Poori | Plain Dosa | Masala Dosa | Stuffed Vegetable Parathas | Naans | Chappatis |Cashew nuts and raisins pulao | Uttappam | Paalappam | Kozhukkatta | Maida Ada (Madakkusaan) | Puttu | Idli



Atta – 400 gms
Oil – 1 cup
Fat – 30 gms
Salt to taste
Directions: Sieve the atta. Add oil to flour. Add salt and enough water to make a stiff dough. Keep the dough for an hour. Knead it properly with oiled hands and then make balls and roll out. Fry the pooris by gently pressing down with a spoon. When it gets puffed up, turn over until it becomes lightly brown in color. Drain on paper and serve hot.

NB : Small amount of melted ghee or gingelly oil may be mixed with the flour before preparing dough to get richer poories.

Plain Dosa


Rice – 300 gms
Split black gram – 100 gms
Gingelly Oil – 30 gms
Salt to taste
Directions: Soak rice and gram separately. Grind rice coarsely and gram to a smooth paste. Mix them together and leave overnight for fermentation. Next day morning, add salt and lukewarm water to form a pouring consistence. Heat the pan and grease lightly with gingelly oil. Pour a spoon full of mixture and spread it on the pan in a circular manner to get a round shape. Cook for 2 to 3 minutes. Turn it over and cook for another 1 or 2 minutes. Serve hot with coconut chutney or sambar.

NB: A cut onion or oil dipped cloth may be used to wipe surface of pan to prevent the batter from sticking on it.  

Masala Dosa


Rice – 1 1/2 cups
Urad dal – 1/2 cup
Large potatoes – 2
Medium sized onion (chopped) – 1
Yellow split peas – 1/2 teaspoon
Mustard seed – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Green chili – 2
Oil – 1 tablespoon
Salt to taste
Directions: Soak rice and urad dal for atleast 6 hours in water, separately. Grind them to paste.  The batter is prepared by mixing together and adding salt with water. Leave it overnight and the next day mix onion and chillies to the thin batter. Heat pan with little ghee or oil. Pour the mix on pan to make thin Dosa.  Turn over and cook both the sides. Heat oil and add mustard seed, onions and spices. Fry on medium heat until the onions turn golden brown in color. Mix it with potatoes and cook some more. Add the prepared filling inside the Dosa and roll. Serve hot with Chutney.

Stuffed Vegetable Parathas


Wheat flour – 1 1/2 cups
Grated cauliflower – 1 1/2 cups
Green chillies (chopped) – 2 to 3
Chilli powder – 1/2 teaspoon
Ginger (grated) – 1 teaspoon
Carom Seeds (ajwain) – 1/4 teaspoon
Coriander leaves (chopped) – 2 to 3 tablespoon
Ghee – for frying
Salt to taste
Heat a frying pan and place the parata in it. In a low flame cook on one side for 2 minutes. Turn over and cook the other side till it becomes brown in color. Apply some ghee on both sides and remove from pan. Wipe off the remaining oil and fry the parathas. Serve hot with chutney.
Directions: For the stuffing, mix the coriander leaves, ginger, green chillies, chilli powder and salt with cauliflower.For the parathas, add salt, carom seeds and ghee to the flour and knead into dough with the required quantity of water. Cover and keep aside for half an hour.Divide the dough into 5 portions. Roll it in a round shape and place 1 tablespoon of the cauliflower stuffing in the centre. Seal the edges and shape into balls. Gently roll out each ball into a paratha.



Refined flour – 4 cups
Onion seeds – 1 teaspoon
Baking soda – 1/4 teaspoon
Baking powder – 1/2 to 3/4 teaspoon
Milk – 2 to 3 tablespoon
Fresh curds – 2 tablespoon
Egg – 1 or Dry Yeast – 2 teaspoon
Sugar – 2 to 2 1/2 teaspoon
Ghee/oil – 4 to 5 teaspoon
Salt to taste
Directions: Mix the flour, baking soda, baking powder and salt into a serving dish. Add the onion seeds. Break the egg in a bowl, add sugar, milk, curd and ghee. Make a well in the centre of the flour and pour the egg mixture into it. Knead into firm dough by gradually adding little water. Keep aside in a warm place for about 2 hours. Knead again. Divide the dough into 10 balls. Roll each ball into a triangular shape. Preheat a tava on medium heat. Wet one side of the naan using water. Place, wet side down, on the tava. Reduce the heat and roast for a few seconds. Turn over and roast the other side. Remove from heat and serve hot with paneer matar.



Wheat flour – 2 cups
Water – to make the dough
Salt to taste
Directions: Mix the flour with sufficient water and knead into dough. Keep it aside for some time. Divide the dough into 10 equal balls. Roll them out into chappathis.Preheat a tava on medium heat. Place a chappati in it and roast for a few seconds. Turn over and roast the other side too. Remove from the tava and roast both the sides directly over the flame for a few seconds, till it swells up. Serve hot with some curry.

NB : Instead of placing the chappatis over the flame directly, pressing the chappathis with oil dipped cloth can also make it swell.

