Idli – Steamed Rice and Lentil Cakes Video Recipe

Idli is a south Indian traditional breakfast recipe. This is usually accompanied with spicy lentil soup, Sambar and/or with coconut chutney. Idlis are light on your tummy as they are steam cook. There are many ways to prepare them, every household has their own recipe, but here is my version.


Serves – 2
Soaking time – 8 hrs or overnight.
Grinding time – 30 mins
Fermenting time – 8 to 10 hrs
Cooking time – 15 to 20 mins
Ingredients :

  • Parboiled Rice (Idli Rice) – 3 Cups
  • Black Gram Dal – 1 Cup
  • Fenugreek Seeds – 1 tsp
  • Salt – to taste
  • Water – as required
  • Water (for grinding) – 700 ml or as required
  • Oil or ghee (for greasing) – 1 tsp

Procedure :

In a bowl add in the rice and wash, rinse with fresh water and drain. Again add fresh water and soak the rice in enough water for 8 hrs. (As the rice expands while soaking in the water make sure that you add enough water nearly double in the quantity of the rice)

Do the same thing with the dal, but in a different bowl. Then add in fenugreek seeds. So, the fenugreek seeds will be floating on the top.

So now forget about the resting time of the dal and rice. Leave it for 8 hrs without covering it.

So once the soaking time is finished, drain the remaining water from the dal and rice set aside.

Grind the rice into a smooth paste (can be little coarse) adding the water as required. Set aside.

Grind the dal and fenugreek mixture to a smooth paste until you get bubbles in the batter and batter is white, light and fluffy.

Mix both the rice and dal batter together and leave it in a warm place for 8 to 10 hrs until the batter doubles in volume or it should have tiny bubbles. (I usually preheat the oven to 200 F then turn it off and place the bowl of the batter in it with its mouth covered half a way through and also turn on the light of the oven too)

Once the batter is fermented, add salt and mix well till blended really nice. You may or may not need additional water into the batter. The batter should be thick and have pouring consistency.Grease the idli moulds (with oil or ghee) and pour to batter into the moulds giving some place for the batter to expand.

Arrange the molds in a position so that the holes on each mold should be in a zig zag manner rather than in a straight line. So that it has enough room to puff up without sticking to the upper molds.

Add in 2 cups of water into the idli cooker and place the idli stand and steam cook till the  cold knife inserted at the center if any idli comes out clean.

Once they are done, remove from the cooker and rest for 2 mins, then remove using a spoon (dip the spoon into chilled water then use it). Serve it with hot sambar or chutney.




Ginger Rasam – South Indian Recipe

There are many variations in making rasam and in this episode you can find me making Ginger flavored rasam. This is great had with hot steamed rice







Serves – 4
Preparation time – 10 mins
Cooking time – 10 mins


  • Skinless Pigeon Peas (washed, rinsed and cooked in 1/4 cup of water and cook till smooth) – 2 Tbsp
  • Asafoetida – pinch
  • oil – 2tsp
  • Mustrd Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Dry Red Chilli Whole – 3 no
  • Tomato (cubed) – 1/2
  • Curry Leaves – few
  • Green Chilli – 1 no or to taste
  • Ginger – 1 inch piece
  • Garlic – 1 small clove
  • Turmeric Powder – 1/4 tsp
  • Cilantro (finely chopped) – 1 Tbsp
  • Lemon Juice – 1 Tbsp or to taste


  • Make the paste of green chilli, ginger, garlic and set it ready.
  • Heat oil in a sauce pan, when it is medium hot, add in mustard seeds and when they start popping add the cumin seeds, dry red chilli whole, hing, curry leaves, turmeric powder, blended paste and cook for 15 secs.
  • Add in 2 cups of water, tomato, cooked dal, salt and boil for 7 mins.
  • Turn off the heat and add in the lemon juice, cilantro. Serve hot with rice.

Semiya Upma

This is a easy and yummy breakfast dish. Try this version of making semiya upma, You are just gonna love this tasty semiya upma.
You can always add in someother spices according to your choice. So enjoy this semiya upma.

Serves – 1
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

  • Semiya – 1/2 cup
  • Water – 1/2 cup + 4 Tbsp
  • Salt – to taste
  • Oil – 1 Tbsp
  • Onion (Chopped) – 1/2 cup
  • Tomato (Chopped) – 1/2 no
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chilli Whole – 2
  • Curry Leaves – few
  • Coriander Leaves – few
  • Lemon Juice – 1/2 tsp
  • Green chillies (finely chopped) – to taste

Procedure :

Step 1 : Dry roast the semiya till golden brown and keep aside.
Step 2 : In a pan add oil, when hot, add mustard seeds, cumin seeds, red chilli whole, curry leaves, urid dal, green chillies.
Step 3 : Add onions and cook till soft.
Step 4 : Add tomato, cook just for a min.
Step 5 : Add semiya and saute for a min.
Step 6 : Add water, salt and let it boil, make sure the mixture is being cooked on medium heat covered at this time
Step 7 : Cook till little holes form on the semiya. Give it a mix.
Step 8 : Now simmer the mixture covered for exactly 7 min.
Step 9 : Upma is ready. Enjoy with some pickle or podi.

