Thursday, July 19, 2018

How to make Idli Dosa Batter in Mixie-Soft Idlis in Mixie

Making soft and spongy idlis whether in grinder or mixie has never been a problem to me. I make it with ease. As I got many request asking me to share, how to grind for idli batter in mixie, here I am with this post. Anybody can make soft idlis whether the batter is ground in grinder or mixie, when you follow the simple tips given below. Today let see how to make Idli dosa batter in mixie/mixer grinder at home following this easy recipe and tips.

Soft Idlis in Mixie-Idli dosa batter in mixie

How to make Idli-Dosa Batter in Mixie

How to make Idli-Dosa Batter in Mixie

 Prep Time : 30 mins (excluding soaking time)
 Cook Time : 15 mins 
 Serves: 4
 Recipe CategoryBreakfast-How to
 Recipe CuisineSouth Indian

   Ingredients needed

   Idli Par boiled rice/Idli Puzhugal arisi - 2 cups
   Whole skinned urad dal - 1/2 cup
   Fenugreek seeds - 1/2 tsp
   Beaten rice/poha/aval - 1/3 cup
   Sea Salt - 2 tsp or as required
   Ice water for grinding

First step is to get good quality ingredients. Avoid using old stock rice or urad dal.


Wash and soak whole urad dal (without skin) and fenugreek seeds in water for 6-7 hours. After an hour or two, keep the urad dal with the water in the refrigerator. We can use that water (needed water) for grinding. (do not use split urad dal for idlis).

Wash and soak rice for 6-7 hours.

Soak poha/aval for 1 hour before grinding.

idli dosa batter ingredients

Grind urad dal + fenugreeks seeds in the mixie until smooth. Keep these things in mind when grinding the urad dal batter in mixie. Grind urad dal adding ice water little at a time, with few seconds gap inbetween. Do not operate the mixie continuously. Finally add a little ice cold water and use the whipper mode to grind the urad dal. This will give you fluffy batter. Transfer it to a container.

Now let the mixie rest for 10 minutes as it would have been heated by now.

how to grind for idli in mixie

Grind rice in 2 batches. Grind rice along with beaten rice/poha until slightly grainy. (a little finer than rava/semolina). Again use ice water for grinding and do not operate the mixie continuously.

Now mix the rice batter with the urad dal batter. Add salt and mix it well with your hands. By mixing with our hands enough air will be incorporated into the mixture. 
This will also aid fermentation. 

how to make idli dosa batter in mixie

Batter consistency

On the whole I have used just 1 cup and 3 tbsp of water for grinding both urad dal and rice. This is just an approximate measure for you to have an idea. This may vary.

The consistency of the batter should not be too thick nor too thin. When you dip the ladle into the batter, it should coat the back of the ladle and when you take a ladle of batter and drop it back into the container, the batter should fall back into the bowl in ribbons, which slowly disappears back into the mixture. So getting the right batter consistency is important for soft idlis, whether you grind it in the mixie or wet grinder.

how to make idli batter in mixie-Idli batter consistency


Just as consistency of the batter is important, proper fermentation is also important. Fermentation time depends on the weather conditons.

I kept it covered overnight and see how beautifully the batter has fermented.

idli batter in mixer grinder

Now mix the fermented batter well and refrigerate it, if you are not going to make idlis immediately.

How to make idlis

Boil water in a steamer, once water starts boiling, grease idli moulds and pour a small ladle of batter into the moulds. (As it is just 5 idlis, I used a kadai and an idli mould - lined the idli plate with a damp thin muslin cloth and poured the batter into the mold, this will give a nice texture to the idlis).

soft and spongy idlis batter in mixie

Steam for 10-12 minutes or until it is cooked.

Soft Idlis in Mixie

Enjoy soft and spongy idlis with any side dish of your choice. Check out my List of

Idli Dosa Side Dishes

Few Things to keep in mind when grinding idli batter in mixie

1. Soaking for 6-7 hours is important.

2. Use ice water for grinding.

3. Do not operate the mixie continuously.

4. Adding poha gives soft and spongy idlis when grinding it in mixie. You don't need aval/poha when grinding for idli batter in wet grinder .

Idli side dish
Idli with Brinjal Kosumalli and Idli Milagi podi with nallennai.
Note - Those who cannot get idli rice can use parboiled sona masoori rice or ponni rice varieties.

