Making a different, tasty and nutritious breakfast every day is something that worries housewives. So here are 5 important breakfast recipes in Palakkadan flavors.
Ada Dosa
A delicious spicy dosa to eat hot during monsoons.
Ingredients
- Green/Ponni Rice – 2 cups
- Cashew nuts – 1 cup
- Chilli – 4 nos
- Onion – 1 no
- Black pepper and cumin – 1 teaspoon each
- Curry leaves, salt – as needed
How to Cook
Wash rice and dal and soak in water for two hours. Then add all the rest of the ingredients and grind to a fine paste. Don’t strain too much. There should be small grains of rice and dal in the flour. Stir in the idli dough. This dough does not need to be leavened.
Heat the dosa stone and take out the flour and spread it like a dosa and fry it well with oil. It takes more time to cook than normal dosa. Can be eaten with tomato chutney and coconut chutney. Add moringa leaves to the same flour and the moringa ada is ready.
Seva/Idiyappam
This is another version of Idiyappam. As the ground rice flour is made short, it is more flavorful than shortbread.
Ingredients
- Brown rice – 2 cups
- Salt – enough
- Oil – 2 tbsp
How to Cook
After washing the rice and soaking it for 3-4 hours, add salt and grind it well in a grinder. Grind the dough in the dough. Place a rolling pin in the oven and pour oil while hot. When the oil is hot, pour this flour and keep stirring with a spatula. Stir continuously.
This is called mav kinduka. Mix well and drain all the water from the flour. Knead this dough. After kneading, take a little flour each with oiled hands and make large lemon-coated balls and steam them in the idli plate.
Even if you know these balls, it will not be difficult to squeeze them in the server. Put all the balls two or three in a serving bowl and squeeze them. Can be eaten with potato stew, kuruma and chicken curry.
Tomato Seva
As mentioned above, Seva is made and fried in various flavors and it is Palakkad style. Tomato flavor lovers will love this dish. No need for any curry to eat this.
Ingredients
- Sewa or Idiyappam by hand Brewed – 3 cups
- Onion – 1 no
- Tomatoes – 2 large ones
- Green chillies – 2 nos
- Oil – 2 tbsp
- Mustard – 1/2 teaspoon
- Turmeric powder – 1 pinch
- Chili powder – 1/2 tsp
- Curry leaves, salt – as needed
How to Cook
Heat oil, crack mustard seeds, add onions, green chillies and curry leaves and saute for two minutes. Add the tomatoes to the mixer and grind them well. When the onion starts to change color, stir in the grated tomatoes and add turmeric powder and chilli powder.
Saute until oil appears. Add enough salt. Add grated seva to this and mix well. After two minutes the stove can be turned off.
Uppuma Kozhukatta
It is called Uppuma Kozhukatta because it is a dish made with ground flour like Uppuma.
Ingredients
- Worms (Ponni, Batter of any kind) – 2 cups
- Grated coconut – 1 cup
- Oil – 2 tbsp
- Chillies – 6 nos
- Peanuts – 1 tbsp
- Nutmeg – 1 tbsp
- Curry leaves, salt – as needed
How to Cook
After washing the rice and soaking it for an hour, add salt and grind it coarsely without adding much water. Heat oil in a rolling or flat pan in the oven and splutter the mustard seeds. Add chillies, dal dal, uzhunduparap and curry leaves and saute.
Add ground flour to this and mix well, add coconut and drain the water. When all the water dries up, the dough will come away from the sides of the bowl. That’s cooking. Then remove from heat and let cool.
At six, take a handful of dough and shape it into balls or handfuls and cook in an idli plate for 10-12 minutes. Uppuma kozhukatta is ready. It can be eaten with chillies and kattachatni.
Elumicham Seva
Elumichampazham is the Tamil name for lemon. Here is lemon flavored seva to tantalize the taste buds of the tongue.
Ingredients
- Seva/Ediyapam Dried – 3 cups
- Oil – 2 tbsp
- Mustard – ú teaspoon
- Peanuts – 1 tbsp
- Nutmeg – 1 tbsp
- Chillies – 6 nos
- Turmeric powder – 1 pinch
- Lemon juice – that of 2 lemons
- Curry leaves, salt – as needed
How to Cook
Heat oil in a pan and splutter mustard. Add Uhunu Parip, Paddy Parip, Chilli and Curry leaves and saute. Add turmeric powder and enough salt to the lemon juice and add it to the fried chicken in the pan. When it comes to a small boil add seva and mix well.
Elumicham seva can be bought after putting it on fire for two minutes. Instead of lemon juice in this recipe, add two teaspoons of squeezed tamarind to make a tamarind sauce.
Lemonseva and Puliseva do not require curry. Instead of grated chillies, chillies are used for frying. So while eating seva you can also eat this chili.