Breakfast & Snacks

Wheat Puttu

  2 cups wheat atta
4 tbsp cooked rice

Salt

Jeera

1 tbsp sugar (optional)

Grated coconut

In a mixie, blend the atta along with cooked rice , sugar and salt. Test the atta by making a ball with hand; it should form a ball and crumble easily too. Else, add some more rice. Do not add water. Add jeera and mix well. Make puttu in the puttu mould by layering with coconut and the wheat pdr mix. Serve with ripe banana.

Atta-Egg chilla/dosa

3 cups wheat atta

1 cup besan

3-4 eggs beaten

1 cup curd

1 onion chopped

5-6 green chilies chopped

2 tomatoes, chopped

1 large potato, grated

1 carrot grated

Ginger-garlic paste

Curry leaves chopped

Coriander leaves

Salt

Turmeric

Make smooth batter of atta and besan by adding little by little water. All all the other ingredients and make a thick batter. In a dosa tawa, put a ladle of batter and spread with the tawa. Close lid and cook on both sides. Serve hot with tomato ketchup.

Besan chilla / Besan-egg dosa

(serves 5)

¼ kg besan

3 eggs

2 tomatoes, finely chopped

1 onion, finely chopped

2 green chilles, finely chopped

½” ginger finely chopped

Coriander leaves, finely chopped

Salt

¼ tsp Hing pdr

¼ tsp Ajwain pdr (optional)

Add water into the besan flour and make batter. Add all other ingredients and keep aside for 5-10 minutes. Beat eggs and add into it and blend well. Now make dosas and serve with tomato sauce.

Green moong dosa

1 cup green moong
2 tbsp. rice flour

1 onion

2 green chillies

¼ “ ginger

1 tbsp Coriander leaves

Salt

Soak moong in water overnight. Make paste along with all above ingredients. Add water and rice flour to make thick dosa consistency. Make dosa and serve with chutney.

Instant Wheat Dosa

3/4^th  cup wheat flour

1 cup rice flour

   1 tsp crushed pepper

   1 tsp finely chopped ginger

   1 finely chopped green chilly

   5 cups water

   Salt, Oil as required

   1 tbsp curd (optional)

   Coriander leaves (optional)

   1 onion (optional)

Mix all above ingredients well and keep aside. The batter should be thin (like rava dosa)

For tempering

1 tsp jeera

½ tsp hing pdr

Curry leaves (optional)

Heat oil in kadai, add jeera and curry leaves and hing pdr. Add this tempering into the batter and mix well.

Heat non-stick pan. smear a bit oil. pour the dosa batter from the edges towards the center. let the base becomes golden. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. Serve with chutney or sambar.

Tips: Take batter little by little to fill up instead of pouring once. This dosa will take a little longer time to get cooked than regular dosa.

Palak Dosa

Rice flour 2 cups

Wheat flour 1 cup
One bunch palak leaves (without stems)
1 tsp Jeera
1/2 “ Ginger
Green chillies - 2
Curd – 2-3 tbsp (optional)
Oil, Salt

Heat oil, add jeera, green chilles and ginger. Saute for some time and add palak. Add some salt and cook for 2 minutes. Let it cool and make paste.

In a bowl, add both flours, curd, salt, water and make a smooth dosa batter. Now add the palak paste into it and mix well.

Heat non-stick tawa and grease with oil, pour the batter and spread by rotating the tawa. Cook on both sides. Serve with any chutney.

Sponge dosa

4 cups rice

½ cup sabudana
½ cup urad dal
1 cup poha
¼ tsp methi seeds
Salt
Baking soda

Soak all the above separately for atleast 6 hrs.

Now grind them all into a fine paste. First grind urad dal+methi seeds, then add the sabudana into it and grind, then poha (without water). Lastly, the rice. Pour into a larger vessel. Add salt and adjust the water consistency. Leave it overnight for fermenting.

Heat non stick pan, pour a ladle of the batter. Turn the pan to spread the batter and cover it to cook. Flip to other side and cook that side too. Serve with any chutney.

Pan cake (with wheat flour)

1.5 cup rice flour

1 cup wheat flour
Jaggery grated
Coconut grated
1 tbsp jeera
1 tbsp sugar
1/4^th tsp salt

Mix together coconut, jaggery and jeera and keep aside.

