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.



Stuffed Omelette



For the Stuffing:
Boiled potato – 1
Capsicum – 1 big
Onion – 1
Button Mushrooms – 3 to 4
Garlic – 2 cloves
Green chilli – 1
Oregano – 1 tsp
Fresh Basil – 2 to 3 leaves
Mixed Herbs – 1 tsp
Red chilli flakes – a pinch
Pizza seasoning – 1/4 tsp
Oil – 2 tsp

For the Omelette:
Eggs – as required
Grated cheese – as required
Red chilli powder – 1/4 tsp
Black pepper powder – as required


Finely chop onions,capsicum and button mushrooms into small pieces.

Grate the boiled potato and set aside.

Finely chop garlic and green chillies.

In a large pan, heat oil. Once oil is hot, add chopped garlic and green chilli and saute it for few seconds.
Add chopped onions and fry till onions turn slightly brown.

Add chopped capsicum and mushrooms . Add salt. Mix well . Cover and cook till all the vegetables have softened and mixture is dry.
Add grated potato and all the seasoning . Mix well .
Switch off the stove . Let the stuffing cool down .

Making Stuffed Omelette:

In a small bowl, break one egg . Beat it well with a tsp of water. Add a pinch of red chilli powder and a pinch of salt. Beat well.

Heat a flat pan with little oil. Once the pan becomes hot, pour the egg mixture . Drizzle some more oil around the omelette.
Sprinkle little black pepper.

Once egg gets cooked a bit, spoon the stuffing on one side. Add grated cheese. Flip the unstuffed side over the stuffed side so that the stuffing and the cheese are all covered.

Flip the omelette to the other side and cook for few seconds and take it out.


Sattu Paratha


For the dough:
Whole wheat flour – 1 cup
Oil – 1tsp
Turmeric powder – a pinch

For the filling:
Sattu powder – 3 to 4 tbsp
Onion – 1 big
Green chilli – 1
Garlic cloves – 2 to 3 cloves
Ginger – 1/2 inch
Coriander leaves – a handful
Pickle oil (optional) – 1 tsp
Lemon – 1/2
Mustard oil – 1 tsp
Ajwain /Carrom seeds – 1/2 tsp

Oil for shallow frying
Wheat flour for rolling parathas


Dough: In a large bowl, add wheat flour and all the ingredients except water. Mix well. Add water little by little and mix into a tight dough. Set the dough aside for half an hour.

Filling: Make a coarse paste of green chilli,ginger and garlic.
Chop the onion into small pieces.

In a bowl, add all the ingredients for the filling along with greenchilli+ginger+garlic paste and chopped onions.
Mix well and let it rest for 10 to 15 minutes.
Adding of salt to the filling mixture will leave out some moisture.
After 15 minutes, try to see if small ball can be made with the filling mixture.
If the filling mixture turns too moist, add a tsp or more of sattu powder,mix well and make small ball of all the mixture and set aside.

Take a small ball of the dough. Roll into a small disc. In the center, keep the filling ball,cover the filling with the dough fully.
Roll into large disc adding required wheat flour as and when required.

Heat a griddle .Once it hot, cook the parathas on both sides well by smearing little oil.

Serve the parathas with white butter or curd.


Bonda Soup



For Soup:
Masoor Dal – 1/4 cup
Moong Dal – 1/4 cup
Tomatoes – 2 medium size
Green chilli – 1
Ginger – 1 inch
Pepper powder – 1 tsp
asafoetida – a pinch
Fenugreek seeds powder – 1/4 tsp
Turmeric powder – 1/2 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Coriander leaves – handful
Grated coconut (optional) – 1 tsp
Ghee – 1 tsp
Lemon – 1/2

For Bonda:
Udad dal – 1 cup
Green chilli – 1
Ginger – 1/2 inch
Pepper – 5 to 6
Curry leaves – 3 to 4
Cumin seeds – 1 tsp
Coconut pieces – 1 tsp
Rice flour – 1 tsp
Baking soda – a pinch
Oil for frying


For Bonda:
Wash and Soak Udad dal for 4 hours. Drain the water and add the dal into a mixer jar.
Along with dal, add pepper,chopped green chilli,chopped ginger and curry leaves.
Grind to a smooth paste .Try to grind without adding water. If water is required, add a tsp of water .

Take the ground paste in a bowl. Add rice flour,coconut pieces and salt.
The batter for bonda can be made in advance and refrigerated.

Before frying the bonda, add baking soda and mix well.

Bonda can be fried in two ways:
Deep drying: Heat lots of oil in a frying pan. Once oil is hot, take spoonful of the batter and add them to the oil carefully without spilling. Fry till the bonda is brown and cooked from inside.

Shallow frying: This is a much healthier version . Heat Appe pan with 1 tsp of oil in all the holes.Once oil is hot, add a spoonful of the batter and cover for few minutes.Flip the bondas once the bottom is cooked. Again cover for few minutes.
Without a pointed wooden stick, poke a hole inside the vada and cook for few more seconds.Take the bondas into a plate and repeat the same for the rest of the batter.

For Soup: Wash and pressure cook both the dals together. If masoor dal is not there, we can use 1/2 cup of moong dal.

Finely chop ginger,green chilli,tomatoes and coriander leaves.

In a large pan, heat ghee. Once ghee is hot, add mustard seeds and cumin seeds.
Fry for few seconds. Add asafoetida,curry leaves,chopped green chilli and chopped ginger.Fry for few seconds.

Add chopped tomatoes,turmeric powder and salt. Cover and cook till tomatoes are soft and mushy.

Add cooked dal, pepper powder and fenugreek seeds powder. Add 2 cups of water .Cover and cook till the entire mixtures comes to a rolling boil.

Garnish with grated coconut and coriander leaves.

Once the soup is cooled for few minutes, add juice of half a lemon.

Assembling bonda soup:

Take a soup bowl. Add few bondas and pour hot soup over it. Garnish with few coriander leaves and serve hot.

This is a very healthy breakfast or evening snack.





Raw White Rice – 3 cups
Cooked rice – 1 cup
Grated Coconut/Coconut milk – 1.5 cups
Fermented Coconut water – 1/2 cup
Sugar – 3 tsp
Active dried yeast – 1 tsp
Salt to taste


Fermented coconut water : Break a coconut and collect the water in a glass.Add a tsp of sugar and mix well. Cover it with cling film and keep it in a dark place for 24 hrs.Refrigerate the fermented coconut water till it is required for use.
This stays good for a week.

Take some lukewarm water and add 1 tsp of sugar and 1 tsp of yeast.Mix well and cover it .Allow the yeast to proof.

Soak the raw white rice overnight or for at least 6 hrs.
In a wet grinder , add soaked white rice,cooked rice,grated coconut and 1 tsp of sugar . If using coconut milk, add little by little as rice grinds to a smooth paste.
In case , using grated coconut, add normal water little by little so that rice gets ground to a very smooth paste.

Once the batter is a smooth paste, take out the batter into a large bowl.
Add the proofed yeast mixture and fermented coconut water.
Mix well. Cover it and let it ferment for few hours or overnight depending on the weather conditions.

Next day, when you are using the batter to make palappam, add salt and mix well.

In a hot flat pan or palappam pan, brush little oil .Add a big ladle of the batter,swirl and cover it for a minute or two.
Once it is cooked, it looks like lace.

Take it out and serve with vegetable stew.