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Masala Kulipaniyaram – Ganpathi festival recipe

This recipe requires idli dosa batter. For the idli dosa batter recipe click here. If you have seen it already, you can continue here ūüôā
Masala paniyaram is made of left over idli dosa batter. A special pan called paniyaram pan is used. Traditionally, this pan was made of iron. I have seen it my grand mother use it to make unni appam.
Now in modern times, we get them as non stick pan where little oil is required to cook.


  1. Idli dosa batter (1 cups)
  2. Onion (1, chopped)
  3. Curry leaves (few, chopped)
  4. Grated coconut (1 tbsp)
  5. Asofotida powder (a pinch)
  6. Ground black pepper (a pinch)
  7. Chilly powder (1/2 tsp)
  8. Green chilly(1/2 chopped)
  9. Oil for cooking.
  10. Salt as per taste.


  • In a vessel, add the idli dosa batter, onion, curry leaves, grated coconut asofotieda powder, ground black pepper.
  • If you want it to be spicy, add green chilly and red chilly powder into the batter.
  • Add salt if required since idli dosa batter will already have salt in it.
  • Mix all the ingredients well.
  • Take a kulipaniaram pan, heat it, add very little oil in each holes of the pan.
  • Pour in the batter and cook it on one side.
  • Turn the other side and cook it the other side as well.

Delicious and crispy Masala paniyaram is ready t be served!

Blog Breakfast Indian cuisine Rice flour recipes South Indian Food Vegetarian

How to make sanas in microwave

Sanas is a rice pancake, very soft and and excellent breakfast dish.

Sanas is a Goan dish. I first tasted Sanas in Bangalore and i liked it very much. It is not idli but looks like one. I enjoyed the tasty sanas which had a beautiful shape and was very soft that melted in the mouth. Traditionally sanas is made in a steamer on a stove. I decided to make the same using a microwave.


  • Rice(1 cup)
  • Freshly grated Coconut(1/2 cup)
  • Yeast(1 tsp)
  • Boiled rice(2 tbsp)
  • Sugar(1 tsp for yeast)
  • Sugar (4 tbsp for appam)
  • Salt (1 tbsp) or as per taste


  1. Soak rice in water for 5 to 6 hours. Drain away the the water.
  2. In a mixer grinder, add the soaked rice, coconut,water and blend well till a smooth batter is formed.
  3. In a bowl, add yeast, water (1 tbsp), sugar(1 tsp) and mix well. Keep it aside till the bubble starts to form and the yeast is active.
  4. In a large mixing bowl, add the rice batter, and yeast and mix well. Keep it overnight to ferment or(6 to 7 hours)
  5. Next day, the batter will rise, hence mix carefully till the batter settles.
  6. Add salt as per your taste and mix again.
  7. In a microwave safe steamer, pour some water. Place small bowls that will give a sanas shape. Grease the bowls with oil.
  8. Pour batter in the bowls covering the 3/4 part of the bowl. Place the batter in the microwave safe steamer and microwave it on high power for 5 minutes.
  9. Take it out of the microwave and check if the sanas is cooked on the inside. Prick it with a toothpick and if it comes out clean, then the sanas is cooked on the inside as well. Remove the sanas out of the bowls. It will come out very easily and will have a beautiful shape to it.

Soft sanas is ready to be served with chutney.


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How to make soft idli using microwave

Idli is a steamed rice pancake and is best served with coconut chutney or sambar. It is an excellent breakfast recipe, Make soft idli using microwave and in very simple and easy method. We get the same authentic taste and well as soft idlis.


