Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.


Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 2 tsp

Water – To knead the dough


  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.


  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.


  • Remove it from the oil and drain it on a tissue paper.
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Thattai Murukku/ Nippattu

Thattai Murukku is a traditional crispy South Indian snack. We make this for Gokulashtami and offer it to God. In karnatak this is called as Nippattu. This is a simple and easy snack made with rice flour and urad dhal flour. You can use the same dough that you make it for uppu seedai. But for this recipe you add red chilli powder to make it spicy. Only after I started to make this recipe lots of doubt came into my mind. I was continuously asking my mom and grandmom for help over phone. Thank you for their patience and giving me some interesting and useful tips to make crispy and tasty thattai murukku.



Rice flour – 1 cup

Urad dhal flour – 1 ladle or 2 tbsp

Red chilli powder – 1 tbsp

Asafoetida – 1/2 tsp

Channa dhal/Fried gram  – 2 tbsp

Curry leaves – few

Salt – To taste

Butter –  1-2 tbsp

Water – To knead the dough

Oil –  For frying

Rice flour


Urad dhal flour

  • Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
  • Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
  • Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
  • Store it in a container.

Channa dhal/ Fried gram

Soak  the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients (OR) you can use the fried gram. Take a tablespoon of fried gram and roast it. Mix it with other ingredients.


  • In a bowl add all the ingredients mentioned and mix well without adding water at first.
  • Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
  • Heat oil in pan and add 1 ladle of the oil to the dough. This is to make the thattai crispy.
  • Make it to a thick dough.
  • Apply oil in your hands and on a plastic paper.
  • Make a small lemon sized balls and place it on the paper.
  • Gently press it with your hands to make it a flat patties.
  • With the fork prick the patties here and there to make it a flat crispy thattai. Else the thattai will pluff up like a poori.(Thank you amma for this most important step).
  • Heat oil in a pan. Slowly turn the plastic paper on your hands and gently drop the thattai in the oil.
  • Remove it from the oil once it turns golden brown and the sizzling sound stops.
  • Store it in an air tight container.
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Neyyappam/Unni appam

Neyyappam is the traditional sweet recipe in Kerala and Tamilnadu made of rice flour and jaggery. It is also called as rice pancakes. Neyyappam is mainly made on Aavini avittam and Karthigai Deepam. It can be stored in an air tight container for about a week. You can make it in traditional bronze appa kaaral or in non-stick. it is similar to Dutch Aebleskiver.



Raw rice – 1 cup

Jaggery- 11/4 cup

Cardomom powder- 1/2 tsp

Coconut  – thinly sliced 2 tbsp

Banana- 1


  • Soak the rice in water for 8 hours/overnight.
  • Drain the water completely and grind it to a nice flour.
  • Take jaggery and add 1/4 cup water to dissolve the jaggery.
  • Strain the jaggery water to remove the dust particles.
  • Pour the jaggery water into the flour and mix well to make a thick batter.
  • Add thinly sliced coconut and cardomom powder. Mix well.
  • Grind the banana and mix with the batter. It helps in making soft appams.
  • Keep Appa kaaral in the stove and add two drops of ghee into each hole and allow it to heat.
  • Now add the batter into 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 or cold. Shelf life will be for three to five days.


Note: While using bronze appa kaaral you have to use ghee to avoid the batter sticking to the vessel.

When I made in Non-stick Appa kaaral I used ghee only once.

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Plantain falafel

Falafel is a middle eastern recipe. It is a deep-fried ball made from chick peas. I used cooking plantain instead of chickpeas. This recipe was started as a mistake. I was about to make vaazhakaai podimas. When I pressure cooked it, it was over cooked. So I neither want to continue with the same recipe nor want to waste it. I want to make something different out of it. Once I have heard my brother saying about falafel. It was in this way, this recipe was made at home.



Cooking plantain – 2 Nos

Besan flour – 2 tbsp

Rice flour – 2 tbsp

Red chilli powder – 2 tsp

Garam masala powder – 2 tsp(optional)

Salt- To taste

Sooji – To coat the balls

  • Cut the plantain into half and pressure cook it.
  • Now remove the skin and mash it well in a bowl.
  • Add besan flour, rice flour, red chilli powder, salt, garam masala powder into it.
  • Mix all the ingredients together with a ladle.
  • Now make the mixture into small balls about the size of a ping-pong ball and place it on a plate.


  • Coat it with sooji and keep aside.
  • In a [pan add cooking oil and turn on the stove.
  • Deep fry the balls in medium flame until they turn golden brown.


  • Serve it hot with ketchup or tomato sauce.


Note: You can also add cilantro, cumin seeds along with this.

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Cheese-bread sandwich

Cheese and bread are usually the favourite among the kids. Usually my appa makes yummy bread-jam-butter for our family. He also makes toasted bread for us. He does it with patiently by applying butter on one slice, jam on the other and making it a sandwich. Though it is a very simple one, the love with which he makes it a very special dish for us. And this time, I want to make this for him and my family. My brother bought the red chilli and pepper cheese which has its unique taste than the normal one. And i made this at home for the breakfast. it was tasty and filling. You can also add your favourite veggies in the sandwich.



Bread – 1 loaf

Red chilli cheese – 1 pkt

Pepper cheese – 1 pkt

Ghee – To toast

Cilantro – few

  • Grate the red chilli cheese and pepper cheese and mix them together.
  • Apply bread one one side of the bread and toast it in medium heat on a skillet.


  • Now add the grated cheese on the top of it.
  • By the time it gets toasted on oneside, the cheese gets melted.


  • Add chopped cilantro in the centre.
  • Similarly do it with the other slice of bread and place it over the first slice with the toasted side of the bread outside.
  • Your cheese bread sandwich is ready.


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