Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.


Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 2 tsp

Water – To knead the dough


  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.


  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.


  • Remove it from the oil and drain it on a tissue paper.

Sambaram/ Neer moru

    Sambaram or Neer moru is the drink made in my home during summer days. Once the summer season starts my mom makes this at home and refrigerate it. During the summer vacation we will have this at noon. Now I have also started doing the same during summer season. This helps in hydrating our body and keeps our body cool. Also this is made on Raama navami(Lord Rama’s birthday). It is a very simple and easy drink that one should drink during summer days.


Curd – 1 cup

Water – 3 cups

Cumin seed powder- 1/2 tsp

Salt- As required

To grind

Green chillies- 2

Coriander- 4 arcs

Curry leaves-  few

Water – To grind

  • Wash and grind the coriander, curry leaves, green chillies with little water.
  • Take a cup of curd in a vessel. Add a cup of water and blend well to remove lumps.
  • Add remaining two cups of water.
  • Add 3/4 th tbsp of the ground paste and mix well.
  • Finally add the cumin seed powder.
  • Serve chill .


Paanagam is a drink that is made on Raama navami aand thaipoosam. Thaipoosam is the festiveal celebrated for Lord Muruga by Hindus. We offer paanagam and thattaipayaru sundal (Cow peas) to Lord Muruga. Paanagam reduces body heat and prevents us from chicken pox and other heat related diseases during summer.



Jaggery – 1 cup

Water – 3 cups

Cumin seeds powder – 1/2 tsp

Chukku (Dried ginger ) powder – 1/2 tsp

  • Mix jaggery and water and heat it.
  • Allow the jaggery to dissolve completely in water.
  • Now turn off the flame and strain it to remove the dust particles.
  • Now add the cumin seed powder and dry ginger powder.
  • It is ready to serve.

Note: The quantity of water vary slightly depending on the quality of jaggery.

Dhal holige / Paruppu Boli

Boli or Upputtu or Holige as it is called in different parts of India is one of the traditional recipes made on the festival days. In my home, we make it for Bhogi. My amma and Patti use banana leaf to make the boli. Amma and paati makes this in a different style like the one we get in the famous Venkateshwara Boli stall, Chennai. They make a thick palm size Boli with cococnut stuffing or dhal stuffing in it. I have made this in Karnataka style thin crepes. It is called as holige in Karnataka and whenever I go the Holige stall, after placing an order I keenly observe the way they make this. Sometimes I even ask some queries like what is the sheet they are using, what are the different types of stuffing, etc., Yes! you can use any stuffing of your choice to make holige. Here I have given the recipe for Dhal holige / Paruppu Boli.


For the dough

Maida / All purpose flour – 1/2 cup

Turmeric powder – 1/4

Salt – A pinch

Oil – 2 tbsp + for soaking

Water – As required

For the stuffing

Channa dhal – 1/2 cup

Jaggery – 1/2 cup

Cardamom powder – 1 tsp

Ghee – 2 tsp

Water – To cook the dhal


  • Take the maida and add in a bowl. Add turmeric powder and salt. Mix well.
  • Add oil and mix it with the dry ingredients.
  • Then add water little by little and knead it to a elastic dough.
  • Soak the dough in the oil and leave it aside for 20 minutes.


  • Take channa dhal, wash and half cook the dhal.
  • Allow the dhal to cool down, add it in a mixie jar.
  • Add jaggery and grind them to a fine paste.
  • In a pan add this mixture and saute them well to get rid of moisture.
  • Add cardamom powder and ghee while sauting.
  • Once they are non sticky, turn off the stove and make balls out of it.
  • the stuffing for the recipe is ready.


  • You can use a banana leaf or holige sheet to make Boli/Holige.
  • Take a portion of dough and flatten it.
  • Place the stuffing on the flattened dough and close it from all the sides in the same way you make paratha.
  • Remove the extra dough and make a baal keeping it in between your hands.
  • Now you can dust it with flour and gently flatten it with yoour hands.
  • Late  use the rolling pin to roll it out like a chappathi.
  • Heat the skillet and cook the boli/holige on both the sides with oil and ghee.
  • Serve the holige/boli with a dollop of ghee.


Chakkai Varatti / Jackfruit Jam

Chakka varatti is one of the famous kerala recipes with which we can make a lot of dishes. It is actually a jackfruit preserve made with jackfruit, jaggery and ghee and can be stored for an year or one and a half years. I love this a lot and my parents  make sure, this is made every year, especially my appa(dad). Yes, when the season comes, he always keep an eye to get a good jackfruit and make sure he gets it for me and my younger brother. My brother doesnt like the preserve so he chop the fleshy part and mix it with honey and give it to him. And for me it is chakkai varatti. We make this in uruli, traditional vessel used in Kerala to make kheer. Also I love the jackfruit chips and 4 cut banana chips and my dad gets it whenever I want. Also he makes sure to get it whenever he goes to Kerala. Who else other than our parents know what we want.