  • Rice (3 cups)
  • Black gram dal/Urad dal (Broken or whole) ‚Äď 1 cup
  • Salt (1 tsp)
  • Boiled rice(1/2 cup)


  1. Soak rice & Black gram dal/Urad dal seperately in water for 8 hours.
  2. Drain away the water of Black gram dal/Urad dal and grind it in a grinder/mixer by adding water(1/2 cup) to make a smooth batter.
  3. Pour the batter in a vessel and keep it aside.
  4. Drain away the water from the rice and grind it in the same grinder/mixer by adding water(1 cup) or till the rice immerses into the water to make a smooth batter.
  5. Pour this batter in the same vessel.
  6. Add salt and mix for about 5 minutes.
  7. Keep it overnight to ferment.
  8. In the morning, mix the batter again for 5 minutes. Batter is now ready to make idli.
  9. In a microwave idli steamer, pour the idli batter, close it with a lid and microwave it on high power for 6 minutes.
  10. Take it out of the microwave and check if the idli is cooked on the inside by pricking it with a toothpick. If the toothpick comes out clean, the idli is cooked on the inside.
  11. Delicious soft idli is now ready to be served with coconut chutney or sambar.


Breakfast Dessert Home Cooking Indian cuisine Rice flour recipes South Indian Food Sweet dish Vegetarian

Microwave sweet Kozhikatta recipe

Kozhikatta is a sweet rice dumpling with the filling of coconut and cardamom. It is a delicacy of kerala and made during festivals. Microwave sweet Kozhikatta recipe is made using a microwave without changing the authentic taste and flavor. Its delicious and a wonderful snack.


  • Rice flour (1 cup)
  • Water (1 cup)
  • Coconut (1 cup)
  • Cardamom powder (a pinch)
  • Salt (1/2 stp)
  • Ghee (3 drops)
  • Sugar (3 tbsp)


  1. In a microwave safe bowl, pour water, ghee & salt.
  2. Mix well and microwave it for 4 minutes or till the water boils.
  3. Add the rice flour in the hot water and mix well. Aroma of the rice flour will spread.
  4. Allow the mixture to cool and come to room temperature.
  5. Knead the mixture into a soft dough. No water is needed to knead the dough, just knead the dough that is already mixed with water.
  6. To make the filling, In a mixing bowl, add the coconut, sugar and cardamom powder. Mix it well. The filling is ready.
  7. Make small balls of the rice flour dough. Now gently press at the center of the ball and form a bowl shape of the dough.
  8. Fill in the filling in the bowl and seal it and make a ball shape kozhikatta.
  9. In a microwave safe steamer, place the kohizikatta and steam in in a microwave for 6 minutes on high power.
  10. Prick Kohizhikatta with a toothpick to check if it is cooked well. If the tooth pick comes out clean, then Kohizhikatta is cooked well and nice.

Delicious Kozhikatta is now ready to be served once it cools down. Enjoy !

Microwave kozhikatta recipe

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Ragi dosa

A variation of Dosa, Ragi Dosa, a delicious way to include finger millet or ragi in our diet


  • Ragi/Finger millett (1 cup, roasted & powdered)
  • Whole wheat flour (1/2 cup)
  • Salt (1 tsp)
  • Turmeric powder( 1/4 tsp)
  • Asafoetida powder (1/4 tsp)
  • Cummin seeds (1/2 tsp)
  • Chilly powder (a pinch)
  • Water to make thin batter (1 cup or as needed)
  • Cooking oil (Few drops)


  1. In a mixing bowl, add Ragi/Finger millet flour, whole wheat flour, salt, turmeric powder, asafoetida powder, cumin seeds, chilly powder and add little by little water to make a loose batter.
  2. The batter to make ragi dosa is ready.
  3. Heat a pan, pour 1/4 cup of ragi dosa batter.
  4. Spread it evenly as you would do for dosa.
  5. Add few drops of oil.
  6. Once when one side is cooked, turn the other side and cook the other side.
  7. After cooking both sides, take it off the pan into a serving dish.

Delicious and healthy ragi dosa is ready to be served with coconut chutney or onion chutyen. Enjoy!


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Adai recipe

Adai is a very healthy pancake made from lentil and rice. It is popular in TamilNadu and can be enjoyed by all. It is completely gluten free as well.


