omam/ oma/ ajwain /ajwana - 3 tsp
Gram flour/ besan/ Channa dhal powder/ senaga pindi/ kadala maavu - 2 cups
Rice flour - 2 tbsp
Salt as needed
Hing - few sprinkles(optional)
Hot oil - 2 tsp
Oil for deep frying

In a bowl take both flours along with salt, hing if using and mix well. Also add 2 tsp of hot oil. To it add omam ( Have 2 options here. You can either soak omam in water overnight or for 4 hours and grind to a paste with water. Filter and extract nice pulp and can also dilute them with water. This water can be mixed with the flour to a nice dough consistency or 2. Can powder the ajwain seeds and sieve with a siever to get a nice powder. Can powder the remaining and follow the same procedure. This powder can be added to the flour, mixed and add water to prepare a dough consistency.

Grease a sev/oma podi press with oil and fill in some dough. Press on hot oil directly. Fill in as much as your kadai/pan fits. Wait and turn slowly. Fry till nice brown and crispy. Continue the same procedure until you are done with the mix. Cool and store in a air tight container. Can crush into pieces/small. This can be had as a snack as it is or can be mixed when making your mixture/chevda or can be added as toppings on your chaats.

This recipe is sent in by my aunt Gomathi.

Omam/ ajwain jwain seeds are very tiny, ridged and oval in shape. These grayish-green colored seeds appear as cumin seeds. These seeds are chewed as they are considered to be of medicinal value. They are of bitter and hot taste. Is traditionally known as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it releaves colic in babies and for kids it also improves digestion and appetite. Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.
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Milo / Sorghum / Jonnalu/ Jowar/ Cholam / Makai/ Bhutta / Jola / Juar

It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.

Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.

Having tried idiyappam/ string hoppers with all kinds of grains found this one to be very very tasty and healthy too. Yet to post my ragi(finger millet) idiyappam and kambu(pearl millet) idiyappam. During my stay in India a neighbour got these fresh sorghum/jonna from her native harvested in their field. Later mom powdered them from a mill and then it was our try for many things out of it, which came out good.

Sorghum flour/ Jonna pindi/ Chola maavu - 2 cups
Onion - 2 medium
Green chillies - 4 or 5
Ginger - 1 inch
Curry leaves - few
Oil - 2 tbsp
Mustard seeds - few
Urad dhal - few
Grated coconut - 2 or 3 tbsp
Salt as needed

In a pan dry roast the flour for few minutes like 4 - 5 minutes. Transfer to a mixing bowl and add little salt. Pour in hot water little by little and mix to a soft dough. Cover with a wet cloth. Grease your idli plates with oil and with a idiyappam press fill it with some dough and press. Steam on high for 15 - 20 minutes. Remove and cool for few minutes. Crumble lightly.

In a different pan heat oil and add mustard seeds, urad dhal and curry leaves. Wait till they splutter and add onions. Fry for 3 - 4 minutes and add chopped ginger and garlic. Fry till onions are nice brown. Add little salt too. Finally add in the crumbled idiyappam and mix. Garnish with grated coconut and chopped coriander leaves.



Ellu Urundai / Nuvvala Untalu / Sesame seeds ball / Yellunde / Til ka ladoo

Made these 2 for Ganesha festival. Kozhukattai with coconut and jaggery filling and sesame seed balls with black sesame seeds. Usually for Ganesha festival these balls are done with black seeds.

Black sesame seeds - 1 cup
Jaggery - 3/4 cup ( powdered/ crushed)
Cardamom powder - a pinch

Dry roast sesame seeds in a deep vessel until you get a nice aroma in low flame. Do not turn them dark as they will be bitter. Be careful as they will pop out. Roast until you hear them stop popping. Remove and cool. Take these in a dry mixer and run for few seconds only. They will powder very soon and become wet. Immediately add jaggery and cardamom powder and run again until it is mixed very well. Remove and start making balls. The warmth from powdering and the moistness you will get them in shapes very well.

Kozhukattai/Modak/ Modhagam with coconut and jaggery filling

Processedd Rice flour or can use plain rice flour - 1 cup
Water - 2 cups
Salt - very little
Oil - 1 tsp

For the filling

Jaggery - 1 cup
Water - 1/2 cup
Grated coconut - 1 cup
Cardamom powder - a pinch
Poppy seeds - 1 tsp ( optional)

Can use store bought rice flour, but making from home made rice flour you get very soft modaks.

