Wednesday, June 27, 2012


Kanchipuram Idly is very famous  breakfast item in South India served with sambar and chutney.For the normal idly batter they make thadka and steam the batter.And the batter is usually made with idly rice.with little variation I made mixed veggie kanchipuram idly with cream of rice idly ravva batter and rice flour.This came really tasty.The procedure for this recipe are a s follows

  1. Idly ravva-2 cups
  2. Urad dal-1 cup
  3. Rice flour-1/2 cup
  • Wash uraddal twice and soak fr 2 hour and blend to fine paste
  • Now mix  flour and ravva with soda and wash
  • Now squeeze water and mix this wet ravva mix with urad paste
  • Let it ferment for 6 to 8 hours or until the batter rises
  • Mix salt and the batter is ready to make regular idlys
  1. Ghee-1 tbs
  2. Oil-2 ts
  3. Finely chopped curry leaves-1 tbs
  4. Crushed black pepper-1/2 ts
  5. Finely chopped dried red chilis-2 ts
  6. Hing-2 pinches
  7. cashew nuts/kaju- 15
  8. Cumin and mustard -1 ts
  9. Mixed veggies-1 cup
  • Heat ghee and add kaju make them light brown
  • Now add remaining ingredients and let them fry well
  • mix this thadka t the idly batter
  • Now the kanchipuram idly batter is ready to make idly
For this thadka I adde cooked mixed veggies and some salt.Mix it and add to the batter,then grease the tdly plates,pour the batter  and steam until done.Mixed veg kanchipuram idli's are ready to serve

Frozen mixed veggies(has sweet corn ,carrot ,beans and peas).Microwave and smash to form tiny pieces

  1. Roasted chenadal/putnalu/puttu kadalai-fistful
  2. Dry coconut powder-2tbs
  3. Coriander leaves-1 tbs
  4. green chili paste-1/2 ts
  5. Salt-to taste
Blend all ingredients in a jar with little water and make fine paste

Saturday, June 23, 2012


Yet another two recipes to be added with little variations to the south Indian breakfast thali.Pesarattu is more popularised breakfast item in South India.Now a days most of the restaurents are serving breakfast items with panner as the stuffing ingredients like stuffed paneer utappam,paneer dosa,paneer pesarattu etc., will sure post the remaining recipes in the upcoming posts.

Coming to Pesarattu in Hyderabad we get 2 variations like MLA Pesarattu and the paneer pesarattu.As pesarattu is made with green gram dal or pesarlu or whole moong.This is a healthy pancake recipe which has protein content .It can be made quickly just the soaking time takes two hours and can be prepared instantly with no fermentation process

MLA Pesarattu is so called as we stuff upma in it,and for the paneer pesarattu we garnish paneer along with the regular ingredients.The recipe for the 2 variations are as follows

Soaking time-2 hours, preparation time-15 minutes

  1. Green gram whole-1 cup
  2. Raw rice-1/2 cup
  3. Fenugreek seeds/methi seeds-1ts
  • Combine all ingredients in a bowl wash twice and fill warm water close lid and soak for 2 hours
  • Now blend the dal mix with green chilis to a fine batter consistency
  • Set it a side for at least half an hour then mix salt and make attu
  1. Pesarattu batter
  2. Upma
  3. Salad mix
  4. Oil
  • Heat tawa and sprinkle water then clean now spread a ladle ful of batter and spread in circular motion
  • Sprinkle salad mix  and some oil
  • Now spread 2 table spoons of upma all over the attu
  • when the attu slowly comes out roll like a mat or any of your favourite shape
  • Enjoy MLA Pesarattu with your favourite chutney
  1. Finely chopped onion-1 cup
  2. finely chopped coriander-1/4th cup
  3. grated carrot-1/2 cup
  4. Finely grated paneer/cottage cheese-1/2 cup
  5. Finely chopped ginger pieces-1 tbs
  1. Suji-1 cup
  2. Onions-2tbs
  3. Green chilis chopped-2ts
  4. Finely chopped coriander-2ts
  5. Ghee-1tbs
  6. Salt-to taste
  7. Cumin mustard-1 ts
  8. Split urad and chenadal-1ts
  9. finely chopped tomato-1tbs
  10. finely chopped garlic-1/2ts
  1. Heat ghee in a wok and add seasoning
  2. Add chilis ginger and onion fry for 2 minutes
  3. add tomatoes  and cook for 2 minutes
  4. add water and salt when water starts dancing add ravva and stir continuously until it mixes properly without forming lumps
  5. garnish with coriander
  1. Pesarattu batter
  2. Salad mix
  3. Extra paneer grated-2 tbs
  4. Oil
  • Heat tawa and sprinkle water and let it evaporate
  • Now spread batter like medium size pancake
  • Sprinkle salad mix lots of paneer and drizzle little oil
  • When it becomes golden brown remove from heat and serve with your favourite chutney

Wednesday, June 20, 2012


A special traditional recipe made in summer season with green mangoes,especially during festive occasions.I learned this recipe from my mom,she was expert in making this pulihora.

