Soybean Dosa and Potato Bhaji (Curry)

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Change is the only thing that is constant in this world. However, I am the type of person who does not like change very much in my everyday life. I would rather tread the familiar grounds rather than venturing something new.  I feel complacent knowing the known, I can do the same things day in and day out without feeling bored.  

But then when it comes to cooking, I am just the opposite. I love to try out new things, experiment, create new ideas etc. I like incorporating healthy things into our everyday cooking without sacrificing taste and flavor. Knowing that soya bean is such a healthy legume, I try to use it where ever possible. I add about ½ cup of soybean while making the regular urad dosa batter and this makes a wonderful and nutritious Soya Bean Dosa Recipe (Indian Pancake). There is no difference in taste at all, it is as if one is eating the regular Dosa. The Potato Patal Bhaji ( Liquid Curry) forms a great addition to this Dosa.

This goes to JFI-Soya an event hosted by Sia and also to Latha who is hosting the WBB-Combi Breakfasts event. 

Ingredients for Potato Curry

  • 1 large potato

  • 1/2 cup onion chopped

  • 1 ripe medium tomato

  • Turmeric

  • 2-3 green chillies

  • Mustard seeds

  • Curry leaves

  • asafetida

  • Oil

  • Salt to taste


  • Peel the potato and dice it into small cubes.
  • Chop the onions and tomatoes into small pieces and keep aside.


  • Boil the potato separately in sufficient amount of water. Make sure that the potato is not completely cooked.
  •  Take a heavy bottom pan; add about 2 Tbsps of oil. Add mustard seeds and let it splutter.
  • Add the curry leaves and asafetida and mix well.
  • Add the diced onions and sauté until it turns transparent.
  • After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
  • After the tomato is slightly cooked, add the cooked potato to this and mix well.
  • Add more turmeric, salt and oil if necessary. Cover this and allow it to cook for a while.



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Ingredients for Dosa

  • 1.5 cups rice
  • 1 cup urad daal
  • ½ cup soybean
  • Handful of cooked rice 


  • Soak the rice, urad daal and soybean in enough water for about 6-7 hours.
  • Grind this to a smooth paste along with cooked rice, sufficient water and keep aside. Let the batter ferment for at least 6-7 hours in summer and about 24 hours in winter.


  • When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary. Add salt and mix well.
  • Heat the iron griddle or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
  •  Pour a ladle full of batter in the centre, spread with the back of the ladle to form a round.
  • Pour a tsp. of ghee or oil over and around it and cover this with a plate.
  • After a minute or so, check to see if the back of the Dosa is cooked.
  •  Turn with a spatula when crisp and flip onto the other side.




Vegetable Poha (Avalakki / Aval Upma)

Poha Flattened rice (also called beaten rice) is also called Avalakki in Kannada, Atukulu in Telugu and Aval in Tamil.

This vegetable Poha is one of our favorite go-to meals. I make this whenever we are in a hurry or have to eat something healthy or just don’t know what to cook. It is light tasting, healthy, full of nutrients but yet manages to fill the stomach for an hour or two.

Poha tends to have a dry taste after few bites, so some tips to overcome this is to add slightly more oil during seasoning, more onions, add some shredded coconut and also some peanuts. But important of all is to serve when hot as it tends to dry when it begins to cool.

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  • 2 cups poha (preferably thick)
  • 1 cup vegetables diced (peas/corn/bens/potato) fresh/frozen
  • ½ cup chopped onions
  • Handful of peanuts (optional)
  •  Turmeric
  • 1 Tbsp ginger grated
  • 1 tsp mustard seeds
  • Asafetida
  • 3-4 green chillies (slit)
  • Curry leaves
  • Juice of 1 lemon
  • ¼ cup shredded coconut (optional)
  • 3-4 Tbsp oil
  • Chopped coriander leaves for garnish
  • 1 tsp sugar (optional)
  • Salt to taste


  • Soak the poha in enough water; let it sit until it turns soft. Drain the water completely. (Note that the soaking time depends on the type of poha, if it is thin then just sprinkling of water is good enough to soften it).
  • Chop the vegetables finely and boil them separately either in the microwave or stovetop.
  • Chop the onions finely and also the coriander leaves and keep aside.


  • Heat the oil in a heavy bottom pan and add mustard seeds let it splutter then add asafetida followed by curry leaves.
  • Add the peanuts (optional) and mix continuously until it crisps.
  • Add the chopped onion to this mixture, mix well and sauté until it turns translucent.
  • Add the other boiled vegetables, green chillies, salt, and turmeric and mix well. Add more oil at this point if necessary.
  • Next add the soaked poha, sugar(optional), grated ginger and mix well.
  • Allow this to cook by covering a lid.
  • Finally garnish this with chopped coriander, juice of a lemon and shredded coconut.

 Off this goes to the Event “Think Spice… Think Favorite” hosted by Sunita of Sunita’s World.

Poori and Vegetable Saagu (Karnataka Style)

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Growing up, opting for Poori (Fried Flour Flat Bread) used to be my first choice at any restaurant. Puri minus the chutney, Potato Bhaji / Korma / Potato Masala of course, as that was spicy for me way back then.  But then I gradually got used to the taste and then came a stage when I used to visit restaurants just for their chutney’s and vegetable Saagu, along with the Puri of course! Those were the old traditional restaurants where people went to enjoy the authentic taste of food rather than the ambience and presentation.

There are no surprises here as Poori is usually everybody’s favorite both young and old alike. There is something warm about the flaky, puffed up and crispy Poori that wants to make you crave for more. This along with Vegetable Sagu is one of our favorite breakfasts.

Vegetable Saagu is a traditional Karnataka dish in which aromatic spices are blended with coconut and cooked with choice of vegetables. The choice of spices and its quantity is what makes the taste unique. This is usually accompanied with Poori or Rava Idli or Set Dosa, but tastes equally good with Rice or Rotis.

Ingredients for Poori:

  • 2 cups wheat flour
  •  1 Tbsp warm oil
  •  Salt
  •  Warm water for kneading
  •  Oil for deep frying
  • Little all purpose flour (while rolling)
  •    Method:

    • To make the dough mix flour, salt, and put warm oil on it, add enough warm water to make soft dough. Knead thoroughly and keep aside covered for 2 hours. 
    • From the dough, take out small pieces and shape into small balls.

    • Roll them into thin rounds using a rolling pin and little bit of all purpose flour.
    • Meanwhile heat oil in a deep frying pan, fry the pooris on both sides till light brown. 

       Ingredients for Saagu:

    • 1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)

    •  ½ cup diced onion

    •  1 medium ripe tomato
    • Mustard seeds

    •  Oil
    • Curry leaves
    • Asafetida
    • Coriander leaves for garnish

    •  Salt

     Masala to grind:      

    • 1 tsp Cumin seeds

    • 2 tsp coriander seeds

    • ¾ cup grated coconut

    • 2 tsp poppy seeds

    • 2 Tbsp whole split peas (hurgadle, putani)

    • 5-6 green chillies

    • 3 garlic pods
    • Little tamarind paste
    • salt

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    • Grind all the ingredients for masala to a smooth paste with little water and keep aside.

    • Boil the vegetables separately in water with little salt. Make sure that the vegetables do not over cook.

    • Take a heavy bottom pan and heat little oil. Add mustard seeds, wait until they splutter. Add curry leaves, asafetida and then add the chopped onions.

    • Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.

    • Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.

    • Check for taste and adjust the seasonings. Garnish with chopped coriander leaves.