b2d daily meal

Today’s b2d meal – Day #3

Breakfast: Pasta in desi masalas

Lunch : tawa pulao

Dinner : leftover pulao , salad and fried chicken

For previous b2d meal , Explore here

Breakfast Dinner

Idli/Dosa/Uttappam/Paniyaram( Guliappa) batter

Idli is a tasty and heathy south indian breakfast, which is loved by all Indians around the world.  Its made by steaming the batter.  This batter can be used for making dosas, uttappam, paniyaram also. The batter can be stored in fridge for upto 3 days.

Soak time: 5 to 6 hours

Preparation time: 5 minutes

Fermenting time: 8 hours

Cooking time: 10 min


2 cups idli rice

3/4 cup urad dal ( black lentil)

1/4 cup steamed rice ( or  cooked red paraboiled rice) Adding rice gives smoother idlis.

salt to taste



wash and soak urad dal in a bowl and Soak idli rice in a separate bowl for 5 to 6 hours.

Drain the urad dal and keep the drained water in a separate bowl. This can be used while grinding the batter because it contains nutrients ( That is why , WASH and soak urad dal).

Grind the drained urad dal and steamed rice together to a smooth paste by adding little by little dal water( approximately half cup of water). Pour it in a bowl.

Wash the idli rice couple of times and drain well.  Then grind the Idli rice to a slightly coarse paste ( not perfectly smooth like urad dal). Pour it in a the ground urad dal mixture. Mix both well  and store it in a tight container.

Keep this batter to ferment overnight or 7 to 8 hours. It might take more hours if the room temperature is low. In such case keep the container in a warm place like inside oven ( in switch off mode only) .

The batter will ferment and rise. It will be doubled in quantity. Add salt as per the taste and mix gently .

For idli, grease the idli moulds or stand and pour batter and steam for 8 to 10  minutes or until cooked. Insert a knife tip and check if idli is perectly cooked.

Idli is ready to serve with  sambar, differnet kinds of chutney or any curries.





Neer dosa

Neer dosa is a Mangalorean breakfast. Neer means water in Mangalore language Tulu. They can be served with different kinds of chutneys, veg and non veg curries too. Kids like to eat dosa with sugar.

Preparation time : 4 to 5 hours of soaking of rice

Cooking time : 15 minutes

Serves : 4


1 cup  dosa rice ( soak the rice for 4 to 5 hours)

1/4 cup fresh grated coconut

salt to taste.



Wash and drain the rice. In a blender add rice, coconut and 1 /4 cup water and grind well to a very smooth consistency.

Pour the batter in a deep bowl and add enough water to make the batter very thin and flowing consistency.

Heat the pan, grease with oil and pour the batter very thin and light. Close the lid. Cook for few seconds and sprinkle little oil on sides of the dosa and remove it and keep separately. Stack them when cooled.

Do not stack them up when they are hot beacause they get stuck to each other.


Dinner Lunch Starters

Chilli garlic prawns

This Indo Chinese dish is delicious, spicy and crunchy. Goes very well with veg or non veg rice dishes.

Preparation time:  5 minutes

Cooking time: 15 minutes

Serves: 4


For prawns marination:

Prawns – 500 gms

Kashmiri red chilly powder – 1 tablespoon

Soya sauce – 1 tablespoon

Tomato ketchup –  1 teaspoon

Cornflour – 1 tablespoon

Salt – 1/2 teaspoon

Other ingredients : 

Onion – 1 medium, roughly chopped

Garlic – 8 cloves, finely chopped

Green chilly – 2, slitted

Capsicum – 1/2 , roughly chopped

Soya sauce – 1 tablespoon

Chilli sauce – 1 teaspoon

Vinegar – 1 teaspoon




Marinate the cleaned prawns in all the ingredients mentioned under marination.  Keep for 5 minutes. Mean while chop the veggies.

Fry the marinated prawns for 5 minutes and keep aside.

In a deep pan, heat 1 tablespoon of oil, add garlic and fry for a minute. Then add onions, green chilly, saute for few seconds. Next add soya sauce, chilly sauce, vinegar and mix well. Add the fried prawns and give a good toss. Garnish with spring onions.

Chilli garlic prawns is ready to serve.

Explore here for more prawn recipes at b2d!