Rava laddu is one quick recipe which can be made in no time and gets over in the same speed.It just melts in mouth.This has been one of my favourites in childhood and every aunt/grandmom who visits me would definitely come with a box of this. Recently I stopped making/having them after having avoided the white ingredients in my cooking.After a long time,this was made for a special person.

Continue reading “RAVA LADDU|SOOJI LADDU”


March is yet to march out but the rays of sun is getting hotter day by day. It is extremely essential to stay hydrated enough and take care during summer. I prefer including plenty of water,tender coconut,fruits and vegetables which are high in water content in my daily menu. Here are recipes from watermelon which are mostly part of my routine. Continue reading “WATER JUICE & SALAD”


Cutlet/Tikki is one among the family’s favorites. So i keep trying various varieties with it.A perfect snack for your little one who is fussy about having vegetables. Continue reading “SWEET POTATO CUTLET/TIKKI/PATTIES”


Kathi Roll/Kati Roll/Wrap/Roll-However you call it ,I am a big fan of it. It is an excellent way to load nutrition in meal box.A very easy and attractive on the go snack/meal.I had been having this as my meal in college days whenever my schedule was hectic and I was juggling around. Paneer wrap is my favourite but most wraps bought outside has maida outside. That’s when I decided to make this at home. The origin of this seems to be from Kolkata,West Bengal and it is a very famous street food there. You can make it anyway with any stuffing of your choice hence I love it for being able to attempt “N” endless variations.For kids who love to munch on something this is a healthy meal. I packed for our travel few months back and so I missed few clicks during my hurry burry packing.I shall soon post fresh pictures(step by step) .Now let’s get into the recipe.

baby corn kathi roll.JPG


  • For the Rolls:
  • Whole wheat flour-1 cup
  • Salt-To taste
  • Water & ghee -To knead.

For the stuffing:

  • Baby Corn-4
  • Onion-1
  • Capsicum-1/2
  • Tomato-1
  • Chilly powder-1/4 tsp
  • Garam Masala powder-1/4 tsp
  • Grated cheese/Mayo/Butter-2 tbsp(Optional)

To grind into a fine paste:

  • Ginger-A small piece
  • Green Chilly-1
  • Onion-1
  • Tomato-1/2
  • Garlic-4

Salt-To taste

Oil-To cook



1.Make a smooth and firm chappthi dough and set it aside.

2.Chop baby corn,onion,capsicum,tomato lengthwise (Thin long strips)

3.In a mixer jar add the items under”To grind into a fine paste” and blend well.

4.In a pan,add oil and saute the the paste. Set it aside.

baby corn kathi roll 1.jpg

5.In the same pan add oil and add onion,tomato,baby corn and capsicum.

6.Add the masala powder and the paste and sprinkle little water

7.Add salt and cook for five minutes.

8.Take care not to over cook.The crunchy feeling of capsicum should be retained.

9.Make chappathis and cool.


10.Grease chappathi with Mayo/Butter and place the stuffing inside and roll or place the stuffing and top with grated cheese and roll.

11.Cut into pieces and serve.

baby corn kathi roll.JPG


I like the soggy nature the roti acquires when stored for travel,hence added mayo.If you dislike please skip it.

For babies please use home made cheese.

Adjust spices as per your taste.

The stuffing shouldn’t be watery.Cook accordingly.

Don’t stuff too much.

Roll thinner wraps for younger kids which help them to handle easily.

This can be offered to babies above one year. It will be excellent finger food helping baby to bite,hold and chew.

Always have a word with your pediatrician before introducing any new food.

Hope you find this recipe healthy and interesting.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com/KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries



Ragi/Finger millet or  கேழ்வரகு is one of the miracle grains/millets and it is an abundant source of nutrition. It is one of the first foods for babies and also a very traditional grain of India. I have been incorporating millets in my cooking once or twice in a week and you can find my detailed writeup on MILLETS and various recipes of millets here. This pancake idea has been in my mind for a long time and I was hunting for pancake recipes without COOKING SODA & EGG. I found few alternatives for them and I am trying those. In the meantime yesterday evening my mother in law’s recipe of sweet ragi roti flashed my mind. I made small modifications and made a very quick INDO AMERICAN “ராகி/ கேழ்வரகு pancake”. It tasted yummm and it came out so soft melted in our mouths. The best part of this recipe is it is so instant and quick. All you need is 10 minutes and your super healthy yummy pancake is ready. This can be your breakfast/dinner/snack. This can be offered to babies who have completely 6 months of age after having introduced the ingredients individually. Continue reading “RAGI PANCAKE|FINGER MILLET PANCAKE-NO EGG NO COOKING SODA”