This time I decided to make this when I got the fruit from my neighbour. Usually I call my amma to ask for a recipe and to clear all my doubts regarding it. Though she is a working lady, she never fails to clear my doubts in cooking. But this time, I didnt call my amma(mom) to get the recipe. I called my appa(dad) instead and was asking for every single step. Starting from chopping the fruit till I completed it, I was calling him again and again and patiently he taught me clearly and small small nuances also. Finally the outcome was awesome. Waiting to give my family the chakka varatti to taste it or in turn the Chakka varatti is waiting for them.

Pheww!!! Very long post after a long time. I am sure my husband will enjoy reading this. Because he always ask me to write a story for every single recipe.


Jackfruit – 4 cups

Jaggery – 3 cups

Ghee – 3 tbsp

  • Cut the jackfruit into half.  Apply coconut oil on your hands and knife and cut the jackfruit.
  • Expose the flesh part and remove it.
  • Remove the seeds from each pulp and the thick skin.
  • Chop the fleshy part into small pieces.
  • Pressure cook the jackfruit adding water two inches below the jackfruit level.
  • Mash the pressure cooked jackfruit well.
  • In a heavy bottomed vessel, add the jaggery and little water.
  • Allow the jaggery to dissolve completely.
  • When the jaggery syrup starts to boil, add the mashed jackfruit.
  • Cover your hand with a cotton cloth or wear a gloves while stirring.
  • Mix the jaagery syrup and jackfruit well.
  • Keep stirring continuously until this mixture thickens and leave from the sides.
  • When the bubbles come, add 2 tbsp of ghee. Then keep stirring again and add a tbsp of ghee at the end.
  • Store it in an air-tight container in refrigerator. The shelf life of this will be between 1 and 1 1/2 yrs.
  • You can use this to make Chakka pradhaman, elai adai, etc.,




Kaaradaiyaan Nonbu

Kaaradaiyaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband. Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. I got this information from my grandmother and from my husband’s grandmother.  The origin of this story travels long back to the time of Mahabharatha. Sathyavaan, Savithri’s husband’s life will be taken away by the Lord of Death(Yamadharmaraaja).  She ask to the God one by one finally asking to give her husband a long life. Seeing her purity and devotion, he grants Sathyavaan a long life. Since then this is being celebrated.This is the prayer chanted during the pooja.

Recipe link

Spicy / Salt Adai

Sweet Adai


  “Urugaadha Vennayum OrAdayum Naan Notren
OruKaalam yen Kanavar piriyaada Irukka Vendum”.
Everyone ties a yellow thread round their neck after offering the kaara adai and inippu adai to the God.


Kaaradaiyaan Nonbu-Salt Adai

Kaaradayaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt and spicy adai. Here is the recipe for sweet adai.


Preparation of rice flour

  • Wash and soak 1 cup of raw rice for 2 hours.
  • Completely drain the water and spread it on a cloth.
  • Let it dry for 5 hours.
  • Every half an hour gently mix and spread the rice with your hands.
  • After 5 hours grind the rice finely.
  • For one cup of rice you will get 2 cups of rice flour.


Rice flour – 1 cup

Water – 1 1/4 cup

Cowpea – 2 tbsp

Coconut bits- 2 tbsp

Asafoetida – A pinch

mustard -1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – 2 tsp(finely chopped)

Coriander- 2 tsp(finely chopped)

Green chillies – 2(finely chopped)


  • Roast the rice flour in a pan until it turns from fine powder to coarse powder. it should remain white in colour.
  • Soak the cowpea overnight and pressure cook it.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds. Once it start cracking, add urad dhal, channa dhal, chillies, curry leaves and coriander. fry it for one minute.
  • Add water, salt, asafoetida,  coconut bits and cowpeas.(You should not use the water that has been used to cook cowpeas. it will turn the white flour to brown).
  • Allow it to boil.
  • Once they start to boil, add the rice flour and mix well.
  • Add ghee and mix once again.
  • Turn off the flame and keep the dough aside.
  • After ten minutes, apply ghee in your hands and knead the dough well to make it soft.
  • In a polythene cover, take a small ball of the dough and press it well to a round shape and make a hole in the middle.
  • Then remove it from the polythene cover and keep it in Idli plate.
  • Once you fill all the four idli plates, steam cook it.
  • You can place 8 adais in one plate. So at a time you can cook  40 adais.
  • Steam cook for 20 minutes.
  • Then open the cooker lid, slowly remove the adai from idli plate and put it in hotpack.
  • Serve it with butter.


Note: While removing the adai from idli plate, dip the spoon in water. So that it will not stick .

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