VIRUNDHOMBAL

Karuppu Kavuni Rice Dosa is a unique and healthy South Indian tiffin recipe made using traditional black rice. This dosa stands out with its naturally beautiful purple color and rich flavor. When I first tried this recipe, I was amazed by how vibrant and appealing the dosa looked on the tawa. This recipe works well whether you grind the batter using a mixer or a wet grinder. For best taste and texture, thin dosas turn out better than thick (kal dosa) with this batter. Karuppu kavuni rice, also known as black rice, is highly nutritious. It is rich in antioxidants, especially anthocyanins, which give the rice its deep purple color. It is also a good source of fiber, iron, and protein, making it beneficial for digestion, heart health, and overall wellness. Compared to regular dosa rice, traditional varieties like karuppu kavuni and mappillai samba require longer soaking time, so make sure to soak for at least 7–8 hours. Since the rice and dal are soaked for a longer duration, fermentation...

Today, let’s prepare a soft, healthy, and delicious Little Millet (Samai) Idli, a perfect millet-based tiffin for breakfast or dinner. This recipe is completely rice-free, making it a great option for those looking to include more millets in their daily diet. I regularly prepare millet tiffins for dinner and have tried many millet recipes like millet khichadi, millet dosa, and millet kozhukattai. After experimenting with different methods, I understood one important rule while cooking with millets – proper soaking is the key. For easy digestion and soft texture, millets should be soaked for at least 3 hours. But for recipes like millet idli and dosa, soaking for a minimum of 5 hours gives the best results. Another important tip is to use a slightly higher quantity of urad dal compared to regular rice idli batter. This helps in achieving soft and fluffy idlis. By following these simple steps, you can easily prepare nutritious, light, and tasty millet idlis at home. This recipe has alrea...

A simple tiffin that is both delicious and rich and comes together in just 15 minutes with rava. When I have a lot of tomatoes, I always keep preparing chutney or dosa varieties with tomatoes.  Most of us add the roasted rava in the hot water that generates uniform heat which produces excellent results. After tasting rava kichadi in a restaurant, I did a few experiments to bring the glossy texture which will be perfect for 3 to 5 hours. In this method the rava is roasted along with traditional tempering made with onions and tomatoes and then hot water is added. This method prevents the formation of lumps and tastes good even after 3 hours. Now let's see how to prepare this Delicious Tomato Rava Bath. Here is the video for Tomato Rava Bath Check out my other tiffin recipes here Idli Black urid dal Dosa Pearl Milet Dosa - Kambu Dosa Aapam - Aapam without yeast  Ragi flour Upma Arisi Upma Poori Bottlegourd Adai Pepper dosa - Milagu Adai Rava Upma Semiya Upma   Rava Dosa...

Vegetable ragi millet noodles recipe with step-by-step instructions. Recently I bought this ragi millet noodles from mothers millets brand in a supermarket. They have a wide range of millet noodles, red rice noodles and many more.  I haven't tried any millet noodles and this year is the international year of millets and I wanted to take this as a chance to cook and post different millet recipes to share with you all. I tried this ragi vegetable noodles with the colourful vegetables as we add it for our regular vegetable noodles. As it's my first time, I have added their tastemaker maker given in their pack. I haven't added any other sauces and masala powders. It came out really good and it can be prepared easily within 20 minutes.  Check out my other tiffin recipes here Idli Black urid dal Dosa Pearl Milet Dosa - Kambu Dosa Aapam - Aapam without yeast  Ragi flour Upma Arisi Upma Poori Bottlegourd Adai Pepper dosa - Milagu Adai Rava Upma Semiya Upma   Rava Dosa V...

Idli upma are quite popular in Tirunelveli and I like them very much, especially with a cup of filter coffee. As much as I like to experiment with new dishes, I also like to create a new dish with the leftovers. But this is our grandma's idli upma recipe with leftover idlies. This idli upma is straight forward. We first crumble the leftover idlies with little gingely  oil. During any occasions, if you have a lot of store bought leftover idlies or if your idlies are hard my grandma recommends dipping the idlies in water for a second and then we have to crumble the idlies to get the soft texture. We always Iike to add chopped small onions for idli upma and it's super delicious to taste the crispy curry leaf and the chunky onions in the upma. But if you can't get small onions, use regular onions. To spice up the upma we use both red chilli and green chilli.  Check out my other tiffin recipes here Idli Black urid dal Dosa Aapam - Aapam without yeast  Ragi flour Upma Arisi Upm...