In a bowl, mix wheat flour, rice flour, sugar, salt and add water to make a smooth batter (dosa consistency).
In the non-stick pan, spread one ladle of the batter, like a dosa. When its cooked, flip and cook on the other side. Take one tbsp. of coconut filling and spread in the centre of the pan cake. Fold from both sides. Serve hot.

Pan Cake (with maida)

1 cup rice flour

½ cup maida

1 egg

2 spoon sugar

½ coconut

4-5 spoon sugar

½ spoon jeera

1 cup water with ½ tsp salt

Grate coconut. Add 3-4 spoons of sugar and ½ spoon of jeera in it.

Make a batter of rice flour + maida + 1 spoon sugar + eggs, adding water to make a smooth paste (consistency of dosa).

On a tawa, make pancake by spreading like dosa. When cooked on one side, turn to other side. Spread one spoon of coconut mixture in the centre and fold from both sides (like masala dosa). Serve hot.

Neer Dosa

2 Cup rice (sona masoori kacha chawal)
½ cup grated coconut
Salt

Soak rice in water for 4-5 hrs. Drain water and make paste of it along with coconut. Add salt and 3-4 glasses of water to make a watery batter.

Heat non-stick tawa and grease with oil. When the tawa is hot pour batter from the sides first, then into the centre. Cover with lid and cook for sometime. Then flip it over and cook on other side. Fold it and keep aside. Serve with chutney, chicken curry or egg curry.

Thepla and chhunda 

2 cups atta

3/4th cup besan

¼ tsp turmeric powder
2 tbsp oil
1 cup fresh green methi leaves
1 tsp ginger-garlic-green chilly paste
1 tsp coriander powder

1 tsp red chilly powder
1 tsp ajwain powder
1 tsp cumin powder
1 tsp sugar
1 cup yogurt to knead
Salt

Mix all above ingredients and start kneading without adding water first. Only if required , add some water and oil and make a medium soft dough . Keep aside for 15-20 minutes and make very thin paranthas. Apply ghee on both sides.  Serve with Chhunddo

Mango chhunda

2 kg raw mango (rajapuri mango)
2 kg sugar
1 tsp turmeric (optional)
1-2 tsp red chilli pdr
1 tsp roasted jeera pdr
1 tsp salt

Remove skin of mango and grate it. Add salt and haldi and keep aside in room temperature for a day for marination. Next day, add sugar and heat it. Keep stirring till well cooked.  Switch off flame and add red chilly pdr and jeera pdr. Serve as side dish to Methi Thepla. Traditional way of making it is by mixing all ingredients together and keeping in hot sun for 8-9 days.

Kallappam

2 Cups rice (kacha chawal)

1 cup coconut water (fermented in 2-3 spoon sugar for 3 days) or Toddy or Yeast

1 cup grated coconut

½ cup sugar

1 tsp salt

1 tsp jeera
Kaju/kismis for garnish

Soak rice in water for 3-4 hrs and make thick paste with very little water. Add coconut, jeera, coconut water, sugar and salt and mix well. keep overnight for fermenting. In a steel plate, apply few drops of coconut oil and pour the batter in it. Steam in a vessel (with water) or in cooker without keeping whistle. Cut into pieces and serve.

Tomato-Onion Uttappam

Batter of idli / dosa
1 tomato

1 onion

1-2 green chillies

Coriander leaves

1 tbsp sugar

Salt.

Finely chop all ingredients and add to the batter. Add sugar and salt and mix well. pour thick batter on non-stick tawa and close the lid. Cook till done. Serve with coconut chutney or tomato ketchup.

Pathiri

2 cups rice flour

(rice to be soaked in water, powdered and roasted)

1 coconut, grated

1 spoon jeera

1 spoon coconut oil

1 cup coconut milk

8-10 small madras onions, chopped fine.

Salt & Water, as required

Boil water, along with salt and pour this hot water into the rice flour. Mix with spoon and keep aside for 5 minutes. Before it cools, add grated coconut, oil, onions and jeera and make dough. Take a large portion of the dough and spread into small round pathiri with hand. Or take a plastic sheet or banana leaf, grease it with little coconut oil and spread dough on it.

Heat tawa and roast pathiri on medium fire. Close lid of tawa. After some time, sprinkle few drops of water on it to speed up the cooking. When one side is done, turn to other side. Cook till it changes colour. Keep it aside and sprinkle 1 spoon of coconut milk on it so that pathiri remains soft. Serve hot with chicken curry.

