Archive for the ‘Steamed rice based dish’ Category


This is a breakfast item, generally prepared on some festival days. It can be revisited on normal days also, depending upon the affinity for this item.


raw rice-1cup,

boiled rice-1cup,


coconut scrapings-1cup,

salt to taste.


Soak both varieties of rice together for 4 hrs.

Grind the soaked rice along with coconut and salt.

Add a little water to make a normal batter  or a bit watery than the dosa batter.

Mix the jeera.

Pour the contents in a deep pan.

Cook the batter, keeping it stirring, to the upma consistency.

Remove from flame.

On cooling, knead it a soft dough, using hands.

Make small cylindrical shapes or round balls out of it and steam for 5 to 8 mts.

Undis are ready.

Can be served with chutney, pickles, thiksaani hummaan(hot and spicy curry), sambar, etc.

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Poot (puttu in malayalam) is a kind of cylindrical steamed rice cake made for breakfast. Konkanis, who have settled down in Kerala a few centuries back have adopted this breakfast item as a delicacy for breakfast. The best side dish that goes extremely well with this breakfast is the chana curry. This combination makes it almost a brunch. The other side items that goes as a favourite for a few , are fried papads, ripe bananas, plain sugar, etc.

A variation of poot(puttu) is its sweet version , made by using jaggery.



Rice flour-2 cups,

salt -little and

coconut scrapings-1 cup.


Mix rice flour, salt and a spoonful of coconut.

Add a little water to make the flour just wet, to form very small ganules. Please note that water should not be in excess.

In the cylindrical puttu vessel, first insert the perforated bottom holder.

Spread a few coconut scrapings on the bottom holder to start with.

Then fill the vessel with the flour(approx 2″ height), spread the coconut scrapings again over the rice powder, repeat the process of filling alternatively with flour and coconut scrapings till the puttu vessel is full.  Finally, place the lid on the top.

Place the puttu vessel on an ordinary steaming vessel or if it is a pressure cooker adaptable puttu vessel, place it on the whistle opening of the pressure cooker and steam it (that variety of machine is available in the market) for about 10 mts(When properly cooked, steam will come out through the holes on the top lid).

Remove the puttu vessel from the cooker, holding it with a cloth and push the bottom holder with the help of any wooden/steel rod so that all the layers come out and placed on a large holding plate.  Puttu is ready now.

If there is still some rice powder left out , the above process can be repeated.


For making the goda poot/sweet puttu, mix some jaggery with coconut scrapings and use this mix in place of the plain coconut scrapings.



In place of rice flour, tapioca flour can be used to make tapioca puttu.Variation 1 can also be adopted in case of this puttu.



Black chana-1 cup,

corriander seeds-2 tsps,

red chillies-2,


pepper-1/2 tsp,

whole hing -a small piece,

Garam masala powder-1 tsp(optional),

mustard seeds-1tsp,

ginger-1/2″ piece,

tamarind-a small avla size,

coconut scrapings-2 tbsps,

salt to taste,

coconut oil-2 tsps,

onion chopped-1/2 cup(optional) and

curry leaves.


Clean and soak chana for 8 hrs.

Cook it in the pressure cooker for 20 mts.(after the first whistle, keep it on a low flame).

In a pan, fry all the condiments using very little oil.

Grind the fried condiments along with the coconut scrapings to a fine paste.

Keep aside 1/4th of the cooked chana.

Soak tamarind and remove the pulp.

Mix the 3/4 quantity chana, ground masala, salt and the tamarind pulp and cook  for 2 to 3 mts.

Mash the remaining chana, add it to the above mix and  cook for another 2 mts.

Switch off the flame.

Do phannu(season) with mustard seeds and curry leaves in oil.

Curry is ready for serving.

NOTE: If onion is used, fry the onion in little oil and add to the above curry.

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For undi 
 raw rice -2cups,
coconut scrapings -1cup,
red chilly-1(cut in to 2,3 pieces),
methi seeds-a few,
mustard seeds-1tsp,
coconut oil-1tsp  and
curry leaves.
For Thoy
tur dal-1cup,
chilly powder-1/2tsp,
turmeric powder-a pinch,
hing- a pinch,   ,
mustard seeds- 1tsp,
 salt to taste,  
curry leaves and
Cook dal and add salt.
Do phannu(season) with mustard seeds ,chilly powder,turmeric powder, hing and curry leaves.
Add water to get a reasonable liquid consistency.
Soak rice for 3hrs and grind it with coconut scrapings and salt. 
Crackle the mustard seeds in oil in a pan, add chilly,methi seeds and curry leaves and the rice batter.
Keep cooking the mix while continuously stirring it while adding the batter. Cook it to upma consistency.
On cooling, form balls(undis) out the cooked dough and put them in the seasoned dal when it is boiling. Cook for 10 mts on a low fire.
Allow undis to get well soaked in the dal and then serve them in a dish along with a small portion of dal.

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Fresh rice  noodles are made from raw rice or boiled rice according to the taste of the family. Varieties of  snacks are made using the rice noodles . They can be either salty or sweet.

