Chettinad Carrot Dosai

Ingredients: Dosai Batter – 4 Cups grated carrots – 3/4 cup Green Chillies – 2 cumin seeds – 1/2 tsp onion – 1 finely chopped Tomato – 1 finely chopped Red Chilli powder – 1 teaspoon Salt – to taste Oil for frying Method: Heat a little oil in a pan, then add cumin sedds, when it splutters add onion … Continue Reading →


தேவையான பொருள்கள்: புழுங்கலரிசி – 1 டம்ளர் தூதுவளை இலை – 11/2 கப் பச்சைமிளகாய் – 2 ரகம் – 1/4 டீஸ்பூன் மிளகு – 10 உப்பு – தேவைக்கு செய்முறை: புழுங்கலரிசியை 4 மணி நேரம் ஊற வைத்து அத்துடன் தூதுவளை இலை, பச்சைமிளகாய் சீரகம், மிளகு, உப்பு சேர்த்து அரைத்து தோசைக்கல்லில் தோசையாக ஊற்றி எடுக்கவும்.

Chettinad Appam

Ingredients: Raw rice-2 cups Boiled rice -3/4 cup Grated coconut-3/4 cup For grinding: Soak both the rice for 2 hours. After soaking grind it in the mixie or grinder. Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of … Continue Reading →


Ingredients : Wheat flour-2 cups Vegetable oil/clarified butter-1 teaspoon (optional) Salt-to taste Method: Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added to soften the dough. Then add about 3/4 cup of water slowly into the wheat flour, just enough to … Continue Reading →

Idli Manchurian

Ingredients: Idli -6-8 Red chili powder Tomato sauce Soya sauce Onions Method: Cut the idlis into two halves and deep fry it. In a pan add 2 tspn oil add jeera saute and then add onions After sauting onions add salt, chill powder, tomato sauce and soya sauce add little water and cook for 2 min. Add the fried idlies … Continue Reading →

Chettinad Vellaipaniyaram

Ingredients : Raw Rice (Pacharisi)-1 cup Urad dhal-2 Table Spoon Salt-As required Oil-2 cups Method : Soak rice and dhal together for 3hrs. Grind them finely in grinder/mixi with less water. Add salt to the dough the consistency of the dough should be like dosa dough. Heat oil in tawa now with small karandi pour the dough into the oil … Continue Reading →