Recipes by @Masterchefmom


Recipes by Uma Raghuraman (@masterchefmom)


ICMYI, we had a great time with our friend and inspiration Uma Raghuraman, the talented home cook behind Masterchefmom. Lucky for the FOMO in you, Uma has kindly shared her very own recipes of the delicious Indian dishes we prepared at our Masterclass Experience. Read all about it below!

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Preparation time: 15 minutes

Soaking time: 4 hours

Fermentation time: 8 hours



Raw rice- 2 cups

Parboiled rice( Idli rice)- 3 cups

Urad Dal-1 cup( a handful more ,if you are using broken Urad)

Poha (puffed rice) - 1/2 cup

Sabudana - 1/2 cup

 Sesame oil- 2 tbsp

 Rock salt to taste.

 Fenugreek seeds- 2 tsp


IMPORTANT TIP: Before you soak the rice and dal, wash them separately at least 4 to 5 times in running water to remove any impurities. You must be able to see the rice/dal below water clearly. 



1. Soak both rice together. Poha separately and sabudana separately. Soak them in such vessels, which has adequate space for them to rise. Soak the Urad dal with Fenugreek seeds in a separate vessel.

2. If you have a grinder, it is good or else you can use a mixer to grind the batter. The Urad dal mixture goes into the grinder first. Drain the water and start grinding. Watch over it and keep adding water to ease the grinding process.  It will take at least 30 minutes to get a smooth and fluffy batter.

3. Remove this batter and transfer it to a large vessel.

4. Now add the rice in the grinder and as it starts grinding, add water to smooth the process. Do not add too much water or too less. This grinding will again take a minimum of 20 minutes( depends on the quality of your grinder and rice)

5. Just before switching off, add the sesame oil and salt. If your grinder is a big one, you can also add the Urad batter into the grinder so that it can mix well. How ever, if that is not possible, remove the rice  batter and pour it inside the same vessel that contains the Urad batter. Beat the batter in a circular motion with your hand to mix well. However, you can also mix with a ladle

Tip: Beating the batter with the hand helps the batter to ferment better and quicker. Adding rock salt is preferred.

6. Cover the batter and rest it in a warm place for about 8 hours. You can see that it has risen well Your homemade Idli/Dosai batter is now ready!



INGREDIENTS: Idli/Dosai batter (same as above)


1. Heat a tawa and spread 2-3  drops of oil uniformly using a ladle or half cut red onion.

2. When the tawa is just hot, pour a ladle full of batter in the centre of the tawa and spread the batter from the centre to the edges in a circular motion (usually done anti-clock wise).

3. Spoon oil around the sides of the dosa and drizzle over the dosai also (if you want it little crisp) and cook the dosai over medium flame.

4. When the dosai browns on one side, flip and cook the other side .

5. Remove the dosa using the spatula, fold and serve.

6. Repeat the same process for the rest of the batter.


Preparation time: 12-14 hours

Cooking time: 10 minutes

Serves: 10

Special Vessel/Equipment : Stone grinder or mixer, Idli plates, Idli Steamer or Pressure cooker (do not use the whistle), thin and clean kitchen towel, 250ml cup


INGREDIENTS: Idli Dosai Batter



1. Grease the idli plates (without perforation) with sesame oil. 

2. Spoon the batter into the depression of the plates.

3. Steam cook till done (steps same as traditional method to check whether done).

4. Switch off and remove the plates from the steamer.

5. Wait for it to cool for at least 5-7 minutes. If you are in a hurry, you can show the back of the idli plate in running water (without getting the idlis wet) and then using a spoon, run it on the side of the idli plate to remove them. Your steaming hot, white, fluffy, spongy, super soft idlis are ready to be served!


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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4 to 6



15-20 shallots (peeled) or 2  regular onions (chopped thinly lengthwise)

2  tomatoes (finely chopped)

1 drumstick (chop into 1" pieces, boil in 1 cup water it is tender) (optional)

1/4 teaspoon turmeric powder (divided)

Juice from marble size ball of tamarind soaked in 1 cup warm water 

1/2 cup toor dal/arhar dal/tuvar dal (wash and boil with 1 & 1/2 cups water, turmeric powder, mash well)

2 tablespoons oil + 1 teaspoon ghee/clarified butter

2 1/2 teaspoons Sambar Powder


To Temper:

1/2 teaspoon mustard seeds

2 green chillies (slit length-wise)

1 sprig curry leaves (tear them roughly)


To garnish :

Finely chopped cilantro/coriander leaves (optional)



1. In a pan, dry roast the ingredients given under 'to roast and grind’ and powder them.

2. In a kadai/pan, heat oil and add the ingredients given under 'to temper'.

3. When the mustard seeds splutter, add the onions, tomatoes and the shallots.

4. As you are mixing the vegetables and cooking them over a low flame, add salt and turmeric powder.

5. When the tomatoes have become mushy (it will take approximately 3-4 minutes), add the boiled drumstick along with the boiled water, tamarind juice, toor dal (boiled and mashed) and the spice powder.

6. Adjust water and let the sambar simmer over low flame for 5-7 minutes. Keep stirring occasionally.

7. Switch off and garnish with cilantro. Your Chennai Style tiffin sambar is now ready!


Preparation time: 5 minutes

Cooking time: 5-7 minutes

Serves :4

1 cup = 250 ml cup



1 cup fresh coconut (chopped or grated)

2 green chillies (adjust) 

water (adjust) (approximately 1/2 cup)

salt to taste


For tempering :

1 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 sprig curry leaves (roughly torn)



1. Add the coconut, gram dal, green chillies into the small jar of the mixer /food processor .

2. Add water and allow it to soak for around 5 minutes.

3. Grind it coarsely. 

4. Transfer it to a serving bowl.

5. Heat a small pan/iron ladle with oil and temper with mustard seeds, urad dal and curry leaves.

6. Pour it over the chutney. Your authentic and fresh Coconut Chutney is now ready. Mix well and serve it along with your tiffin!