Skip to content
Cooks in: 20 Minutes
Serves: 2 People
The leftover idlis are usually converted into upma to give them new life. Onion is sauted along with seasoning and idlis are added after crumbling and cooked briefly. I made the upma more healthy by adding veggies.
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
Betel leaf/Vetrilai/Paan ka patta has amazing medicinal properties and is a part of Indian culture. It helps in digestion, reducing gastric pain, relieves cough and increases hunger. Rasam is made out of these leaves. I made rasam rice with these leaves and it was a perfect dish after a heavy meal on previous day!
Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
This is an awesome simple recipe made with leftover rotis. Converting the old rotis into a sweet dish is a common practice in the rural side of Gujarat. Generally either the rotis are made into poha or laddu and had as a snack item.
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
Palak theplas are very delicious and healthy roti variety which is generally prepared using wheat flour. I mixed in equal amount of jowar flour to wheat flour and made theplas. They turned out very delicious.
Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
Generally paniyarams are made with the leftover idli/dosa batter. I used the ''Azhagar Kovil Dosai'' batter to make paniyarams and it turned out to be soft, light, healthy and tasty with veggies added to it!
Continue reading →
