Saturday, 15 October 2016



Steam cooked santhagaia/stringhoppeers 400 gms
Bellary onion one
Sesame oil one tablespoon
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves 10 nos
Red chilly two split
Asafoetida one pinch

For blending:

Mint leaves two cups washed and cleaned
Garlic pod one flake
Tamarind small piece
Salt half spoon
Bengal gram one spoon
Water quarter cup


Pour one spoon of sesame oil to the steamcooked santhagai and mix to make stringhoppers non sticky and short bits.
Blend the above ingredients listed for blending into a smooth paste.
Heat a frying pan with sesame oil.
Add mustard seeds to splutter.
While it starts to splutter, add onion, red chilly. curry leaves nd half spoon of turmeric.
Transfer the mint paste.
Saute for a while.
Add stringhoppers and stir well.
Let the flame is on low level,
Sprinkle asafoetida over the santhagai.
Give a good stir.
Switch off the flame. 
Check the salt to taste, if needed, adjust the taste.

Hot delicious puthina santhagai is ready to serve with chutney, or any of your choice. You can add roasted cashews to enrich its taste or roasted peanuts of your choice.



Barnyard millet flour 250 gms
Urad dal whole 75 gms
Fenugreek seeds one spoon
Sesame oil to drizzle
Adequate water
Salt to taste


Soak urad dal and fenugreek seeds for three hours.
Grind the urad dal and fenugreek seeds into a smooth batter.
Mix the flour and urad dal well with adequate water
Add salt and blend well.
Leave it for a whole night.
Heat the paniyaram pan over a medium flame. 
Pour a quarter spoon of sesame oil in every slot.
Mix the batter and pour the batter in every slot.
Cover with the lid.
Allow to cook for a few seconds.
Flip the other side using a needle.
Wait for few seconds till the cooking done.
Remove the paniyaram/dumplings and collect in a serving bowl.

Repeat the process for the rest of the batter.

Serve hot with any chutney or sambar of your choice.

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