Dal wada 

2 cups channa dal

8-10 small madras onions, chopped very fine

3-4 green chillies, chopped very fine

1” ginger, chopped very fine

2-3 red chillies

2 strands of curry leaves

Salt

Soak dal in water for 3-4 hours. Coarsely grind along with red chillies and salt. Mix it with onions, curry leaves, ginger and green chillies. Make small flat wadas and deep fry in oil till brown. Serve hot.

Upma

2 cups Rawa
1 onion, finely chopped
1 tomato, finely chopped
3 green chillies
1 tsp mustard
curry leaves, chopped
½” ginger, grated
1 tbsp urad dal
2 tbsp singdana
3 spoon ghee/oil
4 cups water, boiled separately
Corriander leaves, for garnish

Roast rawa in a kadai till it changes colour and keep aside.

Heat ghee/oil in kadai. Add mustard. When it crackles, add singdana, saute for sometime and add urad dal. Then add grated ginger, onions, chillies, curry leaves. Stir for some time. Then add tomatoes, stir till tomatoes are cooked. Now add rawa and stir. Blend it well with all the ingredients. Add water and stir well. Now add corriander leaves. A spoon of ghee may be sprinkled on top, for flavor. Serve hot.

Poha

 2 cups poha

1 onion, chopped fine

1 potato, finely chopped

1 carrot, finely chopped

2 green chillies

1 spoon sugar

1 tsp mustard

1 strand curry leaves, chopped

½” ginger, grated

1 tsp turmeric pdr

2 tbsp coconut, grated

1 tsp chana dal

2 tbsp pea nuts

3 spoon oil

Corriander leaves, for garnish

Heat oil in kadai, add mustard. When it crackles, add pea nuts and sauté for sometime. Now add chana dal & ginger and sauté. When it’s brown add potato. When they are cooked, add all the remaining ingredients and sauté well. Wash poha and immediately add into the mixture, so that its water is retained.  Mix well. Cook on slow fire for another 2 minutes. Garnish with coconut and corriander leaves. Serve hot.

Pav Bhaji

Pav, as per requirement

Butter, 3-4 spoons

½ kg mixed vegetables (Cauliflower, Capsicum, Cabbage

Beans, Green peas, Potato, Carrot)

3 Onions, finely chopped

4-5 Tomatoes, finely chopped

6-7 flakes of garlic paste

1” ginger paste

1 tsp red chilli powder

1 tblsp tomato ketchup

2 spoons Everest pav bhaji masala

Salt and turmeric as required

1 tsp lime juice

1 bunch corriander leaves

3-4 spoons oil / ghee

Pressure cook vegetables with salt, turmeric & tomatoes for 3 whistles. When cool, mash it.

Heat ghee/oil in kadai. Add ginger-garlic paste. Add onions and sauté till its brown. Now add pav bhaji masala and red chilli powder. Add mashed vegetables and mix well and cook on slow fire till it blends well with the masala. Add salt if required. Garnish with corriander leaves.  

In a frying pan, put some butter and fry pav (slit in centre) on it. Serve with bhaji. Add butter & lime juice & onions on bhaji while serving.

Ada, in banana leaf

2 cups roasted rice flour 

1 coconut, grated

1 cup jaggery, grated

1 tsp jeera

1 cup hot water

1 tsp salt

1 tsp coconut oil

Banana leaves

Make dough of rice flour with hot water and salt. Spread little coconut oil on the palm and in the dough so that dough holds well.

Mix coconut, jeera and jaggery.

Take a small portion of the dough and spread on banana leaf. Spread one tbsp of the coconut mixture on one-half side of the dough and fold with the other half. Steam this in cooker on idli stand.

Wellappam

2 cups (1/2 kg) Rice (kachha chawal)

1 tbsp Urad

1- 2 cups Coconut water (or Toddy)

8 tbsp Sugar

1 tsp Salt, as per taste

If toddy is not available, put 4 tbsp sugar in the coconut water and keep it for 2-3 days for fermenting. It will taste like toddy.

Soak rice in water for 3-4 hrs. Drain water completely and make paste in mixie with very little water. Add 1-2 tbsp cooked rice while making paste (optional). Tender coconut may also be added while making paste. Add half of the coconut water while making paste.

Take 2-3 tbsp of this rice paste. Add 1 cup water in it and cook on low flame till it becomes a thick paste. Cool it. Dilute this paste with coconut water and make a smooth consistency. Add this paste into the remaining batter and mix well. Also add 4 spoons sugar and 1 tsp salt into this mixture and mix well. The batter should be thicker than dosa batter. Keep this batter overnight, for fermenting.

