Aval / Flatten Rice Pongal

Aval / Flatten Rice Pongal: 

Pongal is our south Indian special appetizing breakfast which keep us filling to proceed our long day work. Normally Pongal is made with raw rice and moong dal as main ingredients. Here alternatively we are using Poha or Aval and moong dal. This is very easy and made with simple effort in our busy morning schedule. The only effort is to keep the ingredients ready, we can prepare with minimal effort. This delicious Aval Pongal is stomach filling dish but not heavy food. Sambar chutney will the best combination to serve with it.

Aval / Poha / Pongal
Aval / Poha / Pongal

Ingredients to prepare: Serves 2 person

Aval -1 cup

Moong dal-1/4 cup

Grated ginger-1 heap tsp (make it into two portions half to cook and half to season it)

Cumin seeds-1/2 tsp (make it into two portions half to cook and half to season it)

Pepper crushed-1/4 tsp

Salt-1/2 tsp

To Temper:

Cashews broken-1 tbsp

Ghee-2 tbsp or 1 tbsp oil and 1 tbsp ghee

Cumin half of the above

Pepper corns -1/2 tsp

Green chillies-2 slit

Curry leaves-1 twig


Method to prepare:

Dry roast moong dal for a minute.

Add half of grated ginger and cumin seeds, boil moong dal with 1 cup of water for 3 whistles.


Wash and soak Aval for 5 minutes.


Heat pan with half of the ghee or oil fry the above-mentioned ingredients.

Add the rest of grated ginger, cumin seeds, broken cashews and pepper corns.


Add curry leaves and green chillies, saute well, now add cooked moong dal along with the water.

Add Aval  and required salt to it, cook in medium flame until you get the consistency of Pongal.


sprinkle the crushed pepper mix well and serve.

Aval Pongal is ready.



Rava kichadi

Rava kichadi:

South Indian breakfast Rava kichadi is incomparable taste with colourful vegetables, crunchy nuts and fried dals. Healthy dish to have as breakfast or anytime meal. Mouthwatering recipe of Rava kichadi is simple and delicious. We are happy with Rava Kesari, Rava Uppma, Rava thayir kichadi and soo on…… with rava recipes. This rava kichadi is great in taste combination coconut chutney.

Rava Kichadi
Rava Kichadi
Rava Kichadi
Rava Kichadi


Serves – 4 person

Preparation time10 minutes

Cooking time20 minutes

Rava-1 1/2 cups

Onion-1 big chopped

Green chilli-3 to 4 nos

Ginger finely chopped-2 tsp

Carrot -1/2 cut into cubes

Beans – 9 cut small pieces

Green peas – 1/2 cup

Tomato-1 small

To Temper:

Mustard seeds – 1tsp

Urad dal -1 tsp

Channa dal -1 tsp

Cashew nuts – broken 2 tsp

Oil – 2 tbsp

Ghee -1 tbsp

Curry leaves-2 twig

Method to prepare:

1. Clean and cut vegetables and ginger as mentioned above

2. Heat pan with 2 tsp of ghee and fry rava for 3 minutes do not change its colour.


3. Boil 3 1/2 cups of water in the other side.

4. Heat pan again pour oil and rest of the ghee fry cashews drain the oil and keep aside to garnish finally, in the same oil season with the above mentioned “To temper” ingredients.

5. Add curry leaves, cut onion and ginger, saute for a while until you get a nice aroma.



6. Add cut vegetables and saute for 2 more minutes, now add cut Tomato and salt saute for 2 more minutes in medium flame.


7. It is time to add boiling water and ghee roasted rava to it, stir well close and cook for 4 minutes.


8. Rava kichadi is ready to serve with coconut chutney.



Rava roasted in ghee gives wonderful aroma to the kichadi.

Chopped ginger is the key ingredient to this kichadi.



Protein rich Adai  is a highly nutritional dish served  for breakfast as a heavy meal. Crispy, mild spicy and toothsome adai with healthy dals and spices. Great combination with powdered jaggery or any chutney from your repertoire.

