Recipe :
Other Names : Bellam Garelu, Pakam Vadalu, Paakam Garelu
Semiya Dosa Recipe - A South Indian No Grind Dosa Recipe made with vermicelli, yogurt, semolina and rice flour.
How to Make Easy Semiya Dosa Recipe - This is one of the easy and no grind dosa recipes with very few available ingredients. This recipe requires 5 mins for preparation and 1 hour for soaking. This can be served as a breakfast or dinner with any South Indian Chutney like Hotel Style Coconut Chutney, Tomato Coconut Chutney, Carrot Chutney or Curry Leaves Coconut Chutney.
If you are looking for more Easy South Indian Breakfast Recipes then do check Bread Upma, Thayir Aval, Semiya Pulihora, Kanchipuram Upma Recipe, Lemon Sevai and Biyyam Rava Upma.
How to Make Semiya Dosa Recipe Video:
Recipe updated with new photos and video on 24th Nov 2017
Ingredients :Cooked Rice : 2 cups
Method :
Heat a few drops of oil in a pan. Add and roast the moong dal until light golden color. Turn off the heat and allow it cool. Grind the roasted moong dal into a coarse powder and set aside. Heat a table spoon of oil in a wok. Add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the green chillies, red chillies, cashews, curry leaves and hing and fry for few seconds. Now add the rice, turmeric powder, salt and moong dal powder and mix well. Switch off the flame and add the lemon juice to it. Mix well and serve.
Other Names : Pesarapappu Pulihora, Pesara Nimma Pulihora
~ Semiya and Kobbari Burfi ~
Ingredients :
Vermicelli : 1 cup
Sugar : 1 cup
Dry Coconut Powder : ½ cup
Ghee : ½ cup
Cardamom Powder : ½ teaspoon (Optional)
A pinch of food color ( Optional )
Method :
Heat a teaspoon of ghee in a wok. Add and fry the vermicelli till golden color. Turn off the flame and allow it to cool. Grind the roasted vermicelli into a fine powder and set aside. Mix the sugar and little water and make a single thread sugar syrup. Now add the vermicelli powder, dry coconut powder, cardamom powder, food color and little ghee and mix very well. Stir continuously and keep on adding the ghee little by little. Cook until the ghee and mixture starts to leave the sides of wok. Turn off the flame and pour onto a greased plate and flatten immediately. Allow it to little cool and cut into pieces. Store in an airtight container and serve.
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Ingredients :Drumsticks : 3
Wash and chop the drumsticks into small pieces and cook until tender but not mushy. Chop the tomatoes and onion into small pieces and set aside. Heat oil in a wok and add the mustard seeds,chana dal and urad dal and let them splutter. Then add the curry leaves and chopped onions . Fry the onions till they are translucent. Now add the chopped tomatoes, sugar, salt, turmeric powder, red chilli powder and little water it and cook for few minutes. Then add the drumsticks and cook for another 5 minutes. Turn off the flame and serve with hot steamed rice or roti.
Potato Pindi Miriyam Recipe - Classic and delicious Andhra side dish made with lentils, potatoes, spices and coconut. A great side dish for rice.
Pindi Miriyam is a delicious Andhra style lentil based gravy made with potatoes and freshly ground spices and coconut. It is a classic and less known dish from Andhra Pradesh. It is a well balanced and healthy side dish for rice.
Yes, it is a vegan-friendly recipe.
You can use same amount of red lentils in the place of toor dal.
I have used chopped boiled potatoes in this pindi miriram or pepper stew recipe. You can substitute them with ash gourd, snake gourd and plantains.
This curry or stew tastes great with plain rice or basmati. If you are not vegan you can top it with a dollop of ghee.
Papdi Lilva Kurma ~ Chikkudu Vithanala Masala KooraHeat a teaspoon of in a skillet. Add and fry the peanuts, cloves, coriander seeds, quarter teaspoon of cumin seeds and cinnamon stick to golden brown color. Switch off the flame and allow it to cool. Bring 2 cups of water to boil. Add the broad bean seeds and salt and cook for 5 minutes. Turn off the heat and drain the excess water. Heat a teaspoon of oil in a pan. Add the chopped onions and fry the till onions are translucent. Let it cool completely. Grind the roasted spices, onions, chopped tomatoes, ginger and garlic into a smooth paste adding with little water. Heat a table spoon of oil in a wok. Add the cumin seeds and let them splutter. Now add the boiled broad bean seeds, ground masala, salt, red chilli powder and turmeric and mix well. Add a cup of water and cook for 10 minutes on low or medium flame. Then add the chopped coriander leaves and serve warm with roti or chapathi.
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Method :
Bring a cup of milk to boil. Add the sugar and allow it to melt. Dissolve the custard powder in remaining cold milk and add it to the boiling milk. Stir it continuously on low flame and cook till the custard thickens. Switch off the flame and allow it to cool. Wash, peel and chop the apple into small pieces. Combine the custard and chopped apple and refrigerate for few hours. Serve cold.
They stay fresh for 4-5 days if you store in the refrigerator.
Yes, you can. But you will have to saute the coconut for 4-5 minutes to get rid of moisture.
If you are looking for more laddu recipes then do check Condensed Milk Rava Laddu, Peanut Sesame Laddu, Sunnundalu, Khoya Besan Laddu, Cornflakes Laddu and Pori Urundai.
