Idli is a South Indian tiffin that is made with rice and urad dhal batter.Since the starch is broken down into simple substance, it is easy for digestion. You can find this recipe as a regular breakfast recipe in most of the houses. This can be served with sugar when a person suffers fron fever :P.



Boiled rice – 3 cups

Urad dhal – 3/4 cup

Fenugreek seeds – 1 tbsp



Wash and soak the ingredients separately for 6-8 hours or overnight.

Next day drain the water and grind the urad dhal in the grinder until it becomes fluffy.

Sprinkle little water now and then while grinding. Grind for 45 minutes.

Collect the urad dhal batter in a container and add rice and fenugreek seeds along with the salt.

Grind until the rice batter becomes soft.

Sprinkle little water now and then while grinding.

Then pour the urad dhal into the grinder and allow it to grind for five minutes.This will make the urad and rice batter to blend well.

Allow it to ferment for 24 hours.The fermented batter will have a porous look.

In a pressure cooker add water and switch on the stove.


In a ladle add the batter in Idli pan. Fill all the pans with the batter and keep it in the pressure cooker.

Steam cook for 15 to 20 minutes.


Dip a spoon in water and slide around the edges to remove the idlis.

Serve it with Coconut chutney,tomato goths, dosai milagai podi.Image

Please follow and like us:

Huli Avalakki

Huli Avalakki is made with beaten rice. It can be called as podi aval upma in Tamil. I learnt this recipe from one of our family friends. This is one of the Karnataka recipes. It is easy to make. I like to have it with banana slices. Image


Beaten rice – 2 cups

Tamarind – Gooseberry size

Rasam powder- 2 tbsp(refer posting on Dec 4th)

Salt – As required

Turmeric powder -A pinch

Jaggery- 1/2 tsp

Water – 1 cup

For Seasoning

Mustard seeds – 1 tsp

Ground nuts – 4 tbsp

Channa dhal – 1 tsp

Urd dhal – 1 tsp

Curry leaves  – 2 arc

Turmeric powder – A pinch

Gingelley oil – 2 tbsp

  • Ground the beaten rice into a coarse powder.
  • Boil the water and add tamarind into it.  Extract tamarind juice and filter it remove the dust
  • In the tamarind juice add rasam powder, salt, jaggery, turmeric powder and mix well.
  • Pour this into the ground beaten rice and mix well.
  • Press it tight and leave it for half an hour. This will help the beaten rice to absorb the water that we have added.


  • In a kadai, add oil and splutter the mustard seeds. Once they crack, add channa dhal, urad dhal, groundnuts and fry till golden brown.
  • Then add turmeric power, curry leaves.
  • Finally add the beaten rice mixture and mix it well with the seasoning.
  • Keep it in sim for five minutes and turn off the stove.
  • Serve it with banana slices/ pickle.


Please follow and like us:

Idiyappam/Sevai/String hoppers

Idiyappam/Sevai/String hoppers is a common dish that we make at home. Since it is steam cooked, it is healthy.   This can be made in two different ways and served in many ways. This is made with rice and pressed into noodles with murukku maker or sevai naazhi.  Myself and my brother are in love with this dish. of course most of the kids likes this recipe.


Boiled rice – 3 cups


Salt – To taste

  • Wash and soak the rice in water for 6-8 hours.
  • Drain the water and grind the rice in the grinder by sprinkling water into it.
  • Grind it to a smooth batter.                                                                                                    (This batter can be used to make verumarisi adai/ idiyappam)

Method 1

  • Later take the batter and add water to make it little watery. Add salt.
  • Now pour this into the rice pan and steam cook it  for 20 minutes.


  • Then make the rice cake into four or five parts and put it into the sevai naazhi and press it to make rice noodles.
  • Cover it with the damp.


Method 2  

  • Take 1 cup of water, add salt, oil and allow it to boil.
  • Add 1 cup of rice flour into it and mix well to make the dough.
  • When it is warm, insert it into the murukku maker and press it gently.
  • Then steam cook it.


Serving methods

  1. Serve it with coconut milk.
  2. Splutter it with mustard seeds, urad dhal, channa dhal, red chillies, curry leaves. Mix well and serve with Sambar/Curd.
  3. You can add a pinch of turmeric powder to the second method of serving and add 1 tsp lemon juice to make lemon sevai.
Please follow and like us:

Kuzhi paniyaaram/Uppu appam

Kuzhi paniyaaram is made out of idli/dosa batter. if you are bored of making idli and dosai, you can try making this recipe. If you have the idli batter, then it can be prepared in a jiffy. You can make this as a evening snack or can pack this in a tiffin box with cilantro/tomato/kaara chutney.Image


Idli batter- 4 cups

Corn flour – 3 tbsp

Rice flour – 8 tbsp

Plain flour – 2 tbsp

Cliantro (chopped)-  4 tbsp

Curry leaves(chopped) – 2 tbsp

Ginger(Chopped)- 2 tsp

Green chillies – 3

Coconut (sliced thinly) – 2 tbsp

Cumin seeds – 1 tbsp

Salt – As required

Asafoetida – A pinch

  • Mix the idli batter with rice flour, corn flour, plain flour without forming any lumps.
  • The batter should not be too watery. It should be of thick consistency.
  • Now add the chopped cilantro, curry leaves, cumin seeds, ginger, salt, asafoetida and thinly sliced coconut to the batter and mix well.
  • The batter is ready to be used.


  • Keep the appa kaaral in the stove. If you are going to use the bronze appa kaaral, then you have to add oil every time you pour the batter. But if you are going to use non-stick, it is enough to apply oil once in the beginning.
  • Now add the batter in the holes and allow it to cook.
  • Gently turn it with a stick to cook the other side.


  • Appam will be golden brown in colour.
  • You can serve it hot with cilantro chutney or kaara chutney.
Please follow and like us:


Aapam – Queen of kerala is a fermented flat bread made out of rice. It is very simple, delicious and goes best with vegetable stew and Coconut chutney.



Raw rice-  1 cup

Par-boiled rice – 1 cup

Coconut milk – 4 cups

Dry yeast – 1 tsp

Sugar – 1 tbsp

Baking Soda – A pinch


  • Soak raw rice and par-boiled rice in water for 12 hrs. Drain it and grind it to a fine batter.
  • Dissolve yeast in 2 tbsp of milk and mix it in the batter. Allow it to ferment for 24 hrs.
  • Take 1 coconut, grate it and add 2 cups of water and grind it. Coconut milk is ready and keep it aside.
  • After 24 hrs, the batter would have raised.
  • Now add the coconut milk, baking soda, sugar to the raised batter. Mix well. The batter should be slightly watery. Now you have the batter ready to be made into aapam.
  • Take a deeper non-stick tava and gently coat it with 1tsp oil. So that the batter wont stick to the pan. This is done only before making first aapam.
  • Take one ladle of the batter and pour it in the center of the tava. Now slowly rotate so that the batter forms a thin layer on the sides leaving the center portion thick.
  • Cover it with a lid and cook until you see the outer layer leaving from the tava.
  • The center will be fluffy.
  • Serve with Coconut chutney or Vegetable stew.

Note: I substitute coconut milk with cow milk and found it equally good.


Please follow and like us: