5.5.4 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Upma 2](#upma) [Banyard Millet Upma 2](#banyard-millet-upma) [Vermicelli Upma 2](#_Toc170230600) [Upma *Rawa* 2](#upma-rawa) [Upma Bread 3](#upma-bread) [Dosa 3](#dosa) [Neer dosa 3](#neer-dosa) [*Pesarattu* Dosa 3](#pesarattu-dosa) [Rava Dosa 4](#r...

Contents {#contents.TOCHeading} ======== [Upma 2](#upma) [Banyard Millet Upma 2](#banyard-millet-upma) [Vermicelli Upma 2](#_Toc170230600) [Upma *Rawa* 2](#upma-rawa) [Upma Bread 3](#upma-bread) [Dosa 3](#dosa) [Neer dosa 3](#neer-dosa) [*Pesarattu* Dosa 3](#pesarattu-dosa) [Rava Dosa 4](#rava-dosa) [Nachni Dosa (Ragi Dosa) 4](#nachni-dosa-ragi-dosa) [Idli 4](#idli) [Masala Rava Idli 5](#masala-rava-idli) [Kanchipuram Idli 5](#kanchipuram-idli) [Oats Idli 5](#oats-idli) [Vada 5](#vada) [Medu Vada 5](#medu-vada) [Variations of Medu Vada: 5](#variations-of-medu-vada) [Sooji Medu Vada 5](#sooji-medu-vada) [Vegetable Medu Vada 6](#vegetable-medu-vada) [Masala Vada 6](#masala-vada) [Paniyaram 6](#paniyaram) [Egg Paniyaram 6](#egg-paniyaram) [Vellai Paniyaram 6](#vellai-paniyaram) [Farali Paniyaram 6](#farali-paniyaram) [Appam Ishtu 6](#appam-ishtu) [Appam 7](#appam) [Types of appam 7](#types-of-appam) [Idliappam 7](#idliappam) [Chukkappam 7](#chukkappam) [Sooji Appam 7](#sooji-appam) [Types of ishtu 7](#types-of-ishtu) [Chicken stew and Appam 7](#chicken-stew-and-appam) [Egg Stew 7](#egg-stew) [Vegetable Ishtu 7](#vegetable-ishtu) [Puttu and kadla curry 8](#puttu-and-kadla-curry) [Uttapam 8](#uttapam) [Beetroot Uttapam 8](#beetroot-uttapam) [Rava Uttapam 8](#rava-uttapam) [Masala Uttapam 8](#masala-uttapam) Upma ==== *Upma* is a popular South Indian breakfast meal cooked with cream of wheat or semolina flour (known locally as *Rawa* or *Sooji*), lentils, nuts, vegetables, herbs, and spices. The meticulous procedure of roasting *rawa* before simmering it with ghee (or oil), cashews, onion, ginger, and other fragrant ingredients is involved in this traditional dish. A sprinkle of sugar can be used to create a subtle sweetness that complements the savoury flavours. *Upma* is a classic South Indian breakfast served in eateries throughout South India, including Maharashtra, but it may also be found in many South Indian homes. (Slurrp, n.d.) Traditionally prepared by cooking a food grain in water and seasoned with salt with spices, *upma* can be cooked in various forms. Banyard [Millet Upma](https://food.ndtv.com/recipe-chawal-ka-upma-280854) ------------------------------------------------------------------------- This *upma* is made from *Parsai ke chawal*, also known as barnyard millet, which is made up of small, white, spherical grains that are commonly used as a substitute for traditional white rice during Navratris or fasting seasons. This millet dish is a healthy breakfast option because it is strong in vitamins. [Vermicelli Upma](https://food.ndtv.com/recipe-vermicelli-upma-855092) ---------------------------------------------------------------------- *Upma* made with *Seviyan* or vermicelli is another popular kind. It is made with roasted peanuts, cashews, mustard seeds, jeera (cumin seeds) , urad dal, and curry leaves and is cooked with chopped onions and veggies. Then, along with water, roasted Seviyan is added and the vermicelli is cooked on a low flame until soft and noodle-like. This nutritious one-pot meal is also appropriate for a light brunch. Upma *Rawa* ----------- *Rawa* *upma* is a filling breakfast dish made with (cooked) *Sooji*, fresh vegetables, spices, lentils, aromatic almonds, and curry leaves. When sprinkled with grated coconut, it takes on a beautiful south Indian flavour. Upma Bread ---------- Bread upma is a convenient way of incorporating two beloved breakfast items into one. Bread upma is a tasty take on bread and butter, with little rectangular pieces of bread sautéed with a variety of vegetables and masalas, then topped with toasted almonds and fresh curry leaves. Dosa ==== The thin, crisp *dosas*, which are particularly huge and cylindrical, are the legendary crispbreads of southern India. They are created with a batter of ground lentils (black or green gram) and rice. They are typically served with *chutneys* and *sambars* as the foundation of a meal. (Epicurious, n.d.) Generally, a when a Dosa is cooked in restaurants, it is cooked on a girdle which allows it to have an impressive size. However, it can also be cooked on a tava (Indian pan) The traditional Dosai has been documented in ancient literature and passed down down the generations for at least two millennia, with the South Indian states of Tamil Nadu and Karnataka both claiming it as their own. According to culinary historian K T Achaya\'s book The Story of Our culinary, King Someshwara III (who controlled parts of present-day Karnataka state) references dosai as \"dosaka\" in the 12th-century Sanskrit literary work Manasollasa. However, dosai