BESAN DHOKLA

INGREDIENTS

Besan 250 gm Green chilly 4

Buttermilk 4 cups Mustard seeds (motti) tsp.
Fruit salt 1 tsp. Oil 2 tbsp.
Salt tsp. Kari patta 8-10
Sugar tsp. Fresh coconut (grated) 5-6 tbsp.
Lemon Coriander (finely chopped) for decoration

METHOD

Mix besan in the buttermilk. Add 2 finely chopped green chilies and cover it. Keep aside for two
hours. While preparing add sugar, salt, lemon and fruit salt. Mix well. Transfer the mixture to a
deep, greased plate. Cook this mixture in a pressure cooker using the steaming process
described below. After it cools down, take out the dhokla from the plate and cut it into desired
shapes. Heat oil in a kadahi. Add mustard seeds, kari patta and 2-3 sliced green chillies. Take 1
cup of water and add sugar. Put this in the kadahi and add dhokla. Mix well. Take it out in a tray
and garnish with chopped coriander and grated coconut. Serve hot with coconut chutney or
coriander chutney.

STEAMING PROCESS

Boil 2 cups of water in a pressure cooker. Place a stand about 2-3" high in the center of the
cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the
water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

Serves: 6-7 adults.

SPRING ROLLS

INGREDIENTS

Maida 1/2 cup.

Milk 1 cup
Salt 1/4 tsp.
Soda-bi-carb a pinch

Oil For deep frying

INGREDIENTS FOR STUFFING

Onion (finely chopped) 1 Ajinomoto a pinch

Carrot (cut into thin and long strips) 1/2 White Pepper and Sugar 1/2 tsp. each
French beans (half boiled) 7-8 Salt To taste
Cabbage (cut into thin and long strips) 1/2 cup Soya sauce 2 tsp.
Capsicum (cut into thin and long strips) 1/2 cup Oil 1 tbsp.

METHOD FOR MAKING STUFFING

Cut the sides of the beans. Put it in boiled salted water. Keep it for one minute. Strain it through a
strainer. Cut it along with all the other vegetables into thin and long slices. Heat oil in a kadahi.
Add onion. Saute for 1 minute. Add sugar, aji-no-moto, salt and white pepper. Add all the
vegetables and cook for 1 minute. Add soya sauce and mix well.

METHOD FOR MAKING SPRING ROLLS

Add salt to maida and make a thin batter for making pancakes. Heat a nonstick pan. Put half of
the paste. Stir the pan so that the paste spreads evenly on the pan. When the bottom of the
pancake is cooked, remove from pan, keep aside on a dry cloth. Don't cook the top portion of the
pancake. Make the second pancake in the same way. Put half the stuffing on the cooked side of
each pancake. Fold both the sides onto the stuffing. Hold sides and turn upward. Mix one tsp. of
corn-flour in 1 tsp. of water. Cover the sides with the corn-flour paste. Heat oil in a kadahi. Fry
spring roll from both the sides till it becomes golden brown. Keep it on tissue paper. Cut into 1"
pieces. Serve hot with Ketchup and Chilly Sauce.

Serves: 2-3 adults

CHANA DAL DHOKLA

INGREDIENTS

Chana daal 100 gm Mustard seeds (motti) tsp.

Rice 50 gm Ginger 1"
Urad dal 25 gm Kari patta 8-10
Curd 100 gm Green chilly 4
Oil 3 tbsp. Coriander (finely chopped) for flavour
Salt and Soda tsp. each Fresh coconut (grated) for flavour

METHOD

Soak both dals and the rice in water for 8 hours. Strain through a strainer. Add curd, 2 green
chillies and ginger and grind it in a grinder. Add salt, soda and 1 tbsp. oil and beat it. Transfer this
mixture to a deep, greased plate and cook following the steaming process described below. Take
it out cut it into the desire shapes. Heat the rest of the oil in a kadahi .Add 2 green chillies,
mustard seeds and kari patta. Now add the dhokla pieces. Fry it for two minutes. Switch off the
gas. Sprinkle grated coconut and chopped coriander. Serve hot with coconut chutney, tomato
sauce or coriander chutney..

STEAMING PROCESS

Boil 2 cups of water in a pressure cooker. Place a stand about 2-3" high in the center of the
cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the
water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

Serves: 5-6 adults.

