Cheenikayi thirulina dosey/ Pumpkin Core dosa:

Delicious dosa by using nutritionally rich , pulpy pumpkin cores which we usually tend to throw away. Whenever we use pumpkin in larger quantities such as pumpkin puree  , Sambar , kalasu etc, the inner core would be more in quantity and it is an awesome way to utilise in dosa batter. In this way, it can be utilised and turned into a healthy breakfast option.

Let us see how I make this super soft, porous dosa.


Dosa rice – 2 cups

Urad dal – ¼ cup

Methi seeds – 1 tablespoon

Inner soft core – ¼ cup to ½ cup ( quantity may vary according to the availability)



-Wash , soak dosa rice, urad dal, methi in water for 2 to 3 hours.

-Clean the pumpkin core, remove seeds, and keep it ready.

-Grind soaked rice and pumpkin core by adding sufficient salt into smooth paste.

-Ferment overnight or 8 – 10 hours. Next day prepare soft Dosas .

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-Serve with coconut chutney or any other curry.

Potato Sagu:

Potato Sagu is an ultimate combo for Rava idli, here in Bangalore. I came to know about Rava idli or Sagu only after coming to Bangalore, after my marriage. Earlier, we never found this combo in Mangalore. I like potato Sagu which is served with Rava idli in MTR hotel, Bangalore. It is here, that the invention of Rava idli happened, during the world war II. At that time, making of idli was so difficult, due to short supply of the rice, this is how they experimented with semolina to prepare idli and it is now history and Rava idli has become a staple diet of south Indians throughout the world.

Earlier I used to use MTR or Mayya’s Potato Sagu masala to this side dish to get a taste as close as their Sagu. But, now they have stopped the product. To replace it, I started using my own masala. 

My preparation goes like this-


Potato – ½ kg

Onion – 2

Ginger – ½ “

Green chillies – 2

Tomato – 2

Coriander leaves – 2 table spoons


Sugar/ jaggery

Turmeric – ½ tea spoon

Sagu masala powder – 1 ½ to 2 tea spoons (Mixture of Puffed chana/ Putani powder, coriander powder, jeera powder, little garam masala and tamarind powder) 


Cooking oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Chana dal – 1 tea spoon

Cumin – ½ tea spoon

Hing – one pinch

Curry leaves – 2 springs


-Wash potato, cut it into half and cook in sufficient water for 2 whistles in a pressure cooker.

-When it is cool, remove skin, mash and keep aside.

-Chop onion, ginger, green chillies, tomatoes and coriander leaves.

-Take one deep pan, add oil for the seasoning, when it is hot, splutter mustard, fry urad dal and chana dal. Next add hing, cumin, curry leaves.

-Next- fry onion, green chillies, ginger. While frying add turmeric powder as well.

-When onion is light brown, add tomatoes, salt, sugar or jaggery, Sagu masala and fry until tomato is mushy.

-Add 2 to 3 cups of water and when it starts boiling, add mashed potato, coriander leaves and cook for 5 to 10 minutes or until it becomes a homogeneous mix in a low fire.

-Serve with Rava Idli Or Rava and Oats idli  as a dip.





Paddu or Guliyappa is a very popular South Indian breakfast item. Which is nothing but Dosa batter or idli batter which is seasoned with some onion and poured and cooked in an appe pan, which normally has 7 or 9 small round molds. Traditionally, people use left over batter to make this delicacy to finish off the batter. But, personally I prefer to make fresh batter to make only this, because my family just loves this, and we enjoy our dose of guliyappa in any given point of time.

These super tasty roundels have many names in south Indian kitchens. In coastal region we call this as Guliyappa, In Bangalore, it is known as Paddu. In Tamilian house hold it is Kuzhi paniyaram, Telugu it is Gunta ponganalu, Malayalm it is Paniyaram. All the above which means that, a dish which is cooked in an appe pan.

My procedure goes like this-


Dosa rice – 2cups

Urad dal – ½ cup

Poha – one fist full


Spring onion – as needed (onion and greens)

Coriander leaves – as needed

Ghee/ oil – for cooking


-Wash and soak rice, urad dal and poha. Soak for 2 to 3 hours.

-Grind this into smooth batter by adding salt.

-Consistency should be a little thicker than Dosa batter.

-Ferment this over night or according to your climatic conditions.

-Next day, add chopped coriander and spring onion and mix in.

-Heat appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter in each mold and close the lid and cook for a couple of minutes.

-Flip the side and cook upper side as well.

-Serve with chutney. We normally prefer Zucchini chutney as a side dish for Paddu.

-Repeat the process and enjoy your breakfast or brunch or dinner.

Note: If you want to make it vegan, use any vegetable oil and skip ghee.