    • Idli rice (1/3 cup)
    • Red gram dal (Tur dal)
    • Bengal gram dal(1/2 cup)
    • Black gram dal (urad dal) (1/4 cup)
    • Green gram dal (mung dal)(1 tbsp)
    • Dried red chillies(4)
    • Freshly grated coconut(3 tbsp)
    • Water(1 cup)
    • Regular rice(sona masoori)(1/3 cup)

Method: In a bowl, wash and soak raw rice like sona masoori and idli rice for 1 hour. In another bowl wash and soak the lentils like red gram dal(tur dal), bengal gram dal(chana dal), black gram dal(urad dal), green gram dal(moong dal) for 1 hour. Drain water from the rice and lentils. Add both the rice and lentils in a mixer grinder. Add the dried red chillies, freshly grated coconut and little by little water to make a thick coarse batter. I have added 1 cup of water and grind them together. Pour the batter in a bowl and will make pancakes of it. For that, heat a pan, add 2 tbsp of batter and spread it evenly. Add few drops of cooking oil on its sides and cook it on medium flame for 2 minutes. Once one side is cooked, turn the other side and cook for another couple of minutes. Once both sides are cooked take it off the flame. Serve hot addai along with coconut chutney. ADAI

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Pal poli – A recipe for Ganesh Chaturti

Pal poli is a very tasty sweetmeat which can be served for Ganesh Chaturthi. It is not a very common dish so you can surprise your guests with this easy to make dish.



  • Semolina (1 cup)
  • ghee (4 tbsp)
  • All purpose flour/Maida (1 cup)
  • Milk (2 cups)
  • Saffron (a pinch)
  • Condensed milk (2 tbsp)
  • Oil to deep fry
  • Almonds (few chopped, for garnish)


  1. In a mixing bowl, add semolina, ghee(2 tbsp) and mix well.
  2. Add refined flour or maida and mix it well.
  3. After mixing it well, add little by little water and make a stiff dough. Knead it and allow it to rest for 15 minutes.
  4. While our dough is resting, let us get our saffron milk ready.
  5. For that heat a pan, add milk & bring it to a boil.
  6. In a separate small bowl, add a pinch of saffron, add 1 tsp of water and soak it for 5 minutes. This will make the saffron soft.
  7. Once the milk comes to a boil, reduce the flame and stir it for 5 minutes so as to get a creamy texture.
  8. Add the soaked saffron into the milk and continue cooking in slow flame. The milk will change its color and the delicious aroma of saffron will spread.
  9. After 1 minute, add the condensed milk and continue stirring.
  10. In case you do not have condensed milk, you can substitute it with sugar.
  11. Continue stirring for another 2 minutes or till the creamy consistency of the saffron milk is reached.
  12. Switch off the flame and keep it aside.
  13. Take the dough that is being resting for 15 minutes, and make small balls out of it.
  14. Place a ball on a flat surface, with the help of a rolling pin, flatten it and roll it thin.
  15. Once flattened, take few drops of ghee and spread it evenly on the surface.
  16. Now fold the poli into half, press gently and apply few drops of ghee on the upper surface.
  17. Now fold it from the other side. It will have a triangular shape.
  18. Now with the help of a rolling pin, roll it once again, flatten it and make it thin poli. Now the poli has
  19. got beautiful layer as it is stuffed with ghee.
  20. Prick the polis with a fork or knife so that it doesn’t rise.
  21. Heat oil to deep fry.
  22. Once the oil become hot, add the polis into it and deep fry till it turns light golden brown in color.
  23. Take the polis off the flame into a tissue paper to drain away the excess oil.
  24. Place the polis into a dish, pour the saffron milk all over the polis and allow it to soak into the creamy milk.
  25. Allow the polis to turn soggy in the milk.
  26. Now in a serving dish, take the soaked polis leaving the milk behind.
  27. Take few chopped almonds and garnish it on the paal poli.

Delicious Paal poli or milk poli is ready to be served. Enjoy!

pal poli