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Showing posts with label Kids friendly. Show all posts
Showing posts with label Kids friendly. Show all posts

July 27, 2019

7 Taste Uthappam / 5 Taste Uthappam Recipe

7 taste uthappam
7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu. 

Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting.

 Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.  

But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors.

 I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it.  If you don’t want this pan, you can make in dosa tawa itself.  You can make 3 to 4 per batch based on the size of your dosa tawa.

 I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings. 

Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !

7 taste uthappam recipe

7 taste uthappam / 5 taste uthappam recipe

7 taste uthappam / 5 taste uthappam recipe

How to make easy and colorful 7 taste uthappam with idli dosa batter.

Cuisine: Indian
Category: Breakfast
Serves: 1
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 240ml
  • Idli dosa batter - 1 cup
  • Big onion - 1/2 no ( finely chopped)
  • Colored Capsicum - 2 tbsp (finely chopped, I used green)
  • Tomato - 1/2 no (-do-)
  • Pepper powder - 1/4 tsp
  • Coriander leaves - 2 tbsp (finely chopped)
  • Carrot - 1 ( grated)
  • Dry fruits and nuts - 2 tbsp ( I used cashews and dry grapes)
  • Idli podi / Gun powder - as needed
  • Cooking oil / Sesame oil /Ghee - to drizzle over dosa
  1. Wash and chop all the vegetables finely. Grate carrot.
  2. Take idli dosa batter and add little water if batter is too thick.
  3. Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
  4. Sprinkle the topping over each dosa. Drizzle oil around the dosa.
  5. Cook in medium flame. Flip and cook the other side till toppings become golden in color.
  6. Remove and serve hot with chutney or sambar !
  • To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside.

  • Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery.
  • 7 taste uthappam recipe
  • Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter.

  • Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa.

  • Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam.
  • 7 taste uthappam recipe
  • Remove in a plate and serve hot with chutney and sambar ! Enjoy !


  • For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits.
  • To make 5 taste uthappam, skip any two toppings and make the remaining.
  • Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version.
  • Coconut chutney or sambar is the best side dish for these uthappam.
Colorful, tasty 7 taste uthappam is ready ! Enjoy !
7 taste uthappam recipe

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December 17, 2012


I have tried this cake many times with different flavours. Its a fool proof recipe. It never went wrong. I have tried with chocolate , pine apple and orange flavours too. It tastes great. Its very easy to make with just two steps. There is no butter, no maida and no egg in this recipe. This cake comes out really soft n spongy. Do try this cake, you’ll love it for sure. 


  • Marie biscuit – 6 nos ( I used marie oats)
  • Orange cream biscuit – 6 nos ( I used tasty treat)
  • Sugar – 2 tsp ( adjust)
  • Baking powder – 1/2 tsp
  • Cooking soda – 1/4 tsp
  • Milk – 1/2 cup ( at room temperature, boiled & cooled milk)

  • In a mixie jar , take the biscuits , sugar, baking powder & cooking soda. Grind well to make a smooth powder.. Then add the milk and grind it again to make a paste.The cake mixture should fall like a ribbon.
  • Line a baking pan with butter paper and pour the mixture. Preheat oven in convection mode ,180c for 10 mins and bake the cake for 15-20 mins. Check with tooth pick and remove. Allow it to cool completely and remove the butter paper. Cool the cake completely before removing the butter paper else the cake will break.Cut into pieces and enjoy !!
orange cake


  • If you want, you can replace cooking soda & baking powder with a tsp of Eno fruit salt ( plain, blue color packet). Result will be the same.
  • U can add orange zest & orange juice for more flavour. In that case , adjust the amount of milk. The cake mixture should fall like a ribbon.
  • If you want different flavours, replace orange biscuit by pineapple  cream biscuits OR chocolate cream biscuit. The quantity would be the same. I have tried with all marie biscuit varieties. So use any.
  • Please check after 10 mins, if its not done, bake for 5 more minutes.
  • Cool the cake completely before removing the butter paper else the cake will break.