Cashew nuts and raisins pulao


Fine rice – 400 gms
Cashew nuts – 50 gms
Raisins – 50 gms
Cardamom – 3
Cinnamon – 1 piece
Cloves – 5
Onions – 2
Carrot – 100 gms
Fresh Leaves – 100 gms
Eggs (optional) – 2
Vanaspathi – 60 gms
Water – 400 ml
Salt to taste
Directions: Clean and wash rice. Cut carrots and french beans lengthwise.Heat a frying pan and pour a tablespoon of ghee in it. Fry cardamom, cinnamon and cloves. Add rice and fry it on a low fire, until it becomes light brown. Add salt. Cook the rice together with the masalas and add 2 cups of water. Heat the remaining ghee in a frying pan and fry cashew nuts and raisins and keep aside. Fry the onions, till they turn deep brown color and crispy. Remove the cooked rice to a shallow serving bowl. Garnish with boiled eggs and fried cashews, raisins and onion strings.



Boiled rice – 3 cups
Black gram – 1 1/2 cup
Fenugreek Seeds – 1 tablespoon
Onions (large) – 3 or 4 (finely chopped).
Green chillies – 4 chopped
Curry leaves – few
Salt to taste
Directions: Soak rice with fenugreek seeds and gram separately for atleast 5 hours. Grind them separately, to a smooth paste. Add salt, mix paste thoroughly and keep overnight for the batter to ferment. When fermented, add onions, green chillies and curry leaves to the batter and mix well. Heat tava and pour the batter over it. Pour some oil on top side. Turn over and cook on a slow fire.



White raw rice – 3 cups (finely powdered)
Coconut – 1
Yeast – 1 teaspoon (Toddy can also be used for the purpose of fermentation)
Sugar – 4 teaspoon
Water – 1 cup
Lukewarm water – 1/2 cup
Cooked rice – 2 tablespoon
Salt – 1/2 tablespoon
Directions: Mix sugar and yeast and mix with warm water. Keep aside for 10-15 minutes until froth appears.Grind cooked rice with 1/2 cup of water to make a paste. Sieve the rice flour in to a basin. Mix rice paste, fermented yeast and water. Knead it for in to soft dough and allow it to ferment for about 4 hours.Extract the milk from the coconut in 3 cups of water. Add the coconut milk to the mixed dough and make a thin batter. Make sure that no lumps are there in it.  Add sugar according to taste and keep the batter for further fermentation. Finally add salt and mix well.Heat the vessel or the Appam chatti for preparing paalappam and rub gingelly oil. Pour a small amount of this mix into the appam Chatti and rotate the Chatti with hand. This is done to spread the batter on the sides of the chatti in a thin layer while the remaining batter remains at the centre. Cover it with a lid. Lower heat and cook for about 3 minutes.After sometime the centre becomes soft and the edges resemble that of a crispy lace. Remove from chatti and serve it with some curry.



Rice flour – 1 cup
Oil – 3 tsp
Jaggery – 1 cup
Water – 1 cup
Salt to taste
Grated coconut – 1 cup
Directions: For the crust : Fry the rice flour in a pan till it becomes moderately hot. Pour a cup of water into the pan and allow it to boil. When it boils well add 2 teaspoon oil, salt, the roasted rice flour and stir well. Keep stirring till the water gets evaporated and remove it from flame. After cooling it knead the dough leaving no lumps. For filling: Powder the jaggery and put it in a pan. Heat it till the jaggery is completely dissolved.  Then add coconut and stir well. After all the water evaporates remove it from the stove. Take some oil in your palms and a small quantity of the kneaded dough. Make it into a small ball.  Make a pit inside the ball with your finger and put the filling into this space. Then seal the top properly with the sides of the cup. Prepare all the kozhukkattas in this manner and steam it in the idli cooker. After it is cooled take it out from it. Make sure that the kozhukkattas are not taken out when it is hot or else it might break.

Maida Ada (Madakkusaan)


Maida/flour – 2cups
Sugar – 2tablespoon
Egg – 1
Salt to taste
Vegetable oil
For filling:
Scraped coconut – 1 cup
Powdered Sugar (or jaggery) – 1 cup
Directions: For the crust : Beat the egg and after adding sugar continue the beating. To this add salt and maida and mix properly.  Make a smooth batter by adding some water to it. There should not be any lumps in it and keep it aside for 10 minutes. Take a pan, pour some vegetable oil and then the batter to make the dosas.
For the filling: Mix the grated coconut and jaggery. Take a dosa and spread the filling mixture and fold. Serve hot.



Rice powder – 2 cups
Grated coconut – 1/2 cup
Water as required
Salt to taste
Directions: Mix rice powder with very little water to make it wet. Take some water in a Puttu vessel and heat it. Inside the puttu kutti, fill the wet rice powder and coconut in different layers. First fill the puttu kutti with some coconut followed by the wet rice powder. After filling it about half the length, put some coconut and fill the rest by wet rice powder. Steam cook this mixture with a covered lid for about 8 minutes till the vapour comes out. Remove it from the heat and push the contents in it into a plate. Serve it with bananas or papad.



Parboiled rice – 3 cups
Urad dal (Black gram) – 1 cup
Salt – 1 tea spoon 
Oil or ghee
Directions: Soak rice and dal separately and grind them by adding some quantity of water. After that mix rice, dal and salt to form a thick batter and pour water if required. Keep this mixture overnight for fermentation. The next day morning, stir this mixture well. Take idli cooker and grease the idli cups with oil or ghee. Pour the batter over it and steam cook it for about 15 minutes. Remove the idlis from the cup and serve hot with chutney and sambar as required.