In a non-stick pan (or appa chatty), pour batter and spread by turning the pan. Close the lid. When done, remove from fire. Do not turn the appam. Serve hot with red coconut chutney or chicken curry.

Chakli

½ kg rice flour

100 gm urad dal, roasted and finely powdered

½ coconut, grated

5-10 small madras onions        

1 spoon jeera

1-2 spoon black til

1 large spoon butter (or home made makhan made after beating curd)

Steam rice flour in pressure cooker for 2 whistles. After it is cooled, strain in sieve (chalan). Roast urad dal till slightly brown, cool it, then powder in mixie.

Grind coconut, jeera & onions into a coarse paste. Add rice flour, urad flour and til and mix well. Add butter. Make dough with lukewarm water. Salt should be added in the water.  Make chaklis in chakli mould and deep fry in oil.

Kanda bhajjiya

3 Onions

1 cup besan

3-4 green chillies, finely chopped

1 tsp red chilli powder

1 bunch corriander leaves, chopped

curry leaves, chopped

½” ginger, grated (optional)

salt

Oil, for deep frying.

Finely cut onions (lengthwise).  Add all the remaining ingredients and blend it . Add water only if required.  Make small bhajjiyas and deep fry in oil. Serve hot.

Mani Puttu

2 cup rice flour (roasted)

4-5 small madras onions, finely chopped

Coconut milk– 2 cups (add 3-4 tsp sugar in it)

Grated coconut – 1 cup,

Jeera – 1 tsp

Salt
hot water

In a bowl add rice flour, onions, jeera, 1 tbsp grated coconut, salt and water make a thick dough. Make small balls of ¼” size. Grease idli stand with coconut oil, put some grated coconut on it, add the puttu balls and steam it.

In kadai, warm the sweetend coconut milk and add the cooked puttu (along with the grated coconut) and let it simmer for some time. Serve hot.

Note: If coconut milk is not available, it can be made with packet milk too.

Egg Uttappam (Serves 4 )

4 Eggs

10 slices of White Bread

1 Onion finely chopped

1 Tomato finely chopped

Coriander leaves finely chopped

2 Green Chillies finely chopped

1" piece Ginger finely chopped

Salt to taste

1 tsp Red Chilli Powder

½ tsp Garam Masala

1-2 tbsp Milk

Oil for frying

·  Beat the eggs.

·  Soak the bread slices in water. Squeeze out water and add to beaten eggs.

·  Add a pinch of salt and a teaspoon of oil into the mixture. To make the mixture smooth, add some milk to it.

·   Add all the other ingredients into the batter and mix well.

·   Heat oil on a tava.

·   Take a portion of the mixture and spread it evenly and immediately.

·   Fry both sides.

·   Serve with Tomato Ketchup.

Kokkuwada

Rice flour (fine roasted) – 2 cups

Besan – 1 cup

Red chilly pdr – 1 tbsp

Turmeric pdr – 1 tsp

Hing pdr – ¼ tsp

Salt

Oil

Kokkuwada  mould.

Mix all above ingredients in warm water and make a soft dough. Put in Kokkuwada mould and directly put into hot oil for frying. Fry on both sides till done.  

Onion Rava Dosa

½ cup unroasted rava

½ cup rice flour

¼ cup maida

1 medium sized onion, finely chopped

¼ tsp crushed black pepper

1.5 to 2 cups water or Buttermilk as required

1 tbsp chopped coriander leaves (optional)

1 green chili, finely chopped

8-9 curry leaves, chopped

salt as required

For tempering

1 tsp mustard

½ tsp cumin seeds
½ inch ginger finely chopped

oil or ghee or butter for frying the dosa

Mix all the ingredients mentioned above  and make a thin batter.

Heat oil in a kadai, add mustard; when it crackles, add jeera and ginger. Add it to the batter and mix well.  Keep batter aside for 15-20 minutes.

Heat the tava or non-stick pan. grease it with oil

with a ladle pour the batter from the edges towards the center.

sprinkle ½ or 1 tsp of oil from the top.

let the base becomes golden or crisp. flip and cook the other side.

when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.

Stir the dosa batter each time as the rava settles at the bottom. Add more water if required for subsequent dosas.

Serve the rava dosa hot with coconut chutney.

Rava dosa has to be served immediately.

