Oats Dosa

March 31, 2009



  • One cup of oats
  • Quarter cup of rice flour
  • 1/2 tsp ghee
  • 1/2 tsp pepper jeera powder (grind coarsely)
  • Salt as required
  • Cooking oil for making dosa


  1. Soak oats for 15 minutes.
  2. Grind oats into fine paste.
  3. Add rice flour and salt to the ground oats
  4. In a small  frying pan, heat ghee and add pepper jeera powder.
  5. Add it to the batter.
  6. Add two table spoon of sour curd to the oats mixture and mix well.
  7. The consistency of the batter should be like dosa batter.
  8. Heat a nonstick tawa and pour a ladle full of batter and make it round shape.
  9. Pour 1/2 tsp of oil around it.
  10. Remove with spatula when it gets cooked on both the sides.
  11. Serve hot with onion chutney.

Broccoli and Capsicum Stir Fry

March 15, 2009



  • One cup of Broccoli florets
  • One onion ( finely chopped )
  • One green capsicum ( medium size)
  • One red capsicum (medium size)
  • One yellow capsicum (small )
  • One green chilli ( finely chopped)
  • 4 or 5 flakes of garlic
  • One tsp red chilli powder
  • One tsp olive oil
  • Salt as required
  • Few spring onion for garnishing



  1. Chop capsicums into thin strips.
  2. Grind garlic and red chilli powder into smooth paste.
  3. Cook broccoli with enough salt and water till it becomes soft.
  4. Add olive oil in a frying pan and add chopped onion and green chilli.
  5. Fry till the onion becomes soft.
  6. Add chopped capsicum and fry till it gets half cooked.
  7. Add garlic paste and fry till the raw smell of garlic disappears.
  8. Add cooked broccoli and fry till it gets mixed with other vegetables.
  9. Add chopped spring onion and fry for a minute.
  10. Serve hot with rotis.

Sprouted Green Gram and Pomegranate Raitha

March 1, 2009

Recently Indira posted the recipe for Moong Sprouts Kosambari with Pomegranate in her site. I have worked on Indira’s recipe a little bit, added some more ingredients and have tweaked the recipe to suit diabetics. Thanks to Indira for posting this recipe.

This dish goes well with rotis and paranthas.

Here is the recipe for you:



  • One small cup of sprouted green gram
  • One  small cup of pomegranate kernels
  • One cup of low fat fresh curd
  • 1/2 tsp sugar free powder
  • 1/2 tsp pepper powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp roasted jeera powder
  • Salt as required



  1. Cook sprouted green gram with enough salt and water. (It should not be too soft or too hard)
  2. In a mixing bowl, put cooked sprouts, pomegranate kernels, low fat curd,  salt, sugar free powder and pepper  powder.
  3. Mix well.
  4. Sprinkle red chilli powder and roasted jeera powder.
  5. Serve along with rotis, pulav and mixed rice.

Note: Apple pieces can be added along with sprouts and pomegranate  kernels