Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Breakfast

Thenga Pathiri | Coconut Pathiri

This coconut, also known as Coconut Pathiri, is a dish from the Malabar region of Kerala, India.

Ingredientsfor 4 servings

2 cup Raw rice
3/4 cup Cooked rice
Water, to taste
Salt, to taste
Coconut, to taste — grated
Ghee or oil, to taste

Preparation

Step 1
Soak raw rice overnight or at least 4 hours.
Step 2
Wash and drain the soaked rice and add it into a mixer grinder.
Step 3
Next, add cooked rice and water as needed to get a dosa like batter.
Step 4
Pour the fine batter into a wide bowl, add required salt and Fold everything together gently.
Step 5
Heat a tawa, it should be hot and not smoking hot. Spread little oil or ghee, pour a ladle full of batter to the center of the tawa, and begin to spread in one direction to make a dosa.
Step 6
Spread 2-3 tbsp of grated coconut on top of the dosa.
Step 7
Spread it evenly and pour another ladle full of batter to cover the topped grated coconut.
Step 8
Pour 1 tsp ghee or oil across and let it cook for 1 minute.
Step 9
Flip the dosa and cook the other side for 1-2 minutes on low-medium heat. Avoid cooking on high heat as you won't get crisp dosa.
Step 10
Goes well with any type of curries or have it just like that. Believe me it tastes delicious.

Tip

Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.

Coconut PathiriThenga Pathiri

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Breakfast

Thenga Pathiri | Coconut Pathiri

This coconut, also known as Coconut Pathiri, is a dish from the Malabar region of Kerala, India.

Ingredientsfor 4 servings

2 cup Raw rice
3/4 cup Cooked rice
Water, to taste
Salt, to taste
Coconut, to taste — grated
Ghee or oil, to taste

Preparation

Step 1
Soak raw rice overnight or at least 4 hours.
Step 2
Wash and drain the soaked rice and add it into a mixer grinder.
Step 3
Next, add cooked rice and water as needed to get a dosa like batter.
Step 4
Pour the fine batter into a wide bowl, add required salt and Fold everything together gently.
Step 5
Heat a tawa, it should be hot and not smoking hot. Spread little oil or ghee, pour a ladle full of batter to the center of the tawa, and begin to spread in one direction to make a dosa.
Step 6
Spread 2-3 tbsp of grated coconut on top of the dosa.
Step 7
Spread it evenly and pour another ladle full of batter to cover the topped grated coconut.
Step 8
Pour 1 tsp ghee or oil across and let it cook for 1 minute.
Step 9
Flip the dosa and cook the other side for 1-2 minutes on low-medium heat. Avoid cooking on high heat as you won't get crisp dosa.
Step 10
Goes well with any type of curries or have it just like that. Believe me it tastes delicious.

Tip

Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.

Coconut PathiriThenga Pathiri

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5