CHEESY PASTA

Viewer's Submission: Received from Amita Gupta, Espoo, Finland

Hello, I am Amita Gupta from Espoo, Finland and this is my all time favourite dish. It is typically
Mediterranean yet has been indianised to suit our palate. Try it, it's simple and different... do write
to me at amit.gupta@nokia.com saying how you like it !!!

INGREDIENTS

Pasta (preferably flat strips) : 1 packet

Water to boil

Salt & black pepper : to taste

Milk : 1 cup

Cream : 3/4 cup

Mushrooms : 6-7 finely chopped

Onion : 1/2 finely chopped

Grated Cheese : 1 cup (parmesan is the traditional choice, else any other cheese)

Cornflour : 3 tsp
Chillie sauce : 2 tsp

Oil

METHOD

In a large vessel put 5-6 glasses of water and when it is boiling add the pasta to boil. Boil till
the pasta is cooked. Add little salt and oil while it is boiling. Do not overboil. Take out in a
strainer and pour cold water over the pasta. When slightly cool, add some oil to it and toss
lightly with hands so that the pasta strips are seperated.
In a pan, add 2 tsp oil and saute the onions. Also add the mushrooms and cook for 2-3
minutes. Add the milk and when it is heated add the cream. Do not let the cream boil and add
the cornflour dissolved in a little milk. Quickly stir the sauce so that consistency is smooth.
Take off the gas and add the salt and black pepper. Add 1/4 of the grated cheese and mix.
Add the chillie sauce and mix lightly.
In a baking dish, spread a layer of the sauce at the bottom. Add a layer of the cheese and then
a layer of pasta. Repeat this sequence once more. Then add another layer of sauce at the top
and make the final covering with cheese.
Bake in oven at 250 degrees celsius for 20-25 mins till the cheese has melted and the top is
golden.
Serve hot decorated with tomato and capsicum rings on the top. Best served with toasted
bread and vegetable soup.

Serves: 4-6 persons

BREAD UTTAPAM

INGREDIENTS

Suji 50 gm. Green chilly 1

Curd 100 gm Ginger 1"
Salt tsp. Onion (big) 1
Soda A pinch. Bread slice 8
Coriander (finely chopped) For flavor Oil 4-5 tbsp.

METHOD

Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours.
The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste
while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the
slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread
uttapams like this. Serve hot with tomato ketchup and coriander chatni.
Serves: 3-4 adults.

BREAD DHOKLA

INGREDIENTS

Bread 10 pcs Kari patta 8-10

Curd 250 gm Mustard seeds (moti) and salt tsp each.

Green chilly 2 Oil 2 tbsp.

METHOD

Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the
curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil
in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well.
Cover it for 2 minutes. Serve hot with tomato sauce.

Serves: 3-4 adults.

BARBEQUED CHEESE

Viewer's Submission: Received from Amit Nagpal, New Delhi, India

E-mail: amit_nagpaul@rediffmail.com

Hi, this is Amit Nagpal from New Delhi. I came to know of this site through a colleague of mine
and am glad to submit this mouth-watering recipe. This recipe is also known as Paneer 'e Khas.
Send your comments to me on amit_nagpaul@rediffmail.com

My message for all of you is-

"Vegetarians live healthy; live longer. Make vegetarian food your regular choice and enjoy
life without compromising on taste !!!"

INGREDIENTS

250 gms of cottage cheese

1 pc. fresh capsicum (25 gms)

1 pc. green chilly

25 gms fresh ginger

2-3 small garlic pieces (5 gms)

2 tsp corn-flour

1 tsp salt

3 ml edible color (green) or 20 gms mint leaves paste

100 gm fresh curd,

1/4 teaspoon of black-grounded Pepper

10 ml cooking oil

1 tsp chat masala

Freshly chopped coriander or dried grounded mint leaves

METHOD

Cut the cheese into 10 equal pieces (Cubes), grate the fresh capsicum, along with fresh
ginger, green chilly and garlic and add to curd along with the corn flour, salt, pepper, color and
or mint leave paste (chutney).
Pour the mentioned ingredients in a bowl and whip/beat for about 8 minutes till you get a thick
green evenly whipped paste.
Pierce fine holes (5-6) on the cheese cubicles with a matchstick/toothpick. Marinate the cheese
cubicles in the paste for about 6 hrs.
Put the marinated cheese cubicles on the skewer sticks of your tandoor oven or OTG and
barbeque for about 20 minutes at temp. of 250 -300 degrees centigrade.
Put a few drops of cooking oil/butter on the cheese if you like the cheese to be brown and
crispier!!
One can also cook this in the microwave oven. (For best results, earthen oven is
recommended). The OTG results are equally good!!
Garnish the barbequed cheese with sprinkled chat masala, grounded dry mint leaves or freshly
chopped coriander. One can finely chop green cabbage leaves with fresh carrot to decorate
and serve the juicy capsicum flavored cheese cubicles with fresh lime and chutney/ketchup!!

