Friday, September 16, 2022

Pacharisi Idli | Raw Rice Idli |How to make Pacharisi Idli at home |Gluten Free and Vegan Recipe | Festival Special Recipe

Pacharisi Idli | Raw Rice Idli

Hi Supermoms,

'Pacharisi' or raw rice idlis are made during special festival days in our home. Raw rice and urad dal are soaked separately for three to four hours and is ground in a stone grinder. The batter is then fermented for 6-8 hours or over night . They are then poured into idli plates and steamed till they are done. Soaking the right proportion of rice: urad is the key to getting soft idlis. 

I am sharing my tried and tested recipe for you. But decide the quantity of urad depending upon the quality of the dal. I have used sona masuri raw rice and split husked gram (split urad dal/urad sabut) to make this recipe.

I served the idlis in thaiyyal illai ( stitched leaves) made from mandarai leaf ( paper mulberry tree) . Delicious !

Pacharisi Idli | Raw Rice Idli:

Preparation time :12-14 hours
Cooking time : 10 minutes
Serves : 10
1 cup = 250 ml Cup
Special Vessel/Equipment : Stone grinder or mixie/mixer/food processor, Idli plates, Idli Steamer or Pressure cooker ( do not use the whistle), thin and clean kitchen towel 

Ingredients :

1 cups raw rice / pacharisi ( I used sona masuri raw rice)
1  cup husked black gram/urad dal ( I used the split urad dal)
1 teaspoon fenugreek/methi seeds
water ( adjust)
salt ( to taste, preferably sea salt)

You can watch the Raw Rice Idli Recipe Video below:

Method :

To grind the idli batter:

1. Wash the rice and soak in water ( approximately 6-7 glasses) for 3-4 hours.
2. Wash the urad dal and fenugreek seeds and soak in a separate vessel (approximately 2 -3 glasses of water) for 2-3 hours.
Chef Tips : The quantity of urad dal will depend upon the quality that is available in your country/area/city. For me, 1 cup works like a charm. You can decide the exact quantity of dal after you try for a couple of times. 

3. Drain the excess water in another bowl and grind the urad dal in a stone grinder 
for 40-45 minutes or until the time the batter turns white , fluffy and light. You can also grind the batter in a mixie/mixer. The idlis turn out equally soft. 
4. Once you have checked , remove/collect the ground urad batter from the grinder/mixer.

5. Drain the excess water from the soaked rice and add it to the grinder and grind the rice to a smooth consistency. Again, you can use a mixie. For this quantity of rice and urad dal, I generally use mixie. When I make a larger batch, I use my stone grinder.

6. Once the rice is ground, remove and add the rice batter to the urad dal batter, add salt and mix well using your hands ( traditional method) or spatula. 

7. Beat the batter to make it more airy and allow the batter to rest/ ferment in a warm place ( covered) for at least 6 -8 hours.

8. During winter months you can keep the batter (covered) on top of your refrigerator or heat up the oven for 5-7 minutes, switch off and place some newspapers inside the oven , place the idli batter inside and keep the door of the oven lightly open .
This helps the batter in fermenting. 

9.You will find the batter fermented well. Do not stir the batter too much. Just gently stir once and spoon the batter into the plates. Freshly fermented batter gives the best texture to idlis rather than the refrigerated batter. When you are using the refrigerated batter, keep the batter outside to thaw for at least 30 minutes. 

10. Grease the idli plates and spoon the batter in the depression.
11. Steam cook the idlis for 10 minutes.
12. Check by inserting a fork/tooth pick in the middle of the idli. If it comes out clean, switch off.

Your delicious Idlis are ready to be served with chutney, sambar and milagaipodi.  You can check out my Traditional Idli recipe to get more detailed tips and stepwise pictures.

Pacharisi Idli | Raw Rice Idli

Chef Tips for grinding batter :

Tip 1: Run the grinder and add rice little at a time so that it spreads and starts grinding uniformly.
Tip 2:Add the drained water first, little a time.If you add all the water in one go, the rice will not grind uniformly . It will also take more time to grind.
Tip 3: If the stone grinder starts making noise, it indicates that you need to add more water.
Tip 4: You can use a long spatula to remove the residue of rice sticking to the sides of the grinder while grinding.
Tip 5: Do not put your hand inside to check whether it is done when the grinder is switched on.
 Instead, you can use a spatula to remove a small portion of the batter.
Tip 6: Do not add too much water as the Idli batter consistency should be thick and in pouring consistency.
Tip 7: Do not leave the grinder unattended for a long time. 