Gongura Pulihora – Sorrel Leaves Rice

Gongura PulihoraDo you love tangy, spicy and aromatic yet easy to make One Pot Recipes??? Then try out this Gongura Pulihora instead of regular rice dishes you will LOVE it to the core!







Serves – 2 adults
Preparation time – 5 mins
Cooking time – 25 mins

  • Raw Basmathi Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
  • Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
  • Dry Red Chillies – 3 no
  • Green Chillies – 5 or to taste
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 2tsp
  •  Chanadal – 2 tsp
  • Asafoetida (hing) – generous pinch
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Dry Roasted Fenugreek Seeds – 15 no


  • In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
  • Blend to a smooth paste. Crush fenugreek seeds to fine powder and set aside.
  • In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
  • Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
  • Add seasoned gongura paste with the cooked rice and gently mix well until blended.
  • Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.
  • Enjoy with papad.


Masala Ravva Dosa – South Indian Breakfast/ Snack Recipe

Masala Ravva DosaRavva Dosa is a crispy crepe which is filled with fresh flavors from the simple spices like cumin and coriander leaves. Stuff the Ravva Dosa with yummy potato filling and make it extra flavorful!







Serves – 3
Preparation time – 10 mins
Cooking time – 30 mins

For Dosa:

  • Coarse Sooji Semolina ( Ravva) – 1 Cup
  • Yogurt (Dahi/ perugu) – 1/2 Cup
  • Onion (finely chopped) – 1.2 Cup
  • Rice Flour – 1/2 Cup
  • All Purpose Flour – 2 Tbsp
  • Cilantro/ Hara Dhania (finely chopped) – 2 Tbsp
  • Oil – 2 Tbsp
  • Green Chillies/ Hari Mirch (finely chopped) – 2/3 or to taste
  • Salt – to taste
  • Cumin Seeds (Jeera) – 1/2 tsp

For Potato Masala:

  • Potato/ Aloo  (peeled/ boiled, mashed) – 2 medium size
  • Oil – 2 tsp
  • Mustard Seeds (Rai) – 1/2 tsp
  • Green chillies/ hari Mirch (finely chopped) – 2 no or to taste
  • Curry Leaves (Kari pattha) – few leaves (5 leaves)
  • Salt (namak ) – to taste
  • Onion/ pyaaz)(finely chopped) – 1/2 cup
  • Turmeric powder(Haldi) – 1/4 tsp
  • Cilantro/ Hara Dhaniya (finely chopped) – 1 Tbsp
  • Mint/ Pudina (finely chopped) – 10 leaves or 1/4 cup loosely packed
  • Lemon Juice/ Nimbu Ras) – to taste


For Dosa Batter:

  • In a mixing bowl, add Semolina, rice flour, all Purpose Flour, yogurt, salt, green chillies, cilantro, cumin seeds.
  • Add 1 cup of water to the mixing bowl and mix with the remaining ingredients to get a lump free batter.
  • Dilute the batter further with 3 1/2 cups of water to get the batter to right consistancy.
  • Set the batter aside, work with the stuffing.

For the Potato Masala:

  • Heat a medium pan, add oil.
  • Add mustard seeds to the medium hot oil and allow to pop.
  • Add onion, curry leaves, green chillies, cook till onion turn soft. (if needed sprinkle some salt for fast cooking)
  • Add turmeric powder, slightly mashed potato, pudina, cilantro, lemon juice, salt to taste.
  • Mix well and cover to cook for 2 mins on low heat.
  • Set the masala aside after turning off the heat.

For the dosa:

  • Heat a non stick dosa griddle on medium high, add 2 tsp pf onion. Mix the batter well.
  • Add 1/2 to 3/4 cup of batter to the pan and fill in gaps if it has any. Tiny holes should be seen on the dosa.
  • Cook for 2 mins.
  • Add 1 tsp oil all over the dosa, cook for 2 more mins or until the bottom side turns golden brown.
  • Place the prepared potato masala at the center of the dosa.
  • Close the ends to shape into a triangle. Take it off the pan
  • Serve with chutney and/ or samrbar immediately.


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