MINT CHUTNEY

     Mint is my favourite herb and I always have a bunch of Mint Leaves in my refrigerator.  Every visit to the wet market is incomplete if I don't buy Mint & Coriander/Cilantro Leaves. I use both of these herbs lavishly in my cooking, for garnishing, convert them into Chutneys, add them into the Parathas etc., When we were in India I buy bunches of these herbs every time I visit the vegetable shop that once my MIL commented she comes along with bunches of greens as if to feed a huge livestock!
     Mint Chutney aka Pudina Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, cool & refreshing nature of Mint in this Mint Chutney.
      There are different versions of Mint Chutney, where the basic ingredient, Mint remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Mint Chutney.  I like Green coloured Mint Chutney so I use Green chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE MINT CHUTNEY - PUDINA CHUTNEY

MINT CHUTNEY

INGREDIENTS :

Mint Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

• Remove the Mint Leaves from the stalks, wash and allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Mint Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Mint Chutney into a smooth Paste.
• Goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Along with the Mint Leaves, can use the soft ends of the stalks too.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Mint Chutneys to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Mint Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the mint leaves just fry until the leaves wilt.
• Adjust the consistency of the Mint Chutney as per your preference.

 

Ammamma’s Chutney with Fresh Ingredients

Ammamma's Chutney -  That Travelled With Me, Stayed With My Amma

    You know a recipe is special when it tiptoes into your mom’s kitchen, and then proudly takes centre stage as her signature dish. Ammamma’s Chutney, as lovingly named by my kids, is just that—a humble tomato-onion-coconut chutney I tried out during my college days that now has a legacy of its own in our home.

    This isn’t your traditional chutney—it’s my own take on the classic Tamil-style kara chutney, reimagined with a generous scoop of grated coconut, a hint of tamarind, and a handful of fresh herbs for that extra hug of comfort. It’s authentically Tamil at heart, but with a whisper of Malayalee influence—because honestly, how can a Malayalee make chutney without sneaking in some coconut? The result? Something uniquely mine, stirred with memory, spice, and a little cultural mischief.

PANI PURI

     Is there anything more comforting and contenting other than eating a Pani Puri/Golgappa?  Fluffed-up, Crispy dough balls filled with Ragda, with added flavours imparted from Spicy, Tangy Panis and Tamarind Date Chutney, topped with Sev and garnishes, would absolutely tease your taste buds to the core. But almost everyone who has tasted this Pani Puris would agree that it is a Crunchy, Spicy, Flavour filled delicacy. Pani Puri/ Golgappa/ Puchka in every sense is an utter material manifestation which leads you to an elusive emotion called  'JOY'. Though believed to have originated in Magadh(Southern part of Current Bihar, a State in India), the culinary genius who invented them is lost in the pages of history.
      Pani Puris have a special skill of triggering ones taste buds, with its unique KATTA, MEETTA AND TEEKKA (Tangy, Sweet and Spicy) flavours. The secret behind it is the addition of Chunteys and Panis to the Puris which has all three tastes in it.  Triggered taste buds drive you into a temptation to gulp as many as Pani Puris at a time.  But trust me,  Pani Puri is an innocuous Street Snack, that you generally don’t fall sick even after having a moderate number of it. The tamarind water does the trick.
      The literal translation for Pani Puri is nothing but Water(Pani) which is a combination of Coriander/Mint Leaves, flavourings and spices. Puris are deep-fried puffed-up, crispy dough balls.  The signature element of Pani Puri is its filling called Ragda (basically a Curry prepared with white peas) but it has taken regional transformations, which consists of Boiled Potatoes, Chick Peas/Green Peas/Green Moong Dhal or a simple filling with finely chopped Onions, Carrots and Coriander/Mint leaves. Then comes the Spicy Pani specially prepared to serve Pani Puris.  This Pani has a soury and tangy note with added spiciness. The Spiciness of the Pani is balanced by adding Tamarind Date Chutney(Sweet Chutney) which imparts a mild tinge of sweetness to Pani Puris.


Cuisine : Indian
Recipe Type : Chaat (Snacks)
Spice Level : Low
Difficulty : Medium
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

You may need the following items before incorporating PANI PURI /GOLGAPPA

Puris for Pani Puri
Pani for Pani Puri
Tamarind-Date Chutney                        
Sev, 
Boondhi 
Ragda/Filling of your Choice
Garnishes

PURIS FOR PANI PURI :

For detailed Recipe on how to make Puris for Pani Puri, Click here ...