  1. Fresh mango pieces-1/2 cup
  2. Rice-3 cups
  3. Green chilis slitted-4
  4. Curry leaves-5
  5. Mustard powder-1 1/2 teaspoon
  6. Turmeric-1/4th spoon
  7. Sesame seeds-2 tbs
  8. Peanuts-2 tbs
  9. cumin mustard-1 ts
  10. Split urad dal-1ts
  11. Chenadal-1ts
  12. oil-2 tbs
  13. Sun dried butter milk chilis-4
  14. Salt-to taste
  • Peal the skin of mangoes roughly chop and put in the blender,run on pulse mode until the pieces become very tine yet coarse
  • Cook rice cool and set a side
  • Mix mustard powder salt required amount of mango mixture mix and set a side for 15 minutes
  • this helps to spread sourness of mango pieces evenly ti the rice and gives perfect taste
  1. Heat oil in a pan and add seeds and dals let it become light brown
  2. Immediately add curry leaves peanuts and sesame seeds and fry well
  3. add sun dries chilis turmeric and mix till they become brown
  4. Finally add green chilis and let them fry
  5. Add this seasoning to the rice and mix well
  6. Tasty mango pulihora is ready to serve

Tuesday, June 19, 2012


Egg masala kurma is a tasty dish which goes well with biryani and chapathi.People who avoid egg can also replace with brinjal or meal maker.This is very old recipe which my mother learned from a cheff.

  1. Boiled eggs-6
  2. Chopped onions length wise-1/4th cup
  3. Turdal-1 ts
  4. Urad dal-1ts
  5. Chenadal-1 ts
  6. Moon dal-1 ts
  7. Raw rice-1ts
  8. Whole garam masala-1ts
  9. Ginger garlic paste-1 ts
  10. red chili powder-1 ts
  11. Dhaniya powder-1 ts
  12. Dry coconut powder-1 ts
  13. Roasted peanut powder- 3 tbs
  14. Roasted sesame seed powder-3 tbs
  15. Coriander leaves-3 tbs
  16. Tamarind paste-1tbs
  17. Salt-to taste
  18. Oil-2 tbs
  • Boil eggs remove shells and put scars with knife and set a side
  • Heat 1 ts oil add onions till golden brown and cool
  • Roast dals and rice garam masala(3 cloves, 1" cinnamon,1 cardamom,1/2 ts shahi jeera,1/2 ts -poppy seeds)  then make powder in a blender
  • Mix all powders,dal and garam masala powder and blend with remaining ingredients to fine paste by adding little water except eggs
  1. Heat oil in a pan and add the eggs and fry well be careful while frying
  2. Now add the masala paste some water and cook till oil separates
  3. Stir in middle to avoid burning of the gravy


Mamidikaya nugu chutney is a pickle made specially in Telangana regionof Andhra Pradesh. mustard powder and sesame seed powder are main ingredients for this pickle.Usually it lasts for an year if the ingredients are used in proper proportions.My mom will make 5 types of mango pickles in summer which lasts for 1 year.Usually sour green mangoes are prefer for this pickle.Sour mangoes gives more taste of the pickle.Wash and rub the mangoes with cloth to absorb excess moisture,this helps the mangoes to be clean and dry.Some people use roasted peanut powder instead of sesame seed powder,both tastes good.

