How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

Rava Masala Dosa is a thin crispy dosa with semolina, rice flour, all purpose flour, whisk curd and other ingredients. It's an instant dosa recipe which does not require fermentation.

Dosa is the most popular South Indian dish which is eaten on a daily basis for breakfast, lunch or dinner. It is eaten with Sambhar, and Chutneys like Mint, Coconut, Peanut, Tomato Onion, etc. It is just not eaten in southern but eaten in every part of our country.

Well, there are different types of dosas like Masala Dosa, Rava Masala Dosa, Sada Dosa, Mysore Masala Dosa, Moong Dosa etc.

Here I'm making my favorite Instant Rava Dosa which you can make in 40-45 minutes and it taste delicious.

The dosa batter is made with semolina, rice flour, all purpose flour, whisk curd, salt, cumin seeds, black pepper. Add eno after 15 minutes, and water again. If your batter becomes very thick you can add more water until it becomes thin.

Adding onion tomato filling in the rava dosa is totally  optional. If you making without any filling or Masala just make sure to add more water in the dosa batter.

You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown. 

I recommend you all just try this delicious recipe. This Dosa recipe is made for 8-10 people.

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper add salt. Whisk again and mix 1½ - 2 to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1.  Grease the tawa with oil. Heat the pan on medium flame. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

2. Flip the dosa till it turns golden brown from one side.

3. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

4. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 12-15 Dosa
Author: The Food Root

Ingredients

 

For making the Dosa Batter

1 cup semolina, finely coarsed
1/2 cup rice flour
2 tbsp all purpose flour
1/2 cup whisk curd
1/2 tbsp cumin seeds
1/2 tbsp crushed black bepper
Salt to taste
1½ - 2 cups water
1/2 tbsp Eno

For Onion Potato Filling (Masala)

4 tbsp Oil
2 Onions, chopped
4 Boiled Potatoes, mashed
1/2 tsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp turmeric powder
1 green chilli, chopped
1/2 tbsp mustard seeds
1 inch ginger, grated
4-5 garlic cloves, chopped
handful of curry leaves
handful of coriander leaves
salt to taste

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper and salt. Whisk again and mix around 1/2 cup to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1. Grease the tawa with oil. Heat the pan on medium flame.

2. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

3. Flip the dosa till it turns golden brown from one side. 

4. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

5. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

Notes

1. If your batter becomes very thick, you can adjust it by adding water.

2. Adding cumin seeds and black pepper in the batter is an optional.

3. Infact adding onion tomato filling in the rava dosa is also optional.

4. If you making without any filling or Masala just make sure to add more water in the batter.

5. You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown.

5. Using the right kind of tawa or iron skillet is very important to make a good tawa so that it doesn't stick on the tawa.

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

 

Sambhar is a South Indian gravy made with Lentils and Vegetables. It's a side dish which goes well with dishes like Dosa, Medu Vada, Idli, etc.

Lentil Vegetable Stew is a delicious Vegan and Gluten Free Recipe. This recipe is generally made in South Indian part of India but loved in every part of our country. The Sambhar Powder used in this dish is totally optional.

Sambhar is made with lentils, tamarind extract, vegetables, herbs and assorted spices. Flavored with the aroma of cumin seeds, mustard seeds, curry leaves, dried red chillies this is an extremely delicious gravy for people who love South Indian dishes like for Dosa, Medu Vada, Idli, and even Rice.

Lentil Vegetable Stew is an open end recipe and you can make however you like. The consistency of gravy can be thick or thin. 

Lentils

Tuvar dal (toor dal) also known as split pigeon peas is used in Sambhar but you can also make it by mixing moong and masoor dal as it's easy to digest.

Vegetables

There are number of vegetables which you can add in Sambhar as per your taste, like

Potato

Onion

Tomato

Drumsticks

Carrot

Pumpkin

Radish

Brinjal

Ladyfinger

Bottle Gourd

French Beans

Tamarind

Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

Homemade Sambhar Masala

Add 1 cup Bengal Gram Lentils and 1 cup Split and Skinned Black Lentils. Roast on medium heat on a pan until it turns golden brown. Transfer it to a large bowl till it turns cool. Set them aside.

Take a pan add 1 cup coriander seeds, 1/2 cup cumin seeds,1/2 cup mustard seeds, 2 tbsp fenugeek seeds, 2 tbsp black peppercorns to the same pan and roast until it turns medium heat. Set them aside.