precursors such as mell adai (a lentil and rice pancake) and appam (a rice pancake drenched in coconut milk) were eaten in the Tamil region years before. (BBC, n.d.) Neer dosa --------- A very thin batter of rice flour, water, and salt is used to make this Indian crêpe. Unlike other Indian dosas, which use a thicker, fermented batter, this variant uses a runny, unfermented batter that is spread and baked on a hot oiled griddle, generating soft and lacy pancakes. In addition, freshly grated coconut or coconut milk can be added to the batter. Neer dosa is derived from the words neer, which means water in Tulu, and dosa, which refers to a traditional Indian thin pancake. These thin pancakes are a staple of Tulu Nadu (region covering parts of Karnataka and Kerela) breakfasts and are typically eaten with chutneys, curries, and vegetable sagu meals. (tasteatlas, n.d.) *Pesarattu* Dosa ---------------- *\'Pesarattu*\' translates to green moong (or green gram dal). The batter for the dosa is created from this lentil. The finished dosa, on the other hand, is the result of two different morning meals - *upma* and dosa. Sour *chutneys* and mild, milk-based curries go well with it. This dish may be traced back to the Andhra Pradesh legislative assembly. According to legend, a few MLAs desired something unique in their dosa. In order to appease these officials, the MLA headquarters saw the birth of the *Pesarattu* Dosa. Rather than stuffing the dosa with a spicy potato filling, the kitchen staff at the parliamentary assembly\'s cafeteria stuffed it with freshly made *Upma* and served it hot. (Slurrp, n.d.) Rava Dosa --------- Rava dosa is one of the most prevalent dosa variety. Rava refers to the semolina batter used to manufacture this type of dosa, which is distinguished via its crisp and netted texture. The only constant in a rava dosa is the pancake, while the fillings change depending on the place. Within a single city, more than a dozen different fillings can be found. Semi-fried onions are the most popular rava dosa filling, delivered with a choice of coconut chutney or sambar. (Tasteatlas, n.d.) Nachni Dosa (Ragi Dosa) ----------------------- Because we used Nachni flour (Ragi flour), the batter for this nutritious and delectable. Nachni Dosa is easier to make than normal dosas. So all you have to do is grind the urad dal (black gram). Allow the batter to ferment thoroughly for crisp Nachni dosas. You can also add grated carrots, finely chopped onions, and green chilies to the batter before making the dosas as a variation. Nachni or ragi flour is high in calcium. Urad dal, which is used in this dosa, is high in protein. If the Tava becomes too hot, spray some water on it to cool it down. As a result, the ragi dosa won\'t stick to the pan. The right temperature of the Tava is critical for making the perfect dosa. Finally, if using a cast iron tawa, make sure to season it well ahead of time. Idli ==== Idli is a savoury Indian cake widely popular in many South Indian households for breakfast, however it is accessible throughout the country. It\'s made from a batter of fermented lentils and rice, which is then cooked. These savoury cakes are usually served hot and eaten alone, dipped in sambar or chutney, or seasoned with a variety of spices. (TasteAtlas, n.d.) Idli is traditionally prepared as follows: i\) Rice and black gram are soaked separately,  ii\) After draining the water, rice and black gram are ground separate from each other, with addition of water on occasion.  iii\) The rice and black gram batters were then mixed together with a little salt,  iv\) The mixture was allowed to rest overnight at room temperature v\) The fermented batter was poured into special Idli molds and allowed to steam for 5-8 minutes. (ncbi, n.d.) Although the Idli is now considered a south Indian delicacy, it may have originated elsewhere. Many people believe that the Idli originated in Indonesia, where it is known as a kedli, between 800-1200CE. There are several stories regarding how the word \'Idli\' came to be. The origin of Idli is a point of contention. Some believe it originated in Indonesia, where it is known as kedli. Others believe it was introduced by Arab traders who substituted flattened rice balls for local food. The word \'Idli\' may have been derived from the Kannada and Sanskrit words Iddalige and Iddarika. Regardless of its origins, the process of making Idli was perfected in South India and it is now a popular delicacy in the region. (Karnataka.com, n.d.) Masala Rava Idli ---------------- Masala Rava Idlis are soft, steaming round-shaped Indian cakes. The difference between Masala rava Idli and regular Idli is that the former is created with Sooji (semolina), whereas the latter is manufactured by fermenting rice and dal. Masala *Rawa* Idlis are prepared with spices like peppers, curry leaves, and mustard seeds. Kanchipuram Idli ---------------- Kanchipuram Idlis are served as Prasadam at the Varadharaj Perumal Temple in Tamil Nadu\'s Kanchipuram area. Worshippers queue not just to see the holy Lord in the underground temple tank, but also to gorge on these scrumptious Kanchipuram Idlis. These are the highlight of the place and are known locally as Koil Idlis. Kanchipuram Idlis are traditionally baked in small greased Katoris (bowl) or in a large, round, flat cooking pot before being sliced into squares or triangles. The Idlis are served hot, accompanied by Kolumbu and coconut chutney. The recipe calls for an extensive tempering of many spices, which makes the Idlis delicious. (TheHindu, n.d.) Oats Idli --------- Oats Idli is a simple and light meal to make. This Idli has Sooji replaced with healthful oats, making it ideal for those who are health conscious. A fantastic combination of flavour and wellness. Vada ==== South India boasts a diverse assortment of delectable breakfast delicacies that have grown in popularity to the point where variant versions can be found everywhere. One of these foods is the Vada, a savoury fried delicacy from the Indian subcontinent. Vadas comprise of several types of fritters, cutlets, doughnuts, and dumplings. The fried delight can be made using legumes, flour, or vegetables like potatoes. \"vadas are fully described even in the Dharma Sutras (800-300 BC) as soaked, coarsely ground and fermented pulses (especially masha or Urad) fashioned into various shapes and deep fried in ghee,\" famous culinary historian KT Achaya wrote in his book \"A Historical Dictionary of Indian Food.\" (NDTV, n.d.) Medu Vada --------- Also known as Uddina Vade in Karnataka, is Probably the best-known version prepared with a batter that blends raw rice, boiled rice and urad dal. The vada is usually served with sambar and chutneys. However, there are minor variations across regions like the Minappa Garelu in Andhra Pradesh that is crispier and eaten with a chicken curry. Most restaurants and homes add their customary touches - like whole pepper corns or finely chopped onions. (NDTV, n.d.) Variations of Medu Vada: ------------------------ ### Sooji Medu Vada Sooji is a great substitute for many South Indian dishes and helps to increase the crispiness of a dish. This recipe is extremely simple and easy to prepare. ### Vegetable Medu Vada The carrot-cabbage vada recipe transforms the conventional Medu vada into something entirely new. These vadas are ideal for serving with your morning tea. Masala Vada ----------- Kerala\'s favourite teatime snack (also known as Parippu Vada) is crunchier than Medu Vada and prepared with tur dal (pigeon peas). This vada doesn\'t need any accompaniments, which is why it\'s commonly seen (sometimes in jars) at tea booths in Kerala and Tamil Nadu. In some regions of Karnataka, dill leaves are used to impart a particular flavour. In Tamil Nadu, there is also Keerai (Spinach) Vadai, which is made by blending spinach (sometimes even drumstick leaves) to add flavour and added nutrition to the vada. (NDTV, n.d.) Method Paniyaram ========= *Paniyaram*, also known as *Paddu* or Ponganalu, is a traditional *Chettinad* dish that has spread to several places outside of Tamil Nadu. These are essentially miniature dumplings prepared in Paniyaram pans (also known as unniyappam vessel) with several spherical moulds. It is a popular street food in Tamil Nadu and Karnataka towns, where street vendors prepare fresh paddus in front of you. Paniyaram batter is similar to Idli or vada batter in that it is poured in moulds and let to puff slowly in a heated pan while drizzled with oil to make the edges crispy and golden. (Slurrp, n.d.) Egg Paniyaram ------------- This Paniyaram version is cooked with egg instead of black gram and rice. Egg Paniyaram is a nutritious and quick breakfast option. They taste well with a South Indian-style chutney. Vellai Paniyaram ---------------- From a distance or in hazy food images, it may look like an Idli (Vellai is Tamil for white), but it is not. One can begin cooking villain Paniyaram with the same starting ingredients as an Idli, rice and urad dal, but in the later stages the milk is added after the batter has settled and vellai Paniyaram is fried in the final stage, unlike Idli. Its light and crispy texture distinguishes this snack. It\'s typically served with chutney (recipe below) and can be eaten for breakfast or as a snack in the afternoon. (NDTV, n.d.) Farali Paniyaram ---------------- Farali Paniyaram is a dish made from a batter of rajgira flour, potato, coriander leaves, yogurt, green chilli-ginger paste, crushed peanuts, rock salt, and ghee. The batter is poured into a Paniyaram mould with melted ghee and cooked until both sides are done. The Paniyarams are then served warm with coconut chutney. Appam Ishtu =========== Appam is a type of rice pancake with a dense and soft centre but a thin and crispy