Saturday, July 25, 2015

Ragi Rava Dosa

1 cup fine semolina
1 cup ragi flour
1/2 cup urad dal (black lentil) soaked for 1/2 an hour

1) Grind the urad dal into a fine paste.
2) Add rava, ragi, 2 cups of water and mix. Add more water to thin the batter - consistency should be like butter milk. Check for salt
3) Heat a frying pan on medium heat. Once hot, pour a ladleful of batter at the centre and spread it into a circle. Add a few drops of oil. Fry for a minute.
4) Flip to the other side and fry for 10 seconds.

Serve with chutney.

Congress kadlekai


3 cups roasted peanuts (deskinned)
1 tsp red chili powder
1/2 tsp pepper powder
1/4 tsp amchur powder
1/4 tsp asafoetida
1 tsp salt
3 sprigs of curry leaves - finely chopped
2 tsp oil

1) Heat oil on low heat. Add curry leaves and fry for a minute.
2) Add all the powders, salt and mix. Add peanuts and mix.
3) Increase heat to medium and fry for a minute.
4) Remove from heat, wait for it to cool. Once cool, store it in an airtight container

Tip: I used deskinned roasted peanuts to save on time. If you want to do it the traditional way, dry roast the peanuts, allow it to cool and rub it to separate the skin.

Sunday, June 28, 2015

Carrot chutney

Ingredients: (Serves 4)
2 carrots - roughly chopped
1/2 onion - roughly chopped
1/2 tsp coriander seeds
1/2 cm ginger
1 green chili
1 tbsp chana dal + urad dal (optional)
1 tsp mustard seeds
1/2 tsp nigella (kalonji) seeds
1/4 tsp turmeric powder
2 pepper corns
2 dry red chili
1/4 tsp tamarind concentrate


  1. Take a tbsp oil in a pan. Add chana and urad dal and fry until it changes colour. 
  2. Add onion, coriander seeds, green chili, ginger, pepper corns and fry for 1 minute.
  3. Add carrot and fry for 3 minutes. Take it off the heat. Cover and allow it to cool
  4. Once cool, grind to a fine paste with turmeric powder and tamarind concentrate. Check for salt
  5. Heat 1 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add dry red chili, nigella seeds. Put the tadka on the chutney and mix

Saturday, June 13, 2015

Peanut Coconut Chutney

1/2 cup peanuts
1/2 cup coconut
1/4 tsp tamarind concentrate
1 tsp mustard seeds
3 dry red chili
1 green chili
1/4 tsp cumin seeds
1 tbsp of chopped coriander leaves (optional)
Pinch of asafoetida

1. Take 1 tbsp of oil and fry peanuts, dry red chili, green chili. Keep aside to cool.
2. Once cool, grind it with coconut, tamarind and 1/4 to 1/2 cup water. Transfer to a bowl, check for salt.
3. Heat 1 tbsp of oil in a skillet. Once hot, add mustard seeds and wait for it to splutter. Add cumin seeds, asafoetida. Pour the tadka onto the chutney and mix. Garnish with coriander leaves


Neer dosa

2 cups rice (soaked for at least 3 hours)
3/4 to 1 cup grated coconut

1. Grind rice, coconut into a smooth thin batter. Consistency should be like butter milk. Check for salt.
2.  Heat a pan on medium. Once hot, take a ladleful of batter and spread in a zigzag motion. Note: You cannot spread this batter like normal dosa batter.
3. Once the top of the dosa looks cooked (15 seconds usually), flip it and cook for 5 seconds.

Serve with a chutney of your choice. 

Sunday, March 8, 2015

Oats Rava Idli

Ingredients (Makes 16 idlis):
1/2 cup rolled oats
1 cup coarse semolina
1 cup yogurt
1 tsp yeast
1/2 tsp baking soda
1/2 cup finely chopped coriander leaves
1 sprig curry leaves finely chopped
2 green chili - finely chopped
2 tbsp chana dal
2 tbsp urad dal
1 tbsp mustard seeds
1/2 tsp cumin seeds

1) Dry roast rolled oats until the colour starts to change. Keep aside to cool.
2) Dry roast semolina until an aroma wafts out.
3) Grind oats and yogurt into a fine paste. Add semolina and mix into a thick batter. Add more water if needed. Mix in the yeast. Cover and wait for it to raise for 30 mins.
4) After 30 minutes, heat 3 tbsp oil in a skillet. After a minute, once sufficiently hot add urad dal, chana dal and mustard seeds. Wait for it to splutter. Add cumin seeds, curry leaves and fry for 5-10 seconds. Mix this to the batter with coriander leaves and green chili.
5) Grease idli moulds with oil. Heat 2 cups of water in the steamer. Add baking soda to the batter and spoon the batter into the moulds. Place the moulds in the steamer. Cover and cook on medium heat for 10-15 minutes.
6) Once done, scoop out the idlis using a spoon.

Serve with coconut chutney

Tip 1: You can make these idlis more healthy by adding 1 grated carrot and more herbs like dill or spinach to the batter.
Tip 2: Pressure cooker can be used to steam as well. Steps remain the same except do not place the weight on top.

Saturday, February 14, 2015


Ingredients: (Serves 3)
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp whole wheat flour for dusting
1 tbsp dry yeast
3-4 tbsp yogurt
1/2 tsp kalonji/nigella seeds
1/2 tsp sesame seeds
1 tbsp coriander leaves - finely chopped
Note: Usually naan would not include whole wheat flour. I prefer to add equal amounts of all purpose and whole wheat flour as a healthier option.

1) Activate yeast by adding it to 3 tbsp of warm water and keeping it aside for 10-15 mins
2) Add yeast, yogurt and a tsp of salt to the flour. Knead well into a dough adding water as required.
3) Grease it with about 1 tbsp of oil. Place it in a bowl, cover it with a tea towel or cling wrap. Keep aside in a warm place and wait for it to rise. It should double in size in 30 mins
4) Pre-heat the oven to 250C. Put the wheat flour for dusting in a plate. Divide the dough into 10 -12 equal portions and roll them into a ball.
5) Work with one ball at a time. Place it on the wheat flour and gently press to flatten. Turn over and gently press so that the other side is covered with flour as well.
6) Gently roll this into a circle about 6 inches in diameter.
7) Sprinkle a bit of nigella seeds, sesame seeds and coriander leaves. Roll the naan again so that the seeds and coriander stick to the bread.
8) Line a baking tray with baking paper. Place naan bread, dab some oil on top and bake for 3-4 minutes until it starts to change colour
9) Do the same for the remaining dough.

Tip: I prefer to make all the naan in one go before I start placing it in the oven in batches. This way I get to eat fresh off the oven naan, while the next batch of naan is baking :)