A yummy breakfast. The combinations of vellappam with egg roast/egg curry/chicken curry/mutton curry/kadala curry/kurma/stew, all are mouth watering.



  1. raw rice : 2 cup
  2. cooked rice : 3/4 cup
  3. coconut grated : 1/2 coconut
  4. yeast : 1 pinch
  5. sugar : 2 tbsp
  6. salt


  1. Soak the rice for 4-5 hours.
  2. Mix the sugar in 3tbsp hot water and mix yeast to it and keep it for 5 mins.
  3. Grind the raw rice, cooked rice, coconut with enough water to appams consistency.
  4. Mix the yeast to this batter and keep it overnight.
  5. In the morning add salt and stir well.
  6. Now make good appams.


  • Add coconut water while grinding it will give better appams.



I tried an egg club sandwich with egg omelet which was delicious. It is an easy breakfast dish.

Ingredients : 

  1. Eggs : 3 nos
  2. bread slices : 8 nos
  3. Onion : 1 no, small, finely chopped
  4. Tomato : 1 no, small, finely chopped
  5. coriander leaves : finely chopped
  6. sandwich cheese slices : 4 nos (i used almarai sandwich cheese slices)
  7. mayonnaise
  8. sandwich leaves chopped

Method : 

  1. Remove the bread crust and slightly toast the bread.
  2. Beat eggs with onion, tomato, coriander leaves and salt.
  3. Make omelet using this mixture.
  4. Cut the omelet into four equal pieces.
  5. Take to bread slices and apply mayonnaise on one side.
  6. On one bread slide place chopped salad leaves on the mayonnaise appied side.
  7. Place one cheese slice on the top of it.
  8. Place one piece of Omelet on the top of cheese.
  9. Place chopped salad leaves on the top of omelet.
  10. Place the other bread slice on the top of salad leaves with mayonnaise applied side down.
  11. Make other 3 sandwiches by the same procedure.
  12. Your yummy egg club sandwich is ready to serve. Have it with your favorite sauce.

Note : 

  1. Make the sandwich when the omelet is hot. Hot omelet will melt the cheese and it will mix well with salad leaves and omelet.
  2. You can make this sandwich in two layers.





Ingredients : 

  1. Idli rice : 2 cups
  2. Urad dal(uzhunnu parippu) : 3/4 cup
  3. Cooked rice : 1/2 cup
  4. Fenugreek seeds(uluva) : 1 tsp
  5. salt

Method : 

  1. Wash  and soak  the rice for 4 – 6 hours.
  2. Wash and soak urad dal with fenugreek seeds for 4 – 6 hours.
  3. Drain the water and grind the rice with cooked rice by adding enough water. Keep it aside in a large bowl.
  4. Drain the water and grind urad dal with fenugreek seeds by adding enough water.
  5. When the batter is smooth add it to the rice batter in the bowl and mix well.
  6. Cover  the bowl with a lid and keep it in a warm place overnight or 8-10 hour  for fermenting.
  7. Once the bateer has fermented, stir the batter well. Add salt and mix well.
  8. Take your idli steamer and add some water. Grease tha idli mould and  pour the batter in each mold. close the lid and steam for 20 mins.
  9. Switch of the stove and allow it to cool. Then remove the idlis.

Note :  

  1. Don’t use air tight lid to cover the batter for fermenting.
  2. Don’t try to remove the idlis, while the idli mould is hot. Idli  won’t come easily and will stick to the mould. After cooling Idli will come so easily.



Ingredients : 

  1. Coconut grated : 1 cup
  2. green chilly : 2 or 3 nos
  3. Ginger : 1 small piece
  4. yogurt : 1/2 cup
  5. lime juice : 1/2 tsp (optional)
  6. Mustard seeds : 1/2 tsp
  7. dried red chilly : 2 nos (split into 2)
  8. curry leaves
  9. oil

Method : 

  1. Grind  coconut, green chilly, ginger and yogurt together in a blender. Keep it aside.
  2. Heat oil in a pan and splutter the mustard seeds.
  3. Add dried red chilly and saute for few seconds.
  4. Add curry leaves and saute for few seconds.
  5. Add the blended coconut mixture to this and stir  well, in low flame.
  6. If your yogurt is not sour you can add 1/2 tsp lime juice. it gives a nice taste to the chutney. You can avoid this if your yogurt is sour or if you don’t like sourness in chutney.
  7. Add enough water and salt and stir well for 1-2 mins in low flame.
  8. Switch off the stove.



Rava upma is an easy and simple breakfast dish.


