Green sprouts and pineapple salad

This is one of my favorite raw food recipe and very easy to make. The pineapple gives it a sweet and tangy taste and fibre in the salad makes it a very filling snack. This can be had as a light dinner or breakfast too. This will help in weight loss also.

Green sprouts and pineapple salad
Ingredients : (for 1 person, adjust accordingly)
1 handful or half cup raw green gram sprouts
1/2 onion chopped finely
1 tomato chopped finely
2 pineapple slices diced
1 capsicum chopped finely (optional)
A pinch of salt
1/4 tsp pepper


1.Mix all ingredients in a large bowl with salt and pepper.
2. Make few hours in advance so that the sprouts get soaked and taste better. You can also make it a day in advance and refrigerate it.
p.s. instead of tomatoes lime juice can be added.
You can also add chopped carrots or cucumber too.


February 22, 2015. Tags: , , , , . Breakfast recipe, Cooking without fire, Healthy Recipe, Raw food recipe, Salad, Sprouts/Legumes, weight loss recipe. Leave a comment.

Thinai Pongal / Foxtail Millet Pongal

Thinai tastes good when combined with moong dhal. Made venpongal with substituting thinai for rice. Tasted yummy with sambhar.

Thinai Pongal / Foxtail Millet Pongal

Ingredients :
2 cups thinai arisi ( dehulled foxtail millet)
1/2 cup split moong dhal
Salt as required


For tempering :
1 tbsp ghee
1 tbsp oil
10 no cashews
1/2 tsp pepper
1/2 tsp jeera
1/2 tsp finely chopped ginger
1 green chilly finely chopped
Few curry leaves


1. Wash thinai arisi and moong dhal. Pressure cook the millet and dhal together with required salt and 3 1/2 to 4 cups water for 3-4 whistles.
2. Do the tempering with pepper, jeera, ginger, green chilly and curry leaves. Add fried cashews as a garnish. Taste with sambhar and coconut chutney.

September 24, 2014. Tags: , , , , , . Antidiabetic recipe, Breakfast recipe, Healthy Recipe, Millet recipe, Rice/Pulav/Biriyani. Leave a comment.

Kudhiraivaali Dosai / Barnyard Millet Dosai

A millet dosa again..The recipe is simple..Add millet and urad dhal in the ratio of 4:1…Follow the same steps as for other millet dosas. For example check out Jowar Dosai

Kudhiraivaali Dosai / Barnyard Millet DosaiIMG_20140728_080958625


August 31, 2014. Tags: , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Thinai Dosai / Foxtail Millet Dosai

Thinai arisi (dehulled thinai ) is used for this recipe. This is my first time trying thinai dosai. Thinai dosai turned out soft and spongy. Taste it with chutney of your choice.


Thinai Dosai

Ingredients :

6 cups thinai arisi

1 and 1/2 cups urad dhal

1 tsp fenugreek seeds

salt as required


Method :

  1. Wash and clean thinai arisi and urad dhal.
  2. Soak them separately for 2 hours. Soak the fenugreek seeds along with urad dhal.
  3. Grind separately into a smooth batter and mix the batters together as you would for regular dosa batter.
  4. Add required salt and allow to ferment overnight or for eight hours.
  5. Make soft or crispy dosas and serve with chutney of your choice. I served this with brinjal chutney.

August 11, 2014. Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Saamai Arisi Idly & Dosai/ Little Millet Idli & Dosai

We are trying to consume millets at home at least once a day. Millets can be again sub classified into large millets and small millets. Large millets are kambu, ragi and vellai cholam. These are usually made into Dosa or adai. Small millets are varagu, saamai, thinai and kudiraivaali. Small millets can be cooked as rice, upma, pongal or made into idli, dosai and adai.Large millets are easily available. Nowadays the availability of small millets has also increased due to the increased awareness of their health benefits. I see many cookery programs in TV channels concentrating on millet recipes. Even magazines feature articles and recipes on millets regularly. This has a lot of advantages. People get more exposure about millets and their health benefits. But there is a downside to this trend. Since there is more of demand and less supply the price Of millets in the market has risen. Organic shops especially quote an exorbitant price. Commercially packed millets are polished to make them look bright which compromises their health benefits.

This time when we went to native place got few kilos of small millets from a local Arisi mandi. The millets are not polished and the price is less too.

The simplest way to cook a small millet is to wash and cook it with 2-3 cups water as millet rice. This can be a substitute for regular white rice and can be had with any curry and vegetables of our choice. Alternatively they can be soaked along with urad dhal in 4:1 ratio and made as Idly or dosai.



May 5, 2014. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Mor Dosai/Buttermilk Dosai

This dosa batter needs very less preparation time. The basic ingredients are rice and buttermilk and this recipe doesnot need fermentation also. Due to the cooling effect of buttermilk,we make this dosa during summer season to beat the heat.


Mor Dosai/Buttermilk Dosai


4 cups idli rice

2 cups buttermilk/curd

salt as required



  1. Soak rice for 3 hours. Grind it to a smooth batter with buttermilk. If required add some water.The final consistency should be of thin consistency. You can see droplets of butter floating in the batter.
  2. Heat the iron dosa griddle. Pour the batter into thin lacy dosas. This dosa tastes best with milagai poondu thuvaiyal or pachai milagai thuvaiyal, but tastes good with idli podi also.

February 7, 2014. Tags: , , , , . Breakfast recipe, chetti veetu samaiyal, Dosa Variety. 1 comment.

Puli Aval

Aval/beaten rice/pressed rice/rice flakes as it is known is a very easy to cook stuff. It can be eaten raw, or soaked in water or milk to make tasty dishes. It is considered to be an important food component in naturopathy and ayurveda. When soaked optimally in water it resembles cooked rice in form and taste and can be used to make upma, lemon aval, puli aval, mor aval etc. I remember that during my school days my mom used to give aval soaked in milk with sugar/jaggery as an quick evening snack.

