Sweet Buns/ Bubus Recipe

Sweet Buns or Bubus Roti as they are called by the Mangalorean community can be made either with Maida or with Wheat flour. I personally prefer the ones made with Maida as they turn out super fluffy and melt in the mouth. They are best eaten as is, though people do prefer eating them with Dal or with chutney.

Ingredients :

  • 400 gms maida/All purpose flour
  • 50gms Besan/Chickpea flour
  • 1 tsp pepper powder
  • 1 elaichi banana
  • 1/4 tsp salt
  • 12 tsps sugar
  • A pinch of soda bicarb
  • 2 tbsps oil
  • Yoghurt
  • Oil for fying the Buns


Take the Maida, besan, soda bicarbonate, pepper powder, oil and the salt in a bowl. Powder the sugar. Chop the banana and grind it along with the powdered sugar. Tip the mixture into the bowl. Add a little yoghurt at a time to bind the mixture into a semi soft dough. Knead well and allow to ferment overnight or for a minimum of 8 hours. Knead again for a couple of minutes. Pinch tiny balls of the dough. Roll out into neither too thick nor thin circles. Heat oil in a pan. Deep fry the Buns to a rich golden brown. Serve hot.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Instant Bread Uthappa

A quick and easy snack if bored of eating sandwiches. Use the bread to make instant Uthappa which can be enjoyed with chutney, sambhar or with butter.

Ingredients :

  • 8 slices of bread
  • 250 gms semolina
  • 100 gms rice flour
  • 2 glasses of sour buttermilk
  • 8 green chillies
  • 1 carrot
  • 1 inch piece of ginger
  • 2 onions
  • Coriander leaves
  • Salt
  • Oil for roasting the Uthappa

Method :

Remove the crust and crumble the slices of bread. Add the semolina, rice flour and butter milk. Allow to rest for 15 minutes. Grind it to a smooth batter. Grate the carrots, crush the ginger and green chillies coarsely and add it to the batter along with salt. Mix thoroughly. Chop the onions and coriander leaves fine. Keep aside. Heat the tava/ skillet. Pour a ladleful of batter on the hot tava. Do not spread. It has to be as thick as, a pancake. Sprinkle the coriander leaves and finely chopped onions. Drizzle a tsp of oil. Cover and cook till it is roasted. Flip. Drizzle oil and roast the other side too. Serve hot with accompaniment of your choice.


The recipes for chutney and sambhar can be found under the category Chutneys and Pulsating Pulses of this website.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Instant Dahi vada Recipe

This instant Dahi vada Recipe makes use of the hard butter biscuit which is available at the bakers. Popularly known as Benne Butter in Mangalore, it is sold as kadak pav in Mumbai. When short of time, or having unexpected guests, this comes in handy.

Ingredients :

  • 6 kadak pav
  • 400 gms yoghurt
  • 2 green chillies
  • Salt
  • Sugar
  • Coriander leaves finely chopped
  • Carrot grated
  • Boondi

Method :

Heat water. Dip the kadak pav in it. Leave it in for a minute and then gently press and drain the water. Finish off similarly with the other pav. Arrange in a bowl. Crush the green chillies coarsely. Blend yoghurt with sugar and salt and add the crushed green chilly mixture to it. Pour it on to the kadak pav. Garnish with grated carrot, coriander leaves and Boondi. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Thalipeet Recipe

I had some batter leftover after making the Cabbage Pakora. Decided to make a Thalipeet by adding some multi grain flour to it. It was simply delicious!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onions
  • 1 potato deskinned and grated
  • 3 green chillies
  • 2 inch piece of ginger
  • 100 gms of Besan/Chickpea flour
  • 100 gms of rice flour
  • 100 gms of multi grain flour
  • 1 tsp chilly powder
  • A pinch of turmeric powder
  • Coriander leaves finely chopped
  • 1/4 tsp ajwain /Carom seeds
  • Salt

Method :

Make a paste of the ginger and green chillies. Add the chopped coriander leaves, chilly and turmeric powder, ajwain, salt and the chopped cabbage, onions and potato. Keep aside for ten minutes. The onions release water. Add the Besan, rice flour and the multigrain flour. Sprinkle a little water to make it a patable dough. Heat the skillet/tava. Take a portion of the dough and pat it on to the hot skillet to a six inch diameter and 2mm thick Thalipeet. Drizzle oil. Roast. Flip and roast on the other side too. Serve as is or with chutney.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Puffed Rice Dosa Recipe

I am an ardent Dosa fan and my idea of a hearty breakfast is hot Dosas, chutney and a mug of steaming coffee. I am always on the look out to try a new variant in Dosas, so the other day when my niece Rupa Kamath suggested that I try this one with Puffed rice I made it for breakfast today morning. It turned out super soft and fluffy and with the accompanying Hing/asafoetida chutney it was simply divine!!!!

