Main Dishes

Rice Dishes




In South India, a variety of dishes are prepared for breakfast. They are very nutritious, not fatty and simply delicious.

Mor Kali Suji Upma
Dalia Upma Rice Upma
Pidi Kozhakkattai Bun Dosa
Khichdi Sagodana Khichdi
Moong Dal Dosa Rava Dosa
Semia Upma Aappam
Idiappam Rice Oothappam
Kanjeevaram Idli Dosa
Masala Dosa Mysore Masala Dosa
Ada Idli
Yam Ada Chiwda Upma
Imli Chiwda Masala Chiwda




"While preparing masala for sambar, add a few grains of poppy seeds before frying.
This adds to the flavour and has a cooling effect"

“Always chop curry leaves finely so
that they mix well with the preparation ”







Rice flour- ½ cup
All purpose flour(maida) - 2,3 tsp maida
Sour buttermilk - 3 cups
Mustard seeds -¼ tsp
Urad dal - ¼ tsp
Hing - one pinch
Green chillis - 2 (chopped)
Salt to taste
Oil - 4 tblsp
Few curry leaves.

• Mix rice flour, maida, salt and lassi to make a thin batter.
• Heat oil and add mustard seeds. As the seeds splutter add urad dal, hing, chillis and curry leaves.
• When the dal turns golden brown , reduce heat, add the batter to it and stir continuously to avoid sticking at the bottom. The "kali " forms into a soft ball leaving the sides of the kadai. Close it with a lid and keep for 1 min. and switch off.

(NOTE: This can be digested easily, prepared quickly and ingredients required are generally available at home.)

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Suji/Rava(Cream of wheat) - 1 cup
Green Chillies - 2,3 (chopped)
Curry leaves , chopped
Oil - 4 tblsp oil
Mustard seeds - 1 tsp.
Urad dal - ½ tsp.
Water - 1 ½ cups to 2 cups
Salt to taste.

• Boil water and keep it ready.
• Heat oil in a kadai and add mustard seeds.As they splutter add urad dal, let it turn golden brown, add chillies and curry leaves. Add suji and salt and fry for 2,3 mins. Add hot water and mix well for 3,4 mins and put off the gas.
• Keep it closed for 4,5 mins and it is ready to be served.

• You may add a tsp of lime juice to upma before serving.
• You may add onion pieces to the tempering, (before adding suji).Fry for 2,3mins and then add suji.
• You may add vegetables like potato, beans, peas, carrots, cabbage to upma(cut into small pieces and cooked well).Serve hot adding 2tsps ghee,with coconut chutney.)

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This is prepared just like suji upma but in the tadka you add red chillies instead of green chillies, chana dal and hing. This upma takes more water than the suji upma. Peanuts may be roasted , powdered coarsely and added to the upma.Onions can also be added

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Rice-1 cup(made into suji)
Arhar dal-1tsp, Pepper and Jeera mix - ½ tsp(more of jeera),all these powdered coarsely
Coconut(grated and fresh)-1/4 cup
Salt to taste
Oil-2 tbsps
Mustard seeds - 1/4 tsp
Urad dal-1/2 tsp and chana dal-1tsp
Curry leaves-few (chopped)

• Heat oil in a thick vessel and add mustard seeds As they splutter, add dals, hing, curry leaves.
• As dals turn golden brown ,add coconut and fry for 2 mins.Now add 1 and ½ to 2 cups of water and salt.
• Add rice suji when water starts boiling and stir well to
avoid forming lumps. Close and keep over low heat for 5 mins.
• See if suji is properly cooked and remove, Add 1tsp ghee and serve with sweet sour chutney or coconut chutney.
• If you want it very soft, add some more water and cook for some more time.

(You may add 1/2 tsp coconut oil if you like the flavour.)

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Rice suji-1 cup
Coconut (grated)-little more than ¼ cup
Pepper jeera mix powder-1/2 tsp(optional)
Salt-less than ½ tsp.
(For tempering)
Oil- 1and1/2 tbsps
Mustard seeds-1/4 tsp
Urad dal - 1/2 tsp
Chana dal- 1 tsp
Red chillies-1(broken into small bits)
Curry leaves(chopped) - 1/2 tsp

• Heat a thick vessel or kadai, heat oil, add dals and as they turn golden brown add coconut and curry leaves, fry for 2 mins and add 1 and ½ cups of water. and let it boil. Add rice suji and salt. Mix and stir well for 2 mins and remove.
• Mix well and shape into little lengthy balls. Steam cook them in a cooker (i.e, without adding weight) until they are properly cooked. Remove and serve hot with coconut chutney or gojju(sweet sour chutney). Good for health because it is cooked soft and takes less oil.

