Vegetable Sooji Dosa

20170629_105531.jpgMornings when I wake usually its a rush with tiffin and breakfast.  The only day I feel very happy is when I make idlis and dosas. You can go on for 2 – 3 days easily.  With no preparations at hand all you can do is make a nice Vegetable Sooji Dosa (I have used broken samba wheat rawa not the fine variety), this is slightly coarse but very filling.

Serves 2-3
1 cup samba rawa
1 tbsp rice flour
1/4 cup curd
1/4 cup paneer (if not curd would do, you can add what you have)
1/2 grated carrot
1 tsp grated beetroot
1/2 onion
Few sprigs of corriander
1 cup water to mix
Salt to taste

1/2 tsp garam masala
1/4 tsp chilli powder/ small cut chilli
1/2 tsp ginger garlic paste
1. Roast the samba rawa, rice flour and add curd, paneer, salt and water and mix well and set aside for 15-20 minutes. You can make this overnight and keep too.
2. In the meanwhile in a pan in a little oil fry the vegetables onion, carrot, beetroot once fried after 5 minutes add the corriander, seasonings and saute for 2-3 minutes.
3. Add the mixture to the rawa mixture and mix well.
4. Grease a non stick pan, and spread a mixture like shown in picture. Keep a lid and let it cook for 3-4 minutes.
5. Turn to the other side, and let it cook on moderate high flame till brownish.
6. Once again turn to the front side and let it turn brownish.
7. Remove and serve hot with chutney/ sauce of your choice.

Do make and let us know your feedback. Thank you.




Carrot Chutney


Carrot chutney (Picture ref: Moong Millet Rice Dosa)

Serve your dosa and idlis with this yummy carrot tomato chutney.


2 medium (orange carrots)

1 medium sized tomato

1/2 small onion

1/2 tsp cumin seeds

1/2 tsp gram dal

1/2 tsp urad dal

1/4 tsp mustard



1. Fry all the above ingredients well using coconut oil.

2. Grind all the above ingredients till fine.

3. Serve with idlis and dosas of your choice.


Moong Millets Rice Dosa


I would wake each morning to see how best I could make something different as well as  healthier for my kids.  Now that they are learning shapes thought this would be interesting enough for kids.

Today’s happy day, shape dosa for kids and few idlis for family (not in the pic). Was quite happy with the rise for the first time, didn’t get sour, properly fermented just right how I wanted it to be. It is good to start the day with something healthy like a Moong Millet Rice Dosa with carrot chutney which is not only filling but nutritious as well. With the help of our tips you will be able to prepare beautiful dosas for your family.

Serves 3-4
1 cup idli rice
1 cup dosa rice
1/2 cup green moong dal
1/2 cup urad dal
1/2 tsp methi
2 tbsp Millet Flakes (any)
1 tsp heaped salt to taste


1. Wash and soak the rice, moong dal, urad dal and methi for about 8-9 hours.
2. Grind all the above ingredients 2-3 times and then add the washed millet flakes.
3. Grind well all the ingredients, the mixer vessel should turn hot enough, this will help in fermentation.
4. Lastly add, salt and grind once again.
5. Let it ferment for about 7-8 hours.
6. You can serve as dosa, idlis, or various shape dosas.
7. Serve with carrot chutney or any other chutney of your choice.

1. You can use the same mixer vessel for fermentation, just cover the mixer lid with a bowl to avoid the air escaping.
2. You can use any other dal too in place of moong dal and create different variety of dosas.
3. You can make idlis as well with the same batter.
4. It is advisable to use millet flakes/ millets as they help in giving a better rise.

In case you have made this dosa, do post your feedback.


Dal paneer parantha

Paneer Parantha

Made this dal paneer parantha which is full of calcium, protein and iron. A good power packed breakfast/ lunch for the day. This makes a great tiffin for children as well.

We are so used to eating dal chawal and I wanted to incorporate it in rotis.  This is what I thought instantly of what could be a complete meal just like dal chawal, taste well as well.

