Indian Travel Food Idli, Dosa, Upma Recipes | 22 Indian Veg Breakfast for Travelling | Homemade Vegetarian Travel Food South Indian Recipes |
Indian Travel Food Idli, Dosa, Upma Recipes | 22 Indian Veg Breakfast for Travelling | Homemade Vegetarian Travel Food South Indian Recipes | Like parathas, puris and theplas, idlis, dosas and upmas are also all-time favourite travel foods. While these used to be more popular in South India earlier, nowadays this distinction is fading as people are beginning to enjoy foods from across the country. Idlis, dosa and upma also serve as perfect foods for travelling.
Indian travel food idli recipes
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.
Idli has a good shelf life and is thus a perfect choice for travelling. Idlis is also easy to make and pack in large quantities; so many people prefer to carry it along while travelling in large parties. If you make the batter beforehand, then all you need to do is steam the idlis, let them cool, coat them with til oil and pack them.
idli recipe | idli batter recipe | South Indian style idli | soft idli |
If you expect to keep the idlis for a whole day, then it is common to also apply some malgapodi on the idlis along with the til oil. This is called milgapodi idli. You can make south indian milagai podi ildi with button idlis made in a mini idli plate. This will look even more appetizing for kids! Also pack some Masala Pineapple in another box.
Being a fermented and steamed food, idli is believed to be very healthy and safe. So, nobody thinks twice before buying a pack and relishing every mouthful of it!
milagai podi ildi | podi idli | south indian milagai podi ildi |
Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis.
This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box!
Quick Rava Idli
Veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli is a unique way of serving idli. A delicious snack that combines the sumptuousness of idlis with the great taste and goodness of mixed veggies. The idli batter for this South Indian stuffed idli is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment.
Veggies like carrot and French beans add crunchiness to the masala stuffed idli. You don’t need to boil the vegetables as they are sautéed. So just chop them finely.
veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli |
While idli is normally served with chutney and sambhar, while travelling it is customary to serve it with dry chutney powders as one does not have to worry about leakage or spoilage. You can try chutney podi recipe | Thengai powder | Chutney podi with coconut.
Chutney Podi ( Thengai)
Indian travel food dosa recipes
Dosa is also a good travel food. The dosas cooked with ghee, oil or butter, get a special flavour and texture as they cool, which is quite different from how they taste when hot and fresh.
When preparing dosas for travel, it is important to make them slightly thicker than usual and also a little moist. If you ask elderly women in South India, they will share with you the secret of making ‘travel dosas’. You need to spread the dosa on the tava. After it cooks on one side, take very little water and sprinkle it on the dosa before turning around to cook the other side.
Quick rice dosa recipe is an ideal South Indian breakfast recipe, which is quick and a great alternative to sada dosa as this is a no fermentation quick rice dosa. So save the long hours of waiting for fermentation.
As this dosa requires no soaking or fermentation it can be prepared in a jiffy and the addition of cooked rice makes this instant rice dosa soft despite of not soaking the raw rice.
quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa |
While this no fermenting poha yellow moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others.
poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa |
Mixed flour dosa is made with a fermented batter of soaked and ground urad combined with the right proportions of four readymade flours. The 4 flour dosa is super tasty and notably satiating!
These soft and fluffy dosas will stay good for a day or two. Allow them to cool completely, then wrap in banana leaves (or foil paper if you can’t get leaves), and pack in an airtight container. Relish the dosas with dry chutney powders.
4 Flour Dosa, Mixed Flour Dosa
Indian travel food upma recipes
Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado.
I would like to share some important tips to make the perfect rava upma. Mix the Upma well and cook on a medium flame for not more than 1 minute, while stirring continuously. Cooking for a long period of time, after the addition of lemon can make rava upma bitter.
You can also pack this rava upma while travelling but it will stay fresh only for 4 to 5 hours when packed in a hot case, unlike idlis and dosas that can be kept for almost a day.
After cooking, allow the upma to cool completely, drizzle a little oil or melted ghee if it appears dry, and break the lumps, if any, with the back of a spoon. Now, pack in your container.
upma recipe | rava upma | sooji upma | quick upma recipe | breakfast upma |
Semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too.
What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes for a journey!
Idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas.
The semiya upma and idli upma stays for long hours as compared to rava upma.
idli upma recipe | idli upma with leftover idli | healthy idli upma |
Points to remember when packing Idlis, Dosas and Upmas
|Points to remember when packing Idlis, Dosas and Upmas
|Allow the idlis to cool, coat them with til oil and then pack.
|Make the dosas soft and slightly thick. Let them cool before packing.
|Wrap the idlis and dosas preferably in banana leaves or in foil wrapper. Then pack them in your containers.
|Don’t make the upma too dry. After it cools completely, drizzle a little oil or melted ghee on the upma and break up the lumps with the back of a spoon. Then pack in an airtight container.
|Pack these dishes with dry chutney powders like milagai podi (malgapodi) or tomato pickle and, if possible, a cup of buttermilk or curds.
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