Diwali/Deepavali is slowly peeping every household and I can feel the glitters in the air. I am sure all of you are getting ready in all aspects like making sweets & savoury, purchase, pooja preparations. I began my preparations last week and I wanted to attempt different but easy recipes for this Diwali. I occasionally came across this recipe in a magazine and prepared myself to make it right then. I made few alterations however as per my family’s preference. This is an excellent healthy,nutritious  and power packed sweet for this festival and it can be your baby/toddler snack , school goer’s evening snack ,travel food option. I have already posted recipes of instant dry fruits laddo/ball and instant dry fruits milk along with a detailed note on when to introduce dry fruits for babies. Do read them in the respective link(Click the underlined words).It remains good in room temperature for a week and you store it for 15 days in refrigerator. Continue reading “DRY FRUITS BURFI OR ENERGY BARS”


The festive season has begun and we can find it sparkling in all corners of the world with pooja preparations,sale discounts,special recipes,big sales and purchases. I wish to begin this season of festivals with a recipe I had recently tried. This recipe is adopted from my grandmother’s traditional method of making TIRUNELVELI HALWA.  She used to make it for every Diwali it seems.Tirunelveli(my home town) is very famous for its Halwa and it is very uniquely prepared and the taste will tangle in your taste buds forever. I made few changes to make it 100% healthy and adhering to my blog’s purpose. Yes I have used whole wheat instead of normal wheat and have replaced sugar with palm sugar and added some beet root to make it little crunchy for your little ones. I am sure you will enjoy it.  I have written a few thoughts on when wheat can be given to babies and what are the benefits of a whole grain especially whole wheat. I have already made an attempt to make whole wheat porridge and hence this idea implementation was not tough.

Do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries.


  • Whole wheat/Red wheat-1 cup
  • Palm sugar-2.5 cups(powdered)
  • Beet root-1/2 cup(grated)
  • Ghee-3 tbsp
  • Dry fruits-to garnish

wheat beet root halwa


1.Remove all impurities from wheat and rinse it well.

2.Soak it for 8 to 12 hours. The wheat should have turned soft.

3.Drain the water and add the wheat to a mixer.

4.Add few spoons or half a cup of water of water and grind it well.

wheat beet root halwa

5.Extract the milk of wheat. Repeat this till 3 times by adding water.

6.In a pan add ghee,roast the dry fruits and separate them.

7.Add the grated beetroot in the same pan and saute them well until raw smell vanishes.

wheat beet root halwa

8.In the mean time,add the powdered pal sugar in the milk of whole wheat and filter it thrice.

9.Add the milk of whole wheat to the beet root and keep stirring.

10.Add ghee then and there to enable easy stirring.

11.Continue to stir until it becomes thick like halwa.

12.Add the dry fruits and serve.

beet root halwa with whole wheat

Whole wheat/Red wheat vs white wheat


Extract a maximum of 2 cups of milk of whole wheat.

Do not make the milk too diluted or too thick.

Adding ghee lavishly enhances the taste and helps in easy cooking.

If you are allergic to wheat,you can skip and use ragi milk too.

Keep stirring continuously in medium flame.

The colour depends on quality of palm sugar used.

Always consider family history of allergies before introducing any new food.

Have a word with your doctor before introducing any new food.

This can be given to babies above 8 months after having introduced wheat and beet root separately.

Avoid palm sugar and dry fruits for babies below one year.

Choose small beet roots to have natural sweetness.

For babies below one year you can use some dates to sweeten.

This can be stored outside for 3 days and to a max of 7 days in refrigerator.

I missed capturing the whole wheat. Sorry about it.