Rawa Custard

1 cup rawa

1 cup sugar

2-3 tbsp custard powder (diluted in water)

1-2 tbsp ghee

2 cups milk

1 cup water

Grated/chopped coconut – 1-2 tbsp (optional)

¼ tsp elaichi powder / vanilla essence.

Kaju/pista (optional)

Roast rawa in ghee till it becomes slightly brown. Add sugar and roast further. Now add milk and water and keep stirring for 2 minutes. Add coconut. Add custard powder diluted in water and keep stirring for some time till the batter becomes thick.

Grease a plate with some oil/ghee. Spread the mixture evenly. Decorate with Kaju/pista (optional). When it cools cut into diagonal shapes and eat hot or cold.      

Spongy Appams

1cup rice flour
1tsp maida
1egg
2 tbsp sugar
1 pinch salt
1/2 tsp baking pdr
1/2 tsp baking soda.
1 onion, finely chopped
1/2 cup very finely chopped vegetables (beans/gajar/cabbage/cauliflower)
1-2 green chilies

Mix rice flour, maida, sugar, salt n baking pdr. Add beaten egg n water to make batter (like dosa batter). keep aside fr 1-2 hrs.

heat oil in kadai. add onion, veggie n  chillies . Saute for some time. Add to batter. Add baking soda. Mix well. make small thick appams in appam chatty. serve wth any chutney or sauce or chicken curry.

Vattayappam

Rice (kaccha) – 2 cups

1 cup grated coconut or tender coconut

½ tsp yeast or 2 cups coconut water (fermented with 3-4 tbsp of sugar 2 days in advance). or 1tsp yeast

2 cups sugar

1 cup cooked rice

Elaichi pdr – 1 tsp
kaju-kismis

Soak rice for 3-4 hrs. Grind half of it to smooth paste. Take ½ cup of this batter, add 1-2 cups water in it and boil it to make a paste. Let it cool.

Once the paste is cool, grind it along with the balance batter, cooked rice, grated coconut and fermented coconut water/instant yeast. Mix both the batter together. Add 3-4 tsp of Sugar, ½ tsp and salt and mix well. Leave it to ferment for 3-4 hours. After fermenting add 1 cup sugar and elaichi pdr and mix well.

Now grease a plate and pour the batter into it. put some kaju kismis over it. Steam on high heat for 15-20 minutes.

Note: Instant yeast can be added along with the batter. Whereas the normal yeast should be kept in lukewarm water alongwith sugar for sometime to activate; then add to batter.

If using fermented coconut water, then no need to add yeast.

Egg and Bread upma

1 large packet of bread

4-5 eggs.

3-4 large tomatoes, finely chopped

1-2 onions, finely chopped

4 green chillies

1 tsp red chilli powder

Ginger chopped

2-3 potatoes, boiled and cut into small pcs

Curry leaves

Turmeric pdr

Salt

Coriander leaves

¼ tsp garam masala (optional)

1 tsp mustard seeds

Coarsely powder the bread in mixie and keep aside.

Heat oil, add mustard seed; when it crackles, add ginger and saute for some time. Now add onions, green chillies and saute. Add tomatoes, and curry leaves and saute. Add red chilly pdr, garam masala pdr and turmeric and saute. Now add cooked potatoes and salt and saute till done. Break eggs into the pan and saute till it gets scrambled. Now add the powdered bread and mix well and cook for some time. Garnish with coriander leaves.

Khaman Dhokla

2 Cups Besan

1 tbsp rava

4 tsp sugar

1 tbsp Green chilli-ginger paste

¼ tsp turmeric powder

1 sachet of Eno fruit salt or 1 tsp baking soda

Salt

1 cup curd

1 tbsp lime juice or citric acid

1 tbsp Oil

For garnish

Corriander leaves and grated coconut (optional).

In a bowl mix together besan, rava, green chilly-ginger paste, curd, salt, sugar,  lime juice and 2 tbsp oil. Add water little by little and make a smooth batter. Beat the batter in one direction for about 5 minutes. This will make the dhokla soft and fluggy. Let it rest for about 15-20 minutes.

Now, divide the batter into two parts. In one part add 1 tsp eno and mix gently. The batter will rise immediately. Quickly pour into pre-greased plate/vessel meant for making dholka. Steam it for 20 minutes in cooker or steamer. After removing from cooker, pour 1-2 tbsp of water on it (which has some sugar added to it). Repeat for the balance batter.

