Vegetable Parathas

Makes 4 parathas.

Ingredients
For the filling
2 tbsp green peas, boiled and mashed
1/4 cup carrots, grated 
2 tablespoons beetroot, grated
¼ cup cauliflower, grated
1 tablespoon chopped coriander
1tspn garam masala powder
1 tsp dry mango powder
1 tsp red chilli powder
salt to taste

For the dough

3/4 cup whole wheat flour
1 tablespoon wheat bran
1/2 teaspoon oil
salt to taste
Other ingredients
4 teaspoons ghee for cooking

Method
For the filling
1. Combine all the ingredients and mix well. 
2. Divide into 4 equal portions and keep aside. 

For the dough

1.Combine all the ingredients in a bowl and knead into a soft dough using enough
water. 
2.Divide into 4 equal portions and keep aside. 

Preparation 
1. Roll out one portion of the dough into a three inch circle. 
2. Place a portion of the filling mixture and fold the edges of the dough over the
filling. 
3. Pinch the edges together to seal the filling in. 
4. Flatten the dough and roll out again into a four inch circle. 
5. Cook on a tava over medium flame till it is golden brown in colour on both sides,
using a little ghee. 
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita /
pickle.
Jawar Bajra Rotis with Paneer     
Makes 4 rotis. 

Ingredients
2 tablespoons jowar (white millet) flour
2 tablespoons bajra (black millet) flour
1 tablespoon paneer grated
4 tablespoons spinach (palak), chopped
4 teaspoons ghee or oil to cook 
Salt to taste
Two green chillies paste

Method
1. Combine all the ingredients and knead into a soft dough using water. 
2. Divide the dough into 4 equal parts and roll out each part into in a four inch
circle. 
3. Cook each roti on a non-stick tava over a medium flame using a little ghee till
both sides are golden brown in colour. Serve lukewarm with fresh curds / raita /
pickle.
Stuffed Bajre Ki Roti
Makes 4 rotis.

Ingredients
For the bajra rotis
  ½ cup bajra  (millet) flour
 2 tablespoons whole wheat flour
 1 teaspoon oil
 salt to taste
 
For the stuffing
 1 cup long beans, finely chopped
 3 to 4 green chillies, chopped
 1 tablespoon ginger, grated
 2 tablespoons chopped coriander
 a pinch asafoetida
 2 teaspoons oil 
 salt to taste

Other ingredients
Ghee or oil for cooking

Method
For the bajra rotis   
1. Mix the bajra flour, wheat flour, oil and salt and enough hot water to make a soft
dough. 
2. Knead well. Divide the dough into 4 equal portions.   
3. Roll out each portion of the dough thinly into circles of  eight inch diameter.  
4. Lightly cook the bajra rotis on a tava  on both sides. Keep aside.

For the stuffing   

1. Make a coarse paste of the long beans,  green chillies, ginger and coriander in a
blender or a food processor without using any water.  
2. Heat the oil, add the asafoetida and salt and the ground mixture and sauté for 3
to 4 minutes. 
3. Cool and divide the mixture into 2 portions. 

How to proceed   
1. Spread one portion of the filling on one cooked bajra roti. Then place another
bajra roti on top and press the sides so that the filling gets sealed in between.    
2. Cook the stuffed roti on a tava on both sides using a little ghee, till both sides are
golden brown.  
3. Repeat for the remaining two rotis and stuffing.  
4. Serve hot.  

Chawal (RICE) Ki Roti

Makes 6 rotis.

Ingredients
 1½ cups rice flour
 4 tablespoons cooked rice 
 2 teaspoons chopped green chillies
 2 teaspoons grated ginger
 3 tablespoons curds
 2 tablespoons oil 
 salt to taste
 
Other ingredients  
Oil for cooking 
Method
1. Combine all the ingredients and knead into a firm dough using enough water.  
2. Divide the dough into 6 equal portions.  
3. Roll out each portion into a circle of six inch diameter and quarter inch thickness.
 4. Heat a tava and cook each roti on both sides until brown.  
5. Press down with a spoon on the thicker edges to ensure the roti also gets
cooked through on the inside. 
6. Repeat with the remaining dough to make five more rotis.  
7. Serve hot.
Madikeri Roti
Makes 6 rotis.

Ingredients
1½ cups cooked rice
 2 cups rice flour
 salt to taste
 
Other ingredients
Ghee for serving
Method
1. Puree the cooked rice with a little water in a blender.  
2. Add this to the rice flour and salt and knead into a dough, adding more water
only if required.   
3. Cover with a damp muslin cloth and keep aside for 10 to 15 minutes.    
4. Divide into 6 equal portions and roll out each portion into six inch circle.
5. Cook each such circle on a tava over medium flame till brown specks appear on
the surface.  
6. Serve hot smeared with a little ghee.
Rajma Cheese Parathas
Makes 4 parathas

For the dough

1 cup whole wheat flour salt to taste

For the rajma filling

¼ cup rajma red kidney beans, soaked overnight
1 teaspoon grated ginger
½ cup chopped tomatoes
¼ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
¼ cup fresh curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients
3 tablespoons grated cheese
2 teaspoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft
dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into eight inch circular chapati.
4. Cook each chapati lightly on both sides on a hot tava
and keep aside.

