Category Archives: Break fast




Raw white rice  -1 cup

Urad dal (black gram dal,minapappu) -1 cup

Poha(beaten rice ,atukulu) -1 cup

Channa dal -1 1/2 tbsp

Fenugreek seeds -1 tsp

Salt to taste


Finely chopped onions -1/3 cup

Finely chopped green chilles -2 tbsp

Karam podi for sprinkling

Oil -3 tbsp


  1. Wash white rice, urad dal, channa dal and fenugreek seeds four times in water.
  2. Wask poha separately two times in water.
  3. Soak rice urad dal, channa dal and fenugreek seeds for 5-6 hours in a bowl. Also soak poha separately for 5 hours in another bowl.
  4. In a wet grinder or a large jar, add soaked dal, rice, channa dal, fenugreek seeds and add 1 cup of water then grind for a minute.
  5. Now add soaked poha and half cup of water and grind until the batter is smooth.
  6. Transfer the batter into a large container and cover to ferment it for 8hours or overnight.
  7. Just before preparing uthappams add salt and mix well.
  8.  Ensure that the consistency of the batter be like dosa batter that makes uthappam fluffy and crispy.
  9. Preheat a non stick tawa or griddle and spread a tea spoon of oil over it.
  10. Pour a laddle full of batter and spread it thicker than a dosa. Also keep the flame in medium heat so that it’s well cooked inside.
  11. Sprinkle chopped onions, green chillies, gun powder evenly over the surface of the batter.
  12. Pour a spoon full of oil around the uthappam and cover with lid.
  13. Let it cook for a minute. Don’t flip the uthappam, it gets ready once it turns golden brown.

Remove and serve hot with chutney and sambar.


We can add grated carrot, chopped tomatoes, chopped coriander leaves as topping.

Add sufficient water to the batter according to the required consistency.




Raw rice – 1/2 cup

Urad dal – 3/4 cup ( split black lentils

Fenugreek seeds – 1/2 tsp

Rice flour – 1/2 cup

Salt to taste

Oil or ghee for greasing and cooking


Wash and soak the raw rice ,urad dal and mustard seeds for about 4 to 6 hours. Drain , add rice flour and salt and grind to a smooth paste , using enough water to get a batter of coating consistency.

Heat a non – stick tava and grease it lightly with ghee or oil.  When hot , pour a ladleful of the batter and spread it using circular motions to make a paper thin dosa.

Cook on one side, adding a little oil or ghee along the edges while cooking . When crisp, make a roll and serve hot.

suggestions – Dosas should fry on medium – high heat till golden brown.Serve with chutney .Image




Rice flour – 1/2 cup

Yogurt – 1/2 cup

Onion -1 medium size , chopped into medium size pieces

Green chilles – 2 chopped into pieces

Cumin seeds – 1/2 tsp

Grated carrot – 2 tbsp [ optional ]

Water – 1 & 1/2 cup

Salt to taste

Oil / ghee – as required


In a mixing bowl ,mix all the ingredients with 1& 1/2 cups of water to attain loose mix consistency.[ like rava dosa batter ].

Heat up a flat pan on medium heat, apply few drops of oil with the back of a spoon. When the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created.

Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from the pan and serve hot.

Suggestions -If dosa is thick add more water.




Jowar [ jonnapindi ] – 1cup

Rice flour – 2 tbsp

Ginger garlic paste -1 tsp

Chopped onions – 1 medium size

Chopped coriander leaves – 2 tbsp

Chopped green chilles -2

Cumin seeds -1tsp

Salt to taste

Water as required

Oil / ghee – as required


In a mixing bowl, mix all the ingredients with 1&1/2 cups of water. If necessary add water to attain loose mix consistency (like rava dosa batter).

Heat up a flat pan on medium heat, apply few drops of oil and when the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created. Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from pan and serve hot with your choice of chuntey.

Notes – If you want dosa more crispy cook on other side for half a minute before removing from heat.

Suggestions – If dosa is thick ,add few table spoons of rice flour to the batter.Image



Idli batter -1 cup

Ragi rava – 1/2 cup

Onion – 1 small cut into pieces

Green chilles – 2 cut into pieces

Salt to taste

Ghee – 2 tbsp


Mix together idli batter, ragi rava, onions, green chilles and salt and keep it aside.
The batter should be little thick than the flowing consistency. Add water as per necessity. Heat the dosa pan and grease it with little ghee.
Pour a small ladle full of batter & leave it to spread naturally. Do not spread with the ladle.
The rotis should be thick. Pour some oil around and cook on low medium flame.
Once the edges start to turn brown in colour , flip it to the other side & repeat the procedure.
Press it lightly to get well roasted. Serve hot with sambhar and chutneys of your choice.




Oats powder -1/2cup(oats dry roasted and powdered)
Suji dry roasted-1/2cup
Sour curd-2cups
Cooking soda-1tsp
Salt to taste
Chana dal – 1tbsp
Urad dal –   1tsp
Cumin seeds -1/2 tsp
Mustard seeds – 1/2 tsp
Green chilles finely chopped – 5
Ginger finely chopped – 2 tbsp
Oil –  1 tsp
Curry leaves – 6  chopped
Coriander leaves – 2 tbsp   Finely chopped
Asafotida powder – 1/2 tsp
1. Take a bowl and mix oats , suji , curd , salt , cooking soda and mix well,keep it aside.
2. Take Kadai ,  put oil , when oil gets heated add the channa dal and  urad dal,
When it changes into brown colour ,  add rest of the talimpu ingredients in order expect asafotida .
3. Fry for one minute , switch off the flame add asafotida powder mix well and add to the oats powder mix well.
4.This batter should be like  idli batter.
5.Pour this in idli mould and steam for 5to 6 minutes.
6. Remove from heat,cool for about a minute , serve hot with your choice of chutney and sambhar.Image



Wheat rava – 1 cup
Carrots – 1 medium size cut into cubes
peas – 1/3 cup ( boiled )
ginger garlic paste – 1tsp
garam masala – 1tsp
turmeric – 1/4 tsp
red chilly powder – 1 1/2 tsp
onions – 1 ( cut into cubes ) ( medium size )
green chillies – 4 ( sliced )
oil – 3 table spoon
red chillies – 2 ( cut into 1 inch pecies )
curry leaves – 4
water – one & a half cup
salt – to taste


1. Take a kadai & add three table spoons of oil .

2. As the oil heats up, add onions, green chillies, red chilles & curry leaves one by one and saute for 3 minutes .

3. Then add vegetables & fry for one minute. Add ginger garlic paste & fry for 2 to 3 minutes until the raw smell is lost.

4. Add red chilli powder, turmeric, garam masala, salt and fry for one minute. Add wheat rava & mix well. After one minute add water & stir well.

5. After mixing well, cover and cook on slow flame till the water evaporates.

Serve with raitha.

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