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Tuesday, July 10, 2018

Dahi Aloo Sabzi-Dahi Wale Aloo Recipe-Potato in Yogurt Gravy

Dahi aloo is a quick and easy side dish prepared with potatoes and curd. It goes well with rice, chapati, poori and batura. Today we will learn how to make Dahi wali aloo sabzi following this easy recipe with step wise pictures.

Dahi Aloo Sabzi

Dahi Aloo Sabzi

Dahi Aloo Sabzi

 Prep Time : 10 mins
 Cook Time : 10 mins 
 Serves: 3-4
 Recipe CategorySide Dish
 Recipe CuisineIndian

   Ingredients needed

   Potato - 3-4 medium size
   Thick Curd/Yogurt - 1 cup
   Rice flour - 3/4 tsp
   Salt needed

   Spice Powder

   Turmeric Powder -1/4 tsp
   Kashmiri Chilli Powder - 1 tsp
   Coriander Powder - 1 tsp

   For the Seasoning

   Oil - 2 tbsp
   Bay Leaf- 1
   Cumin Seeds - 1 tsp
   Asafoeida/hing - a generous pinch
   Ginger - 1 inch piece finely chopped
   Green chilli - 2 slit
   Curry leaves - a sprig

   Final Garnish

   Garam Masala Powder - 1/2 tsp
   Coriander leaves - 2 tbsp finely chopped
   Kasuri methi - 1 tsp


Pressure cook potatoes for 3 whistles or until soft. Peel the skin and crumble it slightly.

Mix 3/4 tsp of rice flour (optional) and a cup of water to the curd and whisk it. Keep it aside. Adding rice flour to curd prevents it from splitting.


Heat oil in a kadai, add bay leaf, cumin seeds and hing.

how to make dahi aloo

When cumin seeds splutters, add finely chopped ginger, green chillies, curry leaves and saute for a few seconds.

Reduce the heat, add chilli powder, coriander powder, turmeric powder and saute for 2 seconds.

Dahi wali aloo subzi  recipe

Add the potatoes and mix well so that it is well coated with the masala.

Potato in Yogurt Gravy

Turn off the heat, add the whisked curd gradually and keep stirring continuously with your other hand. This will prevent the curd from splitting. Now turn on the heat and keep stirring until it starts to boil.

Add salt, garam masala powder, finely chopped coriander leaves and crushed kasuri methi. Simmer for 5 minutes.

Dahi Wale Aloo Recipe

Adjust the consistency to your liking by adding more or less water before simmering.

Dahi Wale Aloo

Enjoy Dahi aloo gravy with rice, chapati, puri and bhaturas.

If you love potatoes, then check my collection of Potato Recipes

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Wednesday, July 4, 2018

Hara Bhara Kebab-Spinach Green Peas Cutlet Recipe

Hara bhara kebab is a popular appetizer/starter prepared with potatoes, spinach, peas, coriander leaves and spices. It is very simple and easy to make at home. It makes a perfect tea time snack and also a great party starter. It is very popular among adults as well as kids. Today we will learn how to make Hara bara kebab following this easy recipe with step wise pictures.

Hara Bhara Kebab

Hara Bhara Kebab

Hara Bhara Kebab

 Prep Time : 15 mins
 Cook Time : 20 mins 
 Yields: 10-12
 Recipe CategorySnacks-Tea Time Snacks
 Recipe CuisineIndian

   Ingredients needed

   Potatoes - 2 medium size
   Spinach/palak - 1 cup loosely packed
   Peas - 3/4 cup
   Ginger-garlic paste - 1/2 tsp
   Coriander leaves - 3 tbsp finely chopped
   Green chilli -1-2 finely chopped
   Mint leaves - 4-5 leaves finely chopped
   Gram flour/Besan - 2 tbsp roasted

   Spice Powder

   Chilli powder - 3/4 tsp
   Roasted cumin powder - 1 tsp
   Dry mango powder/amchur powder - 1 tsp
   Garam masala powder - 1/4 tsp (optional)
   Turmeric powder - 1/8 tsp

   Salt to taste
   Lemon Juice
   Bread Crumbs - 1/2 cup

   Oil for tawa frying


Pressure cook potatoes until soft. Peel the skin and mash it well without lumps.

hara bara kebab with potatoes

Boil water, add palak leaves and cook for 2 minutes. Drain the water completely, squeeze out the remaining water and grind the spinach leaves without water. Our palak paste is ready. (use only the leaves and remove all the thick stems and veins before cooking).

