Bread-Semolina Idly

Bread-rava idli

Idly is certainty not the hot  “favorite” with my family members and they keep reminding me of the ‘abusive’ Mondays where Idly used to be the lunchbox package! One reason why I had never posted idly as one of the dishes in my blog although I love idli anytime and believe that it is one of the healthiest dishes ever  besides being the comfort food during times of health indisposition.
I am also now overcoming my reluctance to post just because “phamily” believes they are anti-idly!! G prefers ravaidli to taditonal idli and often I make the same (Will Post a recipe later). While getting the ingredients ready for rava idli I realised I had a box of breadcrumbs stored in the refrigerator, leftover from the  bread uppuma I made last week and decided to try it in idli …. and it was worth the effort!

Ingredients  (12 idlis)


Semolina (chiroti rava)  1 cup

Bread crumbs 1 cup

Yogurt ¾ or 1 cup (as per taste)

Salt ½ tsp or less as bread is salted

Cooking oil 1 tsp

Mustard 1 tsp

Chana dal 1 tbsp

Green chilli 2 (medium) finely diced

Curry leaves 3 sprigs

Asafotida 1 pinch

Eno salt 1 tsp

Water 1 cup


  • Heat oil in a pan and add the mustard seeds to the hot oil. As soon as mustard seeds sputter add chana dal and chilie and saute on low flame. As the color changes add semolina and roast for 3 to 4 minutes.
  • Transfer the mix to a bowl and add  the finely blitzed breadcrumbs to the mix in the bowl.
  • Add the finely diced curry leaves, salt and asafotida to the yogurt and whip well and transfer the mix to the bowl.
  • Whisk the batter well to get a thick consistency and let it rest for 30 minutes. Meanwhile grease the idli plates and keep them ready.
  • Add eno salt to the batter after 30 minutes and as soon as it froths, transfer the batter to idli plate and steam for 10 minutes to get spongy idlis.
  • Serve with chutney or sambhar as per choice

Chef’s note

A ladle of normal idli batter added to the mix gives bulk to idlis.


Cabbage Moarkootu



Ad  in her earlier days was not particular about kootu and though she loves veggies preferred stir fried veggies or spicy gravy type to kootu.  This time when she was home she loved cabbage moarkootu. Keerai moarkootu and moarkuzambu are her favorites but she hadn’t earlier cared much  for cabbage kootu. This recipe is on her request 🙂

Ingredients (4 servings)

Finely chopped cabbage 3 cups (one medium-sized cabbage)

Yogurt ½ cup

Moong dal  3 tbsp

Salt 1 tsp

Turmeric powder ¼  tsp

Green chillies 4

Coconut (grated) 3 tbsp

Cumin seeds  1tsp

Urad dal 1 tsp

Raw rice ½ tsp

Curry leaves from 3 sprigs

Mustard seeds 1 tsp

Oil 1 tsp


  • Wash the diced cabbage well in running water and pressure cook with ½ cup water for one whistle.
  • Add enough water to moong dal in a bowl, add turmeric powder and cook for three whistles
  • While the dal is getting cooked heat oil in a small kadai and add mustard to temper. Add the tempered mustard to the cooked cabbage in a wok .
  • In the residual oil saute the chilies till the color changes. Transfer the chillies to the blender and in the same pan roast the urad dal and rice on a low flame till color changes and you get aroma.,Transfer , the roasted dal/rice to the blender cup and add coconut scrapings, cumin seeds, and curry leaves. Grind the mix to a fine paste adding little water.
  • Place the tempered cabbage on low flame, add salt and the ground paste.  When the mix starts bubbling add the cooked and mashed dal to the mix. As the kootu starts boiling blitz the curd and add to the kootu. Mix well and switch off the flame.
  • If kootu is a side dish to rotis add less water; if meant to go  with rice add a little  more water to make it less thick

Chef’s Note: Chow chow or even a mix of potato/peas/carrot make a good base for moarkootu. Unlike keerai where we use curd generously, other veggies taste good with minimal yogurt.


aapam Aapam aka ‘lace hopper’ is a Kerala specialty and has place anytime with ishtu or korma as side dish. Ad and G are not particularly fond of aapam but Ar and As love it. Sr does not mind it occasionally. Aappam made with yeast has a very characteristic flavor and one has to develop a taste for it. Aapam made without yeast is equally good and thanks to Nags from Edible garden    I found the term used to make the gruel added to the batter for fermentation. In Malayalam the process is called ‘kappi kaachunathu’. In a place like Chennai where it is warm and humid through the year one can do away with yeast and also soda that is generally used in the batter for fermentation. Spongy aappams have the knack of disappearing asap they are made 🙂


Raw rice 2 cups

Parboiled rice 1 cup

Urad dal 3 tbsp (1 tbsp for one glass of rice)

Fenugreek seeds ½ tsp

Grated coconut  1 cup

Sugar   1 tsp +  2 tsp

Salt 1 tsp

Baking soda  ½ tsp or ½ eno salt (optional)

Cooked rice   ½ cup

Coconut water 1 cup (optional) or water

Coconut oil  2 tsp (to smear the pan)


  •  Soak the rice,  dal and fenugreek seeds  for 3  to 4 hours.
  • Drain the water and transfer the rice to a blender and  grind to a coarse paste adding coconut water/water intermittently.  Add the cooked rice and coconut to the batter and blend to get a smooth batter.
  • Transfer the batter to a bowl and add remaining coconut water to get a batter of pouring consistency.
  • Now to make kappi: Transfer 4 spoons of batter and one spoon of sugar to a small pan and add equal amount of water to make batter of watery consistency.  Cook this mix on a low flame to get a gruel of  translucent color and gooey consistency 🙂 Cool this kappi to room temperature and add it to the batter.
  • Add salt to batter and mix well and let it ferment for about 6 hours or overnight till the batter rises.
  • Add  2 spoons of sugar and soda (optional) to the risen batter, mix well, and let the batter rest for 10 minutes.
  • Smear the aapam pan with a little oil and when the pan is hot enough pour a ladle of batter and twirl the pan such that the batter coats the sides of the pan as a thin layer. Cover the pan with a lid and cook on low flame for 2 or 3 minutes. When the aapam is cooked it leaves the sides of the pan and the center looks fluffy and lacy with bubbles on the surface.
  • Remove the aapam from the pan with a spatula and serve hot with korma or stew.

Chef’s note:  DO not flip the aapam to reverse side and cook only on one side. In case you want to use only raw rice add another cup of raw rice in place of parboiled rice.

                     Addition of coconut milk or more sugar makes the aapam too sweet. Decide based on how sweet you like                            your aapam