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December 30, 2018

Avarekalu Usli Recipe – Avarekalu Sundal Recipe

Avarekalu usli recipe
Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

Avarekalu sundal

Avarekalu Usli / Avarekalu Sundal Recipe

Avarekalu Usili / Avarekalu Sundai Recipe

Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.

Cuisine: Karnataka
Category: avarekalu recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup- 250ml
  • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
  • Big onion - 1 no (finely chopped)
  • Green chilli - 2
  • Crushed Garlic cloves - 6
  • Crushed Ginger - 1/2 inch piece
  • Roasted cumin powder - 1 tsp
  • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
  • Hing / Asafetida – 1/4 tsp
  • Grated coconut – 1/4 cup
  • Coriander leaves - to garnish
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
  2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
  3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
  4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
  5. Open the cooker and add grated coconut, coriander leaves. Mix well.
  6. Add water if needed. Give one boil.
  7. Dry roast cumin seeds and methi seeds. Powder it.
  8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
  9. You can make it semi solid in consistency or dry as you like.
  10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
  • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

  • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

  • Avarekalu usli
  • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

  • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

  • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
  • Avarekalu usli
  • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

  • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 


  • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
  • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
  • Adjust the quantity of green chilli as per your taste.
Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
Avarekalu usli recipe

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December 28, 2018

Plain Salna Recipe – Empty Tomato Salna For Parotta

Plain salna recipe
 In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in  Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too. Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta. Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower.  Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa. 

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Tomato salna recipe

Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.

Cuisine: Tamil nadu
Category: Side dish for parotta
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Cooking Oil - 3 tbsp
  • Cinnamon - 1 inch
  • Cardamom - 1
  • Cloves - 2
  • Black stone flower / Kalpasi - 1 (optional)
  • Bay leaf – optional
  • Big Onion – 1 (big size)
  • Ginger garlic paste (gg paste) - 1 tbsp
  • Green Chilli - 1
  • Coriander leaves - 2 tbsp
  • Mint leaves - 2 tbsp
  • Curry leaves – 5
  • Ripe tomato - 3
  • Turmeric powder - 1/4 tsp
  • Crushed fennel powder - 1/2 tsp
  • Cumin powder / Jeera powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Red chilli powder – 1 to 1.5 tsp (adjust)
  • Dhania powder/ Coriander powder –1 to 1.5 tbsp
  • Salt and water - as required
To grind
  • Grated Coconut - 1/2 cup
  • Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp
  1. Wash and chop onion, tomato, green chilli.
  2. Heat oil in a pressure cooker. Temper the whole garam masala.
  3. Add finely chopped onion and saute well.
  4. Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
  5. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
  6. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
  7. Mix well for a minute. Lastly add the ground coconut paste.
  8. Add sufficient water and pressure cook in low flame for one to 2 whistles.
  9. Remove the cooker lid after the steam is released.
  10. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.
  • Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker.

  • Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off.
  • Plain salna recipe
  • Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy.
  • Plain salna recipe
  • Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices.
  • Plain salna recipe
  • Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste.
  • Plain salna recipe
  • Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !Plain salna recipe


  • Adjust the quantity of red chilli powder as per your taste.
  • Use Kashmiri chilli powder for bright colored salna.
  • For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !
Empty salna recipe

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December 26, 2018

Pottukadalai Chutney Recipe Without Coconut – Roasted Gram Dal chutney

Pottukadalai chutney recipe
Pottukadalai chutney / udahca kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc. Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

roasted chana dal chutney

Pottukadalai chutney recipe for idli, dosa

Pottukadalai chutney recipe for idli,dosa

Easy pottukadalai chutney without coconut - Side dsih for idli, dosa

Cuisine: Tamilnadu
Category: Chutney
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup = 250ml
  • Pottukadalai / Roasted gram dal - 1/2 cup
  • Red chilli – 3 to 4
  • Garlic - 4 cloves
  • Tamarind - a pinch
  • Salt & water - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing / Asafetida - 2 pinches
  • Curry leaves - Few
  1. Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
  2. Add more water if you want to make it thin.
  3. Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
  4. Add to chutney. Mix well and serve with idli, dosa. 
  • In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.

  • Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable. 
  • Pottukadalai chutney without coconut
  • Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.
  • Pottukadalai chutney without coconut
  • Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.


  • This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly.
  • Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

Try this easy, yummy pottukadalai chutney for idli, dosa and enjoy !

Pottukadalai chutney

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December 22, 2018

Thiruvathirai Kali With Rice Flour – Thiruvathirai Recipes

Thiruvathirai kali with store bought rice four is a simplified version of the authentic rice kali recipe. Traditionally thiruvathirai kali is prepared by roasting raw rice and moong dal to golden brown, ground to coarse rava like texture and pressure cooked in jaggery syrup. Today I tried thiruvathirai kali recipe with roasted moong dal powder and store bought rice flour (Idiyappam flour). As Thiruvadhirai festival is on this Sunday (23rd December), this recipe must be useful for people who is looking for a short cut version. I prepared it for Thursday Guru pooja neivedyam. Though its taste is not like the traditional kali, it came out surprisingly good. The smell of roasted moong dal powder is the highlight for this kali. This version helps to reduce the preparation time. Friends, do try this easy thiruvathirai kali recipe with rice flour and share your feedback with me.

