Introduction
The mixer grinder is usually just there in the corner of the kitchen. People use it mostly for basic things like grinding spices or making a chutney. But there’s more that can be done with it. You don’t always have to use a stove or do full cooking with many steps. Sometimes it’s just not one of those days. You come home, or you are already at home, and there’s barely anything in your head except “I should eat something.” That’s exactly when this appliance can become helpful, even though nobody thinks of it like that. These meals don’t need a lot of preparation. Most of them happen in under 20 minutes if you know where things are kept.
1. Dosa Using Oats And Sooji
This one was a bit strange the first time, but it ended up fine. To make the batter, add one cup of oats, half a cup of semolina, and two spoons of curd into the jar. Add some salt too. Blend it with enough water until it looks like a thick batter. Then let it rest for 10 minutes while you get your pan ready. If you want them fluffy, put a pinch of ENO, or fruit salt right before pouring. The dosas won’t turn out crispy like normal ones, but they don’t fall apart either. They cook fast and taste better than expected, especially when you eat them hot.
2. Idlis Made From Leftover Rice
There was leftover rice in the fridge, and nobody wanted to eat it again. So this is what happened. One cup of that rice, along with half a cup of sooji and about half a cup of curd, went straight into the mixer. Add some water and salt. Blend it well. It should look like a normal idli batter. Before steaming, mix a little fruit salt, and then pour it into the greased moulds and steam for 10 minutes. The texture is surprisingly soft and slightly sour, but in a good way. You can eat it with anything on the side or even plain.
Also Read: Creating Refreshing And Healthy Drinks In Your Mixer Grinder
3. Coconut Chutney Mixed Into Hot Rice
You don’t always need sambar and rasam. Sometimes rice with chutney is enough. Blend grated coconut, green chillies, some salt, roasted chana dal, and curry leaves. Put just a bit of water; otherwise, it becomes too thin. When it’s done, mix it into warm rice. If you have time, heat a spoonful of oil with mustard seeds and pour it on top. But if not, even without that, it’s still comforting.
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4. Moong Dal Chilla
You’ll need to soak the moong dal for a while. Around half an hour should be okay. After that, put it in the jar with a bit of ginger, one green chilli, and some cumin. Blend everything until the texture is smooth. The batter shouldn’t be too watery, or it spreads too much. Add chopped onions and salt after blending, and cook on a hot tawa like you do for pancakes, but don’t usea high flame or it burns. It doesn’t need any side dish, but ketchup is fine if you’re in a rush.
5. Fast Curry Base With Tomato And Onion
This isn’t a full curry, but it works as a base. Chop two tomatoes and one onion. Put them in the mixer with a few garlic cloves and a small piece of ginger. If you’ve got soaked cashews, add a few. Blend until smooth, and cook that paste in some oil with masalas like turmeric, red chilli powder, and garam masala. Once it thickens, add boiled eggs, paneer, or even cooked chana. It becomes a decent curry in less than fifteen minutes.