Wednesday, October 13, 2021

Mani Kozhukkatta ( Banana Kozhukkatta)

Mani Kozhukkatta

1 cup raw rice
2 ripe plantains ( medium)
2 cardamoms
200 grams Jaggery
1 cup grated coconut
1/4 tsp salt
1 tbsp ghee

  • Wash the rice thoroughly and soak them in water for two hours.
  • Melt the jaggery in a quarter cup of water and strain it.
  • Add the rice, bananas, jaggery and cardamom and grind into a fine paste ( idli batter consistency)
  • In a heavy-bottomed pan, mix the batter, ghee and salt well.
  • Stir continuously over medium heat until thick.
  • Cover and set aside for 10-15 minutes.
  • Add a cup of grated coconut and knead well.
  • Apply a little ghee on your hands and roll the dough into small balls.
  • Place the banana leaves in a steamer and steam the prepared balls for 15 minutes.
  • Delicious Mani Kozhukkatta is ready.

Unniyappam with Nenthapazham ( Banana Unniyappam)


  • 1 cup  Raw rice
  • 300 g of jaggery
  • 2 medium sized ripe plantains
  • 4 Cardamoms
  • 1 tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp sesame seeds
  •  Ghee / Coconut Oil - For frying

Wash the rice well and soak it in water for two hours.

Boil jaggery with 1/4 cup water and strain it.

In a mixer, grind rice, jaggery, cardamom and chopped banana.Add water if needed.Keep aside for 4-5 hours.

Roast sliced coconut in a tablespoon of ghee until light brown. Switch off heat and add sesame seeds.

Add fried coconut slices and sesame seeds and mix well.  Keep it aside for 30 minutes.

Now heat the Unniyappam pan. Add  1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.

When the ghee/oil becomes hot, with a spoon pour unniyappam batter in the  moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.

Chocolate Dosa


Chocolate Dosa

Kid's favourite chocolate dosa can be made in just 3 minutes with just 3 ingredients.

  •  Dosa Batter 
  •  Butter 
  •  Grated Chocolate 

 How to prepare
  • Heat the dosa pan and spread the batter thinly.  Add butter to it.
  • When the dosa starts to turn light brown, add the grated chocolate.  
  • When the chocolate starts to melt, spread it on the cake with a spoon.
  • Fold and serve with chocolate sauce or condensed milk.

Maladu | Maladoo | Roasted gram Ladoo


  • 1 cup roasted gram (pottukadala)
  • 1 cup Sugar
  • 5 Cardamoms
  • 1/2 cup+1 tbsp ghee
  • 1/4 cup chopped cashew nuts

  •  Finely grind the roasted gram in a mixer and set aside.
  • Add cardamom in sugar and grind.
  • Heat a tablespoon of ghee in a heavy-bottomed pan and fry the cashew nuts.
  • In the same bowl, pour the remaining ghee and set aside when it starts to melt and heat.
  • Stir in the powdered gram over low heat for 10 minutes until raw smell goes.
  • Remove from heat and add powdered sugar and roasted nuts and mix well.
  • Pour melted ghee little by little and mix well.
  • When it is hot enough to hold in your hand, roll small balls out of it.
  • Delicious Maladu is ready

Ribbon Pakoda | Pakkavada


Pakkavada/ribbon pakoda

  1. 2 cups besan flour (kadalamavu)
  2. 1 cup rice flour
  3. 2 tbsp butter
  4. 6 pearl onions
  5. 6 cloves of garlic
  6. 1/2 tsp Turmeric powder
  7. 1 tbsp Kashmiri Chilli powder
  8. 1/2 tsp asafoetida powder
  9. Salt
  10. Oil - for frying
  11. Curry leaves

Grind the ingredients 1 to 9 well in a mixer.

Transfer it to a large bowl, add enough water and knead well.

Apply a little oil to the dough and set aside for 15 minutes.

Fill the mould with the dough.
Heat oil in a deep fying pan and when it becomes hot, press the doigh to the hot oil in a circular motion.
Fry the pakavadas until its golden colored.