Category Archives: Tiffin



Anyone heard of “Sanna’s”. They are soft and fluffy cotton balls and can soak up any gravy or kuzhambu. They are traditionally made with toddy or with yeast nowadays. The sannas may look like idlys but unlike idlys they are slightly sweet and are have a very different texture.

Sannas can be had in many different ways. They can be had either as a sweet dish by adding sweetened coconut milk to them or as a savoury by having it with any curry.

The sannas taste best the day they are made. So try them…



Idly rice/ boiled rice                                                                                       –              1 ½ cups

Raw rice ( I used sona masuri)                                                                       –              ½ cup

Whole urad dhal (skin removed )                                                                     –              ¼ cup

Yeast                                                                                                           –              ½ tsp

Sugar                                                                                                           –              2-3  tbsps

Warm water                                                                                                  –              2-3 tbsps

Salt                                                                                                              –              1 tbsp



Wash and soak the raw rice, boiled rice and urad dhal separately. They need to soak for at least 4-5 hours in separate vessels.

Drain and grind the urad dhal first to get a soft and fluffy batter. The batter would be double in volume. Remove the urad dhal batter and keep aside.

Drain the water and grind both the rice together. It is the same as grinding for the idly/dosa batter. The rice mixture should be smooth. Make sure to keep pushing the batter from the sides, to get a uniform mixture.

The batter should be like that of the idly batter but with ¼ cup water extra. i.e. it should not be very thick, but don’t add too much water as we will be adding water from the yeast solution.

Transfer the batter to a large vessel as the batter would double in volume.

Now, prepare the yeast solution by mixing the yeast with a teaspoon sugar and adding warm water to it. Allow it to stand for 5-10 minutes. The mixture will start frothing. Mix well and pour into the batter.

Mix the batter well so that the yeast mixture is well incorporated.

Add salt and remaining a sugar and mix well.

(The sanna’s are slightly sweet, but you can adjust to your liking.)

Cover the batter and keep in a warm place for it to ferment. This should take around 2-3 hours.

sanaas collage

When the batter has doubled, do not mix the batter.

To get fluffy sannas, spoon the batter into greased moulds and place in a steamer. Take spoonful of batter from the sides and fill the moulds.

Fill the moulds to only half as they would rise.

Steam for 15-20 minutes.

Remove the lid making sure not to drop any water on the sanna’s. Remove the moulds from the steamer and place them face down (the open side down). Allow them to cool. When they are cool, remove from mould and serve.


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While they are cooling the next batch of sanna’s can be placed in the steamer.

To fasten the cooling process you can place the mould in a place with water. Place them normally with the bottom down.

The batter cannot be stored as it has yeast. So make sure to grind only as much as you need. Use smaller size cups for small quantities.


Posted by on November 4, 2014 in Snack Time, Tiffin


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Lunch Box Recipes for kids

Having your recipe published anywhere always feels great. Having it published under a reputed site brings extra happiness.

Having said all this, I am soo..happy to say that my recipe has been published by the Indus Ladies website under the lunch box ideas for kids.

I am attaching the link below for you to use.

Thank you Indus Ladies.

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Posted by on October 27, 2014 in Tiffin


Medhu Vadai

It’s raining!!!!

I love the rains and miss them so much in Dubai. I love everything about the rains, the cool breeze which blows before the rains, the smell which comes from the wet sand and mainly getting wet in the rain. We love getting wet, my son and me…

So now, after getting wet….

Yes!!!  time for hot bhajiyas or vadais with a hot cup of masala chai…

This time it’s the vadai. The medu vadai with lots of onions and curry leaves..



Whole urad dhal                                  –              1 cup

Raw rice                                             –              1 tbsp

Onions(diced)                                      –              1-2 small ones

Green chillies(finely chopped)               –              1 no

Ginger (chopped finely)                         –              1 tbsp

Curry leaves                                        –              1-2 sprigs

Salt to taste

Oil for deep frying



Wash and soak the urad dhal and rice for 3-4 hours. The more they soak, the better they grind.

Drain all the water and grind the dhal to a fine batter without using any water.

Make sure to keep pushing all the dhal down to get a uniform consistency.

Grinding the dhal should take approx. 20-25 mins.

The batter should be light and fluffy.

Remove the batter into a dish, add the chopped onions, green chillies, ginger , curry leaves and salt and mix well.


Heat oil in a deep kadai/ pan. Oil should be enough for deep frying.

The oil is hot enough when a pinch of the batter is added and it comes up immediately.

Wet your hands with water and take a small lemon sized ball of the batter, press it slightly on a plastic sheet or wax paper and make a small hole in the centre.

Drop this vadai into the hot oil carefully.

You can add 2-3 vadais into the oil at the same time, making sure not to add too many or they would stick to each other.

Fry them till they are golden brown on all sides.

Remove and drain on absorbent paper.


Serve hot with any chutney and sambar.




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Posted by on July 8, 2014 in Vadais


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Aapam with Yeast

Aapam with Yeast

Aapams are traditionally from Kerala. The aapams were made using toddy to ferment them earlier. But now, we can use baking soda or yeast. The methods are different for both. Here I am using yeast to make the aapams. The aapams have a thin lacy texture on the outside and a soft spongy texture on the inner. This breakfast dish is served with stew, which can be vegetarian or non-vegetarian. However you have it, they taste delicious.