Wheat for Babies:

This topic is yet another debating topic and has no fixed common answer. Wheat is suggested as the last grain to be introduced in baby food by few doctors whereas few recommend to offer by 7 months so that the allergy is outgrown. Ideally wheat can be introduced by 8 months after having introduced all grains.Wheat is a gluten food and hence few recommend a delay in introduction. How ever recent studies have proved that allergens must be introduced before 9 months so that baby out grows it soon. When you first introduce wheat you may try my recipe whole wheat porridge

Why Whole Wheat/Red Wheat?

I always prefer whole grains/grain flour to refined grains/flour because refining/milling processes involve several chemicals in it and refined grains become less nutritional as the bran and germ are removed. The glycemic index of whole wheat is much lesser than others and it aids in controlling optimal weight gain. The fiber content and vitamin contents of a grain remains in it when it is whole. This helps in developing healthy gut and protecting/curing constipation. It helps in fighting against breast cancer,colon cancer,heart diseases and helps women in developing in gastro intestinal health.It improves metabolism and helps in protecting against Type 2 diabetes. In children it helps in preventing ashtma.

In 100 g of whole wheat,we have 27% of protein,24% of carbs,34% of niacin,28% of thiamin and other minerals like manganese,magnesium,phosphorous and selenium.




Whole wheat bread has always been a quick ingredient in my cooking and I prefer to load it with veggies/cheese/butter to make it healthy.Sandwiches make a quick and healthy snack/breakfast for the family when we really need a change. This bread upma flashed in my mind when mothers wanted healthy lunch box recipes/snacks recipes and finger foods. Whole wheat bread /Brown bread with no added sugar can be given to babies above 10 months very occasionally. For toddlers this can be a healthy snack/breakfast/dinner or tiffin box menu. I have ensured to include twice the amount of veggies than bread to make sure it is more nutritious. The combination of veggies added/size/shape/ratio is purely your choice.

Do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin

Ingredients:Vegetable bread upma

  • Bread slices-12
  • Carrot-2(medium sized)
  • Potato-2(Medium Sized)
  • Beans-1 cup(Sliced)
  • Green Chilly-1
  • Tomato-1
  • Onion-1 cup(Sliced)
  • Sambhar powder-1/2 tsp
  • Chilly powder-1/2 tsp
  • Jeera Powder-1/2 tsp
  • Turmeric powder-1 tsp
  • Pepper-1/2 tsp
  • Salt-To taste
  • Oil/Ghee-To cook
  • Crumbled paneer-1 tbsp

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves
  • Cumin seeds-1/4 tsp


1.Chop the bread slices into small cubes.

2.Wash the veggies and cut into thin slices.

3.In a pan add 1 tbsp of ghee or oil and finely toast the bread cubes and add paneer crumbs at the end.

whole wheat bread veg upma1

4.Set them aside. Just toss them.

5.In the same pan,add ghee or oil and temper with tempering elements and green chilly.

whole wheat bread veg upma

6.Add onion,tomatoes and all veggies one after the other and saute them well.

7.Add all masalas and give a quick stir.

whole wheat bread veg upma

8.Add a cup of water and let it cook.

9.Close the pan and let it cook.

10.When the veggies are cooked 90% add salt and quickly stir well.

11.Add the bread cubes when the veggies becomes non sticky and completely dry/cooked.

12.Toss well and serve hot.

Veg bread upma


You can even add pre cooked peas,corn ,capsicum.

Adding a drop of lemon juice or tomato sauce enhances the taste.

Always have a word with your doctor before offering anything new.

Do consider family history of allergies.

Adjust the spices level as per your taste.

Avoid salt before 1 year for babies.

Kozhukattai|Sweet & Spicy Plain Rice Momos|Steamed Rice Balls

This is one of the traditional recipes like aapam,idiyappam(recipes which I had posted already) from my family and it can be your breakfast/dinner or snacks. I wanted to post this today on account of Ganesh Chaturthi. An excellent finger food for your babies. Since these are steamed and doesn’t contain much oil,spices these can be ideal for 8 months to 80 years. HAPPY VINAYAGAR CHATHURTHI  everybody 🙂


  • Idly/Dosa Rice-1 cup
  • Coconut-1/2 cup(grated)
  • Salt-To taste
  • Oil-To cook

For spicy version:

  • Mustard seeds -1/4 tsp
  • Urad dhal-1/4 tsp
  • Pepper powder-1/2 tsp
  • Curry leaves

For sweet version:

  • Powdered palm sugar-As per taste
  • Coconut-3 tbsp(grated)
  • Ghee-1 tsp



1.Wash and soak rice for 3 hours.