PURIS FOR PANI PURI

PANI FOR PANI PURI :

Preparation Time : 5 -10 Minutes
Cooking Time : 10 - 15 Minutes

INGREDIENTS :

Coriander Leaves - 1 Cup
Mint Leaves - 1/2 Cup
Green Chillies -2-3 Nos.
Ginger - a small Piece
Bay Leaf - 1 No.
Cumin Powder/Jal Jeera Powder - 1/2 Tspn
Tamarind Paste - 1 Tspn
Black Salt - 1/4 Tspn
Amchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste
Jaggery(Cane Sugar) - 1 Tspn
Oil - 1 Tspn
Boiled water - 2 Cups
Boondhi - 1/4 Cup

METHOD :

• Heat Oil in a pan, Saute Coriander Leaves, Mint Leaves, Bay Leaf, Ginger and Slit Green Chillies for few minutes on a low flame.
• Add Tamarind Paste, Cumin Powder/Jal Jeera Powder, Black Salt, Jaggery and Salt to the above and give a quick stir.
• Switch off the flame and allow it to cool.
• Grind it into a smooth paste.
• Add 2 Cups of boiled water to the ground paste and mix well.
• Garnish the Pani for Pani Puri with Boondhi.

NOTES:

• Do not over saute the Coriander and Mint Leaves.
• I have used tamarind paste in this recipe if using normal tamarind soak it in warm water for few minutes.

TAMARIND-DATE CHUTNEY:

For detailed Recipe on Tamarind Date Chutney,  Click here...

TAMARIND DATE CHUTNEY

FOR FILLINGS :

Preparation Time : 15 -20 Minutes
Cooking Time : 20 - 30 Minutes

INGREDIENTS :
Potatoes - 2 Nos.
Green Peas/Chick Peas/Geen Moong Dhal - 1/2 Cup
Red Chilli Powder - 1/4 Tspn
Cumin Powder - 1/2 Tspn
Chaat Masala - 1 Tspn
Aamchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste

METHOD :

• Boil the Potatoes, peel and mash them or cut them into small pieces.
• If using Chick Peas: Soak them overnight or at least for 8-10 hours.
• Cook the Chick Peas with enough water until soft.
• Boil the Green Peas and keep them aside.
• In a bowl add mashed Potatoes, Green Peas, Red Chilli Powder, Cumin Powder, Chaat Masala, Aamchur Powder(Dry Mango Powder) and Salt to Taste.
• Mix well and keep it aside. 

NOTES :

• Can add Chick Peas, Green Peas or Green Moong Dhal.  Cook accordingly and add it to Pani Puri fillings.
• For How to cook Beans, Lentils and Pulses, Click here...
• Adjust the flavours to suit your preference.

PANI PURI

MINT PULAO

    Mint is one default herb I stock up in my refrigerator, along with Coriander leaves.  Any dish with a tinge of Mint, or ones extravagantly Mint, happens to be my all-time favourite note of flavour.  A fresh bunch of Mints from the wet market readily goes cleaned, ready to be stored for a few weeks.  Some wilted ones immediately turn into my favourite Pudina/Mint Chutney.

To read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

    So is my love for Mint Leaves and mint flavoured dishes. Vegetable Mint Pulao - aromatic, flavour-filled, rich rice dish cooked with ample of spices & classic vegetables along with Mint Paste & ground Coconut paste and the pulao is cooked in Coconut Milk.  This is a deliciously rich dish, more or less similar to Vegetable Biriyani ya... ya... Vegetable Pulao(I can hear my kids saying, there's nothing called a Vegetable Biriyani as such... No Offence, my vegetarian & Biriyani lovers).  

    What makes this Mint Pulao unique is the addition of Mint Paste, which gives a wonderfully fresh aroma to the Pulao.  I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.  I have used Basmati Rice for the dish & the Rice is cooked in Coconut Milk & ground Coconut Paste. Mint Pulao can be cooked as such or along with Vegetables/Mushroom.

MINT PULAO

    This Mint Pulao recipe is cooked with Basmati Rice and the Rice: Water Ratio I used was 1:11/2 Cups.  I usually cook this Mint Pulao in a Rice Cooker. I  sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker.  Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10-12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods.  But cooking in a Sauce Pan is more flexible.  Fewer ingredients and very less time to cook is the highlight of this one-pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish with a fresh note of Mint.


For more BIRIYANI & PULAO RECIPES, Click here...


Cuisine - Indian
Course - Main
Spice Level  - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes 

 

For RECIPES WITH MINT LEAVES, Click here...

