Khara Bath| Karnataka Special Rava Upma

In several Old Bangalore-style eateries, popularly called Darshinis, you will find a very different type of rava upma on the ‘tiffin’ menu. This version of upma, a popular breakfast dish in several parts of Karnataka, is reddish-yellow in colour, tasting slightly tangy and spicy and very different from the regular, white sooji upma we are typically used to. The unique colour and taste of this upma comes from the Vangi Bath (Karnataka-style brinjal rice) powder that is added to it. I absolutely adore this variation of rava upma, called Khara Bath in local parlance. I present to you today the recipe for Bangalore-style Khara Bath, the way I learnt to make it years ago from an aunt of mine.

You can use either fine sooji (aka rava or semolina) or the thicker Bansi rava to make Khara Bath. The key to getting this dish right is in the roasting of the semolina. It needs to be roasted perfectly, until it emits a lovely fragrance, taking care to ensure that it doesn’t burn. Using good-quality Vangi Bath powder is a must too, and I swear by the one by Sanketi Adukale. I’ve been using spice mixes from the brand for quite some time now, and love how fresh, fragrant and authentic they are, free of artificial additives and preservatives.

You can choose to add a lot of veggies to your Khara Bath, or keep it simple by using only tomatoes and onion. I prefer the latter, personally, but it tastes lovely either way! This dish often finds a place on our dining table, considering it makes for a hearty meal that can be whipped up in a matter of minutes.

I’m sharing our family recipe for Khara Bath for the week’s Foodie Monday Blog Hop. The theme this week is #ThindiYenu, which is Kannada for ‘What’s for tiffin?’. The members of the group are, today, showcasing breakfast recipes from the state of Karnataka, for the theme. It was Aruna of Vasu’s Veg Kitchen who suggested the theme, a talented cook whose blog is full of detailed recipes from all over India.

Now, without further ado, let me outline the Khara Bath recipe. This is a completely plant-based, vegan dish.

Ingredients (serves 4):

  1. 1-1/2 cups fine sooji (semolina or rava)
  2. 4-1/2 cups water
  3. A 1-inch piece of ginger
  4. 1 large onion
  5. 1 large tomato
  6. About 1/4 cup shelled green peas
  7. 2 green chillies
  8. 2 sprigs fresh curry leaves
  9. 1 tablespoon oil
  10. 1 teaspoon mustard seeds
  11. 2 pinches of asafoetida
  12. Salt to taste
  13. 1/2 teaspoon turmeric powder
  14. 5-6 teaspoons Vangi Bath powder
  15. Red chilli powder to taste (optional)
  16. Juice of 1 lemon or to taste
  17. 1 tablespoon finely chopped fresh coriander


1. Take the sooji in a thick pan and place it on high flame. Once the pan heats up, reduce flame to medium. Dry roast the sooji till it begins to emit a lovely fragrance, taking care not to burn it. This takes 3-4 minutes, by which time the sooji will start to brown slightly. Switch off gas at this stage and transfer the roasted sooji to a plate. Keep aside.

2. Chop the onion and tomato finely. Peel the ginger and chop it very finely. Slit the green chillies length-wise. Keep aside.

3. Heat the oil in the same pan we used before. Add in the mustard seeds, and let them pop. Now, add in the asafoetida, slit green chillies and curry leaves. Let them stay in for a couple of seconds.

4. Add the chopped onions and ginger to the pan, along with the shelled green peas. Add in a little salt. Saute on medium flame till the onions start turning brown and the peas are mostly cooked, about 2 minutes.

5. Add in the tomatoes. Saute on medium flame till the tomatoes shrink , 1-2 minutes.

6. Now, keeping the flame medium, add in the water. Add in salt and turmeric powder, and mix well. Keep on medium flame till the water starts boiling.

7. At this stage, add in the lemon juice, Vangi Bath powder and red chilli powder (if using). Mix well.

8. Still keeping the flame medium, add the roasted sooji to the pan, little by little. Keep stirring constantly, to prevent the formation of lumps.

9. Cook on medium flame till the mixture thickens, the water dries up, and the sooji is cooked through. This should take 2-3 minutes. Stir constantly to avoid sticking to the bottom of the pan.