2.Grind rice and coconut into a smooth paste.

3.Add water to reach a flowing consistency(not watery).


4.Add some oil in a thick bottomed pan and add the batter made.

5.Keep stirring until it becomes a thick mass.

6.Grease your palms with oil and roll the cooked batter into small balls when it slightly warm.


7.Steam cook them in a idly pot or pressure cooker(without whistle).

8.For spicy version,temper a pan with oil,urad dhal,mustard seeds and curry leaves.

9.Add half of the kozhukattai and add pepper powder.

10.Quickly toss and transfer to a serving bowl.

11.For sweet version,add ghee,palm sugar and coconut.

12.Give a quick stir and serve it luke warm.


Stir the batter in medium flame.

The size depends on your choice. I prefer them small as little ones will be attracted.

The smaller the size the lesser is the timing of cooking.

Adding coconut and grinding rice makes these extremely soft. They just melt in your mouth.

The batter should be very smooth with no coarse particles.

Skip salt for babies below one year. Always have a word with your doctor before introducing any new food to your baby.

Use sterlized bowls and spoons for baby foods.

Be careful of choking if you are offering these are finger foods.

Adjust sweetness and pepper as per your taste.


This recipe has been lying in my drafts for months together. I was planning to make it again and click new pictures. But somehow couldn’t. Hope to add fresh images soon. I tried this recipe when elders visited us on a rainy day.We just loved it and relished them perfectly with the drillzing climate outside I just came across the ingredients in a TV show and thought making a difference to the usual cutlet and believe me it was yummmm. I used ghee to shallow fry. If you find it too heavy you can try shallow fry with oil. I made this just like I make cutlets but later knew that this can also be called patty or tikki.I learnt few recipes of tikki and patty from fellow mommies. They are in my to try list. You can offer this to your little ones for snacks. 100% nutritious as I am not using maida which was mentioned in the original recipe.


  • (Makes 10)
  • Potato-2
  • Corn kernels-1 cup
  • Onion-1/4 cup(chopped)
  • Salt-To taste
  • Chilly powder-1/4 tsp
  • Chat masala-A pinch
  • GGG paste-1/4 tsp
  • Ghee/Oil-To shallow fry
  • Bread crumbs-2 tbsp
  • Corn flour-1 tbsp
  • (GGG-Ginger Garlic Green Chilly paste)



1.Pressure cook potatoes and corn kernels.

2.Mash potatoes and add corn kernels(cooked)  and chopped onions together.


3.Add corn flour,all spices,salt and mix together.

4.Make a semi-thin paste(to coat) of corn flour.


5.Make small balls of the mashed mixture.

6.Dip in the flour paste.

7.Flatten the balls and roll on bread crumbs.


8.Shallow fry carefully and serve it hot with chutney/sauce.


Check out my other recipes with corn:


You can mash corn kernels and add to this.

Instead of paste of ginger,garlic and green chiily paste,you can add small pieces too.

Adjust spices according to your taste.

Avoid salt if you prefer this for babies less 1 year.

Corn can be included above 8 months. Please consider your doctor’s advise and family history of allergies before introducing any new food to your babies.

You can add some peas along with this.

Adjust bread crumbs and corn flour according to the consistency of the blended vegetables.

Cook potatoes and corn without water.

Nendran Banana Fritters/Kerela Banana Fritters/NendraPazha Bajji-Without cooking soda

Bajji/Fritter is an awesome snack option especially when its drizzling outside. As I don’t prefer gram flour much this is not a common snack option. I ended up with this recipe when I wanted to make “Pazham pori” – A typical Kerela dish. Since the recipe for maida,I decided to make usual bajji in a different way. Nendran Banana is an excellent storehouse of nutrients. It is ideal for all ages .My son loves to have it steamed. This can be your toddler snack menu.


  • Gram flour-1/2 cup
  • Corn flour-2 tbsp
  • Rice flour-1/4 cup
  • Salt-To taste
  • Hing-1 tsp
  • Chilly powder-1 tsp
  • Idly batter-1 tbsp(fermented)
  • Turmeric powder-A pinch
  • Oil-To cook
  • Banana-2 (sliced lengthwise)



1.Mix all ingredients except oil & banana in a mixing bowl.

