Upma

Upma, pronounced Oop-ma, is usually had for breakfast in southern India. Made from semolina flour, it is a hearty dish with great nutritional value. I make mine with sautéed onions, tomatoes and some veggies (typically peas and chopped carrots but you can add other vegetables like green or red peppers (capsicum), french beans and even tiny florets of broccoli. We usually have Upma for breakfast on weekends. I use coarse semolina flour, available at most Indian grocery stores in the US.

Ingredients:

• 1-2 tsps Oil
• ¼ tsp Black Mustard seeds
• ¼ tsp Urad Dal/lentils (optional)
• ¼ tsp Chana Dal/lentils (optional)
• ¼ Onion chopped fine
• 1" Ginger chopped or grated
• 1/2 Medium size tomato
• 2-4 Green Chili (more of less depending on your spice intake)
• 1 Medium size Carrot quarted and chopped fine
• ½ cup Peas
• 1 ½ cups Coarse Semolina flour (roasted)
• 2 cups Water
• 1-2 tsps Ghee (optional)
• Salt to taste
• Few sprigs of Curry leaves
• Few sprigs of Coriander chopped fine

Method:

Heat the oil in a pot, add the mustard seeds, when it pops add the 2 dals, if using. When the dal sizzles add the chopped onions and chilies and let it sauté till the onions turn translucent (few minutes), add the chopped ginger and a few seconds later add the tomatoes. Let the tomatoes sauté for a bit.

Now, add the chopped carrots and peas. Give it a few minutes, add the curry leaves and chopped coriander. Add the water and salt, cover and let the water boil. Once the water comes to a rolling boil, lower the flame and add the roasted* semolina flour, keep stirring mixing the flour continuously till all the flour has absorbed the water. Turn off the flame and add ghee, if using at this point cover and let sit for a few minutes. Serve hot with Indian pickle or the way I like it, with a dash of lemon juice.

* It is advisable to dry roast the semolina before you add it to the water. To dry roast the semolina, simply put the semolina in a pan and let it warm through without discoloring the semolina.

Variations:

You could use other grains like quinoa or lapsi (cracked wheat) instead of semolina but you will need to cook them before adding it to the veggies.

Vella Appams/Hoppers

Appams are to Malayalee cuisine what noodles are to Cantonese cuisine. It takes effort and skill to make but it is made by everyone, regardless of social or economic status. You can have it for breakfast, lunch or dinner, with just coconut milk and sugar or with a spicy non-veg curry. As a kid, I liked my appams for breakfast with a ladle of fresh coconut milk and loads of sugar. As a teenager, I would have it with either mutton or chicken stew. The appam batter is made from rice and grated coconut and then kept out to ferment. The edges of appams have these crispy frills and the center is very spongy.

I have seen many recipes for appams online and most of them use yeast as a rising agent. In southern Kerala, they sometimes use toddy instead of yeast. For me, the taste of yeast is too ‘bready,’ which was not how I ate it at home. Instead of yeast, I use baking soda just before I make them. I also put in a handful of leftover cooked rice while grinding the batter.

Traditionally, we use an appam chatti to make the appams. An appam chatti is a small cast iron wok. Appams can also be made in a small non-stick wok; although I must say that the appams made in an appam chatti beat those made in a non-stick wok in terms of taste and the crispiness (which is very important and what makes an appam, an appam).

Ingredients:

• 1 cup rice
• 1 cup grated coconut
• 1 cup cooked rice
• ¼ tsp of baking soda
• Pinch of sugar
• Salt to taste

Method:

Wash and drain the rice a few times in water. Soak the rice for 4-5 hours.

Grind

• 3 handful of soaked rice,
• 1 handful of grated coconut,
• 1 handful of cooked rice

in a blender with little water. The ground batter should not be very grainy. Grind all the soaked rice this way, with the coconut and cooked rice. Leave to ferment over night. The batter will increase in quantity. Add the baking soda, sugar and salt.

Grease the cast iron appam chatti lightly with a paper towel. Pour a ladle full of the batter and quickly swirl the chatti so that the batter coats the sides of the appam chatti. Cover the appam chatti. It takes around 3-4 minutes to cook. When the center of the appams have risen and the sides begin to turn a golden brown color, the sides will start to separate from the wok.


The appam is ready and can be taken out of the appam chatti. Serve appams hot with coconut milk and sugar or lovely chicken/mutton stew.

Otada(Malabar crepes)

Unfortunately, I don't have a picture after I rolled the Otada - Otada's just disappeared so quickly as I was making them! :-))

Otada, a thin, soft crepe, is a specialty of the Malabar coast of Northern Kerala. It's usually had for breakfast or served as a quick snack in the evening (especially, when you have an unexpected guest, which happens all the time in India). It is the easiest thing to make. We eat it with sugar and caramelized shallots sautéed in ghee. The hot ghee melting the sugar and the crispy shallots are delicious on the crepe. This recipe makes about 15 Otadas.

Otada batter

Ingredients for the batter.

• 1-cup flour (maida)
• 1-cup water
• ¼ cup milk
• 1 egg
• A pinch of salt.

Method:
Mix the above ingredients well with a balloon whisk. The batter should be of a thin consistency. Keep aside.

For the topping.

• 2 shallots (or more if you like the caramelized onion flavor) chopped fine
• 2-3 tbsp ghee (clarified butter)/oil

Method:

Heat the ghee in a small dish, when hot add the shallots and sauté it till they are brown. Keep aside.


To make the Otada.

Pour the Otada batter on a hot non-stick pan. And move your ladle along the batter clockwise (like when you make dosa).

Within a few minutes, the edges of the Otada starts to cook and separate from the pan.

Flipped Otada

Flip the Otada over and cook for a minute or so, it will have small specs of brown color on the flipped side, remove from the pan.

Now to assemble the Otada - Spread a spoon of the caramelized onion and ghee(clarified butter) on the flipped side of the Otada. Sprinkle 1-2 tsp of sugar and roll them or you could also fold them. Serve hot.

Note: Just like a dosa, you HAVE to eat it hot...once it cools down the sugar, ghee and the maida will all stick together and won't taste as good.