For Tempering

Heat oil, add mustard. When it crackles, add jeera, a pinch of hing, 1 tsp til, 1 tsp sugar, curry leaves, green chilly-slit lengthwise. Saute for sometime; Add ½ cup water and let it boil. Pour this tempering evenly on the dhokla. The water will be absorbed by the dhokla making it soft.

Garnish with corriander leaves and grated coconut (optional). Cut them into pieces and serve with green chutney.

Green chutney (Make paste of corriander leaves, pudina, one onion, green chillies, 1 tbsp coconut, ginger-garlic paste, tamarind, salt).

Khatta Dhokla

·   Idli batter –  2 cups

·   1 cup curd

·   1 tbsp rava

·   Green chilli-ginger paste. 

·   1 tsp lime juice 

·   Salt 

·   Oil 

·   Red chilli pdr – 1 tsp 

·   Roasted white til 

·   Pepper powder – 1 tbsp

In a bowl mix together idli batter, rava, green chilly-ginger paste, curd, salt, sugar, lime juice, baking soda and 2 tbsp oil. Add 2 tsp eno and mix gently. The batter will rise immediately. Pour into pre-greased plate/vessel meant for making dholka.  Sprinkle, red chilli pdr, pepper pdr and til over it.

 

Steam it for 20 minutes.    Serve with garlic chutney or green chutney.

Garlic chutney

8-10 flakes garlic

Whole red chillies soaked in water

Tamarind juice – 1 tbsp

Salt

Dry coconut pdr

 

Make paste of all above ingredients.

Puran Poli

  

1 cup chana dal

1 cup jaggery

2 tbsp ghee

1 tsp cardamom powder

1 tsp soot (dry ginger pdr) (optional)

1 tsp nutmeg pdr (optional)

2 cups atta or maida or equal quantities of atta & maida
1/4 tsp turmeric pdr

Cook chana dal in cooker (3-4 whistles). Drain excess water.

Heat kadai. Add this chana dal along with jaggery and keep stirring till it is well cooked (atleast 30 minutes on low flame) and moisture is evaporated. Add cardamom powder, soot pdr & nutmeg pdr. To check whether its done, dip a spoon into it, it should stand straight. If not, continue stirring for some more time. Cool it. Now sieve it in a metal sieve to get a smooth dough. Alternately, grind it into a smooth dough in mixie.

Add salt, a pinch of turmeric powder, water  and 2 tbsp oil to the atta/maida and make a very soft dough.  Now make rotis of the atta, put a small ball of chana dal mix into it and roll it to make puran poli. Heat tawa and cook the polis on both sides; apply ghee on both sides of the poli to make it soft. Serve hot.

Mixed dal dosa 

½ cup rice - kacha chawal

½ cup chana dal

½ cup urad dal

¼ cup masoor dal

¼ cup yellow moong dal

1 tsp ginger grated,
2-3 green chilles chopped
2-3 garlic chopped

  

Soak all the above dals together overnight. In the morning make smooth paste after adding salt, ginger, garlic and green chilles. Make instant dosa. Or make the batter previous night and refrigerate. Ginger/chilles may be added in the morning while making dosas.

Avlose podi  (Mallika Elaima)

1 kg kacha chawal

½ cup black til

2 tsp jeera

2 coconut grated

1 tsp salt

Soak rice in water for 3-4 hrs, drain and powder it in mixie. Now add all ingredients into the rice flour and mix it well with hands till the mixture is a little wet. Then roast it thoroughly till it is well browned. It should be roasted for approx. 30 minutes. Avlose podi is ready. Eat with sugar or banana or as it is. 

Batata Wada

500 gm potates
1” ginger

10 garlic flakes
4-5 green chillies
1½ cup besan

1 tsp red chilli pdr

A pinch of baking soda

¼ tsp turmeric powder

2 tbsps corriander leaves, chopped

oil, for frying

salt

Boil, cool, peel, mash the potatoes & keep aside

Grind the ginger-garlic and green chillies to a paste

Mix besan with water, red chilli pdr, salt, soda & prepare a thick batter

In a pan of heated oil add ginger-garlic-chilli paste

Then add mashed potatoes, turmeric powder and mix well

Now add chopped coriander leaves and salt

Once the mixture cools, make lemon-sized balls and keep aside

Dip these balls in the besan batter and then deep fry them in hot oil.

When golden brown in colour, remove and serve hot with chutney or sauce.

