Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.



  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1



1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.


3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.


5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.


7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.


9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG



You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

Hope you find this 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 or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at for any queries.

Plantain Stem/Vazhaithandu/Plantain Pith Dosa

How do you include plantain pith/vazhaithandu/plantain stem in your food? Stir fry/Juice/Curry? I love it as pickle or in dosa. A very simple but power packed nutritious which is my all time favourite is the plantain pith dosa. My Perimma introduced this to me and it is an unique variant in dosa. I had sent this as a guest post to Mrs.Gouthami Yuvarajan’ s food blog Clicks n Bites. Occasionally we met in the blogging world and I just love her clicks. Both of us are budding bloggers and young mothers. Her recipes are definitely unique and  will tempt you to try for sure. Looking out for a great blogging journey with her and I wish her all the very best in all her endeavors.  Thanks again Gouthami. Let us have a look at the recipe in detail here.

Yields: 6 to 8 dosas.Preparation time-30 minutes
Cooking time-5 minute/dosaIngredients:

  • Plantain pith/Vazhaithandu -1
  • Idly/Dosa Rice-1 cup
  • Whole urad dhal-Handful
  • Salt -to taste
  • Oil – to cook

plantainpith dosa

Procedure:1.Wash and soak rice and urad dhal for 3 hours minimum
2.Clean and finely chop vazhaithandu.
3.Grind the rice and dhal by adding less water.
4.Add salt to batter and chopped vazhaithandu/plantain pith.
5.Mix well and add water to the batter to reach thick pouring consistency.vazhaithandu dosai
6.Grease the dosa pan with oil and spread the batter.
7.Close with a lid and cook in medium flame.
8.Flip side and cook the other side.
9.Repeat the same for rest of the batter.
10.Serve it hot with spicy tomato chutney.

vazhaithandu dosa

The batter should be neither thick nor in free flowing stage. So add water carefully.

The plantain stem has to be chopped very finely.
You can add chopped onion,green chilly,curry leaves and coriander leaves ,if you feel the dosa might be too bland in taste.
Add chopped pieces to butter milk+water mixture as it prevents darkening due to oxidation.

Vazhaithandu is a good medicine for urinary infections.

The quantity of plantain stem is upto you. It is diuertic. Hence avoid excess consumption.

This can be given to babies above 8 months(Add no salt and reduce the quantity of pith) as it is extremely soft 🙂

Always have a word with your doctor before introducing new foods to babies.

Health benefits of Plantain Pith: (Source:THE HINDU  ,

Banana stem is a rich source of fibre .

It also helps ease constipation.

Banana stem is rich in potassium and vitamin B6 just like the fruit. Vitamin B6 helps in production of haemoglobin and insulin. Again, it improves the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles.

It also helps prevent high blood pressure, and maintain fluid balance within the body.

Banana stem is said to be a diuretic and helps detoxify the body. It is used prevent and treat kidney stones

Purdue University says that the peel, stem and roots of the Musa plant are used to treat digestion problems such as diarrhea, stomach lesions and dysentery.

The peel, stem and pulp of bananas have antifungal and antibiotic powers

Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.


  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney


  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney


A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.


  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)


1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside


3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.


8.In no time after mixing,switch off the flame.


9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

Bottle Gourd(Suraikkai) Adai

This recipe is a variant of a traditional recipe of my family. Initially this recipe was opposed by my family as they felt it was adulteration to tradition.Later they fell for it on tasting it.My father in law keeps mentioning this recipe his family and friends as he relished it so much.


  • Idly rice-1 and 1/2 cupsuraikkai adai
  • Toor dhal -1/2 tbsp
  • Bottle gourd-1/2 cup(Finely chopped)
  • Onion – 1/2 cup(Finely chopped)
  • Green chilly/Red chilly-2
  • Salt-To taste
  • Oil-To cook



1.Soak rice,red chillies and dhal for 3 hours.

2.Grind rice,dhal,red chillies and bottle gourd into a semi coarse paste. It should be thicker than dosa batter.

suraikkai adai

3.Add salt and chopped onion.

suraikkai adai2

4.Grease a dosa tava and spread the batter evenly .

5.Sprinkle oil immediately after spreading batter.

suraikkai adai

6.Cook by closing it one side and then flipping the other side and cook

7.Serve it hot.

suraikkai adai

My Observations:

Like Varutha paruppu(Fried Dhal) adai ,this also goes well with onion green chilly chutney and tomato onion chutney.

Coconut chutney is a universal combo.

While grinding be careful with water level,as bottle gourd also contains water.

If the batter becomes so watery the dosa will break while flipping.

If the batter becomes runny ,adjust by adding rice flour.

You can also dry roast rice and dhal before soaking like Varutha paruppu(Fried Dhal) adai recipe.

Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.


