Indian Pancake

/2 cup basmati rice
1/2 cup channa dal
1/2 cup split black gram Urad Dal (skinless)
1 teaspoon whole black peppercorn
1 whole red chili pepper
1/2 inch fresh ginger
1 pinch asafetida powder
4 fresh curry leaves


  • Wash and soak the dals overnight.The next morning, grind the rice separately with minimum water.
  • Grind the dals coarsely with the red chilli, ginger, asafoetida and curry leaves.Mix with the ground rice.
  • Add black pepper and mix.Your mixture should be a thick batter.
  • Heat a non-stick pan and oil and spread it evenly.
  • When the oil is hot, drop a large ladle of the batter on it.
  • Spread the batter to make a it round .
  • Drizzle with oil.
  • When one side is done, flip the pancake and cook the other side till it’s crisp.
  • Serve hot.




Idli Upma

ãhãram (the old site)

Sometimes, I have leftover Idlis or a little leftover Idli batter. In either case, I use the resulting Idlis to make Idli Upma. This is a dish that tastes best when made with Idlis that are at least a few hours old.

I keep the extra Idlis in the an air-tight container and leave them overnight in the fridge.


  1. Idlis – 6
  2. Udad Dal/Minapappu – 1 tsp
  3. Mustard Seeds/Avalu – 1/2 tsp
  4. Red Chillies – 2 or 3
  5. Curry Leaves – 4 to 6
  6. Oil – 1 tsp
  7. Salt to Taste


  1. Crumble the idlis into a coarse powder.
  2. In a kadai/wok, heat the oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add udad dal and fry till golden brown.
  5. Add split red chillies and curry leaves.
  6. Fry for a few seconds.
  7. Turn off the heat.
  8. Add the Idli powder and salt.
  9. Mix well.
  10. Serve warm…

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