Coconut chutney (for Idli & dosas)

1 cup grated coconut

2 small green chillies, chopped

1 tsp ginger grated

1 tbsp roasted split gram (daria), optional

salt

For the tempering

½ tsp mustard seeds

1 red chilli, broken into pcs

2-3 curry leaves

1 tsp oil

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make coarse paste. Keep aside.

Prepare tempering by heating oil and adding mustard seeds, red chilli and curry leaves. Pour this tempering over the chutney and mix well. Refrigerate and use as required.

 

Dry coconut chutney

1 coconut (dry)

20 red chillies

2 tbsp urad dal

Curry leaves, as reqd

Salt

Roast the red chillies, urad dal and curry leaves. When cool, make powder in mixie. Next, cut the coconut into small pieces and roast till it turns red.  Coarsely grind the coconut and the powder. Then store this chutney in clean bottle.

Aloo Paratha

Dough as in an ordinary roti made from 2 cups whole wheat flour

 

½ cup ghee

 

Filling, mix together

2 cups boiled and mashed potatoes

1 tsp Grated ginger, 
1 tsp Jeera pdr, 
1/2 tsp Garam masala pdr

1/2 tsp Ajwain (crushed)

1 tsp Dhania pdr 

1/2 tsp Amchur pdr

2 tbsp chopped coriander leaves

1 tsp finely chopped green chillies

1 tbsp salt

1 tbsp lemon juice
Corriander leaves

Add all the above ingredients into the mashed potato and keep aside.

Break the dough into small pieces, shape into round balls and flatten.

Pinch the edges to form a cup, and place some potato mixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal.

 

Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapatti being careful not to tear it.

 

Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start  lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. 

Serve with slightly sweet curd/pickle.

Oats Dosa

(Serves 3 people)

1 cup oats

½ cup rawa

½ cup rice flour

1 onion chopped

1 cup curd

1/2 “ ginger, grated

1-2 green chillies chopped

7-8 curry leaves, chopped

1 tsp jeera

½ tsp pepper pdr

4 tbsp grated coconut

corriander leaves

salt

Powder the oats in a mixie. Transfer into a bowl. Add all the remaining ingredients and mix well. Add water to make a dosa batter. Heat oil in a nonstick pan and prepare the dosas. Serve with green chutney

Tomato Chutney (mallika elaima)

5 tomatoes, chopped

3 onions, chopped

¼ tsp red chilli powder

Salt

Oil

Heat oil and saute onions till light brown, add salt and tomatoes and red chilli powder and saute till cooked. Cool it and grind. Tomato chutney is ready.

Masala Egg bites

(Serves 5)

1 pack bread

9-10 eggs

2 tomatoes, finely chopped

1 large onion, finely chopped

½ cup milk

2-3 green chillies

Ginger, finely grated

Garlic, finely grated

Coriander leaves

Curry leaves

Salt

In a bowl, beat eggs and add rest of the ingredients. Heat frying pan, add butter. Dip bread in the egg mix and fry on both sides in the pan. Serve with tomato ketchup. (A slice of cheese may added in between two slices to make a sandwich).

Noolappam / Iddiappam (noolputtu)
2 cups rice flour (roasted)

1 cup grated coconut

2-3 tbsp sugar

1 tsp jeera

Salt

2 cups Hot water

 

Pour hot water into the rice flour and mix with spoon till its cold enough to handle and make a soft dough. Add coconut, sugar and jeera and keep aside. Now Put the dough in iddiappam mould and make iddiappams in idli stand. Spread the coconut mixture on top. Steam for 5-7 minutes. 

Another version is to steam it without coconut. While serving, add coconut milk with sugar on it.

Rava Uttappam

1 cup fine rava (unroasted)

½ cup curd or 1tsp lime juice

1/4^th tsp baking soda or Eno

1 tomato finely chopped

1 onion finely chopped

1/4” ginger finely chopped

1 green chilly chopped

Coriander leaves

salt

Curry leaves (optional)

Cheese (optional) – Use if making for kids.

Add one cup water to rava and let it rest for 20 minutes. Add all the ingredients and make a thick batter. Make uttapams and serve with coconut chutney or ketcup. It can me made plain also, without any toppings.

Oats and Besan chilla

1 cup rolled oats

1 cup besan

¼ tsp turmeric

¼ tsp ajwain

¼ tsp hing pdr

2 green chillies chopped

1/4 tsp grated ginger

1 large onion, finely chopped

1 large tomato, finely chopped

Coriander leaves

Salt

¼ tsp baking pdr

½ tsp lime juice

Make fine powder of oats in mixie, add besan and all other ingredients and mix well. Add water.

