Palak paniyaram / Spinach paniyaram/ Keerai paniyaram is a soft, fluffy, healthy and delicious savory breakfast / mini tiffin. Yes you heard it right! Just add palak/ spinach mixture to your Idli batter and make yummy kara paniyaram for your breakfast. This spinach paniyaram / palak paniyaram tastes great with any […]
Crispy Thinai Dosa made without rice using foxtail millet, poha, and urad dal—easy, healthy, and delicious.
Maravalli kizhangu dosai/ Tapioca dosa is a delicious, soft and spongy dosa prepared by adding ground tapioca/ maravalli paste to Regular idli batter and cooked to perfection on a dosa griddle. I was so interested in making this tapioca dosa after trying Tapioca adai a year back, and trust me […]
Spinach mushroom scrambled eggs/ Eggs with spinach and mushroom as the name goes it is a delicious and protein rich breakfast loaded with spinach and mushroom that can be prepared in jiffy. Yes adding little spinach/ palak and mushrooms to your regular scrambled eggs can give you more nutrition and […]
Idli manchurian is a spicy, slightly sweet, flavorful and delicious snack prepared by tossing tawa roasted crisp idli in sweet and spicy sauce. This is a Indo Chinese dish so it is very easy and quick to prepare just like manchurian recipe. This recipe works great if you have leftover […]
Idli fry is a super quick to make delicious snack where leftover idli’s are fried to perfection and relished with idli podi. This recipe requires not much ingredients or time to prepare but still tastes delish. This recipe is most useful when idli’s turn hard or idli’s made with last […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
