Crunchy Almond Crepes with Orange Sauce




  • ½ cup all purpose flour
  • 1 egg white
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • ¾ cup 2% milk/soy milk
  • 1 teaspoon orange peel


  • ¼ cup generous whole almonds toasted
  • ¼ cup almond meal/almond flour
  • 2 tablespoon 2% milk/soy milk
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract


  • 1 cup fresh orange juice
  • 2 teaspoon sugar (optional)


  • 1 tablespoon orange peel
  • Fresh Raspberries



  • Sift flour in a bowl and mix in the sugar.
  • In a separate bowl lightly beat egg white.  Add oil and milk and mix thoroughly
  • Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
  • Mix in the orange peel.
  • Lightly grease an eight inch skillet over medium heat.
  • Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
  • Return back to flame and cook for 1 to 2 minutes
  • Flip to the other side and cook until lightly crisp


  • Chop toasted almonds into fine pieces
  • Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
  • Set aside


  • Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
  • If orange juice is sour, you can add sugar.  Otherwise it is not necessary


  • Spread a teaspoon of the filling on one half of each crepe
  • Fold into half and again fold into quarters
  • Spoon orange sauce and sprinkle with orange peel
  • Top with raspberries

Yields: 9 Servings (crepes)

Vegetable Rotis



  • 1 cup shredded leeks + carrots
  • ½ cup chopped red onion
  • 1 green chili
  • 2 teaspoons canola oil
  • Salt to taste
  • 2 cups whole wheat flour
  • 2 tablespoons olive oil
  • Water to mix dough


  • Shred carrots and chop leeks into fine pieces
  • Chop green chilies into small pieces (rounds)

  • Add oil to a skillet and when hot add chopped onion and sauté until transparent.
  • Add carrot, leek, and green chili and sauté on low flame until cooked
  • Season with salt and let cool
  • to make the dough, mix flour salt and oil and add the cooked vegetables
  • add enough water to make the dough
  • transfer dough to a bowl and cover with a plastic wrap and leave in a warm place for about ½ hour.
  • To make the roti, divide dough into 10 portions.
  • Take a portion and place on a board and sprinkle a little flour and roll out with a rolling pin into thin rotis

  • Cook rotis on a skillet on both sides until done.
  • Serve warm with chickpea curry or any other curry

Variation:  You can add other vegetables like cauliflower, green beans etc.  But make sure you cut them into very fine pieces.

Potato Stuffed Roti (Kilangu Roti)



For Roti:

  • ½ teaspoon dry yeast
  • ¾ cup warm water
  • 2 cups all purpose flour
  • Pinch of salt

For Stuffing:

  • ½ lb potatoes
  • 1 tablespoon canola oil
  • 1/8 teaspoon mustard seed
  • ½ cup chopped onion
  • 2 green chilies chopped
  • ¼ cup green peas (thawed if frozen)
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin seeds
  • Strand of curry leaves
  • Salt to taste

Make the dough:

  • Add yeast to a bowl and dissolve in warm water
  • Let stand for a few minutes
  • Mix flour and salt and add to the yeast mixture
  • Stir with wooden spoon until smooth (you may have to use hand since it might be too sticky and tight to stir with a spoon)
  • Turn dough onto a floured surface and knead for about 3 minutes
  • Shape the dough into a ball and add to the bowl and cover with a plastic wrap
  • Leave in a warm place for about 15 minutes
  • Uncover and knead again for about 5 minutes.
  • Divide the dough into 4 portions and shape them into balls

  • Lightly coat the balls with cooking spray and cover with a plastic wrap and leave in a warm place for 30 minutes

Make the stuffing

  • Boil potatoes with skin until ¾ done
  • Drain and let cool.  Peel the skin off and chop them roughly into small pieces
  • Heat a skillet with oil and add mustard seeds.
  • When the mustard seeds start splattering, add onion and sauté until lightly golden
  • Add green chili, cumin seeds and green peas and sauté for another 2 minutes.
  • Add potatoes, chili powder, salt, and curry leaves and cook on low flame until potatoes are done and soft.  If needed sprinkle with water about 1 tablespoon at a time

Make the Roti:

  • Working with one dough (ball) at a time, carefully flatten the dough on a board (I added a plastic wrap sheet to the board to prevent sticking.  Plastic wrap sheet works better than a floured board, also add a little bit of oil to hands)

  • Add a spoonful of the curry mix in the middle of the flattened dough.

  • Bring the edges together and seal it.  Now slowly flatten again and make sure the curry does not come out
  • Spray a little oil to a skillet.  When the skillet becomes hot, add the rotis and cook on both sides until done
  • Serve warm.  Makes 4 rotis.

