Green Lentil and Granulated Peas Chilla Recipe: Preparing a Crispy and Nutritious Breakfast

If you want to try something delicious and healthy for breakfast, you can make ragi and potato idli. This idli is made from ragi, yogurt, and boiled potatoes. Preparation takes little time, and the taste is very pleasant. It can be served hot with coconut, sambar, or tomato chutney.

In South India, dishes from South Indian cuisine are very popular for breakfast, including idli. We will tell you a simple recipe for ragi idli with potato, which is easy to prepare even in a morning rush. Unlike regular idli, soaking rice or black lentils is not required for its preparation.

Ragi and potato idli is made based on ragi, yogurt, and boiled potatoes. To enhance the flavor, a fried mixture of mustard seeds, curry leaves, green chili, and ginger is added. Adding Eno or baking soda makes the idli soft and fluffy. A distinctive feature is that it does not require much preliminary preparation, and the batter turns out easily.

This dish can be prepared not only for breakfast but also for dinner. Its taste is further enhanced when served with coconut chutney, sambar, or tomato chutney. Below is a simple way to prepare ragi idli with potato and a list of necessary ingredients.

You will need:

• 1 cup of ragi flour
• 2 medium boiled potatoes
• Half a cup of yogurt
• Half a teaspoon of mustard seeds
• 6-7 curry leaves
• 1 green chili, finely chopped
• 1 teaspoon of ginger paste
• 1 tablespoon of oil
• Half a teaspoon of Eno or baking soda
• Salt to taste
• Water as needed

First, mix the ragi flour and yogurt in a large bowl. Then, gradually add water to make a batter of medium consistency. Cover the batter and leave it for 10-15 minutes so that the ragi swells well.

Meanwhile, peel and thoroughly mash the boiled potatoes. Add the finely chopped green chili, ginger paste, and salt to taste. If desired, a little lemon juice can be added to improve the taste.

Heat the oil in a small pan. Add the mustard seeds, and when they start sizzling, add the curry leaves and some green chili. Stir the resulting aromatic tempering into the ragi batter.

Next, add the potato puree to the batter and mix all components thoroughly. If the batter becomes too thick, adjust the consistency by adding a little water.

To make the idli soft and fluffy, add half a teaspoon of Eno or a pinch of baking soda to the batter. Mix gently. Then, lightly grease the idli molds with a little oil and fill them with the batter. Place the molds in a steamer and steam for about 10-12 minutes.

After the idlis are cooked, take them out of the steamer and let them cool slightly. Then, carefully remove the idlis from the molds using a spoon. The finished ragi and potato idlis should be served hot with coconut chutney, sambar, or tomato chutney.

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.