Ingredients :

  • 1 cup rice (cleaned washed & Soaked for 4 hours)
  • 1 cup jaggery
  • 1 tbsp coconut pieces
  • 1 safed elaichi banana (Peeled - optional)
  • 10 pods cardamom (powdered)
  • Ghee (for frying)


Grind rice, jaggery and banana to a very fine paste. Add Cardamom powder and coconut pieces and mix well. Heat an Appam griddle and put a large spoonful of ghee in each dent. Pour batter. When cooked, turn over and cook on the other side.


Ingredients: For Filling

  • 1 cup Bengal gram dal (cleaned & washed
  • 1 coconut (grated)
  • 1/4 cup ghee
  • 10 pods cardamom (powdered)
  • 2 cups sugar or jaggery (powdered)

For Pancake

  • 1 cup whole wheat flour
  • 1 cup refined flour
  • 1 tsp turmeric powder
  • 1/2 cup oil


Mix both flours, turmeric powder and oil with enough water to make a soft and sticky dough. Set aside for some time. Pressure cook Bengal gram dal till soft and grind to a fine paste. Grind grated coconut to a fine paste. Mix together with sugar (or jaggery) and ghee in a heavy bottomed pan. Cook on a low fire stirring continuously till the mixture leaves sides of the pan. Allow to cool. On a clean banana leaf, place a large ball of dough. With greased palms, pat into a disc. Put in a ball of filling and close from all sides. Pat into large discs and cook on both sides, on a heated griddle, without oil or ghee. Serve with ghee.

Paal Payasam

Ingredients :

  • 2 Litres full cream milk
  • 2 cups sugar
  • 2 1/2 tbsp rice (small grain)


Clean and wash rice and set aside. Heat milk in a heavy bottomed vessel. When it comes to a boil, add rice. Cook on a low fire stirring from time to time. When rice becomes soft, add sugar. Cook till well blended and serve hot or cold.

Paruppu Vadai


  • 3 cups Bengal Gram Dal
  • 1 cup tur dal
  • 1 cupmblack gram dal
  • 2 tbsp grated coconut
  • 2 tbsp ghee
  • Oil for frying
  • 4 red chilles
  • 15 green chilles
  • 4 sprigs curry leaves
  • 3/4 tsp asafoetida powder
  • Salt to taste


Clean, wash and soak dals together for 3 hours. Drain completely. Grind red and green chilles, curry leaves, asafoetida, salt and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add water. Add ghee and grated coconut and mix well. Take a spoonnful of batter and pat into 5 cm Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais, till crisp. Drain and serve hot.

Puran Boli

Ingredients :

  • Chana dal - 2 cups
  • Chana dal - 2 cups
  • Maida - 2 cups
  • Salt - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Cardamom powder - 1 tsp
  • Saffron - 1 pinch
  • Cooking oil - 1 cup
  • Ghee - 1/4 cup


The preparation of boli falls in three steps. The making of outside cover, the making of puran and the actual making of boli in the tava.

Preparation of outside cover:

Set 1/4 cup of maida aside for making boli. In a broad based vessel mix the rest of maida with salt, turmeric and water. Make it into a firm dough. Add 1/4 cup of oil to this and keep on mixing with your hand so that it forms a soft dough. Cover the vessel and keep it aside for about 2 hours.

Preparation of Puran:

In a kadai dry roast the chana dal slightly till it becomes brownish. Soak the roasted dal in boiled hot water for an hour. Powder the jaggery. Grind the soaked dal into a fine paste in a mixer. Now add the jaggery and grind again so that they evenly form a paste. In a kadai add 2 tsps of ghee and heat it. Now add the ground chanadal - jaggery paste and keep on mixing. Without taking your hands off the kadai mix for about 10 minutes. Take care so that the mixture should not stick on to the kadai or get burnt. Now add the powdered cardamom and saffron and mix again. Puran is ready which will be thick so that it can be rolled into balls. Make even sized balls and keep it aside.

Preparation of Boli:

Make equal lemon sized balls from the maida dough. Roll them into 3 cm diameter circles. Place the rolled puran inside this rolled out dough and close gently so that it forms a ball. Now flatten the ball slightly and dust it in the maida flour. Brush some oil on the surface where you are rolling the chappathi. Gently roll the ball into a chappathi. Heat a tava in medium flame, and place the chappathi in the tava gently. Cook on both sides till brown spots appear by brushing oil evenly. Puran boli is ready to serve. Serve it hot with little ghee brushed on top.

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