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Rice -1cup
Chiwda/Poha - 1/3 cup
Thick curd/yogurt - enough to immerse rice and chiwda
Salt to taste
Oil for making dosa.

• Wash, drain and soak chiwda and rice in curd for 1 hr.
• Grind to a soft batter (Idli consistency) adding salt. Ferment.
• Heat a thick kadai, add 2 tsp oil and add two ladles of batter, and do not spread. It should be thick. Let it cook over a low heat closing with a lid.
• As it gets roasted (brown on one side) remove and serve with butter and coconut chutney. See to it that it is cooked properly inside.

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Rice- 1cup
Moong dal(roasted slightly)
Cashews(cut into pieces)- 7,8
Pepper and Jeera powdered coarsely- 1/4tsp
Pepper(whole) - 5,6
A small piece of ginger(grated)
Curry leaves (chopped ) -1/2tsp
Salt to taste
Ghee - 2,3tbsp

• Wash rice and dal and cook with 3 and ½ or 4 cups of water until soft.
Fry cashews until golden brown and remove. In the remaining ghee, fry all other ingredients until it emits good aroma. Add this with salt to the rice mixture and mix well.
Now it is ready to be served with gojju (sweet sour chutney) or coconut chutney.

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Sagodana-1 cup
Potato - 1 small(cut into small slices and cooked),
Peanuts (roasted and powdered coarsely)
Green chilli-1 (chopped)
Few mustard seeds and jeera
Oil - 2 tbsps oil
Salt to taste
Lime juice-1/2tsp
Curry leaves - 1/2tsp
Coriander(chopped) - 1tbsp

• Soak sago for 1/2hr, then drain water. Heat oil, let mustard and jeera splutter, add green chillies, curry leaves and coriander leaves. Fry for 2,3 mins.
• Add sago, sprinkle a few drops of water, keep gas in simmer, and let it get cooked for 5 mins
• Add peanut powder, cooked potato pieces and lime juice, mix well and remove after 2 mins. Serve with papad and/ or chips.

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Moong dal-1 cup
Rice - 1tsp rice,3)
Red chilles - 2
Green chilli - 1
A small piece of ginger
Salt to taste
A pinch hing(optional)
Oil for making dosa
1 Onion(finely chopped)

• Soak moong dal for 1 hr and grind with ginger, chillies, salt.
• Heat a griddle and smear with oil and make dosa with the batter,a little thicker than regular dosa.As one side gets crisp, do not reverse.
• Spread onion pieces on it and after 1,2 mins, fold dosa and serve hot with ghee and mango pickle.
• You may or may not add onion raw if you do not like.You may add them(slightly fried) to the batter. Dosas made with sprouted moong are much tastier and healthier than dosas made with moong dal.

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Rava-1 cup
Maida -1 cup
Rice flour- 1 cup
Green chillies-2
Mustard seeds - 1/4 tsp
Onion(chopped finely)-1
Salt to taste
Oil for frying.

• Mix the flours with salt and enough water to make batter thinner than dosa batter and keep aside for ½ hr.
• Heat oil, let mustard splutter, add onion pieces and curry leaves and mix well with the batter after onions get fried for 2 mins.
• Heat griddle, smear with oil and make thin dosas.To make these dosas, start adding batter from the outer brim of the pan and finish in the centre.This enables to make dosas with holes in between.Make them crisp and serve hot with coconut chutney.
• Onions are optional

You may make dosas with good quality wheat flour(1 cup) and ¼ cup rice flour mix in the same way.
You may mix maida with rice flour or besan with 1/5 rice flour.
You may also mix besan,maida wheat flour and rice flour(least quantity).These are easily made and that is the advantage. Prepared properly, these are quite tasty.

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Semia(Rice sticks), slightly roasted - 1 cup
Boiling water - 2 cups
Mustard seeds - 1 tsp.
Chana dal -1 tsp.
Urad dal - 1 ½ tsp.
Green chillis - 2 cut to 4,5 pieces
Curry leaves - a few chopped,7)s
Salt to taste
Cashew nuts - 7,8 made into pieces
Tomato - 1 finely chopped
Oil - 2 tblsp.

