Breakfast

Idli Recipe using Idli Rava – How to make idli with idli rava

Idli Recipe using Idli Rava
Mullai July 8, 2010 14643 27 Comments
Breakfast

A huge pack of Idli rava was sleeping in my pantry.., guess it might be the same with many of you too. I couldn't think of anything productive other than turning them to Hotel Idlis. Well, home made idlis with regular idli rice are whiter, spongy and soft. Whereas these Rava idlis…when steamed turn out to be slightly yellowish, soft but bulgy. They turn out to be like the ones which we get in restaurants. Mostly these are kind of staple in many telugu households but to us or atleast me they remind me of hotel idlis.

Vengaya Thokku – Easy Thokku Recipes

Vengaya Thokku
Mullai January 5, 2010 8265 6 Comments
Accompaniments

Onion Preserve / Pickle / relish / Chutney is a semi thick spicy jelly like coarse paste usually an accompaniment for south Indian tiffin items. In our family we make this thokku in big batches and store for upto 6 months. Great for picnics, instant side for any tiffin like idli dosa or puri. We even spread this on a plain bread toast and quick snack. Fresh ingredients, more oil and using dry spoon every time.. will make this preserve last for long time. Only disadvantage it takes about 1 1/2 hours approximate to make this thokku, which is worth a try for its uses.

Bottle Gourd Dosai

Mullai September 15, 2008 9007 14 Comments
Breakfast

Dosai with Bottle gourd ?? sounds crazy isn't it? Well, its rich in fibre, low in saturated fat and cholesterol! these are the 3 things which pave way to good health and weight loss. Then, why not include in all possible ways. Though we normally use this in curries and gravies… including in dosai was pretty daunting to me. But my aunt from whom I learned this recipe guaranteed good results and it did.

Ragi Idli

S.Priya August 21, 2008 6708 11 Comments
Breakfast

Ragi (finger millet) a excellent source of proteins, good for diabetic peoples..pediatricians recommend ragi food for infants of six months and over because of its high nutritional content, especially calcium.Finger millet can be ground and cooked into cakes, puddings or porridge..My mom used to prepare them as idlies n they tastes awesome, i never tried them here..tried sterday for dinner n its turns soo good..wish to share with u all..here we go.. 

Finger millet Idli/Kezhvaragu Idli

Sprouted Moongdal Idli

S.Priya July 15, 2008 5130 11 Comments
Breakfast

Greengrams r full of proteins, if they r sprouted no doubt they will be very healthy..tried it out as idlies with sprouted moongdal, just to give a change to our usual idlies..healthy, steamed, soft Idlies.. real dinner r breakfast with plenty of proteins..just start sprouting green gram three days before,for sprouting just follow the way Mullai did…http://www.spiceindiaonline.com/sprouting

Paasiparuppu Idli/Sprouted greengram Idli/Pachaipayiru Idli

Ragi Dosai – Fermented Ragi Dosa – Finger Millet Dosa

Mullai March 19, 2008 9349 16 Comments
Breakfast

Finger millet / Ragi is widely consumed in Karnataka, popular in rural Andhra Pradesh and Tamil Nadu. Mostly its used in porridge or Mudde / kali preparations. Due to its high nutritional content its getting significant importance recently and people have started inculcating it in many day to day dishes too. Here's one from my kitchen…

Englsih       ~ Finger Millet

Tamil         ~ Kezhvaragu

Telugu       ~ Ragi

Kannada    ~ Ragi

Hindi         ~ Ragi, Nachani, Bajra

Malayalam ~ Panjapule

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