  1. Chopped mangoes-2 and 1/2  cups
  2. Mustard powder-1/4 th cup
  3. Dry roasted sesame seed powder-1 cup
  4. Fresh coconut pieces-1/4th cup
  5. Soaked chenadal-1tbs
  6. Fresh garlic pods-15
  7. Fenugreek powder roasted-1/2 ts
  8. Oil-1 /2 cup
  9. Turmeric-2 ts
  10. Salt to taste 
  • mix mango pieces,salt,and turmeric and set a side for 1hour,you can see water will be coming out,this helps to make pickle gravies
  • In a bowl mix sesame seed powder,fenugreek powder and mustard powder
  • Strain water from chenadal and place them on a paper towel and press to absorb excess water
  • Heat oil in a pan and make seasoning with mustard and cumin seeds,cool and set a side
  1. Add oil to the sesame seed powder mixture and mix well,add coconut pieces,chenadal ,garlic pods and mix well,finally add the mango pieces along with its water
  2. Set this pickle a side for 1 day
  3. Next day mix well and transfer to a dry glass container and close lid
  4. Refrigerate and use
NOTE:Measurements may vary according to the sourness of mango pieces adjust the ingredients accordingly,please don't follow the same measurements


Boiled mango pickle aka udukapettina mamidikaya pachadi is also a tasty mango pickle which lasts for 6 months.For making this pickle first we boil the mango pieces and mix the gravy after boiling.For this pickle we should chop mangoes to big pieces as the flesh part of the mango piece gives good taste.I learned this pickle from my mom.Wash the sour mangoes and rub with a dry cloth to absorb excess the mangoes are dry.chop mangoes to big pieces and set a let me explain in detail

  1. Mango pieces-6 cups
  2. Red chili powder-3/4 Th cup
  3. Mustard powder-1/4 Th cup
  4. Salt-to taste
  5. Fenu greek powder roasted-1 ts
  6. Hing-4 pinches
  7. Oil-1 cup
  8. Cumin mustard-2 ts
  9. Chopped garlic-3 tbs
  10. Turmeric-1/2ts
  • Boil mango pieces turmeric 2 table spoons of with little water
  • close lid cook till the pieces turns soft and juicy
  • Stir in the middle to avoid burning and cook till soft and tender but should not be much paste consistency
  • Let it stay for 1 day
  • Now in a dry container mix all the powders and set a side
  1. Heat oil in a pan add cumin mustard and let it splutter add hing and switch of the flame
  2. When oil comes to room temperature mix it to the powders to make nice gravy
  3. Next day ,mix this gravy to the mango pieces gently  to cover all the mango pieces
  4. Store this boiled pickle in a dry glass container in the refrigerator
  5. If you feel the pickle is little bit dry add some oil (heat and cool to the room temperature and add) then mix

Wednesday, June 13, 2012

CHITTI BAJJILU -MANGO RASAM(deep fried chikpea flour fritters served with sweet mango puree

This is a very tasty snack item for food lovers who like sweet and hot combination.During summer my mom is to make this combination for the evening snacks.Simple onion chickpea flour fritters served with thick mango pulp.

  1. Chick pea flour/besan/chenaga pindi-5 tbs
  2. Finely chopped onion-2tbs
  3. Chopped coriander leaves-2tbs
  4. Green chili paste-1ts
  5. ginger garlic paste-1ts
  6. salt-to taste
  7. Ajwain/carom seeds/vamu-1/2 ts
  8. Baking soda-pinch
  9. Oil-for frying the fritters
  10. Mango kesar tin pulp-1 cup
  1. Heat oil in a deep frying pan
  2. mean while in a mixing bowl add all ingredients and mix
  3. Add little water and mix
  4. Wet your hands and take the mix and place it in oil like little dumplings
  5. Fry on low medium flame until they turn to light brown color 
  6. Serve hot chitti bajjilu with mango pulp
  1. Take ripened mangoes peel skin and remove the pulp
  2. In a container mix required amount of sugar,mango pulp little water and then blend to thick puree consistency
  3. i use mango kesar tin in non seasons


Mondays lunch menu
  • Plantain fry/aratikaya podi kura
  • Ivyguard tomato curry/dondakaya tomato curry
  • Besan ki kadi/buttermilk chikpea flour gravy seasoned with ghee
  • Rice and pappadams
1.PLANTAIN FRY/ARATIKAYA VEPUDU- spiced dry plantain curry
preparation time-20 minutes
  1. Medium size plantain or aratikaya-2
  2. Red chili powder-2ts
  3. Dry coconut powder-3ts
  4. Roasted peanut powder/palli podi-2 ts
  5. salt
  6. Garlic pod-1
  7. Oil-3 tbs
  8. Cumin mustard-1ts

