Mango Dhokla


Besan/Chickpea Flour – 1 cup
Alphonso Mango Puree – 1 cup
Chiroti Rawa/Semolina – 2 tbsp
Green chilli – 1
Ginger – 1/2 inch
Sugar – 2 tsp
Lemon juice – 1/2 tsp
Eno – 1.5 tsp
Turmeric powder – a pinch
Salt to taste

Oil – 2 tsp
Mustard seeds – 1 tsp
Sesame seeds – 2 tsp
Cumin seeds – 1/2 tsp
Hing – a pinch
Curry leaves – handful
Grated Coconut – 1 tsp
Coriander leaves – handful
Water – 2 tbsp


Make a paste of green chilli and ginger in a mixer.
Finely chop coriander leaves and curry leaves and set aside.

Grease dhokla plates or a baking tin with oil on all sides and set aside.
Heat a cooker or steamer on stove with water .

Seive besan/chickpea flour and add it to a mixing bowl.
Add the green chilli+Ginger paste,semolina ,turmeric powder,sugar and salt and mix well.

Add mango puree and mix the batter till it is smooth. If required ,add 1 to 2 tsp of water .

Once the batter is smooth, add eno and mix well.
Immediately pour the batter into the greased plate/baking tin.
Tap the batter so that it evens out.

Place the tin/dhokla plates in the steamer or cooker.Cover and cook for 20 minutes.
Test with a toothpick if it comes out clean.
If required, steam for 5 to 10 minutes more.

Take out the tin from the steamer/cooker and allow it to cool for half an hour.
Once the dhokla is cool, unmould the dhokla into a large plate.

Heat oil in a small pan. Once hot,add hing,Cumin seeds.Fry for few seconds.
Add mustard seeds and wait for it to crackle.Add sesame seeds and fry for few seconds.
Add curry leaves and fry for few seconds.Add water and let it come to a boil.
Pour the mixture over the cooled dhokla.
Spread the mixture evenly.Sprinkle grated coconut and chopped coriander leaves .
Cut into small pieces and serve.


Carrot Idli Puliyogare


Grated Carrot – 1 Cup
Idli – 5 to 6
Puliyogare Paste – 2 tbsp
Puliyogare masala powder/Sambar powder – 1/2 tsp
Curry leaves – handful
Red Chillies – 1
Udad dal – 2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/4 tsp
Oil – 4 tbsp
Salt to taste

Roasted Peanuts

Crumble idlies into small pieces by hand or pulse in a mixer and set aside.

Heat 1 tbsp Oil in a large pan. Once hot, add red chillies,udad dal and fry till the dal turns light brown.Add mustard seeds and allow it to crackle.
Add Hing,Curry leaves and turmeric powder and fry for few seconds.
Add grated carrots and little salt.
Cook the carrots for 5 minutes.If required,sprinkle some water .
Add Puliyogare masala powder or sambar powder and fry for few seconds.
Add puliyogare paste and mix well.
Add the crumbled idlies and 2 tbsp oil.
Mix the crumbled idlies into the carrot paste on a low flame for 5 minutes.
Add the remaining oil and fry for 2 to 3 minutes.

Garnish the idli puliyogare with roasted peanuts.
It is quick dish for breakfast or light dinner.

Okra Sprouts Omelette


Whole Green Moong Sprouts – 1 Cup
Whole Black Gram Sprouts – 1/2 cup
Fenugreek seeds Sprouts – 2 tbsp
Okra/Ladies Finger – 6 to 8
Black Pepper – 6 to 8
Grated Carrots – 1 Cup
Shredded Cabbage – 1/2 cup
Grated Onions – 1/2 cup
Curry leaves – handful
Garlic Cloves – 4 to 6
Turmeric Powder – 1/2 tsp
Sesame seeds – as required
Oil – For frying the omelette – as required


Wash and chop okra/ladiesfinger into big pieces.

In a Mixer, Take whole moong sprouts,whole black gram sprouts,fenugreek sprouts,garlic,curry leaves,black pepper,turmeric powder,okra and salt.
Add little water and grind to a smooth paste.

Take out the batter into a large bowl. Add grated carrots,shredded cabbage,grated onions.
Mix the batter well. The batter will be slimy due to okra.