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November 21, 2012


Health mix powder may not be new to u. Everybody will have their own recipe with the combo of grains and nuts. I  make it very simple with just 5 ingredients. I got this recipe from my friend swarna. I make porridge using this powder with salt & curd for my daughter. She loves this a lot.Even I too have this porridge at the time of fasting. My daughter was very lean and she was getting infected by cold and cough very often. My friend suggested me to give this porridge to gain weight & immunity.Now my daughter is feeling better and she has gained weight considerably.I started giving this porridge to her at the age of 2. My friend told this can be given for 10 months baby too but in small amount. I use 2 tbsp of this powder to make porridge for my daughter’s breakfast which is very filling for her..If u r planning to make for infants/ kids , do try with small amount say 1 tsp , make it watery first , then slowly increase the quantity and thickness.In the initial stages, i used to add more dal and rice compared to other ingredients. Nowadays i am using this proportion to make the powder in large quantity and store in an air tight box for 3 months.Click here for my version of sathu maavu dosa for adults if u r interested..



  • Dry roast all the ingredients in a kadai one by one in medium flame till nice aroma arises..
  • No need to roast the fried gram dal, just add it to the other hot , roasted ingredients , mix well and allow it to cool..
  • Allow it to cool and grind in mill. After the powder cools down , store it in an air tight box.
  • Transfer the required amount of powder in a small box for daily use .Handle with a clean spoon..It stays good for months.

sathu maavu NEW1


  • For infants , dry roast rice and dal alone in 2:1 ratio , powder it in small quantity and make porridge using 1 tsp of this powder with salt or sugar by adding lots of water or milk.. When it suits ur kid , start to increase the amount gradually..
  • Slowly introduce ragi & wheat to the powder and practice them..
  • At the age of 2 u can follow the above said measurements…

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May 18, 2011


Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

idly fry masala

  • Left over idlies - 12- 15 nos
  • Sesame oil - 2 tbsp
  • Salt - As needed.
To roast & grind :
  • Coriander seeds - 1 tbsp
  • Red chilly - 4 nos ( long variety )
  • Grated Coconut - 1 tbsp
  • Small onion - 10 nos or Big onion - 1 no
  • Jeera / cumin seeds- 1/2 tsp
  • Cooking Oil - 1tsp
To temper :
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tsbp
  • Curry leaves - few
  • Cooking oil -  1tbsp
To garnish :
  • Coriander leaves - few
Lemon juice - few drops to taste.

  • Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
  • Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
  • Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
  • In a wide mouthed kadai , add oil and temper the items given above .
  • Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
  • Switch off the flame and add the lemon juice.
  • Garnish with coriander leaves.
Serve hot !!

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July 23, 2009

Idli Tikka - Colorful Mini Idli - Kids Lunch Box Recipes

Idly tikka 1

Yet anotherr unique , interesting dish from my friend Shalini….She just told me the recipe and i named it.. Wink Its a yummy kids friendly recipe…We liked it sooooo muchLove Struck.

  • Mini idlies – 30 nos
  • **Green chutney – 1 /2 cup
  • **Idly milagai podi – 3 – 4 tsp
  • Capsicum – 1/2 no (cube cut )
  • Big onion – 1
  • Oil – 1 tbsp
  • Tooth pick – 10 sticks
**Green chutney:
  • Coriander leaves – 1 handful
  • Big onion – 1 /2 no (less is also ok)
  • Green chilly – 1 – 2 no (adjust )
  • Salt  - as needed
Green chutney for tikka

  1. Steam 30 idlies in mini idly plate..Set aside.
  2. Heat a kadai with oil.Add the capsicum and big onion ..Saute well.. Keep it apart..
  3. Heat the kadai with 1 tsp of oil /ghee and add 10 idlies to it..Sprinkle idly milagai podi over it and toss well..Make sure the idlies dont break.(I just shake the kadai to and fro) Transfer it to a plate..RED colored idly is ready!!
  4. Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste..
  5. Take another 10 plain idlies and dip it into the chutney.It will turn into GREEN colored idlies..!!
  6. Take the last 10 white idlies..and arrange everything  with capsicum and onion in between tooth picks as desired..
Quick and yummy idly tikka is ready ;)
Idly tikka

Try and  let me know :)
See u all in my next post Wave
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June 18, 2009

Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread. Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box. We like South Indian style bread upma very much. 