Dals are very commonly used in the Indian cuisine. It is hard to find an Indian household that does not stock up different types dals. As dals have to prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. Besides dals are types of pulses that have many nutritional values. The health benefits of dals in general is that they are very rich in proteins. As many Indians are vegetarians, these different types of pulses provide them with main source of vegan proteins. That is why, all the different types of dals are very important for the typical Indian diet. Apart from the general health benefits of dals, each type of dal has its own set of nutritional values. So it is advisable to have a mix of all these dals in your diet. Some types of dals are healthier when compared to others. For example, the black gram dal and moong dal are hailed has the healthiest among the dals. Others like masoor dal have health benefits too but they also have some side effects. Read more at: http://www.boldsky.com/health/nutrition/2013/ten-types-of-dals-their-health-benefits-035300.html


Ingredients: yield 14 to 16 Adai medium size

Toor dals-100 gms

Moong dal-100 gms

Raw rice-100 gms

Channa dal -100 gms

Dry red chili-4 nos

Urad dal-50gms

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Garlic – 4 pods or Ginger -1 inch as you prefer

Sago-1 tbsp

Ingredients to mix in batter:

Onion-1 big

Curry leaves-2 twig

Coriander stalks-3

Coconut grated-2 tbsp

Turmeric powder-1/4 tsp

Salt-1 tsp


1. Wash and soak all above mentioned Ingredients-1 for 2 hours.


2. Coarse grind to a thick batter,add sago finally for a second or 2.



3.Chop all the above-mentioned Ingredients -2 and mix turmeric,coconut and salt.



4.Heat tawa greas with little oil ,take ladle full of adai batter and make little thick dosa.


5. When it is cooked turn otherside and pour oil around cook in medium flame, till golden yellow.







Set dosai

Set dosa:

We are never bored with dosa varieties. Thick and mini dosa is served in two as set, so it is named as set dosa it will be soft and yummy when compared to normal dosa.The spongy feel which melts in the mouth will make you  crave for more. In hotels they mix all rest over batter and make it to thick mini dosa topping with colourful veggies, at the same time when you prepare at home we make it with specific ingredients of set dosa and proper fermentation which gives you wonderful spongy and puffy, delicious set dosa.

Set dosai
Set dosa


Raw rice-1 cup

Par boiled rice-1 cup

urad dal-1/2 cup

Methi seeds-1 tsp

Poha (rice flakes) -1 cup


Carrot grated-2 tbsp

Onion finely chopped-2 tbsp

Coriander leaves-2 tbsp

Idly podi 2 tbsp

Oil-2 tbsp

Method to prepare:

1. Wash and soak both rice, urad dal and methi seeds for about 2 hours, Soak poha (Aval)separately.

2. Grind  soaked poha first for 2 to 3 minutes then add other ingredients, grind all together to a  smooth batter,collect batter in a vessel, add salt and beat well with your hand to get mixed well, close and keep aside to get fermented for 6 hours or overnight.

3.The next day batter will be raised up and ready to make set dosa.

4. Heat dosa pan grease pan with oil, take ladle full of dosa batter and pour to the middle of the hot pan as shown in the picture.


5, Sprinkle some carrot, coriander leaves and onion on top pour 1/2 tsp of oil on its edges around allow it to cook at the edges,turn other side and cook for a minute,Toppings can be done up to your interest.



11749837_929598730415071_1198694734_n6. Serve set dosa with pudina chutney or coconut chutney.

set dosai
set dosa


Karuppatti appam / Palm Jagery Pancake

Karuppatti appam / Palm Jagery Pancake:

Traditional palm jaggery pan cake will be soft and sweet with the heavenly aroma of ghee along with palm jaggery and crunchy nuts on top no words to explain. Egg less pan cake liked by all age and all time favourite dish. No baking soda is added, fermentation process is done to get soft pan cakes.

Karuppatti appam / Palm Jagery Pancake
Karuppatti appam / Palm Jagery Pancake

Ingredients:Yield 10 to 13 nos

Raw rice-1/2 cup

Boiled rice-1/2 cup

Urad dal- 2 tbsp  cup

Methi seeds-1/2 tsp

Palm jaggery powdered-1/2 cup

Grated coconut-2 tsp

Elaichi-1/4 tsp

Nuts finely chopped-2 tbsp

Salt-1 pinch

Ghee-3 tbsp

Method to prepare:

1.Wash and soak both rice and urad dal along with methi seeds for at least 2 hours.

2.Grind to a smooth batter , collect and set to ferment for about 4 to 6 hours.

3.Melt powdered jaggery or palm jaggery with less than 1/4 cup of water, stir well in medium flame until it dissolves completely. Filter it and keep aside to get cool.

4.Fry nuts in a teaspoon of ghee and collect it in a separate plate.

5.Mix salt, coconut and palm jaggery syrup in the batter, mix it with the help of ladle to dosa batter consistency, add water little if necessary.

6.Heat pan smear some drops of ghee on it, take a ladle full of batter and pour it in the middle of the pan no need to spread it round as we do for dosa.