Check out my traditional thiruvathirai kali, kootu and adai recipes. 

Thiruvathirai kali with rice flour

Thiruvathirai kali with rice flour

Thiruvathirai kali with rice flour. 

Cuisine: Tamil nadu
Category: Thiruvathirai recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Rice flour / Idiyappam flour - 1 cup
  • Yellow moong dal - 2 tbsp
  • Grated jaggery - 1.25 to 1.5 cups
  • Water - 2 cups
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Ghee - 2 tbsp
  • Cashew nuts - 5
  1. Dry roast moong dal till golden. Powder like rava.
  2. Melt jaggery adding 1 cup of water and strain it.
  3. Take jaggery syrup and water to 2 cups.
  4. Add coconut, cardamom powder. Bring to a boil.
  5. Switch off the flame. Add powdered moong dal and rice flour.
  6. Mix without lumps. Keep in low flame and stir it well. Cover cook.
  7. It will become a thick dough leaving the sides of pan.
  8. Lastly add ghee roasted cashew nuts. Mix well and serve.
  • Take the moong dal and dry roast in a hot kadai. Roast in medium flame till golden brown with a nice aroma. Grind to rava (semolina) like consistency. Set aside.

  • In a pan, take jaggery and add 1 cup of water. Heat and melt the jaggery. Strain the syrup in another bowl and measure the quantity. Add more water and make it to 2 cups in total.

  • In a thick bottomed kadai or pressure cooker base, take the jaggery syrup. Add cardamom powder and grated coconut. Mix well and bring to a boil.

  • Switch off the flame. Add roasted moong dal powder and rice flour. Mix without lumps. Now switch on the flame and keep it low.

  • Mix well to make a thick dough. Keep the flame completely low and cover cook for sometime. The mixture will leave the sides of pan.

  • Roast cashews in ghee and add to the kali. Mix well and serve warm.

  • Enjoy !


  • You can use idiyappam flour or rice flour used for making snacks.
  • Adjust the quantity of jaggery as per your taste. Add 1:1 ratio of rice flour and jaggery for mild sweetness.
  • Addition of moong dal is a must here. It gives the flavor for this kali.
  • Do not skip coconut and cardamom too.

Try this easy thiruvathirai kali with rice flour. Offer God and Enjoy !

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December 19, 2018

Eggless Apple Cake Recipe – How To Make Apple Cake (Microwave and convection oven version)

Eggless apple cake recipe

I tried this eggless apple cake recipe using wheat flour/ atta by watching Sanjeev Kapoor’s YouTube video. As this is my first attempt of trying an apple cake at home without eggs, I followed original recipe to the dot. Chef used wheat flour and maida in equal quantities. Cake came out so soft, moist and spongy. I should call it as apple cinnamon cake because cinnamon acts as the major flavoring ingredient. When the cake is baked, I could feel a nice fruit smell with cinnamon all over the house. We all loved it. During Christmas season, most of us like to bake a fruit cake at home. If you are bored with the regular dry fruits cake, you can try this eggless apple cake instead. The best part is you can make this cake in microwave mode, convection oven and in a pressure cooker as well. Actually I baked 3/4 th of the batter in convection mode and the remaining in microwave mode by keeping in a glass bowl. Both turned out great. Convection oven cake took nearly 40 minutes of baking time whereas in microwave it was done under 4 minutes. So you can bake this eggless apple cake in microwave mode or convection mode in your oven. If you want to bake the same in pressure cooker, it is also possible. Just spread 1 inch of powdered salt in a thick cooker bottom.  Put a small plate or slotted plate over the sand, preheat the cooker for 15 minutes in medium flame till salt is heated. Remove the gasket and weight valve from the lid and cover the cooker. After preheating, place the baking pan and cook for 20 to 30 minutes in low flame. Check with a tooth pick & remove after cooling down. This recipe is so versatile and it works great for all the baking methods. Friends, do try this eggless apple cake recipe and share your feedback with me. Hope the step by step pictures can help you better. I will try to share the video recipe soon.

Check out my eggless orange cake, eggless dates cake with wheat flour, eggless christmas fruit cake recipe, eggless plum cake in pressure cooker, microwave fruit cake too.

How to make eggless apple cake

Recently I got a pack of  original, high quality almonds, walnuts and organic saffron from Kashmiri online store. I loved their walnuts and saffron. I have never used such a fragrant saffron till now. I could feel the aroma of it even before opening the parcel.. Friends, do check out their website and order the products. I am sure you will love its quality 👍. 