Puli aval can be made in 2 different ways. In one method aval soaked in water is mixed with pulikachal, just like we make puli saadham. In the second method aval is cooked in tamarind water seasoned with minimal spices. This recipe describes the second method which I learnt from my MIL. After tasting this recipe I use to wonder that how a recipe with such minimal ingredients could taste so wonderful. Now over to the recipe…

Puli Aval

Puli Aval 


4 cups aval (thick variety)

8 cups water

A small lemon sized ball of tamarind

1/4 tsp turmeric

For tempering:

2-3 redchillies

2 tsp gingelly oil

1/2 tsp mustard

1/2 tsp urad dhal

For serving/Garnishing:

1/2 cup shredded coconut

Handful of sunda vathal

Handful of midhukka vathal

6-8 mormilagai

Puli Aval 2


  1. Clean the aval for any impurities.
  2. Extract the juice from tamarind and mix it with water so that we have 8 cups of tamarind water.
  3. Now in a pan heat the gingelly oil. Add mustard, urad dhal and red chillies broken to small pieces. After they sizzzle add the tamarind water with required salt.
  4. After the water boils add the aval and keep the flame in simmer mode. Mix well and cover the pan.
  5. Allow the aval to cook for 10-12 minutes or till it absorbs all the water. Serve with shredded coconut, fried mormilagai ,sunda vathal and midhukka vathal on side. This recipe tastes better as it gets cold. When made in morning and tasted in noon or night it tastes better because the flavours are better infused.


July 12, 2013. Tags: , , , , , , , , . Breakfast recipe, chetti veetu samaiyal, Healthy Recipe, Tiffin. 3 comments.

Vellai Chola Dosai/Jowar Dosai

I have already mentioned about the health benefits of millets in my post on kudhiraivali arisi/barnyard millet rice.

Jowar or vellai cholam is a crop native to Africa and later spread to Asian countries.

Its health benefits are

*gluten free

*high protein content

*good source of dietary fibre, iron, phosphorous and thiamine

*high in antioxidants-reduces risk of cancer, diabetes and heart diseases

*low glycemic index-gets digested slowly and gives sated feeling

Dosas are a tasty way of cooking millets. Any millet can be made into a dosa and had with choice of chutneys.

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Vellai Chola Dosai/Jowar Dosai


4 cups jowar/vellai cholam

1 cup urad dhal

½ tsp methi seeds

salt as required


  1. Soak jowar separately and urad dhal+methi seeds separately for 3-4 hours.
  2. Grind each separately into a smooth batter as you will for regular idli/dosa.
  3. Mix both batters together with required salt and allow to ferment overnight or eight hours.
  4. Make crispy or soft dosas. Tastes best with milagai-poondu chutney or vadaga chutney.

July 1, 2013. Tags: , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 9 comments.

Ragi Dosai/Fingermillet Dosai– Easy method

For this easy way of making ragi dosa we need to prepare ragi flour first. Alternatively one can use store bought flour too.

Ragi grains might contain sand particles, so they need to be washed several times in water to remove the impurities. Then ragi is drained and dried in the sun. After which it is made into flour in the mill.

Using urad dhal batter helps in getting a soft dosa compared to using ragi flour alone. Even ragi idlies can be made with this batter.

Health benefits of ragi

*Rich in calcium and iron: good for women and kids, especially pregnant women, lactatating women and growing kids. It is one of the early weaning food for a baby. Mothers who dont have enough breast milk can give ragi porridge to babies, which gives almost all the nutrients as in breast milk.

*helps in weight loss due to low glycemic index

*good source of fibre and lowers cholesterol

*good for diabetes patients

*Ragi porridge is a great cooling food in summer, when taken with buttermilk and shallots.

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Ragi Dosai/Fingermillet dosai – Easy method


1 cup urad dhal

¼ tsp methi seeds

5-6 cups ragi flour

Salt as required


  1. Soak the urad dhal for 1-2 hours along with the methi seeds and grind it to a smooth batter.
  2. Add water to the ragi flour to attain a thick batter consistency.
  3. Mix the two batters together with required salt and allow to ferment for 8 hours or overnight.
  4. Make dosas the next day-crispy or soft. Tastes best with raw onion chutney or milagai-poondu chutney or even with idly milagai podi.

July 1, 2013. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.

Varagu Arisi Dosai/Kodo millet dosai

Varagu arisi is one of the important millets, which has a low glycemic index. It is supposed to prevent diabetes if used regularly. I see it marketed in many of the supermarkets as antidiabetic rice. As I mentioned in my earlier post, I had got some varagu arisi from DH’s native place. I had read in kumudam health magazine that it can be cooked like regular rice or made into batter to make dosa. Since DH loves dosa varieties I made dosa with it. It more or less tasted like regular rice dosa with a faint nutty flavour.It soaked very quickly also. I used it with urad dhal in the ratio of 4:1 and I was able to make thin crispy dosas.Even my two year old loved it. I served this with kadalai chutney.



Varagu Arisi Dosai/Kodo millet dosai


4 cups varagu arisi/kodo millet

1 cup urad dhal

1/2 tsp fengreek seeds

salt to taste



  1. Clean and soak varagu arisi for an hour or two.
  2. Soak urad dhal separately with fenugreek seeds.
  3. Grind the dhal and rice separately .
  4. Mix them together with the required salt and allow it to ferment for 8 hours or overnight.
  5. Make soft idlies or crispy dosa. Serve with chutney of your choice.

May 2, 2013. Tags: , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.