2.Add water gradually make a batter(slightly thick flowing consistency).

3.Heat oil in a pan.


4.Dip the sliced banana in batter and let it marinate till oil gets heated.

5.Deep fry the banana pieces dipped in batter.

nendran banana fritters

6.When it is completely fried both the sides,strain oil completely.

7.Healthy and yummy snack is ready for your kids.Serve it hot.


Cook in medium flame.

Turn the sides and ensure complete cooking

Thickness of the banana is your choice.

Since it is a fruit slicing very thin was not possible for me.

Fermented idly batter gives a fluffy nature to the fritters.

You can replace gram flour by atta too.

Add water carefully.

The batter has to be almost in dosa batter consistency. It has to be neither too thick nor too thin.

If its too thick the banana inside will not be cooked.

If its too thin the layer will not get spread in the banana.

Ellu Urundai/Sesame Laddu

This is a traditional recipe from my grandmother. I remember the days when she used to make it in ural(large version of mortar & pestel). This is a healthy snack option for your toddlers and family. This is a must have food for lactating mothers. The sesame seeds are so rich in calcium and it aids in increasing the quality of breast milk. Sesame seeds are recommended for babies above 1 year. Sesame seeds are not recommended for babies with nut allergy and family history of sesame seeds. Have a word with your doctor for any doubts.

A no cook no oil recipe


  • Sesame seeds-1 cup
  • Palm jaggery-3/4 cup (grated)

eluu urndai


1.Dry roast sesame seeds for 7 to 10 minutes in slow flame.

2. Run the grated jaggery in the mixer.

ellu urndai

3. Add the roasted sesame to the palm jaggery in the mixer.

4. Make a fine powder of both.

ellu urundai

5. Make small balls out of the blended mix.

6. Store it in an air tight container.

Do you like this recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

ellu urundaiP.S:

Dry roast until you feel an aroma and you hear crackling noise.

Grated palm jaggery well before adding to your blender.

The blender might get heated as you run both. So give pauses during blending.

The sesame seeds when crushed emits oil/stickiness which will enable to make tight balls/laddu.

Roll the ball little firm

The powdered mixture can contain few coarse sesame seeds.

Before adding sesame seeds,ensure they are completely cooled.

The palm jaggery should be powdered almost even before you add sesame seeds to the mixer.

No adding of extra oil or ghee is required.

You can store for a maximum of 7 days.

Health benefits of sesame seeds(Source-parentinghealthybabies.com)

Here are some of the health benefits of sesame seeds for your kids.

Very high energy: As mentioned in the above list of nutrition, sesame seeds have very high amount of calories for their smaller structure. For a mere 100 g they possess about 573 calories, which is a substantially high amount.

Good source of calcium: Sesame seeds with their husks not removed provide substantially high amounts of calcium. For 100 g of sesame seeds, the amount of calcium supplied is 60 mg. Including sesame seeds in your child’s diet will add an additional source of calcium for bone development.

Best source of unsaturated fats: This is perhaps the most important point to discuss. Sesame seeds are a high source of fats, most unsaturated fats. 61% of sesame seeds is composed of the fats. These unsaturated fats are not only good for your growing child, but also a good alternative of unsaturated fats for adults as well.

Supply of antioxidants: Sesame seeds are also a good source of antioxidants. The awareness about antioxidants in foods is increasing these days due to the benefits provided by them. As free radicals are produced in metabolism, they damage the surrounding cells and tissues. The only way to counter them is by antioxidants. Most vegetarian foods are high in antioxidants and sesame seeds are one of them. They help in controlling free radical damage to an extent. (Suja, et al, 2004).

Liver protection: Sesame seeds are also good for protecting liver. Diseases to liver such as jaundice and hepatitis can cause liver damage. This liver damage can be controlled by taking sesame seeds. (Munish Kumar, et al, 2011).

Can help in healing wounds faster: Another benefit of sesame seeds is their ability to heal wounds. Studies show that sesamol, an antioxidative component in sesame seeds helps in healing wounds faster when compared to open wounds.  (Shenoy, et al, 2011).

