This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.


500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.


Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)



The coconut or Pol roti as called in Srilanka is an unique dish.I have posted variations of this

coconut roti.( Do check my previous posts).Today I’m going to give you a recipe of the

same ,with a variation of coconut water and Vallarai/gotukola .It was lovely with the onion or

katta sambol compulsorily served with in Sri Lanka.

For the recipe now.


2-3 cups flour

1 cup grated coconut

Coconut water (1 coconut)

1 tsp maldive fish (optional)

2-3 tsp red chillie powder

1 bundle leaves chopped fine

Little coconut oil to apply on griddle.


Bind all the ingredients together to make a light sticky dough.Set aside for 5-10 minutes.

Divide the dough into portions.

Apply coconut oil on the griddle and take each portion and pat on the griddle itself to a nice

thick roti ( not thin as chappathi).Once cooked on one side flip over to the other side and cook

till done.Serve with katta sambol or any spicy curry.

Do send in your comments and suggestions..


I made this roti with a mixture of ragi

(kurakkan flour).

I have made puris by mixing boiled

potatoes to the dough,but this was the

first time I tried with sweet potatoes.It

was soft and tasty too.To dip in.. you

could make any curries of your choice

Well,I made paneer masala to serve

with it.

So now.. let’s move on to the recipe.


1 cup sweet potato mash(boiled or steamed)

2-3 green chillies chopped fine

1 tblsp curd

1 tsp salt

1 tsp.pepper powder

1.5 cups ragi or kurakkan flour

1/2 cup plain flour (maida or wheat)


Add all the ingredients into a mixing

bowl and bind to a soft dough,using

enough water to bind.Set aside for ten


Roll on floured board to make thin

circles of the dough.

Heat a griddle and make rotis.

Smear with ghee or butter and serve.


This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.


250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.


Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.


This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 


Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions


Well,this is nothing but the Sri Lankan Pol roti recipe made with carrot juice.This is a good

way in,for kids who have an aversion to carrots.Carrots,as you know have a rich content of

beta carotene ,which transforms to Vitamin A ,which improves eyesight and treats eye

related ailments.It is also a good source for maintaining your skin,and body .Good for heart,

Cholesterol levels and many more if you list.Good for breakfast and lunch box.

So….now let’s get into the recipe.


2 -3 carrots made into a juice with 1/2 cup water

1-2 cups grated coconut

1 tsp chilli flakes

200 gm flour

Salt to taste.

A little coconut oil to grease


Mix all the above ingredients to make a soft dough.Grease a board or plate with coconut oil

Pat the dough with your hands ,and make into shapes you like.Heat a thick griddle and make

rotis ,only by just smearing with oil or butter.Do not pour oil for making.

Can be served with Katta sambol,Pol sambol (coconut sambol)or any thick gravies you like.

Variations:You can add finely cut green chillies,onions,spring onions ,sesame seeds,flax seeds

for a change.

I have not tried with beetroot juice ,but I think it will be a good combination with

green chillies ,spring onions ,chilli flakes and maldive fish .

Anyway do send in your comments and suggestions!


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.


2.5cups flour

2 tsp baking powder


1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil


Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .


Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.


This pizza is made with wheat flour ,and no tomato sauce added .I just made a

tangy capsicum sweet sauce(red peppers only).You could add slices of tomato if you

like,or serve with tomato sauce if you like.We had it tomato free.Vegetables can be your

choice.Well,i added only cucumber and some thin green capsicum slices .

The preparation of the dough had a slight change(my twist).Let’s get into the recipe.

Ingredients for the dough

250 gms wheat flour

1/2 cup white flour (you can opt out if you like)

2 tblsp.milk powder or 1/2 cup warm milk

1 egg yolk

2 tsp.active yeast

3 tblsp.olive oil.

1 tblsp.sugar.

1/2 tp.baking soda.

1-2 tp.salt

curd to apply on dough.


Mix in the yeast to 1/2 cup lukewarm water.Sprinkle sugar on top,cover and allow to

rise.Once you see active fermentation,add in to the flour with the rest of the ingredients

and bind to a soft dough.Apply curd on the dough .Cover and allow to double in size.

Once it has doubled roll out into pizza shapes you like.Place on greased trays,cover till

you make the sauce.

For the red pepper sauce

3-4 red capsicum cut and seeds removed.

1 inch ginger

4 pips garlic

1 tsp.chilli paste.

1 tsp.kashmiri chilli powder

2 tblsp.vinegar

3-4 tblsp.of jaggery or sugar(preferably brown)

salt to taste.


Grind all the ingredients together .Cook on a slow flame till you get a thick saucy texture.

For the cheese sauce.

2 cups milk

2 tblsp cornflour

1 tsp.black pepper powder

1/2 cup cheddar cheese grated.

salt to taste


Make a thick flowing paste with cornflour and milk.Heat the rest of the milk,simmer and

add the cornflour mixture preventing lumps.Next add the rest of the ingredients and

cook for 2-3 minutes.It will look like custard.Set aside.

For the topping

Thin slices of cucumber,green and yellow capsicum rings.

tomato slices (optional)

1 cup mozzarella cheese or plain cheese grated .(optional)


Apply the prepared capsicum sauce on the prepared dough(if the dough has risen

up.punch it down flat.)Arrange the cucumber and capsicum slices.Drizzle the cheese

sauce.Add mozarella cheese and bake in a hot oven (200 degrees for 10 minutes per


Pan pizza also can be made with this dough,as this dough has a nice texture (soft inside

and crispier on the crust.