Bread upma

  • Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
  • Big onion – 1 no (slice cut or finely chopped)
  • Green chilli – 1 no (finely chopped)
  • Ginger & garlic paste – 1 tsp
  • Curry leaves – a sprig
  • Tomato – 2 nos (Medium, finely chopped)
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
To Temper:
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish
  • Salt – as required.
  • Water - 2 tbsp
  • Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)
  • Finely chop or slice the onion, green chilly , tomato and set aside.
  • Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
  • Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
  • Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.
Bread upma tile 1
  • Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
  • Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 
                   Bread upma tile2
  • Switch off the fire and add the lemon juice if desired.
  • Garnish with coriander leaves..
Serve hot!!

Bye, catch u all in my next post :)

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March 20, 2009


LAYS – Potato chips is loved by all , irrespective of ages. This has become one of the most important snacks during travel time. We used to make potato chips in weekends at home. Once I tried to bring the taste of lays by adding masala powders. It came out well with the similar taste. Some of us may be afraid of giving these packed chips to our kids because of Oil , MSG and the other spices used in it (Of course I am afraid to give it to my kid:). Eating once in a while is not going to affect their health.But I've seen my uncle’s children finishing minimum of one packet daily:) So its better if it is homemade , isn’t it?..

How you cook your potato chips depends on a number of different things: what equipment you have, how much time you want to take, and what kind of potato chips you like.
In general, deep-fried potato chips turn out crispier and more oily, while baked potato chips are often drier and crunchier. Microwave potato chips, while still good, are often made by people who want their potato chips quickly. So i’ve posted all the three methods.

Home made lays chips

  • Potato – 2  nos (medium)
  • Chat masala – 1/2 tsp (increase according to ur taste)
  • Red chilly powder – 1/4 tsp (-do-)
  • Amchoor powder /Dry mango powder– a pinch (optional)
  • Salt – as needed
  • Oil – To deep fry.
  • Wash your potatoes thoroughly with cold water and dry them with a paper towel.
  • Peel the potatoes using a potato peeler .
  • Cut the potatoes into thin slices using either a sharp kitchen knife or a vegetable slicer(i used one of the designed moulds in the slicer).
  • In a plate or bowl, mix the chat masala ,salt and red chilly powder together and set aside.
  • Pour 2 cups of oil into a frying pan and heat it. 
  • Add a batch of potato slices at a time to frying pan and cook for 2 - 3 minutes or until the chips are firm and browned by flipping it in the middle(or until the bubbles get ceased).
  • Remove the chips from the frying pan and let them dry out on a paper towel. 
  • Now add the mixed powder to it when its hot.Shake the bowl well for even mixing(take care the chips should not break)
  • Repeat this process for all of the potato slices that you've cut. 
  • Coat the potato slices with oil by hand or with a sauce brush.
  • Sprinkle them with powder which we have kept ready. 
  • Pre-heat your oven to around 400 degrees F.
  • Place the potato chips on a baking tray (evenly spaced out). 
  • Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
  • Flip them over halfway through the baking. 
  • Take them out of the oven, let them cool off, and serve.
  • Sprinkle more powder if required.

  • Coat the potato slices with oil by hand or with a sauce brush.
  • Sprinkle them with powder which we have kept ready. 
  • Spread out your potato slices in a layer on a large microwaveable plate.  potato chips mw
  • Cook on high for about 3 -5 minutes (or until your chips are properly browned)(time varies based on ur MW). 
  • Set them aside to cool and repeat the process for the rest of your potato slices. 
  • Sprinkle additional  masala powder if required. 
  • potato chips mw 2

    I’ve tried 1st & 3 rd method.2nd one yet to try,i took this method from a site.I would say ,MW method is the best among the two methods which I've tried ( donno about bake method) because it consumes very less oil and turns out more crispy and can be quickly prepared.The crispness remains the next day too.But if the quantity is more,u should do it in batches.

  • Note: Please increase the quantity of masala powders according to your taste buds and the number of potatoes u use!! I didn’t use Amchoor powder because chips become tangier!!

  • When i prepare this for my toddler, i add just a pinch of chat masala and salt , no chilly powder at all!!.