Heat a dosa/crepe pan and drizzle a little oil.
Once the pan is hot, take a ladle of batter and spread the batter into a round shape.Being slimy, it will be slightly difficult to spread.
drizzle little oil all over the omelette. Sprinkle some sesame seeds.
Once the bottom of the omelette is cooked, gently flip it over and cook the other side.

Once both sides are cooked, serve the omelette with white butter, coconut chutney or peanut chutney.

Masala Kuzhi Paniyaram



For Batter
ParBoiled Rice – 1 Cup
Udad Dal – 1/4 cup
Sago/Sabudana – 2 tbsp
Fenugreek Seeds – 1 tsp

For Masala
Onion – 1
Boiled Corn – 1/2 cup
Capsicum – 1
Grated Carrot – 1
Grated Coconut – 1/4 cup
Green Chilli – 1
Ginger – 1/2 inch grated
Curry leaves – handful
Coriander leaves – handful
Turmeric powder – 1/8 tsp
Cumin Seeds – 1 tsp
Udad Dal – 1 tsp
Chana dal – 1 tsp
Mustard Seeds – 1 tsp
Hing – a pinch
Oil – 2 tsp

For Paniyaram
Batter as required
Oil as required
Paniyaram Pan


For Batter
Wash and soak Udad dal and fenugreek seeds together.
Wash and soak Rice and sabudana together .

Soak the above for 6 hours or more.

First grind the udad dal and fenugreek seeds into a smooth paste.
Take it out.
Add the rice and sabudana and grind it into a smooth paste.
Mix both the batter,add salt and ferment for 10 to 12 hours.

For Masala
Finely chop the onions,capsicum,coriander leaves,green chilli and curry leaves.

Heat Oil in a pan. Once hot, add Mustard seeds and fry till it crackles.
Add Chana dal ,Udad dal and fry till the dals turn golden brown.
Add cumin seeds ,hing,curry leaves,chopped green chilli and grated ginger.
Fry for few seconds.
Add finely chopped onions and fry till it turns brown.
Add chopped capsicum,turmeric powder and salt.
Sprinkle little water and cook till capsicum is done.
Add boiled corn and grated carrots and mix them and fry for a minute or two.
Switch off the stove.

Add the above masala to the fermented paniyaram batter.
Add grated coconut and finely chopped coriander leaves .
Mix well.

To Make Paniyaram:

Heat Paniyaram Pan .Pour 1/4 tsp oil in all the holes and let the oil get heated.
Spoon the paniyaram batter into the holes. Cover for few seconds.
Once the bottom is cooked, turn the paniyaram ,cover and cook for few more seconds.
Take out the paniyaram and serve with coconut or peanut chutney.

Ragi Roti


Ragi Flour – 2 cups
Rice Flour – 1/2 cup
Onion – 1 medium size
Grated Carrots – 1 cup
Green chilli – 1
Garlic Cloves – 3 to 4 cloves
Ginger – 1/2 inch
Grated Coconut – 1/4 cup
Finely chopped curry leaves
Finely chopped coriander leaves
Finely chopped dill leaves – 1 small bunch
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Sesame seeds – 1/4 cup
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Lemon – Juice of 1/2 lemon
Oil – For Toasting the roti
Water – 2 cups


Heat a small pan with two cups of water and bring it to rolling boil stage.

Coarsely crush green chilli,ginger and garlic .Finely chop the onions.

In a large bowl,except oil, mix the rest of ingredients along with the ginger,green chilli and garlic paste and chopped onions.

Pour the hot water little by little till the flour comes together into a little wet dough.
Cover the bowl and rest the dough for 5 to 10 minutes.

Take a dosa griddle or any non-stick crepe pan.
Drizzle little oil and spread the oil all around the pan.

Take a big chunk of the dough and wet your hands from time to time and spread the dough into a circular roti.
Make a small hole in the center.

Keep the griddle or pan on fire, drizzle little oil on the periphery of the roti and in the center.
Cover the pan and cook the roti till the raw color changes to glazed color.
It takes anywhere between 3 to 5 minutes.
Once the dough color changes, flip the roti.Cover and cook on the other side for 3 to 5 minutes.

