Pesarettu is a traditional Andhra dish, similar to dosa, but more to adai, because you don’t have to ferment this batter, instead you can make dosas immediately after you grind the batter. There are several different variations of this recipe that uses skinned moong dal, whole green moong dal and split green moong dal. It … [Read more…]
If there is one leftover recipe that everyone loves, this is it. I sometimes specifically make extra idlies to make this the next day. There is something about the little pieces of idly coated in the mild spices and combined with the fried onions. I have found that leaving the idlies in the fridge overnight … [Read more…]
Idiyappam is my husband’s all time favorite tiffin item. But, I don’t make it very often. But, I found a healthy version of idiyappam at Nithu’s blog which replaces half the rice flour with healthy ragi flour. I made this recipe, this week and we absolutely loved the taste and texture of the idiyappam. It … [Read more…]
I’ve always been on the lookout for making regular dosa healthy. When I came across this recipe at Red Chillies blog, it was just that. This dosa is made with a combination of barley, soy and channa dal along with the regular suspects of urad dal and rice. For the 1 cup of rice called … [Read more…]
What do you do when all you have in your fridge are leftover idlys, a couple of eggs, do-or-die veggies(barely enough for anything else) and a jar of pasta sauce…and you have to make dinner for two. Quite an Iron Chef challenge, isn’t it? And how would you feel…if that was a healthy dinner…that you … [Read more…]
This is one of my favorite tiffin items, because it is loaded with veggies and tastes awesome. I just use regular idly/dosa batter and top it with finely minced veggies. I have used carrot, onion, cauliflower and cilantro here…but I have done other variations with cheese, tomato, bell peppers, green beans and scallions. I don’t … [Read more…]