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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe

Hey Foodies,

We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?


Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..


These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!


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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
  • Rice - 1 Cup
  • Skinless Black Gram / Urad Dal - ¼ Cup
  • Split Bengal Gram / Chana Dal - ¼ Cup
  • Split Pigeon Peas / Tuvar Dal - ⅛ Cup
  • Skinless Split Green Gram / Moong Dal - ⅛ Cup
  • Dried Red Chilies - 6-8
  • Asafoetida / Hing - ¼ Tsp
  • Curry Leaves - Few
  • Cumin Seeds - ½ Tsp
  • Salt - To Taste
  • Oil - As required
  1. In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
  2. Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
  3. After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
  4. Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
  5. Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂

Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂

That’s it for this year, See you next year with more lipsmacking dishes 🙂


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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial


Let’s celebrate our Independence 🙂


What I believe in is, we should celebrate festive(s) through food.. Hence, Here I bring my Tricolor Uttapam Recipe along with Tricolor Chutney..


A little more in detail about the natural things used..

#Roasted Red Bell-Pepper, Carrot and Tomato Uttapam with Grated Carrot Topping as Kesariya/Orange Layer | Onion and Tomato Chutney accompanied

#Plain Uttapam with Onion and Cheese topping as White Later | Coconut Chutney accompanied

#Spinach and Coriander Uttapam with Green Bell-Pepper as Green layer | Mint-Coriander and Yogurt Chutney accompanied

Sounds interesting right? It is definitely, Let’s dive right into the recipe 😀


Video Recipe :

Text Version, WARNING 😛 Pretty Long Recipe Ahead.
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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
  • For Uttapam Batter : Parboil Rice - 2 Cups
  • Urad Dal / Split Black Gram - ¾ Cup
  • Salt - To Taste
  • Oil - To Grease / Cook the Uttapams
  • --------------------------------------------------------------------
  • Orange Uttapam Ingredients : Red Bell Pepper - 1
  • Carrot - 2
  • Tomato - 1
  • Grated Carrot - For Topping
  • ---------------------------------------------------------------------
  • White Uttapam Ingredients : Onions - For Topping
  • Cheese - For Topping
  • --------------------------------------------------------------------------
  • Green Uttapam Ingredients : Spinach - 2 Cups Packed
  • Coriander - ½ Cup [Loosely filled]
  • Green Bell Pepper - For Topping
  • -----------------------------------------------------------------------
  • Orange Chutney Ingredients : Onions - 2 Sliced
  • Tomato - 1½ Cups [Diced]
  • Garlic - 1 Tbsp
  • Ginger - ½" piece
  • Gr Chili - 1 Small
  • Oil - 3 Tbsp
  • Salt - To Taste
  • Coconut - 1 Tbsp (Chopped)
  • Tamarind - 2 Medium sized pieces
  • Puffed Bengal Gram / Futana - 3 Tbsp
  • Tempering : Oil - 2 Tbsp
  • Mustard Seeds - 1 Tsp
  • Split Black Gram / Urad Dal - 1 Tsp
  • Curry Leaves - 3
  • Asafoetida - 1 Pinch
  • Dry Red Chillies - 5
  • -----------------------------------------------------------
  • White Chutney Ingredients : Chopped Coconut - 1 Cup
  • Puffed Bengal Gram - 3 Tbsp
  • Green Chili - 1 Small
  • Ginger - 1" Piece
  • Salt - To Taste
  • Cumin Seeds - 1 Tsp
  • Curry Leaves - 2
  • Tempering : Oil - 2 Tbsp
  • Mustard - 1 Tsp
  • Curry Leaves - 2-3
  • Split Black Gram / Urad Dal - 1 Tsp
  • Dry Red Chili - 1
  • ---------------------------------------------------------------
  • Green Chutney : Coriander - 2 Cups Packed
  • Mint - ¼ Cup
  • Green Chili - 1 Large
  • Salt - ¾ Tsp
  • Black Salt - ¼ Tsp
  • Lemon Juice - 1½ Tsp
  • Cumin Seeds - 1 Tsp
  • Yogurt - ¼ Cup {Thick and Whisked}
  1. For Uttapam Batter : Soak the Rice and Dal together overnight after washing well in running water till clear.
  2. Grind to a thick paste, add salt, cover and let it ferment for 4-6 hours. Uttapam Batter is ready.
  3. -----------------------------------------------------------------------------------------------------------------------------
  4. For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
  5. Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
  6. Take ⅓ of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
  7. Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
  8. -----------------------------------------------------------------------------------------------------------------------------
  9. White Uttapam : In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
  10. -----------------------------------------------------------------------------------------------------------------------------
  11. Green Uttapam: Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
  12. In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
  13. ------------------------------------------------------------------------------------------------------------------------
  14. For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
  15. Add the tomatoes and cook till the mixture is pulpy.
  16. Tempering: Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.
  17. ------------------------------------------------------------------------------------------------------------------
  18. For White Chutney : In a blender, add the coconut, puffed bengal gram, green chili, ginger, salt, cumin seeds, curry leaves and water. Make a paste and keep aside.
  19. Heat up a pan with oil for the tempering, add the mustard seeds, curry leaves, black gram/urad dal and dry red chili. Pour the tempering. Coconut chutney is ready.
  20. ----------------------------------------------------------------------------------------------------------------------
  21. Green Chutney: In a blender jar, add the coriander, mint, gr chili, salt, black salt, lemon juice,cumin seeds and a little water to make a thick paste. Then incorporate yogurt and serve. ENJOY!