Iddly Upma (Iddly Uppuma)



Whenever I have left over iddlies I make this simple dish which is really delicious and quite easy to make

  • 8 left over Iddlies
  • 1 medium red onion
  • 2 medium carrots
  • 3 green chilies
  • 2 dried red chilies broken into 2 – 3 pieces
  • 2 tablespoons sesame seed oil
  • ¼ teaspoon mustard seed
  • 1 inch piece ginger grated
  • Strand of curry leaves
  • Salt to taste



  • Crumble iddlies with your hand or using a food processor
  • Slit carrots lengthwise and then cut them diagonally into thin slices
  • Chop onion and green chilies into small pieces
  • To a skillet add sesame seed oil and when it’s hot add mustard seeds
  • When the mustard seed start cracking, add onion and carrot and fry until golden brown
  • Add grated ginger, dried red chilies, and curry leaves and fry for another minutes
  • Add crumbled iddlies and mix well
  • Season with salt.



Adai is not that common in the Jaffna Tamil cooking.  It’s healthier than normal Dosai since different kinds of lentils are used. This is quicker in comparison to dosai because this does not need fermentation.


  • ½ cup long grain rice
  • ½ cup urud dhal (lentil)
  • ¼ cup chana dhal (lentil)
  • ¼ cup toor dhal (lentil)
  • ¼ cup mung beans (split mung beans – dhal)
  • 2 dried red chilies
  • Couple of curry leaves
  • 1 cup water
  • ½ cup chopped onion
  • 1 small green chili finely chopped
  • Salt to taste
  • Oil for skillet
  • Sesame seed oil or butter or ghee (clarified butter)



  • Wash the rice and lentils and soak in water together for about 4 – 5 hours
  • Add rice, lentils and red chili to a grinder/liquidizer and add 1 cup of water and grind coarsely (the batter should be thick – not like the dosai batter).  If the batter is too thick and difficult to grind, add little water at time and grind
  • Transfer the batter to a bowl and add chopped onion, green chili and salt and mix well
  • Heat a skillet or tava and with a paper towel spread some oil on the skillet

  • Add a spoonful of batter to the skillet and add about ½ teaspoon sesame seed oil or ¼ teaspoon butter and cover and cook.
  • Lift the dosai slightly to check whether the bottom is nicely browned.

  • Turn over the dosai and cook the other side until golden brown
  • Serve warm with sambar or coconut chutney
  • Makes about 8 adai

Purple Yam Sweet Dish

Purple yam is called “Rasavalli kilangu” in Tamil and “Ratalu” in Hindi.  This yam is also called “water yam” or “winged yam”.  In Sri Lanka it’s available in the months of January.  This dish can be consumed for breakfast as a warm dish or it can be served as a sweet.  Sometimes I add a little bit of broken cashew nuts and add cooked yam to a flat dish and cool/refrigerate and then cut into pieces and serve as a sweet.

If you are using fresh yams, you have to add more water to cook thoroughly.  For richer taste add more coconut milk and reduce the water.


  • 12 oz pack frozen purple yam
  • 1 ½ cups water
  • ¼ cup coconut milk
  • ¼ cup castor sugar
  • Pinch of salt


  • Thaw yam and discard any pieces that have black spots or pieces which are dark brown
  • In a covered saucepan add yam, water, coconut milk and salt and cover and cook for about 6 – 7 minutes
  • Mash the yam a little bit with the back of the spoon
  • Add sugar and cook uncovered until it becomes thick – to a porridge consistency

Yields: 2 servings

Mung Bean Stuffed Crepes


Mung bean filling:

  • ½ cup split mung bean lentil (husk removed)
  • Pinch of salt
  • 4 tablespoons dark brown sugar
  • 3 tablespoons shredded unsweetened coconut
  • ¼ teaspoon cardamom powder


  • ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 teaspoons cooking oil
  • ½ cup water
  • ½ cup 2% milk
  • Pinch of salt
  • Butter for skillet


Make the Filling:

  • Soak lentils for about one hour
  • Add enough water and a pinch of salt and cook until all the water is completely absorbed and lentils are cooked enough, but not too mushy
  • Slightly cool.  Add sugar, coconut and cardamom and mix well

Make the crepes:

  • Add flour to the bowl and add salt, oil, milk and water and mix well
  • The batter should be quite thin.  If it’s too thick, add 1 tablespoon water at a time
  • Add a bit of butter to a 6 inch skillet and heat until sizzling
  • Add a spoonful of batter to the skillet, tilting the pan back and forth to completely cover the base thinly
  • Cook on both side until lightly browned
  • Transfer to a plate and add a spoonful of mung bean mix in the middle and roll it out

Yields: 8 (6 inch) crepes


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