Medu vada recipe

Cooking medu vada looks a bit tough for many people, but if you will follow this recipe it will be easy for you. Believe me, this recipe is simple and hassle-free.

Nothing fancy in making these vadas, just a little trick and you are sorted.

The trick is just to keep following

First while mixing the Ingredients do beat the batter for 5 minutes this will make the Vada fluffy without adding any soda, if you wish to add (soda) you can.

Second use a spatula apply water place the batter and give it shape by pressing in the centre to make a small hole. This will give you the exact shape of medu vada.

So what are you waiting for head and do try this now…

Let’s get the recipe

#purvanchaltadka #foodblogger #meduvada

Medu vada


  • 250 grams split urad dal (without skin)/ split black lentils
  • 1 tablespoon black pepper powder
  • 3 to 4 green chilli chopped fine
  • 1 tablespoon ginger
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon salt
  • 1/2 cup water
  • Oil for deep frying


  • Soak urad dal overnight in water
  • Next day rinse it well in running water and grind with ginger adding little water
  • The batter has to be a fine paste.
  • Now, remove it to a bowl and add black pepper powder, green chilli, coriander seeds, salt, curry leaves
  • Mix this well, and beat the batter for 5 minutes to make them fluffy.
  • Let it rest for 10 minutes
  • Heat oil for deep frying
  • Take a spatula to apply water place the batter and give it shape by pressing in the centre.
  • Drop the vada in the oil, be careful while doing this. Apply little water not too much.
  • Fry till golden brown in colour on both the sides
  • Remove on a plate, and deep fry all the vadas in that manner for the perfect shape.
  • Serve it with sambhar and coconut chutney.

Tomato Rice recipe

The Tomato rice recipe is from the South of India region. Making tomato rice is quite simple and quick. Within a few minutes, you are done with a yum rice recipe.

If you are looking for a different taste rice recipe, then this is it. Do try this recipe where the ingredients used are all in your kitchen.

Mostly my all recipes are the ones with few ingredients or whatever is available in the kitchen pantry. Preferably I use fresh ingredients in my kitchen. Even the Ginger-garlic paste I make is fresh. Fresh ingredients do a lot of difference to the taste as well as health.

In our southern region, the tomato rice recipe is called Thakkali Sadam.

Let’s check out this simple recipe

#purvanchaltadka #foodblogger #thakkalisadam#tomatorice

Tomato Rice Recipe


  • 2 teaspoon oil
  • 1 teaspoon mustard seed/rai
  • 1 teaspoon urad dal/split black gram
  • 1 teaspoon chana dal/chickpea split
  • 2 dry red chilli
  • 2 green chilli
  • 4 to 5 curry leaves
  • 1 onion chopped
  • 3 tomatoes chopped
  • 1/2 teaspoon turmeric powder/Haldi
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoon salt or according to the taste
  • 2 cups cooked rice (I have used leftover rice here)


  • Take a kadhai heat oil, add rai let it splutter.
  • Now add in urad n chana dal
  • Fry till golden brown in colour
  • Add dry red chilli, green chilli, curry leaves and onion fry till cooked.
  • Add chopped tomatoes with the given masala and salt
  • Cook the tomato covered on low flame till mushy
  • Once the tomato is cooked well add in the rice and mix it well
  • Tomato rice is ready, serve hot with some curd.

The classic Rawa Upma recipe

I do call this recipe classic as nothing can beat the taste of this simple upma.

Doctors also recommend of eating upma if one is unwell. This simple tadka upma is available at any restaurant or street food vendors. This recipe is a no fail proof one…you will never be disappointed while cooking this. Leaving all the worries about serving healthy food to your loved ones.

In our house we at times have upma as our dinner also. Light yet wholesome.

Simple and quick to make. Healthy and wholesome. With some basic ingredients easily available in the kitchen pantry. So, without wasting time let’s get the recipe

#purvanchaltadka #foodblogger #upma#classicupma

Rava upma

Rava Upma


  • 1 cup rava/Semolina
  • 1 cup onion chopped
  • 1/2 cup tomato chopped
  • 1/4 tablespoon urad dal(without skin)
  • 1/2 tablespoon mustard seed
  • 5 to 6 curry leaves
  • 2 tablespoon oil /ghee
  • 2 to 3 green chili chopped
  • 1 tablespoon salt or as per taste
  • 2 to 3 cups boiled water


  • First take a pan and dry roast the rava till light brown
  • Keep water for boiling on another stove.
  • Heat oil /ghee in a pan add in urad dal let it turn golden brown, now add in mustard seed let them crackle
  • Add in green chili, onion and curry leaves
  • Cook till the onion turns pink
  • Add tomatoes and fry for few seconds
  • Add in the roasted rava
  • Mix it well
  • Pour in the boiled water, salt
  • Give it a nice mix
  • Cover with a lid and cook for 5 minutes
  • Open the lid mix it again
  • It should be completely dried up
  • Off the flame
  • Garnish with coriander leaves and serve hot
  • Your classic upma is ready, healthy and wholesome.
  • Hope you liked the recipe.
  • Until then keep exploring…….

