my passion for recipes


Oats Rava Dosa

Iam adviced by the doctors to eat oats in any form everyday. My usual way of cooking oats is by making a porridge or an upuma. This recipe was pretty  new to me and was not sure how the out put is going to be. I tried the recipe the same way with the same quantity and believe me ..... It was an awesome success. I loved it!!!!!! I never expected my husband to love this recipe too as he is quite choosy about food. Thanks to Priya for this awesome and wonderful recipe.

Oats - 1cup
Ravai - 1/4cup
atta - 3/4cup
Onion - 2
Green chillies - 2
Cumin seeds - 2tsp
Pepper - 1 tsp
salt to taste
Oil to fry

- Dry roast oats and rava separatly.
- Heat 1tbsp of oil and throw finely chopped onions and green chillies, saute it for 2mins, keep it aside.
- With rest of they oil, add peeper and cumin seeds , allow it to split and remove from the flame.
- In a bowl add all the ingredients.. oats, rava, atta  salt, onions,green chilies, pepper and cumin seeds.
- With enough water mix it thoroughly to form a uniform dosa batter.
- Heat sauce pan and pour one bowl of dosa batter, pour 1 tsp of oil (suggested - Olive Oil)cook one side and turn it on the other side and cook it for 20 sec.
- Delicious healthy oats dosa ready to be served .

Thanks goes to:
Thanks goes to Priya again. Took this recipe from  her website and I tried it out which was an awesome success...

Tomato Upumma

Rava - 1 cup
water - 2.5 cups
tomato - 2
onion - 1
red chillie powder - 1 tsp
ginger garlic paste - 1 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
salt to taste

- roast rava in a pan until its light brown in colour
- add oil in a pan and wait until its hot
- add mustard seeds and urad dal
- let them splutter
- add finely chopped onions
- fry
- add finely chopped tomatoes
- fry
- add salt and ginger garlic paste
- fry well until they form a paste
- add red chilli powder
- fry
- add water and allow it to boil
- to that add the roasted rava and leave them untouched for 2 - 3 mints
- mix well
- and remove from fire when cooked and serve.

Idli Upuma

Left over idlis - 6 - 7
green chillies - 3
onions - 2
salt taste
turmeric powder - 1/2 tsp
oil to fry
mustard seeds - 1 tsp
curry leaves - 10 - 12
urad dal - 1 tsp
channa dal - 1 tsp
juice of 1 lemon

- crumble idli as shown in the picture.
- crumble them finely
- add salt to that
- finely chop onions and green chillies
- in a pan add oil and wait until its hot
- to it add mustard seeds, urad dal and channa dal
- fry
- add onions, curry leaves and green chillies
- fry till they are golden brown
- add turmeric powder and fry
- to it add the crumbled idli
- mix well
- mix until the idli mixture gets coatd with onion and the turmeric masala
- to it add lemon juice
- mix well and serve


Rice (boiled rice) - 4 cups
urad dal - 1 cup
Cooked rice - 1/2 cup
methi seeds (fenugreek) - 1 tsp
salt to taste
appam soda - 2 pinches

- soak rice, urad dal and methi seeds in water for 3 - 4 hours
- grind the rice and dal with the methi seeds until they form a thick and smooth paste
- now grind the cooked rice along with this mixture
- add salt to taste and mix well
- leave them to rest outside overnight
- In the morning add soda to it.
- mix well
- rest it for 2 - 3 mins and then make idlis.

Bachelor's idli flour:
Soaking rice will take 4 - 5 hours. And if you are grinding the batter in the mixer grinder,  the mixer grinder wil not last long as well. So take one kg of rice and soak in water. Drain water and dry them in  hot sun. Grind it into a fine powder. Seive and store it in an airtight container.

When you want to make idlis, just soak urad dal and methi seeds for 1 hour. Grind them along with cooked rice and add 4 cups of this powder and make a batter. Add salt and leave that over night to get fermented.

Rest of the procedure is the same.

Idiyappam (String Hoppers)

To make Idiyappam mavu:
Rice - 1 kg

- wash 1 kg of rice and let it to dry
- grind it into a fine powder after the rice is completely dry
- seive the rice powder
- Now take a big kadai and heat it in the stove
- add the rice powder little by little and fry until warm
- the right consistancy is when the rice powder doesnt stick to your hands.
- then let it cool for 4 - 5 hours
- seive and store in an airtight container

Note: Same flour could be used for idiyappam, appam and puttu.



