Multigrain Adai

Adai is made out of rice and lentils. Since it contains all types of dhal and lentils, it is very healthy and also tasty recipe. It is usually prepared for breakfast. It goes best with Aviyal. Adai with butter is yummy and rich. We can add onions, carrot, drumstick leaves on adai. It adds respective flavour to the adai.  Here I have made normal and onion adai.


Raw rice – 1/2 cup

Boiled rice – 1/2 cup

Toor dhal – 1/4 cup

Channa dhal- 1/4 cup

Urad dhal- 1/4 cup

Green gram- 1/8 cup

White Channa- 1/8 cup

Black Channa- 1/8 cup

White vatana- 1/8 cup

Green vatana-  1/8 cup

Cowpeas- 1/8 cup

Rajma- 1/8 cup

Nuggets- 1/8 cup

Red chillies – 4/5

Salt – To taste.

  • Take all these ingredients, wash and soak in water for 4-5 hours.
  • Next day, drain the water and keep aside.
  • Grind all the ingredients in the grinder coarsely.
  • Add little quantity of water when required. But donot add too much of water.
  • The adai batter is ready. Mix Asafoetida.
  • In a tava, add 1 ladle of the batter and spread it evenly in round shape.
  • Add /2 tsp oil/ghee and allow it to cook till golden brown.
  • Then turn it to the other side and cook in the same way.
  • The adai is ready and it can be served with aviyal/ idli podi/ butter/jaggery.
  • It goes best with Aviyal.


Note: You can add chopped onions in the batter. In that case donot add asafoetida.

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Rava Idli(Sooji Idli)

Rava Idli is one of my favourite tiffin item. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. You can also add baking soda or ENO to make it spongy. I made it without adding those and yet the idlis came out good.  It goes well with tomato chutney .


Ravai – 1 cup

Thick curd – 1/2 cup

Carrot – 1

Finely chopped Coriander leaves – few

Finely chopped green chillies – 4

Hing – A pinch

Salt – As required

Water – As required

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few


  • Heat a pan and add rava, dry roast it for 2-3 minutes. Transfer the dry roasted rava in a mixing bowl or vessel.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Then add curry leaves and fry for 2 seconds.


  • Add these mixture and chopped coriander to the mixing bowl and mix with the ravai.
  • Grate the carrot and add it to the ravai mixture.
  • Add curd and mix well.
  • Adjust the consistency to idli batter by adding water.Keep it aside covered for 10 minutes.
  • Grease the idli plates and fill in the batter in each idli hole and steam cook for 20 minutes


  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle.
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Ven Pongal

Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water,  cooking the rice is the most important step in making pongal. If the quantity of water is more, Then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.


Raw rice – 3/4 cup

Moong dhal- 3/4 cup

Water –  4 1/2 cups

Cumin seeds -1 tbsp

Black peppercorn – 1 tbsp

Curry leaves – 4 to 5 arcs

Ginger – 1 tsp

Cashews – few

Asafoetida –  Two pinches


  • Pressure cook the rice and moong dhal with water, salt and a tablespoon of ghee. Mash it well.
  • In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
  • Then add the black peppercorns. Let it fry well.
  • Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
  • Add this into the rice and dhal mixture.
  • Mix everything well.
  • The authentic tamilnadu ven pongal is ready to serve.
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Ragi Adai

Ragi or Finger millet is one of the most nutritious and healthy cereals. A generation ago, many Indians were familiar with this crop.  It is very adaptable crop and is suited to Indian climatic conditions.  It has a lot of therapeutic value. It is rich in protein, minerals, dietary fibre and phytochemicals. It also has anti-microbial, anti-cancer properties. It reduces bad cholesterol and keeps you young. It is also called as poor man’s crop.  This is one of the regular breakfast recipe in my home. My amma and paati makes yummy ragi adai.



Ragi flour – 2 cups

Salt – To taste

Water – As required

Onion -1 finely chopped

Coriander leaves- handful

Green chilli paste – 1/2 tsp

Asafoetida  – A pinch

  • In a bowl add ragi flour and salt. Mix well with the hands.
  • Now add chopped onions, coriander, green chilli paste, asafoetida and mix with the hands.
  • Boil the water and add slowly into the bowl and mix everything with the hand blender or spatula.
  • Allow it to cool and then knead well with the hands.
  • In a polythene sheet apply oil. Make lemon size balls with the dough.
  • Keep one ball on the polythene sheet at a time and press it with the hands.
  • Heat tawa and gently transfer the flattened dough on the tawa.
  • Cook on both the sides in medium flame.
  • You can have the adai as such without any pickle.
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Mor Kali

Mor Kali or Mor Koozh is a taditional recipe made with buttermilk and rice flour. This dish is made commonly in Tamil Brahmin houses. I was bored making regular tiffin items for the dinner.  This time I wished to make something new as well as traditional one.  Within no minutes I called my mom and started pestering her to give some idea. She asked me to make Mor Kali which is traditional as well as something different. I got the recipe from my amma and made it for the dinner. Wow!!! It took me back to my childhood days. My amma and both paatis’ used to make this when we were young. You can eat this dish as it is without any side dish. And healthy and easier tiffin option.



Thick buttermilk- 1 cup (whisked)

Water – As required

Rice flour – 1/2 cup

For the seasoning

 Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Red chilli or mor milagai – 2

Hing – a pinch

Curry leaves – few

Salt – To taste


  •  Take rice flour in a bowl, add salt . Then add whisked buttermilk little by little to the rice flour and mix well so that there are no lumps.
  • Once that is done, add 1 cup of water little at a time to the rice+buttermilk mixture and mix well again.
  •  Heat oil in a kadai and add mustard seeds. Once it sizzle, add urad dal, hing, red chillies and curry leaves. Then add 1/4 cup of water to the seasoning.
  • When the water starts boiling, keep the flame in low and add the prepared rice+buttermilk mixture stirring continuously.
  • Keep the flame in medium and cook well. You can check for salt by tasting the mixture, if required add at this stage.
  • Stir continuously without leaving your hands.
  • Switch off when it starts leaving the sides of the pan.
  • Dip your fingers in water and touch the mor kali, if it sticks to your hand, then cook for some more time.
  • Grease a plate. Once cooked, pour it on a plate.


  • Make pieces and serve hot or warm. As it cools it will thicken.



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