Take the roti off the heat. Serve with white butter and some chutney.

Wash the pan or griddle in water till the heat goes off. Repeat the above process with remaining dough.

The roti can be spread on a banana leaf or butter paper also and then put on the hot pan.

This makes a healthy and filling breakfast.

Kanchipuram Dosa


Udad Dal – 1 Cup
Idly Rice – 2 cups
Channa Dal – 1/4 cup
Methi Seeds – 1 tsp
Oil for frying dosa

For Seasoning:
Mustard seeds – 1 tsp
Curry leaves – handful
Pepper powder – 1.5 tsp
Cumin seeds – 1 tsp
Grated Ginger – 1 to 2 tsp
Turmeric powder – 1/2 tsp
Hing – 1/4 tsp
Oil – 1 tsp


Wash and soak Udad dal and methi together overnight.
Wash and soak rice for 4 to 6 hours.
Wash and soak channa dal overnight.

In a Mixer or Grinder, grind first Udad dal and methi by adding water.
Take out the Udad batter and then grind rice .

Drain out the channa dal and wash again few times and add to the ground dosa batter.
Add salt and mix well.

Ferment for 10 to 12 hours in a warm place.

Heat oil in a small pan. Once hot , add mustard seeds. Once the seeds start spluttering, add hing and finely chopped curry leaves.
Fry for few seconds and pour over the batter.
Add the remaining ingredients: Turmeric powder,Pepper powder,Cumin seeds to the batter and mix well.

Grease a Tawa or flat pan with little oil. Once the pan is hot,Pour a big ladle of the dosa batter and spread the batter with the ladle in a circular motion.
Drizzle few drops of oil around the dosa and cook for few seconds little bottom is cooked.
Flip the dosa to other side and cook for few more seconds.

Serve the dosa with butter and coconut chutney.

Sago Idli



Sago/Sabudana – 1/2 cup
Idli Rice Rava – 1 cup
Curd – 2.5 cups
Baking soda – 1/4 tsp
Salt – To taste
Water – as required

For Seasoning:
Oil – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – handful
Green chillies – 1 or 2
Grated coconut – 1 to 2 Tbsp

Roasted cashewnuts
Coriander leaves – as required


Wash and soak sago and idli rava along with curd for 8 to 10 hours.Batter should be like idli batter.

Sago will absorb moisture.
If the batter becomes dry after the soaking time, add some water or curd to bring it to idli batter consistency.

Add salt,grated coconut,roasted cashewnuts,chopped coriander leaves,chopped green chillies to the batter.
Heat a small pan with oil. Once oil is hot, add mustard seeds.Once the seeds start to splutter, add hing and chopped curry leaves.Fry for few seconds and pour over the batter.

Mix well.
Grease idli plates with little oil.
Add baking soda to the batter and mix well.

Pour the batter into idli plates immediately after adding the soda.
Steam the idlis for 20 minutes.

Serve with chutney powder or any chutney.

Vegetable Jowar Idli



For Jowar Idli Batter:
Udad Dal – 1 cup
Idly Rice – 1 cup
Jowar – 2 cups
Fenugreek seeds – 1 tbsp

Batter Garnish:
Mixed Vegetables – 1 cup
Green chilli – 1
Curry leaves – handful
Pepper powder – 1/8 tsp
Cumin powder – 1/2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/8 tsp
Oil – 1 tsp

Other Ingredients:
Baking soda – 2 pinch
Oil – For greasing idli plates


Wash and soak udad dal and fenugreek seeds overnight.
Wash and soak jowar seeds and idly rice overnight.
Next day, grind first udad dal and fenugreek mixture in mixer or grinder adding water little by little till it turns soft and fluffy.
Take it out in a large container.
Next grind jowar and idly rice mixture into a smooth paste adding required water.
Add this mixture to the udad dal mixture.
Mix well and ferment it for 12 hours.

For making Vegetable Jowar idlis:
Heat oil in a pan. Once hot, add mustard seeds.Once it starts spluttering, add hing,chopped curry leaves and fry for few seconds.
Add mixed vegetables and turmeric powder. Mix well and cook for 5 to 10 minutes.
Add all the remaining spice powder except salt.
Mix well and switch off the stove.