Rice flour - 1 cup
salt to taste
oil - 2 tsp

- boil the water
- add 1 tsp of oil to it
- meanwhile grease the idiyappam plates with oil so that they come out without breaking
- add flour and salt and mix well in a vessel
- I usually use a kadai to mix as I always feel its more convienient
- now add the water little by little when hot and mix well
- make sure that you dont add more water and then you will lose the consistency
- make a dough out of the rice flour
- leave it to rest for a while and then knead the dough for 2 - 3 minutes
- now fill some dough into the laddle and then squeeze the laddle in circles so they form an uniform layer.
- steam for 5 minutes and remove from fire
- remove the idiyappam from the plates and serve.

Ragi Balls

ragi powder - 1 cup
water 1.5 cups
salt to taste

- in a pan add water and salt and leave it to boil
- the water has to boil until it starts to bubble
- then add the ragi powder to it
- do not start mixing it
- watch the water flows on top of the ragi powder and it will be boiling.
- leave it for 3 - 4  minutes
- now slow the fire and then start mixing.
- mix welll
- how to check whether the ragi is cooked? When you touch water and touch the cooked ragi, that should not stick on to the hand.
- now wait until its 3/4th cold
- now touch water and make it into balls
- serve with some curry.

Thanks to :
My servant. She taught me this recipe with a live demonstration. Iam diagonised with Diabetics and asked  to eat ragi as much as possible. So this was taught by her on my husbands request.

Adai Dosai

Cooking rice - 1 cup
Idli rice (boiled rice) - 1 cup
thuvar dal - 1/2 cup
channa dal - 1/2 cup
urad dal - 1/2 cup
moong dal - 1/2 cup
grated Coconut - 1/2 cup
onions - 2
red chillie - 4
salt to taste
ginger - 1"
curry leaves - 10 - 12

- soak all the rice and dal together for 2 hours
- grind the ginger, coconut, red chillie and salt along with the dal and rice
- grind it into a smooth paste
- to this add the finely chopped onions and curry leaves.
- grease the dosa tava with oil and pour the batter
- the batter should be in dosa batter consistancy
- and add little oil on the sides
- turn the dosa and cook on the other side also
- serve it hot with coconut chutney or pudina chutney.

Thanks goes to:
Granny........ I have never tasted such a wonderful dosa in my life. She taught me all these recipes when she was here for 6 months with me. Granny is an awesome cook. She knew so much to cook. She made a couple of chutneys for dosa or idli at one time.

This dosa is a easy and a wonderful one to serve in case you have to cook some thing for break fast or  a dinner. You need not wait for the batter to get fermented and wait for hours to gether. Just make the batter and cook and eat!!!

Veg Noodles

Carrot - 1
beans - 1 handful
cabbage - 1 cup
noodles - 2 cups
onion - 1
green chillies - 4
water - to cook noodles
soya sauce - 1 tsp
green chilli sauce - 2 tsp
tomato ketchup - 2 tsp
pepper powder - 2 tsp
salt to taste
oil to fry

- boil water in a bowl and put the noodles in it
- close the bowl with a lid and leave it for 10 mins
- drain excess water
- peel carrots skin and cut them into cubes
- cut beans into 1 " pieces
- cut cabbages into cubes
- slit the green chillies
- cut the onions into cubes
- in a kadai add oil and add onions
- add salt and fry till transparent
- then add the vegetables and sauces and fry
- fry for 2 - 3 minutes
- now add the noodles and fry
- serve hot.

2 cups of  puttu rice powder
1 cup of grated coconut
Salt to taste
Luke warm water - 3 cups

How to make puttu powder:
- soak rice in water and leave it for 4 - 5 hrs.
- dry them and grind it into a fine powder
- now steam it and then leave it to cool
- break the lumps and then seive it until its a smooth powder
- this could be stored in a airtight container and can be used for 6 months

How to make puttu mixture:
- mix puttu powder and salt
- pour the luke warm water slowly and mix this well
- mix in such a consistancy that the powder will look like bread crumbs.
- and when you hold it in your hand it shouldn't form a ball.
- then now put the mixture in  a big plate
- take a tumbler and start mincing the mixture using the mouth of the tubler untill it looks like crumbles.
- this mixture is ready.
- this mixture can be stored in a fridge for 2 days and can be used when the puttu needs to be prepared

How to make puttu:
- in the picture you will see the puttu maker
- put the small plate inside the mould and put one spoon of the mixture and a small spoon of grated coconut.
- add the mixture and coconut alternatively and close with a lid
- steam it for 10 mins
- you would also see the stick through which you can push out the cooked or steam puttu on the plate.

Best combination:
- ghee and sugar
- banana
- kadala kulambu
- any spicy veg kulambu.

Thanks goes to:
Selveshwari aathai. She is from Srilanka and she taught me how to make this recipe. It came out amazingly awesome.
Thanks aathai.