The contrivance used for making this Sevein is different from the usual Sevein machine used for making the fried Sevein. It is slightly difficult to make it as it needs application of extra pressure for pressing it, but the taste of the freshly made Sevein at home simply overrides the inconvenience  felt while pressing. And it is that much more hygienic, and can replace ready made  products  available in the market.



raw rice/boiled rice-2 cups and



Soak the rice for 3hrs in the case of raw rice and 6hrs in the case of boiled rice.

Grind adding sufficient water to a very fine  batter(the consistency can be lightly more watery than the idli dough). Add salt and mix well.

There are two methods of  preparation.


Steam  the batter in a container in the cooker .

When  fully cooked, cut into pieces and pass through the Sevein machine, while it is hot. Do not allow it to cool down for pressing Sevein, since pressure required will be much more than when it is done hot.

Keep the Sevein for 2hrs for cooling, before use.


Cook the batter in a pan till it comes to upma consistency, then pass it through the machine  for making Sevein and steam the pressed Sevein i a cooker keeping it on a plate.

Cool the Sevein for 2hrs before use.

Varieties of Snacks made from Sevein:

Sevein Upma:



green chllies-3,

mustard seeds-1tsp,


salt to taste,

coconut scrapings-1/2 cup,

oil-1tasps and

curry leaves.


Heat oil in a pan. Crackle mustard seeds and then add jeera, chopped green chillies and curry leaves. Fry for 2 mts.

Add the Sevien and salt. Mix well. Keep it on a low fire 5 mts.

Add coconut scrapings and cook for another 2 mts. Sevein Upma is ready to serve.

Lemon Sevein:


sevein(scrambled)-2 cups,


chana dal-1tsp,

ground nuts(fried)-a few,

green chillies-4,

turmeric powder-1/2 tsp,

salt to taste,

mustard seeds-1tsp,


oil-1 tasps, and

curry leaves.


Heat oil in a pan. Crackle mustard seeds and add chana dal, chopped green chillies,hing, and turmeric powder. Keep it on low fire.Squeeze the lemon and add the juice along with  Sevein, salt and the groundnuts and cook for 5 mts.

Sevein in coconut milk.


sevein(scrambled)-2 cups,

coconut milk-1cup,

jaggery(powdered)-1cup and

cardamom powder-1tsp.


Add jaggery in little water. Boil it.

After the jaggery is completely mixed in water, add coconut milk and just cook for a minute.

Remove from fire and add cardamom powder.

The sevein  is to be served keeping the savein in the plate and pouring the liquid over it.

It will be a dish par excellent in taste.

Sweet Sevein:


sevein(scrambled)-2 cups,

jaggery(powdered)-1 cup,

coconut scrapings-1cup  and

cardamom powder-1tsp.


Mix well, coconut scrapings, cardamom powder and jaggery. Mix with the Sevein and serve.

This will be another excellent dish relished by everyone in the family, including the young kids.

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Konkanis are the most innovative people on earth, even when it comes to food. Idli was common South Indian tiffin item. The moment the Konkanis  got the taste of this, the thought of innovating this wonderful steamed food   suitable for all ages , got into their minds and Hittu was born.

To the same idly batter , chopped ginger,  green chillies and jeera were added  for a different flavour and taste. It is not finished yet .Idlis come in the regular shapes of the idli moulds which gives to idlis of same  shape and size  every time. So the Konkanis hit upon a novel way of making Khottos ( baskets) of jack fruit leaves which not only gave different shapes and sizes every time ,it also added yet another flavour to the already changed batter when steamed.

Preparation of Basket/khotto

Steamed Hittu

Hittu ready to eat


Idly batter-1/2kg,

green chillies(chopped)-2,

ginger -a small piece(crushed),

jeera-1tsp and

jackfruit leaves.(cleaned)


Preparing the Khotto

Get few jackfruit leaves, wash and clean and dry them thoroughly.

1 Choose four leaves of equal size

2 Take a few fresh coconut leaves and remove the spine (Vhiru) using  a knife, cut vhiru into small lengths of 2 cms. Soak it in water to make it pliable and split open all the pieces lengthwise to make them into two  halves .

3 Keep two leaves end to end  slightly overlapping  and join them using the vhiru . Take the other two and keep it perpendicular to the first set and join again in a similar way. Now fold two adjacent leaves in such a way that the shiny side is outside and join the joints. Fold the third and fourth leaves  one after the other and ensure that there are no gaps on the side by using at least two vhirus per side. Cut the top(stems) of three leaves leaving an opening to pour the batter in.  See the picture of the khotto to understand better.

4. Pour the batter up to the 3/4th of the khotto and use a cooker or pedavan for steaming the hittus. It takes approximately 15-20 minutes for the hittu to cook properly.

5. When it is done, remove from the cooker /pedavan  and slowly remove the vhirus carefully and slowly open up the leaves and take out the hittus and serve with chutney, thiksani human, surna adgai , etc. as an accompaniment.

Yet another variation using the same batter is Sandhan. When you don’t get jack fruit leaves or you are pressed for time you can pour batter in a stainless steel flat shallow vessel  and steam it in cooker/pedavan. This may take about 20-25 minute to cook.  Cut into different shapes to make it attractive.

As an alternative,the batter can also be made without ginger and chillies.

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