Homemade Cooking Recipes and Cooking Tips

Wheat Dosa

Plain Wheat Dosa

Plain Wheat Dosa

How about sharing an easy and quick breakfast recipe today ? It will be more interesting, if you come to know that this is a very healthy breakfast recipe. When you are craving for an easy and quick breakfast, you can scroll through this recipe. We are using wheat flour as the main ingredient here and then we prepare crispy and tasty dosa’s out of it.

This is an instant dosa recipe. There are lots of instant dosa’s which can be easily made with oats, semolina, etc. Usually dosa’s are prepared by fermenting. But here, we need to mix all the ingredients only with water. Then pouring over hot tawas, our crispy dosa’s are ready to be served.

The batter prepared should be of flowing type. If you feel that the batter is thick, you can adjust it by adding water. And if the batter is more loose or watery, you can add wheat flour. Taste and check if the salt is balanced.

Adding rice flour and semolina is the reason for crispy wheat dosas. These flour makes dosa thin and crispier. There are many versions of wheat dosa. You can also make this dosa by adding whole wheat flour alone. You may get soft dosas which will be similar to the taste of chapatis. I always prefer to add rice flour and semolina. These crispy wheat dosas are more delicious with sambar and coconut chutney.

People who prefer dishes for busy breakfast may go ahead with the recipe which is mentioned below.

Ingredients :

1. Wheat flour – 1.5 cups

2. Rava or Semolina – 2 tbspn

3. Rice flour – 2 tbspn

4. Ghee or oil – 2 tbspn

5. Water – 1.5 cups or as required to form a loose batter

6. Salt – to taste

Method of preparation :

1. Take wheat flour, semolina and rice flour into a mixing bowl.

2. Add some water to the bowl and break the lumps formed by mixing well.

3. Add more water till the batter consistency becomes loose.

4. Add salt and ghee to the batter.

5. Heat your dosa tawa and brush it with some oil or ghee. Make sure to use a seasoned tawa, so that you can easily flip your dosa.

6. Stir the batter and add 1 ladle of dosa batter to the tawa to make thin dosas

7. When one side of dosa becomes golden colour, sprinkle some ghee or oil on top of the dosa and then flip it.

8. Cook the other side also.

9. Similarly make all the crisy dosa’s and serve it with any chutnies.


Kallappam | Vellayappam


Kallappam is one of the most common breakfast in Kerala. The preparation of kallappam is similar to hoppers or paalappam. Kallappam is also called as vellayappam in some places. The name kallappam had come to this dish as we were using toddy (in malayalam, kallu) in this recipe for fermentation.

Toddy is not accessible in all places. Hence, the use of toddy in appam slowly got replaced by yeast. But there are also places and people who uses toddy instead of yeast. I actually use yeast for fermentation as it is easily available in markets.

The recipe of paalappam is already mentioned in our website earlier. You can search in the search option provided in the home page. The main difference is the addition of cumin seeds, shallots and garlic pods while grinding the grated coconut. Paalappam is made in paalappam chatty, whereas kallappam is made in a pan or tawa.

The batter of kallappam should be similar to idli batter. If the batter consistency is too thick, you can loosen it by adding milk or coconut milk or water before spreading on the tawa. Vegetable stew, Vegetables khorma, Non- Vegetarian curries goes well with kallappam. You can prepare your favourite curry along with kallappam for breakfast.

Fermentation time should be minimum of 6 hours. You can see bubbles have formed above the fermented batter. Use a ladle and spread this bubbled batter to a hot tawa. After 2 minutes, flip the appam and cook other side also. Serve this soft and tender appam with delicious stew for breakfast!

Ingredients :

1. Raw rice – 3 cups

2. Grated coconut – 1 cup

3. Boiled Rice – 1 cup

4. Garlic – 2 pods

5. Shallots – 3 to 5 numbers

6. Cumin seeds – 1/4 teaspoon

7. Yeast – 1 teaspoon

8. Sugar – 2 teaspoon

9. Salt – 1 teaspoon

10. Semolina – 3 teaspoon

11. Water – as required

Method of Preparation :

1. Soak raw rice in water for 6 to 7 hours.

2. After 6 hours, grind the raw rice to a thick flowing batter.

3. Transfer the batter to another vessel.

4. Now grind together ingredients 2 to 6 by adding 3 tablespoon of water. Make sure you get a thick batter and transfer it to the vessel.

5. Now boil 3 tablespoon of semolina with 1 cup of water.

6. Stir it continuously to avoid the formation of lumps.

7. Turn off the flame when the texture of semolina turns to a thicker batter.

8. Once cooled, transfer the semolina batter also to the vessel.

9. Add salt, sugar and yeast and mix the batter properly.

10. Allow the batter to ferment in a warm place overnight.

11. Once fermented, heat a tawa, smear little oil and add one ladleful of batter. Do not spread the batter as it will spread by itself.