Serves 3-4
Preparation time – 1 hour

1/4 cup split yellow moong dal
1/4 cup yellow toor dal
Ginger garlic paste – 1/2 tsp
Turmeric powder – 1/2 tsp
1.5 cups water
Salt to taste

For outer dough
2 cup wheat flour
Ready cooked dal too can be used

Paneer filling
Paneer 1.5 cups
Onion – 1 small
Jeera – 1/2 tsp
Chilly – Jalpeno variety – 1



Method (Check the steps above)
1. First boil the dal with 1.5 cups water, ginger garlic paste, turmeric powder and salt and take upto 3-4 whistles.
2. Prepare the paneer filling – Take a little oil add onion, jeera, chilly and fry a little. Lastly, add paneer and salt.
3. To slightly hot dal add the wheat flour and mix well. Make a softish firm dough.
For paranthas
1. Take the dal dough on your palms, fill with 1 tbsp paneer.
2. Close the sides of the dough.
3. Roll into into paranthas.
4. Place on the tawa. Leave for 4-5 minutes. Once brown spots appear turn to the next side.
5. Let it cook on the other side for 2-3 minutes, take a fork and start pressing the sides onto the middle, while allowing it to puff up.
6. Spread few drops of ghee on the parantha, and cook till lightish brown.
7. Can be eaten plain or with any chutney of your choice.


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Goli Bajji (Wholewheat)

13173980_10209660674132982_9190766257674093737_nGoli Bajji is one of the Mangalorean snacks introduced to me by my grandfather. Though he is now no more, I shall be always grateful to him to buy me goli bajjes on Sundays after the church celebration.  I miss those days when I am not in Mangalore and during rains or when I feel I must keep the tradition alive, When it rains and you feel like eating something hot there is nothing better than goli bajji fried with your piping hot tea.

It has been my conscious effort to go without any unpolished refined flours so this one is with the goodness of whole wheat.  I intended to make with banana, no sooner I got to make the batter and checked the fridge for the overripe banana, I realised that my younger daughter has already relished it and I decided to use sugar instead.  With these simple home found ingredients you can make delicious goli bajjes for the family and enjoy in the rain.

Makes about 20 bajjes
2 cup wholewheatflour
1 cup buttermilk (1/2 cup curd + 1 cup water)
1 tsp unrefined sugar/ 1 elaichi banana (small variety banana) (whatever available)
2 tbsps gram flour
1-2 tbsps rice flour
2-3 pinches of cooking soda/ fruit salt
1 green chilli cut
1 inch ginger
Salt to taste

1. In a bowl take the wet ingredients – mash the banana, add buttermilk and mix well.
2. Add the dry ingredients – flour, gram, flour, rice flour and mix well
3. Lastly add the cooking soda and more water if needed, mix well it should be a smooth batter little thicker than idli batter but should fall from the spoon (test)
4. Leave the batter to rest for about 5-10 minutes.
5. Keep oil to heat in a kadai, once it is too hot, take the batter at the edge of your fingers and plop it like a round bajje into the oil.
6. Reduce the heat and let it cook to golden brown for about 3-4 minutes, turn it on the other side and cook till slightly dark brown.
7. Serve with coconut chutney and tea to go with.

1. You can add sugar if banana is not available, taste will not change much. I have used sugar, my aunt does make it with banana too – whatever available.
2. This does require a bit practice but should not be difficult using fingers just make a round ball and add in the oil.

Do leave a feedback here. Thanks for visiting.






Red Onion Coconut Chutney


I had been to Mangalore for vacations and every vacation wherever I go I have something new to learn could be about the place or just the food. This time I learnt a chutney by my aunt and it was good with idlis.



2 kashmiri red chillies
1 big onion
1/4 cup coconut
A small pinch of cummin seeds/ jeera
1 small piece of tamarind
A small piece of jaggery/ unrefined sugar
Salt to taste
Little water to grind

For tempering
1 tsp ghee
1/2 tsp mustard seeds
A pinch of jeera
1. Make a paste of the above ingredients
2. Temper with ghee, mustard seeds and jeera.

Tip – You can also use 1 kashmiri chilly and 1 small red chilly for more pungent taste.

Do leave a feedback and send in your suggestions here.

Rice and Samai flakes Dosa


Today is the first day of school and thought it would be nice to do something a bit different adding some more health to the usual dosa so I decided what better than the humble millets as an addition.  The recipe is simple quite filling and quick to make served with a lip smacking tomato chutney.


1.3/4 cups dosa rice
1/4 cup unsoaked little/ samai rice flakes
1/2cup urad dal
1/2tsp methi seeds

1. Wash and soak dosa rice, uraddal and methi seeds together for 5-6 hours.
2. Add unsoaked millets while grinding and leave to ferment for 8-9 hours.
3. In the morning add salt and mix.
4. Take a non stick pan, grease it with ghee/ oil and proceed with the dosa making.
5. The dosas can be served with tomato onion chutney.

Check the recipe for dosa here

Do leave a feedback after preparation. Thank you.