My Recipe for a lazy weekend – Mixed Vegetable Uthappam accompanied with Tangy Tomato Chutney

img-20170215-wa0022Hi guys. I’m here a day earlier than expected! I have a busy day ahead tomorrow and unlike before, I’m going to keep my blog going no matter what. So, here I am. I have a lot of recipes which I need to share at the earliest (there are bright chances of me forgetting the ingredients or the method).  Weekends are the time of the week where you have all the time in the World to make breakfast slowly and peacefully without any rush. It might or might not be the case with most of you. It, definitely, is the case with me. Two weekends in a row now, I’m trying my skills at making uthappa. The whole idea of making the uthappa (or uthappam as it is popularly referred to as) popped up when I saw a variety of vegetables at home and some leftover dosa batter. I tried making it as healthy as possible by adding in a lot of ingredients. When you add in lots of veggies, it is one healthy and filling breakfast, with no need to munch on anything until lunch.

Mixed Vegetable Uthappam


2 cups Dosa Batter

1 cup finely chopped vegetables (capsicum, tomato, onion, fenugreek leaves, coriander leaves)

Finely chopped green chili and ginger (add this to the chopped veggies and mix well)

Chutney Powder (any locally available chutney powder)

Oil as per requirement

Salt – if required as the dosa batter and the chutney powder already has salt


  • Heat the tawa
  • Sprinkle little oil and spread it evenly on the tawa
  • Add one spoonful of the batter (add as per the size you require)
  • Sprinkle the chutney powder and 1 spoonful of the chopped vegetables evenly (spread the veggies over the uthappam evenly)
  • Sprinkle little oil on the top and close the lid
  • After five minutes remove the lid and turn the uthappam upside down and cook it
  • Remove it from the tawa and serve hot

Note: For the dosa batter soak 2 cups rice with 1 cup urad dal in water. Add 1 tsp methi seeds to it and soak it for like 12-15 hours. Grind it into a fine paste and add salt as per requirement.

Tomato Chutney


3-4 ripe tomatoes – roughly chopped

1 garlic flake

½ tsp Methi seeds (fenugreek seeds)

1 tsp chana dal

1 tsp urad dal

1 small piece tamarind

1 small piece jiggery

1 pinch Hing

Dry Red Chili as per your requirement

Salt as per requirement

Oil for frying (about 1 tsp)


  • Heat Oil in a pan and add hing to it and fry for a minute
  • Add the methi seeds and fry
  • Add 1 tsp chana dal and Urad Dal and fry until the urad dal turns golden brown
  • Add the red chili and fry well
  • Add the garlic and fry
  • Finally add in the tomatoes, tamarind, jaggery and salt and close the lid and cook for about 5-10 minutes
  • Remove it from flame, cool it and grind it into a fine paste
  • Add a tadka of mustard and curry leaves
  • Serve with rice, chapatti or dosa

This is my mom’s tried and tested recipe which I blindly followed.

I am sure you will try this out and let me know how it turned out to be.

See you guys soon.



My First Attempt at making Masala Dosa

Hi friends. How is winter treating you and your taste buds? November has been one crazy month for me. So I couldn’t come up with anything during the month. Sorry for my long absence this time (I know, I’ve been doing this quite often now). I had been waiting to try out something new for the past few days but because of the hectic schedule I couldn’t squeeze in any time to make it. When I chanced upon the opportunity last weekend I just grabbed it. Weekend is the time when there is no rush at home in the morning. So I decided to make Masala Dosa . It was something which I’ve never been able to make (after several failed attempts). I just pulled out my mom’s recipe and followed it blindly. Are you ready to run through the yummy Masala Dosa recipe? Then, come let’s rush!


