Adding some quick After School Snack Recipes here. An easy Bread Upma/Bread Uppittu which can be fixed in 15 minutes & can be made from slightly old leftover bread as well

We are not very big on bread, but i sometimes buy bread to specifically make this as our lazy Saturday breakfast :) Also makes for a great after school snack for kids 

Serves 2  

You Will Need:

• 6 slices of Bread - White/Brown/Multi grain 
• 1 medium sized Onion - finely chopped
• 1 Tomato - Finely chopped
• 2 tablespoon cooking oil 
• 1 teaspoon Mustard Seeds
• 2-3 Green Chillies
• A sprig of Curry Leaves
• 1/4 teaspoon Turmeric 
• Salt as per taste 

Paddu is also known as Appe, Guliyappa, Paniyaram, Kuzhi Paniyaram in the South of India, But we've always referred to it as Gundapongalu at home. 

If You have Dosae Batter, making Paddu or Gundapongalu is fairly easy. All you need is a Paddu Pan

A fun variation to the regular Paddus is the addition of Dill Leaves or Sabsige Soppu in Kannada. Dill Leaves has a very distinct & dominant flavor & I love the flavor it adds to the Paddus 

HOW TO MAKE DILL LEAVES PADDU | SABSIGE SOPPINA PADDU 

Makes 35 Paddus 

 You Will Need:

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
•  4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional 
• Salt 
• Oil 

NOTES:

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Dill Leaves Paddu | Sabsige Soppina Paddu

Yield: 365 Paddus

Author: Deepthi Shankar

Ingredients

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
• 4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional
• Salt
• Oil

Recipe For Dosa/Dosae Batter

• 3 cups Rice (See Notes)
• 1 cup Urad Dal - I used Gota Urad Dal
• 1 tsp Methi/Fenugreek Seeds
• 2 handfuls of Flattened Rice/Poha - The Thick Variety Only
• 2 tsp Moong Dal - Optional
• Salt as per Taste
• Oil to Make Dosas

• In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
• Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
• Do Not discard the water used for soaking as it aids in fermentation
• Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
• Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
• Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Instructions

How To Make Paddus

1. In a bowl, add Dosa Batter, Chiroti Rava, finely chopped onion. Dill Leaves, Green Chilies, Ginger, Coriander leaves & some salt to taste. Mix well & set aside for 10 minutes
2. Heat a Paddu Maker, Grease it with Oil. When warm enough, pour a tablespoon of batter, ( it should fill only about 3/4th ) into each holes. Add a few drops of oil on the sides of each Paddu
3. Cover with a lid & cook on low-medium flame.
4. After a couple of minutes, Open the lid & with the help of a wooden skewer, flip the Paddus, Cover & cook for one minute more
5. Again, with the help of the wooden skewer, take the paddus out of the pan & Serve How with Peanut Chutney
6. Repeat the Process with the rest of the batter
7. While you can serve them with any chutney, Peanut Chutney tastes best with Paddus
8. NOTES:
9. Adding Chiroti Rava (Fine Semolina) makes it very crisp on the outside
10. Always cook the Paddus on Low-medium heat, this ensures that the insides get cooked as well

Did you make this recipe?

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Created using The Recipes Generator

• 1 cup Toor Dal
• 1 cup Chana Dal
• 1 cup Moong Dal
• 1 onion - finely chopped
• 1 bunch of fresh dill - finely chopped
• 6-7 green chillies - finely chopped
• 2 tsp grated ginger
• 1/2 cup fresh grated coconut
• Salt as per taste

• Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
• In a mixed, grind the lentils coarsely along with green chillies without adding any water.
• In a bowl, mix together ground lentils, onions, dill leaves, grated ginger, coconut & salt.
• Make oval shaped dumplings & steam them for about 10 - 12  mins in a steamer basket. I used my Idli Steamer to steam them
• Do Not steam them in the microwave. 

HOW TO MAKE HASI MAJJIGE HULI 

You Will Need:

• 4 green chillies
• 1 tbsp Hurigadale or Chutney ka Dal
• A small piece of ginger
• 1.5 cupS fresh yogurt
• 1/4 cup water
• 1/4 cup fresh coconut
• Salt as per taste

• 1 tablespoon oil
• 1 tsp mustard seeds
• 4-5 Curry Leaves
• 2 pinches of Hing

A Quick & Healthy Twist To Bhel Puri With The Addition of Steamed Moong Sprouts 

Click Here To Learn How to Make Moong Sprouts 

Kala Chana Chaat is Protein Packed Salad/Chaat made with Black Chickpeas 

Boiled Potatoes, Cucumber & Tomatoes, tossed in Spices. This makes for a 

perfect 4 PM Pick Me Up 

I recently tried this Kala Chana Chaat using a slightly different method & we absolutely loved it

Sautéing the Spice Powders along with Potatoes & Chickpeas takes out the raw taste of the Masala & oil helps in coating the masalas quite well. 