  • Remove skin of plantain and chop into small cubes
  • Cook plantain with turmeric and little water cool strain water and set a side
  • Blend all powders and garlic pod until they are mixed evenly
  1. Heat oil in a pan add plantain pieces and fry for few minutes until they turn crisp
  2. now add the blended powder salt and mix cook for 5 minutes and serve
2]IVY GUARD TOMATO CURRY-preparation time-20 minutes
  1. DOndakaya/ivy guard chopped length wise-1 cup
  2. Chopped tomato medium-1
  3. Chopped onion medium-1/2
  4. Red chili powder-2ts
  5. Salt-to taste
  6. Curry powder-2 ts
  7. Dry coconut powder-1ts
  8. Oil-3 tbs
  9. Cumin mustard-1 ts
  10. Curry leaves-4
  11. Turmeric-1/8th spoon
  12. Coriander leaves-3 ts
  • pressure cook ivy guard pieces till done ,drain excess water and set a side
  • Fry the pieces in 1 tbs of oil until crisp and set a side
  1. Heat oil in a pan and make seasoning add onion  ginger garlic paste and fry for 5 minutes
  2. add tomatoes cook till soft
  3. Add powders salt and ivy guard pieces
  4. Fry for 5 more minutes
  5. Add coriander leaves and serve
BESAN KI KADI-chickpea flour butter milk gravy
preparation time -10 minutes
  1. buttermilk-1 cup
  2. Besan /chik peaflour-2 ts
  3. Ginger garlic paste-1ts
  4. Turmeric-1/8th spoon
  5. Salt
  6. Green chilis very tender Indian variety-6 to 8
  7. Desi ghee-2ts
  8. cumin mustard-1ts
  9. Coriander leaves
  10. curry leaves-4
  • In a bowl mix  flour,ginger paste,water to fine paste
  • make a scars on chilis and set a side
  1. Heat ghee in a wok add seasoning immediately add butter milk mixture, chilis,coriander leaves
  2. Cook on medium flame stir in the middle
  3. boil till chilis gets completely cooked
  4. this is very tasty when serve hot with steamed rice

Sunday, June 10, 2012


For the sunday thali  the menu was
  • Kuragayala pulusu
  • Sorakaya kura
  • Tomato alu curry
  • Beets coconut  chutney
  • Rice and pappadams
KURAGAYALA PULUSU:Sweet and sour veggies in tamarind sauce
Preparation time-20 minutes
  • Frozen drumsticks-6
  • Chopped bottle guard/sorakaya-10 cubes
  • Chopped roma tomato-1 medium
  • Chpped onion into cubes-1 small
  • Medium size okra slitted-5 no
  • Rasam powder-2 ts
  • Jaggery-1tbs
  • tamarind paste-2 tbs
  • Salt-to taste
  • Slitted green chilis-4
  • Garlic pods-5 no
  • Curry leaves-4
  • Turmeric-1/8th spoon
  • Salt-to taste
  • Oil-1tbs
  • Cumin mustard-1 ts
  • Split urad and chenadal-1ts
  • Microwave bottle guard pieces and drumstick pieces till cooked to soft,please use the stalk water while making the gravy
  1. Heat oil in a pan and add the seeds and dals let them splutter
  2. now add curry leaves and garlic,when garlic turns to light brown colour add the green chilis and tomatoes
  3. cook for 2 minutes now add the remaining veggies cook for 5 minutes
  4. now add tamarind paste,stalk water salt jaggery turmeric and rasam powder
  5. mix well when the gravy starts boiling add salt  and turn off the flame
  6. Can be served with rice or jowari roti
2.SORAKAYA KOBBARI KURA-bottle guard cook with raw coconut mixture
  1. Bottle guard chopped to medium cubes-2 cups
  2. Fresh grated coconut-1/2 cup
  3. garlic pods-3
  4. Green chili paste-2 ts
  5. salt-to taste
  6. turmeric-1/8th spoon
  7. Dhaniya powder-2 ts
  8. Oil-2 ts
  9. Cumin mustard-1 ts
  10. Curry leaves-4
  • In a mixer jar blend coconut garlic pods salt dhaniya powder to fine paste
  • Heat oil in a pressure cooker and make seasoning add curry leaves and bottle guard pieces
  • fry for5 minutes now add the blended coconut paste turmeric and some water close lid and cook for 3 whistles or till done
  • NOTE:add little water while cooking because bottle guard also releases water while cooking
TOMATO ALU CURRY:Potato cooked in tomato gravy
preparation time 20 minutes
  1. Chopped potato-1/2 cup
  2. Tomato medium size-1
  3. Tomato paste-1 small can
  4. Curd-2tbs
  5. Ginger garlic paste-1 ts
  6. Red chili powder-1/2 ts
  7. Curry powder-1ts
  8. Salt-to taste
  9. Coriander leaves-2ts
  10. Oil-1 tbs
  1. Heat oil in a pan and cook potatoes and the chopped tomato
  2. When they are cooked add the tomato paste,curd and some water
  3. When the gravy starts boiling add the powders and salt
  4. Cook till the curry thickens
  5. Add coriander leaves and serve
preparation time-15 minutes
  1. Grated beetroot-1 cup
  2. Coconut fresh one-1/2 cup
  3. Green chilis-2
  4. Garlic-1 salt-to taste
  5. tamarind-1/8th spoon
  6. Salt-to taste
  7. Oil-2 ts
  8. peanuts-2 ts
  9. Cumin mustard-1 ts
  10. Split urad-1ts
  1. Heat 1 ts of oil and fry the grated beets till soft
  2. cool and blend along with other ingredients
  3. Heat oil in a pan add seasoning and hing
  4. Add this seasoning to the blended chutney mix and serve

