Delicious Recipes
Try these amazing recipes using our premium flour
Varai Thalipeeth (Serves 2, makes 4 medium pancakes)
Ingredients
- Varai flour – 1 cup
- Boiled potatoes – 1 large, mashed
- Green chili – 1, finely chopped
- Cumin seeds – ½ tsp
- Chopped coriander – 1 tbsp
- Sendha namak – to taste
- Water – as needed
- Ghee – for cooking
Instructions
1. In a mixing bowl, combine varai flour, mashed potato, green chili, cumin, salt, and coriander.
2. Add a little water if needed to form a soft dough.
3. Take a portion, pat it flat on a greased plastic sheet or banana leaf (about 5-inch diameter).
4. Heat a tawa and transfer the thalipeeth carefully. Drizzle ghee and cook on medium heat till golden on both sides.
5. Serve hot with dahi or peanut chutney.
Pro Tip:
Make a small hole in the center of the thalipeeth while patting, as it helps cook
the middle evenly and crisp up the edges.
Varai Flour Idli (Serves 2-3, makes 10-12 mini idlis)
Ingredients
- Varai flour – 1 cup
- Curd – ½ cup (fresh or slightly sour)
- Water – ¼ to ½ cup (adjust for consistency)
- Baking soda – ¼ tsp
- Sendha namak – to taste
- Oil or ghee – for greasing
Instructions
1. Mix varai flour, curd, and salt in a bowl. Let it sit for 15–20 minutes for slight fermentation.
2. Add baking soda just before steaming and mix gently.
3. Pour the batter into greased idli molds.
4. Steam for 10–12 minutes until a toothpick comes out clean.
5. Serve with coconut chutney or vrat-friendly tomato chutney.
Pro Tip: Adding 1 tsp lemon juice instead of soda can also make idlis light and help in natural fermentation.
Varai Sheera / Halwa (Serves 2)
Ingredients
- Varai flour – ½ cup
- Ghee – 3 tbsp
- Hot water – 1¼ cups
- Jaggery – ½ cup, grated
- Cardamom powder – ¼ tsp
- Chopped dry fruits – 2 tbsp
Instructions
1. Heat ghee in a pan and roast varai flour on a low flame until it turns aromatic and light golden (about 5–6 mins).
2. Add hot water carefully while stirring continuously to avoid lumps.
3. Once absorbed, add jaggery and mix until it melts and blends in.
4. Cook for 3–4 more minutes till the sheera thickens.
5. Add cardamom and dry fruits. Mix and serve hot.
Pro Tip: Dry roast the flour slightly before adding ghee for a nuttier flavor and non-sticky texture.