Breakfast Menu

Refer to the below to set the desired code and weight.

1 Idli (4 / 8 Pc)

Ingredients for Idli batter

• 1 cup roasted and powdered oats

• 0.5 cup semolina

• 0.5 cup curd

• 0.75 cup water

• Salt as per taste

• 0.25 tsp soda bi card

• 0.25 cup grated carrot

• 2 nos. green chillies, chopped

• Oil for greasing

Ingredients for tempering

• 0.5 tsp mustard seeds

• A few curry leaves

• A few dry red chillies

• 0.5 tbsp

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl, Microwave-safe idli stand, Microwave-safe glass bowl

• Mix all the ingredients of batter in a bowl. Allow to stand for 10 minutes.

• Grease Microwave-safe idli stand and pour the batter (depending on the number you want to cook).

• Add 0.5 cup water to Microwave-safe bowl. Keep the idli stand inside the bowl. Cover.

• When beep sounds, remove the idli from the stand.

• Take a Microwave-safe glass bowl, add oil, mustard seeds, curry leaves and dry red chillies.

• Mix with idli and serve. Add lemon juice (optional)

2 Poha (0.1 - 0.3 kg)

Ingredients

• Poha: Poha (washed) / Oil / Chopped onion / Green chillies

  • 0.1 kg: 100 g / 1 tbsp / 1/2 cup / 1 no.

  • 0.2 kg: 200 g / 1.5 tbsps / 1 cup / 2 nos.

  • 0.3 kg: 300 g / 2 tbsps / 1 cup / 3 nos.

• Rai, jeera, hing, haldi, curry leave as per taste

• Salt, red chilli powder, garam masala, sufar as per taste

• Grated coconut and hara dhania for garnishing

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add oil, rai, jeera, curry leaves.

• When beep sounds, add onion, green chillies, hing, haldi. Mix.

• When beep sounds, add washed poha, salt, red chilli powder, garam masala and sugar. Mix.

• Squeeze lemon juice. Garnish with grated coconut and hara dhania and serve.

3 Sprouts (0.1 - 0.3 kg)

Ingredients

• Sprouts: Moong sprouts / Chopped onion, Chopped tomato

  • 0.1 kg: 100 g / 1 cup

  • 0.2 kg: 200 g / 2 cups

  • 0.3 kg: 300 g / 2 cups

• Salt, chaat masala, lemon juice as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl, Microwave-safe flat glass dish

• In a Microwave-safe bowl, add 0.5 cup water, put moong sprouts in Microwave-safe flat glass dish.

• Keep in the Microwave-safe bowl and cover.

• Stand for 3 minutes. Add chopped onion, tomato, salt, chaat masala and lemon juice and serve.

4 Dhokla (0.3 kg)

Ingredients

• 100 g besan

• 100 ml warm water

• 4 tbsps curd

• 2 tsps green chilli and ginger paste

• Salt and sugar as per taste

• 0.25 tsp fruit salt / mitha soda

• Oil, rai, curry leaves, water for tempering

• Grated coconut for garnishing

• Yellow colour / Haldi as required

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl, Microwave-safe flat glass dish

• Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color, fruit salt together. Mix well. Keep for 5-10 minutes.

• Pour the mixture in Microwave-safe safe flat glass dish. Add 0.5 cup water to the Microwave-safe bowl, keep the flat glass dish, cover.

• Add the tempering to the dhokla and cover. Stand for 5 minutes. Garnish with grated coconut and serve.

  Note

  • For tempering in a Microwave-safe glass bowl add oil, rai and curry leaves. Microwave at 100% for 2 minutes. Add some water dissolve sugar.

5 Daliya (0.2 kg)

Ingredients

• 200 g daliya

• 150 g sugar or jaggery

• 2 tbsps ghee (melted)

• 600 ml water

• Elaichi powder, nutmeg powder, cashewnuts as per taste

• Milk as required

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe glass bowl

• Add dalia and ghee. Mix well.

• When beep sounds, mix, add water, sugar or jaggery, elaichi, powder / nutemg powder, cashewnuts. Mix well.

• Stand for 5 minutes. Serve with hot milk.

  Note

  • If you are using gud for sweetness then add nutmeg powder and add elaichi powder if using sugar for sweetness.

6 Upma (0.1 - 0.3 kg)

Ingredients

• Upma: Suji / Oil / Water / Onion / Green chilli

  • 0.1 kg: 100 g / 1 tbsp / 200 ml / 1 no. / 2 nos.

  • 0.2 kg: 200 g / 2 tbsps / 400 ml / 2 nos. / 3 nos.

  • 0.3 kg: 300 g / 3 tbsps / 600 ml / 2 nos. / 3 nos.

• Salt and sugart as per taste

• Rai, jeera, hing, curry leacves, urad dal as per taste

• 600 ml water as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe glass bowl

• Add oil, rai, jeera, urad dal, green chilli, suji. Mix well.

• When beep sounds, add onions, stir well.

• When beep sounds, add water, sugar, salt, lemon juice. Mix well.

• Stand for 5 minutes.

7 Ven Pongal (0.1 - 0.3 kg)

Ingredients

• Ven pongal: Rice (soaked for 1 hour) / Moong dal (soaked for 2 hours) / Water / Ghee

  • 0.1 kg: 50 g / 50 g / 200 ml / 0.5 tbsp

  • 0.2 kg: 100 g / 100 g / 400 ml / 1 tbsp

  • 0.3 kg: 150 g / 150 g / 600 ml / 1.5 tbsps

• Cashewnuts, pepper, cumin, salt as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add soaked rice, moong dal, water, salt and few drops of ghee.

• When beep sounds, stir well and add more water (if required).

• When beep sounds, stir well and remove.

• In another Microwave-safe bowl add ghee, cashewnuts, cumin and pepper.

• Pour over cooked pongal and serve.

8 Sabudana Khichdi (0.1 - 0.5 kg)

Ingredients

• Sabudana Khichdi: Sabudana (soaked for 2 hours) / Oil / Potatoes (boiled and chopped)

  • 0.1 kg: 100 g / 0.5 tbsp / 1 no.

  • 0.2 kg: 200 g / 1.5 tbsps / 2 nos.

  • 0.3 kg: 300 g / 2 tbsps / 3 nos.

  • 0.4 kg: 400 g / 2.5 tbsps / 3 nos.

  • 0.5 kg: 500 g / 3 tbsps / 4 nos.

• Rai, salt, lemon juice, chopped greenchillies as per taste

• A few springs Coriander leaves

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add oil, rai, green chillies and coriander leaves.

• When beep sounds, mix, add boiled potatoes, soaked sabudana.

• Mix. Squeeze lemon juice and serve.