Search Chitra's Food Book

Showing posts with label TIFFIN RECIPES. Show all posts
Showing posts with label TIFFIN RECIPES. Show all posts

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. 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.

Continue Reading...

November 30, 2018

Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

Soft dosa for lunch box and travel

I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. Even though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

Don't forget to check out my

Poha dosa / aval dosa

Puffed rice dosa

Sponge dosa without urad dal

soft dosa recipe

Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.

Cuisine: Indian
Category: Breakfast Recipes
Serves: 15 dosa
Prep time: 14 Hours
Cook time: 5 Minutes
Total time: 14Hours 5 Minutes

! cup - 250ml
  • Dosa rice / Raw rice - 3 cups ( I used dosa rice)
  • White, round urad dal - 1 cup
  • Methi seeds / fenugreek seeds - 1/2 tsp
  • Salt & Water - as needed
  • Sesame oil / Gingely oil - to drizzle
  1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
  2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
  3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
  4. Make thick dosa. Drizzle oil over the dosa and cook one side.
  5. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
  6. Make the second dosa in the same way and stack it. Cover with a plate.
  7. Pack in a lunch box or for travel after dosa becomes warm.
  8. Serve with idli podi or any chutney.
  • Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl.
  • soft dosa batter recipe
  • Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency.
  • soft dosa batter recipe
  • Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like.

  • Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute.

  • Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time.
  • soft dosa batter recipe
  • Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying.
  • Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well.
  • soft dosa batter recipe
    Enjoy !


  • Methi seeds is optional. But I used it for nice flavor.
  • You can soak rice and dal separately. Grind them separately and mix both the batter.
  • Cooking soda is not needed.
  • If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !
I served it with pottukadalai chutney.
how to make soft dosa for lunch box and travel

Continue Reading...

September 19, 2018

Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai


When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

Check out my leftover cooked rice paniyaram recipe of you like.


Instant dosa Recipe with leftover cooked rice

Instant dosa with leftover cooked rice

Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.

Cuisine: Indian
Category: Instant breakfast
Serves: 7 dosa
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes


1 cup - 250ml
  • Cooked rice - 1 cup ( leftover white rice)
  • Rice flour - 1 cup
  • Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour)
  • Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa)
  • Curd - 1/4 cup
  • Salt & water - as needed
  • Baking soda or cooking soda - 1/4 tsp
  • Cooking oil - to drizzle over dosa


  1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
  2. Grind to a smooth paste adding required water.
  3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
  4. Rest the batter for 15 to 30 minutes.
  5. Heat dosa tawa. Spread a ladle of instant dosa batter.
  6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
  7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.


  • In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water.So water looks white). Grind to a smooth paste.
  • Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well.

  • Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid. LEFTOVER COOKED RICE DOSA RECIPE
  • Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly.

  • Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar. LEFTOVER COOKED RICE DOSA RECIPE


  • If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup).
  • Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy. 
  • Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well.
  • Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter.
  • The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick.
  • For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.

Continue Reading...

September 8, 2018

Tomato Poha – Thakkali Aval Upma Recipe

Tomato poha

Tomato poha / Thakkali aval is an easy, instant Indian breakfast cum dinner recipe. Poha recipes (Pressed rice/ rice flakes recipes in English, avalakki uppittu in Kannada) makes it appearance at least twice in a week in my kitchen as it can be cooked quickly and instantly in jiffy morning hours. It would be ideal for breakfast. As Iam trying different poha recipes in South Indian and North Indian versions, I wanted to make this easy tomato poha (Thakkali aval upma in Tamil) for our breakfast today. This is the first time I am making poha with tomato. Basically tomato poha can be prepared in 2 ways. One by adding onion, green chilli and tomato and other one by adding spice powders and garam masala. Today I have followed the second method by adding tomato, onion, red chilli powder and garam masala powder as I love my poha to be slightly spicy and flavorful. Bachelors and working women would love this recipe as it can be prepared under 15 minutes. You can whip up your breakfast or late night dinner instantly. Optionally you can use frozen green peas and vegetables like carrot, capsicum to make it colorful and healthy. Ok, Lets see how to make tomato poha recipe with step by step pictures.