Hope the recipe and tips are useful to you. Do try this idli recipe and share your feedback with me. 

Happy Cooking !

With love,



Monday, September 5, 2022

Raw Banana Poriyal| Raw Banana Poriyal| Vazhakkai Poriyal/Kari


Raw Banana Poriyal

Hi Supermoms,

Everyone loves the Raw Banana chips from South India. It gives a great feeling as you bite in to the thick and crispy chip. Did you know, raw Bananas are very healthy and in South India, many families make a dry subzi which goes very well with lunch thali, especially with Rice and Rasam. We call it the Vazhakkai Curry or the Raw Banana Curry. However you need to cook it carefully to ensure the crispness on the outside and softness on the insides with the right level of spice and salt. I also share tips to ensure that the Banana pieces do not get mashed and mushy. This poriyal is easy to make and incredibly tasty to eat especially with Rasam Rice and Curd Rice. Enjoy the Raw Banana curry.

Now, let me share the recipe..

Raw Banana Poriyal| Vazhakkai Poriyal/Kari 

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2-3
1 cup=250 ml cup


5 medium size raw banana(peeled and chopped)
1/8 tsp turmeric powder
1 tsp sambar powder(adjust)
salt to taste

To temper:

2-3 tsp oil ( sesame/coconut oil or oil of your choice)
1/2" ginger( grated or finely chopped)
3/4 tsp chana dal/Bengal gram
1/2 tsp urad dal/husked black gram
1/2 tsp mustard seeds
1 sprig curry leaves


1. Heat three cups of water, add the chopped raw banana, turmeric powder and let it boil for 5 minutes. The raw banana should be 'just cooked'.
2. Heat a kadai or any heavy bottom pan with oil and temper with ingredients given under 'To Temper'. 
3. Drain the raw banana and add it to the kadai.
4. Add sambar powder, salt and mix well.
5. Allow the raw banana to fry for a few minutes or till the desired (soft/crunchy)consistency. 

Your delicious and healthy Raw Banana Poriyal is now ready!

Raw Banana Poriyal| Vazhakkai Poriyal/Kari

Tips to prevent raw banana from sticking to the pan and also getting mushy:

1. Use a heavy bottom vessel. A well seasoned iron kadai will work the best.
2. Let the raw banana boil just for 5 minutes. Drain the excess water and you use in the poriyal(explained in the next tip) .
3. In case, the raw banana starts to stick to the pan, sprinkle few drops of the drained water over the sides of the pan and continue to stir. 
4. While chopping the raw banana, make sure that the pieces are not too small, too big or too thin. You can refer to the video to see how I cut them.
5.Always cook them over low flame. 
6. To make the raw banana poriyal, extra crispy, you can add one or two teaspoons of oil over the sides of the pan as they are cooking.
7. If you are cooking in an iron pan, transfer the cooked poriyal immediately to another serving vessel/bowl. 

Hope these tips are useful. Do try the recipe and share your feedback with me.

Happy Cooking!

With love,


Tuesday, August 30, 2022

Moong Dal Sundal Salad | Salad Recipes | Gluten Free and Vegan

Moong Dal Sundal Salad

Hi Supermoms,

Let me give you two snack scenarios and you tell me which one you love:


Option 1: Enjoying crunchy green moong dal sprout salad sprinkled with diced onions, little bit of tomatoes, shredded green chillies and a dash of lemon squeezed on top. Healthy, tasty, and colourful to look at.

Option 2: Making South style Sundal with by boiling the green moong dal separately and adding it to pan where you have already done a tadka on hot oil with mustard seeds, urad dal, chillies, curry leaves, mixing both, adding salt and if needed shredded coconut on top. Mmm…heavenly right!

Moong Dal Sundal


Before you choose any of the above option, let me give you the option 3, the Moong Dal Sundal Salad, get the best of both worlds, Salad and Sundal. It is easy to make and very yummy to gorge on…..


Here is how you make it..

Moong Dal Sundal Salad

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 2-3

1 cup = 250 ml cup


1/4 cup moong dal

1 onion (finely chopped)

1 tomato(finely chopped)

1 gooseberry/amla(boiled, de-seeded and finely chopped)

2 tsp coconut(grated)

1-2 tsp pomegranate pearls

salt to taste

To temper

2 tsp sesame oil or coconut oil

1-2 green chilli(finely chopped)

1/2 tsp chana dal

1/2 tsp urad dal

1/2” ginger(grated)

3-4 curry leaves 

To garnish:

coriander leaves

juice of lemon (adjust quantity as per your liking)

Chef tips: 

1. Adjust the quantity of green chilli, coconut as per your preference.

2.You can skip goose berry if it is not available

3.You can also add mint leaves and grated carrot if you like.