10. When almost done, mix in the finely chopped fresh coriander. Switch off gas when the Khara Bath is done. Serve hot, with chutney of your choice.


1. Adjust the quantity of water you use, depending upon the consistency of the Khara Bath you require. Here I have used 3 cups of water per cup of rava. In traditional Old Bangalore eateries, you will find this Khara Bath quite runny in texture, almost like a liquid-y khichdi.

2. I have used store-bought Vangi Bath powder from Sanketi Adukale. You can make your own Vangi Bath powder at home as well.

3. If the heat from the green chillies and the Vangi Bath powder is enough, you can skip the red chilli powder entirely.

4. You can skip the lemon juice entirely, but I personally prefer adding it in because I love the slight tartness it adds to the Khara Bath. Alternatively, you could use more tomatoes in the preparation.

5. I prefer using the more tart Nati (country) tomatoes in the Khara Bath, as opposed to the ‘farm’ variety.

6. A simple coconut chutney is the best accompaniment to this Khara Bath.

7. Bisi Bele Bath powder can be used in place of Vangi Bath powder, in the above recipe.

8. A little fresh grated coconut can be added to the Khara Bath too. It adds a lovely flavour to the dish. I haven’t, here.

Did you like this recipe? Do tell me, in your comments!


Fada Lapsi| Broken Wheat Pongal

Broken wheat (dalia) is commonly used in making savoury khichdi. However, did you know that it can also be used in the preparation of a delicious sweet dish? I’m talking about Fada Lapsi, a beautiful dessert hailing from the state of Gujarat, made with broken wheat (‘ghaun na fada‘ in local parlance) and jaggery.

Fada Lapsi is a traditional dish, considered to be highly auspicious in Gujarat. It is typically prepared to celebrate engagements, weddings and similar occasions, as well as festivals like Raksha Bandhan, Diwali and Janmashtami. I present the recipe for Fada Lapsi today, for the Foodie Monday Blog Hop. The theme for the blog hop this week is #MeetheBandhan, wherein all of us are showcasing Raksha Bandhan-special dishes. When Archana of The Mad Scientist’s Kitchen suggested this theme, Fada Lapsi was the first thing that came to my mind – and here we are!

Different families have different ways of making Fada Lapsi, with the basic ingredients remaining more or less the same. I make it the way a Gujarati friend of mine taught me, years ago – making a jaggery syrup first, adding cooked broken wheat to it, and then cooking everything together again. This isn’t unlike the making of the Tamilnadu Sakkarai Pongal and, hence, it wouldn’t be wrong to call this Broken Wheat Pongal too.

The use of broken wheat (as opposed to rice or semolina) and jaggery renders this a relatively healthy dessert. I use a limited amount of ghee too, just enough to make the lapsi fragrant and inviting. The milk and dry fruits going in make sure the Fada Lapsi tastes rich and delectable. The broken wheat gives the dessert an interesting texture, too. What’s more, it’s an easy-peasy recipe that doesn’t need much expertise or effort. You have got to try this out!

Let’s now check out the recipe for Fada Lapsi or Broken Wheat Pongal. I’m also sharing this recipe with Fiesta Friday #288. The co-host this week is Antonia @

Ingredients (serves 5-6):

  1. 1 cup broken wheat aka dalia
  2. 1 cup full-fat milk
  3. 2-1/2 cups + 2 cups of water
  4. 2 cups jaggery
  5. 2 tablespoons ghee
  6. 1/2 teaspoon cardamom powder
  7. 10 cashewnuts
  8. 10 almonds
  9. 1 tablespoon raisins