Looks a long recipe to make and quite a lot of effort right? Nothing like that, its very easy 🙂 Just try it out and enjoy the Independence 🙂

Thanks for stopping by,

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Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!




Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! 🙂 Let’s have a look at the recipe 🙂


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Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise 🙂

It could have been a lot better, first time na.. No worries, We’ll get used to it 🙂 No matter what, The idlis rocked and mom loved it 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Mirchi Vada Recipe – South Indian Style

Hie Guys,

Whether we call it Mirchi Vada or Mirch Vadai or Wada.. Its the same thing, but has a good amount of variations.. Jaipuri Mirchi Vada or Rajasthani Mirchi Vadas are usually made with potato stuffing! But here I have the Andhra Style or South Indian Style!


The little bit of Nutty-Tangy Kick is so good with the spicy chilies.. Gets even better with a rainy evening with a cup of Chai! Lets have a look at this easy and yummylicious recipe!


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Mirchi Vada Recipe - South Indian Style
Serves: 4
  • Green Chilies - 20 (Thick, Slightly less spicy, Any Variant. I used Hungarian Wax)
  • Crushed Sesame Seeds - 4-5 Tbsp
  • Tamarind Pulp - 4-5 Tbsp (Or More)
  • Gram Flour/Besan - 1½ Cup
  • Salt - To Taste
  • Baking Powder - ½ Tsp
  • Turmeric - ¼ Tsp (Optional)
  • Oil - To Fry
  1. Boil a 2 Cups ofwater. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry!
  2. Slit the chilies from one side to fill the filling.
  3. Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.
  4. Stuff about ½ tsp or less of the stuffing into the chilies.
  5. In a mixing Bowl, mix the besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it wont coat well!
  6. Dip the chilies into the batter. Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame and cook until golden brown!
  7. Serve Hot!!
Dont keep the chili in hot water for any longer. That'll make the stalk soft!
You can use any pepper. Jalapeno, Hungarian Wax, Bhavnagri Mirch or any variant you have. Just ensure that its not too hot!
You can stuff the chilies and let them rest for a hour or two. I usually make it straight away.
After adding the chili to hot oil, lower the flame to ensure even cooking!

Recipe Seems easy isn’t it? Make these and enjoy!

Video Recipe:

Until Next time, Take Care.


Have a great time!

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Masala Vada Recipe – South Indian Snack


Masala Vada, Vadai, Paruppu Vadai whatever you call, its the same crisp and yummy South Indian Snack..


A rainy day, cool breeze, piping hot tea with this vadas, Can you resist? No, I cant! 😀 Few months back, dad got some of these and we loved it.. The crispy vadas with the peanut chutney and tea the combo was awesome! I tried recreating, but failed that time.. Suddenly, I thought of making these 4-5 days back and they came out so good.. The next day itself, I doubled the quantity i had made the previous day and we enjoyed them to the core!