Note: Olives and herbs can be added as per your choice.

Herbs can be added to the dough too.






This pizza is made with a minimal amount of cheese,lot of herbs,white sauce .The base made

with pure olive oil,the concasse,white sauce too was made by me.All homemade except the

prawns and the veggies,and a mixture of cuisines.Well the produce was awesome.This dough

can be made ahead and refridgerated,and used within a week.

Let’s get into the recipe now.

For the dough

5-6 cups flour

4 tblsp olive oil

1 egg

2 tsp active dried yeast.

2 tsp.salt

2 cups milk+water (warm)

1/4 cup lukewarm water (for the yeast)

1 tsp.sugar.


Mix yeast in warm water,allow to rise and sprinkle sugar on top.Set aside.

If you are making in a mixer ,use the dough hook ,and mix in the the liquids with the egg ,and

beat for 2 seconds.Add the yeast and mix well.Gradually add in the flour and make a soft

dough. Mix on low speed for 15-20 minutes.(by hand mix for half an hour).If you beat well,or

mix well at this stage,there is no need to knead again.(less muscle power).Set aside for 1 hour

and use .(it will be double in size)

For the concasse

6-8 large tomatoes

10-15 small onions

10 garlic cloves

1 tblsp.olive oil

salt to taste

2 tblsp red chilli paste

few rosemary leaves

few basil leaves

1 tblsp.sugar or jaggery.


Mix all these in a pan  except the herbs and  cook  on medium flame till its thick and saucy.

(minimum half an hour).Chop the herbs fine and sprinkle on the mixture cover and set aside.

To prepare the mushroom

2 packets mushroom

1 capsicum julienned

200 gm prawns

1 onion chopped

2 tblsp.butter

1/2 tsp.pepper powder

2 tsp.chilli paste

4-5 garlic cloves

2 lime leaves

small piece of fresh turmeric root/1/4 tsp turmeric powder

salt to taste.


Grind the bold listed and keep aside.Heat the butter ,add the sliced mushrooms and let it cook

for 5 minutes.Remove and keep aside.In the same pan add the ground paste and the prawns

(cut the prawns the way you like),and cook till prawns are half cooked. Add the onions and

capsicum  Add the mushrooms and mix well till almost dry and thick.Remove from fire and set


For the white sauce

2 tblsp.flour

4 cups milk

1 tblsp coarsely ground pepper

salt to taste

grated cheese can be added to this if you are not going to top the pizza with any cheese.

1 -2 tblsp butter


Heat butter in a saucepan,add immediately add the flour .Do not brown.Remove from fire,add

milk mix well,and again keep it on the fire.Keep stirring to avoid lumps .When it is thick like

custard ,in this heat add the grated cheese ,pepper and salt.Remove and set aside.

Final assemble

Divide the dough into portions you like .(This amount makes 4 large sized pizzas)Make a slight

rise at the edges.Pour a ladleful  of concasse first and spread it on the base.Next add the prawn

mixture on top of this.Pour white sauce ,and some cheese grated if you like,and bake in a very

hot preheated oven( 230 degrees)for 15 minutes .

Serve with dry herbs if you like.

To make chilli paste

Soak 20-30 dry chillies in hot water for half an hour .Remove from water and grind with 1/2

cup vinegar and rock salt.

Variations:You can add herbs /cheese to the dough while mixing.

Chicken,paneer,or any type of meat can be used instead of prawn and mushrooms.

Vegans can use spinach and cheese,pineapple and paneer,baby corn,mushrooms and potatoes

IMG_0340 (1)





I did not have the idea of making this in the pan ,till all was set to go into the oven.Yes, i

wanted to make fish buns  for dinner. I have made pan pizza  successfully before,but still i

was a little hesitant ,and made just one for a sample,and  tasted.It was really awesome,

very soft and fluffy.I took the time and made one by one in my egg frying pan,and it was

more than worth the try and time. So now i’m really excited to share the recipe .


For the dough

500 gm flour

2 tsp.yeast (fermented in 1/2 cup warm water and 2 tblsp.sugar)

2 tblsp.butter melted in 2 cups warm milk

2 tsp.salt.

1 egg

1/2 tsp.baking soda


Mix all these together and form a soft dough .Set aside for 1-2 hours .Knead well again and

allow to rest for another 20 minutes.Divide into portions (makes 12).Flatten the dough

and keep filling inside ,seal the edges ,and flatten again with your palm.(use flour for

rolling ).Heat pan ,put the flattened dough and cover with a lid,and cook on a slow flame.

(you can add butter or little oil if you like.) Ceramic coated pans are excellent for making

these buns .Turn over and remove lid.It will pop up in size too.Once cooked remove.


200-250 gm fish boiled in turmeric and salted water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

3-4 green chillies chopped

2-3 pips garlic chopped

2 tsp.pepper powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter


Heat oil in a pan,add the garlic,cut spring onions and saute for 2 minutes.Next add the

flaked fish ,potato and rest of the spices,and remove from fire.Add lime juice and salt to