Blanch peas, drain the water, and grind it without adding water. Peas paste is also ready.

Spinach Green Peas Kebab Recipe


In a bowl, add the mashed potatoes, palak paste, peas paste, ginger-garlic paste, finely chopped coriander leaves, green chillies and mint leaves.

green peas cutlet/patties

Add roasted gram flour (kadalai mavu or besan), salt needed, chilli powder, cumin powder, garam masala powder, amchur powder and turmeric powder. (You can add little chaat masala powder if you prefer).

spinach potato cutlet

Add juice of half a lemon, bread crumbs and mix everything well. Check for seasoning and adjust according to your taste.

hara bhara kebab veg

Divide the mixture into equal parts. Grease your fingers with oil and make a smooth balls out of the mixture. Flatten the balls to make patties/cutlets as shown in the picture below.

Heat a tawa, place the cutlets, drizzle a tsp of oil around the patties/cutlets and tawa fry the cutlets 
both sides on low heat until golden brown.

Spinach Green Peas Cutlet Recipe

Serve hot with tomato ketchup or green chutney or enjoy it with a cup of hot ginger tea or South Indian filter coffee.

Hara Bhara Kebab recipe

For Bread Crumbs - Just toast 2 bread slices and dry dry grind it. 

Find more Healthy Snacks Recipes 

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Thursday, June 28, 2018

Potato Fry Recipe-How to make Crispy Potato Fry-Aloo Sukhi Sabzi

Potato fry/sooki aloo fry/crispy potato fry is loved by almost everyone. There could not be anyone who doesn't love crispy potato fry. This aloo/potato fry tastes almost like french fries. It goes well with rice, rasam rice, curd rice, with rotis and as a filling for bread. Today we will learn how to make crispy potato fry following this easy recipe with step wise pictures.

Potato Fry

Crispy Potato Fry-Aloo Sukhi Sabzi

Potato Fry

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Recipe CategorySide Dish
 Recipe CuisineIndian

   Ingredients needed

   Potatoes - 3
   Turmeric powder - 1/4 tsp
   Chilli powder - 3/4 - 1 tsp
   Salt to taste

   For the Seasoning

   Oil - 3 tbsp
   Mustard seeds - 1 tsp
   Hing - a pinch
   Curry leaves - a sprig


   Toasted Sesame seeds - 1-2 tsp (optional)


Wash and peel the potatoes. Cut them into even sized cubes and rinse 3-4 times in cold water to remove starch. It is the starch which makes the potatoes to stick together and become mushy when pan frying. So for crispy potato fry, it is important to rinse 3-4 times.

potatoes peeled

Let it remain soaked in water for 15 minutes.

Then drain the water completely. Let it sit for 5 minutes.

how to make aloo fry


Heat 3 tbsp of oil in a pan, add mustard seeds, when it splutters, add curry leaves and hing.

Add the cubed potatoes, turmeric powder and cook uncovered on medium heat until it slightly browns. Do not add or sprinkle water. Mix gently or toss from time to time.

Aloo Sukhi Bhaji-Sabzi

Once it is three fourth cooked, add salt and chilli powder and toss well to mix.

How to make Crispy Potato Fry- Crispy Potato Fry

Cook uncovered on medium low heat until it turns crispy and golden brown on the outside. Once it is done, do not cover it immediately. Let it cool a little, then you can transfer to another vessel and keep it covered. The potatoes will be crisp on the outside and soft on the inside.

Sprinkle toasted sesame seeds on the top. This is optional. 

I am sure kids and others in your family will love this delicious and crispy potato fry.

Tips for Crispy Potatoes

You can use any skillet but iron kadai or cast iron skillet is best.

Avoid overcrowding the potatoes.

Avoid adding or sprinkling water in between while the potato is cooking.

Cut the potatoes evenly for even cooking.

