Poodas or savory pancakes are our go to breakfast after long walks. They are easy to put together and very healthy. A Pooda is basically a mix of flours, spices and water. When I was younger, mum used to make these with besan/chick pea flour, onion and green chilly. However I out-lived my love for them and had stopped eating them for good 10 years. Recently my mother in law made the most soft and delicious poodas with wheat flour. Since then there is no looking back, I am hooked with flours like bajra [pearl millet], ragi [finger millet], jowar [white millet], singhada [chestnut].
So here is one of the versions of many that we make now 🙂
You shall need: [Serves 4]
1/2 cup Wheat flour
200 gms steamed and mashed sprouts- I used moong sprouts. Put them in a cooker with 1/4 cup water and it shall becomes soft in 2 whistles. Mash using a spoon or fork.]
1/2 cup Bajra Flour
1/4 cup Rice flour
2 green chillies- chopped fine
Red chilly powder
1/8 cup chopped corriander
Non stick pan
Mix the flours, corriander and spices.
Add 1.2 cup water and mix, now add the sprouts mash.
Add more water and mix.
The batter should be of a pouring consistency.
Heat a pan, add few drops of oil.
Pour a ladleful of the batter on the pan and spread evenly.
Cook it well on a medium heat.
Once the lower part darkens, flip gently and continue cooking.
I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.
Today morning I had a clear idea that I cant eat anymore daliya 😐 Phew… Thus began the search for the oats breakfast recipes.
For the Idli-
You shall need: [Makes about 15 medium size idli]
1 cup… Rolled Oats (I used Saffola)
4 tbsp… Oat Bran (I used Bagrry’s)
2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)
1 cup… chopped spinach
1 tbsp… black sesame seeds
1 tsp… mustard seeds
2-3… green chillies (chopped)
salt to taste
1.5 tsp… fruit salt
Oil for tempering
In a mixer, add the oats and crush them to a fine powder.
Tip it all in a bowl.
To this, add the bran and rava and salt.
Mix them all well.
Add the spinach and mix it through.
Add little water at a time and make a batter with medium body for idli.
The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
Once the seeds and chilly crackle, add it to the idli batter and mix well.
Oil the idli moulds and keep the steamer prepared.
Add the fruit salt to the batter and quickly pour a fair qty in the moulds.
Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
It will take about 12-15 min or so, depending on your idli size.
Once done, take them out.
For the Chutney:
You shall need-
200 gms… pearl onions/sambhar onions peeled and washed
4-5… dry red chillies
a pinch of asafotida
1 tbsp… oil
two sprigs of curry leaves
salt to taste
1.5 tsp… tamarind paste
1 tsp… urad dal
In a small pan, heat 1/2 tbsp oil and add the red chillies.
Once they change color slightly, add the onions and cook them until they are slightly golden.
Add the salt and tamarind paste.
Let it cool off a little before adding it to the mixie jar.
I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
Tip it in a bowl and let it stand for a few min.
Now we need a tempering for the chutney.
Heat 1/2 tbsp oil and add asafoetida to it.
Once it cooks off, add the urad dal and curry leaves.
When the dal is golden in color, take it off the heat and add the tempering to the chutney.
Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛
My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