Use the same cup for measurement of rawa and water

Uttapam Recipe/ How to make Uttapam

Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.


Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.

Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam

#purvanchalstadka #Uttapam #southindianfood#breakfast #kidslunchbox#foodblogger #indianfoodbliggers

Let’s see what goes in making Uttapam

Quantity for idli,dosa or Uttapam

  • 3 cups raw rice
  • 1 cup urad dal
  • Salt

Method for batter:

  • Soak urad dal and rice separately for 8 hours
  • Grind to a fine paste
  • By adding water for thick consistency
  • Add salt and leave it overnight, covered
  • Next morning your batter is ready for making idli,dosa or Uttapam

Ingredients for topping

  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies chopped
  • Coriander leaves
  • Salt
  • Oil for drizzling

Method for making Uttapam:

  • Heat a tawa or griddle/ dosa pan
  • Sprinkle oil and spread
  • Keep the flame low
  • Pour one laddle batter
  • Spread it in round shape with the laddle itself
  • Keep it thick not like dosa
  • Gently garnish with the veggies spreading it equally all over the Uttapam
  • Press the veggies with the spoon
  • Drizzle oil
  • Sprinkle some salt
  • Cover with a lid and cook
  • Once the batter is hard
  • Flip it and cook on the other side as well
  • Uttapam is ready to be served with coconut chutney or Sambhar
  • Simple and healthy breakfast for kids lunch box or just lunch
  • Until then keep exploring….

Instant Rava Appe

Rava appe is quick and best for those morning struggles when everything has to be in fractions,a best snack for any occasion.

Appe is basically south Indian dish which is made with idli batter,but if you are in hurry and want a quick appe then making rava appe is best.Here we use semolina/rava and curd with little water to make the batter,if you wish you can add vegetable of your like,i have made a simple version of appe here.

Before making these appes we have to rest this batter for 15 minutes so that semolina soaks all the curd along with water and is of perfect consistency,if you notice the batter to be quite thick after 15 minutes you can add more water to it.

Many people use fruit salt or soda while making appe to make it fluffy,but if you want you can skip this,i have not used any soda here,still my appe were fluffy and soft.

So,let’s get started


Rava appe

Instant Rava Appe


  • 250 grams Rava/semolina
  • 250 grams curd
  • Water as per requirement
  • 1 1/2 tablespoon salt
  • 1 onion chopped
  • 2 green chillies
  • 1 tablespoon Grated ginger
  • 1/2 tablespoon rai/mustard seeds
  • Oil

Method :

  • Mix rava,salt and curd together with a whisk
  • Cover and keep for 15 minutes
  • After 15 minutes if you notice the batter to be too thick pour water
  • Consistency of the batter has to be thick,just like idli batter
  • Now, add in chopped onions, green chillies and grated ginger
  • Mix well

Tempering the batter :

  • Heat a small fry pan with oil add rai let it splatter, add curry leaves
  • Pour it on the batter
  • Mix it well
  • Now appe batter is ready to cook

Making Appe:

  • Place the appe pan on the stove, drizzle oil
  • Pour one tablespoon batter in all the moulds
  • Cover and cook on low flame for 5minute’s
  • After 5 minutes flip it on the other side and cook for 2 minutes
  • That’s it, appe is ready to be served
  • Serve Instant Rava appe with coconut chutney
  • Simple and quick, only this reading is long process but cooking is fast😊
  • Until then keep exploring….

Coconut chutney

South Indian food is loved by all and one dish which you can’t miss on is coconut chutney.without which our dosa,idli and uttapam or mendu vada all would be incomplete. I have personal way of eating coconut chutney with parathas.

Made with fresh coconut this chutney is just so tasty and amazing that only with aroma you’ll die to eat idlis with them.

Coconut tree is such a versatile tree with every part of the tree being used,nothing goes waste.

Off late people have stopped eating coconut as there is news circulated that coconut is high on cholesterol, trust me which is not at all true.if that would have been the case our ancestors would have never be so healthy and strong. We being more choosy about our diet and facing more health issues.