Ingredients :

  • 250 gms rice
  • 2 tbsps grated coconut
  • 500 gms puffed rice/kurmura
  • 1 tbsp curd
  • 1 tsp sugar
  • Salt
  • Oil ( I prefer using Parachute coconut oil for this dosa)

Method :

Wash and soak the rice for 4 hours. Soak the puffed rice and pass it through a sieve. Grind the coconut and puffed rice first and then add the rice and grind it to a fine batter. Add the curd, sugar and salt, stir well and allow to ferment for 8 hours. The batter fluffs up beautifully. Heat a tava/skillet. Stir the batter and pour a ladleful on the tava. Do not spread it. It should be as thick as a pancake. Drizzle oil, cover and cook. Within minutes the dosa is done with lovely pores appearing all over. Serve with chutney.

Note: This Dosa is not flipped and roasted on the other side. The recipe of the Hing/ asafoetida chutney is given under the catagory Chutneys of this website.

Three in one Batter Recipe

One of the family’s favourite breakfast eats is this three in one Batter where one can make a thick or paper thin dosa/crepe or Appam. Since it is spiced with green chillies and ginger, it is best enjoyed with homemade butter than with chutney. You can also use store bought butter though nothing can beat the taste of fresh homemade butter. The batter needs no fermentation and all the three dishes can be made instantly.

Ingredients :

  • 100 gms urad dal
  • 250 gms moong dal/ green gram dal
  • 15 green chillies
  • 2 inch piece of ginger
  • A rajma/kidney bean sized piece of hing /asafoetida
  • 10 sprigs curry leaves
  • Salt
  • Oil or ghee/ clarified butter

Method :

Wash and soak the urad and moong dal for four hours. Grind in the wet grinder non stop for half an hour adding water a little at a time to get a thick and fluffy batter of pouring consistency. Remove in a vessel. Crush the green chillies, ginger and hing and drop it into the batter. Add finely chopped curry leaves and salt and mix thoroughly. Let the batter stand for ten minutes. Mix again before making dosa.

1.Pour a ladleful of the batter on to a hot tava/skillet. Do not spread it much, with thickness being that of a pancake . Drizzle with oil or Ghee and allow to roast. Flip and roast on the other side too. Place on a plate.

2. Pour a ladleful of batter on to a hot tava. Spread it in concentric circles as thinly as possible to make a paper thin dosa. Drizzle with oil or Ghee and roast to a rich golden brown. Flip and roast on the other side too. Place on a plate.

3. Heat the Appam pan. An Appam pan has tiny troughs which hold the batter to be roasted. First drizzle some oil into all the troughs. Pour in the batter, cover and roast. Flip. Roast on the other side too to a rich golden brown. Place the appams on a plate.

Note: If one is using the blender/ mixer to grind the dals, the proportion of urad to moong dal is 1:2. Number of green chillies too need to be reduced as the batter does not increase in volume as when ground in a wet grinder.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vellappam and Vegetable Curry Recipe

A very popular breakfast in Southern India, Vellappam is accompanied either by a Stew, Vegetable Curry or Chicken curry. The soft and lacy appams are dipped into the gravy or one can even pour the gravy into the Appam which resembles a miniature basket.


  • 2 glasses raw rice ( I used the normal kolam rice)
  • 1 glass poha/ flattened rice
  • Salt
  • 1/4 tsp soda bicarb

Method :
Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter which is runny but not watery. Allow to ferment for 10-12 hours. Heat the Appam pan. Pour a ladleful of batter in, the center and swirl the pan so that the batter coats the edges of the pan thinly. Drizzle oil, cover and cook. Gently tease the Appam from the pan and place it on a plate. .

Mix vegetable curry

  • 2 potatoes chopped into bite sized pieces
  • 2 onions sliced
  • 15 beans cut into one inch pieces
  • One bowl of peas
  • 1 large carrot chopped lengthwise
  • 3 large tomatoes
  • 1/2 of a small coconut grated
  • 2 inch piece of ginger
  • 7 green chillies
  • Salt
  • Sugar
  • Coriander leaves

Method :
Boil all the vegetables except the tomatoes with a little salt. Grind the coconut, tomatoes, ginger and green chillies to a smooth paste. Drop it into the boiled vegetables. Adjust salt. Add a pinch of sugar and boil well for a couple of minutes. Garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Sabudana khichdi recipe

Sabudana or Sago pearls are used to make khichdi, vadas and even kheer. A porridge made of sabudana settles a gippy tummy fast. It is also powdered, turned into a thin porridge and fed to infants when they start on solid food.