Lets have a look at the recipe!

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Masala Vada Recipe - South Indian Snack
Serves: 4
  • Chana Dal - 1 Cup
  • Roughly Chopped Onions - ½ Cup
  • Ginger Crushed - 1" Piece
  • Garlic Crushed - 3 Cloves
  • Gr Chili Crushed - 2 Nos
  • Coriander Chopped - ½ Tsp
  • Curry Leaves Chopped - ½ Tsp
  • Rice Flour - 2 TBsp
  • Fennel Seeds - 1 Tsp
  • Salt - As per taste
  • Red Chili Powder - As per liking
  • Red Chili Flakes - 1 TBsp
  • Oil - To Fry
  1. Soak Chana Dal/Split Bengal Gram for few hours, grind without any water into coarse.
  2. Add in all the ingredients to the dal and mix well! Wet your hands and make 16 portions out of this.
  3. Flatten the portions and slide them to moderately hot oil! Fry until golden brown!
  4. Transfer to a Kitchen towel and Serve Hot!

Wasn’t that easy? Make them and enjoy!! 😀 🙂


Video Recipe:

Until then,


Have a great time!

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Pizza Uttapam | Alternative to Classic Pizza

Hey Foodies,

When I first had the thought of preparing pizza uttapam, I and my family had expected this one to be like the normal uttapam taste with cheese. But, when I made this, we all were astonished with the outcome. Not only, it literally looked like a pizza, it does taste too. This is also one of the recipes which got published at the Deccan Chronicle, by the lovely Amrita di. And, I remember when she tasted this pizza, she din’t know that this was out of rice until it got over 😛

Pizza Uttapam is a healthy yet tasty alternative to our very own pizza. Touches from the south India make it truly stand out and keeping you safe from frequent consumption of maida which is not quite great for health.

Lets begin.
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Pizza Uttapam | South Indian Style Pizza
Serves: 6
  • For Base/Batter: Rice (Soaked Overnight)- 1 cup
  • Urad Dal (Soaked Overnight) - ½ cup
  • Salt - As per taste
  • Cumin Seeds - 1 tsp.
  • Curry leaves - 1 tsp.
  • Coriander - 1 tsp.
  • For the topping: Onion - ½ cup
  • Capsicum - ½ cup
  • Corn Kernels - ½ cup
  • Tomato - ⅓ cup
  • Carrot (grated) - ⅓ cup [Optional]
  • Cheese - ⅓ cup
  • Green chili - 2 to 3
  • Coriander - 1 tbsp.
  • Salt - As per taste
  • Pepper - As per taste
  • Italian herbs - 1 Tsp
  • Chili flakes - 1 Tsp
  • Oil 1 tbsp. (p.p)
  • For the custom sauce: Ketchup - 6 Tbsp
  • Italian herbs - 1 Tsp
  • Salt - As per taste
  • Chili flakes - 1 Tsp
  1. Base/Batter: Take the soaked rice and dal and grind it to a thick smooth batter. Make sure its thick and smooth. Transfer to a bowl, cover and ferment for 4 hours-6 hours.
  2. After batter is fermented, add the salt, cumin, curry leaves(chopped), coriander and stir vigorously for a minute.
  3. Heat a pan/tawa, add 1-2 big ladle fulls of the batter. Dont spread, let it spread on its own. Add a tsp of oil, let it cook until golden.
  4. Mix in ketchup, italian herbs, salt and chilli flakes.
  5. Flip the uttapam now spread the sauce. Sauce is optional! But definitely enhances taste! After the sauce, add the toppings and cheese, salt, pepper, chili flakes. Now some coriander. Cover and cook for 4-5 min in med-low flame.
  6. Transfer to a serving plate, and then sprinkle herbs and chilii flakes. Serve immediately!!


What are you waiting for? Simple ingredients, wonderful look and awesome taste, Go ahead and prepare it.. I am sure

you will prepare this again and again.. 🙂

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Video Recipe:


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