It’s so cold here and I know many of the places around the world. We all are trying to bundle up and go to work . You know we pay money for adventures, and sometimes we can do adventure right at home.Going to work in this cold freezing weather itself is an adventure. This hearty breakfast will help according to me surviving this bitter cold. I like to have more protein in winter. Naturally you are tempted to eat more beans , lentils if you are vegetarian. Who wants lemonade or watermelon in winter ? Not me. Hot cup of Lemon water.. sure.
Ok, so recipe is awesome and if you check video by vah re vah chef , you will enjoy more . Here’s the link:
This is how I made it:
- Soak whole mung overnight. Everything is available every where now a days and mung is even available on Amazon. Or visit Indian store, Asian market, world markets.
- Blend mung beans with ginger , garlic , chili. Everything is optional. If you don’t like spices, just add salt only. Add pinch of turmeric again optional but I know many ppl are trying to add turmeric in the diet for all its wonderful benefits so kill 1 more bird at the same time.
- Now chop some onion, cilantro , bell pepper, ginger and add salt. You can add any veggies you like but chop them fine or shredd.
- Now the fun part . Keep an egg handy.
- Heat a skillet and spread some coconut oil or olive oil.
- Spread mung dal mixture like pancake.
- Crack open an egg and spread on pancake or dosa , Chila whatever u call it.
- Sprinkle black pepper powder.
- Now add your veggie mix.
- Cover and cook for few mins.
- Turn and cook again. Cook it well and this will take some time to cook.
- Isn’t that simple and rich with protein? Mung beans and egg both has good protein.
- Enjoy with ketchup. I didn’t had any.
- Do watch video , you will love it.
- Enjoy cold, freezing days.
- By the way , winter is a good time for meditation.
- Enjoy !
On a cold morning, you want hot piping breakfast, isn’t it? Here’s an idea with oatmeal. I buy plain oatmeal and so can do different things with it.
Mix oatmeal with water and boil it.
- Add chopped apple.
- Add walnut and raisins.
- Sprinkle cinnamon powder.
- Pinch of salt.
- And and coconut butter at the end.
- Sounds yummy, taste yum too.
- Mild Sweetness comes from apple and raisin.
Enjoy cold morning !
Most of the variation Idli recipes I have seen are just adding millet or some other flour little bit. I wanted to make totally rice free. And I am happy with this one.
I soaked 1 cup Urad dal with few Methi seeds for 4 -5 hrs. Grind it and then added Ragi flour little by little and keep mixing so no lumps are formed. Added around 1.5 cup of Ragi flour. Let it ferment as usual and make idlis.
It will taste good with sambhar and tomato chutney . Since Ragi has very earthy flavor, you need sour, spicy to go with it.
Ragi is rich in calcium and minerals .
If you have a fig tree and don’t know what to do with them and you don’t want to make sugary jams then you will love this idea. My fig tree is in full bloom and I was running out of ideas. I don’t like to make things with so much sugar so I made jam once and that was all.
One fine day which is today, I realized figs are naturally so sweet and once all water is gone, they are more sweet and then why the hell am I adding more sugar? Duh…and no, I don’t want to preserve jam for years. I dehydrated figs to eat in winter. Ok so visited fig tree and it gave me so many nice ripe figs. I also saw some animal poop and wonder who is visiting and eating figs. May be deer. I don’t mind them eating figs. There’s plenty for everyone and no reason to be greedy. So this is what I did and result I liked.
- Chop figs roughly after washing.
- Put it in a pot. Throw few cloves, a piece of cinnamon stick and 1 torn red chili. Teaspoon of fresh lime juice.
- Stir now and then .
- Cook until Most of the water is gone on medium heat.
- Taste it. Mine is little sweet, sour and hint of spice.
- You can add a teaspoon of chia seeds after it cools down and you want it to be thicker.
- You can eat this fig jam or whatever you want to call it with thepla, bread, cracker , vanilla icecream, or throw some on yogurt .
- How long will it stay good? I don’t know. I will eat it up and will share with friends.
Why is it called Mexican dhokla? I don’t know. May be because it has corn. Basically it’s mung dal dhokla with corn . Combination sounds yummy , isn’t it? Seems like new it dhokla in gujarat. I saw on tv channel too.
It has no rice, doesn’t need fermentation and mung dal is easy to digest. Taste is good. Remember it will taste different so it’s not an alternative to other dhokla. No comparison. Comparison create all kinda problems for no reason. We have tendency to compare talents, wealth , health what not. Work on bringing out your own talent , get what you need not what other people got. And see if you can be little bit more happier.
Here’s the recipe I followed.