Chocklate Pancake

Yummy chocolate pancake any kid would say I like it.......... 

Usual way make Dosa and Spread the chocolate in between two pancakes and serve it with love......

Dosa 

Soak  below for 5 hours and grind it

Rice 4 cups  

3/4 cup uddinabele

3/4 sabudana 

3/4 poha

1 teaspoons of methi seeds

Morning make dosa like the way shown 

and 

Spread the chocolate in-between and serve 

Pasta Sagu

Crazy me and my dishes...................was wondering why could not try pasta sagu for dosa, since there was no vegetable left in the fridge........It came out good.......tasted nice........

Preparation time 20 minutes
Cooking time 10 minutes 
The below proportion could be served for 3 to 4 servings.

Here is the way I made it. Took cup a cup of pasta or 2 tablespoons of pasta.
Keep the water for boiling, put the pasta, salt, teaspoon of oil so that it does not stick to each other, drain it and then wash it in the flowing water and keep it aside.

Next prepare for the sagu masala......
Take 50 gms of grated coconut
25 gms of fried grams.
2 green chilles
2 teaspoons of cumin seeds
1'' cinnamon 
1 cardamom
1 tablespoon of chopped coriander leaves
Turmeric powder 1 teaspoon

Grind the above, take oil about 1 spoon for tempering, add mustard once crackles, add curry leaves and masala then followed by water.Check the consistency.  Add the pasta and then leave it for boiling for 5 minutes and the pasta sagu is ready.............

Sabudana Variation

An evening felt like having sabudana vada and was very eager to make it and have it........I have taken 100 gms of sabudana and soaked it for 20 minutes and then drained it.....left it for an hour.

Had only two small sized potatos which I did boiled and smashed.

Added one green chilli and cumin seeds mixed it well adding salt.

Made small balls and made patties out of it and dipped in chiroti rava and shallow fried using ghee.

Happily had it.............. 

Moong Dosa

Ingredients :

100 gms whole moong dal
100 gms rice
1 tea spoon of methi seeds 
25 gms of Poha 
Soak alll the above ingredients for 5 to 6  hours and grind it.
Leave it overnight for fermentation
Make dosa for tiffen box and pack it in the foil it will remain crispy for 4 hrs.

Tender Coconut Dosa

As a kid when visited  granny's place for summer vacations, I used to demand tender coconut dosa  for the breakfast......I still remember my grandmother used make it on a stove made of mud and wood was used for cooking....The taste would be amazing which even today I cannot forget.

Tried the same at my home, 
had little tender coconut pulp and thought why not make dosa and enjoy.

1 cup of rice and 1 cup of tender coconut pulp, 1 teaspoon of methi seeds.
Soak rice, methi dana and while grinding add the pulp and methi dana.
leave it for fermentation for whole night and enjoy dosa in the morning with chutney.

Potato with Crushed Groundnuts

 Healthy breakfast for kids and it's easy.............................
All you need is two medium potatoes either you can pressure cook the potatoes and cut it into desired shape, then take a kadai add oil and then add curry leaves, green chilles, and then
add the crushed groundnut and cashew nuts. (ground nuts are roasted and crushed or powdered)add potatoes and then add salt and mix it well.
 or 
Cut the potatoes and then fry it in oil. before frying add red chillies and curry leaves. 
To that add crushed groundnut and cashew-nuts you need to roast the groundnuts and remove the husk and then powder or crush it.
Add this to the fried potatoes, add salt. 

Serve hot...........

Buttermilk rasam

Ingredients:

Chana dal flour two table spoon
Butter milk 250 ml
2 teaspoons of rasam powder of any brand
2 teaspoon of turmeric powder.
Chopped 1 tablespoons of coriander leaves.

2 tea spoons of oil for tempering
Curry leaves few
Red chillies 2 nos
Mustard 1 teaspoon
Cumin 1 teaspoon

salt to taste
Garnishing with coriander leaves, (which I have not done) coriander will give extra flavor.

Make it this way:  

Take a bowl and put chana flour, put turmeric powder, salt, rasam powder and mix it later, pour buttermilk and mix it well.....make sure there are no lumps.

Keep it for boiling once it is done give tempering. 
Garnish with coriander leaves and serve with rice or roties........

Optional: One can add fresh chopped onions with rasam.