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I bought Dakshin-Vegetarian Cuisine from South India by Chandra Padmanabhan on my last trip to India. It’s a neat little cookbook with lot of south Indian recipes, mostly from Tamil Nadu. I tried coconut sambhar and adai recipes from the book, they were both awesome.

I wanted to try a different mamidikaya pulihora (mango rice) recipe and found Mangai Ogaray in the book and the result was nothing like the regular mango rice I usually make. It is a lengthier process but I think it is well worth it.

Mamidikaya Pulihora

  • Servings: 4-serving
  • Time: 65 mins
  • Difficulty: easy
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  • Cuisine: south indian
  • Style of Preparation: Vegan
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins


1½ cups Grated Mango (I used half of a medium mango)
4 tbsp Peanuts
3 cups Rice – cooked (I used Sona masoori rice)
6 Curry leaves
For the Spice paste:
½ tsp
6 Dry red Chilies
¼ cup Fresh Coconut, grated
½ tsp Hing
For Tempering:
3 tbsps Oil
1 tsp Mustard seeds
1 tbsp Chana dal
1 Dry red Chili – halved


  1. Grind the ingredients for the spice paste to a fine paste, adding ½ the grated mango; keep aside.
  2. Cool cooked rice on a large plate.
  3. Heat oil and the tempering ingredients; when the mustard seeds splutter, add the peanuts.
  4. When the bengal gram turns golden add the rest of the grated mango and sauté for 4-5 minutes on medium flame till mango doesn’t smell raw anymore.
  5. Add the spice paste and sauté for another 5-8 minutes. Remove from heat and set aside.
  6. Add salt and curry leaves to rice and mix well. Stir in the mango mixture, a little at a time and mix well; season with salt if needed.

I made Adai Kunukku and Sakkarai Pongal from Dk’s Culinary Bazaar. It was an awesome Tamil Nadu meal that we enjoyed very much.

Mango Rice with Adai Kunukku & Sakkarai Pongal

Ragi Dosa:

Another recipe that I tried from Dakshin is Ragi Dosa. I bought ragi flour from Indian grocery sometime back and I’ve been looking to make something with it.

Ragi Dosa:

  • Servings: 46-serving
  • Time: 160 mins
  • Difficulty: easy
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  • Cuisine: south indian
  • Passive Time: 120 mins
  • Course: breakfast
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins


2 cups Ragi flour
½ cup Rice Flour
1 Small Onion – chopped fine
3 – 4 Green chilies – chopped fine
Coriander leaves – chopped fine
½ cup Sour curd
For tempering:
1 tsp Mustard seeds
1 tsp Cumin se eds
pinch Hing
to taste Salt


  1. Mix ragi flour, rice flour, onions, coriander leaves, chilies and salt. Add the curd and enough water to make thin batter. Cover and keep aside for 2 hours.
  2. Heat 2 tsp oil; add the seeds and hing. Mix it in the batter.

  • This batter is similar to rawa dosa batter and it has to be poured from outside-in instead of inside-out like in regular dosa.

Take a ladleful of batter and start pouring from outside-in onto the hot griddle pan. Try to make the batter thin by swirling the pan around (my husband’s trick) or with the ladle itself. Pour about ½ tsp oil along the edges and let the dosa cook for 1-2 minutes on medium-high flame. Gently lift the dosa and cook the other side for another minute. Serve hot with any chutney.

We had our dosas with Karivepaku karam (Curry leaf powder) & Chutney powder. My son enjoyed these with his apple sauce. I wrapped the leftover dosas in a foil and put in the fridge. I wasn’t sure how they would turn out; they tasted just fine microwaved after 4 days, but I had to be real careful handling them as they got very delicate and crumbly.

4 thoughts on “Mamidikaya Pulihora & Ragi Dosa”

  1. Hey! I bought Dakshin yesterday…a Tamilian friend always tells me that this book is the gold standard for TamBram recipes. The recipes look really good, and it’s great to hear you had such success with them.

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