Saturday, June 9, 2012


For this saturday I made simple thali with 5 items,the menu was
Dryfruit veg fried rice
Tomato gravy
Radish riatha

DRYFRUIT VEG FRIED RICE-rice made with seasoned dry fruit mix and veggies.
Preparation time-30 minutes
  1. Basmathi rice -4cups
  2. Almonds/badam`-1 tbs
  3. Cashews/kaju-1tbs
  4. raisins/kissmiss-1tbs
  5. Pecans-1tbs
  6. Baby corn-1 can chopped
  7. Alu/otato chopped-1/2 cup
  8. Bell pepper chopped-1/4th cup
  9. Chopped green chilis-4 no
  10. Ghee-2 tbs
  11. Oil-1 ts
  12. Ginger garlic paste-1ts
  13. Salt-to taste
  14. Mint leaves chopped-1tbs
  15. Coriander leaves chopped-1tbs

  1. Cook 4 cups of basmathi rice with 8 cups of water in a microwave till done
  2. Mean while heat ghee in a pan add ginger garlic paste and fry well now add green chilis and dryfruits saute till raisins puffsup and dry fruits turn crispy
  3. Now add  chopped veggies and cook till cruncy
  4. Add biryani masala salt  and cooked rice then fry well
  5. Finally add the few drops of yellow food color and mix half ortion of rice
  6. Now add the greens,tasty rice is ready to serve
QUICK TOMATO GRAVY:Tomato paste seasoned with spices and curd
Preparation time-6 minutes
  1. Tomato paste-2 cans medium size
  2. Onion paste-2ts
  3. Ginger paste-1ts
  4. Fresh curd-1/2 cup
  5. Rasam powder-1 ts
  6. Salt-to taste
  7. Coriander leaves-3ts
  8. Oil-1 ts
  • Heat oil in a wok add onion paste ,ginger paste saute till rawness is gone
  • Now add the tomato paste and some water  it should be of gravy consistency
  • When the aste starts boiling add the beaten curd and the powders cook till done
  • Sprinkle coriander leaves and serve
MULI OR RADISH RAITHA:Yogurt blend served with grated white radish and herbs
preparation time-6 minutes
  1. Grated white radish-3 ts
  2. Chopped onion-2ts
  3. Beaten curd-2 cups
  4. Coriander leaves-2 tbs
  5. Salt-to taste
  6. Pepper powder-1/8th spoon
  1. Squeeze excess water from grated radish
  2. Ina bowl mix all the ingredients and serve
ALU65 :Boied potatoes fried in batter
preparation time-20 minutes
  1. Potatoes chopped into wedges-2 cups
  2. Maida or allpurposeflour-2tbs
  3. Corn starch-2tbs
  4. Besan/chikpea flour-1 tbs
  5. Pepper powder-1/2ts
  6. ginger garlic paste-1/2ts
  7. salt-to taste
  8. Red food color-pinch(optional if you are more health concious)
  9. Oil-for frying
  • Blanch potatoes and seta side
  • Mix all flours add some water and make batter of medium consistenty
  • Dip the potatoes and deep fry in oil
  • yummy alu-65 is ready to serve
GOBI-65-Cauliflower florets dipped in batter and deep fried in oil
preparation time-5minutes
  1. Gobi florets-2 cups
  2. Maida/all pupose flour-2tbs
  3. Corn starch-2 tbs
  4. Chik pea flour/besan-1tbs
  5. Baking soda-2 pinches
  6. Pepper powder-1/2ts
  7. Salt-to taste
  8. oil-for deep frying
  • Heat oil in a deep pan
  • Mean while mix flours add water and make batter of medium consitency like dosa batter
  • Dip gobi and deep fry

