In today’s instant world, we need instant breakfast recipes too. This corn rava dhokl is instant , tasty and hmmm not too nutritious. There’s some corn and cilantro in it. Add some chutney with it to add some nutrition and sprinkle some pomegranate on it , Recipe here:
I used frozen corn and microwaved it . Also added some frozen corn in batter to add little something to chew in it.
Easy breezy sunny breakfast. Remember brown coconut I buy and store pieces in freezer? They are so useful . Coconut milk is very tasty and easy to make at home if you have coconut and it’s easy to find coconut now a days . Mango is also everywhere now. Here’s how i made it:
- Take few coconut pieces in blender, add some warm water and blend. Now strain.
- Take a bowl with chia seeds, add your coconut milk, add some left over pulp back. Fiber is good. And you will have some coconut pieces to chew. Remember digestion starts in mouth.
- Add fresh chopped mango.
- That’s it. Skip extra sweetener.
- We got so used to everything extra sweet that we don’t taste natural sweetness.
- You can mix coconut and chia at night and just add mango in the morning .
- Sometimes I take this to work for a breakfast.
Sun is shining on Muthiya. Can you tell from the picture? Muthiya turned out good so had to share here. First time I made using spring onion and reason is spring onions in spring are so cheap , fresh and so I like to use them in everything. Recipe is same as any other Muthiya .
- Rinse and chop spring onions and keep it aside.
- Take a bow and mix instant oats, besan, rava and whole wheat flour. I didn’t measure and it was kinda all same amount.
- Add your usual spices, chopped spring onion, baking soda, salt and mix well.
- Add a some plain yogurt , tbsp of oil and mix everything. If needed , add some water.
- Make Muthiya and steam for 15 mins.
- Enjoy with little good quality coconut oil or sesame oil on top.
Yes yes am on moringo band vegan. I had bought huge bunch and so trying out different recipes. I also bought seeds from amazon so I will even plant them. Again recipe is from vahrevah and it’s very simple. I made some changes. Here’s what I did.
- Soak brown rice with tuvar dal and Chana dal adding few whole red chilies. I used same quantity of rice and 2 dals. You should be able to use any dal you like. I soaked for 3-4 hrs.
- Before blending, add few curry leaves and I added few small pieces of coconuts. Blend everything with little water. Keep it thick and coarse.
- Add salt , little hing and lots of chopped moringa leaves.
- Now cook on tava. First time cover with lid and second time cook uncovered. It takes time to cook.
- Enjoy with chutney and sambhar. I had with y’day’s left over moringa dal.
- You can make batter previous night and make in the morning for breakfast to eat with chutney.
- I think you should be able to make methi puda replacing methi with moringo.
- Moringo/drumstick leaves are very nutritious if you don’t know yet.
Here’s the link:
Rava dhokla is generally termed as instant dhokla but as I was making it, realized that it’s not really instant. Nothing is instant. It takes 9 months to form a human body. It takes time for seeds to germinate and become plant. Today’s world everyone is looking for instant everything… does life work that way? We end up with roller coaster ride in all instant happiness, instant gratification what not. It takes 12 years to even start learning what yoga is. So why this dhokla is not instant? You have to soak rava for 30 mins and then steam 12-15 mins. You have to eat this instantly though else won’t taste good and also become hard, chewy.😀
I followed Tarla Dalal’s recipe and turned out yummy.