4.You can skip onion and tomato if you making it for prashad/neivedhyam. 

5.You can soak moong dal for 30-40 minutes in hot water if you like it more soft. 


  1. Wash moong dal twice and soak it in hot water for a minimum of 15 minutes.
  2. Drain the excess water and add the moong dal to a wide bowl.
  3. Add onion, tomato, gooseberry, coconut, pomegranate seeds and salt.
  4. Temper with ingredients given for the same.
  5. Garnish with coriander leaves, add lemon juice and mix well.

Healthy and Delicious Moong Dal Sundal Salad is now ready!!

Moong Dal Sundal Salad

Do try and share your feedback with me.

Happy Cooking!

With love,


Thursday, August 25, 2022

How to Make Idli Batter | 6 Steps To A Perfect Idli Batter | Masterchefmom

 Hi Supermoms,

One of the most frequent questions I get are queries regarding idli batter that I grind regularly.

Though I have shared detailed blogposts earlier... today,  I have tried to break down the entire process into simple steps that every one can understand easily. 

I hope this post will help beginners as well as those who love soft and fluffy idlis and are always in the quest to improve their idli making skills. 

Making Perfect Fluffy and Soft Idli is in fact an 'Art'.

I had shared a detailed Idli Special post many years ago. Do check it out here.

How to Make  Idli Batter

6 Steps To a Perfect Idli Batter 

Making a perfect “batter” at home for pillowy soft idli  involves six important steps :


Step 1 - Washing Rice


Ensure you wash both Rice and Dal multiple times as mentioned below:


Take a vessel  and wash :

 4 cups of Idli Rice 

Step 2– Washing Dal


In another vessel, wash together:

- 1 cup urad dal/ husked black gram

- 3/4 tsp fenugreek seeds


Step 3– Soaking Right


- Soak the washed rice and Urad Dal mixture  

- Important tip: When you soak the rice and dal , you should be able to see the dal and rice clearly through the water.

- Soak them overnight or for minimum of 4 hours.


Step 4 –Grinding Urad Dal


- Grind both Rice mixture and Urad Dal separately. 

Grind Urad dal by adding little water at a time and till the dal turns light and fluffy. In a stone grinder grinder Urad dal takes around 40-45 minutes.

Step 5–Grinding Rice

Grind Rice by adding little water at a time. Some like to grind rice coarsely and some smoothly. I like to grind it to an almost smooth paste like consistency. You can add 1/2-1 glass of water while transferring the ground rice mixture if it is too thick. 


Step 6 – Mixing Right


- Transfer the ground urad dal batter and rice batter into a large vessel.

- Add sea salt ( or regular salt) - 1.5 tsp ( you can adjust later if required) and 2 tsp sesame oil. Adding sesame oil is optional. It enhances the taste of the idlis.

- Mix the batter using your hand for at least 3-4 minutes. This is a very important step.

- Once you have mixed well , cover and allow it to rest for 6-8 hours. It will take longer in colder climates and only 3-4 hours during summer.

 Chef tip: I cover the vessel completely with a Stoll or a shawl in colder months.


After the resting time, the batter would have risen beautifully. Your perfect idli batter is now ready!!


Hope these steps are helpful .

Do check out the detailed video below:

If you find the video useful, do share it with your friends and family . 

How to Make  Idli Batter

Also, do try out the idli batter recipe with all the tips I have shared. You and your family are sure to enjoy softest and tastiest idlies. 

And don't forget to share their feedback with me.

 You can also try out this tasty Tiffin Sambar with your idli

For all the coconut chutney lovers, try these two coconut chutney recipes

Happy Cooking!

With love,


Saturday, July 30, 2022

Mint Ginger Rasam | Pudina Inji Rasam | Rasam Recipes by Masterchefmom


Mint Ginger Rasam

Hi Supermoms,

Rainy season is here. It is not only the season to enjoy hot vadas and pakoras but also to protect yourself and your family from seasonal allergies and viral infections. The best preventive medicine is of course, eating right. The adage 'Food is Medicine' is indeed true, especially consuming food that has healing and soothing properties. 

We all know the medicinal properties of ginger, black pepper, cumin seeds and mint leaves. I am going to share a rasam recipe that is truly soothing for your throat, refreshing and immunity building. 

You can enjoy this rasam along with hot rice or can just drink it as a soup. 

