Sunday, January 8, 2017

How to make a spongy and lacy Aappam- A short video

Appam/appam/Palappam is a very famous and tasty breakfast of Kerala and parts of Tamilnadu.
 Preparing Appam is an art .
Soak together one cup of raw rice and one cup of boiled rice for 4 hours. Drain and rinse well. Grind them along with a cup of grated coconut to a smooth paste in a wet grinder.  Add salt to taste. Keep aside for 8 hours. 
Now,add a teaspoon full of Soda bicarbonate and stir well.
Keep aside for 15 minutes or till it froths well.
Now the batter is ready for making Appams.

And now....
Follow the video and make the Aappam....

Sunday, January 1, 2017


We Chennaiites are a whole lot of
die hard foodies...

But we have our unique preferences
(maybe that's what make us unique too!!!)

Have a look at my small slideshow 
on what Chennai eats....which I have posted
in my new YouTube channel....

Do give your valuable comments 
and subscribe to my channel too....

Monday, October 10, 2016


Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

  • For the dough

  • Flour-1 cup
  • Rawa -1 teaspoon
  • Salt to taste
  • Ghee -I teaspoon
  • Warm water for kneading
  • Oil for frying

  • For the filling

  • Boiled potatoes-2 Cups
  • Boiled green peas -1/2 cup
  • Chopped onions-1 cup
  • Red chilly powder -1 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Salt to taste
  • Oil- 2 teaspoons


To make the dough-

  • Mix together the flour,rawa ,ghee and salt .
  • Add just enough warm water,little by little and knead a stiff dough.
  • Keep aside for 30 minutes.


To prepare the filling

  • Heat some oil in a pan.
  • Slightly saute the onions .
  • Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
  • Add the salt ,chilli powder and garam masala powder.
  • Keep aside the mixture and let it cool.

  • Make one inch sized balls of the dough .
  • Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
  • Keep 2 teaspoons of potato filling on the rolled out chappati.
  • Close it into a semicircle.Seal well using a little warm water to stick well.
  • Heat the oil in a kadai.

  • When the oil is hot, drop the somasis into the hot oil and fry till well done.

  • Serve hot with chutneys or tomato sauce.