EASY BREAKFASTS....UTTAPAM

This classifies as an easy breakfast in the sense all the hard work is to be done a day before :) and according to my mood I can churn out uttapams or dosas or set-dosas . I can vary the topping and get onion uttapams, tomato uttapams, cabbage uttapam, carrot uttapam, egg uttapam, cheese uttpam or a mixed uttapam and at times also pass it off as a pizza to fussy (but cheese and pizza loving) children . And invest in a good quality non stick tava (my wisest investment so far) ..... an oiless breakfast as well.

 WE NEED

1. Raw rice 1 cup
2. Urad dal 1 cup
3. Fenugreek/Methi seeds 1/4th teaspoon
4. Salt 1/2 teaspoon
5. For the topping : Chopped onions, tomatoes, green chillies, coriander leaves (actually one can also add grated carrots, cheese, chopped cabbage, eggs, anything that u like and catches your fancy)
6. Oil if preferred. ( I make mine oil-less)

LETS GET GOING

1. Soak the rice, urad dal and methi seeds in water in the morning.
2. Drain the water and grind the mixture to a smooth paste( Add little water to assist the grinding)
3. Add the salt and leave to ferment overnight. (the paste increase in volume and gives off a slightly sour smell). 
4. In a non stick tava spoon out a ladle full of the paste (the consistency should be runny enough to flow but not watery) and smear into a round shape. 

Ladle out the paste into the tava

 Smear into a round shape

5. Cook on high heat. After few bubbles start appearing on the surface turn down the heat and add the topping. Cook till the uttapam easily separates from the pan (which indicates the bottom is cooked)

 Add the topping

6. Flip the uttapam and cook the topping side on a slow flame. You may add few drops of oil at the sides as there is a chance of the topping sticking. 

7. Once it is cooked remove from the tave and serve hot with chutney.  

 Remove once cooked.

METHI PARATHAS- HEALTHY, EASY AND TASTY

I make these a lot. The great thing about this is that if you use oil and not water for making the dough it can be stored for days in the freezer. Saves a lot of time when guests come. (remember if you use oil to bind the dough then don't use any oil while cooking)
INGREDIENTS
1 bunch methi saag (fenugreek leaves)
1 onion finely chopped
2 cloves garlic finely chopped
1” ginger ground to paste
1 tbs turmeric powder
1tbs Jwano/ajwain seeds (Carom seeds)
2 green chillies finely chopped
Four cups atta (whole wheat flour)
Water
Salt to taste
LETS DO IT
Wash the methi saag, remove the root and the hard stem portion and finely chop the leaves
Heat 4 tbs oil and sputter the ajwain seeds , add the chopped garlic and ginger paste
Add the finely chopped onions and fry till translucent.
Add the chopped methi saag ,chopped green chillies , turmeric and salt.
Cook till ¾ done
Add the saag to the atta and make a soft dough adding required amount of water
Make small balls with the dough. Rub some oil on the hands and shape the dough balls into rotis
Cook on a hot tava adding some oil till cooked
Serve hot with pickle/achar and curd/dahi.