Heat a kadai and add the oil. Add mustard seeds, as they splutters add chana dal, urad dal and cashew nuts.
When the dals and cashew nuts turn golden, add semia and green chillies and fry for a minute. Pour the required amount of boiling water, mix well and add salt and simmer the gas.Close it with a lid. Let it cook for 3,4 minutes. Finally add the chopped tomato and curry leaves, mix lightly and switch off. Serve hot with coconut chutney.

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Rice - 1 cup.
Readymade coconut milk or coconut milk made at home.
A pinch of salt.
A pinch of cooking soda.

• Grind the rice into a smooth batter (thinner than dosa batter), add salt and leave it overnight. Just before using it for breakfast add a pinch of soda.
• Heat a kadai well and brush it with oil . Pour a ladle of batter in the centre and holding the kadai with both hands try to spread the batter on the sides of the kadai. This action should be done once only.The batter forms into a thin layer.
• Reduce the heat and keep it covered for 2 minutes.
• Remove lid and scrape the sides of the kadai on all sides with a flat ladle.The Aappam comes out like a lacey cup with a slightly thick centre with small holes.
• Repeat with the rest of the batter. Serve hot with coconut milk.

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Rice powder - 1 cup
Omapodi mould
Salt to taste
Idli stand

• Make a soft dough with rice powder, salt and warm water.
• Brush the idli stand cups with little oil.
• Place a little dough in the omapodi mould and press over each cup of idli stand. Steam in the cooker for about 5 minutes.
• Remove from idli stand and break them(it looks likes noodles) evenly to resemble 2" long semia.
• This can be made into coconut idiappam, lemon idiappm ( same as coconut rice thadka or lemon rice thadka) or taken plain with coconut milk or kadi. Thinner variety is available readymade in stores also.

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Rice- 1 cup
Urad dal washed - 1 cup
Salt to taste.
FOR FILLING: Vegetables like onion, carrots, tomatoes and cabbage chopped finely.

• Wash and soak rice and dal seperately for at least 1and ½ hrs. The batter should be soft, but the consistency should be like idli batter(thick).Add salt and keep aside overnight or few more hours to ferment.
• Heat a thick tawa, add1 tsp oil and smear it on all sides, and spread 2 ladles of batter, on it(thick). Add one more tsp of oil, and let it get moderately crisp for 3,4 mins. Spread finely cut vegetables over pan cake. After 1 or 2 minutes, carefully reverse the pan cake. Add 1tsp oil and remove carefully after 2,3 mins. and serve hot with coconut chutney or sambar.

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Rice suji - 1 cup
Urad dal(washed) - 1 /2 cup
Ginger-1/4"(mashed well)
Pepper-jeera (more of jeera) powdered coarsely) - 1 /2 tsp
Thick yogurt - 4 tbsps
Green chillies chopped -1
Cashew nut (broken into bits and fried in ghee)
Curry leaves, chopped-1/2 tsp
Mustard seeds- ¼ tsp,
Chana dal 1 tsp
Oil or ghee- 2,3 tsps
Salt to taste.

• Wash and soak rice suji and dal seperately for 45 mins, adding salt to rice suji. Grind dal.(not too smooth).
• Drain water from rice suji, mix with dal dough and let it ferment overnight or for 2,3 hrs according to weather conditions.
• Mix tempering, curd etc to the batter. The consistency should be like idli batter.Grease idli moulds and steam idlis.
• To test if they are cooked properly pierce a fork and batter should not stick to it. Serve hot with coconut chutney or curry leaves chutney or coriander chutney.

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Rice- 3 cups
Urad dal- 1 cup
Few fenugreek seeds
Salt to taste.

• Soak rice and dal separately for 1 and ½ hrs.Grind both separately (smooth) adding fenugreek seeds with dal. Add salt and mix well. The batter should be thinner than idli batter.
• Keep aside for 6,7 hrs or overnight according to weather conditions. Generally people like slightly sour dosas if you are not particular, you may make dosas after 2,3 hrs.
• Beat batter well. Heat a griddle to a moderate temperature, smear some oil and spread 1 ladle batter on it, thin or thick as preferred. Add 1 tsp oil, and let one side turn golden brown and crisp. Reverse and remove after 2 minutes. Serve hot with coconut chutney, onion chutney, idli-chilli powder and or sambar

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Same as ordinary dosa(recipe above), but only raw rice is to be used. Also, do not use fenugreek. For best results, slightly roast 2,3 tbsps of maida and add to the batter.(made with a cup of rice).