Vermicelli vegetable kichadi or upma is a crowd-pleaser tiffin, perfect for small occasions and lunch boxes. We like upma dishes, especially the vermicelli upma.  This vegetable kichadi is a mild one, with minimal ingredients. I have made it simple with readily available vegetables and simple ingredients. I always prefer short vermicelli (anil brand) because it holds and stays well without becoming soggy for a long time. You can use thick vermicelli too. Make sure to cook the upma with the correct amount of water. If you add more water and if you cook for a long time, it might turn mushy. So always cook with correct water measurements. I always add 0.75 cups of water for 1 cup vermicelli which gives perfect non-sticky fluffy upma. Now let's see how to prepare this vegetable kichadi in detail. Here is the video link for Vegetable Semiya Upma Check out my other tiffin recipes here Idli Black urid dal Dosa Aapam - Aapam without yeast  Ragi flour Upma Arisi Upma Poori Bottlegourd ...

Rava idlis are a popular tiffin item around South India, particularly in Karnataka cuisine. It takes just thirty minutes to prepare these instant idlies. Though there are many types of ready mix for rava idlies are available in supermarkets , these rava idlies are straightforward and can easily be made at home.  The batter for this rava idli recipe is loaded with flavours. I always recommend using coarse rava for rava idli to bring the correct texture. If using fine rava, be sure to adjust the curd for marination. And definitely go with the thick curd for marination. For making batter the ratio is 1:1. (1 cup rava and 1 cup thick curd). This is the perfect ratio for me when using coarse rava which has a higher absorbing capacity. If you are using fine rava, 1/2 cup curd is enough to achieve the same consistency. I usually mix the curd and the roasted rava along with the sauted ingredients and rest the batter for 15 minutes.  The resting process will help to release the gluten....

Tomato Arisi Upma recipe with full video and step by step pictures. Arisi upma is one of my family's favourite tiffin dishes. It's a delicious, healthy tiffin that never fails.   My husband always insists me  to add extra vegetables and flavours for any upma dishes. Actually, I thought of preparing regular arisi upma for breakfast and he gave me this idea to try upma with tomato flavour. Arisi Upma is a classic rice based upma dish with different variations across South India. The rice rava is usually prepared with rice and dals. Additionally, you can add black pepper and cumin when grinding the rava but I haven't tried it yet. Here's what you need to prepare this arisi upma.  1.  Ponni Raw Rice -  the base of this arisi upma is rice, it's a must to use good quality rice. I usually use ponni raw rice to prepare rava for arisi upma. You may also use a combination of both idli rice and raw rice. For tomato arisi upma I used  ponni raw rice and it tasted exce...

Kaikuthal Arisi Ven Pongal recipe with full video and step by step pictures. This ven pongal is prepared with hand pounded rice, moong dal, ghee, pepper, cumin and cashew nuts.  I have already shared kaikuthal arisi sarkkarai pongal and today another recipe with kaikuthal arisi. I have tried this ven pongal with organic variety and you won't believe this pongal is prepared with kaikuthal arisi. Last month we bought  kaikuthal arisi from our friend Annamarial Prem. For the last two years, Annamarial Prem has been running an exclusive organic farm in Tirunelveli for selling their own agro products such as urid dal, moong dal and some rare varieties of rice as well. The taste and quality of their products are more nutritious and at the same time toxins free. I hope you won't be misled by the idea that I am recommending buying these items only from them. It is just to make you understand that in order to confirm the quality of the product before making an attempt to get the desire...

Paneer masala Dosa recipe with step by step photos and video. South Indian style paneer masala dosa, flavored with ginger, garlic, fennel and cashew paste. I have tasted this panner masala dosa in Saravana bhavan hotel which has a unique flavour in it. It's different from regular panner masala which we prepare for chapathi. Usually panner masala is prepared sauteing onions, tomato puree and finally finished with cashew paste and cream. But this masala is similar to paneer bhurji, which is not creamy and perfect to spread inside dosas. You can replace grated paneer with grated cauliflower also. The cashew fennel paste adds a nice taste for the masala. This paneer masala recipe can be used  for paneer bread toast too.  Similar breakfast tiffin recipes Idli & Batter for Idli and Dosa Black urid dal Dosa Bottlegourd Adai   Kuzhi Paniyaram Mudakathan Keerai Dosa Tomato Dosa Horse Gram Dosa Millets and Toor dal Dosa Pepper Dosa Aapam Here is the video link for Paneer Masala...