outside. You can eat appam with almost any cuisine, and it will only enhance the flavour of the dish. It is typically served with South Indian stews in which vegetables or meat are drowned in a spicy coconut gravy. (Indiatimes, n.d.) Ishtu is a Kerala-style traditional Indian dish. This basic soup-like stew is composed of onions, potatoes, ginger, green chilli peppers, curry leaves, black peppercorns, and coconut milk. The ingredients are cooked until soft, then (optionally) a small amount of coconut oil is added just before serving. This creamy and rich dish is traditionally eaten for breakfast with South Indian breakfast foods such as appam, Idli, or dosa. (TasteAtlas, n.d.) Vella appam and stew is a quintessential dish of the Syrian Christian community in Kerala. It\'s usually served at special occasions like marriages. (NDTV, n.d.) Appam ===== Types of appam -------------- ### Idliappam In Tamil Nadu, Kerala, and even Sri Lanka, idiyappam is a popular breakfast food. Idiyappam, also known as string hooper, Nool Pottu, and Noolappam, is simply rice noodles twisted into a disc-shaped blob. It goes well with stews and chutneys. ### Chukkappam It is a delicious and crispy version of Appam from Tamil Nadu. It is made with rice flour, coconut milk, egg and spices that add an extra flavour to this dish. Chukkappam is deep-fried and is best served with chicken fry. ### Sooji Appam Sooji appam is an absolute must-try. The traditional rice and milk appam recipe can take some time to prepare. So, if you\'re looking for quick and low-fat appams, this recipe should be at the top of your list. Rava and poha are combined with curd, sugar, and salt to make the Sooji appam. Types of ishtu -------------- ### Chicken stew and Appam Chicken stew (chicken ishtu) is a Kerala-style coconut rich curry recipe that makes for a good side dish with Appam. ### Egg Stew Kerala Egg curry, also known as Mutta curry, is made with tomatoes, onions, spices, coconut milk, and eggs. First, a spicy base is prepared using the veggies and spices then eggs are added along with coconut milk. (BetterButter, n.d.) ### Vegetable Ishtu A simple vegetable stew generally cooked with potatoes, carrots, cauliflower, French beans and similar vegetables, along with coconut milk. Puttu and kadla curry ===================== Puttu and kadala curry is a breakfast cuisine that exemplifies how Keralites have mastered the skill of combining simple ingredients to create something amazing. Puttu is a steamed rice cake made from rice flour and grated coconut, while kadala curry is a spicy chickpea stew with a fragrant spice blend. Puttu is a steamed rice cake made of rice flour and grated coconut, whereas kadala curry is a spicy black chickpea curry with onions, tomatoes, and a mix of spices. (Slurrp, n.d.) To make soft and delicious puttu, add water in batches instead of pouring it all at once. Use good quality rice flour and ensure that there are no lumps in the mixture. Use a traditional puttu maker or cover the Idli pan with a damp muslin cloth to steam. Avoid over-steaming the puttu as it can dry it out and make it lose its moisture. Following these tips will help you make perfect puttu at home. (NDTV, n.d.) Uttapam ======= Uttapam is a South Indian meal that looks like a pizza and is made of a batter (made of rice and lentils) that is fried and topped with chopped vegetables including onions, tomatoes, carrots, chilies and corn. (TasteAtlas, n.d.) It is traditionally made from the leftover thosai batter. It is a hearty meal that can be served for breakfast or dinner. The brilliant colour of the vegetables makes them both visually appealing and delicious and nutritious. Uttapam existed before Thosai, about the first century. The only difference is that Uttapam is thicker, fluffier, and generally served with vegetables. The term Thosai first appears in the sixth century during India\'s Sangam period. Both dishes are South Indian in origin. Following India\'s independence, South Indian food spread to the north and eventually to the rest of the world. (foodpanda, n.d.) Beetroot Uttapam ---------------- Beetroot Uttapams are more than just thick dosas topped with beetroot. To make them, the batter must be infused with the vegetable. There are two options for this: grated beetroot or pureed beetroot.  Grating beetroot is an excellent option, although pureeing takes more time and allows for the inclusion of other ingredients such as shredded coconut, ginger, and other spices. This will provide an array of flavours to the Uttapam. Rava Uttapam ------------ Rava, curd and vegetables are mixed with flavourful spices to make this delicious Uttapam. Make it for breakfast and serve with any chutney of your choice. Masala Uttapam -------------- Masala Uttapam, like the classic Uttapam, is loaded with vegetables. But it comes with a twist of an added layer of spicy aloo upon the classic Uttapam.