Potatoes - 4 or 5 medium sized
Onion- 1 big
Green chillies-1 or 2 chopped
A pinch of chilli powder
Turmeric powder - 1/2 pinch
Salt to taste and a small piece of ginger (mashed)
Curry leaves-½ tsp
Coriander leaves - 1tbsp

Oil-2 tbsps
Mustard seeds-1/4 tsp
Urad dal - 1/2 tsp
Chana dal - 1 tsp,.

• Wash,cook,peel, and mash potatoes.
• Heat oil in a griddle, add mustard seeds. As they splutter, add dals. As they turn golden brown, add onions,chillies etc and fry for 2,3 mins until onions are cooked.
• Mix well add 1/4 glass of water, salt, chili powder,turmeric powder, and mashed potatoes. Remove after 4,5 minutes. Now it is ready to be spread on dosa.

NOTE:-For a change you may add vegetables like carrot, beans, peas(chopped fine and cooked)etc to potato. You may also add ½ tsp of lime juice to the cooked vegetables.This preparation also goes well with puris

Make dosa as usual and do not reverse. Spread masala on one half and fold it. Reverse carefully with masala and remove. Serve hot with coconut chutney or sambar.

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Rice-1 cup
Chiwda-1/4 cup
Urad dal and arhar dal - 1 tbsp each
Suji-2 tbsps
Methi-1/2 tsp
Sugar- ½ tsp
Salt to taste

Potato boiled and mashed- 1 cup
Tomato(chopped)-1/4 cup
Peas( boiled)- ¼ cup
Juice of tamarind-1 and 1/2 tsps
Garlic-4 cloves
Red chillies-1 or 2
Ginger- a small piece
Onion( big)- cut lengthwise
Oil-5,6 tbsps.

• Soak rice and dals, except chiwda together, for 2 hrs. Soak chiwda separately
• Grind every thing into a soft paste with enough water, adding chiwda in the end. Add salt and mix well.
• Let it ferment for 16 hrs. Add suji and sugar and keep aside for 1 h r
• Heat griddle, grease with oil and spread 1 ladle of batter and make thin dosas(as thin as possible) over a low flame. Add 1 tsp oil to it and cook until it becomes quite crisp,do not reverse.
• Spread the masala over the pancake and with a sharp knife, slit ¼ of the pancake. Shape it into a cone and seve hot with onion chutey,coconut chutney or sambar.

• Heat 3 tbsps of oil, add onion and fry for 3,4 mins.
• Add ginger, chilli garlic paste and fry for 2 mins. Add tomato and fry well.
• Add tamarind juice, mashed potatoes and peas.Stir well over a low heat till excess water is evaporated. Now it is ready for stuffing.

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Chana dal - 1 cup
Arhar(tur)dal - ¾ cup
Urad dal (washed)- ½ cup
Rice- 2 and ¼ cup
Red chillies -2
Green chillies -3
Hing- 2 pinches
Salt to taste
Curry leaves (chopped)

• Wash and soak dals for 1and ½ hrs. Grind with chillies, salt, hing etc into a not very smooth batter.Add curry leaves. The batter should be thicker than dosa batter.
• Grease a tawa or non stick pan ,and spread some batter like dosa.
• Generally adas are made thick, but if you want it thin, you may add some water to the batter.
• Add 1 and ½ tsp oil and make 2,3 holes in the ada to enable it to cook properly. Over medium heat, let it get crisp.As the bottom side gets crisp, reverse and remove after 3,4 minutes. Serve hot with ghee or butter and jaggery. Nowadays, ada- avial combination is very popular.

NOTE:-You may add onion (chopped and slightly fried), to the batter .You may also add ripe pumpkin,(grated), or 1 carrot(grated) or spinach(finely chopped) or cabbage(finely chopped) to the batter for a change in taste.You may have to add chillies and salt accordingly.Even otherwise,you may adjust chillies etc,according to your taste and requirement.You may soak only 2 cups of rice if you want adas to be soft.You may add 2,3 tbsps moong dal with other things.