7. Sprinkle some nuts on top of the batter allow it to cook for few minutes.

11751954_927145277327083_425824408_o8. Turn, add a teaspoon of ghee around the pan ckae and cook for a minute in low flame remove from pan and serve.

Karuppatti appam / Palm Jagery Pancake
Karuppatti appam / Palm Jagery Pancake

Kuthiraivaali/Barnyard millet kuzhipaniyaram

Kuthiraivaali/Barnyard millet kuzhipaniyaram:

Nowadays we are very lucky to use all millet varieties in our regular menu, becomes fashionable too, we have plenty of  exciting millet recipes to share and stay healthy in this fast moving world. Millet recipes can be prepared easily, mouth watering recipes with simple ingredients,less time and  minimal  effort.

Kuthiravalli kuzhipaniyaram is an extremely soft and delicious tiff-en item , this can be packed for lunch, also it remains the same as while packing. Same  kuzhipaniyaram batter can be used for crispy dosa too.

Barnyard millet is an important crop. It is a fair source of protein,which is highly digestible and is an excellent source of dietary fibre with good amounts of soluble and insoluble fractions. The carbohydrate content is low and slowly digestible, which makes the Barnyard millet a nature’s gift for the modern mankind who is engaged in sedentary activities.

Kuthiraivaali/Barnyard millet kuzhipaniyaram
Kuthiraivaali/Barnyard millet kuzhipaniyaram
becomes fashionable too
Kuthiraivaali Dosa


Kuthiraivaali(Barnyard millet) – 1 1/2 cup

Idly rice-1 cup

Urad dal-1/2 cup

Methi seeds-1 tsp

To temper:

Oil-2 tsp

Mustard-1 tsp

Cumni seeds-1/2 tsp

Urad dal-1 tsp

To saute:

Onion-2 chopped

Green chilli-3 chopped

Curry leaves and Coriander leaves-1 tist full chopped

Coconut-2 tbsp


1. Wash and soak all the above Ingredients -1 for 2 to 3 hours ,grind to a smooth paste, transfer to a vessel add salt and beat the batter with your hand, to get  mixed well.

2.Allow it to ferment overnight,or 6 to 8 hours.

3.Heat a wok in medium flame,with 2 tsp of oil, season it with above mentioned “To temper” ingredients,add chopped Onion,green chilli and curry leaves saute for 2 minutes, add grated coconut stir for a while and switch off,transfer the sautéed ingredients to the fermented batter, mix well.



4.Heat Kuzhipaniyaram pan smear some oil, pour the batter,allow it to cook till the edges become slightly brown,turn and cook the other side for a minute or two serve this delicious paniyaram with the side dish from your repertoire. to match with.


Varagu rice kozhukkattai

Varagu rice kozhukkattai:

Millets are becoming trendy food and wholesome nutritious to all age category, nourishing dishes are prepared with millets.

Millet provides a host of nutrients, has a sweet nutty flavour, and is considered to be one of the most digestible and non-allergenic grains .

Kodo millet(vara gari si) kozhukkattai is very palatable and soft when compared with other varieties of kolukkattai. Excellent breakfast or dinner with poondu (garlic) chutney.

Kodo millet can be used in the place of  raw rice in all dishes alternatively, the taste will be better when compared with rice.


Varagu rice kozhukkattai
Varagu rice kozhukkattai

Benefits of millets and Kodo millet:

All millet varieties show high antioxidant activity. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.

Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.Millet gets digested easily.

Kodo millet is known as varagu in Tamil. Its basically a digestion-friendly millet.It is rich in phytochemicals, that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.

It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.Also, it is good for diabetic people .

It reduces nervous disorders, especially in eyes.


Varagu rice (kodo millet)-1 cup


green chilli-3 nos

curry leaves-2 twig

Coconut grated-1/4 of a coconut

Moong dal-1 tbsp  (optional)

Salt-3/4 tsp

To temper:

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tsp

Cumin seed-1/2 tsp


1.Wash, drain water completely and coarse grind Kodo millet in a mixer for a minute or two, no need to soak (be careful,do not grind to a smooth paste which makes the kozhukkattai hard and sticky)

2.Half cook moong dal.

3.Chop Onion,curry leaves and green chillies.

4.In a thick bottom vessel add 3 cups of water, allow it to boil in high flame,add coarse ground kodo millet,reduce flame and cook soft by stirring occasionally (to make balls consistency).


