Breakfast is the first meal of the day. A nutritious breakfast not only nourishes the body, but also energises the mind. Here are some south Indian breakfast dishes which are light and healthy

MURUNGA ELAI ADAI (DRUMSTICK LEAF ADAI)

Breakfast is the first meal of the day. A nutritious breakfast not only nourishes the body, but also energises the mind. Here are some south Indian breakfast dishes which are light and healthy

DILL DOSA Preparation time :10 minutes Cooking time: 20 - 30 minutes Serves : 1 Ingredients: l ½ cup dill leaves l ¼ cup raw rice l ¼ cup tur dal l 2 tablespoon (tbsp) grated coconut l 1-2 green chillies l A small piece of ginger l 2 garlic pods l ¼ tsp(teaspoon) cumin seeds l 5-6 black pepper corns l A pinch of asafoetida l 1 small piece of jaggery l Salt l Oil Method: l Wash and soak the rice and tur dal for 2 hours. Add all the ingredients in a mixer and grind to a smooth batter. l Heat a non-stick tawa and smear it with some oil. When it is hot, pour one ladle of batter on it and spread it evenly to make a dosa. Serve hot with jaggery, chutney, molagaipodi, pickle or murabba. For kids, you can make small dosas like the one shown in the picture and top it with jam or honey. JAWAR KA UTTAPPA Serves: 1 Ingredients: l Jawar flour 1/2 cup l Rice flour 1/4 cup l Hot water 1 &1/2 cup l Green chillies chopped 1 tsp l Grated ginger 1 tsp l Chopped onions 1/2 onion l Coriander leaves 1/4 cup l Oil l Salt Method: l Mix the jawar flour, rice flour and salt. Add boiling water. Add chopped green chillies, ginger, onion and coriander leaves. l Heat tawa and pour one ladle of the batter. Make a uttapa. MURUNGA ELAI ADAI (DRUMSTICK LEAF ADAI) Preparation time: 15-20 minutes Cooking time: 20-25 minutes Serves: 1 Ingredients: l ¼ cup raw rice l ¼ cup red, boiled rice l ½ cup murunga elai (drum stick leaves) l Salt l Gingelly oil Method: l Wash and soak the rice for 5-6 hours. Grind smoothly like dosa batter. Add salt and keep it for 5-6 hours. Then add murunga elai and mix well. Heat a non-stick tawa and pour a ladle of batter on it, sprinkle one to two teaspoons of oil when it is cooked on one side. Flip it to cook the other side till it becomes crispy. Keep the flame low. Serve with chutney, molagaipodi, curd, pickle or sambar.

Published Date:  Oct 06, 2012