Eggless apple cake recipe

Eggless apple cake recipe

Eggless apple cake recipe with wheat flour , all purpose flour, butter and milk.

Cuisine: Indian
Category: Eggless cake recipes
Serves: 1/2 kg
Prep time: 10 Minutes
Cook time: 40 Minutes
Total time: 50 Minutes

1 cup - 250ml
  • Apple - 2
  • Wheat flour / atta - 1 cup
  • All purpose flour / Maida - 1 cup
  • Powdered sugar - 1 cup
  • Baking powder - 2 tsp
  • Baking soda - 1/2 tsp
  • Cinnamon powder - 1/2 tsp
  • Vanilla essence - 1/2 tsp
  • Milk - 1 cup
  • Melted butter - 1/2 cup + 1 tbsp (150 gms)
  • Cooking oil - 1 tbsp
  • Water - 1/2 cup (to grind apple)
  1. Wash and chop apple into small cubes. Grind to a puree adding water.
  2. In a wide bowl sieve wheat flour, maida, baking powder, baking soda and cinnamon powder.
  3. In another bowl mix melted butter, milk, vanilla essence and apple puree.
  4. Add the sieved dry flours and mix without lumps. Lastly add 1 tbsp cooking oil and mix well.
  5. Transfer the apple cake batter to a greased baking pan. Bake in a preheated convection oven for 40 minutes. Check with a tooth pick and remove the cake after warm.
  6. For microwave apple cake, take 1/2 cup of cake batter in a microwave safe glass bowl.
  7. Cook for 4 minutes. Remove it by checking with a tooth pick. Enjoy when warm.
  8. Apple cake stays good only for 2 days. So try to consume it quickly.
  • Wash and cut apple into small cubes. Grind to a smooth puree adding 1/2 cup of water. Set aside.

  • In a wide bowl, sieve wheat flour/ atta, maida, baking powder, baking soda and cinnamon powder. Keep it aside.

  • In another bowl, mix melted butter, milk, vanilla essence and apple puree.

  • Add sieved dry flour to the wet milk mixture. Add little by little and mix without lumps.

  • Batter should be thick and pourable. It will fall like a ribbon. Lastly add 1 tbsp cooking oil. Mix well.

  • Take an aluminum baking pan. Grease it with butter. Sprinkle maida all over the pan and dust off the excess flour. Pour the cake batter to the pan. Fill 3/4th of the pan. Pat the pan to level the batter and break the air bubbles.

  • Preheat the oven in convection mode at 180c. Place the baking pan and bake at 180c for 35 to 40 minutes. Cake rises and cracks on top. No issues. After 30 minutes, open the oven and insert a tooth pick or knife in the middle of the cake. If its sticky or with batter, bake for another 5 to 10 minutes. If the knife comes out clean, cake is done. Remove the baking pan and set aside to cool down.

  • After the cake becomes warm, run a knife around the cake and loosen the sides. Invert the cake in a plate and remove it. Make pieces and enjoy ! This cake stays good only for 2 days if kept outside. Refrigeration is not advisable because cake may become dry. So its better to consume soon.

  • FOR MICROWAVE APPLE CAKE : Take 1 cup of apple cake batter in a big glass bowl. Microwave in high power (800w) for 3 to 4 minutes. Check with a tooth pick and remove it. Invert in a bowl after cooling down.


  • You can use wheat flour completely instead of atta and maida half and half. But cake looks dense and thick. Not fluffy as shown in the picture. You may need to add more baking soda too.
  • You can use brown sugar instead of white sugar for healthy options.

Try this eggless apple sponge cake at home and enjoy !
How to make apple cake without eggs

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December 14, 2018

Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd

 Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water.  You can also use chiroti rava / fine rava. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make food quickly. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like. A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness. Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

Check out my other instant idli recipes too !

Instant plain rava idli recipe - Suji idli with Eno, curd

Instant plain rava idli recipe - Suji idli with Eno, curd

Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.

Cuisine: Indian
Category: Breakfast
Serves: 10 idli
Prep time: 55 Minutes
Cook time: 1510 Minutes
Total time: 2015 Minutes

1 cup = 250ml
  • Bombay Rava / Semolina / Suji - 1 cup
  • Curd - 1 cup
  • Water - 1/2 cup
  • Eno fruit sal t / Cooking soda - 1/2 tsp
  • Salt - as needed
  1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
  2. Let it cool down completely. Roasting is completely optional. 
  3. Add curd, water and salt. Make smooth batter without lumps.
  4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
  5. Add some water and adjust the consistency of batter if its too thick.
  6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
  7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
  8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.
  • To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well.

  • If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately.

  • In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter.

  • Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light.

  • Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould.

  • Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !


  • You can use baking soda / cooking soda instead of Eno fruit salt.
  • If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp.
  • Do not make the batter too thick or too thin. It should be semi thick and pourable.
  • The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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December 10, 2018

20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

kurma varieties

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home. For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. In this collection, I have shared 20 different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe. Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.  
























Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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