Flattened Rice/Poha Usli Recipe – 2

Poha Usli with onions is a cousin of Kande Poha, the difference being it is made sans Turmeric . The addition of coriander leaves and a dash of lime makes it fragrant and the garnish of coconut is simply delish.

Ingredients :

  • 250 gms thick poha/flattened rice
  • 3 large onions finely chopped
  • Salt
  • 5 sprigs curry leaves
  • 6 green chillies
  • 3 tbsps ghee
  • 3 tbsps oil
  • 1 tsp mustard
  • 1/4 of a large coconut for garnish
  • A small bunch of Coriander leaves finely chopped
  • Juice of one Lime

Method :
Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the finely chopped coriander leaves, salt and lemon juice.Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies and the curry leaves. Toss. Add the onions and roast till translucent. Tip in the poha and mix well. Heat the Poha on a gentle flame. Garnish with grated coconut. Serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Breakfast Platter – 9

Wishing everyone a very Happy New Year with this breakfast Platter of Sweet and Savoury Mangalore Buns, Aloo Poha and Gajar ka Halva. Filter coffee and an apple complete the meal. Recipe Links to all the dishes are shared below.

Sweet and Savoury Mangalore Buns Recipe

Aloo Poha Recipe

Gajar Ka Halwa Recipe

Filter Coffee Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Medu Vada Recipe

Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.

Mixed Vegetable Sambar Recipe

Coconut Chutney Recipe – 2

For the Medu Vada:

Ingredients :

  • 250 gms Urad dal/Black gram dal
  • 6 green chillies
  • A big Chickpea sized piece of Hing /asafoetida
  • 2 inch piece of ginger
  • 8 sprigs of curry leaves
  • A small fistful of coconut slivers
  • 1/2 tsp pepper ground extremely coarse
  • Salt
  • Oil for frying.

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Podi Idli Recipe

Podi Idli are Idlis slathered with Molgapudi all over. Either Coconut oil or Gingelly oil is used to moisten the Molgapudi. Recipe Links to both the Idli and Molgapudi are given below.

Idli Recipe

Molgapudi/Dry Chutney powder Recipe


Take three tbsps of Molgapudi in a bowl and drizzle in two tbsps of oil of choice. Mix thoroughly and apply generously all over the Idli. Serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dhoddak/Idli batter Pancakes Recipe

Dhoddak is a close cousin if the Uthappa sans onions and spice. Idli batter is used to make it. A small pan called Kadhai is used to make the Dhoddak as each of it has to be seasoned individually with mustard seeds.

Ingredients :

  • 250 gms urad dal/Split Black Gram
  • 600 gms rice
  • Salt.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. Alternatively you can use Idli batter too.


Heat a Kadhai. Drizzle a tsp of oil. Drop in a few mustard seeds and after they crackle pour a ladleful of the batter. Drizzle with oil on the sides. Cover and roast the Dhoddak to a golden brown. Flip. Roast on the other side too. Serve with coconut chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.