Serves: 3-4 persons

BAINGAN KI KACHORI

Viewer's Submission: received from Vidhu, Belfast

E-mail: vidhu71@hotmail.com

Hi,
I am Vidhu from Belfast. I am married and a mother of 3 year old. I love cooking and keep on
experimenting in my kitchen. This recipe is easy and chatpata snack. I hope you like it. Your
comments will be welcome at mansha@ukgateway.net or vidhu71@hotmail.com.

INGREDIENTS

Big aubergine (Baingan) : 1

Gram flour : 1 tea spoon

Red chilli powder : tea spoon

Dhaniya powder : tea spoon

Dry mango powder : 1 tea spoon

Green chilli : 1 finely chopped

Ginger : 1 cm. (grated or finely chopped)

Oil : 4 tablespoonful

Salt to taste

Curd Mixture

Beaten Yoghurt : 1 cup

Sugar : 1 teaspoon
Black salt : a pinch
Salt : to taste
Mixing all the above ingredients makes it.

Tamarind chutney : 1 tablespoonful

METHOD

Cut the aubergine into approximately cm thick slices.

Place them over a plate and sprinkle with gram flour, red chilli powder, dhaniya
powder, salt and dry mango powder and sprinkle with a few drops of water.
Repeat the same with the other side of slices.
Heat 4 tablespoons of oil in a frying pan and fry pan and fry all the slices till
golden brown.
Spread them over a plate and pour beaten curd mixture.
Pour tamarind chutney and garnish with green chillies , coriander leaves and
grated ginger.

Serves: 3-4

BARBEQUED CHEESE

Viewer's Submission: Received from Amit Nagpal, New Delhi, India

E-mail: amit_nagpaul@rediffmail.com

Hi, this is Amit Nagpal from New Delhi. I came to know of this site through a colleague of mine
and am glad to submit this mouth-watering recipe. This recipe is also known as Paneer 'e Khas.
Send your comments to me on amit_nagpaul@rediffmail.com

My message for all of you is-

"Vegetarians live healthy; live longer. Make vegetarian food your regular choice and enjoy
life without compromising on taste !!!"

INGREDIENTS

250 gms of cottage cheese

1 pc. fresh capsicum (25 gms)

1 pc. green chilly

25 gms fresh ginger

2-3 small garlic pieces (5 gms)

2 tsp corn-flour

1 tsp salt

3 ml edible color (green) or 20 gms mint leaves paste

100 gm fresh curd,

1/4 teaspoon of black-grounded Pepper

10 ml cooking oil

1 tsp chat masala

Freshly chopped coriander or dried grounded mint leaves

METHOD

Cut the cheese into 10 equal pieces (Cubes), grate the fresh capsicum, along with fresh
ginger, green chilly and garlic and add to curd along with the corn flour, salt, pepper, color and
or mint leave paste (chutney).
Pour the mentioned ingredients in a bowl and whip/beat for about 8 minutes till you get a thick
green evenly whipped paste.
Pierce fine holes (5-6) on the cheese cubicles with a matchstick/toothpick. Marinate the cheese
cubicles in the paste for about 6 hrs.
Put the marinated cheese cubicles on the skewer sticks of your tandoor oven or OTG and
barbeque for about 20 minutes at temp. of 250 -300 degrees centigrade.
Put a few drops of cooking oil/butter on the cheese if you like the cheese to be brown and
crispier!!
One can also cook this in the microwave oven. (For best results, earthen oven is
 recommended). The OTG results are equally good!!
Garnish the barbequed cheese with sprinkled chat masala, grounded dry mint leaves or freshly
chopped coriander. One can finely chop green cabbage leaves with fresh carrot to decorate
and serve the juicy capsicum flavored cheese cubicles with fresh lime and chutney/ketchup!!