Thursday, June 7, 2012


South Indian authentic food has many varieties of recipes among them popular breakfast items include dosa,idli ,utappam and other.I want to post different variations of our south Indian breakfast items using the common ingredient dosa batter.Usually i prepare more quantity of dosa batter and divide it into 4 portions and mix other ingredients to make other items,this helps time saving and also gives different works for kids even .this entry is for srivalli's for the event INDIAN THALI MELA

coming to the menu the list as follows

COURSE-South Indian Breakfast thali
COOKING METHOD-Stove top cooking
  1. Mysore masala dosa:south indian pancakes spreads with spicy masala and covered with potato curry( preparation time 10 minutes)
  2. Utappam :pancakes with veggie toppings and spice powder( preparation time-8 min)
  3. Set dosa:two pancakes served with onion topping and spice powder(preparation time-5 minuts)
  4. Pongadalu/gunta pongadalu/paniyaram:steamed rice flour batter muffins ( preparation time- 10 minutes)
  1. Alu curry/alu bhaji-curry made with boiled potatoes herbs abd spices
  2. Spicy roasted chenadal powder-a lentil variety blended with spice powders
  3. Spicy peanut powder-Roasted peanuts blended with spices
  1. Masala chutney-onin tamarind spread for dosa
  2. Peanut lemon chutney-seasoned chutney made with peanut and lemon juice
  1. Salad
  2. Curd/yogurt

  • soaking time-4hours if hot water added
  • Preparation time-10 minutes if blended using grinder
  • Fermentation time-6 to 8 hours
  • Serving size-3 adults for 4 varieties of breakfast items

  1. Sona massorie rice-2 1/2 glass
  2. Split urad dal-1 glass
  3. Fenu greek seeds 1ts

  1. combine all ingredients by filling the vessel with hot water and close the lid after 3 to 4 hours you find them perfectly soaked
  2. Now blend into coarse paste and place them in a large container close lid cove a thick turkey towel or any other blanket and put in a dark place like kitchen cabinets or according to your convenience
  3. After 6 to 8 hours you can see the batter risen to thrice its usual quantity,the batter is ready to use, put it in the refrigerator and use how much quantity you want make each item.
  4. Now let me tell you about each menu item using the basic dosa batter

MYSORE MASALA DOSA- south indian pancakes spreaded with spicy masala and covered with potato curry

Mysore masala dosa is the most poular item beecause of its specific masala and stuffed alu curry .It takes little time to prepare the item

INGREDIENTS FOR MASALA:(preparation time -15 min)

  1. Puttukadalai or roasted chenadal- fistful
  2. Red chili powder-1/2 ts
  3. Salt-to taste
  4. Lemon juice-2 ts
  5. Ginger garlic paste-1ts
  6. Onion-4 tbs chopped

METHOD -place all ingredients in the blender and blend coarsely

INGREDIENTS FOR ALU CURRY/ALU BHAJI:( preparation time-25 minutes)

  1. Medium size potatoes-2
  2. Chopped onions-1 no
  3. Slitted green chili's-5no
  4. Sesame seeds-1 ts
  5. Salt-to taste
  6. Turmeric-1/8th spoon
  7. Finely chopped curry leaves-1ts
  8. fennel seeds crushed-1/2 ts
  9. Oil-2 ts
  10. Cumin mustard-1/2 ts each
  11. Urad dal and chenadal-1 ts each


  1. micro wave potatoes until done mean while heat oil in a wok add seeds and let them splutter
  2. Now add the chili's onion and cook till onion turns light brown add salt,turmeric and the mashed boiled potato cubes then sprinkle lemon juice and the coriander leaves

INGREDIENTS FOR MAKING THE MYSORE MASALA DOSA preparation time-5 min for each dosa

  1. Basic dosa batter
  2. Alu masala
  3. Mysore masala
  4. Sour cream
  5. Peanut lemon chutney

  • Heat tawa and sprinkle water clean the tawa and spread a ladle ful of batter in circular motion till the batter spreads thin all over the tawa
  • Spread the mysore masala and put some alu curry and apply oil and the sour cream
  • you can see the dosa turned light brown color and slowly the dosa comes out from the tawa roll the dosa like a mat and serve with peanut lemon chutney

SET DOSA:two pancakes served with onion topping and spice powder
As the name indicates we serve two dosas ,these dosas are medium consistency in between the paper dosa and the utappam.