  1. Wash the broken wheat thoroughly under running water, a couple of times. Drain out all the excess water.
  2. Take the washed and drained broken wheat in a wide vessel, and add 2-1/2 cups of water and 1 cup of milk to it. Place the vessel in a pressure cooker. Pressure cook on high flame for 4 whistles or till the broken wheat is well cooked. Let the pressure release naturally.
  3. Meanwhile, take the jaggery powder in another pan, and add in 2 cups of water. Place on high heat. Allow the jaggery to melt entirely in the water. Switch off the gas when the jaggery syrup comes to a boil. Do not bring the syrup to a string consistency – just allow it to come to a boil and then switch off the flame.
  4. When the pressure in the cooker has entirely gone down, place the pan with the jaggery syrup on medium flame. Remove the cooked broken wheat from the cooker, and add it to the jaggery syrup. Cook on medium flame till the mixture thickens, 3-4 minutes. Stir intermittently, to avoid sticking to the bottom of the pan. Switch off gas when the Fada Lapsi is still quite runny – it thickens considerably on cooling.
  5. Chop the cashewnuts and almonds roughly. Keep aside.
  6. Heat the ghee in a small pan. Add in the raisins, cashewnuts and almonds. Wait till the raisins plump up and the cashewnuts and almonds brown slightly. Take care to ensure that the ingredients do not burn. Once done, pour the ghee with the raisins, cashewnuts and almonds onto the cooked Fada Lapsi. Add in the cardamom powder too. Mix well.
  7. Serve the Fada Lapsi piping hot, warm, at room temperature or chilled, as per personal taste preferences.

Did you like this dish? Do tell me, in your comments!

Pudina Pulav| Mint Vegetable Rice

I love the freshness that mint (‘pudina‘ in local parlance) adds to a dish. The addition of the green leaves, sort of, seems to bring food to life, both in terms of fragrance and flavour. I’m fond of adding fresh mint leaves to quite a few things, but my most favourite thing to use them in is Pudina Pulav or Mint Vegetable Rice. I’m here today with a family recipe for this rice dish!

I learnt how to make Mint Vegetable Rice from my sister-in-law when I was a newlywed. This is a pulav with a South Indian bent, quite popular in restaurants and homes in this part of the country. It has always been a favourite in the husband’s family, and remains so till date. No wonder why, considering it is such an easy-peasy one-pot recipe, yet manages to be a flavour bomb. It can be made using very little oil, too. Pudina Pulav is comfort food for the husband, and is often the dish I cook on lazy days when I don’t want to put in too much of an effort.

We usually make this rice dish in a pressure cooker, with whatever vegetables are available. You can make it in a pan minus the veggies too. It will still be just as delicious, just as beautiful. Pair it with some curd or raita, and a hearty meal is ready.

In itself, the Pudina Pulav is a completely plant-based, vegan food. It is entirely gluten-free too.

Swaty of Food Trails suggested #Herbalicious as the theme for the Foodie Monday Blog Hop this week, wherein we are required to share recipes using various herbs. This gave me just the perfect foil to share this favourite recipe from our family’s cookbooks.

Let’s now check out the recipe for Pudina Pulav. I’m sharing this recipe with Fiesta Friday #287, the co-hosts this week being Jhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine.

Ingredients (serves 4):

  1. 1 cup rice
  2. 1 medium-sized carrot
  3. 1 medium-sized onion
  4. 5-6 beans
  5. 1/4 cup green peas
  6. 1 medium-sized potato
  7. Salt to taste
  8. Red chilli powder to taste (optional)
  9. 1/2 tablespoon oil
  10. 2-3 green cardamom
  11. 2-3 cloves
  12. A 1-inch piece of cinnamon
  13. 2 small bay leaves
  14. 2-3/4 cups water

To grind into a paste:

  1. 2 green chillies
  2. 2 tablespoons fresh grated coconut
  3. A handful of fresh coriander leaves
  4. A handful of fresh mint leaves
  5. A 1-inch piece of ginger
  6. 5-6 cloves of garlic
  7. A small onion


1. First, we will grind the paste required to make this pulav. Chop up the mint and coriander leaves roughly and take them in a mixer jar. Peel the ginger and onion, chop roughly and add to the mixer jar too. Add in the grated coconut. Chop up the green chillies, peel the garlic cloves, and add these in too. Grind everything to a smooth paste with a little water. Keep aside.

2. Now, we will chop the veggies required for the pulav. Remove strings from the beans and chop into large pieces. Peel the potato and carrot, and chop into large pieces. Slice the onion length-wise. Keep aside.

3. Wash the rice under running water a couple of times. Drain out all the water. Keep aside.

4. Take the oil in a pressure cooker base and keep it on high heat. When the oil gets hot, add the cinnamon, cloves, cardamom and bay leaves to the cooker. Let them stay in for a couple of seconds.

