Vermicelli Dosai/Vermicelli Crepe

As I always mention in my blog that I am a foodie and would never stick on to one type of dish. I get bored eating the same food daily. So I always make different varieties of food and experiment different types of cuisine. As usual I was bored of eating regular tiffin items. So I decided to make rava idli but in turn landed up making this tiffin.  My husband and I loved this tiffin and we enjoyed it with kaara chutney.


Vermicelli – 1 cup

Ravai – 1/2 cup

Thick curd – 1 cup

Finely chopped Coriander leaves – 3 tbsp

Finely chopped green chillies – 2

Ginger – 1 tsp

Grated carrot- 1/2 cup

Soda – 1/2 tsp

Hing – A pinch

Salt – As required

Water- To adjust consistency

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

  • In a bowl, add vermicelli, sooji, coriander, curry leaves, green chillies and ginger.
  • Add curd and mix well.
  • Now add the soda, salt, hing and mix well.
  • Adjust the consistency of the batter by adding water.Keep it aside covered for 10 minutes.
  • Finally add the grated carrot into the batter and mix everything together.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Add them into the batter.
  • Allow the batter to sit for 20 minutes. The batter is ready to use.
  • Heat the griddle and add a ladle of batter. Now spread it like a dosai. Drizzle oil and cook on both the sides. When it turns light brown in colour, remove it from the griddle.
  • The vermicelli dosai is ready to serve. It goes best with kaara chutney or Tomato pickle.

15 days Theme performance


Zero oil recipe award


Chutney powder

Chutney powder is a very famous recipe in Kanataka. Usually I love to taste new recipes from outside and then will try it at home. This is one recipe which I loved at first, then my entire family. So I wished to try this at home. I tried to get this secret recipe from the shop keeper. But he was very reluctant and that is quite normal. But he gave me some idea and I made my own combination. My husband loved this and said its too good. It goes well with idli, dosai. Here is my version of chutney powder. I am sure you will also love this.


Groundnuts – 1/4 cup

Urad dhal- 1/4 cup

Channa dhal-  1/4 cup

Dry coconut- 1/2

Red chilli – 4to 5

Tamarind – A small piece

Jaggery –  1 tsp

Salt – As per taste

  • Dry roast groundnuts, channa dhal, urad dhal, dry coconut, red chilli separately.
  • Add it to a mixie jar.
  • Add tamarind. jaggery, salt.
  • Grind everything to a fine powder. I love it slightly coarse.
  • Serve it a a side dish for Idli, Dosai with a tsp of oil.

Multigrain Adai

Adai is made out of rice and lentils. Since it contains all types of dhal and lentils, it is very healthy and also tasty recipe. It is usually prepared for breakfast. It goes best with Aviyal. Adai with butter is yummy and rich. We can add onions, carrot, drumstick leaves on adai. It adds respective flavour to the adai.  Here I have made normal and onion adai.


Raw rice – 1/2 cup

Boiled rice – 1/2 cup

Toor dhal – 1/4 cup

Channa dhal- 1/4 cup

Urad dhal- 1/4 cup

Green gram- 1/8 cup

White Channa- 1/8 cup

Black Channa- 1/8 cup

White vatana- 1/8 cup

Green vatana-  1/8 cup

Cowpeas- 1/8 cup

Rajma- 1/8 cup

Nuggets- 1/8 cup

Red chillies – 4/5

Salt – To taste.

  • Take all these ingredients, wash and soak in water for 4-5 hours.
  • Next day, drain the water and keep aside.
  • Grind all the ingredients in the grinder coarsely.
  • Add little quantity of water when required. But donot add too much of water.
  • The adai batter is ready. Mix Asafoetida.
  • In a tava, add 1 ladle of the batter and spread it evenly in round shape.
  • Add /2 tsp oil/ghee and allow it to cook till golden brown.
  • Then turn it to the other side and cook in the same way.
  • The adai is ready and it can be served with aviyal/ idli podi/ butter/jaggery.
  • It goes best with Aviyal.


Note: You can add chopped onions in the batter. In that case donot add asafoetida.

Beans Nei Thuvattal

Beans nei thuvattal is another different variety of beans curry. I came across this recipe in my Sister in laws’ blog and wanted to try it. Basically I hate beans curry. But on seeing the photo of this recipe in her blog,  I got tempted and made this at home. I made slight differences by avoiding garlic and frying the ground powder in ghee.  The aroma of this recipe is obvious while making this recipe. I loved this curry. And she asked me to eat it mixed with the plain rice adding  ghee to it. And that was the first day I ate half the quantity of beans made at home. Yes!!!! the curry is super yummy.


Beans – 2 cups

Channa dhal – 2 tbsp

Roasted gram dhal – 2 tbsp

Urad dhal – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Ghee – 1 tbsp

Salt – To taste


  • Dry roast channa dhal, urad dhal, roasted gram dhal and grind it to a fine powder.
  • Mix turmeric powder and red chilli powder with the above ground powder.
  • Wash and cut the beans to 1 inch length. Add enough water and cook it with salt.
  • Drain the excess water  and keep it aside.
  • In a kadai, add a tbsp of ghee and fry the ground powder for a minute. You will get a nice aroma.
  • Mix the cooked beans with the fried powder and toss it.
  • Serve it with rice. I loved to eat the curry just mixed with the rice with little ghee adding to it. It was super yummy..(Of course it is my Sister-in-laws’ idea).


Corn flour halwa

Corn flour halwa is a very famous halwa made in most of our weddings for evening tiffin. My mom makes this halwa at home which is favourite for me and my husband. Whenever we go to my place or my parents come, she makes this for us and there will be competition beteen me and my husband to finish it. Though I hate sweets, there are some which I love like anything. So my husband asked me to make this on a rainy sunday and here is the recipe.


Cornflour mixture

Cornflour – 1/2 cup

Water – 1 1/2 cups


Water – 1 cup

Sugar – 1 1/2 cups

Food colour

Cashews – few

Ghee – 1/ 4 cup in total

  • Add corn flour in a bowl and mix it with water without any lumps.
  • Add food colour and mix it well.
  • In a pan add 4 tsp of ghee and add broken cashews.
  • Saute it until the cashews turn golden brown in colour.
  • Add water and sugar.
  • Dissolve the sugar and make sugar syrup. There is no need for string consistency.
  • Now add the cornflour mixture into it.
  • Stir it continuously. The halwa will start getting glassy texture.
  • Add ghee in between. At one stage, the halwa leave sides.
  • Meanwhile grease a tray or plate. Once it starts leaving sides, transfer it to a greased plate.
  • Allow it to cool and make pieces.
%d bloggers like this: