Category Archives: South Indian Breakfast

Banana Sweet Pidi Kozhukattai


Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai


Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease



  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

banana sweet kozhukattai

  • Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

banana sweet kozhukattai1

  •  Keep it aside till you can handle the dough. Cover it with a damp cloth


  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. banana sweet kozhukattai2

My Notes:

  • I used store brought rice flour, instead homemade rice flour can also be used
  • The water quantity depends on the rice flour so adjust accordingly



Aval Upma

Aval Upma is one of the common breakfast/ evening tiffen items prepared at home. One day I saw Amma adding lemon juice into the Aval Upma and stopped eating it, as I am not a big fan of lemon flavours during those days. When I was working in IT we use to have breakfast and lunch in office as I start by 7 from home. One of my teammates always gets Poha, after seeing onions and peanuts I tasted it and that version slightly differed from the one we do in home, and also the lemon flavor was less . Inspired from that, here is my version.
Aval/Poha (flattened rice) – 1 cup
Onion – 1
Green chilli  – 1
Turmeric powder – a pinch
Roasted peanuts – 1/4 cup
Lemon juice – 1/4 tsp
To temper:
Oil -1 tsp
Mustard seeds – 1 tsp
Channa dal – 1 tsp
Asofetida – generous pinch
Curry leaves – few
  • Wash and soak the Aval, till it is well immersed in lukewarm water; let it sit for 2-3 minutes.  Strain it in a colander; spread it in a plate and fluff it well


  • Add  oil and when the oil becomes hot, add the ingredients under “to temper” and let it splutter. Add chopped onions and  green chillies,  sauté till the onions are cooked. Add  turmeric powder and salt and cook for a minute. Add the roasted penauts


  • Add the poha and Cook for a minute and switch off


  • Squeeze little lemon juice and mix well


My notes:

  • Can add pomegranate seeds, coriander leaves and grated coconut for garnish
  • Red Aval can be used instead of White, but it takes more time to become soft (about 15- 20 minutes)

Rava Kichadi – Pressure Cooker Method


I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

Rava Kichadi – Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3


Sooji /Rava –  1 cup, roasted

Onion – 1, thinely sliced

Tomato – 1, finely chopped

Carrot – 1, small cubes

Beans – 4, cored and chopped

Frozen/Fresh peas – 3 tbsp

Frozen/Fresh corn – 3 tbsp

Green chilli – 1, slit

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Cardamom pods – 1

Cinnamon – 1/8 stick

Cloves – 1

Bay leaf – 1

Fennel seeds powder – 1/8 tsp

Star Ansie – 1

Salt – as needed

Oil – 1 tbsp

Ghee – 1/2 tsp

Curry leaves and Coriander leaves  – few



  • Boil 2 cups of water in a kettle or in stove and keep aside
  • Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
  • Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
  • Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute



  • Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases


  • Add coriander leaves and serve with any chutney



  • Instead of pressure cooker method Can also cook the kichadi in pan
  • Potato, cauliflower or any other veggies of your choice can be added

Arisi Kurunai Adai


Kozhukattai is a traditional south Indian breakfast. There was a time when I used to say biggggg no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffen.  To make me eat, instead of steaming, she grills it in tawa and I love it. Now things changed, I started experimenting various forms of Kozhukattai like Cracked Wheat Kozhukattai and Aval Pidi Kozhukattai, still this particular preparation is my favorite. Being a Mom is so challenging – now I can understand.

Arisi Kurunai Adai

Preparation Time : 5  mins | Cooking Time : 25 mins | Serves : 3

Recipe Category: Breakfast


Rice  – 1 cup

Scraped Coconut – 1/4 cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups

Oil – for Grilling (I used coconut oil)

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch



  • Pulse the Rice coarsely in a blender and transfer to a plate
  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and pulsed rice



  • Stir till all the water is absorbed and kurunai is 3/4 th cooked. Sprinkle some water if required. Switch off the heat


  • When you can handle the dough, take small portions and make small balls (if required use water) and flatten it. Add oil to the tawa and grill it both sides. Serve warm with chutney



My Notes:

  • I have used rice, instead Aval, oats, cracked wheat or any other grain can also be used
  • Can use red chilli instead of green chiili

Aval Pidi Kozhukattai


Kozhukattai is a traditional recipe prepared with broken rice.  Previously i have posted a Kozhukattai recipe  with cracked wheat and oats.  Couple of days ago tried with flattened rice and liked the taste. It tasted similar to the traditional Kozhukattai prepared with Rice

Aval Pidi kozhukattai:

Preparation Time : 5  mins | Standing time : 5 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast


Flattened Rice/Aval  – 2 cup

Scraped Coconut – ¼ cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups + 3 tbsp

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Red Chilli – 3

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch



  • Pulse the Aval coarsely in a blender and Transfer to a plate
  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and  pulsed Aval




  • Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat


  • Form kozhukattai with it when they are not too hot to handle


  • Steam them in a steamer or idly stand for 8 to 10 minutes.


