Hello all,Today’s post is just a compilation of all recipes for breakfast and dinner. I have put down some 40 + recipes under this with recipes of steamed foods like idly,appam,idiyappam,paniyaram,dosa varieties,adai varieties,pasta,roti,paratha,bread and upma varieties.You may please bookmark this page for your further reference as I will be continually adding recipes in this section. I have ensured to fulfil the purpose of my blog (NO WHITE INGREDIENTS ) in all these recipes and have tried my level best in making it really healthy and nutritious.If you have any recipe in your mind and would like to have it from me please feel free to write to me at or through this form at REACH ME section. Continue reading “BREAKFAST & DINNER OPTIONS|TIFFIN RECIPES”


Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.


  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai


  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side


For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

Vendhaya Charu/Puli Thaneer

A favourite dish of the family for around four generations. A very simple and easy to do recipe.


  • Tamarind Extract-1 cup
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves


  1. Heat oil in a kadai and add mustard seeds and let it spultter
  2. Then add urad dhal,curry leaves,red chillies and fenugreek seeds.
  3. When curry leaves begins to crackle,reduce the flame because over toasting fenugreek seeds will add a bitter taste.
  4. Now add chopped shallot and garlic and saute in medium flame.
  5. When the oil turns golden brown add hing and turmeric and give a quick stir.
  6. Add around half cup of water and let it boil.
  7. When it begins to boil add the tamarind extract and let it boil.
  8. Add salt and mix well.
  9. Let it boil for 5 minutes and transfer to serving bowl.
  10. Serve it hot with rice.


Porikadalai thuvaiyal is a excellent combination.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.


The name itself means “mixed rice”. It is nothing but a traditional version of our vegetable biriyani/rice. A very nutritious dish which is made of all pulses and vegetables.


Boiled rice-1 cup

Toor dhal-1/4 cup

Gram dhal-1/8 cup

Vegetables-2 cups

Tamarind Extract-50 ml

Salt-To taste

Oil-To cook

To temper:

Mustard seeds-1/4 tbsp

Urad dhal-1/4 tbsp

Red chilly-2



To grind:

Coconut grated-2 tbsp

Cumin seeds-1/4 tbsp

Vegetables comprise of 10 shallots,2 green chillies,finely chopped pieces of onion,potato,elephant yam,snake gourd,broad beads,plantain,brinjal,colocasia(seppankilangu),drumstick,drumstick leaves,raw mango and araikeerai.


  1. Pressure cook vegetables like potato,elephant yam,colocasia and set it aside.
  2. Saute vegetables like shallots,snake gourd,onion,board beans,green chilly and set it aside
  3. Add 7 cups of water and add washed dhals,rice and rest of the vegetables and mix well.
  4. Now add tamarind extract,turmeric powder and salt.
  5. Add vegetables pressure cooked and sauteed and mix it well.
  6. Let the rice cook well in the open pan. Keep mixing to avoid burning in the bottom.
  7. In a kadai temper mustard seeds,urad dhal and red chilly.
  8. Deep fry vadagam and appalam.
  9. Add results of step 7 and 8 to the rice and mix well.
  10. When the rice and dhal is cooked, mix well and serve it hot.

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.



Yet another traditional recipe from grandmother.


  • Idly rice – 1 cup
  • Toor dhal-1handful
  • Red chilly-2
  • Onion-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To cook


  1. Dry roast rice separately. Roast it in slow flame until the rice begins slightly coloured.
  2. Soak the rice and dhal for 2 hours.
  3. Grind the rice,dhal,red chilly into a slightly coarse paste.
  4. The batter has to be thick.So while grinding add water accordingly.
  5. Add chopped onion and spread the batter on a greased dosa tava.
  6. Sprinkle oil immediately after spreading batter.
  7. Cook by closing it one side and then flipping the other side and cook.

My Observations:

It goes well with onion green chilly chutney,jaggery and home made butter. This is the traditional combo which we follow at home.

Roasting the rice is the most important step in this recipe. If you roast it brown the taste will change.

This batter is not for second use by storing in refrigerator

This can be made into a dosa by adding more water to batter and making it slightly thicker than dosa batter.

Making the adai needs lots of patience. Make it very carefully otherwise it will 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.