5.Heat pan pour oil and temper with the above mentioned “To temper” ingredients, add chopped onion,green chilli and curry leaves, saute for 2 to 3 minutes in the low flame you will get the wonderful aroma, now add grated coconut and stir well switch of the flame.

6.Take a wide bowl add cooked Kodo millet,cooked dal and sauteed ingredients, add salt to mix it so as to coagulate well.



7.Make it into lemon sized balls, steam it in an idly pot or in a steamer for 5 minutes. All the ingredients added are pre-cooked so 5 minutes steaming is sufficient

8. Serve with red chilli  chutney or garlic chutney.




Mini Uthappam

Mini Uthappam:

Uthappam is the easiest form of making Dosa, Uthappam toppings can be of our choice,Onion, Tomato, Cheese, Nuts and grated mixed vegetables.Mini Uthappam is to attract children,with colourful toppings, tasty and easy to eat.This healthy and soft and spongy uthappam can be packed in lunch boxes. Preparation method is also simple to follow.

Mini uthappam
Mini uthappam

Method to prepare:

Dosa batter-1 cup

Chopped Onion-1/2 cup

Tomato-1 remove juicy part and finely chopped

Coriander-1 tbsp

11147938_875167292524882_635720517_oHeat mini Uthappam pan,sprinkle some oil or ghee.

Take ladle of batter and pour it on every circle space, sprinkle some chopped onion,tomato and coriander leaves on top.

When the surface seems cooked turn it and cook the other side for a minute and transfer to the plate.

Serve with any chutney or sambar.

Note : You can sprinkle some idly podi along with chopped onion to enhance the taste.


Garlic chapati

Garlic chapathi:

Chapathi or Roti is a staple food in India.Varieties of flavourful rotis and stuffed Parathas are prepared for every meal, served with different type of subji’s.This Garlic and cilantro flavoured aromatic roti is very delicious and soft.Unique taste of this chapathi  can be eaten without any side dish.

I am not expert in North Indian style dishes, but love to try more recipes to explore.


Garlic Chapathi
Garlic Chapathi


Whole wheat flour- 2 cups

salt-1/2 tsp

Sugar-1/2 tsp

Garlic fine crushedor paste-3 tsp

Butter-2 tsp

Cilantro-2 tbsp


In a wide bowl put all ingredients and mix well,add water little at a time mix all together to make a soft dough.


Keep aside for 20 minutes.Make lemon sized balls roll it to your desired shape,using dry wheat flour to roll.


Heat Tawa cook made chapathi, flip and cook the other side too for another 1 minute or until you see brown spots on both side.

While cooking the second side make sure to press the dough with a spatula that will help to retain steam inside the dough and chapati will puff up.

Transfer and serve with any side dish you prefer.




Buttermilk Idiyappam

Rice Idiyappam:

Idiyappam flavored with Buttermilk and seasoned aromatically is specially served in Chettinad marriages and functions, combination Kosumalli, Sambar or vathakkuzhambu, this is a very famous combination in Nagarathar favorites. They feel proud to serve this in all gatherings. I used to enjoy Idiyappam with Sambar my hubby’s favorite too. Buttermilk Idiyappam is wonderfully flavored and not sticky or visibly noticed that buttermilk is added to give such a  fantastic creamy flavor.

This flour can be used to make Patties to serve as different Dish for children to have with fun.

How to mix and make plain Idiyappam recipe link: http://wp.me/p1o34t-Hj

Buy Idiyappam Flour fresh from Chettinad click link below

Idiyappam Flour:https://www.chettinadsnacksonline.com/collections/flour-items/products/iddiyappa-mavu

Buttermilk Idiyappam
Buttermilk Idiyappam


Idiyappam-2 cups

Buttermilk-1/2 cup

Water 1/2 cup

Salt-1/4 tsp

To Temper:

Oil-1 tbsp

Red chili-2 nos

Urad dal-1 tsp

Curry leaves-1 twig

Method for buttermilk flavored Idiyappam:

1.In a wide bowl transfer cooked idiyappam spread it to get the normal temperature.

2. In a cup mix Buttermilk 1/2 cup, Water 1/2 cup and Salt mix all together sprinkle on to the idiyappam and mix gently.

3. Heat pan with Oil season it with the above ingredients add curry leaves and butter milk mixed Idiyappam in low flame stir gently and carefully such that it mixes with all to give nice aroma and taste.

Buttermilk Idiyappam
Buttermilk Idiyappam


Note: 1. You can add directly mixed buttermilk, water and salt to the tempered ingredients, add Idiyappam and mix gently together.

2. Chopped Onion and Green chilies can be added according to your preference.