Posted in Breakfast, Healthy Snacking, Recipes

Doodhi na Muthiya – Steamed Dumplings made from Bottlegourd and Multigrain Flour!

Muthiyas are a Gujarati snack made from fresh seasonal vegetables and a mix of several flours, that is made into a dough, shaped into logs, steamed and then deep fried or tempered in some oil to give it a crisp texture on the outside and a soft, melt in the mouth center. Mutthi ( મુઠ્ઠી ) translated from Gujarati means a fist, and hence the nomenclature since traditionally, Muthiyas are shaped by shaping the dough into fistfuls. It is not compulsory though, I usually divide the dough into 3-4 portions, each much larger than a fist before steaming them. Once they cool down, I cut them into bite sized chunks and shallow fry them to give them a crisp crust.

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Posted in Breakfast, Healthy Snacking, Recipes

Rava and Oats Idlis – Semolina and Instant Oats Steamed Cakes!

I have to admit, neither was a big fan of oats nor do I used to pay much attention to the bashing of instant oats as just another cereal producers gimmick as a nutritious breakfast. I still don’t know whether eating instant/rolled oats are absolutely useless nutritionally as people claim on the internet, but the thing is, even if the instant oats have a bit of higher glycemic load, I would not mind them so much for breakfast. Sure, I don’t want to indulgence in a carb fest every morning, but after 8 hours of fasting, I would probably take those extra carbs when my body really needs it rather than, say the less metabolically active times of the day.

 

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Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Adai ~ One of my favorite tiffins and Dosai’s nutritive cousin!

Snacks are called Tiffin in the Southern India. They come in all forms, steamed, deep fried and even shallow fried. Often served as tea-time snacks, I usually prefer to indulge in a heavy breakfast with on of these tiffins.

Adai is a non fermented, lentils crepe, quite similar to Dosa. The prominent difference between the two, apart from the Adai being non fermented is that, unlike dosa, which has a larger proportion of rice, Adai has more of lentils. It is actually mostly lentils.

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Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Dibba Roti / Minapa Roti ~ Lentil Rice Breakfast Pancakes from Coastal Andhra Pradesh!

From my previous posts and Instagram feed, it is pretty clear that I am a breakfast person. I stumbled upon this breakfast during my usual food blog stalking sessions. My mother in law once made this once, long before I even knew that this is quite common as a breakfast or an evening households in Andhra households. And to say it was good would be doing a great injustice to this yum, quick to put together breakfast, provided you have the batter sitting in your fridge.

Dibba Rotti/Minapa Roti with Coconut Chutney for Breakfast ~ Breakfast 14 of #100happybreakfasts ! Dibba Roti is basically a thick, fat pancake made out of idli batter ( ground and fermented rice and black gram ) in Andhra households , typically for breakfast or an evening snack. Made in a deep pan, a teaspoon or so of oil swirled around the hot sides of the pan and then the batter is poured into it. Then cooked covered over a slow flame, the dibba rotti has a crispy crunchy outside and soft center. Perfect to use any fermented idli batter you have in your pantry! #Breakfast #dibbarotti #minaparotti #vegan #lentils #rice #fromscratch #dairyfree #glutenfree #vegan #Indian #mealplanning #lowfat #bangaloreigers #instafood #instabreakfast #igers #srujans100happybreakfasts #food52 #healthyfoodporn #whatsonmyplate #whatsforbreakfast #igers #instadaily #traditionalbreakfast #andhrafood

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Posted in Breads, Breakfast, Healthy Snacking, Recipes, Snacks

Methi Dhebra ~ Of Lazy mornings and fresh breakfasts!

I hate rainy and wintry mornings. Period.
No concessions please. I mean, no offence intended, I get up and get about my routine as usual, but something about the cold in the air makes me a bit grumpy. The cold makes it all the more difficult for me to leave the cozy warm confines of my thick and warm comforter and  get out of my bed. The only thing that then improves my mood is a good breakfast.

{New Post} Methi Dhebras and Spiced Indian Tea ~ Breakfast 10 of #100happybreakfasts ! Link in the profile/bio section! Dhebras are thicker, hand flattened and healthier cousins of traditional Gujarati snack Theplas. Normal made out of #millet, I have made these using #Fenugreek mixed with Bajra (pearl millet), jowar (white millet) and corn meal, spiced with Indian spices and toasted #sesame seeds. Fenugreek imparts a lovely mildly bitter flavor which is countered by #jaggery. You can use sugar too, however jaggery is more nutritious. It is mostly deep fried but I have chosen to cook it on a griddle with minimum amount of oil possible. It has a beautiful crunchy on the outside and soft in the inside texture. Note: If you find it too difficult to shape these, you may add a teaspoon or two of whole wheat flour. But if you knead the dough with conscious use of water, this won't be needed. Adapted from the Gujarati Cuisine Cookbook by @tarladalal #dhebra #multigrain #sorghum #millet #cornmeal #vegan #fromscratch #dairyfree #glutenfree #paleo #mealplanning #bangaloreigers #instafood #instabreakfast #igers #srujans100happybreakfasts #food52 #healthyfoodporn #morningtea #brekkie #whatsonmyplate #whatsforbreakfast #wholefoods #gujjufood #gujjugram #nutritious

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