprouts Fried Rice is a healthy version of Chinese fried rice in which sprouts and brown rice is added as a healthy twist. In this recipe, I have used mixed sprouts which contains 4 varieties of healthy beans. The veggies and egg are sauteed in an olive oil and flavored with sauces, is further mixed with cooked brown rice to give a flavorful and nutritious fried rice. Always I use, one day prior cooked and refrigerated rice for my fried rice to get a perfect texture. Personally, I have it as such without any side dish but can also be served with chilli sauce or tomato sauce.


Ingredients :

2 Cups Cooked Brown rice
3 Tbsp Spring Onion bulb, chopped
1/2 Cup Grated Cabbage
1/4 Cup Mixed Sprouts ( Horsegram, Cowpea, Chickpeas and Green gram ) 
1 Egg
3 Tbsp Spring onion, Finely chopped
5 -6 Green beans, Finely chopped and blanched
2 Tsp Olive oil
1 Tsp Soya sauce
1 Tsp Red Chilli sauce 
2 Drops of Apple Cidar Vinegar
Salt to taste
Less than 1/4 Tsp Pepper powder

Method :

Heat oil in a pan and add the chopped spring onion bulb.

Saute, add egg and scramble it in a lower flame.

Add grated cabbage followed by blanched green beans and sprouts.

Add salt and cook it for couple of minutes.

Add soya sauce followed by vinegar and red chilli sauce.

Mix well and add the cooked brown rice.

Mix well and add pepper powder followed by chopped spring onion leaves.

Cook for couple of minutes and serve hot.


Serving Options :

Serve hot with chilli sauce or tomato sauce.

January 19, 2016

Methi Ragi Toast / Diet Friendly Recipe - 50 / #100dietrecipes






Delicious and healthy snack prepared using wheat bread, Ragi flour and Methi leaves. This is an excellent option for evening snack or can also be served as breakfast as it is healthy and makes tummy filling. This goes yummy with Mint chutney or Coriander chutney.

Ingredients :

4 Bread slices ( I have used whole wheat bread )
1 Cup Ragi Flour
1 Big Onion, Finely chopped
4 Green chillies, Finely chopped
1/2 Cup Methi / Fenugreek leaves, Finely chopped
Salt to taste
3/4 Cup Water 

Method :

Cut the bread slices diagonally and keep aside.

Add ragi flour in a bowl along with onion, methi leaves, green chillies and required amount of salt.

Add water little by little and prepare a batter ( not very thin or thick ).

Heat non stick tawa and brush little olive oil on it.

Take one diagonal bread slice and dip it in the ragi batter.

Place it on the tawa and repeat the process for 2 diagonal slices ( depends upon the tawa size ).

Simmer the flame and cook both the sides for about 5 minutes.

Smear little olive oil, if necessary.

Once both the sides gets cooked, repeat the process for the remaining slices.

Serve hot.





Serving Options :

Serve hot with mint chutney.


January 18, 2016

Sprouts - Zucchini Salad / Diet Friendly Recipe - 49 / #100dietrecipes






Sprouts - Zucchini salad is a healthy and satisfying meal which can be served as breakfast or evening snack. Sprouts and greens are added in a bowl and lemon juice along with salt and pepper is used as a simple salad dressing.


Ingredients :

1 Zucchini, sliced vertically or peeled using peeler
1/2 Cup Mixed Sprouts ( Horsegram, Cowpea, Chickpeas and Green gram ) 
1/2 Cup Lettuce, chopped
7 - 8 Broccoli florets, blanched
1/2 Tsp Lemon juice 
Little salt ( optional ) 
1/2 Tsp Crushed pepper or pepper powder

Method :

Wash and add the mixed sprouts in a large bowl.

Add the remaining ingredients ( zucchini, lettuce and blanched broccoli ) to sprouts.

Add lemon juice followed by salt and pepper.

Mix well and serve.



January 17, 2016

Bansi Rava Upma / Diet Friendly Recipe - 48 / #100dietrecipes


Bansi upma is a easy, tasty and healthy breakfast which can be served with any varieties of chutney or sambhar. Personally, I love this upma with kara kuzhambu or Puli kuzhambu. I had posted lots of recipes using Bansi rava along with its benefits. So, check out my previous diet friendly posts to know more about this nutritious rava.

