Category Archives: Breakfast

Maida Phanna Polo

Maida /all purpose flour 1 cup, grated coconut 1/4 cup, 3 to 4 green chillies, ginger small piece, sugar 1 tsp, salt to taste.

In a mixie take coconut gratings, green chillies, ginger and salt and grind just 10 seconds. Transfer this paste to a bowl. Add maida flour to this mixture. Slowly add water and mix to get a batter without any lump. Season it with mustard seeds and curry leaves in oil / ghee. Heat tawa and pour a laddleful of batter as you do with regular Dosa batter and spread out. Sprinkle oil / ghee and cook on both sides.Serve with home made butter or chutney.

maida pp


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Posted by on April 5, 2018 in Breakfast


Appam & Veg Stew

Appam:- Soak Two glass Raw rice into water for four hours. Then grind 1/2 grated coconut, 1/2 cup boiled rice (cooked), Suger (little), salt & 1/4 tsp yeast well. Then add this soaked rice into fine paste (batter must be little loose). Ferment it for eight hours. Veg stew: First cut onions lengthwise. Then cook potatoes cut in to cubes separately. Take first & second milk of coconut. Take a kadai. Put oil in it. Then add green chillies, Sliced onions & sauté well. Then put second coconut milk. Give a nice boil till it softens. Then add cooked potatoes & salt. Last add thick coconut milk (add diluted cornflower) & give a boil. Switch off. Then add pepper powder, curry leaves & corriander leaves.


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Posted by on April 5, 2018 in Breakfast


Onion Cabbage Spicy Mini Idlies (Sanna Idli)

Ingredients: 1 cup idli rava, 1/2 cup grated coconut, 3 taps red chilli powder, 1 big onion finely chopped, 1/4 cup finely chopped cabbage and salt to taste.

Method: Mix the above ingredients. The batter should be thick & not watery. Grease the idli mould with oil & pour the batter and steam it for 10 – 15 minutes.  Allow it to rest for 10 minutes. Then unmould. Serve with coconut oil.



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Posted by on February 7, 2018 in Breakfast


Mysore Masala Dosa

for mysore masala dosa batter:
  • 1½ cup dosa rice / sona masuri rice
  • ½ cup urad dal
  • 1 tbsp toor dal
  • 1 tbsp chana dal
  • ¼ tsp methi / fenugreek seeds
  • water for soaking
  • ½ cup thin poha / aval / flattened rice / avalakki, washed
for aloo bhaji:
  • 2 tsp oil
  • 1 tsp mustard / rai
  • ½ tsp cumin / jeera
  • 1 tsp chana dal
  • ½ tsp urad dal
  • pinch of hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp salt
  • 3 potato, boiled & mashed
  • 2 tbsp coriander, finely chopped
  • 1 tbsp lemon juice
for red chutney:
  • 2 tsp oil
  • 2 tbsp chana dal
  • 1 inch ginger, chopped
  • 3 clove garlic, chopped
  • ½ onion, finely chopped
  • 3 dried kashmiri red chilli
  • ¼ tsp turmeric / haldi
  • ½ tsp salt
  • ¼ cup water, to blend
other ingredients:
  • ½ tsp salt
  • ¼ tsp sugar
  • butter for roasting
Instructions ( 1 cup =255 ml)
  1. firstly prepare dosa batter, red chutney and aloo bhaji.
  2. once the dosa batter has fermented well mix it gently.
  3. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
  4. also heat the griddle and pour dosa.
  5. add in 1 tsp of butter, 1 tbsp red chutney and spread.
  6. also, add in potato bhaji filling .
  7. roast for 15-30 seconds and fold the dosa.
  8. finally, serve mysore masala dosa hot with coconut chutney and sambar.

Courtesy: Hebbars Kitchen


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Posted by on January 11, 2018 in Breakfast


Kurkuri Bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

Kurkuri bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

1 cup udad dal & 2 cups rice soak it separately & grind it separately then mix it in a bowl. Add salt n keep it overnight, next morning take 1 cup maida, salt & sugar & make a thick paste of it adding little water mix this with rice & udad batter keep it for 10 minutes. Batter should be thick, heat dosa pan sprinkle water rub it with cloth, add batter spread it make a thick dosa pour ghee & fry it on both side till crisp. Serve it with Chutney


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Posted by on December 4, 2017 in Breakfast


Paper Dosa


1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving
coconut chutney

Method: Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well

Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency

Add the salt and mix well

Heat a non-stick tava (griddle) and grease it lightly using ghee

Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth

Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle

Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll

Repeat with the remaining batter to make 9 more dosas. Serve immediately with sambhar and coconut chutney.



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Posted by on November 16, 2017 in Breakfast


Godi idli & home made butter

Ingredients: 2 cups dosa rice, 1/2 cup beaten rice (phovu) 1/2 cup fresh coconut grating, jaggery (according to your taste), few raisins & cashew nuts bits,  salt to taste, 1/2 cup yogurt or buttermilk

Method: Soak rice in water for an hour. Grind it with coconut gratings & beaten rice smoothly.While taking out add jaggery, little salt & grind for 2 minutes and take out in large vessel. The batter should be thick & not watery. (idli batter consistency) & keep aside over night. Next day beat the batter well. Add 1/2 tsp eno fruit salt or soda powder & make idlies. Enjoy with home made butter.


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Posted by on January 12, 2017 in Breakfast