Vermicelli Upma

Ingredients :

Bambino vermicelli – 1 cup

Onion – 1 , medium ( finely chopped )

Green chillies – 2 ( finely chopped )

Chana dal – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds – 1 tsp

Cashewnuts – 8 ( halved )

Curry leaves – 1 strip

Turmeric powder – ¼ tsp

Ghee – ½ tsp

Oil – 2 tsp

Salt – To taste

Water – 1 cup

Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.

In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.

In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.

Serve hot.

Whole Wheat grain Dosa

Ingredients :

Whole wheat grain – 1 cup

Grated coconut – 1 cup

Jaggery – ½ cup

Salt – To taste

Ghee – As required

Water – As required

Method :

Soak whole wheat grain overnight. Then, wash the soaked whole wheat grain and drain the water completely.

Grind whole wheat grain + grated coconut + water as required so that the batter should not be of thin or thick consistency but should be of medium consistency. when the grounded turns into coarse consistency, add ½ tsp salt and jaggery ( ½ cup ).  Then, grind again into a dosa batter of smooth consistency as possible. ( NOTE THAT DO NOT ADD FURTHER WATER TO THE BATTER ).

On a tava, heat ghee. Then, prepare the dosa ( Dosa should be cooked on both sides till golden browned ).

Serve hot.