Atukulu Upma/ Rice Flakes Savoury

Dear Foodies,

My Entry to Nandita's Weekend Breakfast Blogging-2

Atukula upma or Poha upma is one of my favourite breakfasts. Its very easy to make and not time consuming at all too, you can get it ready in around 20 mins from scratch. This is my own version of how I think my mom makes it :-). Everyone has their own subtle varaitions to this recipe I guess.
Atukulu are also very flexible in the way that they adapt to the major ingredient in the recipe. I've heard of Poha being used instead of rice in Pulihora, Curd Rice, Tomato baath, Aloo baath. Well I guess its just upto your mood and taste where you want to use them, so go on and experiment :-)


Ingredients:

• 2 cups - Atukulu/thick Rice flakes

• 1 nos - Onion, finely chopped

• 2 Tbsp - Peanuts

• 1 tsp - Urad dal

• 1 tsp - Channa dal

• 1 tsp - Mustrad seeds

• 1 tsp - Cumin seeds/Jeera

• 1 tsp - Turmeric powder

• 2 tsp - Chilli powder/ 2 green chillies, finely chopped

• 1 pinch - Asafoetida/Hing

• 1 sprig - Curry leaves

• 2 Tbsp - Oil

• 2 Tbsp- Lime juice

• Salt to taste

Procedure:

1. Wash the atukulu in 2-3 changes of water, drain and let it sit for 5-8 mins. You can chop the onions in the mean time.
2. Now take the atukulu in handfuls and squeeze the water out of them. But be careful to not crumble them out of shape. Just take a little in your fist and squeeze out as much water as you can. You will know that the water is out when the atukulu are still flaky without lumps in them. The time that you soak them in water also affects their flakiness.
3. Heat oil in the wide pan and toss in the peanuts and roast them till they start opening up. Add the mustard and cumin seeds, once the mustard seeds start spluttering add the urad dal and channa dal. As they turn a slight red color add the curry leaves and hing.
4. Add the chopped onions and turmeric powder and saute till the onions turn translucent.
5. If you are using green chillies add them along with the onions, else add the chilli powder just before the Poha is added.
6. Toss in the poha, salt and mix lightly trying to keep the poha intact. Cover with a lid and let it stay on low heat for a couple of minutes so the spices get absorbed into the poha.
7. Turn off the heat , add lemon juice and toss well.

Sponge Dosa/ Rice Pancake and Tomato Chutney

Dear Foodies,

Mom's Special breakfast

My Mother's entry to Nandita's 'Weekend Breakfast Blogging'

Here's a recipe from my mom. Its one of my favourite breakfasts. I havent eaten this dosa anywhere else except at home. These dosas look like a idli-dosa hybrid variety, fluffy like the idlis and nice and crisp like dosa's, it just cant get any better !! My mom generally serves it with tomato chutney or plain pickle and idli-karam podi + oil ( I like a pinch of sugar in the idli karam podi ;-) ) . Its a perfect breakfast or also good for a light dinner.

So here goes the recipe from Mom:

~ SPONGE DOSA ~

Ingredients:

• 2 cups - Rice (preferably 1 cup - raw rice; 1 cup - parboiled rice/uppidi bhiyam)

• 1/2 cup - Poha (atukulu) or tapioca seeds (sabudana)

• Salt to taste

Procedure:

1. Soak the rice in water for 2 hours and soak the atukulu or sabudhana in a little sour curd.
2. Grind them together with salt and let the batter rest overnight to ferment just like dosa batter. You will see that the batter nearly doubles itself in volume by morning.
3. Heat a pan, once its ready put a ladle full of the batter in the center, pour a little oil around the edges and cover the dosa with a lid. After a min check on the dosa, it would have fluffed up and ready to eat :-). The dosa should be cooked in low flame.
4. Serve hot with chutney or sambar.

Note:

• The dosa should not be shaped/spread while pouring it on the pan. Just pour a laddle full on the pan and leave it to cook.
• A pan that has a slight dip in the center is perfect for making this dosa.
• Poha should be prefered over the use of tapioca seeds/ sabudana.

~ GREEN (unripe) TOMATO CHUTNEY ~

Ingredients :

• 10 nos - Unripe tomatoes (greenish red colored ones)

• 1 Tbsp - Chana dal

• 1 Tbsp - Urad dal

• 1 Tbsp - Peanuts

• 5 nos - Dried red chillies

• 3 nos - Green chilies

• 1 Tbsp - Oil

• 1 pinch of asafoetida

• Salt to taste

Procedure:

1. Roast the dals and red chillies in a little oil till the dal turns a slight red in color and let them cool down.
2. Slice tomatoes into quarters and saute them too in little oil till they cook a bit and then reserve till they reach room temperature.
3. Grind all the ingredients with some salt. Fresh coriander leaves can also be added while grinding. Onions too can be fried & added along with tomatoes.