5. Now, add in all the veggies we prepared earlier. Add in the green peas too. Saute for a minute.

6. Add in the washed and drained rice, as well as the paste we ground earlier. Saute for a minute.

7. Add in 2.5 cups of water, plus salt to taste. Add a dash of red chilli powder if the heat from the green chillies is not enough. Mix well.

8. Close the pressure cooker and put the weight on. Pressure cook for 3 whistles on high flame. Let the pressure release naturally.

9. Once the pressure has fully gone down, serve the Mint Vegetable Rice hot with raita of your choice.


1. You may add a little garam masala and/or lemon juice to the pulav too. I don’t, usually.

2. Ghee can be used in making the pulav, in place of the oil.

3. Adjust the quantity of water you use, depending upon the kind of rice you use. I have used Sona Masoori rice here.

4. I have used a 5-litre pressure cooker to make this Pudina Pulav.

5. Cashewnuts can be added to the Mint Vegetable Rice too, especially if you are making it for a special occasion. I usually don’t.


Did you like this recipe? Do tell me, in your comments!

Ragi Roti|Gluten-Free Finger Millet Flatbread

I am here today with a recipe for Ragi Roti, Karnataka-style finger millet flatbread that is completely gluten-free.

I have been thinking a lot about gluten-free foods, lately. I have met several people of late who have been following a gluten-free diet for themselves and/or their families, for various reasons. We have had interesting discussions about how wheat chapatis and bread used to form an integral part of their meals earlier, and how they quit these to move on to other gluten-free products. This got me thinking about the various gluten-free preparations that are possible in Indian cooking, and how I could help these families make something delicious and simple, which would fit into their dietary requirements. Coincidentally, a discussion on gluten-free foods started in our Foodie Monday Blog Hop group too, and I heartily agreed when Batter Up With Sujata suggested that all of us showcase #GlutenFreeTreats on our blogs this Monday. Hence, this recipe for Ragi Roti.

But first, let’s try to understand what gluten is and what exactly a gluten-free diet entails.

What is gluten?

Gluten is something that occurs naturally in certain grains such as wheat, rye and barley. It is what gives elasticity to dough made using these grains, helps food retain shape and texture.

Why does one follow a gluten-free diet?

Mostly due to medical reasons. Celiac disease and gluten sensitivity are two major reasons people are advised to go off gluten. There are also some who might not be diagnosed with these conditions as such, but prefer a gluten-free diet because it helps their gut. I have also come across women who have been recommended a gluten-free diet for relief from PCOS (Polycystic Ovarian Syndrome). Going gluten-free has also been suggested for improvement in children with hyperactivity and/or ADHD (Attention Deficit Hyperactivity Disorder).

Here, I’d like to say that I’m neither a medical practitioner nor a nutritionist, just someone who’s trying to understand the various types of foods and dietary requirements of the world. I share this here, on the basis of my interaction with people and the reading I’ve resorted to, in the hope that this information will benefit someone.

What does going gluten-free mean?

Following a gluten-free diet means, very obviously, avoiding the whole grains that naturally contain gluten – wheat, barley, rye and the likes. Food made from these grains would need to be substituted with others that are entirely gluten-free – finger millet (ragi), pearl millet (bajra), or sorghum (jowar), for instance.

You would also need to closely check labels of processed foods, to understand if there is wheat or any other glutinous food included therein. For instance, wheat flour is commonly mixed with asafoetida, to make processing easier. Abstaining from gluten would also mean refraining from processed foods such as this.

Some foods might be gluten-free as such, but might be processed in a facility where foods with gluten have also been processed. There might be some cross-contamination in this case, that people following a gluten-free diet should avoid.

Some products like sauces, canned fruits or vegetables, malted milk products, pre-chopped fruits or vegetables, ice cream and mocktails should also be checked for gluten inclusion and/or cross-contamination.

Read more about a gluten-free diet in this Healthline article.

