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A twist from the normal upma, Upma with the tangy taste. Most of us always stick on to the usual way of making Sooji upma. This is the tangy version and I'm sure many of us will love this dish. The nice aroma of gingelly oil along with other spices make this a huge hit. This dish will be like our puliyodarai. So the kids will also love this dish. Serve this yummy Puli Rava Upma with appalam or papad.

Paniyaaram Paniyaram is part of Chetinad cusine and its quick and easy to prepare. It is a delicous evening snack and goes well with sambar and coconut chutney. This has to be made with special pan, paniyaram chatti.

Raw Rice2 Cup
Parboiled Rice1 ladle
Urdal4 tablespoon
Vendhayam(Fenugeek Seeds0t1 tablespoon
Oil For Frying
SaltTo Taste

For Seasoning:
Mustard Seeds1 teaspoon
Green Chilli2
Channa dal1 teaspoon

  • Soak the rice, urdal , fenugeek seeds in water for 2 hours
  • After 2 hours, rinse and drain the water and grind it to paste in a grinder.
  • Add necessary salt and mix it well
  • Next day, Chop the green chilli and onion and keep it aside
  • In a pan, add some oil and when the oil is hot, add mustard seeds
  • When the mustard seeds starts to sputter, add channa dal, chopped green chilli and onion
  • Fry the onion till it turns transparent. Add these seasoned ingredients to the fermented batter and mix it well
  • Heat the paniyarm chatti by spreading little oil in each holes
  • Pour small ladle of batter in each holes and allow the paniyarm to cook one side, then turn it over and allow it to cook other side
  • Remove the paniyaram from the hole and place it in a paper towel
  • Repeat the same for the remaining batter
  • Serve hot with Sambar and coconut Chutney.

Manoharam, is a traditional South-Indian Brahmin sweet dish especially made for festivals as well as seer. Generally Manoharam paruppu thengai is always the first in selection in every family when they decide for any paruppu thengai for any functions.


Preparation Time5 mins
Cooking Time 30 mins

Rice flour2 Cups
Moong dal flour1 Cup
Salt1/4 teaspoon
OilFor Frying
Grated Jaggery1 Cup
Water1 ladle
Ghee1 tablespoon

  1. Heat a pan and dry roast the moong dal. Cool it off and grind it in a mixer to a nice powder
  2. Mix the rice flour and moong dal flour nicely along with the salt

  3. Add water little by little and mix the flours and knead it to a thick chapati dough. Add ghee and rub and knead the dough and keep it ready

  4. Heat oil in pan. Meanwhile, take the press and thenkuzhal mould. Take 1 handfull of the dough and put into the press and close it with a mould
  5. Press the mould in the hot oil, and make circles. Keep the flame in low and allow the thenkuzhal to fry completely

  6. Gently turn the other side and fry the murukku 

  7. Once the murukku is fried completely and becomes crispy and the bubble in the oil stops, then remove the murukku from oil and place it in a paper towel to drain excess oil. Repeat the process for rest of the murukku dough

  8. Break the murukku and keep it ready. Measure the broken muruku, if it is around 600ml / 5 cups, then we need to use 1 cup of grated jaggery

  9. Place another pan, add grated jaggery and add 1 ladle of water. When the jaggery dissolves, strain it and remove the dust

  10. Again pour the strained jaggery in pan and allow it to boil. Take a bowl of water, pour a drop of jaggery syrup and check if you can roll it to a bowl. If not let the jaggery syrup boil for some more time. If the drop of jaggery juice forms like a ball in water then, remove the jaggery juice from flame. We can also add slited coconut pieces in the jaggery syrup and mix well

  11. Add the jaggery juice immediately and slowly after removing from the flame and add it to the broken murukku and mix well using a spoon or spatula

  12. The yummy manoharam is ready to serve after cooling off. 
  13. Manoharam

Method for making paruppu thengai using a cone:
  1. If you have a cane, then the process is straight forward.  
  2. Grease the inside of cone with ghee and keep it ready
  3. After the step 11, When the hot jaggery syrup is poured in the broken murukku and mixed well, immediately transfer it to the cone, press nicely so that it is nicely dumped in the cone. 
  4. Pour the remaining jaggery syrup into the cone and again press the murukku
  5. Keep the cone aside and allow to cool off for couple of hours. We can decorate the cone with a gift wrapper and place it in the seer plate
Method for making paruppu thengai using paper sheets:
  1. If you don't have a Cone, no need to panic, still we can do it. Take 5-6 sheets of newspaper and fold into half and make thick cone. Cover the edges nicely with a cellotape and even staple it nicely so that the cone is strong
  2. As we need to put the manoharam with hot jaggery syrup, we need to make sure the cone is strong. If you have a cone like hat, then we can use that hat along with newspaper to have a perfect shape. 
  3. Take a plastic sheet and make it as a cone and place it inside the paper cone and staple it
  4. Grease the plastic sheet with ghee and keep the paper cone inside a rice drum or take a big vessel, add 5-6 kgs of rice and insert the cone so that cone is held tightly inside the drum and when we try to press the murukku inside the paper cone, it will not collapse
  5. After step 11, transfer the hot murukku mixed with jaggery syrup immediately into the paper cone and gently press it hard so that the murukku is dumped nicely inside the cone
  6. Seal the cone and keep it aside for atleast couple of hours. After that, we can decorate the paper cone with a gift wrapper. If you dont want the paper to visible, gently tap the paper so that the formed paruppu thengai will come out of the paper cone. Decorate the plastic sheet of cone with a gift wrapper and place it the plate 

Wheat Flour dosa is a quick and easy dish which you can prepare in 20 minutes. Normally for dosa, we need to soak rice, urid dal for many hours and grind it and then ferment it. But Wheat flour dosa is very simple and can be made with ready made flours without much effort. It is a healthy dish too as we are using wheat flour. We can also make this for dinner.

I have a close friend of mine who is from Hyderabad and they cook a very delicious dish, Cabbage Vada. First time when I went to their home, I wonder how the taste would be, but to my surprise it was dainty and to my surprise it is only a shallow frying of vadas and not deep frying. Then, I got the recipe from them and I have presented here. Hope you all will also enjoy the wonderful and 
Cabbage Vada
Cabbage Vada

Preparation Time1 hour
Cooking Time 30 mins

Shredded Cabbage1 Cup
Channa dal3/4 Cup
Thur dal1 tablespoon
Urid dal1 tablespoon
Rice1 teaspoon
Green Chillies2
Ginger1 inch piece
Chopped Coriander leave2 tablespoon
Green Chillies2
SaltTo taste
Oil1/4 Cup

  1. Soak the dals along with rice in water for atleast 1 hour

  2. After 1 hour, wash and drain the water. Take 1 handfull of dals in a mixer and add green chillies, salt and ginger and grind it to a smooth paste. Then add the remaining dals and give a pulse or two and switch off the mixer

  3. Take the ground vada batter in a bowl and add shredded cabbage, chopped onion and coriander leaves 

  4. Mix the batter well and adjust the salt if needed

  5. Heat a pan, add oil. We are going to shallow fry the vadas as against the normal procedure of deep frying. When the oil is hot enough, take a small ball of vada batter and make small patti and then gently add the vadas to the pan and keep the flame in medium and fry the vadas

  6. Gently turn the vadas to other side and fry them evenly

  7. Remove the fried vadas and place it in paper towel to drain excess oil. Repeat the above 2 steps for rest of vadas.
  8. The yummy and crispy cabbage vadas are ready to serve with hot coffee/tea
Cabbage Vada
Cabbage Vada


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