12. Close appam using a lid and cook on medium flame.

13. You can see tiny holes on the appam.

14. When one side of appam turns golden brown in colour, flip it and cook other side also.

15. Our hot kallappam is ready to serve.

16. You can enjoy kallappam with your favourite stews or khormas.

Youtube link :

Vermicelli Upma

Semiya upma

Vermicelli upma

Vermicelli is commonly known by the name Semiya in South India and seviyan in North India. Upma is one of the favourite Indian breakfast. We can make upma using rava, oats, vermicelli, broken wheat, quinoa etc. Today I am happy to share with you a recipe of vermicelli upma which can be prepared very easily.

The total preparation time of this upma is under 30 minutes. Even if you are late from your bed in the morning and is running out of time, you can go with this quick recipe of upma.

You can use plain vermicelli or roasted vermicelli in this recipe. If you are using plain vermicelli, then first you have to roast the vermicelli in two teaspoons of oil or ghee till it becomes golden brown in colour. After that you can follow the same steps which is given below in the recipe section. I like to buy roasted vermicelli so that our upma can become more tastier.

Coming to the selection of vegetables to be used in this upma, you can choose your own favourite veggies. You can add carrots, beans, peas, boiled corn and all the veggies which are loved by your children so that they could have this vegetable rich breakfast without any hesitation from their side. Thus you could feel happy for providing a nutritious and healthy breakfast for your family. You can also add this in kids lunch box to school.

You can serve this upma hot with coconut chutney, tomato chutney or lime pickle. This upma tastes good even without any side dish. Do try this easy, quick and nutritious breakfast at your home also and let me know your valuable feedback !

Ingredients :

  • Roasted vermicelli – 2 cups
  • Water – to cook vermicelli
  • Peanuts – 3 tablespoon
  • Mustard seeds – 1/4 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Chana dal – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Curry leaves – 1 sprig
  • Dry red chilli – 1
  • Chopped onions – 4 tablespoon
  • Green chilli – 1
  • Chopped ginger – 1 teaspoon
  • Finely chopped carrots – 4 tablespoon
  • Chopped beans – 3 tablespoon
  • Salt – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander leaves – to garnish
  • Lemon juice – 1 lemon

Method of preparation :

1.) Cooking of Vermicelli :

  • Boil water in a vessel by adding 1/2 teaspoon salt to it
  • Add the roasted vermicelli to the boiling water
  • Boil for 3 to 4 minutes or till the vermicelli becomes soft
  • Drain the water and allow the vermicelli to cool completely
  • Keep the vermicelli aside in a bowl

2.) Preparation of Upma :

  • Take a kadai and heat up the oil
  • Splutter mustard seeds and then stir in the cumin seeds followed by chana dal, peanut and urad dal
  • Add curry leaves and dry red chilli
  • Now add chopped onions and saute till the onion turns translucent
  • Stir in the chopped ginger and green chilli
  • Add 1/2 teaspoon salt and turmeric powder to it
  • Then add chopped carrots and beans
  • Mix and saute for one to two minutes
  • Close the lid for 2 minutes or till the vegetables are cooked well
  • Once the veggies are cooked, add the cooked vermicelli to the kadai and mix well everything
  • Squeeze in the lemon juice and garnish it with coriander leaves
  • Vermicelli upma is now ready to serve.


Batoora’s or Bhature’s are puffed deep fried bread which are crispier outside and softer inside. Batoora’s are the most common breakfast in North India. It can also be served for lunch or dinner. Batoora’s are normally prepared using all purpose flour. It can also be prepared using wheat flour or by combining all purpose flour and wheat flour together.

In this recipe, I had used all purpose flour. Yeast is used for fermentation. It will be better to start this recipe night before, if you are planning for breakfast so that the dough will have a typical aroma. The overnight fermentation helps in giving a good soft texture to the bhatura.

This recipe can be used to prepare 15 Batoora’s. For rolling and frying, it may take only under 40 minutes. Before frying the Batoora’s, make sure that the oil is completely hot. I had used a bit of baking soda in this recipe, so that the fried Batoora’s are free from oily texture.

The time consumption is only during the kneading of dough. The time taken for frying of Batoora’s are longer than that of poori’s. Batoora’s are commonly served with chole. Hence, this combination is named as Chole Bhature.

These are also available as street food in some places of India. These are known as Chana Batoora, which is served along with sliced onions and pickles. Do try this recipe at home. Children will definitely love it


First let’s see the ingredients for this preparation.


