Breakfast

Thick, crisp-edged ada dosa made with rice, urad dal and tur dal, spiced with red chillies and asafoetida. No fermentation needed – a hearty Kerala breakfast.

Soft, steamed ragi idiyappam made with finger millet and rice flour and layered with fresh coconut. A nutritious Kerala breakfast to serve with milk and sugar or vegetable stew.

Aval upmavu – a 15-minute breakfast of rice flakes tempered with mustard, urad dal, shallots, chillies and curry leaves, finished with coconut, peanuts and cashews.

A protein-rich, no-ferment dosa of green gram dal, rice and urad dal ground with green chillies and cumin. Soak, grind and cook – served with coconut chutney.

Savoury wheat and rava pancakes rolled around a fresh coconut, shallot, green chilli and coriander filling. Easy to make sweet too.

Podiyari upmavu – a wholesome upma of broken rice and wheat rava, tempered with mustard, urad dal and chillies and finished with coconut, cashews and raisins.

A nutritious, no-ferment dosa made from sprouted green gram (moong dal), rava and cumin. Serve with coconut or tomato chutney.

Soft, lacy ragi appam made with rice, finger millet and rice flakes, lightly sweetened and leavened with yeast. Serve with stew or kadala curry.

Crispy rice ada dosa made with raw and brown rice, red chillies, asafoetida and curry leaves, cooked in sesame oil. No fermentation needed.