For the rajma filling

1. Drain the rajma, add 2 cups of water and pressure
cook for 4 to 5 whistles till the rajma is over cooked.
2. Drain any excess liquid and keep aside.
3. Heat the oil in a pan, add ginger, tomatoes, turmeric
powder, chilli powder, coriander powder and salt and
cook till the oil separates.
4 Add the cooked rajma and mix well.
5. Add the curds and continue cooking till the mixture is
dry.
6. Add the coriander and mix well. Keep aside to cool
 slightly. Divide into 4 equal portions.

Preparation
1. Place one chapati on a dry surface and spread one
portion of the rajma filling in the centre of the chapati.
2. Sprinkle ¾ tablespoon of grated cheese.
3. Bring in all sides of the chapati towards the centre to
enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make three more parathas.
6. Cook on both sides, using a little oil till the parathas
are golden brown.
7. Serve hot.
Sapthadhanya Parathas
Makes 10 parathas.

Ingredients

3 tablespoons whole wheat flour

3 tablespoons jowar flour
3 tablespoons bajra flour
3 tablespoons ragi flour
2 tablespoons Bengal gram flour
3 tablespoons maize flour
2 tablespoons rice flour
½ teaspoon turmeric powder
1½ teaspoons chilli powder
½ cup grated bottle gourd
½ cup grated carrots
1 tablespoon chopped coriander
4 tablespoons curds
1 teaspoon oil
salt to taste
Other ingredients
1 tablespoon ghee for cooking
Method
1. Combine all the ingredients and knead into a soft dough, using water if required.
2. Divide the dough into 10 equal portions.
3. Roll out each portion into a circle of five inch diameter using flour to roll the
paratha.
4. Cook each paratha over a tava using little ghee till both sides are golden brown
in colour.
5. Serve hot.
Paneer-Peas Parathas
Ingredients
For the dough
4 teacups wheat flour
2 tablespoons oil
1/2 teaspoon salt
For the stuffing
1 teacup grated paneer
2 teacups fresh green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon ghee
salt

Other ingredients
ghee for cooking

Method of Preparation:
For the filling
1. Combine all the ingredients and mix well.
2. Divide into 8 equal portions and keep aside.
 For the dough
1. Combine all the ingredients in a bowl and
knead into a soft dough using enough water.
2. Divide into 8 equal portions and keep aside.
Method
1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the
filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides,
using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita /
pickle.
Similarly you can make Aloo Parathas and Gobi Parathas from the above recipe by
substituting Green Peas-Paneer with boiled potatoes or grated gobi. You may add a
teaspoon of dry mango powder and garam masala powder for that added tanginess

Mysore Masala Dosa

The Mysore Masala Dosa is soft on the inside and crisp on the
outside and is served with a lump of melting butter on it.

Ingredients
4 glasses raw rice, ½ glass chana dal, 1 glass urad dal,
2 tsp methi seeds, 1 hand full of avalakki, salt, 2 tsp of sugar.

Method
Soak all the above ingredients in water for about 6-8 hours, then grind into dosa batter consistency,
add salt & sugar, let it ferment overnight. Next day make dosas. Serve along with potato subji &
coconut chutney.

Potato Subji
Ingredients: Boiled potatoes, boiled peas, 1 lemon.  
Season with mustard seeds, chana dal, urad dal, curry leaves, green chillies, boiled potatoes, peas,
salt & mix it with lemon juice.
Madras Adai Dosa

Ingredients
2 glasses raw rice, ½ glass chana dal, ½ glass urad dal, ½ glass
toor dal, 1 tsp methi seeds, 1 tsp jeera, 1 tsp pepper powder, 1 cup
grated fresh coconut, 6-8 green chillies finely cut, 1 tsp til, salt,
small bunch coriander & curry leaves.

Method
Soak rice, dals & methi seeds for 5-6 hours in water. Grind soaked rice, dal and methi seeds along
with coconut. Now add the other ingredients & make into a batter consistency.

Let it rest overnight. This dosa has to be poured thick. Serve along with coconut chutney.
Instant Maida Dosa  
Maida dosas are not crisp but very soft and tasty.

Ingredients
Maida 250 gms, urad dal 50 gms, methi seeds 1 tsp, rava 50 gms,
salt to taste.

Method
Soak urad dal and methi seeds for 1-2 hours & grind it. Mix maida, rava and  salt. Make dosas and
serve with chutney when still hot.  

 
Rava Dosa  

Ingredients
4 cups of rava, 1½   cup urad dal, 1 tsp of methi seeds, small
bunch of cut coriander leaves, curry leaves, salt, 1 tsp of jeera,
fresh grated coconut, 2 tsp of til, 5-6 cashew nuts.

  Method
  Soak urad dal & methi seeds for 1 hour and grind it. Mix rava & make into   batter of pouring
consistency. Add coriander, curry leaves, jeera, til, cashew nuts,   grated   coconut & salt. Leave it
overnight for fermentation & make dosas next   day morning.   Serve along with coconut chutney &
sagu.

Methi Dosa  

Ingredients
½ kg raw rice, 1 hand full of methi seeds, ½ glass urad dal, salt, 1
tsp of sugar.

Method
Soak rice, methi seeds and urad dal in water for 5-6 hours. Grind this with little water, add sugar and
salt, leave it overnight for fermentation. Next day morning make dosas and serve along with fried
gram dal chutney.