Mint Ginger Rasam

Mint Ginger Rasam Recipe By Masterchefmom

Preparation time: 5 minutes

Cooking time: 20-25 minutes

1 cup = 200 ml cup

Serves: 4


To grind:

Mint leaves( handful)

Fresh Ginger( 1/2”) 

2 tomatoes

1/4 tsp black peppercorn

1/2 tsp cumin seeds/ jeera

3-4 curry leaves

Other Ingredients:

1/4 cup moong dal (boiled and mashed)

1/8 tsp turmeric powder

2-3 green chillies

Salt to taste

To Temper:

1-2 tsp Ghee

1/2 tsp mustard seeds

Pinch of asafoetida

To garnish:

juice of 1 lemon


1. To the jar of a mixer, add ingredients given under ' to grind' and grind it to a paste.

2. Transfer it to a heavy bottom vessel, add 2 cups of water.

3. Place the vessel over low flame, add turmeric powder, salt, green chillies and allow the rasam to simmer for 10 minutes.

4. Dilute the mashed dal with 1.5 cups of water and add it to the rasam. 

Note: You can add more water if you like the rasam more diluted.

5. Let the rasam simmer till it starts to froth. This will take approximated 6-7 minutes.

6. Switch off. 

7. Heat a ladle with ghee and temper with ingredients given under 'To Temper'.

8. Once the mustard seeds splutter, add pinch of asafoetida, switch off and pour the tempering into the rasam and cover the vessel immediately. 

9. After 5 minutes, open the lid, squeeze lemon juice and mix the rasam.

Your tasty and healthy Mint- Ginger Rasam is now ready to be served!

Chef tips:

 1.You can also add 1-2 omam leaves/ ajwain leaves while grinding. 

 2. I have used moong dal, but you can also use toor dal

 3. 1glass ( in the mint ginger rasam video) = 200 ml glass

4. You can also add or reduce spice as per taste.

5. Add lemon juice as per the tartness you like. I added juice of 1 medium size lemon. 

Do try this healing recipe and share your feedback with me 💕.

Mint Ginger Rasam

Happy Cooking! 

With love, 


Monday, July 25, 2022

Vazhaipoo Paruppu Usili | Banana Blossom Usili | TamBrahm Style Vazhaipoo Paruppu Usili | Gluten Free and Vegan Recipe

Vazhaipoo Paruppu Usili

Hi Supermoms,

Do you know that 'Banana Blossom' or the 'Banana Flower' is known as the 'Happy Flower'?

They are pretty to look at and also has properties to elevate your dull mood and thus the name. Is'nt it interesting ? Apart from this speciality, banana flowers or 'Vazhaipoo' as it is called in Tamil language, is anti- inflammatory , reduces the activity of free radicals and also has so many minerals and vitamins essential for good health.

Regular intake of the banana flower/vazhaipoo  prevents anaemia. It is also known to give relief during menstruation. So, do include the banana flower in your diet. I have earlier shared Vazhaipoo Vadai recipe and Mochar Ghonto Recipe. Do give them a try too. 

Vazhaipoo Paruppu Usili

Vazhaipoo Paruppu Usili | Banana Blossom Usili :

Preparation time : 30 minutes
Cooking time : 45 minutes
Serves : 4-6
1 cup = 250 ml cup

Note : Once you chop the vazhaipoo, soak it in water mixed with 1/2 cup buttermilk and 1/2 tsp turmeric till you use them. You can chop a day earlier , soak and keep it in the refrigerator till use.

Ingredients :

1 banana blossom / vazhaipoo ( cleaned, finely chopped  )
3/4 cup tuvar dal/toor dal/ pigeon peas 
4-5 dry red chillies ( I used the guntur variety)
1-2 teaspoons sesame oil
pinch of asafoetida
salt to taste

For tempering :

2 teaspoons sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal/ husked and split  black gram
1/4 teaspoon channa dal/bengal gram
1 sprig curry leaves

Method :