Add 4 - 5 Kashmiri lal mirch and and roast them. Keep them aside. Add  1 cup of  curry leaves and roast for 2-3 minutes. Set them aside.

Cool the ingredients completely. Add roasted ingredients to a grinder to make a smooth paste and grind them.

Well, I have not used any Sambhar powder in my recipe, but if you want to add Sambhar Powder in your gravy to add more flavor and taste, you can either buy Sambhar Masala Packet from the Store or you can make Sambhar Powder at home.

Vegan and Gluten Free

You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Rava Dosa

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 6-8 People

Author : The Food Root

Ingredients

For Cooking Sambhar

1 cup tuar dal (toor dal) split pigeon peas
5-6 cups water
1/2 tbsp turmeric powder
1 tbsp salt or as per needed
2-3 green chillies, chopped
1 tbsp tamarind paste soaked in warm water for 15 mins (filter the tamarind extract)
2 cups of chopped Vegetables of your choice, I added -
1/2 size lauki (bottle guard)
1 carrots
1 brinjal
1/2 cauliflower florets
1/2 green beans
1/2 size petha (white pumpkin)

For Tempering

2-3 tbsp Oil
2 dried red chillies
1 tbsp cumin seeds
2 tbsp mustard seeds
1 spring curry leaves
5-6 garlic cloves, chopped
2 onions, chopped
2 tomatoes, chopped
1/2 tsp red chilli powder
1 tpsp coriander powder
1 tsp salt or as per needed
1 tbsp sambhar masala (optional)
1/2 tbsp mango powder (optional)
1/2 tsp garam masala

For Garnishing

handful of coriander leaves, chopped

Method

1. Rinse the toor dal thoroughly until the water runs clear.

2. Meanwhile make a tamarind extract - Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

3. To a pressure cooker, add the rinsed toor dal, chopped vegetables, tamarind extract with turmeric powder, salt, green chillies, and water in a pressure cooker.

4. Cook for 2-3 whistles on a medium flame. Switch off the flame and keep it aside.

5. Once the pressure is released, open the lid, mash the dal and vegetables lightly with the potato masher. Keep aside.

6. Meanwhile, heat oil in a pan, add mustard seeds, let it splutter. Add cumin seeds and saute for a minute.

7. Add dried Kashmiri lal mirch, curry leaves for 2-3 minutes. Saute till you get a rich aroma.

8. Add ginger, garlic cloves and fry for a minute.

9. Add onions and fry it for 3-4 minutes on low flame. 

10. Than add tomatoes and green chillies and saute it for 4-5 minutes.

11. Add red chilli powder, coriander powder, salt. Mix it well.

12. Transfer the masala into the pressure cooker and cook it for 15 minutes on low-medium flame.

13. Add garam masala and coriander leaves in the Sambhar and mix it well. Turn off the heat and remove it.

14. Serve hot with any South Indian Dish like Dosa, Idli, Medu Vada, Rice or Roti.

Notes

1. Adding Sambhar powder is totally optional. You can make Homemade Sambhar Masala too. (I haven't added any Sambhar Masala in my recipe)

2. You can cook vegetables in the pan and than make the following recipe or add them in cooker along with the dal.

3. Tuvar dal is used in Sambhar but you can also make it by mixing moong and masoor dal.

4. Adding Tamarind Paste and Mango Powder in the Vegetable Lentils Stew is totally optional.

5. You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

6. Adding dried Kashmiri Dal Mirch is totally optional.

7. Add vegetables of your choice in the Sambhar. 

8. If you want to have a thick consistency of your Sambhar, add less water and lightly mash the vegetables or if you want to have a thin consistency you can add more water in the Sambhar.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

 

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color. 

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.

Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.

What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.

Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.

What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root

Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5  curry leaves
Salt to taste

Method:

1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Notes:

1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

How to make Spiced, Onion-Tomato Chutney at Home

South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.

This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

How to make Spiced, Onion-Tomato Chutney at Home

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root

Ingredients:

2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water

Method:

1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.

Arbi Kay Pattay or Colocasia Leaves

 

Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.

Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!

This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!

This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.

You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.

Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.

I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.

HOW TO MAKE ARBI KAY PATTAY

The process of making Arbi kay pattay is little long as there are various steps involved into it.

1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones. 

2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.

3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too. 

4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.

5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.

6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!

STEP BY STEP TO MAKE COLOCASIA LEAVES

 

1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.

2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.

3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.