Ingredients :

1 Cup Bansi Rava
2 Cups Water
1 Big Onion, Finely chopped
2 Green chillies, sliced
1 Inch Ginger, Finely chopped
3 Springs Curry leaves
2 Tsp Olive oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera
1 Tbsp Chana dal
A pinch of Hing

Method :

Heat pan and dry roast bansi rava.

Remove from the flame and keep aside.

Heat oil in a pan and add mustard seeds followed by jeera, channa dal and hing.

Add the chopped onion and saute till it translucent.

Add green chillies followed by ginger, curry leaves and required amount of salt.

Add the measured water and let it boil.

Add the roasted rava little by little and stir well to avoid the formation of lumps.

Stir till the water gets absorbed.

Once done, simmer the flame, close the pan with lid and cook it for 5 minutes.

Switch off the flame and keep aside for 5 - 10 mins.

Serve hot.


Serving Options :

Serve hot with chutney and sambhar.





January 16, 2016

Moong dal Carrot Dosa / Diet Friendly Recipe - 47 / #100dietrecipes


Moong dal - Carrot dosa is an instant, healthy and tasty breakfast recipe to serve with any varieties of chutney and sambhar. Moong dal is soaked along with urad dal and brown rice for an hour and ground into smooth batter by adding grated carrot. This tasty dosa can be made more delicious by adding finely chopped onions and green chillies, while preparing dosa.

Ingredients :

3/4 Cup Moong dal
2 Tbsp Urad dal
2 Tbsp Brown rice 
1 Cup Carrot, grated
Salt to taste
Water, as needed

Method :

Wash and soak moong dal along with urad dal and brown rice for 1 hour.

Drain the water and grind into smooth batter by adding grated carrots and salt.

Add required amount of water to get the batter consistency.

Once done, transfer it to a bowl and mix well.

Heat non stick tawa, take one ladle of batter and pour it on the tawa to prepare dosa.

Cook both the sides by smearing very little olive oil and remove from the flame.

Repeat the process for the remaining batter and serve hot.


Serving Options :

Serve with chutney and sambhar.




January 15, 2016

Vegetable Millet Idly Upma / Diet Friendly Recipe - 46 / #100dietrecipes


Everyone must be familiar with our famous makeover recipe "Idly Upma" which is prepared using leftover idlis. Simple yet tasty recipe but in my place, its always a big NO from my husband, when I prepare it like a regular upma. So, I used to make the simple idly upma to exotic upma by adding veggies, eggs or minced chicken to make it more delicious. In my today's diet friendly series, I have used lots of healthy veggies along with a millet idly to make it nutritious and tasty. The idly batter used in this recipe is prepared using foxtail millet and urad dal in a ratio of 4 : 1 and the remaining fermentation procedure is same as the regular batter. To make this breakfast healthier, include more veggies like baby corn, peas etc.

Ingredients :

6 - 7 Millet Idly ( I have used Foxtail Millet ) 
2 Tsp Oil 
1 Onion, Finely chopped
1 Tomato, finely chopped
1 Fresh Red chilli, chopped
1 Cup Colored Capsicum / Bell pepper, Finely chopped  
1/2 Cup Beans, Finely chopped
1/2 Cup Cabbage, Finely chopped
Few Mint leaves
1 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder 
1/2 Tsp Chilli powder 
1/4 Tsp Jeera / Cumin powder 
Salt to taste

Method :

Dip the millet idly in water, squeeze and scramble them. Keep aside.

Heat oil in a pan and add the finely chopped onion followed by tomato, mint leaves and fresh red chilli.
 
Saute and add ginger garlic paste.

Saute till the raw smell goes off and add all the veggies ( Capsicum, beans and cabbage ).

Add turmeric powder followed by chilli powder, cumin powder and salt.

Mix well and cook it for 5 minutes in a lower flame.
 
Sprinkle little water ( approx 2 tbsp ) and cook till the veggies gets cooked.

Now add the scrambled idly and mix well.

Cook it again for 5 minutes or till the mixture gets dry.

Garnish with coriander leaves or mint leaves.

Switch off the flame and serve hot.






Serving Options :

Serve with low fat onion raita.


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