SOUTH INDIAN BREAKFAST RECIPES TO KICKSTART YOUR DAY!

INTRODUCITON

Being healthy should not be exhausting and a dreary assignment, especially in the kitchen! It may very well be a test to figure out a healthy, yummy, and tasty looking breakfast on the regular, however, minor changes can roll out significant improvements.

Here are few South Indian breakfast recipes for a healthy start to the day. After all, breakfast is the most important meal and should be enjoyed to the fullest no matter where you are.

MOONG PORRIDGE (KANJI) - RECIPE

INGREDIENTS

2 tbsp Sprouted Moong
2 tbsp Parboiled Rice
1 tsp Ragi Flour
1 cup Milk
2 tsp Sugar
A pinch of Cardamom powder

METHOD

• In a pan, add the sprouted moong and dry fry till it is hot to touch. Then move the contents to another container.
• Using the same pan, add the parboiled rice and fry till it becomes light brown. Remove from the pan and cool it.
• Put both the fried sprouted moong and rice in a mixer and grind it to a fine powder.
• Add ragi flour to the mix and thoroughly mix, then set aside.
• Boil one cup of water and add the above flour, slowly stirring continuously while keeping the stove on medium flame. After a couple of seconds, the mixture will become solid.
• Reduce the heat to a minimum and add boiled milk. Mix well and take it off the stove.
• Add sugar and cardamom powder, stir well and serve.

OATS VEGETABLE UPMA - RECIPE

INGREDIENTS

1 cup of Oats
1 medium Onion
2 Green Chilies
1 Ginger (chopped)
1 sprig Curry Leaves
½ tsp Mustard Seeds, Urid dal
½ tsp Channa Dal
A few Cashew nuts (Chopped)
½ cup Mixed vegetables
Salt to taste
2 tsp Oil
1 cup Water

METHOD

• In a nonstick pan, dry roast the oats for a couple of minutes on a high flame, then remove from the pan and set aside.
• In the same pan, heat oil and add mustard seeds, urid dal, curry leaves, green chillies, cashew nuts, and cook well.
• Add boiled vegetables and cook for a couple of minutes. Then add 1 cup of water, salt and bring it to boil. When the water starts to boil, add the roasted oats and mix well, stirring occasionally.
• Once it begins to simmer, cover with a lid and cook for a minute - since the oats are already roasted, they hardly take time to cook.

UTTAPPAM - RECIPE

INGREDIENTS

300 gms Parboiled Gram Rice
90 gms Dhuli Urid
½ tsp Fenugreek Seeds
2 tsp Salt
1 tbsp Oil

METHOD

• Soak rice, dhuli urid, and fenugreek seeds in water for 5-6 hours.
• Grind until fine, add salt, and enough water to make a dropping consistency, and leave to ferment 5-6 hours.
• Heat tawa and brush oil over it. When hot, splash a little water over and pour about 1 cup of batter on to it.
• It will spread a little. When the edges start browning a bit, pour a trail of oil around it.
• Turn it over and let it turn brown on the other side too.
• Serve hot with chutney or sambar.