Rava Paper Dosa (instant)

INGREDIENTS: 1 cup rava / fine semolina2 tblsp wheat flour / atta1 cup curdSalt to taste1/2 tsp cooking sodaOil for cooking dosaPROCEDURE:Grind rava in the mixer and make a fine powderTransfer it into a bowl. Add atta, salt  and mix wellNow add water, curd and make it a smooth, semi thick dosa batterKeep aside for 20 mins. After 20 mins add cooking soda, give a good mix.Heat tava and make thin dosas, adding oilNo need to flip dosa,Cook only one side on a medium flame.Serve hot with chutney.

Wheat Flour Dosa

INGREDIENTS:1/2 cup wheat flour2 tblsp fine semolina/ chiroti rava1 tsp jeeraSalt to tasteSugar to tasteOil for making dosa2 tsp coconut gratings2 green chillies1/2 inch ginger pieceFOR THE TEMPERING:1 tsp oil1/2 tsp mustard1 sprig of curry leaves
PROCEDURE:Crush coconut gratings with green chillies, ginger,salt and sugarPut it in a vessel, add in wheat flour, rava. Add enogh water and make a semi thick batter.Heat oil in a pan, add mustard, once it crackles add curry leaves. Add this tempering to the batter and mix wellHeat tava and make thin dosas, adding oil.Cook on both the sides . Serve hot with butter.

Ladi Pav /Pao /Eggless dinner rolls

INGREDIENTS: 3 cups all purpose flour/ maida 3/4 cup warm milk 2 tblsp sugar 1 tsp salt 1/2 tblsp dry yeast 2 tblsp butter 2 tsp white til/ sesame seeds (optional) 
FIRST STEP: ACTIVATE THE YEAST Add 1/2 tblsp yeast and 2 tblsp sugar to 3/4 cup of  warm milk  or water. Cover and leave it in a warm place for 10 mins.After 10 mins it will become frothy and bubbly. If the yeast is not frothy it means it is not activated , discard it and start over againSECOND STEP : TO PREPARE THE DOUGH Measure the flour using measuring cup (3 cups) sift in a large mixing bowl, add salt and mix wellAfter 5 mins open the covered yeast and milk mixture, You can see the bubbles over the activated yeast mixture.Add maida to the yeast mixture and mix the contents with your handsDust your work surface , transfer the sticky dough, add one tblsp butter and start kneading until you get a soft and pliable doughIf it is dry add some more milk or water to the doughThis will take approximately 10-12 mins, but the dou…

Raw Banana Gojju


1/2 raw banana (banana that we use to make curries, bajji etc)
1/2 cup fresh coconut gratings
2-3 red chillies roasted in half tsp oil
Chickpea size tamarind
4-5 garlic cloves
Salt to taste
2 tsp coconut oil


Cook banana in cooker for one whistle . Peel it and mash it with ti=our hands  Keep aside adding lil salt.Grind coconut gratings,with salt,tamarind,roasted chillies , adding little water, make a smooth paste.Now add garlic flakes and grind again. Remove the gojju in a vessel,add mashed banana  and coconut oil, mix well Serve with rice and dal.You can also grind the boiled banana with coconut.

Garlic Bread

For the dough:
1/3 cup warm milk
1 tsp dry yeast/ any yeast
1 tsp sugar
Pinch of salt
3 cloves finely chopped garlic
3/4 tsp oregano
1 tsp unsalted butter, at room temperature
1 cup plain flour/maida/all purpose flour
2 tsp oil

For garlic butter:
1/4 cup butter, melted
3 cloves finely chopped garlic
2 tblsp coriander leaves finely chopped

Other ingredients:
3 tblsp plain flour/ maida/ all purpose flour
1/4 cup mozarella cheese/ or any  other cheeseof your choice
2 tsp chilli flakes
1 tsp oregano
1 tsp mixed herbs


In a large mixing bowl take warm milk,dry yeast and sugar. Mix well and rest for 5 mins.Furthermore,add pinch of salt.garlic and oregano.Additionally add butter,maida and start to knead the doughFurter coat the dough with oil, cover and rest for two hoursAfter two hours punch the dough.In a small bowl mix in butter, chopped garlic and coriander leavesSpread the prepared garlic butter over the dough generously.Furter top the half of the dough with mozarella cheese and season…

Sanjeera / Stuffed sweet poori

Sanjeera is a crispy, sweet poori stuffed with coconut,rava and sugar  mixture. This is very popular in Mangaluru, South Kanara District.

For the outer cover:
1.5 cups maida/ all purpose flour
2 tblps chiroti rava/fine semolina
3 tsp ghee or oil
Pinch of salt
1/2 tsp saffron colour or turmeric powder

Oil for deep frying

For the stuffing you need:
1.5 cups finely grated fresh coconut
5 tblsp sugar
3 tblsp Bombay rava/ upma rava
1/2 tsp ghee
2 tblsp finely chopped cashewnuts
1 tsp elaichi / cardamom powder


Take one bowl,put maida,salt,chiroti rava oil and  saffron colour mix well. Add little water and knead into a stiff dough. Apply little oil to the dough and cover it. Let it rest for 15- 20 mins.In a pan put 1/2 tsp ghee, roast cashewnuts chopped,Bombay rava and coconut gratings for 2-3 mins.Add sugar and immediately turn off the flame. Add cardamom powder and mix it.Devide the dough into small lemon size balls. Roll it into a poori, place around two tblsp of stuffing in the ce…

Palak Paneer Paratha

To make this paratha I have used leftover palak paneer.  Kneaded the dough using palak paneer gravy. Crummble the paneer in the gravy, mix well,add salt and wheat flour to the gravy and make a soft dough. And make paratha of any shape you like.Here I have made lachcha paratha and served it with tomato thokku and curd. You can also make poori with the same dough.

1/2 cup palak paneer gravy
1/2 tsp salt
Wheat flour/ atta as required to make soft dough
Oil or ghee 


Put the palak paneer gravy in a pan,add salt and mix well.If there is paneer in the gravy then mash it or crumble it with your hands and mix.Add atta and knead into a soft diugh, devide the dough into balls and keepDust the ball with atta and roll it into a thin chapati, grease it with oil or ghee and sprinkle aome atta over itNow start creating pleats by floding with the help of fingersStretch the pleated dough as much as possible and roll it like a swiss rollPress the end gently \, dust it with flour and sta…