Ingredients :

  • 250 gms sabudana
  • 2 medium sized potatoes chopped
  • 8 green chillies minced
  • 100 gms roasted and deskinned peanuts powdered coarsely
  • 1 lemon
  • 3 tsps sugar
  • Salt
  • 3 sprigs curry leaves
  • Coriander leaves chopped fine
  • Grated coconut
  • 3 tbsps ghee/ clarified butter
  • 3 tbsps oil
  • 1 tsp jeera/cumin seeds

Method : Wash the sabudana four or five times. Soak in just enough water to keep it moist for about four hours, tossing it hourly. After four hours you will find that the sabudana puffed up and soft at the centre. Add the sugar, salt, crushed peanut powder, lemon juice, half of the coriander leaves and grated coconut. Heat the mixture of ghee and oil. Add a tsp of jeera and after it splutters add the green chillies and curry leaves. Toss and add the chopped potatoes and salt. Cook till done. . Add the sabudana. Mix well and transfer to the microwave. Cook for two n half minutes. Remove and toss again. Cook further for another two minutes. Remove and garnish with the remaining coriander leaves and grated coconut. Serves four adults.

Copyright © 2017. All rights reserved.

Rava Idli Recipe

Rava or Semolina idlis are a popular breakfast all over South India. They are generally accompanied by a vegetable Sagoo and chutney. I personally prefer them with the chutney as the flavours are not masked by the spices used in the Sagoo.

Ingredients :

  • 300 gms rava/ semolina
  • 8 green chillies finely chopped
  • 3 sprigs curry leaves minced
  • Chana sized piece of hing powdered
  • 2 tsps mustard
  • 1 tsp urad dal
  • A small carrot grated
  • A small bunch coriander leaves chopped fine
  • Salt
  • 1/2 tsp soda bi carb
  • 12 cashew nuts halved and roasted in ghee
  • 2 glasses of buttermilk
  • Water required to adjust consistency
  • 4 tbsps oil

Method :
Heat the oil. Add the mustard. After it crackles add the urad dal. After it turns golden add the chopped chillies, hing and curry leaves. Add the Rava and roast for a couple of minutes. Allow to cool thoroughly. After it has cooled add the butter milk, chopped coriander leaves and salt. Mix well and allow to sit for 5 mnts. The Rava would have absorbed all the butter milk. Add water to make it to the required dropping consistency. Keep the steamer boiling. Grease the idli moulds with ghee. Place a roasted cashew in the centre. Surround it with the grated carrot and then the coriander leaves. Add the soda bi carb to the batter and mix it thoroughly. Pour it into the moulds and immediately place it into the vessel in which the water is boiling. Cover and steam for ten minutes. Remove and allow to cool a bit before separating the idlis from the mould. Serve with coriander chutney.


  • 100 gms daalia/ roasted Bengal gram dal
  • 1/4 coconut
  • 5 green chillies
  • 1/2 tsp tamarind paste
  • Salt
  • A small bunch of coriander leaves.

Method :

Powder the Dalia first. Add all the remaining ingredients and grind to a smooth paste with as much water as required. This chutney needs no seasoning.

This measurement yields 16 idlis.

Copyright © 2017. All rights reserved.

Cucumber Dosa Recipe

One of the variety of ways that the Cucumber can be used to make a delicious and healthy dosa. It can be made either sweet by adding jaggery or savoury by adding green chillies depending upon individual preference.

Ingredients :

  • 250 gms rice
  • 1/2 of a small coconut
  • 1 cucumber
  • 6 green chillies
  • Coriander leaves
  • Salt
  • Oil for roasting

Method :

Soak the rice for about three hours. Grind to a coarse semolina like consistency along with the grated coconut. Deskin and grate the Cucumber. Chop the green chillies fine and crush it well along with the salt. Chop the coriander leaves. Drop the grated cucumber, green chillies, salt and coriander leaves into the batter. Mix well. Heat a skillet. Pour a ladleful of batter and spread it like a thick pancake. Drizzle with oil. Roast. Flip and roast on the other side too. Serve hot with homemade butter.

Copyright © 2017. All rights reserved.

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