Category Archives: Snacks

Jeeraga Milagai Killu with Pudhina Gojju

Jeeraga Milagai Killu


Killu can be made just like that. Jeeragam is Cumin seeds and Milagai is  Chilli.

We had some friends for tea .  Was contemplating to make this Killu. Killu is a small bonda which does not have a definite shape. Small pieces are pinched from the batter and deep fried to a golden colour. Killu has a crispy outer cover. I have given a combination of four dhals. The pudhina Gojju further enhances the taste of the Killu. Jeera and ginger makes the Killu very refreshing and aids digestion. Goes well with all mixed rice varieties. Serve Killu with a cup of hot coffee or hot masala chai ( tea). Ideal snack for a Sunday Evening .

Happy Killu Making


Channa dhal ( Bengal gram ) –  1/2 cup

Toovar dhal – 1/2 cup

Urad dhal – 1/2 cup

Broken Yellow Moong dhal – 1/2 cup ( paasi  paruppu )

Green  chilli paste –  1 teaspoon

Grated ginger – 2 teaspoons

Jeera ( cumin seeds ) –  2 teaspoons

Salt to taste

Grated coconut – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Finely chopped green coriander and curry leaves – 1 teaspoon (each)

Oil – required amount to deep fry the  killu


Wash and soak the dhals together in water for 2 hours. Drain and grind to a little coarse paste with little water. The batter should be soft to touch.Mix in the green chilli paste, jeera, grated ginger, salt to taste,asafoetida powder, grated coconut, chopped coriander and curry leaves. Mix well with your fingers for 5 minutes so that the air passes into the mix. Heat oil in a pan. Pinch small balls from the batter and deep fry on medium flame till golden. Remove and put it on a kitchen tissue. Serve with Pudhina Gojju

Chef’s Tips

1) Can add little grated carrot and very, very little grated beetroot for a colourful Killu.







My Family Favourites

Vellai  Appam

Easily the best. Vellai in Tamil is white coloured. Appam is a snack dish, we make this for breakfast on Deepavali morning . Usually Vellai appam is deep fried in oil, but this time, I made it in a Kuzhi paniyaram pan to avoid extra oil. My family favourite recipe  just for you.



Raw rice – 1 cup

Whole urad dhal – 3/4  cup

Salt to taste

Green chillies – 2 ( chopped fine)

Coconut pieces ( chopped fine) –  3tablespoons

Finely chopped ginger –  1 tablespoon

Coarsely crushed black pepper  powder – 1teaspoon

Finely chopped curry leaves –  little

Oil enough to fry the vellai appam


Wash and soak the raw rice in water for 2 hours. Wash and soak the urad dhal in water for 2 hours. Drain the urad dhal and grind in a wet grinder with sprinkling little water to a fluffy vada batter consistency. Transfer the batter to a dish. Next , drain and grind the rice  with little water to a very fine paste. Mix both the urad dhal and rice batters well with salt to taste. Rest the batter for 3 hours. Cover and keep it aside. Mix in the chopped green chillies, chopped coconut pieces, and crushed pepper. Add chopped  ginger and curry leaves. Mix well.

Heat a Kuzhi paniyaram pan . Drizzle oil  in the cups. Heat on medium flame. Pour the batter upto 3/4 of each up. Cover the pan with a lid. Cook on sim flame till golden. Carefully turn the appam. Drizzle little oil. Cook till golden on the other side. Lift the appam slowly and store in a container. Serve hot with coconut chutney.

Chef’s Tips

1)The vellai appam batter need not be fermented. Can make it immediately.

2) For best result always grind the soaked urad dhal and rice in a wet grinder.