Green Gram Dosa/Green Mung Bean Pancakes

Green mung beans are healthy and tasty, I usually prefer them in salad and stir fry but like them in pancakes too. It is South Indian traditional breakfast recipe. This is the best recipe if you are dieting or into healthy food, what can be more healthier than beautifully sprouted mung beans? You can use overnight soaked green gram or ready made sprouted  ones.


To grind:

  • Green gram/Green mung bean- 2 cup
  • Rice- 1/4 cup
  • Green chilly- 3
  • Ginger, grated- 1 tbs
  • Salt to taste
  • Cumin seeds- 1 tbs

To sprinkle:

  • Onion- 2
  • Cumin seeds- 2 tbs
  • Green chilly- 1 (optional)


  1. Soak green gram and rice overnight, rinse nicely and grind it along with green chillies, ginger, salt and cumin seeds by adding little water to get the consistency of dosa batter
  2. Meanwhile roast cumin seeds and add it with chopped onions in a bowl and keep it aside
  3. Heat a pan and pour a spoon of dosa batter and spread it along in circular motion
  4. Sprinkle around 1/2 tbs of roasted cumin and onion mixture on top of it and let it be there for a minute before you turn it over to other side
  5. Cook both the sides well by changing sides
  6. Serve it hot with clarified butter on the top

Chilly Mushroom Gravy

Anyone who likes mushrooms will love mushroom gravies. I am crazy about mushroom fried rice, noodles, manchurian and gravies. Recently I prepared chilly mushroom gravy with an Indian twist. Its perfect for naan, chapathi and fried rice.  You can make it watery or thick, spicy or sweet and tangy by changing the ingredients. When it is prepared at home you can eat it healthy, that way you can make sure that the mushrooms are fresh and of good quality.


  • Button mushrooms- 1 pack (around 250 grams)
  • Capsicum- 1
  • Tomato puree- 1 cup
  • Onion- 1
  • Spring onion- 1/4 cup
  • Ginger- 1 tbs
  • Green chilly- 2
  • Garlic- 1 tbs
  • Coriander leaves- 1 tbs
  • Soy sauce- 2 tbs
  • Chilly sauce- 2 tbs
  • Corn flour – 2 tbs in 1/4 cup of water
  • Salt


  1. Add a tbs of olive oil to the deep pan along with grated ginger, finely chopped garlic, green chilly and onion. Fry well until the onion becomes translucent.
  2. Add chopped capsicum and fry for few minutes until it becomes soft
  3. Now add tomato puree and mix well until the raw smell goes off
  4. Add mushroom pieces, soy sauce and chilly sauce
  5. Let it boil for few minutes before adding the cornflour and water mixture for thickness
  6. Adjust the salt and water consistency and before you take it out from flame add chopped spring onions and coriander leaves for decoration and aroma
  7. Serve it hot with fried rice or flat bread

NOTE: You can make the gravy more thick by adding another tbs of cornflour in water mixture. And any sweet and tangy sauce can be added instead of chilly sauce for sweet taste.

Deevi Halasu Podi/Breadfruit Fritters

Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂


  • Breadfruit- Peeled and thinly sliced into triangles, 1 cup
  • Gram flour- 1/2 cup
  • Rice flour- 1/4 cup
  • Salt
  • Red chilly powder- 2
  • Asafoetida- 1 pinch
  • Oil for frying


  1. Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
  2. Take a deep pan and heat oil for frying
  3. Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
  4. Serve it hot with tomato ketchup and hot chai or coffee

Deevi Halasu PodiBreadfruit Fritters 2