Dhokla made using microwave


Besan powder (gram flour) - 1 cup
Rava (sooji) - 1tsp
sugar - 1 tsp
salt - 1/2 tsp
turmeric powder - 1/2 pinch
water - 1 & 1/2cup
citic acid - 1/2 tsp
Baking soda - 1/4 tsp
mustard seeds - 1 tsp
oil - 2 tsp
curry leaves - 10
corriander leaves - 2 tsp


- grease a microwave plastic mould with oil
- mix besan powder, rava, salt, sugar and turmeric
- add 1 cup of water to the mixture.
- beat it well until it is disolved
- Now dissolve citric acid in 1/2 a cup of water and mix in this mixture.
- Add soda to the mixture.
- mix well until this forms a idli batter consistancy.
- Now microwave this mixture for 3 mins in high.
- remove this mixtiure from oven after 5 mins of standing time.
- cut the mixture into small squares.
- in a pan add oil.
- when the oil is hot add the mustard and curry leaves and fry.
- add the doklas peices and fry. Toss this over and serve hot with pudina chutney.

- you can substitue the citric acid with a juice of half lemon.

- you can also prepare the same dokla without microwave. The above ingredients and the procedure are the same. Pour this mixture in a bowl and bake it in a pressure pan without whistle for 5 - 7 mins. Cut them into squares and the rest of the procedure is the same as above.

Poha upuma (aval uppuma)

Poha is a traditional food. Its used to make many different recipes and this is one of them. We call it as aval in Tamil. This is found in normal green grocery stores and super markets. There are two type sof aval. Thick ones and thin ones. Each of them vary with taste and preparation. For this recipe we are going to use the getti aval (thicker one).
This is a wonderful breakfast. Different one from normal upuma and other pongal varities. Can alo be taken as a snack.

Aval (poha) (thick one) - 2 cups
potato -1
Green chillies - 3- 4
peanuts - 3 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
channa dal - 2 - 3 tsp
hing - a pinch
juice of lime - 2 tbsp
turmeric - 2 pinches
corriander leaves
salt to taste
water - to wash the poha
tomato - 1
onion - 1

- Wash the aval in running water and keep it aside in a seive so all the water can flow off.
- Chop the onion, tomato and potato to fine pieces.
- In a pan add oil and bring that to heat
- To that add mustard seeds, hing, urad dal, channa dal, and green chillies. To that add onions and fry till they are transparent.
- Add turmeric and salt and then add the peanuts and fry till they are crisp. to this add the tomatoes.
- Fry till they are done. To this add the potatoes and fry and till they are cooked.
- To this add the aval and cook for 2 - 3 mins. Cook until the ingredients are mixed with poha.
- Now to this add the lime juice and mix well.
- Now leave that on medium heat for 4 - 5 mins and close the lid.
- Serve hot.

- cooked peas, cabbage, capsicum etc can be added in this recipe.
- Its just our imagination and creativity the recipe goes.
- Serve hot with any chutney. Here iam not coming with Onion chutney.. But its going be coconut chutney or mint/pudina chutney.. Check the flavour .. awesome!!!!

Thanks goes to:
I have to thank my friend Nandhini's dad Ramdas. Uncle was a great cook. He was good in preparing Gujarathi dishes. I  have learnt quite a few of them. Soon will be up with some more recipes. This is my most favourite kind of upumma and he used to prepare this recipe every time I go to their place.

Pesarattu (Paccha parrupu dosa)

(Green Gram dosa)

Paitham Paruppu/paccha paiyuru- 1.5 cups
corriander leaves - 2tbsp
Jeera - 1/4 tsp
Green chillies - 4
Ginger - 1/4" piece
curry leaves - 5 -6 leaves
salt to taste
onions - 2
Coconut - 4tbsp - grated
water - little to grind it into paste
oil fr frying

- Finely chop the onions,corriander and curry leaves.
- soak the green gram dal in water for close to 3 hrs.
- grind that with salt, green chilies,ginger and coconut in a fine dosa batter consistancy.
-Now to this batter add  the corriander leaves, curry leaves, onions and jeera,
- And place a tava on fire.
- When is moderately hot add the dosa batter and add some oil for frying.
- serve hot when the dosa is cooked and golden brown on both the sides.

- This is the andhra special dish
- This is taken for a tiffen, break fast or a dinner.
- Goes well with ginger chutney or onion chutney
- This paruppu is also called as pasi parrupu/ pacha parrupu etc.
- The onions and the chopped leaves can also be added to the dosa on top. Not necessary it should be added in the batter itself.
- Goes better with the sprouted dal.. DOnt ask about the nutrition benefits.. Its in plenty and its different from all other dosa's we make.

