Posted in Breakfast Ideas, Easy Snacks/ Dinner, No onion no garlic foods, No onion no garlic side dish


A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.

Do try this. Its easy to make and filling too.



Boiled Rice: 1 cup

Dosa Rice : 1 cup

Urad dal   : 1/4 cup (I used Black split one)

Chana dal: 1/4 cup

Tuvar dal and Moong dal: a fistful each

Red chilies: 6-8 (see notes)

Pepper: 1 tsp

Curry Leaves: 20

Salt to taste


1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.

2. Grind coarsely with curry leaves and salt.

3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.

4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.

5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.

6. Serve Hot.

7. Use up the batter or refrigerate .Stays good for 3-4 days.



Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.

Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, evening snacks

Set Dosa

The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney

Here goes the recipe:


  • ½ cup each Boiled rice and dosa rice
  • ½ cup poha
  • ¼ cup urad dal
  • Methi seeds: 1 tsp
  • salt as needed
  • oil as needed

Dosa Batter making Method:

  1. Soak urad dal, separate, rice and poha together.
  2. Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
  3. Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
  4. Transfer the mixture into a deep bowl and keep aside.
  5. Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
  6. Blend to a smooth paste using 3-4 tbsp of water.
  7. Transfer the mixture into the same bowl. mix the batter well.
  8. Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
  9. And now add salt to the batter and mix well.

how to make dosa’s

  1. Mix the batter well add a little sugar.
  2. Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
  3. Pour a ladleful of the batter on tava.
  4. And spread it in a thick circle.
  5. Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
  6. Cover the dosa for a minute.
  7. After we cover it with a lid, the dosa surface should be cooked.
  8. Flip the dosa on the other side to cook.
  9. Serve immediately with chutney/sagoo/ podi



Always use chilled water for grinding as it helps the mixer remain cool

Posted in Breakfast Ideas, Easy Snacks/ Dinner, evening snacks

Green Poha

This is one nice variation to the regular Poha. The green chilies when grinded with coriander enhances the flavor and the chilies are also not wasted as it happens normally. 😛



Serves: 2

Thick rice flakes (Pohe) : 2 cups

Onions finely chopped : 2

Curry leaves: a spring

Oil: 2 tbsp.

Peanuts: 1 tbsp.

Mustard Seeds: 1 tsp

Lemon juice: of 1 lemon

For garnish:

Grated Coconut: 1 tbsp.

Nylon sev: for garnish (optional)

To grind:

Coriander leaves: 1 handful

Green chilies: 1-2



  1. Wash the poha and discard the water.
  2. Grind 1-2 green chilis and a handful of coriander leaves. Keep aside.
  3. Heat a pan, add oil when hot add peanuts. Fry till golden brown.
  4. Add the mustard seeds, when they crackle, add onions, curry leaves and the chili coriander paste. Sauté on a low flame for a couple of minutes till the onion is cooked.
  5. Add turmeric powder, salt and some of the lemon juice. Add the rice flakes at this stage, add salt, sugar and mix nicely.
  6. Add the remaining lemon juice and garnish with coriander leaves, coconut shavings.

Serve hot.



Posted in Easy Snacks/ Dinner, fun foods, Region specials


One of the most favorite snack in Maharashtrian household.Similar to Akki Rotis in Karnataka, I have grown up eating them. Its one of the healthiest as all the flours come together plus doesn’t require much oil and also when paired with butter or Peanut powder, its a match made in heaven.

Do try this. I am sure you would love this.



Rice flour, Besan, wheat flour, Maida, Bajra: 1 cup each

Red chilli powder: 2 tsp

Salt to taste

Ajwain: 1 tsp

Onions: 2 finely chopped.

Coriander Leaves: 1/2 cup chopped

Water as needed


  1. Mix all the flours, add salt, ajwain, chili powder, onions and coriander leaves.
  2.  Add water as required and make a smooth dough.
  3.  Rest for 20 minutes. Pinch a ball from the dough, oil the butter paper/ plastic using and place on a butter paper/plastic bag.
  4. Spread it with hands thinning the edges, as big as you can.
  5.  Reverse the butter paper on a hot tava, the paper will leave as the thalipeeth starts cooking .
  6. Pour oil on the edges and flip over and cook in a low medium heat.
  7. Serve hot with curd or ghee or powder





You can add carrots also to make this more nutritious.



Posted in Easy Snacks/ Dinner

Misal Pav

One the most famous snack of Maharashtra. Most people like it spicy. Eaten with pav and farsan sprinkled with lemon wedges on the side, this dish is a meal in itself. With the nutrition of sprouts it surely becomes a healthy lunch/snack/dinner.

The local places in Maharashtra boasts of many such beautiful,spicy misal pav. The recipes vary a little and everyone has their “secret ingredients” added. 🙂 I love making this as its easy, can be made with handy ingredients .

Today, i share my version, simply pressure cooked and ready to eat. 🙂



2 Cups Matki sprouted

2 Onions, chopped

1 Tomato chopped

1 tsp Kashmiri Red Chilli Powder

1 tsp Onion Garlic paste

Salt to taste
To temper:

1 tsp Mustard seeds.

1/4 tsp Asafoetida (Hing)

3-4 tsp Oil

1 tbsp Groundnuts

1 tbsp Ginger Garlic paste

1/2 tsp Turmeric Powder

1 tsp Sugar (optional but recommended)

Water as required

Coriander as required


Pav/ Bread

1 Lemon Slice

1. In a pan, heat 3-4 tbsp of oil.

2.  Add mustard seeds,ground nuts, ginger garlic paste, chopped onions, salt to taste, onion garlic masala, kashmiri red chilli powder, turmeric powder. Mix all the ingredients well.Add salt and mix well.

3. Add the tomatoes, allow to cook and then add sprouts and give it a stir. Add water and pressure cook the sprouts for a couple of whistles. Garnish with  coriander leaves .

Serve the Misal with some Farsan &  Pav/ Bread.

Garnish it with chopped onion and lemon wedges.




Water should be more as when we add farsan it would get dried up.

Adjust the spice level be adding or reducing the chilli powder. If you don’t have onion garlic powder, just add red chilli powder more (the one that adds spice not the color one)


Posted in Easy Snacks/ Dinner, No onion no garlic foods, No onion no garlic side dish, Sundals

Chickpea Sundal

With the festive season round the corner, and mostly everyone fasting, this is time to make all yummy, healthy snacks. Sundal is one such snack. Can be made as an offering to God and also as  a yummy snack. This one is healthy and tasty in one bowl. Keeps you filled for longer too. 😀😀😀

The recipe is pretty simple and can be made with minimum ingredients. Do try and share the feedback.




Chickpea : 1  cup

Grated coconut : 2 tbsp

Green chilli :1

Turmeric powder :1tsp

Salt as per taste

To temper:

Oil :1 tbsp

Mustard seeds :1 tsp

Urad dal : 1 tsp

Hing : a pinch

Curry leaves : a spring

Red chili : 1

Method :

1. Soak the Chickpea overnight and pressure cook for 3 whistles.

2. Heat oil in a pan add the “to temper”  items and fry golden brown. Grind coconut plus green chili. Keep aside e

3. Add the Chickpea and turmeric powder, adjust salt.

4. Add the coconut plus green chili paste and mix well.

5. Serve hot. Alternatively you can add the slit green chilies in the tempering and garnish with coconut shavings.