In a vessel, add the cooked vegetables and required jowar idli batter.
Add salt as required and mix well.

Grease the idli moulds with little oil.
Heat an Idly cooker with required water.

Add baking soda to the vegetable idli batter and mix well.
Pour into idli moulds and steam for 15 – 20 minutes.

Once cool, unmold and serve with coconut chutney.

PS: Mixed Vegetables i have used is Carrots,French beans and sweet corn.

Egg Keema on Toast


Boiled eggs – 2
Onion (Medium) – 1
Tomato – 2
Capsicum – 1
Other vegetables (Optional) – Mushrooms, carrot,green peas etc
Green chilli – 1
Garlic cloves – 4
Ginger – 1/2 inch
Turmeric powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Coriander leaves – handful
Oil – 2 tsp

For Toast:
Bread slices – 4
Grated cheese – 2 tbsp
Mint leaves – handful


Finely chop onions,tomato,capsicum and green chilli.
If using carrots, grate carrot.
If using mushroom, chop them into small pieces.
Chop boiled eggs into small pieces.
Crush garlic and ginger into a coarse paste.

Heat oil in a pan. Once hot,add cumin and fennel seeds. Fry till they change color.
Add onions and fry till it turns brown.
Add ginger-garlic paste and fry for few seconds.
Add chopped tomatoes . Add turmeric powder and salt.
Cover and fry till tomatoes turn soft.
If using mushroom , add chopped mushrooms and fry till it cooks.
Add capsicum and rest of the vegetables and fry till the vegetables soften.
Add all the spice powders except pepper at this stage – red chilli powder,coriander powder,cumin powder and garam masala powder.
Mix well.
Add chopped boiled eggs and mix and cook for 5 more minutes.
Add pepper powder and chopped coriander leaves.
Mix well and switch off the stove.
Let the mixture cool .

For the toast:
Finely chop mint leaves.
Butter the bread slices.
Fill the slice with keema mixture and garnish with mint leaves and grated cheese.

Serve this nutritious dish for breakfast.

PS: Dont skip mint leaves. It adds freshness to the keema.

Mixed Vegetable Kottu Paratha


This dish is generally made with leftover Malabar paratha or rotis.You can make it using fresh parathas also.

Malabar Paratha/Rotis – 5 to 6
Mixed Vegetables – 2 to 3 cups
Onion – 1 Big
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 to 3 tsp
Coriander leaves – handful
Mint leaves – handful
Lemon juice – 2 tsp

For the Paste:
Shallots – 8 to 10
Tomatoes – 2
Cashew nuts – 5 to 6
Fennel seeds – 1 tsp
Kalhua/Dagad phool – 2 to 3 small pieces
Garlic cloves – 4 to 5
Red chilli powder – 1 tsp
Grated coconut – 1/2 cup
Oil – 1 tsp


For the paste: Heat oil in a small pan. Once oil is hot, add fennel seeds and kalhua and fry for few seconds. Add cashew nuts and fry till it is lightly brown. Add garlic and  shallots and fry till it browns. Add chopped tomatoes and fry till tomato cooks. Add grated coconut and fry for few seconds. Add red chilli powder and mix well.Switch off the stove and cool the mixture .Once the mixture is cool,grind it to a smooth paste.

For the paratha: Heat all the parathas or rotis. Stack them one over the other and cut them into small pieces.
Heat a large pan with 1 tsp oil. Add all the chopped paratha/roti pieces and fry them till they are slightly crisp. Set it aside.

Heat a large pan with remaining oil. Once oil is hot, add chopped onion and fry till it is brown. Add chopped mint leaves and fry for few seconds. Add chopped mixed vegetables, turmeric powder and salt. Fry for few seconds. Add 1/4 cup water,cover and cook till vegetables are cooked well.
Add the ground paste and coriander powder.Cook for 5 to 10 minutes more. Add the paratha pieces and cook for few minutes more.
Switch off the stove. Add lemon juice and chopped coriander leaves and mix well.

PS: I have used mix of carrots,capsicum,french beans,green peas and paneer as mixed vegetables.

Dont skip dagad phool as it gives a very nice taste to this dish.