Raw Rice – 2 cups

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Dry Red Chilli – 2

Curry Leaves – 1 sprig

Salt – to taste

Oil – 5 tea spoons

Kozhukattai Ingredients


STEP 1: Wash the rice and dry it on a paper towel for 2 – 3 hours or until the moisture from the washed rice is gone.

STEP 2: Using a blender make a coarse power out of the dried raw rice.

STEP 3: Heat 3 teaspoons of oil in a pressure cooker and the mustard and wait till it splutters. Then add urad dal, curry leaves and red chilli.

STEP 4: Now add the powdered rice, salt and 5 cups of water. Mix well and pressure cook the mixture for 4 whistles. (If you are using a rice cooker, add the rice, water and salt to the cooker. Prepare the tempering separately and add it to the rice mixture)

STEP 5: Mash the mixture well to make sure there are no lumps and let the mixture cool down completely.

STEP 6: Heat the idli pot and grease the idli plate with some oil.

STEP 7: Apply some oil on the palm and make small lemon size balls out of the mixture and place it in the idli plate and steam cook the rice balls.

STEP 8: The steaming can be done in batches of 10 or 20 depending on the size of the idli plate. It can take 5 – 7 minutes for each batch of rice balls to cook to perfection.


TIP: Kozhukattai is a very good evening snack. It can be served with tomato chutney or just idli podi.

Bhel Puri

PREP TIME: 20 Mins



Sweet Sauce – 1 cup

Green Chutney – 1 cup

Garlic Chutney – 1 cup

Onion – 1 cup finely chopped

Tomato – 1 cup

Cucumber – 1 cup finely chopped

Chick peas – 1 cup cooked

Potato – 1 boiled, peeled and cut into cubes

Cilantro – 1 cup finely chopped

Puri (Pani Puri) – 15

Puffed rice – 1/2 cup

Spicy Boondhi – ½ cup

Ompodi/gram flour sev – ½ cup

 Bhel Puri (2)

Ingredients – Sweet sauce

Pitted Dates – 10

Tamarind juice – 1 cup

Jaggery – 2 teaspoons

Roasted cumin powder – ½ teaspoon

Fennel seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Chilli Powder – ½ teaspoon

Procedure – Sweet Chutney

STEP 1: Boil 1 cup water in a pan and add the pitted, chopped dates and cook for 10 minutes. Once it cools down, blend it to a fine paste.

STEP 2: Soak the tamarind in water for 10 minutes and pour the tamarind juice/extract to a pan and let it boil for 10 minutes. Now add the dates paste and jaggery. Mix well and cook.

STEP 3: Add the roasted cumin powder, mix well and turn off the heat.

STEP 4: In a pan heat oil, add fennel seeds, cumin seeds and chilli powder and pour tempering over the sauce

 Sweet Chutney

Ingredients – Green Chutney

Coriander leaves – 1 bunch

Mint leaves – 1 bunch (same as coriander)

Mango – ½ cup

Green chilli – 2

Garlic – 3 pods

Ginger – 1/ 2 inch piece

Black Salt – ½ teaspoon

Chat masala – ½ teaspoon

Procedure – Green Chutney

STEP 1: Add all ingredients except black salt and chat masala to a blender and grind to fine paste.

STEP 2: Add black salt and chat masala and mix well

 Green Chutney

Ingredients – Garlic Chutney

Garlic – 15 pods

Salt – as per taste

Chilli powder – 1 teaspoon

Procedure – Garlic Chutney

STEP 1: Grind the garlic pods to a fine paste. Heat oil in pan and add the garlic paste. Cook for 5 – 7 minutes or till the raw smell of the garlic is gone.

STEP 2: Add chilli powder and salt and cook well.

Garlic Sauce

Procedure – Bhel Puri

STEP 1: In a serving plate, add onions, tomatoes, chickpeas, potato, cucumber and 1 spoon of each sauce (you can adjust the sauce quantity as per your taste) and mix well.

STEP 2: Season the above mixture with some black salt.

STEP 3: Crush the pani puri and add it to the mixture.

STEP 4: Garnish with puffed rice, gram flour sev, spicy boondhi and chopped cilantro.

Bhel Puri

Medhu Vadai

PREP TIME: 5 Mins (excluding the soaking time)



Green Chilli -2

Urad Dal – 1 cup

Salt – 1 teaspoon

Curry leaves – 1 sprig

Onion – 1 finely chopped

Oil – to deep fry the Vadai

Medhu vadai Ingredients


STEP 1: Wash and soak the urad dal for 2 hours and grind it to a fine paste adding salt and very little water. If the batter is too watery you will not get the round shape.

STEP 2: Add chopped onion, chopped green chilli and curry leaves to the dal batter and mix well. VARIATION – you can add chopped onion, curry leaves, cumin seeds and pepper corns as well.

STEP 3: Heat oil in a deep pan.

STEP 4: Take a small plastic sheet and apply 2 drops of water and spread it well. Now take a small portion of the dal mixture and place it on the plastic sheet. Flatten the dough and make a hole in the middle and place it in the hot oil.

STEP 5: Wait for the vadai to turn golden brown on one side, then flip it and allow it to cook on the other side.

Medhu Vadai final


TIP: Serve with sambar and coconut chutney. For sambar vadai you can soak the vadai in sambar, garnish with chopped onion and chopped coriander leaves.