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.


Today i’m going to share with you 2 types of dosas,well suited for breakfast.The first one

will be with greens,mixed in normal iddli-dosa batter. IDDLIS (SOUTH INDIAN FOOD).

I have used karisalakanni leaves,known as the false daisy or bringaraj .This is a wonder

herb which nature has bestowed us with.To the pointers of health benefits now..

It is good for asthma and cold related ailments.

Best tonic for liver disorders.

Good to improve complexion and hair,teeth,eyesight.

Relief from piles,urinary infections ,cracked heels

Used in treating jaundice,used as a gargle to improve strength of gums.

Well,i have given some of the benefits ,please do explore further.There are 3 types of this

herb, bearing white, yellow and blue flowers.The blue ones are very rare to find.The

yellow and white flowers and leaves are used in Ayurvedic medicines and oils.The

minute i was enlightened by the benefits,it has been added to my herbal garden.!

To move on to the recipe now.


1 Cup leaves

2 green chillies

1 tsp.cummin seeds or 1/2 tsp kalonji or nigella seeds

1 cup dosa batter


Grind the bold listed to a paste,Mix into the batter and make dosas.

Variations to go green…

Spinach leaves,coriander leaves,mint leaves,balloon vine leaves,gotukola or vallarai

basil leaves ,curry leaves…….

To entice your kids ,you could make dosas like pizza,topped with cheese and tomatoes

with these greens.

The next one will be Beetroot dosa or pancakes

This dosa is made with wheat flour.Beetroot is another wonder vegetable packed with

nutrients.Story of discovery made short…had leftover beetroot water gotten after

cooking beetroot for another dish……and so it started.Let’s get into the recipe now.


1 cup beetroot water

1  Cup wheat flour

2 eggs

1 tblsp.curd or yoghurt

salt to taste.


Beat eggs with salt ,add curd and the beetroot water.Gradually add in the flour and make

into a batter like for pancakes.Pour a ladle of the batter and make into shapes you like.

You  could also blend in the puree of beetroot(boiled or raw) .

Those who need to spice up  more could add chilli flakes or chopped green chillies to the




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


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..


3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.


Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.


This pasta has less ingredients ,and less time in making too.Not the usual pasta ingredients…

Good for lunch boxes ,and quick fix food.

I’m moving on to the recipe right away!


200-250 gm cooked pasta ( reserve 1/4 cup of the drained water)

10 red chillies

1 tblsp. ginger -garlic paste

1 tblsp vinegar

1 tsp.kashmiri chilli powder(for the color)

100 gm prawns

1 big leeks/ spring onions chopped

1/4 cup cauliflower chopped fine or cabbage

1 green chilli chopped

2 tblsp.butter

1 tblsp red wine vinegar/ plain vinegar

Salt to taste


Grind the bold listed coarsely and set aside.

Heat the butter,and add the prawns and sauté till it changes color

Next add the chilli paste and cook for further 2-3 minutes

Add the chopped leeks,cauliflower,and the chillies and mix well.

Add cooked pasta and the water ( drained water)

Add the wine vinegar ,mix well and remove from fire.

Garnish with parsley or coriander leaves if you like.