Rava Mini Uthappam /Mini Rava Uthappam

For the final day of blogging marathon #64 themed under kids brunch ideas,sharing an instant version of uthappam.
When I ran out of idly batter,I make the instant version of rava idly. I tried of making uthappam with slight modifications in the same batter.It came out so good and my kiddo likes it with peanut chutney and idly podi.
Now a days this uthappam appears in my kitchen frequently for after school snack.Here I used a generous pinch of eno fruit salt to get a fluffy uthappam.The uthappam comes good without eno also,but needs to consume right from the pan.
Also I mixed the onion and grated carrot in the batter,instead of topping it as it blends well.Sending this to Kids Delight hosted by Priya Srinivasan themed Brunch Ideas for kids.Off to the recipe..........

                                                          Rava Mini Uthappam/Rava Uthappam

   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 10 minutes
   Cooking time ~ 20 minutes
   Makes ~ 7-8 (mini uthappam)



Semolina/rava/white semolina
1/2 cup
Rice flour/arisi maavu
2 tbs 
Onion (finely chopped)
1 (medium size)
Carrot (grated)
3 tbs
Green chilly(finely chopped)
Coriander leaves(finely chopped)
1 tbs
Yogurt/thayir (slightly sour)
1/2 -3/4 cup
1 tsp
Eno fruit salt
1/8 tsp
2 tbs

  • In a bowl take the semolina,rice flour,salt,to this add the whisked yogurt and mix it well.Let it soak for 10-15 minutes.
  • Now add the chopped onion,green chilly,coriander leaves and grated coconut to the batter.Add the eno fruit salt and mix it well.Heat a griddle and drop a small ladleful of batter and cook it in a medium flame.Drizzle a tsp of oil.
  • Once its cooked flip it to the other side and cook it for 1-2 minutes in a medium flame.If needed drizzle some oil . Once both the sides cooked nice and golden remove it from the griddle.
  • Serve it warm with coconut chutney or peanut chutney.

  • The batter needs to rest for atleast 10-15 minutes.
  • Finely chopped onion and grated carrot can be topped after dropping the batter on the griddle.
  • This uthappam takes some time to cook so cook it in a medium flame .
  • As yogurt is added in the batter,the uthappam turns dark color if its cooked in a high flame.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Egg Masala Sandwich / Masala Egg Sandwich / Egg Sandwich

Coming to  the second day of Blogging Marathon#64 themed under kids brunch recipes,is a quite inviting sandwich with eggs.Mostly on week ends, my kiddos get up late and ended up in eating brunch Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
One such quick fix  is sandwiches, as we like it a lot I tired to make it with different stuffing.This recipe was suggested my son when I had some left over egg stuffing made for egg puff,couple of years back.He liked it,since then I make it often for him.As he likes mint chutney for sandwich I used,its optional.But the chutney gives a nice flavor and taste to the sandwich.

                            Egg Masala Sandwich                                       
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 20 minutes
   Makes ~ 2


 For the stuffing

Onion(thinly sliced)
1 medium size
1 medium size
Ginger&garlic paste
1 tsp
Red chilly powder/milagai podi
1 tsp
Turmeric powder/manjal podi1/8 tsp
Garam masala powder
1/8 tsp
3/4 tsp
Coriander leaves(chopped)
1 tbs
Fennel seeds/sombu
1/8  tsp
Cumin seeds/jeeragam
1/8 tsp
Oil2 tsp

 For the sandwich

White or wheat bread
4 slices
1 tbs
Mint Chutney(optional)
2 tbs


  • Boil the eggs and remove the shell,halved and keep it aside.
  • ln a pan heat the oil and crackle the cumin and fennel seeds.Saute the sliced onion with a pinch of salt till traslucent.Add in the ginger&garlic paste and fry it for a minute.Then goes in the chopped tomato and cook it  for a minute or two.
  • Add in all the spice powders and salt,give it a mix.Now add the halved egg and gently mix it well,so that everything blends well.Add in the chopped coriander leaves and put off the flame.Let it cool down to room temperature.
  • Now take the bread slice and apply mint chutney on one side,keep in on a sandwich maker.On top of the chutney keep 2 pieces of halved egg and the masala .Keep it covered with another slice.Brush the top of the bread with butter and cover it and toast it till it turns nice and golden.

  • Serve it warm with ketchup and mint chutney.

    • Instead of half eggs,it  can be sliced and added to the masala.
    • Use butter to give a nice taste.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

    Eggless Pancake

    After a full one month blogging marathon we are back to our regular monthly marathon.We are entering the second week of  blogging marathon#64.For this edition I chose kids's brunch ideas.

    Most of our weekends end up in having some light brunch and late lunch.But sometime we have a heavy brunch and skip our lunch and end up in early dinner.
    If I want to keep the brunch simple my choice would be mostly pancakes or waffles as my kiddos like it a lot.
    Coming to the recipe,its a eggless version and after so many trials,I settled with this version.This eggless version of pancake is so fluffy and can be made in no time.Here I used the all purpose flour,but whole wheat flour can also be used.Chopped nuts and fruits,choco chips can also added to the batter for an extra treat.Sending this to Kids Delight hosted by Priya Srinivasan themed Brunch Ideas for kids.

                                                                         Eggless Pancake

       Basic Information

       Preparation time ~ 5 minutes
       Resting time ~ 10 minutes
       Cooking time ~ 15 minutes
       Makes ~ 4-5



    All purpose flour/maida
    1 cup
    1 tbs 
    1/2 tsp
    3/4 - 1 cup
    Baking powder
    2 tsp
    1 tbs
    Vanilla (optional)
    1 tsp
    Butter/vennai1-1.5 tbs
    (to cook the pancake)

    • Take the all purpose flour,sugar and salt in a bowl.To this add the oil and baking powder.
    • Slowly add the milk and mix it well with a hand whisk or fork.The batter should be in a flowing consistency.Let the batter rest for 10 minutes to get a nice and fluffy pancake.Heat a griddle and once it becomes hot pour a ladleful of batter.no need to spread the batter.
    • Reduce the flame and let it cook for couple of minutes,add a tsp of butter. Flip it to the other side and cook it for a minute or two,if needed add another tsp of butter.Remove it and transfer to a plate.
    • Serve it maple syrup or honey along with some chopped fruits.


    • The resting time is necessary to get a nice and fluffy pancake.
    • The batter should not be too thin or thick,it should be in a flowing consistency..


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

    Journey Through Tamil Cuisine - April 2016 Mega Blogging Marathon- Recap

    Here is the recap of A-Z series, themed under journey through cuisines in Blogging marathon #63.
    Last month we had a mega marathon event and we group of bloggers participated in the event and I chose the Tamil cuisine recipes popular in most of the districts,community and occasions.


    B ~ Beetroot Kola Urundai

    Chola Paniyaram

    Dosai Kulambhu

    Ennai Parota & Empty Salna

     F Filter Coffee

    Gothumai Appam

    H ~Homemade Nannari Syrup


    J ~ Jigarthanda

    K~ Kathirikkai Rasavangi

    Lemon Rasam

    ~Mor Kulambhu

    Nannari Sarbath

    OOttu /Olai/Ribbon Pakoda

    PPaal Paniyaram

    QQuinao Payasam

    R ~ Rava Kozhukattai

    Surul Appam

    TThavala Adai

    Ulunthan kanji

    Vada Curry

    Wheat Halwa   

     X ~ Xtra spicy Garlic Chutney

    Y ~ Yennai kathirikkai Kuzhambu

    Z ~ Zucchini Kootu

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