INGREDIENTS FOR MAKING SET DOSA: (preparation time-5 minutes)
  1. Basic dosa batter
  2. Finely chopped onion
  3. Spicy roasted chenadal powder
  4. Oil

         Add salt to the dosa batter and mix
  • Heat the tawa and sprinkle some water clean and spread a ladle ful of batter and should spread in medium consistency less then the utappam,sprinkle onion ,chenadal powder and some oil
  • Cook till done ,make another dosa and repeat the process
  • serve the set dosa with the chutney

MINI UTAPPAM :pancakes with veggie toppings and spice powder( preparation time-8 min)

For the utappam batter we make little variation ,to the regular dosa batter I mix rice flour paste and ferment it for 3 hours ,you need not worry regarding meseaurement it depends upon the quantity of dosa batter you take.Mini utappams look so attractive even for the kids I make this very often as my little one likes this a lot

  • Utappam batter
  • Salad- mix
  • Roasted chenadal powder
  • Oil

  • Heat tawa and apply oil spread 1 table spoon of batter and let it spread on its own .Look the batter should be medium consistency.
  • Now spread the salad mix,sprinkle chenadal powder apply oil and press with the spoon so that the mix sticks to the batter
  • apply oil and flip cook till light brown

If you have big tawa you can make 4 to 5 utappams at a time this helps to save time.Enjoy this tasty utappam by serving with chutney

INGREDIENTS TO MAKE GUNTA PONADALA/PANIYARAM:steamed rice flour batter muffins ( preparation time- 10 minutes)

Gunta pongadalu or ponganalu a very tasty item,for this recipe also i make little variation by adding semolina paste to the regular dosa batter and ferment for 2 hours and add little baking soda to get soft and crispy pongadalu


  • Pongadalu batter-4 cups
  • Onion chopped-1
  • Green chili paste-1 1/2 ts
  • Salt
  • Finely chopped curry leaves-1 tbs
  • Finely chopped coriander leaves-1 tbs
  • Soaked chenadal -2 tbs
  • Oil-2 ts
  • Cumin mustard-1 ts
  • Heat oil in a pan add cumin mustard and let them splutter add the leaves onions and the dal mix well
  • Add the chili paste little salt and turn off the flame.
  • Now mix this to the pongadalu batter
  • Heat the pongadalu tawa looks like muffin maker
  • Pour few drops of oil in each hole and fill the batter
  • When the batter is cooked flip the pongadalu with spoon or a bamboo stick and cook till brown
  • Serve with chutney and the curd

.for the curd , mix some spicy powder and serve

PEANUT LEMON CHUTNEY-dip made of roasted peanuts herbs and lime juice (preparation time-5 minutes)

  1. roasted peanut powder-2 tbs
  2. Dry coconut powder-2 ts
  3. roasted chenadal-3 ts
  4. Lemon juice-2 ts
  5. Garlic pod-1
  6. Green chili paste-1/2 ts
  7. fresh coriander leaves-1 tbs chopped
  8. salt-to taste

  • In a belender place all the ingredients add some water mix and blend to fine paste

INGREDIENTS FOR MAKING ROASTED CHENADAL POWDER: lentil blended with chili powder and garlic(Preaparation time-5 min)

  1. Roasted chenadal-fistfull
  2. Dry coconut powder-3 ts
  3. red chili powder-2 ts
  4. Garlic pod-2 chopped
  5. Salt-to taste
  6. Oil- 2ts
  7. cumin mustard-1 ts
  8. Curry eaves finely chopped-2 tbs
  •  take the mixi jar place dal powders and garlic and blend to fine powder
  • Heat oil in a pan and make seasoning add curry leaves switch off flame add it to the powder and mix well.tasty and spicy puttukadalai powder is ready to serve

SALAD-MIX TO SPREAD ON BABY UTAPPAM (preparation time-5 minutes)

  • Finely chopped onion medium-1
  • Grated carrot-1 full
  • Finely chopped green chili's-1 ts
  • Finely chopped-coriander leaves-3 tbs