Breakfast : Oats Thaalipeeth


I am a big fan of oats. The simple reason being, its different from rice and wheat. The other day, while flipping across Eenadu sunday edition, I came across this recipe. Being a south indian, Thaalipeeth has a different name at home : Sarva Pindi ( which is basically made out of rice flour). As I just bought 1 kg of oats and eager to finish it off, I prepared this for morning breakfast.

Time required – 40 minutes from end to end

Ingredients for 4 oats thaalipeeth

Oats ( Fried , optionally powdered ) – 1 cup

Rice flour – 1/2 cup

Wheat flour – 1/2 cup

Green chilli paste – 2 tbsp

Onions –  3 medium size

Masalas ( Jeera powder, Dhaniya Powder, Garam Masala Powder)

Coriander leaves – 1 small bunch

Salt to taste

Method :

Mix all the ingredients well. Make big round balls.

Take a plastic sheet. Wet the sheet with oil, and press the ball until it becomes expanded. Do the same for rest.

Heat tawa. Sprinkle oil and put the thaalipeeth.  Make few holes in the thaalipeeth and let it cook. Reverse and cook again.

Serve it with tomato chutney.


It tastes more like jowar roti – a bit bland 🙂 Always remember to serve this with your favorite spicy chutney.

Have a good day and keep rocking!!

Breakfast : Oats Kudumulu


I always wanted to introduce more millets into my family’s routine. Quite picky people at taste, it is very difficult to satisfy their tastebuds with the flavorless millets. I bought 1 kg of oats few months back and still struggling to complete it. In an attempt to finish it off, I tried Oats kudumulu today.

Verdict :  Good.

Here goes the recipe:

For the oats kudumulu:

1 cup oats

1/2 cup rice flour

For tempering:

cumin, jeera, thinly sliced green chilli, thinly sliced ginger, finely chopped spring onion and finely chopped coriander leaves.


1. Dry roast oats. Cool and grind to smooth powder.

2. Put all the items in tempering and let it fry well.

3. Mix oats powder, rice flour, tempered items and salt. Mix well with water.

4. Make round balls and press them with hand.

5. Take idly stand, grease it. Place kudumulu in idly stand and steam for about 10 minutes.

Chutney to go with:  Onion – Tomato Chutney


Onions – 2 medium size

Tomato – 4 medium size

Red chilli – 6/7 (as per taste)

Asafoetida – a pinch

Chanadal –  1 table spoon

Coconut – 1 tbsp


Dry roast chana dal. Fry the red chilli and remove.

Cook onion and then tomato.

Once cool, grind all the ingredients adding enough salt.

The entire recipe ( kudumulu + chutney) took me about 45 minutes.  This will make around 13 – which will be enough for 2 adults.  Increase the quantities accordingly.

Here are the actual recipes. I tweaked them as per my family taste.

For Oats kudumulu :

For the chutney:

Have a great day and keep rocking!!

Breakfast : Sweet Corn Dhokla

After staring at the sweet corn lying in the fridge for very long, I finally ventured into the unknown and made sweet corn dhokla today. My inspiration:

And I must say, I followed it verbatim. The only additions were fenugreek leaves and some hing in the seasoning. It made me get more flavor than the bland one. My family who are sweet-haters, thought that it was going to be really sweet, because its a mixture of sweet corn, suji and yogurt. However, surprisingly it was not sweet at all. My sister-in-law who is not used to seeing a single recipe foto on the blog volunteered to take a pic, but that’s left in another mobile. But, I promise i will post the pic for this soon.

It took me total of 45 minutes, and it’s really ideal for sunday snack. My little one loved it, i managed to get her to eat some. All my effort is appreciated !:)

Have a good day, and keep rocking!