Serves 2-3

 You Will Need:

• 1 cup Black Chickpeas
• 1 large Potato
• 1 ripe but firm Tomato - chopped (remove seeds if desired)
• 1 Cucumber - peeled, deseeded & chopped 
• Fresh Coriander for Garnish
• Salt 

Can I Substitute with Any Other Legume?

To Make Ahead For A Party

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No Onion Kala Chana Chaat

Yield: 2-3

Author: Deepthi Shankar

Ingredients

• 1 cup Black Chickpeas
• 1 large Potato
• 1 Tomato
• 1 Cucumber
• Fresh Coriander for Garnish
• Salt
• Other Ingredients:
  
• 1 tablespoon Oil
• 1/2 Or 3/4 teaspoon Red Chilli Powder
• 1 teaspoon Amchur Powder - Dry Mango Powder
• 1/2 teaspoon Roasted Jeera Powder
• 1/2 teaspoon Chaat Masala

Instructions

1. Soak Black Chana for plenty of water for 8 hours or overnight
2. Drain the water & Pressure cook with 1/2 teaspoon salt & 4 cups of water for 2 whistles
3. Boil the potato, peel & dice them
4. In a pan, heat oil & on very low flame add red chili powder & Amchur Powder & gives it a mix
5. Add Potatoes, Boiled Chana & some salt & Mix so that the spices coat well. Sauté for about 30 seconds. Turn off the heat & Transfer to a bowl
6. Add Chopped cucumber, tomatoes, Chaat Masala & Roasted Jeera Powder & mix well. Add salt if needed & mix well
7. Garnish with chopped coriander. You can add crushed Papdi before serving for that added crunch

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

Khatta Dhokla/Safed Dhokla, also known as Idadaa is made using Rice & Urad Dal. 

I recently discovered that you can make some brilliant Gujarati Khatta Dhokla/Safed Dhokla using our very own Idli Batter. Karnataka style Idli batter made using Idli Rava/Idli Tari works extremely well for this recipe as the Idadaa batter is also a bit coarse in texture 

The recipe for Idli Batter can be found here .. While you are at it, you might want to check my recipe for Instant Nylon Khaman here 

This is yet another example of how our cuisines are different, yet quite similar in many ways 

If I have to pick 2 favorites from the Iyengar Bakery Menu, It is their Plain Vanilla Sponge Cake & Aloo/Palya Bun

Palya Bun is a perfect pick me up for those 4 PM hunger pangs. The Potato stuffing makes it pretty filling just enough to hold off until dinner time 

Makes 8 Slightly Big or 10 Medium Sized Buns 

You Will Need

• 400 grams All Purpose Flour or Bread Flour 
• 2 teaspoon Instant Yeast (No Proofing Needed)
• 1 cup Milk
• 1 tablespoon Milk Powder
• 1 teaspoon Sugar 
• 2 tablespoon Softened Butter
• 1/2 teaspoon Salt

In a wide bowl, Add All Purpose Flour/Bread Flour, Salt, Sugar, Milk Powder,  Instant Yeast & mix well with yours hands. Add Milk little by little & make a sticky dough

You Will be tempted to add a bit of flour but do not. Continue kneading with your hands for 15 minutes. If using a stand mixer, knead for 6-8 minutes

Half way in between, add softened butter & continue kneading.

The dough would have turned very soft & smooth after all the kneading. Coat it with a little bit of oil & place in a bowl & wrap with cling film & set aside for 1 hour to double in size

I placed the dough in the Instant Pot & set the Low Yogurt mode for 1 hour to enable fast proofing

By the end of 1 hour, the dough would have doubled in size. Knead again for 10-12 minutes to knock off all the air. The dough is now ready to be filled with the Potato Filling.

While the Dough is resting for an hour, proceed to make the Potato Stuffing 

To Make the Potato Stuffing 

      

• 4 large Potatoes (I used Gold Potatoes)
• 2 medium sized Onions - sliced lengthwise
• 5 Green Chilies
• Half teaspoon Mustard seeds
• A big pinch of Hing
• 1 teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 1/4 teaspoon Turmeric powder
• A sprig of Curry leaves
• Coriander leaves
• Salt as per taste

• 2 cups Shredded Cabbage
• 1 cup Onions - sliced lengthwise 
• 1 cup Gram Flour/Besan
• 2 tablespoons Corn Flour 
• 4 Green Chilis - finely chopped
• A few Curry Leaves - chopped
• 1.5 teaspoon Red Chili Powder 
• 1/4 teaspoon Carom seeds/Ajwain
• 1/2 teaspoon Turmeric Powder
• A big pinch of Asafoetida/Hing
• Salt as required
• Cooking oil for deep frying