Kerala breakfast recipes

[minisoji]

Kerala Dosha



Ingredients

1. Rice Flour – 2 cups
2. Urad Dal (Uzhunnu Paripuu) – 3/4 Cup
3. Salt – 1 tsp
4. Baking Soda – 1/4 tsp (Optional)
5. Water – As Required
6. Oil – As Required


Preparation Method

1. Soak Urad Dal in water for at least 2-3 hours.
2. Grind dal adding required quantity of water to form a thick paste.
3. Mix the rice flour, salt and grinded dal to form a loose batter. You may have to add more water to get the required consistency.
4. Keep the batter overnight to ferment.
5. You can add a pinch of Baking Soda if you are living in USA or any other cold country. It is better to preheat the oven for a few minutes and then place the batter inside the oven so that it ferments.
6. Heat a non stick Tava or griddle and pour one ladle full of batter and spread it as thin as possible to make thin and crisp dosas. If you are not using a Non Stick Tava, then apply a dab of oil to prevent the Dosa from sticking on to the pan.
7. When the edges begin to become crisp (3-4 minutes), flip it over and keep for 2 more minutes.
8. You can apply few drops of oil on the edges of the dosa to give it a better taste.
9. Serve the Dosa along with Sambar or any Chutney of your choice.

Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry

[minisoji]

Kerala Rava Puttu



Ingredients

1. Rava/Sooji/Semolina – 2 cups
2. Salt – to taste
3. Warm Water – 1 cup (for mixing)
4. Coconut scrapes – 1 cup
5. Sugar – 1 tsp

Preparation Method

1. Mix grated coconut with sugar and keep aside.
2. Dry Roast the rava on medium low heat for 10-15 minutes, stirring occasionally.
3. Remove the semolina from heat when it starts changing color lightly. Allow it to cool.
4. Add salt to the roasted rava. Sprinkle little water and start mixing it using your hand.
5. Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.
6. Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add rava mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.
7. Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.
8. Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Poori Recipe




Ingredients:

* Wheat flour/Atta - 1 cup
* Sooji/Semolina - 1 tbsp
* Oil - 1 tbsp
* Salt - to taste
* Water - as reqrd

Preparation:

1. Mix all the ingredients with enough water to make a thick but soft dough.
2. Make small balls out of it and roll out or use a poori press to make pappad size rounds.
3. Heat oil in a deep, thick bottom pan and fry the pooris one by one.
4. When the pooris start to bubble up, slightly press the poori with a slotted spoon, this will help the poori to bubble out completely.
5. Serve hot poori with Aloo masala.

Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Kozhukkatta Recipe



Ingredients:

1. Rice flour – 1 cup

2. Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
3. Water – 1 cup
4. Salt - to taste


Preparation:

* For the filling:

* Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.

* For the dough:

* Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon.
Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam doughand also the dough should not be sticky.

* Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.

* Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute.

* Serve it hot.


Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Kappa Vevichathu Recipe



Ingredients:

* Kappa (Tapioca) - 1kg
* Grated Coconut - 1 cup
* Garlic - 4 big cloves
* Green chilly – 5 nos
* Cumin seeds - 1 tsp
* Turmeric powder - 1/4 tsp
* Coconut oil - 1 tbsp
* Mustard seeds - 1 tsp
* Small onion - 2 tbsp sliced
* Dry Red chillies – 3 (cut in to 2)
* Curry leaves - few
* Salt - to taste


Preparation:

1. Discard the outer brown and inner pink layer skin of Tapioca and cut in to small chunks. Wash well and boil the tapioca in a big vessel with lot of water till tender. Add salt to taste and boil 3more minutes and drain water from tapioca.
2. Grind coarsely grated coconut, cumin seeds, garlic, green chillies, and turmeric powder. Add the ground paste with 1/2 cup water to the cooked and drained tapioca, cover with a lid and cook till there is no raw flavor (about 10-15mints). Mash tapioca with the back of a wooden spoon and remove from flame.
3. Heat 1tbsp coconut oil in a frying pan and add mustard seeds. When it start crackling add sliced small onion and fry till golden brown. Then add dry red chillies and curry leaves and fry and add this seasoning to the cooked tapioca and mix well.
4. Serve hot with fish curry.

Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Palappam Recipe



Ingredients:

* Raw Rice - 1 cup
* Grated Coconut - 1 ½ cup
* Cooked rice - 3 tbsp
* Yeast - ¼ tsp
* Warm water - 1 tbsp
* Sugar - 3 tsp
* Salt - to taste


Preparation:

1. Soak the rice for 5-6 hours. Then grind it fine along with the cooked rice and sufficient water. Separately grind the grated coconut to a fine paste. Add to the rice paste with 2 ½ teaspoons of sugar. Mix well.
2. Mix yeast, warm water and sugar and keep for about 10-15 minutes. After the yeast gets dissolved in the water, mix with the rice-coconut mixture and keep overnight.
3. In the morning mix the batter with salt. Heat and oil an appam chatti (Pan), pour 1 full serving spoon of batter and swirl it around. Then cover and keep for 20-30 seconds. Remove when done and repeat the process for the rest of the batter.
4. Serve appam with stew or meat curry or egg roast.


Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Idli Recipe



Ingredients:

* Parboiled Rice - 3 cups
* Black gram (Uzhunnuparippu) - 1 cup
* Salt - to taste
* Water - as reqd

Preparation:

1. Wash and soak rice and dal separately for 6 hours.
2. Grind rice and dal separately in a mixie or grinder. While grinding, add water until the paste becomes uniformly fine.
3. Mix together rice, dal and salt. Add little water and stir well to form a thick batter.
4. Keep it overnight to ferment.
5. Spread any oil on the idle mould.
6. Pour the batter on idli moulds and steam the cooker for about 5-7 minutes.
7. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done.
8. Serve hot with Chutney and Sambar.


Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Chappathi Recipe



Ingredients:

* Fresh coarsely ground whole wheat flour - 3 cups
* Water - 3 cups
* Oil - 2 tbsp
* Salt to taste

Preparation:

1. Pour oil and salt into the whole wheat atta and mix well.
2. Pour water and knead the dough into a fairly dry, smooth ball.
3. The dough should not stick to the fingers or be dry or hard.
4. Allow the dough to stand covered for 2 to 2 ½ hours for chapatis.
5. Divide the dough into lemon sized balls. On a lightly floured surface, flatten one ball of dough with your hand.
6. Using a rolling pin, roll out the dough into a thin, round patty, about 5 inches in diameter.
7. Smear little amount of ghee on chapati tawa. Keep it on the flame.
8. Moderately roast both the sides of chapati on tawa.


Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu

[minisoji]

Idiappam Recipe



Ingredients:

* Rice Flour - 2 cups
* Salt - as to taste
* Hot Water - 2 cups
* Fresh Grated coconut - 2 Cups


Preparation:

1. Take rice flour and little salt in a bowl.
2. Add hot water to rice flour and keep stiring with spoon untill it forms dough ball.
3. Use the 'idiyappam' presser/sieve with small holes. Fill the dough in the sieve.
4. In the idli maker stand, grease with coconut oil and press the dough for two complete clockwise rounds and collect it on each Idli mould.
5. Garnish with grated coconut.
6. Steam idiappam for 10 minutes.

You could serve idiappams with thick coconut milk, flavored with cardamom powder and sugar. Idiappams taste great with Egg curry or any spicy curry too.

Keywords: kerala recipes, kerala breakfast, kerala snacks, kerala curry, kerala beaf curry, kerala puttu