1. Soak the tuvar dal along with chillies for 30 minutes.
2. Grind the soaked dal and chillies with 2-3 tablespoons of water in a mixie/food processor coarsely.
3. Add sesame oil , salt , asafoetida and mix well.
4. Transfer it to a vessel that can be kept as the inner vessel in a pressure cooker.
5. Drain the soaked water from the vazhaipoo and transfer the vazhaipoo to a cooker friendly vessel with 1/2 cup water.
6. Now pressure cook both the ground batter and the vazhaipoo ( kept in two separate vessels) upto 3-4 whistles and switch off.
7. Once cool, remove the cooked batter and crumble them using a ladle or spoon.
Chef Tip : You can cool the batter and then just grind them in a mixie to a powder consistency. Do not grind it too much or add water.
8. Drain the excess water from the cooked vazhaipoo.
9. Heat a kadai/pan with 1 teaspoon oil and temper with the ingredients given under 'For tempering'.
10. Now add the boiled and drained Vazhaipoo and add salt and stir over medium flame till the excess water is absorbed.
11. Once the excess water is absorbed, remove the vazhaipoo from the pan and set it aside.
12. Heat the same pan with remaining oil and add the cooked and ground dal-chilli mixture.
13. Fry it over low flame for 5-7 minutes.
Chef Tip : If you want the dal mixture ( paruppu usili) more crunchy then fry for a longer time. 
14. Now add the Vazhaipoo and mix well. 
15. Taste and adjust the salt levels.

Your delicious and healthy Traditional Vazhaipoo Paruppu usili is ready to be served along with rice and rasam.

Vazhaipoo Paruppu Usili

If you would like to see stepwise pictures to make Paruppu usili, check out my Beans Paruppu Usili Recipe.

Happy Cooking !

With love,


Sunday, July 24, 2022

Aquafaba Dosai | How to make and use Aquafaba | Vegan Recipe


Aquafaba Dosai | How to make and use Aquafaba

Hi Supermoms,

My family loves all kinds of chickpeas based dishes, Pindi Chole, Chole Masala, Sundal, Hummus etc. I love cooking chickpeas and I am partial towards 'Hummus'. I can eat "Hummus" every day if I can! 

Here is a secret tip - Don't drain the water (stock) after boilng the chick peas. Use it while making your Pindi Chole or Chana Masala for even more tastier gravy. You know what this stock/chick peas boiled water is called? It is called the "Aquafaba". 

Sometimes you may have to discard the "Aquafaba", especially when making dishes like Sundal or Hummus. I for one don't like to throw away this wonderful and taste enhancing water away. I use it to make some amazing recipes.

Today, I am going to share once such tasty recipe, a dosai using Aquafaba - the Aquafaba Dosai. 

The Aquafaba Dosai is made with atta/wheat flour.  You can always make it gluten free by using millet flours or a mix of millet and rice flours. Best things about this dosai recipe is the fact that it does not require any fermentation. All you need to do is to mix the flour/flours with the aquafaba, add salt and spices. That's it. Your dosai batter is ready! 

Next time, you boil chickpeas, use a little extra water to boil , drain the water and keep it chilled in the refrigerator. Whisk it well and use it instead of regular water to make the dosai batter. You can make any (instant)flour dosai in the same way. The dosai becomes more nutritious. Don’t you agree? 

Now, let me share the recipe...

Aquafaba Dosai | How to make and use Aquafaba

 How to make Aquafaba

Soak 1 cup chickpeas in water for 6-8 hours. Drain the water, wash the chickpeas once or twice and pressure cook it in at least 5-6 cups of water.  

Once the pressure releases, drain the excess water. Let it cool down completely. This is aquafaba. You can add 1/4 tsp salt and keep it  refrigerated till use. It stays good in the refrigerator for at least 2-3 days. 

How to use Aquafaba

Remove the aquafaba from the refrigerator. Whisk it till it turns completely frothy and light. Now, your aquafaba is ready to make dosai. 

More Ideas: 

You can use the aquafaba instead of regular water to knead the flour to make roti/chapathi 👍🏻

Aquafaba Dosai By Masterchefmom

Preparation time: 10 minutes

Cooking time: 20-25 mins

Serves: 2-3


3 cups aquafaba

1 cup atta/ wheat flour

1 tsp cumin seeds

3/4 tsp salt (adjust)

1 sprig curry leaves


1. Whisk the drained chickpeas water using a  whisk so that it turns frothy, light and fluffy. This step will take 5-6 minutes.

2. Add the flour, salt, cumin seeds, crushed black peppercorns or green chillies( optional), curry leaves, salt.

3. Mix well and your batter is ready!

Important Note: Adjust water quantity depending upon the texture of dosai you prefer ( do refer to my Aquafaba Dosai Video).

Aquafaba Dosai | How to make and use Aquafaba

 Thinner batter will yield crisp dosai. Thicker batter will yield you soft dosai. You can also add green chillies or crushed peppercorns as per taste.

I usually make this dosai for dinner as it is not only quick to make but also tasty and nutritious. 

Do try this recipe and share your feedback with me. 

Happy Cooking!

With love,


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