Heat a non-stick tawa, spread little oil. Spread a ladle of the chilla mixture and let it cook on both sides. Serve with tomato ketchup. 

Sindhi Koki (Anita’s recipe)

2 cups wheat flour

1 large onion, finely chopped

3 green chillies, finely chopped

Coriander leaves

3 tbsp ghee or oil

1 tsp cumin seeds

1 tsp annardana (dried pomegrate seeds)

Salt

Oil

Mix all ingredients, add little water and make a thick dough. Make 3-4 portions of it and roll with rolling pin. Slighly tap it with knife and cook on tawa on medium flame, both sides. Apply ghee on both sides. Serve with curd/pickle.

Jowar-Besan chilla

2 cups jowar atta

1 cup besan

Ginger-garlic-green chilly, jeera, ajwain paste

Turmeric pdr

1 Onions chopped

1 tomato chopped

Coriander leaves

Salt.

Mix all ingredients. Add water and make a batter. Make chilla/dosas of it.

Jowar-rice flour dosa

2 cups jowar atta

1 cup rice flour

1 cup maida or Bread.

Chopped ginger

1 tsp jeera

½ tsp pepper pdr

2 green chillies.

1 Onions chopped

1 tomato chopped

Coriander leaves

Salt.

Mix all ingredients. Add water and make a batter. Make dosas of it. Serve with onion-tomato chutney

Mixed dal appam

½ cup masoor dal

½ cup urad dal

½ cup moong dal

½ cup chana dal

½ cup rice

5-6 green chillies

Ginger

Garlic

Coriander leaves

Curry leaves

½ cup curd (optional) /

2 onions, finely chopped

Salt

Turmeric pdr (optional)

1/4^th tsp Baking soda

Mustard seeds

Soak all the dals for 5-6 hrs or overnight. Now add ginger, green chillies, garlic, salt and make a thick coarse paste.

Heat oil, add mustard seeds, onions and chopped curry leaves. Add turmeric and saute. Add this tempering into the dal mixture.

Add finely chopped coriander leaves and 1/4^th tsp baking soda. Mix well.

Heat appam mould. Grease it with little oil in all the moulds. With a spoon fill all the moulds (3/4^th) with batter. Flame should be on sim. Cover and cook (for 2-3 minutes) on one side. Then turn the appams and cook on other side. Serve with tomato ketchup or coconut chutney.

Note: If batter is kept overnight for fermenting, then no need to add baking soda. This appam can be made with any one single dal too.

Lapsi-Rava appam

2 cups Lapsi (broken wheat)

1 cup fine rawa

1 tsp jeera

1 tbsp urad dal

1 onion

3-4 green chillies

1/2 “ ginger grated

Curry leaves (finely chopped)

½ cup curd

Coriander leaves

½ tsp baking powder

Salt

Oil

Wash lapsi, add rawa and soak in water for 15-20 minutes, till it become soft. Grind into smooth paste. Add curd and mix well.

Heat oil, add jeera. When it splutters, add urad dal and saute. Add ginger and saute. Now add onions, green chillies and curry leaves and saute. Add this tempering into the ground batter and mix well. Add coriander leaves. Add salt and baking powder. Consistency should be that of idly batter.

Now take appam mould and grease it slightly with oil and heat. Fill the batter in each mould and cover and cook for 1-2 minutes. When one side is cooked, flip it to other side and cook well. Serve with coconut chutney or tomato ketchup. 

Mixed vegetables chilla

3 cups wheat atta

1 cup rava

1 onion chopped

2 tomatoes, chopped - optional

Grated cheese (optional)

Red chilli flakes

1 cup curd

1 boiled potato, grated

1 carrot chopped or grated

1 capscicum, chopped

Ginger grated

Curry leaves chopped

Coriander leaves

Salt

Baking soda (optional)

Mix all above ingredients by adding little by little water.

Tempering

1 tsp mustard seeds

1 tsp jeera

5-6 green chilies chopped

1 tsp white sesame seeds

Turmeric

In a kadai, prepare tempering adding, oil, mustard seeds, jeera, chilles and sesame seeds. Lastly, add turmeric.

Now pour this tempering into the chilla batter and mix well. Add baking soda.

In a dosa tawa, put a ladle of batter and spread on the tawa. Close lid and cook on both sides. Serve hot with tomato ketchup or any chutney of your choice.