Though I love all my potato recipes, my favorite is this crispy potato fry, potato capsicum rice and potato sandwich

If you are searching for more potato recipes, check the link below

Potato Recipes 

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Friday, June 22, 2018

Karunai Kilangu Kulambu-Karunai Kizhangu Puli Kuzhambu-Yam Kara Kulambu Recipe

Puli Kulambu or Kara kulambu is a traditional and popular dish of Tamil Nadu. We love all kulambu varieties and I make kulambu once in a week. Today I am sharing with you kara kulambu prepared with yam/karunai kilangu.  Yam has lot of health benefits. As it is a rich source of fibre, it helps prevent constipation. It is also used in treating piles. It has cooling properties and is also said to cure menstrual problems. So it is good to include yam now and then in our diet. Learn to make yam kara kulambu following this easy recipe with step wise pictures.

Karunai Kilangu Kulambu

Karunai Kilangu/Yam Kulambu

Karunai Kilangu/Yam Kulambu

 Prep Time : 15 mins
 Cook Time : 20 mins 
 Recipe CategoryKulambu
 Recipe CuisineSouth Indian

   Ingredients needed

   Yam/karunai kilangu -1/4 kg or 5 small ones
   Pearl Onion -15-20
   Garlic - 15-20
   Tomato - 1 chopped
   Sambar Powder - 2 tbsp
   Coriander Powder - 1 1/2 tsp (optional)
   Turmeric powder - 1/4 tsp
   Sea salt - 1 tbsp flat or as needed

   Tamarind - small gooseberry sized ball (around 20 grams)

   For the Seasoning

   Sesame Seed Oil - 3 tbsp
   Mustard seeds/Kadugu - 1 tsp
   Fenugreek seeds/vendhayam - 1/2 tsp
   Hing - a pinch
   Red Chilli - 1
   Curry leaves - a sprig

   For Garnishing

   Sesame seed oil - 1-2 tsp


Wash and pressure cook yam for 2 whistles until soft but not mushy. Peel the skin and cut it into 3-4 pieces.

Soak tamarind in a cup of hot water for 20 minutes. Extract tamarind water, add more water and extract more tamarind water. Discard the pulp. We need approximately 2 - 2 1/4 cup of tamarind extract.

Peel pearl onions and garlic. If the pearl onions are big, cut it into 2 pieces.

karunai kilangu kulambu ingredients-Karunai Kilangu


Heat oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli and curry leaves.

karunai kilangu puli kulambu recipe

Add pearl onions and garlic and saute until it turns transparent.

Add tomato and saute for a few more minutes.

karunai kizhangu puli kulambu

Add sambar powder, coriander powder and salt needed.

Saute for a few seconds.

yam kara kuzhambu recipe

Add tamarind water and let it boil on medium heat.

yam kulambu

After 5 minutes, add the cooked yam and let it boil until it becomes a little thick and oil separates.

Karunai Kizhangu Puli Kuzhambu

Drizzle a 1-2 tsp of sesame seed oil and turn off the heat.

Enjoy delicious yam puli kulambu with rice or even with dosa.

Note - Use Sesame seed oil for best results.

Our South Indian Lunch on that day

Vazhaikkai curry

Red amaranth-red mulai keerai kootu 

Yam kulambu

Curd in clay pot

South Indian Lunch Menu-Lunch Ideas

If you are looking for more delicious South Indian kulambu recipes, do check my

South Indian Kuzhambu Varieties

Thank you for visiting Padhuskitchen.If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

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Saturday, June 16, 2018

Ragi Kuzhi Paniyaram-Finger Millet Sweet and Kara Paniyaram Recipe

Ragi paniyaram (both sweet and savory) makes a light breakfast and also a healthy snack. Today I am going to share with you both savory and sweet ragi paniyaram with whole finger millets. You can use even sprouted ragi for this recipe. I adapted the recipe from here and loved it very much that it became a regular feature in my kitchen. The paniyarams turn out soft every time without adding any baking soda or cooking soda. The leftover paniyaram batter can be used to make thick dosas also. The savory paniyaram tastes delicious with tomato chutney or kara chutney or mint chutney. The sweet ones can be had as such. Learn how to make delicious and healthy ragi paniyaram with this easy recipe today.