Where did I ever find this recipe:
I had been to Vijayawada Once to meet my friend in 2005. I had to halt in a hotel where I was forced to have the breakfast there. And this dosa was served there with upuma. People love to eat this dosa with upma. They stuff upuma inside the dosa and eat like how masala dosa has to be taken. I was  not very happy about the taste.. but the dosa was awesome. It was served with Ginger chutney!!!!! No words.. Just try and send in your feedback.

Rice Roti (Akki roti)

Rice flour - 1.5 cups
corriander leaves - 2tbsp
Jeera - 1/4 tsp
Green chillies - 2
curry leaves - 5 -6 leaves
salt to taste
onions - 2
water - little to make a dough
oil fr frying
2 plastic sheets
a round plate

- Finely chop the onions, green chillies, corriander and curry leaves.
- Mix flour, jeera, salt and the finely chopped vegetables and make a dough using water.
- Make into dough.
- make balls out of it.
- Take a plastic sheet and place that on a flat surface. Grease it with oil. Then place a ball in the middle. Then Close that with another plastic sheet.
- Now press the ball with a round plate firmly.
- it will be in round roti shape.
- Now plate a tava on fire and leave it to get hot.
- To it add a tsp of oil. Then gently place the roti on the tava and fry till they are golden brown on both the sides.

- This dish goes well with any kara chutney. Something like pudina or onion chutney, though onion chutney is my favourite.

Chappathi and Egg Burji

How to make chappathi's:


1 Cup - wheat flour
water - to make a dough
oil - 2tsp
Salt to taste
Little wheat flour to roll the chappathi's


Mix salt, wheat flour, water and make a dough.
To that add oil and mix well for 5 mins.
keep the dough aside. Close it with a lid/
Leave it to stand for 30mins.
Now roll the dough into small balls.
Dust the balls with wheat flour and roll as chappathis.
In a hot tawa make chappathi's.
Add oil if necessary.

How to make Egg Burji:
Egg Burji

Eggs - 2
onions - 2 Finely chopped
Tomatoes - 2 finely chopped
salt to taste
Turmeric - 1/2 tsp
Green chillies - 4- finely chopped
corriander leaves - 2 tsp
oil for seasoning
Mustard seeds - 1 tsp
Garam masala - 1/2 tsp


In a kadai add oil.
When the oil is hot add the mustard seeds. Add the finely chopped onions and green chillies. Fry well.
When they are transparent, add the tomatoes, turmeric, salt and garam masala. Now mix well.
Now when they are cooked, add the eggs and scramble the eggs.
To this add the corriander leaves and serve hot.

Rice Coconut Kanji with Parrupu Thuvayal

How to Make Rice Kanji

Rice - 2 cups
coconut milk - 2 cups
salt to taste
garlic - 2 pods
Water - 5 cups

- In a pressure pan add washed rice and water.
- To it add the garlic and salt to taste.
- Now Leave it to cook for 4 - 5 whistles.
- This recipe will a kanji, so leave it for as much as whistles in your pressure pan / cooker for it to get smashed.
- Now after the kanji is cooked, remove from fire.
- Add the coconut milk and mix well.

Serve this hot with pickles or Parrupu Thuvayal or Coconut (thengai) thuvayal.

Rava Dhokla


Rava - 1 cup

curd - 1 cup
salt to taste
green chillies - finely chopped - 2
corriander leaves
lemon - 1
water - to make the batter thin (if needed)
Fruit salt (soda) -1/2 tsp (baking soda)

For seasoning:
mustard seeds - 1 tsp
green chillies - 2 - finely chopped or slit in between
curry leaves - 5 - 6
oil - 2 tsp

In a vessel add rava, curd, green chilies, salt, fruit salt, corriander leaves and mix well. If the batter is thick then add a little more water and mix well. Then add the lemon juice to it. Mix it well and leave that aside for 1 hr.

Now pour it into idli moulds and steam it as how idli's are made. After that leave them to cool for few mins and cut them
into squares.

In a kadai, add oil and when the oil is hot add the mustard seeds. Now add the green chillies and curry leaves and fry for
2 mins. To it add the cut doklas and fry and serve that hot with mint (pudina chutney).

Oats Upuma


Oats - 1 cup
Onion(chopped lengthwise)-1/2cup
Green chillies - 2small
Vegetables(as your wish)
Salt- As per taste
For Seasoning:

Curry leaves.

First Roast the Oats for 10minutes in very lowflame,Keep aside.

In pan season the things given in seasoning column,add chillies,onion,Vegetable and fry well.

Add 1&3/4th cup of water(add little more based on requirement),salt..let it boil well.
Now slowly drop oats in boiling water and close the lid..

Leave for 10-12minutes in low flame,open and mix it well.

Serve hot.

Have it hot,at the same time be concious about water, otherwise oats might get overcooked.