HOW TO COOK VEGETABLE MINT PULAO

MINT PULAO

INGREDIENTS:

For Mint Pulao:

Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Turmeric Powder - 1/4 Teaspoon
Mint Leaves - few
Coriander Leaves - few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon

 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Mint Paste:

 

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7-8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Sticks.
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods.
Bay Leaves - 2 Leaves

MINT PULAO

PREPARATION:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.
• Grind the ingredients mentioned under 'For Mint Paste', just before sautéing it.
  

METHOD:

HOW TO MAKE MINT PULAO: 

MINT PULAO

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add the turmeric powder and fry it on a very low flame for a few seconds.
  
• Then, add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now, add in the Mint Paste and sauté it on a low flame for about 2-3 minutes, or until the raw flavour goes.
  
• Add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5-7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Mint Pulao and fluff it up.
• Serve Mint Pulao with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.
  

MINT PULAO

NOTES:

• I have used  Basmati Rice in this recipe. Can use Chinigura Rice/Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Add ample of Mint Leaves for extra note of flavour.
  
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Mint Pulao.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.
• I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  
• And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.
  

BHEL PURI

      Chaat or popularly known as Indian Street Food in literal terms means to 'Taste/Relish'. Chaat is a snack or a savoury item usually served as Hors d'oeuvres(Appetizers) at roadside food carts or small stalls in the streets. There exists a long list of Chaat items which have originated and evolved from regional whims and fancies.  Like, Pav Bhaji which is a combination of Bread/Bun served with mashed vegetables has a Portuguese influence.  Whereas Bhel Puri and Sev Puri are synonymously nostalgic to Mumbai beaches of Chowpatty and Juhu.  Variants from the same like Dahi Puri, Pani Puri, Papri Chaat, Sev Batata Puri are also found alongside. Aloo Tikki, Vada Pav, Ragda Patties, Batata Dahi Vada all belong to the members of Chaat family.Even Vegetable Cutlets, Samosas and Pakoras come under this category.
      My acquaintance with street food started only after my marriage. The first chaat item I ever had was Bhel Puri from a street side Pani Puri Centre.  I have crossed along this R.K. Pani Puri stall innumerable times during my childhood catching a mild whiff of boiled vegetables and raw onions, but least had an idea why this stall was always crowded to the brim.  All my doubts vanished within no time the moment I tasted Bhel Puri. Since then I have tasted different versions of Bhel Puris, Pani Puris and Pav Bhajis from different vendors at different places. Fistful of ingredients and awesome chutneys can be incorporated into an ultimate Tasty Snack was a revelation.
      Being in Malaysia for 10 long years, the only chance of eating Chaat items came through whenever we visited Singapore or Kuala Lumpur.  But heartily I never felt that true justice was done to the dish.  So Bhel Puri would always be on my 'to-eat list' whenever I visit my hometown and in this long ten years, it's only once I had a chance to eat it.
      At home, making Bhel Puri or Pani Puri is a two-day chore for me.  I make every item from scratch, right from Sev, Bhoondhi, Puris & Papdis, Chutneys and Pani(watery Chutney) for Pani Puri. I buy Puffed Rice(Murmura/Pori) from Indian Stores. Combine fistful of each ingredient along with rest of the items - boiled Potatoes, Chick Peas, finely chopped Onions, Tomatoes and Coriander Leaves for delicious Bhel Puri. Bhel Puri has a wonderful combination of taste and flavour which mainly comes from two different chutneys.  Sweet Chutney prepared with Dates and Tamarind imparts sweetness and tanginess, while Hari Chutney (Green Chutney) prepared with Coriander Leaves and Green Chillies gives a wonderful Spicy note.
     Making every single item for Bhel Puri is not at all a must according to me, but being in a place where it is very hard to find savouries like Sev, Bhoondhi and Puris/Papdis drove me into a situation that I had to prepare them all by my own.  If you can get hold of ready-made Puris/Papdis, Sev and Bhoondhis, making Bhel Puri gets much easier. There are mainly two versions: Dry Bhel Puri called Bhadang, where no Chutneys are added to the ingredients, they are served just with a drizzle of lemon juice. Whereas Wet Bhel Puris are served with a choice of chutneys to suit your taste buds.  Add extra Sweetness to the Tamarind Dates Chutney for a slightly sweeter version which is my personal favourite.