My Notes:

  • I have used Thin Flattened Rice and pulsed them fine grain, instead Thick flattened rice can also be used and pulsed to coarse texture

Tri-Color South Indian Platter


Happy Independence day to all my Indian buddies. Jai Hind!!!!

This is a special post, drafted for the Indian post with a tri-color theme. My actual plan was to post a Tri-Color fruit leather using Peach, apple and kiwi, but after baking I was not satisfied with the color, especially green.


Wanted to do something else. Being a south Indian, I was influneced by Saravana Bhavan, and remembered their Tricolor  chutney. I thought of preparing three chutneys, but the moment chutney was decided, I also wanted to make a platter with idly and Uthappam. I will post a detailed recipe on Idli batter (with mixie) shortly

Tri-Color South Indian Platter

Tri-Color Mini Idli



Idli Batter – 1/2 cup

Carrot – 1


Idli Batter – 1/2 cup

Frozen Peas – 2 tbsp


Idli Batter – 1/2 cup


Saffron Color

Cook the carrots, and once they come to room temperature, grind them into fine  paste. Add Idli batter to the carrot paste mix well / grind once

White color

Nothing to do:-) just the plain batter

Green color

Microwave frozen peas for a minute, or after switching off the carrot, remove carrot and add peas. Bring peas into fine paste and add batter and mix well

Mini Idli

  • Grease the Idli plate with oil and pour a spoon full of batter into mould. Stack up all the idli plates and steam for 12-15 mins. Rest it for another 5 mins
  • Dip a clean wide spoon in water and remove the idlis from the plate. Keep dipping the spoon in water in between to help in taking out the idli easily. In a skewer, I inserted Tri-Color idli


Tri-Color Uthappam


Idli batter – 1/4 cup approx

Carrot – 2 tbsp (finely chopped in chopper/grated)

Onion – 2 tbsp

Frozen Peas – 2 tbsp



  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it in a shape of rectangle. Drizzle carrot at the top, onion in middle and peas at the end and cover the lid and  cook. I didn’t flip the other side


Carrot Chutney


Carrot – 5

Onion – 1

Garlic – 2 pods

Dry Red Chilli – 2

Urad Dal – 2 tbsp

Mustard seeds – 1/8 tsp

Salt – as needed


  • Wash carrots, peel off the skin and trim the edges. Cut them into big chunks and cook them
  • Add 1 tsp of oil, add urad dal and mustard seed and saute till urad dal starts browning. Add the onions and garlic, and saute till they are cooked. Add carrot and sauté for 2/3 minutes and switch off. Let it cool
  • Transfer all the ingredients to a mixer, and grind it along with salt and required water.

Coriander chutney


Coriander leaves – 1/3 cup

Green chilli – 1/2

Coconut – 3 tbsp

salt – as needed


  • Grind everything into fine paste adding water

Coconut Chutney


Coconut – 1/2 cup

Green chilli – 1/2

salt – as needed


  • Grind everything into fine paste adding water

To temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 tsp

Hing – 1/8 tsp


  • Add oil to the pan when the oil is hot add ‘to temper’ cook till they splutter and add to all chutney



Cracked Wheat and Oats Adai


After Cracked Wheat Idli, it has been a while since I posted (actually, cooked) anything with cracked wheat.  Thought of preparing Cracked Wheat Pongal and soaked moong dal, and then I realized I had only 1/2 cup of cracked wheat. I soaked toor Dal as well, along with moong Dal, and decided to try Uthappam with cracked wheat, dal and oats (I named Uthappam, as its texture resembled the soft Uthappam). To my surprise, it was a winner and hubby couldn’t believe that I used cracked wheat and made instant uthappam!

Cracked Wheat and Oats Utthapam

Preparation Time : 5 mins | Soaking Time : 2-3 hours | Cooking time : 10 minutes | Serves : 3

Recipe Category: Breakfast


Cracked Wheat – 1/2 cup

Oats – 1/2 cup

Toor dal – 1/4 cup

Mong Dal – 1/4 cup

Fenugreek seeds – 1/4 tsp

Hing – a generous pinch

Oil – as required to grease

salt – as needed



  • Soak the two lentils, along with cracked wheat, fenugreek and oats for about 3 hours (I soaked in warm water)
  • Drain the water, and Grind,  by adding water
  • Heat the skillet. When it is hot, add a little oil and pour the batter into the skillet


  • After one side is cooked well, turn and cook the other side. Serve it with any chutney. We had with Thakkali Thokku