Serves: 3-4 persons

COCONUT SANDWICH

INGREDIENTS

Bread slices 10 Ginger small piece 1

Curd 250 gm Mustard seeds (small) 2 tsp.
Coconut (fresh) Oil 6 tbsp.
Green chilly 2 Kari patta 20-25

METHOD

Tie the curd in a muslin cloth for 4-5 hours to make it thick. Grate the coconut. Finely chop the
green chillies and ginger. Add coconut, salt, green chilly and ginger to the curd. Mix well. Now
take 2 slices of bread. On one slice spread the mixture of coconut and cover it with the second.
Take a tava and heat 1 tbsp. of oil. Add a few mustard seeds and 2-3 kari patta. Now put the
bread on the tava. Brush lightly with oil. Turn it. Put oil on the second side. Turn it twice or thrice
till crisp. Remove from flame. Cut it into triangular shape. Serve hot with coriander chatni and
sauce.

Serves: 4-5 adults.

FRUIT PIZZA

Viewer's Submission: Received from Mr. Anil Bansal, Faridabad, India

E-Mail: akbansal2000@yahoo.com

Hello, I am Anil Bansal from Faridabad, India. I am a retired person and cooking is one of the
hobbies I have enjoyed through-out my life. I want to share this recipe with all of you and am sure
that you will love it. It is really very very yummy. Bon Appetit!!!

INGREDIENTS
Crust:
3/4 cups butter

1/2 cup confectioners' sugar

1 1/2 cups all purpose flour

Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 cups fresh fruit, sliced (peaches, kiwi, strawberries, blueberries, bananas, etc.)

Glaze:
1 cup apple juice
2 tbs. cornstarch
1 tbs. lemon juice
1/2 cup sugar

METHOD

Crust Preparation:
Mix together by hand, butter, confectioners sugar and
flour until
crumb-like. Do not melt butter. Pat into 15" pizza pan
and bake at 350F for
13-15 minutes until golden brown. Do no overbake.

Filling and Glaze Preparation:

With hand mixer, mix cream cheese, sugar and vanilla
until smooth. Spread
over cooled crust. Place fruit on top, so design will
remain when cut into
12 wedges. Mix apple juice, cornstarch, lemon juice,
and sugar together in
saucepan. Cook over medium heat until clear and thick,
stirring constantly.
Cool. Spread on top of pizza after slicing.
Serves: 12

DAHI SANDWICH

Viewer's Submission: Received from Deepali Ravi, Sunnyvale, CA, USA

E-mail: deepaliravi@hotmail.com

INGREDIENTS

Bread: 8 slices
Butter to apply on the breads
Plain yoghurt : 3 cups
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Oil : 1 tsbp
Coconut (grated) : 1/2 cup
Green Chilies : 2
Coriander leaves (chopped) : 1 cup
Salt to taste
Lemon juice : 1 tsp
Sugar : 2 tsp
Red Chilly Powder : 1 tsp
Tamarind : 25 gms (or 1 tsp Tamarind paste)
Dates : 25 gms
Ginger paste : 1 tsp

METHOD

Cut the bread slices into nice and fine round shape (can use a steel, sharp rimmed round vessel
of 2 inch diameter). Butter on one side of each cut bread.

Chutney Preparation
Grind the grated coconut, green chillies, coriander leaves together and then add salt, lemon juice
and a pinch of sugar.Mix it to make a fine paste- of consistency enough to apply on bread.

Dahi Preparation
Heat the oil, add the mustard and cumin seeds to it and remove it from stove after few seconds.
Immediately put it into the yoghurt. Add sugar and salt to taste. Stir it properly to get a slight
sweetish dahi.

Tamarind Chutney
Boil the tamarind and the dates. Sift it and squeeze out the paste. Add ginger paste, red chilly
powder and salt to taste.

Serving
Now that all the preparations are over, the dish is ready to be served. Apply a thick layer of
Chutney on one slice of bread and then put the other buttered slice over it. Now pour about 5 tbsp
of Dahi over it. Sprinkle little red chilly, coriander leaves and tamarind chutney on it and there you
have the yummy sandwiches.

Serves: 2

PANEER CHILLY

INGREDIENTS

Cornflour 1 tbsp. Tomato sauce 2 tsp.

Maida 1 tsp. Green chilly (cut into thin & long strips) 5
Salt 1 tsp. Garlic Cloves (optional) 5
Paneer 125 gm Ajinomoto tsp.
Vinegar 1 tsp. Sugar tsp.
Soya sauce 2 tsp Black pepper tsp.
Chilly sauce 1 tbsp. Oil for deep frying

METHOD
Make a thin paste of Maida, Cornflour and 1/2 tsp of salt. Cut paneer into small square pieces.
Dip them in the paste and fry to a golden brown color. Heat 2 tbsp. of oil. Fry green chilly and
garlic. Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar
and 2 tbsp. of water. Cook for half a minute. Add Paneer. Mix it well. Serve hot.