Check out my Maharashtrian Kanda poha, Gujarati Batata poha, Tamilnadu style aval upma, Lemon poha and Instant poha mix recipe.

Tomato poha recipe

Tomato poha recipe / Thakkali aval upma

Tomato poha recipe / Thakkali aval upma

Tomato poha /Thakkali aval upma - Easy, instant breakfast recipes.

Cuisine: Indian
Category: Instant breakfast recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


1 cup - 250ml
  • Thick poha / Getti aval / Thick rice flakes - 1 cup
  • Water – 1/2 to 3/4 cup (to soak poha)
  • Salt - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 1 (finely chopped)
  • Green chilli - 1 small
  • Curry leaves - Few
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder /coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Sugar – a pinch
  • Coriander leaves - To garnish


  1. Wash the thick poha twice or thrice. Add water to immerse it.
  2. Soak for 10 minutes. Chop onion, chilli, tomato.
  3. Heat oil in a kadai. Temper and saute onion, tomato till mushy.
  4. Add chilli powder, turmeric, coriander seeds powder, garam masala powder, salt and sugar.
  5. Mix well till raw smell goes off. Lastly add soaked poha. Mix gently.
  6. Cover cook in low flame till poha becomes soft. Mix and garnish with coriander leaves. Serve hot ! No side dish is needed.


  • Wash the thick poha twice or thrice to remove the debris. Drain the washed water completely. Add the water required to immerse the poha ( I used 1/2 cup water). Soak for 10 to 15 minutes. Poha absorbs all the water and becomes soft.
  • Tomato poha recipe
  • In the mean time, chop the onion, tomato finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped onion, slit green chilli and saute till onion becomes transparent.
  • Tomato poha recipe
  • Add finely chopped tomato and saute till tomato turns mushy. Add salt, sugar, turmeric powder, red chilli powder, coriander seeds powder and garam masala powder.
  • Tomato poha recipe
  • Mix well and cook for a minute till its raw smell vanishes. Now add the soaked poha without any water. (Drain the water in a colander if any).

  • Mix gently using a fork without making it mushy. Keep the flame low and cover cook the poha for 5 to 10 minutes till poha is heated well and becomes soft. Mix it once or twice in the middle to avoid burnt bottom.
    • Tomato poha recipe
  • Switch off the flame. Garnish with finely chopped coriander leaves. Mix well and serve hot. Enjoy ! You can have it with aloo bhujia or any pickle if you like.


  • For variations and healthy options, you can add finely chopped carrot, capsicum, frozen peas along with onion and saute till its cooked.
  • You can replace red chilli powder and coriander seeds powder with finely chopped green chilli for less flavor.
  • You can use sambar powder to replace red chilli and Dhania powder.
  • You can also make it without onion on vrat days/ fasting days.
  • If you like more tangy taste, add few drops of lemon juice at the end.

Yummy, tasty, easy tomato poha is ready to enjoy with your cup of tea !
thakkali aval

Continue Reading...

July 24, 2018

Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Eggless Omelette Recipe

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.
Vegetable omelette recipe without egg

Eggless Omelette recipe - Besan tomato omelette recipe

Besan cheela recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner

Cuisine: North Indian
Category: Breakfast recipes
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Besan flour / Kadalai maavu - 1 cup
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 1 (finely chopped)
  • Green chilli - 1 (finely chopped)
  • Cumin seeds or Ajwain - 1/2 tsp
  • Curry leaves - Few
  • Ginger - 1/2 tsp (finely chopped)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Asafetida / Hing - a pinch
  • Pepper powder - 1 tsp
  • Red chilli powder - 1/4 tsp
  • Turmeric powder - 1/8 tsp
  • Sugar - 1/2 tsp
  • Curd - 1 tbsp
  • Salt & water - as needed
  • Cooking oil / ghee – to drizzle the cheela
  1. In a wide bowl, take the besan flour / kadalai maavu.
  2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
  3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
  4. Mix well adding curd and enough water. Make a lump free batter.
  5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !
  • In a wide bowl, take all the ingredients except cooking oil. Add the required water.
    Besan tomato omelette recipe
  • Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick.
  • Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well.
    Besan tomato omelette recipe
  • Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.
Besan tomato omelette recipe


  • Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa.
  • If you want to make thin cheela, make the batter slightly watery.
  • Rice flour is not necessary.
  • You can also refrigerate this batter and use it for 2 days.
Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !
Eggless omelette recipe

Continue Reading...