  • All purpose flour- 3 cups
  • Egg – 1
  • Milk – 1/2 cup
  • Luke warm water – 1/4 cup
  • Yeast – 1 teaspoon
  • Sugar- 1 tablespoon
  • Butter – 1 teaspoon
  • Curd – 2 teaspoon
  • Baking soda – 1/4 teaspoon
  • Vegetable oil – 1 teaspoon
  • Salt – 1 teaspoon

Fermentation using yeast :

Take a glass and add lukewarm water,yeast and sugar. Close the glass using a lid. Keep it aside for 10 minutes. After 10 minutes, you can see that the yeast has been activated.

Method of Preparation:

  • Take a large mixing bowl and add all purpose flour
  • Beat the egg and add it to the bowl
  • To that,add milk,salt and baking soda
  • Add butter and curd also
  • Further,add the activated yeast which is kept aside and start to knead the dough
  • Knead and punch the dough for atleast 10 minutes
  • Grease the dough with oil and cover the dough using a moist cloth
  • Close the bowl with a lid,let it rest overnight
  • Further roll the dough to a long shape and make medium sized balls
  • Now roll the dough evenly into circle shape, almost to 4 inches in size
  • Make sure the dough is not too thick or too thin
  • Heat oil in a kadai or deep frying pan
  • Add Batoora’s one by one when the oil is sufficiently hot
  • Gently press the Batura using a spoon to puff up
  • Flip the Batoora when one side reaches golden colour
  • Drain the excess oil using a tissue paper
  • Similarly fry all the batoora’s
  • Serve hot with chole curry.

Crispy Ghee Roast Dosa and Coconut Chutney

Ghee roast is a South Indian tiffin made with dosa batter formed to a thin paper texture. One of the most important thing to be noted is that the tawa should be in medium flame. It the tawa is in high flame, we won’t be able to spread the batter.If in low flame, dosa will not become crispier. You should also use a seasoned tawa for the perfect crispy ghee roast dosa. Here is the recipe of crispy ghee roast and coconut chutney for all to have an amazing breakfast.

1)Preparation of Ghee Roast Dosa


  • Raw Rice – 3 cups
  • Boiled Rice – 2 cups
  • Urad dal – 1 cup
  • Salt – 1 tspn

Method of preparation:

  • Wash well the raw rice and urad dal
  • Soak them together in sufficient water for 4 to 5 hours
  • Grind raw rice and ural dal to a fine paste by adding some water
  • Transfer it to a large bowl
  • Then grind the boiled rice to a coarse paste and add it to the same bowl
  • Add salt
  • Mix everything together
  • Close the lid and allow the batter to ferment for 14-15 hrs or overnight
  • After fermentation,you can see small air pockets on the top of dosa batter
  • Heat a tawa to medium heat
  • Pour one ladle of batter in the centre and spread it in circular motion
  • Add ghee as per your taste
  • Flip the dosa,when one side becomes golden colour
  • Cook other side also,so it becomes crispy
  • Fold the dosa and have it with coconut chutney or sambar

2)Preparation of Coconut Chutney for Dosa


  • Grated coconut- 2 cups
  • Chana dal – 2 tbspn
  • Ginger – small piece
  • Shallots – 5
  • Green chilli- 2
  • Coriander leaves – 2 tbspn
  • Sugar – 1/2 tspn
  • Salt – as per your taste
  • Water –
  • Oil – 1 tbspn
  • Mustard seed – 1/2 tspn
  • Slit urad dal – 1/4 tspn
  • Dry red chilli – 3
  • Curry leaves – 1 sprig

Method of preparation:

  • Add coconut,Chana dal  ginger,shallots,green chillies,coriander leaves,sugar and salt to a blender
  • Add some water and grind them to a fine paste
  • Transfer it to a bowl
  • Take a kadai and add oil
  • Add mustard seeds,slit urad dal,dry red chillies and curry leaves
  • Season the coconut mix in the bowl with contents from the kadai
  • Tasty coconut chutney is ready to have with our ghee roast dosa
Rice Flour Dumplings

Rice Flour Dumplings

This is an authentic kerala dish which can be used for breakfast or as evening snack. These are delicious recipe of rice flour that are steamed and cooked. This is an easy breakfast with minimum ingredients. As this dish is oil free, these can be called as healthy snack. They can be consumed either as sweet or spicy based on your preference. I love having it as sweet dish, so I serve it with honey or pazham pani. You can also serve it with Chicken curry or any other curries. Here is the recipe.


  • Roasted Rice flour – 1 cup
  • Boiling hot water – 1.5 cups
  • Grated coconut – 0.5 cup
  • Ghee – 1/2 tspn
  • Salt – 1/2 tspn

Method of preparation :

  • Boil water in a sauce pan by adding salt to it
  • Take rice flour in a bowl
  • Add the boiling water simultaneously to the flour and mix well
  • Add grated coconut and ghee to the mix
  • Knead well the dough
  • Make small balls using this dough
  • Steam the balls for 15 minutes using a steamer
  • Our easy Rice flour dumpling is ready to serve
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