Serves: 2-3 adults

PANEER CUTLET

INGREDIENTS

Suji cup
Bread slice 5
Milk or paneer water cup
Butter 2 tbsp.
Maida 4 tbsp.
Paneer 250 gm
Green chilly 4
Chopped coriander For flavor
Lemon juice 2 tsp.
Salt to taste
Finely chopped (onion, carrot and boiled peas) for decoration

METHOD

Roast suji in ghee till it gets golden brown. Add milk or paneer water and stir it till it gets thicker.
Add salt, lemon juice, chopped coriander and cook for 1 minute. Soak bread slices for 2-3
minutes in water, squeeze, mash and add to the above. Then add finely chopped paneer. When it
cools down make cutlets of desired shape. Dip it in the liquid maida paste and fry it in oil to a
golden brown color. Garnish with the chopped vegetables and serve hot with tomato sauce and
coriander chatni.

Serves: Makes about 8-10 cutlets.

PANEER TIKKA

INGREDIENTS

Capsicum (cut into fine rings) 1 Whole Red Chilly 2-3

Tomato (cut into long strips) 1 Kala Namak & Garam Masala tsp. each
Onions (cut into fine rings) 2 Roasted Jeera Powder tsp.
Paneer (cut into big cubes) 250 gm Yellow Color 2 drops
Curd 1 tbsp. Lemon Juice 1 tbsp.
Ginger 1" Oil 4 tbsp.
Garlic Cloves 3-4 Salt 1 tsp.

METHOD

Cut paneer into cubes. Grind ginger, garlic and chilles to a paste. Add curd, jeera powder, lemon
juice, 2 tbsp of oil, yellow color, salt, and kala namak to paste. Apply half of the paste to paneer.
Marinate at least for 2 hours. Transfer the Paneer pieces to a greased tray and keep in a hot
oven for about 15 minutes. Heat 2 tbsp. of oil in a kadahi and add capsicum and onion. Cook till
onions turn pink. Add tomato strips without pulp. Add the leftover ginger paste. Mix well for half a
minute. Add few drops of lemon juice. Serve Paneer Tikka surrounded by onion, capsicum and
tomatoes.

Serves: 3-4 adults

PAV BHAJI

INGREDIENTS

Carrot (big) 2 Ginger 1"

Potato (boiled) 250 gm Garlic and sabut red chilly paste 1 tbsp.
Capsicum and Onion (finely chopped) 2 each Butter 100 gm
French beans 100 gm Paav bhaji masala 3 tbsp.
Tomato (finely chopped) 3 Amchur 1 tbsp.
Cabbage (small) 1 Lemon 2
Cauliflower (small) 1 Salt 1 tsp.
Paav 10-12 Coriander leaves (chopped) A few.

METHOD

Peel and mash the boiled potatoes. Finely chop the vegetables. Take all the
vegetables except cauliflower and capsicum and cook in a pressure cooker along
with a cup of water. Wait for one whistle and turn off the gas. Heat half of the
butter in a kadahi. Add onions and fry for 2 minutes. Put chopped capsicum and
fry for 2 minutes. Add tomatoes and garlic and red chilly paste. Then add
chopped cauliflower. Mash the vegetables and add to the above. Mix well. Then
add mashed potatoes. Add water, salt, Paav bhaji masala, amchur, and lemon
juice. Mix well and cook for 10-15 minutes. Consistency should not be either too
thick or too thin. Switch off the gas. Garnish with chopped coriander and a little
butter.

Cut the paav horizontally through the center. Slightly grease with butter and roast
on tava. Serve hot with bhaji and finely chopped onions.
Serves: 5-6 adults.

INDIAN RECIPES : BREAD DOSA RECIPE

Bread Dosa is an easy and exciting variation of much loved South-Indian delight dosa.
Learn how to make/prepare Bread Dosa by following this easy recipe.

Bread Dosa Recipe

Preparation Time
25 Minutes Cooking Time 15 Minutes
Difficulty Average
Rating 5.4 / 10 ( 5 votes)
Recipe Type Veg.
Serves 4

INDIAN RECIPES : BHEL PURI RECIPE

Bhel Puri is a low-fat, nutritious and delicious recipe. Learn how to make/prepare
Bhelpuri by following this easy recipe.