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Raw rice-1 cup
Boiled rice- 1 cup
Urad dal,washed-3/4 cup
Salt to taste
Oil- 4 tsps

• Soak rice and dal separately for 3 hrs.
• Grind rice coarsely like fine suji and grind dal very smooth adding enough water. Add salt and mix well. The batter should be thicker than dosa batter.
• The batter should ferment well so keep it over night in summer and nearly 2 days in winter.
• Grease idli mould with oil and fill them with batter, leaving some space to expand.
• Steam them in an idli stand(without weight) for nearly 10 mins.To test, pierce with a fork and the batter should not stick to the fork. Remove with a spoon after 2,3 mins.The second batch
will take only 7 mins.
• Serve hot with idli powder, sambar, onion chutney or coconut chutney.

(NOTE:- Ghee or til oil may be spread on the idlis if desired. You may make use of rice suji(2 or 2 and ¼ cup) for ¾ cup urad dal .If the batter is very thick, you may add 2,3 tsps water and 1 tsp oil to the batter. This helps in making soft idlis)

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Yam peeled and grated -1cup
Red chillies -2
Salt to taste
Hing -1 pinch
Chana dal - 1cup and Rice - ½ cup ( soaked together for one hour)
Curry leaves and oil for making Ada.

• Grind dal, rice, yam, chillies and salt together coarsely adding curry leaves in the end.
• On a greased tawa spread one ladle of batter like dosa, but thicker.
• Add ½ tsp oil and let both sides cook well and till crisp. Serve hot with ghee and jaggery.

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Maida-1 cup
Rice flour - ½ cup
Curd-1/4 cup
Green chillies-2(chopped)
Coconut(cut into small bits)-2 tbsp
Ginger(grated) - ¼" piece
Curry leaves(chopped) ½ tsp
Oil for frying.

• Sieve maida and mix together all the ingredients except oil.Make a batter((thick) adding enough water, and 1 tsp oil(optional).
• Heat oil in a kadai, and gently pour 1 small ladle of batter in oil. Slightly increase heat and as appams get puffed up,decrease heat to medium. Fry until they turn light brown and well cooked. It should be crisp outside and spongy inside.

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Rice - 1 cup
Urad dal - 1 cup
Coconut finely cut - 1 tblsp
Salt to taste
Oil for frying - 2 or 3 cups
Curry leaves chopped - 1 tsp.
Green chillis cut into pieces - 2

• Wash and soak the rice and dal together for an hour.Grind to thick idli batter consistency adding salt. See to it that you don't add too much water while grinding.
• Add coconut bits, green chillis and curry leaves and mix well.
• Heat oil in a kadai. When it is hot, drop batter with a small ladle. It should look like a small ball when it comes up.You can make 4 to 5 appams at a time.Drop each ladle of batter after the previous one comes up.This prevents them from sticking together.Turn over on the other side when they are golden brown. Remove when done and drain in a colander.
• Serve hot with coconut chutney.

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Chiwda - 1cup
Salt to taste
A pinch of turmeric powder
Curry leaves chopped
Green chillies -2(chopped)

Soak chiwda(aval) and after 2,3 mins drain and keep aside. With this you can prepare many dishes.

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After tempering, add the soaked chiwda and mix lightly. There is no need to add water. You may add onion to tempering. Adding turmeric powder is optional for this item. After tempering it takes only 2 mins for the preparation. You may add ½ tsp lime juice.

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After tempering, add soaked chiwda and1tsp thick imli extract. Fry or roast1tbsp peanuts and chana dal to chidwa preparation.Mix well over fire for 2 minutes and remove. Roast a few methi(fenugreek) seeds, one red chilli, and few til(seasame) seeds. Powder and add to the preparation. Add 2 tsps of sesame oil, mix well and serve

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Prepare just like chiwda upma but add chopped cooked vegetables like beans, potato, cauliflower, peas, carrot etc with ½ tsp garam masala.

Similarly, fried grated coconut added to chidwa and tempering, makes coconut chidwa, and adding lime juice and tempering makes lime chidwa.
In the same way, pepper jeera (powdered coarsely) fried with soaked chidwa makes a tasty dish, A tsp of ghee may be added to this variety.

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