July 18, 2018

Mint Coriander leaves Dosa – Pudina Kothamalli Dosai Recipe–Green Dosa

Mint coriander leaves dosa

I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet. Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people,  this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !
Pudina kothamalli dosa

Mint, Coriander leaves Dosa

Mint, Coriander leaves Dosa

Mint, coriander leaves dosa / Green dosa Recipe - Healthy breakfast / dinner recipe !

Cuisine: Indian
Category: Dosa Recipes
Serves: 15 nos
Prep time: 12 Hours
Cook time: 5 Minutes
Total time: 12 Hours 5 Minutes

1 cup = 250ml
  • Idli rice – 2 cups
  • Urad dal – 1/2 cup
  • Toor dal - 1.5 tbsp
  • Chana dal – 1.5 tbsp
  • Methi seeds – 1/4 tsp
  • Mint leaves – 3/4 cup ( 1/2 bunch)
  • Coriander leaves - 3/4 cup ( 1/2 bunch)
  • Curry leaves – 2 tbsp ( 2 sprigs)
  • Green chilli – 5 nos
  • Ginger - 1 inch piece (optional)
  • Turmeric powder - 1/4 tsp
  • Salt & Water - As needed
  1. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours.
  2. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. 
  3. Add soaked rice + dal. Grind smooth to dosa batter consistency.
  4. Ferment overnight or 12 hours. The next morning, mix the batter well.
  5. Make thin or thick dosa as you wish. 
  6. Serve with coconut chutney or tomato chutney as side dish. Enjoy !

  • Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours.
    mint coriander leaves dosa
  • Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water. ( If you are using a grinder, you can grind rice and dal mixture. Grind the leaves and chilli separately in a mixie jar and add to the grinder along with rice. )
    mint coriander leaves dosa
  • To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick.
    mint coriander leaves dosa
  • Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa. 
    mint coriander leaves dosa
  • After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate.
    mint coriander leaves dosa
  • Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !


  • Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion.
  • Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too.
  • You can make this dosa for dinner if you grind the batter in the morning.
  • You can also add a pinch of turmeric powder to get nice green color dosa.
  • Addition of chana dal and toor dal gives a nice golden hint to the dosa.
  • You can use either mint leaves or coriander leaves alone.
  • If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.
Easy, yummy, greeny dosa is ready to enjoy !
mint coriander leaves dosa recipe

Continue Reading...

July 9, 2018

Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath recipe

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath. In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.

how to make Chow chow bath

Chow chow bath recipe

Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.

Cuisine: Karnataka
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • ( 1 cup = 250ml )
  • Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
  • Sugar – 1 cup
  • Water – 2 cups (1:4 rava & water ratio)
  • Cooking oil – 2 tbsp ( Use refined oil)
  • Melted Ghee – 1/2 cup
  • Cardamom powder or pineapple essence – 1/2 tsp
  • Cloves – 2 nos
  • Cashews and dry grapes - Few
  • Yellow food color - A pinch
  • Salt - A pinch
  • Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
  • 1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
  • Grated coconut - 2 tbsp (optional)


    1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
    2. Add fine rava and roast for 5 minutes.
    3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
    4. Cover cook for 5 minutes. Add sugar and mix without lumps.
    5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
    6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 


  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.


  • For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
  • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy. 
  • Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like. 
  • Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
  • If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
  • For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use Bansi rava (Yellow colored sooji).
  • In some hotels, they add roasted peanuts instead of cashews.
Karnataka chow chow bath  

Continue Reading...