Butter Dosa
These butter-rich dosas, called as “Davanagere Benne Dosa”, are the speciality dish of “Davanagere” a city of Karnataka. I got the recipe from a leading newspaper. However, I… Read More »
Red Aval (Poha) Kozhukattai
Method: Wash the poha and soak it in water for about half-an-hour. Drain the excess water if any. Put the soaked poha in a vessel and add salt…. Read More »
Tomato Upma
Method: Chop onion, ginger and tomatos finely. Slit green chillies lengthwise. In a frying pan (kadai), put a tablespoon of oil and fry the rawa till it changes… Read More »
Broccoli Masal Dosai
Method: To prepare the Masala: Separate the florets and cut it into medium size pieces lengthwise. Boil 4 to 5 cups of water and add a pinch of… Read More »
Thalicha (Seasoned) Idli
Method: When we have over fermented or left over idli batter, normally we make Dosa, Oothappam etc. Instead, we can season the batter and make this spicy idli…. Read More »
Corn Meal Kichadi
Method: In a kadai put a teaspoon of oil and fry the corn meal for one or two minutes. Remove and keep aside. Chop onion lengthwise. Cut the… Read More »
Ragi Vermicelli (Sweet & Savoury)
Most of the food product companies are selling Ragi Vermicelli (Semiya) with their brand names. I used “Anil Ragi Vermicelli” and prepared these sweet and savoury dishes. Cooking… Read More »
Corn Meal Idli
Coarsely ground corn is called “Corn Meal” and it is available plenty in all the shops. Cornmeal contains a long list of nutrients and loaded with lots of… Read More »
Ragi Idli and Dosai
Ragi idli can be prepared with different methods. 1st Method – Soak whole ragi grain – 1 cup, Idli Rice – 1 cup, Urad dhal – ½ cup,… Read More »
Coriander Idli
Method: Put coriander leaves, ginger and green chilli with a pinch of salt in a mixie and coarsely grind it. Add this to the idli batter. In a… Read More »