Cuisine : North Indian
Recipe Type : Chaat (Snacks)
Spice Level : Low
Difficulty : Medium
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

You may need the following items before incorporating BHEL PURI 

Two different Chutneys :  
                         Tamarind-Date Chutney &                          
                         Hari Chutney(Green Chutney)

Savouries : 
                         Sev, 
                         Boondhi & 
                         Papdi 

TAMARIND-DATE CHUTNEY:

For detailed Recipe on Tamarind Date Chutney,  Click here...

TAMARIND DATE CHUTNEY

For HARI CHUTNEY / GREEN  CHUTNEY:

Preparation Time - 5-10 Minutes

Coriander Leaves - 1 Cup
Mint Leaves - 1 Cup
Green Chillies - 2 Nos.
Ginger - a small Piece
Chaat Masala - 1/2 Tspn
Cumin Powder - 1/2 Tspn
Black Salt - 1/2 Tspn
Sugar - a Pinch
Lemon Juice - 1/2 Tspn

METHOD :

• Clean and Rinse Coriander and Mint leaves through running water and allow the water to drain.
• Chop them finely.
• Grind all the ingredients mentioned under 'For Green Chutney' into a fine paste.
• Add few teaspoons of water if necessary The Green Chutney should be thick.

For SEV :

For detailed recipe on SEV, Click here ...

SEV

For Boondhi :

For detailed Recipe on BHOONDHI, Click here...

BOONDHI

For PAPDI :

INGREDIENTS :

All-Purpose Flour - 1 Cup
Oil - 1 Tbspn
Carom Seeds - 1 Tspn
Salt - To Taste
Water - as Required
Oil - To Deep Fry

METHOD :

For the Dough :

• Mix All-purpose Flour, Carom Seeds(Ajwain) and Salt in a bowl large enough to hold the ingredients.
• Drizzle 1 Tbspn of Oil and spread it evenly into the dry ingredients with your fingers.
• Add some water and knead the dough for about 1-2 minutes.
• Add little amount of water at a time and knead the dough again.
• Knead it into a stiff dough.
• Cover the dough with a wet kitchen towel and leave it aside for 25-30 minutes or up to an hour.
• Just before frying knead the dough again.
• Divide the dough into 2-3 portions. Keep them covered with the wet cloth.
• Roll each portion into a sheet with a rolling pin.
• There is no need to add dry flour while rolling the sheet. 
• Cut small roundels out of the rolled sheet, using a round cookie cutter or a small sharp-edged bowl.
• This will yield evenly shaped roundels.
• Prick all over the cut roundels with a fork.  This is to ensure that the Papdis don't fluff up while frying.
• Remove the remaining edges after cutting small roundels and roll it up again.
• Follow the suit for rest of the dough.
• Spread the cut roundels on a large plate. Make sure not to overlap the puris.
• Keep the plate covered until the small Papdis are deep fried.
• Heat enough Oil in a deep pan on a medium-high flame.
• Allow the oil to smoke-off and then reduce the flame.
• Deep fry the cut small roundels in hot oil, flip and turn them until they turn crisp.
• Fry the Papdis until they turn into light golden brown in colour or until the sizzling sound stops.
• Drain the fried Papdis with a slotted spoon and spread them on a paper towel.
• Once cooled down to room temperature, immediately store the Papdis in an airtight Container until you use them.

FOR BHEL PURI

      Once the Chutneys and Savouries are ready, Bhel Puri can be prepared within no time.  Just mix puffed rice, boiled potatoes & green peas/chickpeas/green moong dhal, finely chopped onions, carrots and tomatoes, add the Chutneys of your choice, garnish with Coriander leaves and Savouries with a final touch of Chaat Masala, there you go with a wonderful Indian Street Food which is an ultimate treat for your taste buds.
  

BHEL PURI

For BHEL PURI :

INGREDIENTS:

Sev - 11/2 Cup
Bhoondhi - 1/2 Cup
Papdi - 1 Cup
Puffed Rice - 11/2 Cup
Potatoes - 2 Nos.
ChickPeas/ Green Peas - 1/2 Cup
Onions - 2 Nos.
Tomatoes - 2 Nos.
Carrot - 1 No.
Coriander Leaves - Few
Green Chutney - 1/4 Cup
Tamarind-Dates Chutney - 2-3 Tbpsn
Chaat Masala - 1 Tspn
Salt - To Taste
Lemon Juice - 1-2 Tbspn

METHOD :