IMG_20151205_093613688For the batter:
2 cups Rice
¾ cup Urad Dal
1 tbsp Beaten/ Flattened Rice
1 tsp Methi seeds
½ tsp turmeric powder
Salt – as per requirement
Water – as per requirement

For the potato onion bhaji:
½ kg Potato – boiled and mashed properly
3-4 onions – cut into long strips
4-5 green chillies finely chopped
1 tsp turmeric powder
Lemon Juice – squeezed out of ½ lemon
Salt as per requirement
Water as per requirement
For the tadka: 1 tsp jeera, 1 tsp mustard seeds, 1 tsp Urad Dal, 2-3 red chillies, hing (as per taste), 7-8 curry leaves, 1 tsp Oil

For the Onion Chutney:
½ coconut – grated
1 onion
2-3 garlic flakes
1 inch piece of ginger
3-4 dried red chillies
1 marble sized piece of Tamarind
Salt as per requirement
Water as per requirement

IMG_20151205_091947176_HDR– Soak rice, urad dal and methi seeds in water for two hours.
– Just before grinding add the beaten rice and grind it in a mixer. The mixture has to be ground very finely (otherwise the dosa will become harder). Add water depending upon the consistency of the dosa.
– Add turmeric powder and salt and mix well ( I made this at night and did not refrigerate it).

IMG_20151205_091925695POTATO ONION BHAJI
– Take a large pan and prepare the tadka. To that tadka add the green chillies and fry for a minute.
– Add the onions, turmeric powder, salt and ½ cup water and close the lid. Bring it to boil.
– Then add in the mashed potatoes and mix well.
– Sprinkle the lemon juice and mix well.

IMG_20151205_091853943ONION CHUTNEY
– Take all the ingredients and grind it (Add water as per your requirement).

Then heat the dosa tava, spread the batter, sprinkle little chutney powder (it is the ready made powder available at all stores) and close the lid. After the dosa is cooked and little crispy, spread the chutney and add one tbsp of the bhaji and fold the dosa. Yummy Masala Dosa is ready to savour on 

Hope you like this recipe! Everyone at home loved it. Try it out and let me know how it goes.


Rasam – My First South Indian Recipe

DSC_0019Hello friends!! It feels nice to get back here again. So how has the SUMMER been treating you all! It’s been too HOT.. I’m here today with a recipe. But this time it’s a South Indian recipe, an authentic one. It’s something different, though. Most of us are well aware of the red color rasam which we eat almost regularly. But this is one such recipe which is little different from the normal rasam recipe. This is my mom’s tested recipe. I remember having tried this quite a few times. I just felt I should make this rasam today. This is the first time ever I’m sharing a South Indian Recipe on My Space. Not that this is the first time I’m preparing a South Indian dish. I’ve been doing it since sometime. But I never got a chance to bring it up on my blog. When I got the opportunity today I didn’t want to let go of it. So I’m here with the recipe of a different kinda RASAM – South Indian Style!


1 cup Dal boiled

1 tbsp Coriander seeds

1 bunch Coriander leaves

1 tbsp Pepper corns (I put almost 20-25 peppercorns)

1 inch Ginger

Almost 1 ½ tbsp of grated coconut

1 tsp Turmeric powder

Salt as per taste

Water as per requirement


For the tadka

1 tsp Jeera (Cumin Seeds)

1 tbsp Ghee


For garnishing

Juice of 1 medium sized lemon



–       Grind the coriander seeds, coriander leaves, peppercorns, ginger and coconut in the mixer with enough water to form a paste

–       Then add in the boiled dal to the same with requisite amount of water (water sufficient to make the mixture a fine paste) and grind it into a fine paste

–       Now strain the ground mixture – use water sufficient to make the rasam’s consistency medium – neither too thick nor too runny

–       Now bring the strained mixture to boil by adding turmeric and salt to it

–       Remove from flame and add the tadka

–       Sprinkle the lemon juice over it and serve hot


Here you go! A delicious and a different variety of rasam is ready to savor on!

I’m sure you’ll try it. Try it out at the earliest and let me know how it turns out to be.


See you soon.

Till then, Cheers!!!