Ingredients : 

  1. Rava/Semolina : 1 cup
  2. Carrot : 1 no , chopped to very small pieces
  3. green peas : 1/2 cup(optional)
  4. onion : 1 no, chopped
  5. ginger : 1 tsp , chopped
  6. green chillies : 3 nos , chopped
  7. curry leaves : 1 spring
  8. mustard seeds : 1tsp
  9. urad dal (uzhunnu): 1 tsp
  10. Dried red chilly : 2 nos, broken to two.
  11. water : 2 cups
  12. salt
  13. ghee/oil (i prefer ghee)
  14. cashews and raisins for garnishing

Method : 

  1. Dry roast the rava in a pan and keep aside.
  2. Heat 1 tbsp ghee in a pan and roast the cashews and raisins. Keep it aside.
  3. Add 1 more tbsp ghee in the same pan  and splutter the mustard seeds.
  4. Add the urad dal, dry red chillies  and curry leaves.
  5. Add the onion, ginger and  green chillies  and saute 2-3 mins.
  6. Add the carrot and green peas and saute for 5 mins.
  7. Add 2 cups water and salt.
  8. Cover the lid and allow the water to boil and vegetables to tender.
  9. Open the lid and reduce the flame.
  10. Add roasted  rava and stir continuously to avoid forming lumps. When all the water is absorbed and upma is dry, switch off the stove.
  11. Add 1 tbsp ghee.
  12. Garnish with roasted cashews and raisins.
  13. Serve hot and enjoy.



Spaghetti upma is an easy and tasty  breakfast item. You can use either spaghetti or vermicelli(angel hair pasta) . vermicelli is thinner than spaghetti.

Ingredients : 

  1. spaghetti / vermicelli : 1 cup (broken)DSCN1404
  2. onion : 1 no, medium,sliced
  3. green chillies : 3-4 nos
  4. carrots grated : 1/4 cup (optional)
  5. grean peas : 1/4 cup (optional)
  6. curry leaves : 2 springs
  7. coconut grated 1/4 cup
  8. mustard seeds : 1 tsp
  9. urad dal : 1/2 tsp
  10. sugar according to your taste
  11. salt
  12. water
  13. ghee/ oil
  14. roasted cashews and raisins for garnishing

Method : 

  1. Heat ghee in a pan and add spaghetti/ vermicelli and roast it over medium heat till it turns golden color. 
  2. Boil water add spaghetti and salt and cook. Drain the water and and keep it aside.
  3. Heat ghee/ oil in a pan and splutter mustard seeds followed by urad dal. Add curry leaves and onion and saute for 2 mins.
  4. Add green chillis,  grated carrot and green peas(cooked).Saute for 3 mins.
  5. Add the cooked spaghetti and stir well cook for 2 mins.
  6. Add sugar and saute for a min.
  7. Add grated coconut and mix well.
  8. Garnish with roasted cashews and raisins.
  9. Serve hot.


    upma with rice noodles


Note : If you are using vermicelli you can avoid the 2 nd step and on the 5th step you can add the roasted vermicelli , salt and boiled water and cook it.


PUTTU/STEAM CAKE(Rice,Wheat,Rava & Oats)

Puttu(steam cake) is a very popular breakfast dish in Kerala.  It consists of firm cylinders of steamed ground rice with layers of coconut. There are many combinations of puttu-puttu & kadala(chickpea) curry, puttu & stew, puttu & chicken curry, puttu, ripe banana& pappadam, puttu,ghee & sugar etc.. Actually these are my favorite combinations. There are many other combinations with puttu.

We can make puttu with rice, wheat, rava, oats, ragi etc. Puttu is usually cooked in puttu maker(in kerala it is called puttu kutti).

Rice Puttu


  1. Raw rice : 2 cup
  2. Grated coconut : 1 cup
  3. Salt
  4. water


  1. Soak the rice for 5 hours and drain the water. Grind the rice to a fine powder in a mixer. In a pan, add the rice powder and roast, stir it continuously until a nice aroma of rice comes.  Take care not to burn the powder. Cool the powder. (Nowadays ready made puttu powder is available. In that case we can avoid this step. )
  2. Mix salt in water and sprinkle the water on the rice flour, little at a time and mix it with your hands. Repeat sprinkling water till  the rice flour is wet enough.
  3. Add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add one handful coconut. There is a round steel with holes placed in the bottom of the cylindrical vessel. This will help the contents put in the shell, not to fall out through the holes in the vessel. Then add 3 handful rice flour. Repeat this until the vessel is filled.
  4. Place the vessel on top of the pot tightly. Cover the vessel with lid. Steam for 5 minutes.Once the puttu is cooked steam will come out from the top of the vessel.
  5. Remove the cylinder, use a spatula to push out the puttu to a plate. Serve hot and enjoy with your favorite combination curry.

Wheat Puttu

Use 2cup wheat flour instead of rice flour and follow the same method.

Rava Puttu

Use 2 cup of roasted rava instead of  rice flour and follow the same method.

Oats Puttu

Use 2 cup Oats instead of rice flour and coconut water instead of water and follow the same method.


Muttasirka is a rice based appam. It is a special malabar dish.


  1. Raw rice : 1 cup
  2. Cooked rice : 1 cup favorite
  3. Egg : 1 no
  4. salt
  5. Oil


  1. Soak the rice in water for 4 to 5 hours.
  2. Grind the rice with cooked rice, egg and salt and a little water. If the batter is too thick add a little more water to give it a pouring consistency.
  3. Heat oil in a kadai and pour one big spoon full of batter. Turn over when it puffs up. Thus fry them till both sides become light golden brown.