So let’s get cooking

#purvanchalstadka #coconutchutney#southindianrecipes#foodblogger #indianfoodbliggers

Coconut chutney:


  • 1 cup coconut chopped (fresh)
  • Handful of coriander leaves
  • 1 inch ginger
  • 3 to 4 green chillies or as per taste
  • Salt as per taste
  • 1 tablespoon mustard seed
  • 3 to 4 red chilli
  • Some curry leaves
  • 1 cup buttermilk or curd
  • Water if using curd for consistency


  • Take grinding jar add chopped coconut,green chillies, ginger,coriander leaves ,salt and buttermilk or curd
  • Grind it to a fine paste
  • Pour it in a bowl and keep

For Tadka

  • Heat oil in a pan
  • Add mustard seeds let them splatter
  • Now add red chilli and curry leaves
  • Pour them on the chutney and mix
  • Coconut chutney is ready to enjoy
  • Until then keep exploring….

Idli/How to make soft and spongy Idli

Our family was introduced to Idli by our neighbour who was a Tamilian and everyone in there house use to call her paati…my mother use to wonder why they call her paati as we in North India call paati for slate (writing pad)😊later realised what it meant…thanks to paati for all the South Indian delicacy we tasted and added to our menu as well thats what our country stands for sharing and caring….every kilometer the taste of food keeps changing and recipes keep evolving..Here’s our Paatis version of Idli a connection from south to north…❤


  • 1 cup urad dal
  • 3 cup par-boiled rice (ukhda chawal or idli ka chawal)
  • 3 tablespoons salt
  • 1/2 tablespoon baking soda(optional) i have not used,you can use ,my idli batter was perfect with using baking soda


  • 60 idlis


  • Soak dal and rice in two different vessels for 10 hours
  • Next day rinse well both rice and dal separately
  • Take grinding jar and start grinding urad dal by adding little water at a time,so that it doesn’t get watery once you have finished grinding dal, keep in a large vessel
  • Now start grinding rice also in same manner
  • Rice does take time in grinding to a fine paste,be patient 😊
  • Remove in tge same vessel in which you have kept dal
  • Mix well both dal and rice with salt
  • Consistency has to be thick
  • Let it ferment for another 12 hours
  • Your Idli batter is ready
  • If you want less quantity just adjust the measurements
  • I have not used baking soda as here in Nagpur the temperature is hot enough for the batter to ferment
  • If you are making this in winter do add 1 tablespoons baking soda and keep in a warm place
  • Such as your cabinets

Rava idli/How to make rava idli

When you have teenage kids it really gets tough to decide what to give in their tiffin,that too twins in the house both have different choice and non of them will comprise with their choice..

Daughter- Mom give me sandwich for the tiffin

Son-Mom give me pasta

Me- I have decided something less for the tiffin,How do I convince them?

Me- Ok, beta I have planned a lovely menu for you that’s Rava idli,it will be quick and tasty

Twins-Looking at each other Ok

I am like God saved me😃

Quick and easy recipe for breakfast, do give it a try



  • 1 cup rava (semolina)
  • 1/2 cup curd
  • 1 tablespoon green chillies finely chopped
  • 1/2 cup carrot grated
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 5 to 6 curry leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon oil or ghee
  • 1 tablespoon grated ginger
  • 1 sachet fruit salt/eno/ baking soda
  • 1 tablespoon baking soda (If using baking soda )
  • I have used eno here
  • Salt as per taste
  • Water for batter consistency


  • First dry roast rava in a kadai set aside
  • Now in the same kadai,heat oil or ghee which ever you are using here once oil is hot add mustard seeds let them crackle add green chillies, curry leaves, ginger, chana dal and urad dal saute it
  • Add this tempering in the roasted rava
  • Now add in grated carrots
  • Mix it and add curd into it
  • If you see the mixture too dry add water
  • Now add salt (not fruit salt)close the lid and keep it for 30 minutes
  • After 30 minutes open and give the batter a nice mix
  • If still the batter is thick add water .Be careful while adding water
  • Batter has to be neither too thick or dilute
  • Keep the steamer on medium flame
  • When you are ready to pour the batter in the plates add fruit salt in the batter and mix it
  • You can see the batter to be frothy
  • After adding the fruit salt quickly place the plates in steamer and cook for 20 minutes
  • Spongy and fluffy rava idli is ready to be served with coconut chutney

Moong Dal Dosa/How to make moong dal dosa

Moong Dal dosa am happy that I tried making them , a completely healthy and quick dosa.Doesn’t need fermentation, can be made instantly ,a good tiffin recipe for any mother and a very smart way to make them eat it..

