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PAPAD (serves 4)

3 cup thin Poha (parched rice) 

buttermilk as required

1 tbsp cumin seeds

6-8 green chilies

¼ tsp asafoetida

rice flour for dusting

salt to taste

  • To make crispy poha bake in pre heated oven (150 degrees for 15-20 minutes till it gets crispy). Let it cool. Dry grind poha until poha powdered finely. Now poha flour is ready.

  • Crush cumin seeds and green chillies. Mix asafoetida, crushed chili cumin and salt to poha flour. Add buttermilk to poha flour and knead a soft dough, . Cover it with a damp cloth for about 40 minutes.

  • Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry rolled out papads under shade for 1-2 days.

  • Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Deep fry papads when you want to serve it.

DOSA  (serves 3-4)

3 cup parboiled rice
1 cup urad dal (white lentils)
1 tsp salt
1 tsp fenugreek seeds
vegetable oil

  • Wash rice and soak for  about 6 hours.

  • Soak dal and fenugreek seeds in another bowl for 6 hours.

  • Grind in the blender rice to a fine thin batter by adding little water.

  • Make a smooth batter of urad dal and fenugreek seeds in a blender and then add to the rice batter. Add salt to it.

  • Cover and leave for 12 hours for fermentation.

  • Next day warm a non stick tawa and spread 1 oil.

  • When is hot spread batter quickly by swirling batter in a continuous spiral movement with the back of the ladle.

  • Cook on medium heat until golden brown turning dosa, carefully lifting the edges.

  • When it is done remove from the flame and wipe tawa  (or frying pan) with a wet cloth before making each dosa.

  • Repeat the same method with the remaining batter.

  • Serve with chutneys.

  • Tip: Don't overheat tava

KACHORI  - (serves 3-4)

1 cup flour ( maida or plain flour)
2 tbsp oil

¼ tsp of salt
¼ cup yellow moong dal
½  tsp coarsely grinded fennel seeds
1 tsp coarsely grinded coriander seeds
1 tsp red chilly flakes

¼ tsp ginger powder
½ tsp mango powder
pinch of asafetida
salt or adjust to taste
about 3 tbsp oil
cold water
oil for deep frying


  • Mix flour, salt and oil, knead into soft pliable dough and eep aside for 40 minutes.


  • Boil the water in big pan. Add dal and boil dal for 5 minutes, drain.
    Cool a little.

  • Heat oil in a heavy pan.

  • Add all seeds whole and crushed allow to splutter.
    Add asafoetida, mix.

  • Add all other ingredients. Mix well. Do not smash the dal fully but enough to make the mixture hold well. Remove from fire, cool.

  • Divide into 13-16 portions. Shape into balls with greased palms.
    Keep aside.


  • Make a paste with water, of flour for patching. Keep aside.

  • Take small ball sized portion of dough and  knead into round. Roll into 4" diam. round.

  • Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear.
    Press the ball with palm, making it flattish and round.
    Repeat for 4-5 kachories.

  • Deep fry in hot oil, on low - medium flame turning kachories around.
    Fry till golden and crisp. Small bubbles must appear over kachori.
    Drain and serve hot with chutneys.



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