4. Repeat these steps for all the 5 leaves and keep them ready.

5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

6. When they cool down, cut each taro leaves into 1 inch thick roll.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!

ARBI KAY PATTAY OR COLOCASIA LEAVES

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe

Ingredients

For the Chickpea Batter

½ cup chickpea flour

¼ tsp coriander powder

¼ tsp carom seeds (ajwain)

¼ tsp red chilli powder 

¼ tsp garam masala powder

2 green chillies

Squeeze ½ tsp lime juice

¾ tsp salt (or to taste)

For Tempering

2 tbsp cooking oil

2 tomatoes, chopped

pinch of asafoetida

½ tsp coriander powder

½ tsp cumin powder

½ tsp red chilli powder

¼ tsp garam masala powder

¾ tsp salt (or to taste)

chopped cilantro leaves for garnishing

Preparation

1. Rinse the colocasia leaves and pat them dry.

2. Place another leaf upside down and trim the stem of the leaves.

3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.

4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.

5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.

6. Cut each roll into 1 inch thick slices.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.

8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!

Notes

1. You can also fry them in a oil after steaming and eat them as a starter.

2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.

3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.

4. Squeezing lime juice in the chickpea batter is totally optional.

5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic. 

Most Popular Blog Topics 2018

Most Popular Blog Topics 2018 : Delicious recipes, Gardening tips, Restaurant reviews, Food health trends & so much more...

A major shoutout to all the lovely people out there! I want to express deep gratitude to everyone who liked my work and joined me in my journey all these years. I am forever grateful for the love, joy and friendship you have bring to my life. Thank you for your love and kindness. I appreciate it hugely, it spurs me on to create more better content for you!

As the new year begins, I thought I'd share 10 Most Popular Blog Topics 2018 based on number of views, social media shares, etc.

Here's a look on the Top 10 Blog Posts of 2018 

1. Stuffed Japanese Aubergine : These beautiful Japanese aubergines are stuffed with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.
Full story, recipe and more images

2. 10 Superfoods You Should Be Eating Right Now : Superfoods are the special category of foods that contain wide variety of antioxidants, fiber, minerals and vitamins. These are great for your nervous system, offer protection against heart diseases, help in reduce inflammation, and support the immune system. Find out more about the best superfoods in this post.
Check out our top 10 superfoods here.

3. How to Plant, Grow and Care for Dahlia flowers : Dahlia are incredibly beautiful and vibrant flowers, comes in exciting array of colors, adding spectacular beauty throughout summer. It's surprising, how many people think that Dahlia is hard to grow, but it's absolutely not, you just need to know the basics.
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4. Vibrant Vegan Buddha Bowl : This vibrant vegan buddha bowl is packed with grains, nutrients and tons of veggies to fuel your body and mind. This fast and easy salad come together in just 10 minutes. It's exciting blend of flavors, textures and colors will keep you wanting more! This recipe is completely vegan and gluten-free. This colorful buddha bowl makes a perfect lunch or light dinner!! Also, my most liked photo on instagram.
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5. 5 Best Food Places In Shimla You Must Visit : Breathtaking landscapes, colossal mountains, luxurious valleys, quirky, fun, eccentric, cafes and restaurants, Shimla has everything to charm you with it's timeless beauty and delightful culinary experience. Here's our take on the Shimla's 5 best food places!
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6. Paneer Nugget Casserole : A healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer, studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices.
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7. Paneer Tikka : Paneer Tikka is an authentic Indian dish made from chunks of paneer and vegetables marinated in yogurt and spices, skewered and grilled to perfection! It's a perfect starter for any barbecue or theme parties.
Full story, recipe and more images..

8. 8 Mindful Eating Tips To Help You Eat Better : Eating mindfully is the practice of being aware of all your senses in the present moment. It helps us to develop a positive and a truly healthy relationship with the food. Make peace with your mind and try these 8 simple mindful eating tips and get results.
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9. Mint Coriander Chutney : Mint Coriander Chutney is a delicious appetizer with lots of of tangy and exciting flavors to it. They are perfect accompaniment to any meals. It pairs well with salads, chips, and taste great when spread on sandwich and wraps.
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10. Shahi Tukda Recipe : A rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. Be it adult or kid no one can resist this irresistibly dish rich yet light simple dessert.. Also, my most liked tweet and most liked post on facebook.
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I hope you enjoy this post.. Happy 2019!

Sending an abundance of love to you all!
X
Anshika