Ragi Kuzhi Paniyaram-Ragi paniyarams

Finger Millet/Ragi - Sweet and Kara Paniyaram

Finger Millet/Ragi - Sweet and Kara Paniyaram

 Prep Time : 30 mins (excluding soaking time)
 Cook Time : 10 mins 
 Serves: 3-4
 Recipe CategorySnacks-Breakfast
 Recipe CuisineIndian

   Ingredients needed

   For Paniyaram Batter

   Finger Millet - 1 cup
   Raw Rice - 3/4 cup
   Idli Rice - 3/4 cup
   Urad dal - 1/4 cup
   Salt to taste

   For Kara/Spicy Paniyaram

   Oil - 1 tbsp
   Mustard seeds - 1 tsp
   Bengal gram/kadalai paruppu - 2 tbsp
   Urad dal - 2 tbsp
   Whole black peppercorns - 1 tsp
   Salt to taste

   Shallots/pearl onions - 15
   Green Chilli - 1-2
   Ginger - 1/2 inch piece
   Coriander Leaves - 2-3 tbsp finely chopped
   Tender Curry leaves - a sprig

   Oil for frying paniyarams

   Sweet Paniyaram

   Paniyaram Batter - 1 cup
   Jaggery - 1/2 cup
   Coconut - 1/4 cup
   Cardamom - a generous pinch

   Ghee for frying paniyarams


Wash and soak raw rice, finger millet, idli rice, urad dal together for 3-4 hours.

Grind it to a smooth paste adding water gradually. The consistency of the batter should be that of idli batter. So do not add too much water.

Add little salt to the batter, mix well and ferment. As we are going to use the same batter for making both savory and sweet paniyarams, add less salt and leave it to ferment for 5 hours.

Now the batter is ready.

For making Savory/ salted paniyarams

Take needed batter, add salt to it and mix well.


Heat oil in a pan, add mustard seeds, when it sizzles, add bengal gram, urad dal and whole black pepper corns. You can also add broken cashew nuts if preferred.

how to make ragi paniyaram

When dal turns golden brown, add finely chopped pearl onions, finely chopped ginger and green chillies and curry leaves.

When onion turns transparent, add finely chopped coriander leaves, salt needed and remove from heat.

Mix it with the batter.

Ragi Kara Paniyaram

Heat paniyaram pan, add 1/2 tsp oil inside the cavities/holes.

finger millet kara paniyaram

Fill the holes with the batter. Cook covered on low heat.

ragi paniyaram recipe-ragi appe

Once you find the corners lifting up, flip it over to the other side with a spoon or paniyaram stick.

ragi appe recipe

Cook on low heat uncovered until done. Simply take a toothpick/paniyaram stick and insert it into the center of the paniyaram, if it comes out clean, it is done.

Serve paniyaram hot with any chutney of your choice.

ragi kuzhi paniyaram

How to make sweet paniyaram

I kept aside 1 cup of the batter to make sweet paniyarams. 1 cup of batter yields approximately  7 paniyarams.

ragi sweet paniyaram


Heat 2-3 tbsp of water, add jaggery (add a little more jaggery than mentioned if you want it very sweet) to it and dissolve it. Stain to remove any impurities in the jaggery.

Heat the jaggery again, when it starts to bubble, add grated coconut, cardamom powder and remove from heat.

finger millet sweet paniyaram

Mix it well and add to the paniyaram batter. Mix the batter well.

ragi sweet appam

Heat paniyaram pan, add 1/2 tsp of ghee in each of the holes.

Fill in all the cavities/holes with the sweet paniyaram batter.

ragi appe-finger millet sweet appe

Cook covered on low heat. When the corners starts to lift up, flip it over to the other side and cook uncovered until done. Enjoy warm sweet paniyarams as such.

how to make sweet paniyaram

Paniyarams make a healthy after school snack for kids. If you are searching for more healthy snacks like these, then check healthy snacks for kids.  If you love paniyarams, find more paniyaram recipes below -

Sweet Paniyaram 

Kuzhi Paniyaram 

Millet Kara Paniyaram 

Egg Paniyaram 

Instant Wheat flour paniyaram 

Sweet Appam 

Unniappam (Kerala recipes)

Rava Kara Kuzhi Paniyaram  (sooji)

If you have paniyaram pan, you can also make guilt free snack like vada, bonda etc.

South Indian Thayir Vadai 

Beetroot Kola Urundai

Lauki Kofta 

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

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