    I learnt this recipe from my best friend Shalini, who is very close to my heart and always there to share my joys & sorrows. We are friends from  our college days and is continuing now. Yes , she is also settled in Bangalore:). God has blessed me with such a nice friend :)
    I used to ask her for different snacks & side dishes .This snack brought me a good name from my husband and FIL.. She gave me the confidence to cook:)
    Now coming to the recipe, you all may be thinking how a salad could be crunchy  ?.yes, its a salad made with KURKURE. I think most of you do this in weekends;) Crunchy kurkure pieces in between the grated vegetables tastes excellent..:)
    Very simple ingredients and can be made in a jiffy. Tastes great and healthy too:)

    Kurkure salad

    • Kurkure – 1 small packet  ( Any flavor is ok) ( I used green rajasthani )
    • Grated carrot – 1 cup
    • Grated  big onion –3/4 cup
    • Grated beetroot – 1/2 cup (increase if you like adding it more)
    • Lemon juice – few drops.
    • Coriander leaves – to garnish.
    • Salt ( Optional )
    • Grate all the vegetables and keep aside.
    • Break the kurkure into small pieces in a bowl.
    ingredients!! kurkure pieces
    • Just before serving,mix all the grated veggies with broken kurkure pieces and add 2 –3 drops of lemon ( Don’t add more,it will become bitter) in  a big vessel and mix it well.
    • Garnish with coriander leaves.
    • Transfer the contents to the serving bowl with a spoon!!.
    Tastes great with coffee/Tea!!
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    January 19, 2009

    Verum Arisi Dosai, Rice Koozh Recipe - Easy Breakfast Recipes

    Verum arisi dosa/Rice flour dosa is a very simple and easy to make breakfast recipe. I’ve given two different methods. Do refer both.

    1 cup - 250ml
    For batter:
    • Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
    • Salt – to taste
    • Water – To grind
    To Temper:
    • Oil- 1 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal  -  1 tsp
    • Curry leaves – 1 sprig
    • Big onions – 2 nos(Finely chopped)
    • Green chillies – 2 nos(Slit cut)
    • Ginger – 1 inch size (finely chopped)
    • Wash and the soak the rice for 2 hrs. Grind it to a smooth paste by adding water in between.
    • Let it ferment overnight or a minimum of 10 – 12 hrs.
    • This batter should be watery. So add water before making dosa.
    • Heat oil in  a kadai and temper all the items . Now add the chopped onions , green chilly & ginger.saute till they are transparent. Add everything into the batter .Mix well.

    • Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
    • Cook it for 1 min (the sides will come out) and flip it over. Again cook for 1-2 min.
    • Remove once it gets cooked.
    Hot n Crispy rice flour dosa is ready!!
    It tastes divine with Tomato – channa dal chutney.
    DSC00766 DSC00765
    ALTERNATE METHOD (Instant Rice Flour Dosa)_
    The above said dosa can be done using ready made rice flour instead of grinding the batter. Can make dosas instantly.
    The only change is dissolve 1 cup of rice flour in 3 cups of water add 3 tbsp rava by adding salt(make sure there are no lumps). Add half a cup of buttermilk. If it becomes too watery add rice flour and vice versa.
    Now add all the tempering items as mentioned above and make dosas. The Problem is that dosa may get cracked and looks dry . (BUT IT DEPENDS ON THE QUALITY OF RICE FLOUR).


    Whenever we have this dosa as a dinner or breakfast, we prepare mor koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

    • Rice flour batter – 1 cup
    • water – 4-5 cups(depends)
    To temper:
    • Oil – 1 tbsp
    • Mustard seeds- 1/2 tsp
    • Urad dal – 1 tsp
    • Chana dal – 2 tsp
    • Asafetida /Hing-1/2 tsp
    • Curry leaves – 1 sprig
    • Red chilly – 2 nos(pinched)
    • Coconut oil – 1 tsp
    • Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
    • Now add the water and bring it to boil.Pour the batter into it.
    • Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.

    • Cover cook it for 5 – 10 mins by stirring in between.Once it gets cooked,it will leaves the sides of pan & it becomes thick.Remove the kadai and add the coconut oil .
    • Let it cool a little and serve warm!!

    ALTERNATE METHODS (Instant Rice Flour Koozh)
    1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
    2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.
    • Increase the amount of rice flour and add some water if it is sour.

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