Dental Caries: Sesame seeds are especially beneficial in treating dental caries as they are extremely rich in calcium. (Nature Cure for Children, Dr. H.K. Bakhru)

Measures to be taken while giving sesame seeds to your child

Here are some measures that can be taken while giving sesame seeds to your child.

Selecting sesame seeds: Sesame seeds come in a lot of varieties. Most of us buying sesame seeds get from supermarkets where only husked and milled varieties are available. Instead, try to buy un-milled or un-husked seeds from organic stores.

Can cause allergies: Sesame seeds have a high incidence of allergic reactions. Sesame seeds are recognized as one of the ten foods to be careful with, the others being, peanuts, almonds, Brazil nuts, cashews, hazelnuts, macademia nuts, peacans, pine nuts, pistachio nuts and walnuts, milk, eggs and seafood including fish, crustaceans and shellfish, soy, wheat and mustard.

How to know if the child is allergic: If the parents or the family from both parents has a history of allergic reactions for any type of food, there is a chance that your child can also be allergic.

Nutrition found in Sesame Seeds

The nutrition found in sesame seeds include

Nutritional Component Value per 100 g Nutritional Component Value per 100 g
Energy 630 kcal Carbohydrates 11 g
Sugars 0.4 g Dietary fiber 11 g
Fat 61 g Protein 20 g
Water 3.75 g Calcium 60 mg
Iron 6 mg Magnesium 345 mg
Phosphorous 667 mg Potassium 370 mg
Sodium 47 mg Zinc 11 mg
Vitamin A 2.5 IU Thiamin 0.2 mg
Riboflavin 0.1 mg Niacin 1.3 mg
Vitamin B6 0.2 mg Folate 27 mcg

Sprouted Green Gram Salad

Pulses are the richest sources of protein and when they are sprouted they become even more nutritious. But all of us(be it adult or kids) prefer ready-made foods/ingredients in packets/restaurants which is the reason our generation is bombarded by diseases.I would suggest this recipe as a snack item for kids above 5 years and adults. Prefer to introduce these kinds of snacks rather than outside foods like chat/tandoori/fast foods/junk food. It is a must-have for pregnant and lactating women. The recipe is all simple.


  • Sprouted green gram-1 cup
  • Tomato-1(finely chopped)
  • Onion-1(finely chopped)
  • Salt-To taste
  • Lemon juice-1 tsp
  • Puffed rice-A handful
  • Chilly powder-1/2 tsp
  • Pepper powder-1/4 tsp
  • Cumin powder-1/4 tsp
  • Mint Leaves-10


1.Mix sprouted green gram,chopped onion,tomatoes in a mixing bowl.

2.Add chilly powder,pepper powder,cumin powder,lemon juice and salt.

3.Mix these well and set it aside for 5 minutes.

4.When you are about to serve add puffed rice and garnish with mint leaves.



The ratio of ingredients is as per your taste and choice.

Babies above 8 months can have this with green gram cooked.

Hope you find this useful and helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

Kara Kuzhi Paniyaram

I would call this as an excellent snack or a dinner choice.

Ingredients: ( For  batter)

  • Idly/dosa rice-1 cupKara Kuzhi Paniyaram
  • Raw rice-1 cup
  • Urad dhal- 1/2 cup
  • Fenugreek seeds-1/2 tbsp

Note:Raw rice:Idly/dosa rice:Urad dhal-2:2:1

To make paniyaram:

  • Onion,green chilly,coriander and curry leaves,cashew-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil/ghee-To grease


1.Soak urad dhal and fenugreek seeds together.

2.Soak both rice together.

3.Soak it for a minimum for 4 hours.

4.Grind urad dhal and fenugreek seeds into a fine paste without adding much water.

5.Grind both the rice together in the same format.

6.Mix both the above ground batter well and let it ferment for 8 hours.

7.The batter would have risen up if fermented well.

Kara Kuzhi Paniyaram

8.Add salt to quarter cup of water and dissolve it well.

9.Add the required amount of batter to this and mix well.

10.Add the chopped onion and other items and mix well

11.Now heat the paniyara kadai and add a drop of oil/ghee in each hollow space.

Kara Kuzhi Paniyaram

11.When it is heated,pour the batter carefully and cook it by closing.

12.When one side is cooked,turn it carefully and let the other side cook.

13.Serve it hot with coconut chutney.

14.Cook in medium flame.