Vegetable Rava Uttapam – easy and quick uttapams made with rava or sooji or semolina.
When I was in college in Delhi and staying in the AFWWA hostel, every Tuesday for breakfast we would get Uttapam. I generally never had time to eat breakfast; I was always running late. I would get the Uttapams packed and take it to college to eat later in the day, grabbing my fruit and eating that as breakfast. Even on days when I did have time to eat breakfast, I would make it a point to pack 2 or 3 since my friends had gotten used to them and looked forward to Tuesday Uttapams. I miss college days!
I don’t cook much south indian fare at home, even though I love dosa, idli, sambhar. I am more comfortable with cooking north indian cuisine and stick to that. My idlis are generally made from a packet or are the quick rava idlis I have posted before. The only time I have cooked dosas from a scratch batter is when my friend was kind enough to loan me some of hers. Once I did try fermenting my own batter but it was a huge fail. This was when I had just started cooking about 6 years back, and ever since I have just stuck to eating dosas outside or counting on my south indian friends to make them for me.
One of my favorite Indian breakfasts (besides aloo paratha) is Poha.
Poha is flattened dehusked rice and is an easily digestible form of raw rice. Being quick to cook with, you will find poha as a very popular choice for breakfast in most Indian households. It also makes a healthy snack option, given its nutrition benefits.
Poha is high in iron, rich in fibre and also a healthier option to get your fix of carbs in the morning. And that is why it features on lot of indian tables as a breakfast option.
Even though celiacs should consult with their doctor before eating poha, poha is known to have very low amounts of gluten, making it fit for certain people who are uncomfortable with gluten. Poha is also very good for diabetics as it promotes slow release of sugar into the bloodstream. It also keeps you full for a longer time. (ref: thehealthsite.com)
While I have a great recipe for poha with veggies which I make often (I will definitely share it with you one of these days), today I am sharing this quick and easy poha patties recipe. Poha Patties is great to serve as an evening snack or even for breakfast. It also makes a great addition in your kids’ lunch boxes. You can make variations to the basic recipe I am sharing today by adding boiled peas, or peanuts. Use cilantro or mint leaves if you can’t find curry leaves. Curry leaves and poha can be found in most Indian grocery stores.
This besan chilla recipe was something that my grandfather made for us. Growing up, summer and winter vacations were always at my grandparents’ house. My grandmother was a great cook and almost all meals were cooked by her, but besan ka chilla and cold coffee were my grandfather’s forte.
Besan ka Chilla is kind of like a vegetarian omelet made from gram flour mixed with water (all those aquafaba stories you hear today- apparently something similar was being done by our grandparents long back and we had no clue).
Since nobody in our family, for religious purposes or because of allergies, had any problems with egg, my grandfather would make a variant of the besan ka chilla and would add egg to the whole mix. You can of course make it eggless, but then it wont be my grandfather’s recipe. I do have an eggless version with moong dal in the archives but today I am sharing the version that I have grown up on.