• Boil the Potatoes, peel and mash them or cut them into small pieces.
• If using Chick Peas: Soak them overnight or at least for 8-10 hours.
• Cook the Chick Peas with enough water until soft.
• Boil the Green Peas and keep them aside.
• Break the Papdis into small pieces.
• In a large bowl, add Puffed Rice, Boiled Potatoes, Chick Peas/Green Peas.
• Add along finely chopped Onions, Tomatoes, Coriander Leaves and grated Carrots.
• Pour in  Dates-Tamarind Chutney and Green Chutney.
• Sprinkle Chaat Masala and a dash of Salt.
• Add Sev, Bhoondhis and broken Papdis to the above.
• Finally, drizzle few teaspoons of Lemon Juice and mix well.
• Garnish with plenty of Sev, Bhoondhi and broken Papdi pieces for a crunchy texture.
• Serve and eat immediately.

NOTES :

• Assemble the Bhel Puri and serve them immediately.
• Otherwise, the Puffed Rice would get soggy.
• Prepare Sev, Bhoondhis and Papdis earlier and store them in air-tight containers.
• Chutneys can also be incorporated earlier and stored either in a refrigerator or Freezer(for longer shelf life).
• Chutneys give the extra note of flavour and taste to Bhel Puri.
• Can add Chick Peas, Green Peas or Green Moong Dhal.  Cook accordingly and add it to Bhel Puri.
• For How to cook Beans, Lentils and Pulses, Click here...
• Save some Sev, Bhoondhis and broken pieces of Papdis for garnishing.

Time Estimate

• Preparation Time - 25-30 Minutes
• Cooking Time - 15-20 Minutes

"Crispy, Lacy & Easy Rava Dosa Recipe – A South Indian Classic!"

Ingredients for Rava Dosa

For the Batter:

• 1 Cup White Rava/Semolina
• 1/2 Cup Rice Flour
• 1/4 Cup All-purpose Flour
• 2 Big Onions, finely chopped
• 2–3 Green Chillies, finely chopped
• 1 Tablespoon Ginger, grated
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Peppercorns, crushed
• A handful of Fresh Coriander Leaves, chopped
• Salt to taste
• Water as needed (to make a thin, watery batter)

For Cooking:

• Oil – for drizzling

How to Make Crispy Rava Dosa (Step-by-Step Guide)

• In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
• Add chopped onions, green chillies, grated ginger, cumin seeds, crushed peppercorns, and coriander leaves.
• Add salt and gradually mix in water, stirring continuously to form a thin, watery batter. Ensure no lumps remain.
• Cover and let the batter rest for 20 minutes to absorb flavours.

Step 2: Adjust Consistency

• After resting, stir the batter. If it thickens, add more water to restore its free-flowing consistency.

Step 3: Heat the Tawa & Pour the Batter

• Heat a non-stick dosa tawa on medium heat. Make sure it’s well-heated.
• Pour a ladle of watery batter from the outer edge towards the centre, creating a lacy effect. Fill any gaps as needed.

Step 4: Cook the Dosa

• Drizzle a few drops of oil around the edges.
• Cook on medium heat until the dosa turns golden and crispy.
• Carefully lift with a spatula and fold it into a half-moon or roll it.
• Remove and serve hot.
• Repeat for the remaining batter, stirring the batter each time before making a new dosa.

Step 5: Serve & Enjoy!

• Enjoy your crispy Rava Dosa with Coconut Chutney, Sambar, or Tomato Chutney.

"Close-Up of Rava Dosa – Crispy & Lacy!"

TEA KADAI MASAL VADAI

ALOO TIKKI

     Indian Street Food is always interesting and has an entertaining effect on tastebuds.  Any time of the day an Indian Street Food in the name of Chaat can appease your appetite to the maximum, that Street Vendors turn the grounds with unique mix & matches along with traditional Chaats and newfound Chaats served with Bread in the name of Bread Pakoras, Bread Chole, Pav Bhaji, Vada Pav, Aloo Tikki Burgers, Bread Pizzas etc., & etc., A whole new series of stuffed, battered or deep-fried.
    Aloo Tikki has a special place in Indian Street Food and when it comes to any snack prepared with Potatoes, it will take every foodies heart instantaneously. Potatoes - the king of all Vegetables regardless of its popularity around the world, but first of all, it should be recognized for its versatility. How many vegetables can you think of that can be eaten in any shape or at any consistency? You can boil or bake a potato whole and enjoy its flavour. You can cut it into little pieces, slice it thinly or just can abandon the shape entirely and pulverise the potato to nothingness. Even then, it becomes one of the classic dishes - mashed potato.