Category Archives: Breakfast

Onion Cabbage Spicy Mini Idlies (Sanna Idli)

Ingredients: 1 cup idli rava, 1/2 cup grated coconut, 3 taps red chilli powder, 1 big onion finely chopped, 1/4 cup finely chopped cabbage and salt to taste.

Method: Mix the above ingredients. The batter should be thick & not watery. Grease the idli mould with oil & pour the batter and steam it for 10 – 15 minutes.  Allow it to rest for 10 minutes. Then unmould. Serve with coconut oil.



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Posted by on February 7, 2018 in Breakfast


Mysore Masala Dosa

for mysore masala dosa batter:
  • 1½ cup dosa rice / sona masuri rice
  • ½ cup urad dal
  • 1 tbsp toor dal
  • 1 tbsp chana dal
  • ¼ tsp methi / fenugreek seeds
  • water for soaking
  • ½ cup thin poha / aval / flattened rice / avalakki, washed
for aloo bhaji:
  • 2 tsp oil
  • 1 tsp mustard / rai
  • ½ tsp cumin / jeera
  • 1 tsp chana dal
  • ½ tsp urad dal
  • pinch of hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp salt
  • 3 potato, boiled & mashed
  • 2 tbsp coriander, finely chopped
  • 1 tbsp lemon juice
for red chutney:
  • 2 tsp oil
  • 2 tbsp chana dal
  • 1 inch ginger, chopped
  • 3 clove garlic, chopped
  • ½ onion, finely chopped
  • 3 dried kashmiri red chilli
  • ¼ tsp turmeric / haldi
  • ½ tsp salt
  • ¼ cup water, to blend
other ingredients:
  • ½ tsp salt
  • ¼ tsp sugar
  • butter for roasting
Instructions ( 1 cup =255 ml)
  1. firstly prepare dosa batter, red chutney and aloo bhaji.
  2. once the dosa batter has fermented well mix it gently.
  3. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
  4. also heat the griddle and pour dosa.
  5. add in 1 tsp of butter, 1 tbsp red chutney and spread.
  6. also, add in potato bhaji filling .
  7. roast for 15-30 seconds and fold the dosa.
  8. finally, serve mysore masala dosa hot with coconut chutney and sambar.

Courtesy: Hebbars Kitchen


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Posted by on January 11, 2018 in Breakfast


Kurkuri Bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

Kurkuri bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

1 cup udad dal & 2 cups rice soak it separately & grind it separately then mix it in a bowl. Add salt n keep it overnight, next morning take 1 cup maida, salt & sugar & make a thick paste of it adding little water mix this with rice & udad batter keep it for 10 minutes. Batter should be thick, heat dosa pan sprinkle water rub it with cloth, add batter spread it make a thick dosa pour ghee & fry it on both side till crisp. Serve it with Chutney


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Posted by on December 4, 2017 in Breakfast


Paper Dosa


1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving
coconut chutney

Method: Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well

Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency

Add the salt and mix well

Heat a non-stick tava (griddle) and grease it lightly using ghee

Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth

Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle

Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll

Repeat with the remaining batter to make 9 more dosas. Serve immediately with sambhar and coconut chutney.



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Posted by on November 16, 2017 in Breakfast


Godi idli & home made butter

Ingredients: 2 cups dosa rice, 1/2 cup beaten rice (phovu) 1/2 cup fresh coconut grating, jaggery (according to your taste), few raisins & cashew nuts bits,  salt to taste, 1/2 cup yogurt or buttermilk

Method: Soak rice in water for an hour. Grind it with coconut gratings & beaten rice smoothly.While taking out add jaggery, little salt & grind for 2 minutes and take out in large vessel. The batter should be thick & not watery. (idli batter consistency) & keep aside over night. Next day beat the batter well. Add 1/2 tsp eno fruit salt or soda powder & make idlies. Enjoy with home made butter.


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Posted by on January 12, 2017 in Breakfast


Chole Batura

2 cups maida / all-purpose flour / plain flour
1 tbsp rava / semolina
1 tsp sugar
salt to taste
½ tsp baking powder
¼ tsp baking soda / cooking soda
2 tsp oil
1 cup curd / yogurt
other ingredients:
½ cup maida / all-purpose flour / plain flour, for dusting
oil for deep frying

bhatura dough recipe:
firstly, in a large mixing bowl take maida.
to that add rava, sugar and salt.
also add baking powder and baking soda and mix well.
furthermore, add oil and rub with the flour.
also add curd and start to knead dough.
knead and punch the dough well for atleast 5 minutes.
further, grease the dough with oil.
cover with moist cloth and rest for atleast 2 hours.
further, roll and get to a long shape. pinch the dough into medium sized balls.
then make balls between your palms.
finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.
frying bhatura recipe:
firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
and, press with the spoon to puff up.
also once they begin to puff, splash oil over the bhatura till they puff completely.
flip over and fry the bhatura till golden brown all over.
then drain the poori into tissue paper to remove excess oil. fry all batura same way.
finally, serve bhatura with chole curry.

Recipe for Chole curry


Recipe by Hebbars Kitchen

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Posted by on October 19, 2016 in Breakfast


Chole Batura


1 cup chickpea / chole, soaked overnight
4 tbsp oil
1 bay leaf
1 inch cinnamon stick
½ tsp cumin seeds
1 onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, finely chopped
1 tbsp kashmiri chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
¾ tsp aamchur powder / dry-mango powder
salt to taste
½ tsp garam masala
2 cups water
2 tsp coriander leaves, finely chopped


firstly, in a cooker heat oil.
furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
also add tomatoes and saute till they start releasing oil.
further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
then add soaked chickpea. make sure to soak chickpea overnight.
followed by 2 cups of water.
further, give a good mix. and check the seasonings.
pressure cook for 7-8 whistles on medium flame.
allow the pressure to release by itself before opening cooker.
mix well and garnish coriander leaves.
finally, serve with batura.

Recipe for Batura


Recipe by Hebbars Kitchen

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Posted by on October 19, 2016 in Breakfast