Wash raw rice and dry shade them in a cloth for 20 - 30 minutes. They should not get dried fully. Powder in a mixer and use a siever to separate the lumps. Can store this flour for many days.

First prepare the filling.

Dry roast poppy seeds in low flame until you get a good aroma and all the popping has been stopped. Do not over fry as it will get bitter.

Boil water in a vessel and add the jaggery. When it completely melts, filter it with a strainer to remove dirt. Transfer back and to it add grated coconut and keep mixing until it gets thick. Finally add cardamom powder and poppy seeds. Mix for a minute or two and keep aside.

For the outer part:-

Boil water with salt and oil. When it bubbles up add rice flour and remove from stove. Slowly keep mixing. Mean time also keep another 1/2 cup of hot water ready just in case you need them.
Add water if required and press to make a soft dough. Cover with a wet cloth and keep aside.

Take a small ball size of dough and keep a ball of filling in the middle. Cover as any shape you want using a modak mould or kozhukattai mould. Layer in a plate and steam cook for 15 minutes.



Sukhiyan / Seeyam/Sushyan or Sushyam or Sushyo / Suyya urundai.

These are all the names usually called for sukhiyan( got it from friends) a sweet prepared with channa dhal and jaggery stuffing and later dipped in maida batter and deep fried. This item is usually prepared on festivals like Ganesha chathurthi and Diwali and also as a evening snack in my home. The batter also differs and so does the taste. Will post the other version a little later.

For this we need

For stuffing :-
Channa dhal/kadalai paruppu/ Senaga pappu - 1 cup
Jaggery - 1 cup
Cardamom powder - 2 pinch

For the batter:-
All purpose flour/maida - 1 - 1 1/4 cup
Salt - little
Cooking soda - a pinch ( optional)

Oil for deep frying

Wash and cook channa dhal till soft. It should not be mushy, but when pressed should break very well. Can cook on stove top and keep checking or in a pressure for 2 - 3 whistles. In a different vessel add 1/4 cup of water and warm. When slightly warm add jaggery and remove and wait until it melts. Strain to remove dust or dirt. Transfer the water again in the vessel. Mash the channa dhal with a hand masher or powder in a mixie, don't worry if it gets as a paste. Add this to the jaggery mixture and cook till it gets thick. Add cardamom powder and remove. Don't worry if it is watery. Leave it aside for sometime or transfer to a fridge. It will get thick. Remove and make balls as required.

In a different bowl, take maida and salt. Mix with water to make a batter of very thick consistency. Dip the stuffing and drop in hot oil. Make sure the stuffing is fully covered or it will open and the oil will be messy. Fry till nice brown and remove.

If you have excess stuffing, then can make use of them as stuffing of obbattu or make obbattina saaru.
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Wishing you all a very Happy Gowri and Ganesha festival.

Celebrations at my home.

Made Modak/kozhukaati, sesame seed balls, sundal, medu vada, sukhiyan.



Methi/Fenugreek leaves/ Vendhaya keerai/ Menthya soppu with Paneer/Cottage cheese


Methi paneer a great dish that can be had with any type of paratha's/roti's. Can be made dry, semi solid or like a gravy depending upon our taste. Here I have many semi solid to go well with chapathi's. Can add more of cream to make it more like gravy consistency.

Methi/fenugreek leaves - 2 cups
Paneer - few cubes around 12 -15
Cumin seeds - 1 tsp
Onion - 2 chopped fine
Garlic - 2 tsp chopped
Ginger - 1 tsp chopped
Green chillies - 2 slit long
Tomatoes - 2 chopped fine
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Oil - 1 1/2 tbsp
Cream - 1 - 2 tbsp
Salt as needed

Shallow fry paneer cubes in oil/butter and keep aside. You can also skip this part and add plain paneer cubes or slightly crumbled ones.

Wash and pat dry methi leaves. Chop roughly and keep aside. If you do not want them to turn bitter then wait and try to chop when you are frying onions or tomatoes.


Heat oil in a pan and add cumin seeds. Wait for few seconds and add chopped garlic and ginger. Saute for a minute and add chopped onions and fry for a minute. Add in green chillies and fry till onions are golden brown. Next add chopped tomatoes and mash and fry till they are pulpy and water leaves. Then add in chopped methi leaves. Reduce flame and add salt and fry till they are cooked and soft for around 8 - 10 minutes. Next add chilli powder and coriander powder and mix. Finally add paneer cubes and mix well. For extra taste add butter or cream for consistency. Check for salt and add more if needed.
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