  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves


1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk

P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

Drumstick Leaves Poricha Kulambu/Pulilacurry

This recipe hails from my native and I never used to like it until I made it for the first time.Poricha Kulambu is the common name for this dish.But we call it pulilacurry(புளிலா கறி) in our home. It means curry without tamarind.(புளி இல்லா கறி). They usually make it when someone suffers from cold as the main flavour comes from pepper and cumin seeds.This is an unique and typical recipe from grandmom. You can add drumstick/snake gourd/board beans or cabbage instead of drumstick leaves.


  • Drumstick leaves – 1 cup
  • Moong dhal-1/2 cup
  • Turmeric Powder-1/4 tsp
  • Salt-To taste
  • Hing-A  pinch
  • Oil -To cook

To dry roast and powder:

  • Coconut-1 tbsp grated
  • Toor dhal-1/4 tbsp
  • Pepper-6-8
  • Cumin seeds-1/4 tbsp
  • Urad dhal-Less than 1/4 tbsp
  • Red Chilly-1


  1. Wash the drumstick leaves well.
  2. Cook moong dhal in pressure cooker after washing and soaking it for 10 minutes.
  3. Take a kadai and dry roast all ingredients I have mentioned under “To dry roast and powder” by adding one after the other in medium flame.
  4. Add oil in the pan and temper with mustard seeds,urand and curry leaves.
  5. Now add the drumstick leaves and saute well by adding turmeric powder and hing.
  6. Add little water and cook the leaves.
  7. When it starts boils,add the powder which was coarsely powdered and give a quick stir.
  8. Add some more water and mix the mashed dhal to the kadai.
  9. Let it boil for 10 minutes
  10. Finally add salt and serve hot.

My Observations:

If you wish you can add one red chilly when you temper to increase spicy level.

The cooking time varies depending on the veggie added.

You can also add the powder while you saute the leaves. This will give a rich flavour.

This is a protein and iron rich recipe very suitable for someone who is down with sore throat,cold and cough.

Aapam-Without cooking soda

Aapam occupies our family breakfast definitely when guests arrive. But post wedding aapam has become one of the very common dishes and Niranjan loves it 🙂 As all three of us have no capacity to bare the stomach pain after having aapam made with cooking/baking soda we found this recipe to make aapams from mom. And Hubli temperature absolutely cooperates for the below process.

Ingredients: ( For aapam batter)

  • Idly/dosa rice-1 cup
  • 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 appam:

  • Salt-To taste
  • Oil-To grease
  • Ghee-To cook


  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.
  8. Mix it well after you confirm it is fermented well.Now the batter is ready for use.
  9. To make aapam,take a mixing bowl and add required batter to a mixture of salt and water.
  10. Dilute the batter to slightly thinner than dosa batter consistency.
  11. Heat the aapam kadai and grease with little oil the entire curved surface.
  12. Now add a ladle of batter and spread it across the kadai.
  13. Add little ghee in the corners and close the tava.
  14. You will find millions of dots/holes(see below pic) as the aapam gets cooked.
  15. Carefully remove it from the kadai by taking it from the kadai from corners of the aapam.
  16. Serve it hot.

    My Observations:

The best/traditional combination in our family is sothi or plain coconut milk with grated jaggery or onion chutney.

You can also add grated coconut while grinding the rice.

While diluting the batter you can add coconut milk instead of water to enrich the taste.

Dilute only the amount of batter required for making aapams. You can store the remaining batter in refrigerator for a day.

Grind the rice,dhals,fenugreek  into a very fine and thick paste to have fluffy and smooth aapams.

Infants who are 8 months and above can be given this twice week by soaking well in sothi/coconut milk.

If you make it infants do not store and use.

I am adding 2 pictures below to make you believe that aapam can be made without cooking soda as few doubt that the aapam will lack fluffiness and it might stick to the kadai.


Arachuvita Sambhar

This is another version of sambhar from my MIL.The sambhar powder is prepared fresh at home and added,thus the name “arachuvita sambhar”.The choice of vegetable is yours (Brinjal,Carrot,Potato,Pumpkin,Drum stick,shallots,raw mango). I am giving you a version with carrot and potato. This goes well with rice,idly,dosa. The entire house will be surrounded by sambhar flavour if you opt for this on a day.


  • Tomato-1 medium sized
  • Shallots-4-6
  • Toor dhal-1/4 cup
  • Turmeric powder-A pinch
  • Hing-1/4 tbsp
  • Salt-To taste
  • Oil-To cook
  • Tamarind-A marble sized

To dry roast and powder:

  • Toor dhal-1/2 tbsp
  • Coriander seeds-1/2 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Cumin seeds-1/4 tbsp
  • Red chilly-1

To temper:

  • Mustard seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Curry leaves


  1. Wash and soak the toor dhal for 10 minutes.
  2. Pressure cook the dhal and set it aside after mashing.
  3. In a kadai,dry roast the ingredients given under”To dry roast and powder”.Once they cool powder it finely.
  4. Add oil to a fresh kadai and temper with mustard seeds,urad and curry leaves.
  5. Saute onion and tomato until they get cooked.
  6. Now add turmeric powder,hing and salt and let it boil.
  7. After 5 minutes add the powder prepared and mix the sambhar well.
  8. When it begins to boil add the dhal(mashed) and give a quick stir.
  9. Finally add the tamarind extract and let it boil for 5 minutes.
  10. Serve it hot after garnishing with chopped coriander leaves.

My Observations:

Adjust the level of tamarind based upon the taste of tomato.

Do not prefer bangalore tomato for this.

If you are adding raw mango to this sambhar,omit tomato and add very little amount of tamarind extract.

Dry roast in medium flame.

Capsicum Sambhar

I have always used and had capsicum as a part of chinese dishes only mostly. For the very first time , my husband gave a clue on this capsicum sambhar. With few tips from my MIL and continuous trial and error we arrived at this yummy sambhar. My husband loves this and will definitely demand for more rice with this.


  • Capsicum-1 medium sized
  • Shallots-5-8
  • Tomato-1 medium sized
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Sambhar Powder-1 tbsp
  • Turmeric Powder-1/4 tbsp
  • Hing-A pinch
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds
  • Fenugreek seeds
  • Oil
  • Red chilly-1


  1. Wash both the dhals in water and soak them for few minutes.
  2. Pressure cook both together and mash them once cooked.
  3. In a kadai , add oil,make mustard seeds spulter.
  4. Add fenugreek seeds,curry leaves,red chilly.
  5. Saute onion,tomato and capsicum one after the other.
  6. When they turn soft add hing,turmeric powder,sambar powder and give a quick stir.
  7. Add water and let capsicum cook.
  8. Now add the cooked dhal and let it boil for few minutes.
  9. Garnish with coriander leaves and serve.

My Observations:

The more the sambhar boils,the yummier is the taste and flavour.

You can add chilly powder instead of red chilly.

You can add tamarind extract and let it boil after adding mashed dhals.

Adjust the level sambhar powder according to your spice level.

I like it when it is slightly thicker than usual sambhar.

Corn Vadai/Bonda

This recipe is an adapted version from a cookery show on Zee TV long back. We were wondering on what to do with the excess corn we had. And fortunately this recipe came up. I personalised to match my husband’s taste and made it as a quick evening snack.


  • Sweet corn kernels-2 cups(Boiled)
  • Urad Dhal-1 cup
  • Onion,Curry leaves,green chilly & coriander leaves-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To deep fry


1.Soak the cooked corn kernels and urad dhal for one hour.

2.Strain the water and grind it into a coarse paste without adding water.

CORN VADA/BONDA3.In a mixing bowl add all chopped items and salt to this paste.

SWEET CORN VADA4.The batter has to be in vada batter consistency


5.Deep fry in oil as vada/bonda.


My Observations:

One single run in mixer would make it a coarse paste.

This is a very nutritious recipe and will be likeD by kids

Adding American corn will give a special flavour to the dish.

Mangalore Bonda

This dish was cooked by my MIL during my first visit post wedding. She made it in a jiffy and served it hot. I call it “Athai Bonda”. I even don’t mind to take a plate full of this. It is so yummy 🙂 The usual recipe has maida in large and little cooking soda.But as I am always against using “white elements” much in cooking,she had customised the dish recipe as below for me.


  • Maida-1/2 cup
  • Corn Flour-1/4 cup
  • Rice flour-1/4 cup
  • Curd-3/4 cup(Thick and slightly sour)
  • Sugar-1 tbsp
  • Salt-To taste
  • Onion-1/2 cup finely chopped
  • Green chilly-2 (Finely chopped)
  • Water-If required


  1. In a mixing bowl add all the flours,sugar,salt and slowly mix it with curd.
  2. Mix it without any lumps until you get a soft batter which can be made into small balls.
  3. You can add little water if you don’t achieve the consistency.
  4. Set it aside for 10 minutes.
  5. Add the chopped onion,green chilly and mix.
  6. Dip your hand in water and gather the batter into small balls and deep fry in oil to make bonda.
  7. Serve it hot.(The most important part of this bonda).

    My Observations:

Sour curd and sugar+salt acts as natural yeast. So use of cooking soda can be eliminated.

You can try the same with only maida flour.

Coconut chutney is the best combo.

You can add chopped coconut too.

When you dip your hand in water and gather the batter into ball , if the ball drops without breaking in the oil,it indicates the right consistency

Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.


Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook


Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee

My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .


  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook


  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.