So, let’s get the recipe



  • 2 cups moong dal(split green gram i have used)
  • 3 tablespoon rice flour
  • 1 inch of ginger
  • 4 to 5 green chillies
  • 1/2 tablespoon jeera ( cumin)
  • Salt as per taste
  • oil or ghee for drizzle


Soak moong dal over night, wash and put in the blender jar

Now add ginger, green chillies and jeera in the jar and grind to fine paste

Remove it in a bowl

Add 3 tablespoon of rice in the batter(you can adjust the rice flour as per the consistence you want)

Add salt as per taste

Heat a non Stick tawa,  pour the batter with help of ladle

Spread them evenly, drizzle oil or ghee on the dosa

Flip it on other side

Serve it with coconut chutney

Mixed Dal Dosa/mixed lentils dosa

I was not sure of making these dal dosa..though I did soak them in the morning to give it a try and to my surprise it did turn out yummy, actually I had small portions of all the lentils in the kitchen which I wanted to clear off, before stocking fresh.Here’s an effort to make dal dosa which is complete of nutrition, even doctors recommend to eat dosa when my kids are unwell.Recipe is ready for you


#foodbloggers #purvanchalstadka


1/4 cup urad dal(split black gram)

1/4 cup moong dal(split green gram)

1/4 cup rajma(red kidney beans)

1/4 cup chana dal(split Bengal gram)

1/4 cup masur dal(split red lentil)

1/2 inch ginger peeled and washed

4 to 5 green chillies

1 tablespoon jeera (cumin)

Salt as per taste

Oil for greasing

Water for grinding


Soak all the dals separately for 5 hours

Wash them,take a grinder add dals in small quantity and grind into fine paste

While you grinding the last batch of dal add ginger,green chilli and jeera and blend with water

Batter should be of pouring consistency

Add salt as per one’s taste

Making the Dosa

Heat a tawa or griddle pour the batter with a ladle and spread it evenly in round shape

Pour drops of oil on the Dosa and flip it on another side

Cook till golden brown in colour

Make the remaining dosa in the same manner

Serve it with coconut chutney

Vermicelli upma/ seviyan upma

Upma is a South Indian dish.made in many ways,this vermicelli or seviya upma is easy and quick. When you don’t have enough time for any thing elaborate, then do make them with healthy veggies.I was craving of morning hunger as I had skipped my breakfast, so thought of making this quick recipe. Let’s check out


Ingredients 1 cup =250ml

1/2 cup vermicelli/ seviyan

1 onion chopped

2 green chili chopped

1 tomato diced

1 capsicum chopped

1/2 tsp mustard seeds for tempering

1/2 tsp urad dal

2 tsp carrot chopped

1/2 capsicum chopped

Salt as per taste

2 tsp oil

1/4 tsp haldi powder

1/4 tsp red chilli powder

1/2 tsp coriander powder

Some coriander leaves for garnish



Take water in a pot ,pour 1 tsp oil and salt bring it to boiling point add the vermicelli and cook,just like noodles or pasta we do

Once the vermicelli is done drain and strain it.keep aside

Heat oil in a pan add mustard seeds let it crackle

Add urad dal and saute till light brown in colour

Add on green chili and onions, cook till onions turn soft

Add all the veggies with the salt and let it cook on slow heat,just a minute

Once the veggies have cooked ..keep them little raw for the crunch

Add haldi powder, coriander powder and red chilli add vermicelli in the mixture

Toss it well.let the vermicelli get coated with the veggies well

Garnish with coriander leaves

Serve hot

Your vermicelli upma is ready..grab them

Sabudana(sagoo) idli

Deciding what to give your kids for the tiffin is a big issue, you can’t repeat the menu,as kids won’t be happy. This recipe is a quick one for the tiffin.just over night soaking is required its spongy it’s fluffy all that one wants to eat

Sabudana idli
Soaked sabudana idlis

Ingredients 1 cup=250ml

1 cup rava

1/2 cup sabudana

1 cup curd/dahi (sour)

2 tsp salt

1/4 tsp baking soda

Water to get the batter consistency


Wash sabudana before soaking

Now mix rava, sabudana, salt, curd and water

Baking soda has to be mixed just before steaming the idli

Let mixture soak overnight or 8 hours


Grease your idli plates with some oil and pour the batter in it

Let it steam on a medium heat for 15 minutes

Here you are…..idli is ready have it with coconut chutney

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