Bhel Puri Recipe

Preparation Time
20 Minutes
5 Minutes
Cooking Time
Difficulty Easy
Rating 6.2 / 10 ( 39 votes)
Recipe Type Veg.
280 cal per
serving

INDIAN RECIPES : BREAD CHAT RECIPE

Enjoy your summer evening with a different variety of chat, Bread Chat. Learn how to
make/prepare Bread Chat by following this easy recipe.
Bread Chat Recipe

Difficulty
Easy Rating 5.7 / 10 ( 6 votes)
Recipe Type Veg.
Serves Serves 4

INDIAN RECIPES : BREAD PIZZA RECIPE

Bread Pizza is a very popular recipe. Learn how to make/prepare Bread Pizza by
following this easy recipe.

Bread Pizza Recipe

Difficulty
Easy Rating 9.1 / 10 ( 58 votes)
Recipe Type Veg.

Rice Dosa:
Ingredients:
5 cups rice; 1-cup urd dal; salt to taste and oil for frying.
Method:
Soak rice and dal separately in water for about 4 hours. Wash and grind rice to form
a fine paste. Also grind dal to a fine paste separately adding a little water. Add salt
and mix the two pastes, and allow the mixture to stand for about another 4 hours.
Heat the tava, smear it with a little oil and spread the paste thinly and pour a few
drops of oil, cook on both sides. Serve hot with coconut chutney. (Add a tablespoon
of methi seeds with the urad dal to make dosas soft, if desired.)

Rava Dosa:
Ingredients:
1 cup rava; 1 cup maida; ½ cup rice flour; salt to taste; 2 onions; 1 bunch coriander
leaves; 1 tsp. Jeera and oil for frying.
Method:
Mix rava, maida and rice flour and salt well. Add water and prepare a fairly thin
batter. Add jeera and finely chopped onions and coriander leaves and prepare as
above. Serve hot with sambar or chutney.

Masala Dosa:
Ingredients:
250 gms. Fine sooji; 2 tsps. Curds, 11/2 cups water (enough to make thick batter);
11/2 tsp. Soda bicarb; a pinch of salt and 2 tbsps. Ghee.
For the filling:
4 potatoes; 3 onions; 2 green chilies; ¼ tsp. Turmeric powder; ½ tsp. Mustard
seeds; a sprig of curry leaves; a small piece of ginger; salt to taste and 2 tbsps. Oil.
Method:
Soak the sooji in water, adding curds and soda bicarb. Blend well with an eggbeater
until a creamy batter is formed. Leave batter in the mixing-bowl over-night. Boil 2
onions together with the potatoes till done. Peel and mash the potatoes and slice the
onions. Mix together adding salt. In a saucepan, heat 2 tbsps. Oil and cook the
mustard seeds till they begin to crackle, then add the remaining onion finely sliced,
chopped ginger and the remaining spices. Fry till the onion is a golden brown. Then
add the potato-onion mixture and blend thoroughly. Fry for 5 minutes and keep
aside.

Pesrattu (Andhra) Dosa made with green gram:

Required:
2 cups green gram (moong); 6 green chilies; 2 onions (optional); 1 inch piece
ginger; 1 tsp. Cumin seeds and some curry leaves.
Method:
Soak the green gram for two hours. While this makes grinding more difficult it helps
to enhance the flavor. Grind the gram with chilies, ginger and onion, if being used,
just before removing add the cumin and the curry leaves. Form into a consistency in
between that for dosa and idly. Grease an iron tava or griddle. Spread a spoonful of
the mixture. Add a little til oil. When one side is done turn over and fry the other
side. Pesrattu is eaten in many homes with upma and ginger chutney.

Dhussa (Bihari style):

This resembles the South India dosa, which is prepared in Hazaribagh. Instead of
urad (black gram), gram powder is used.
Required:
750 gms. Gram flour; 250 gms. Rice flour and salt to taste.
Method:
Mix all the above ingredients together. Add the required quantity of water and let it
ferment for nearly eight hours. Then proceed as for dosas.

Cucumber dosa (Karnataka):

Required:
250 gms. Tender kakdis (cucumbers); 2 cups rice; ½ coconut; 3 green chilies; 1
walnut-sized ball jaggery and salt to taste.
Method:
Soak the rice in water for four to five hours, then drain and grind with the coconut,
green chilies, jaggery, salt and lastly the cucumbers. Form into a thin batter and
make dosas on a hot tava using a little oil to grease the base. Eat with fresh butter.

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