IMG_4680 IMG_4676


Raw rice                                                                  –              2 cups

Grated coconut                                                    –              ½ cup

Coconut milk                                                         –              ½ cup

Salt                                                                            –              1 tbsp

Sugar                                                                        –              1 tsp

Yeast                                                                        –              ½ tsp



Clean and soak the raw rice in water for 3-4 hours.

Grind the rice with the coconut to a smooth paste. This should take approx. 25-30 mins. Keep pushing the batter down, so that all the coconut gets ground and does not stick to the sides.

Mix the yeast with warm water and sugar and leave for 10 mins.

Transfer the batter to a large bowl and add the yeast mixture and salt to the batter and mix well.

Leave the dough to ferment in a warm place for 10-12 hours(preferably overnight).

Mix the dough and add the coconut milk and again mix it in well.


To make aapams:

Ladle 1-2 spoonfuls of batter into the aapa chatty and swirl them in a circular way. The batter should be spread in a single layer to the ends of the chatty. Close the aapa chatty and cook the aapam for 3-4 mins. The appams are ready when the centre of the aapam is cooked.

Serve the aapams with vegetable stew, chicken stew, muttai curry or like in our house paya and coconut milk.

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Posted by on June 17, 2014 in Tiffin



Mysore Masala Dosa

The Mysore masala dosa is a favorite for people who like a spicy, cripy dosa with a very yummy potato and vegetable filling. The red chutney inside the Mysore masala dosa is what makes this dosa a favorite, ‘cos it’s spicy and oozing with flavor. The batter for the dosa traditionally has “poha” added to it with some lentils, but u could do the same with the regular dosa batter. There are a few things u must keep ready before making the actual “mysore masala dosa” itself. The mixed vegetable filling, the spicy red chutney and the usual chutneys and sambar to go with the dosa itself. Sounds big dosen’t it, but once u get started, its all falls into place. So lets start with the making of the mysore masala dosa.


Ingredients for the aloo bhaji with vegetables:

Potatoes(boiled and mashed)                       –              2 nos

Carrot (boiled and cut into cubes)                                –              1 no

Peas (boiled)                                                                         –              ½ cup

Onion                                                                                       –              1 no

Mustard seeds                                                                     –              1 tsp

Turmeric Powder                                                                –              1/2 tsp

Green chillies(finely chopped)                      –              1-2 nos

Oil                                                                                              –              1 tbsp


Heat oil in a pan and add the mustard seeds. Wait for them to sputter and then add the onions and fry them till they get a slight pink colour. Add the turmeric powder and sauté. Now, Add the green chillies with the carrots, peas and potatoes. Mix them all well. No water should be added, the mixture should be quite a dry mixture. Season with salt and add a few coriander leaves. Keep the potato filling aside.


The making of the Mysore Masala Dosa:

Make a dosa, Like any regular thin dosa. Add a spoonful of oil around the dosa. Wait for it to cook for a minute, till the batter in the middle has cooked. Now adda teaspoon of  the Onion chutney and spread it around the dosa, evenly. Finally take a heaped spoonful of the potato filling and spread it over the red chutney. Fold the dosa from 3 sides, to form a triangle.

Serve the dosa, with chutney and sambar with a dollop of butter on the top.





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Posted by on June 4, 2014 in Dosas


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Coconut Chutney

Coconut Chutney

What can I tell u about a coconut chutney that’s so easy to make and can be made in a jiffy. There’s nothing new for me to tell you about the coconut chutney as it’s a staple in almost every house. This coconut chutney has a mild hit of ginger to it. It’s just one of the ways to make an easy chutney.


Coconut grated – ½ cup
Green chillies – 4-5 nos
Roasted Gram Dhal
(pottukadalai) – 2 tbsps
Ginger – 1” piece
Salt – to taste

To Temper:
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Curry Leaves – 1 sprig

Grind all the ingredients together i.e., the coconut, ginger, green chillies, roasted gram dhal and salt together to form a smooth paste and remove to a serving dish.
Heat oil in a small pan and add the mustard seeds, urad dhal, curry leaves. Wait till they sputter and pour them over the coconut chutney.
This chutney can be made as thick or thin as u prefer.


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Posted by on June 4, 2014 in Chutney



Mint Chutney – Tangy Chutney with Onion and Tomatoes

Mint Chutney – Tangy Chutney with Onion and Tomatoes


Mint chutney is made only when the regular gets boring. They have a strong flavor and can actually dominate the dish. The mint chutney here is made slightly tangy for the palate. It has onions and tomatoes  which give it a good consistency.  The left over chutney can also be used as a spread  on bread.


Ingredients :

 Mint Leaves                                       –              A handful

Onions                                                  –              1 no

Tomato                                                 –              1 no

Coconut (grated)                              –              2 tbsps

Salt                                                         –              to taste


To Roast:

 Channa Dhal                                       –              1 tbsp

Red Chillies                                         –              5-7 nos

Oil                                                           –              ½ tsp


To temper:

Mustard  seeds                                 –              1 tsp

Urad Dhal                                            –              1 tsp

Curry leaves                                       –              1 sprig



Add channa dhal and red chillies and roast till dhals turn slightly brown.

Add Mint leaves to it and sauté till the mint leaves reduce in its quantity.

Transfer to a plate and set aside.

Add the onion and tomato with a little oil and fry till onion turns transparent and tomatoes turn soft.

Cool down and grind the roasted items with the onions, tomato and add the coconut and salt while grinding.

Grind to a smooth paste with water according to the required consistency and transfer to a serving bowl.

Heat a small pan with oil and temper with the tempering items given and transfer to the serving bowl.


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Posted by on June 4, 2014 in Chutney