Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time. The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also…
Sabudana Khichidi/ Sago Upma and word about FoodWorld
Sabudana also known as Tapioca or sago is used for making khichdi, vada, kheer and sun dried vodi. This khichidi is an awesome combination of sweet, salty, spicy and tangy topped with peanuts which give it a light nutty crunch. Sabudana khichidi can be eaten for breakfast, as a snack and while fasting as it does not have garlic or onion. This has been a childhood favorite of mine and our Saturday’s would not be complete without the Sabudana Khichidi as evening snack followed by a movie on Doordarshan. When I tried making this earlier, I did not get the…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Karnataka Recipes
- Low Fat Recipes
Uppu Huli Dosa/ Spicy Sour Red Dosa
Uppu huli dosa is a very popular dish in Mangalore and Udupi and is usually eaten for breakfast. This does not require any fermentation and so the dosas can be made right after the batter is prepared. First rice is soaked and then ground with spices, tamarind and red chillies, giving it its fiery red color. In Kannada Uppu means salty and huli means sour. So this delicious dosa is a combination of salty sour spicy and sweet. It can be eaten as is, with butter or with coconut jaggery mixture. Ingredients: 1 cup raw rice (I use sona masuri…