Gluten-free preparations in Indian cooking

Indian cooking in general uses several grains and flours that are gluten free. There are various preparations using gram flour, oats, rice, rice flour, ragi flour, jowar, bajra and the likes that are not only gluten-free but quite nutritious too. A simple step such as avoiding asafoetida in tempering can make various Indian foods completely gluten-free. You will find quite a few gluten-free preparations on my blog as well.

Ragi Roti or Gluten-Free Finger Millet Flatbread

Coming back to the ragi roti, let me tell you that this is a delicious flatbread. It requires very few ingredients and is quite simple to prepare, once you get the hang of it.

Ragi aka finger millet is loaded with health benefits, and this roti is a good way of harnessing them.

The recipe I share with you here indicates the way ragi roti is largely made in Karnataka. It is quite a popular food in the homes of Bangalore, as well as in Old Bangalore-style restaurants.

Let us now see how to go about making this Ragi Roti. I’m linking this recipe to Fiesta Friday #286, co-hosted this week are Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health.

Ingredients (makes 7-8 rotis):

  1. 1-1/2 cups finger millet aka ragi flour
  2. Salt to taste
  3. 1 teaspoon cumin seeds
  4. 1/4 cup sour curd
  5. 1 medium-sized onion
  6. 2 green chillies
  7. 1 tablespoon finely chopped fresh coriander
  8. 1 sprig fresh curry leaves
  9. Oil, as needed to make the rotis


1. Take the ragi flour in a large mixing bowl. Add in salt to taste, cumin seeds, sour curd and chopped coriander.

2. Chop the onion finely and add to the mixing bowl.

3. Chop the green chillies and curry leaves very finely. Add to the mixing bowl.

4. Mix all the ingredients in the bowl together. Adding water little by little, form a soft dough. The dough will be a bit sticky – do not make it too dry.

5. Get a thick dosa pan nice and hot.

6. In the meantime, we will begin preparing the ragi rotis. For this, grease a piece of plastic or banana leaf with a little oil and place a small ball of the ragi dough on it. Using slightly wet fingers, pat it with your hands to spread it out till it forms a circle. If the roti breaks while patting, just seal the edges and continue to pat till you get a circle that is slightly thicker than a regular chapati. Poke 2-3 holes in the ragi roti, using your hands, to ensure even cooking.

7. Now, with lightly wet hands, gently loosen the roti from the plastic sheet/banana leaf, sliding it onto the hot pan. Make sure you don’t get the plastic sheet or banana leaf in contact with the hot pan.

7. Spread a little oil around the ragi roti and let it cook for about 2 minutes on medium heat. The roti should turn a slightly darker colour on the bottom. Then, flip it over and cook for about 2 minutes on the other side as well. Transfer the roti to a serving plate. Serve hot with coconut chutney or pickled onions.

8. Prepare ragi rotis from all the dough in a similar manner.


1. Making ragi roti this way requires a bit of patience and practice. Do not be disheartened if you do not get it right immediately.

2. Grated carrots and/or coconut can be added to the ragi roti dough too. Here, I haven’t.

3. You may mix some wheat flour with the ragi flour, to make the rotis easier to shape. I haven’t, here, considering I was to make a gluten-free preparation.

4. These ragi rotis are best consumed hot, straight off the stove.

5. I have included some tips to make the shaping of the ragi roti easier, in the above recipe. Please read the entire recipe carefully before proceeding to make the dish.

Did you like this recipe? Do tell me, in your comments!

Bun Halwa| Easy Bread Halwa Without Milk

I was introduced to Bun Halwa on our visit to the temple town of Madurai, a couple of years ago. While breakfasting at the iconic Gopu Iyengar’s one day, Bun Halwa was on the list of specials. We had never tried it before, were intrigued enough to order it, and fell in love with it when it arrived. When they saw how much I was enjoying the piping-hot halwa, the serving staff was kind enough to teach me how to go about making it. After that, this has been a go-to dessert at our place, any time we have buns (or bread!) left over.

I present to you today the way I prepare Bun Halwa at home, largely the way I learnt at Madurai, with a few little flourishes of my own. Let me tell you that this is one super simple dessert to make, one you can blindly trust when you have unannounced guests over and need to make a sweet treat in a jiffy. It’s a delicious, delicious way to use up those last few bakery buns or bread that have been lying around the house, threatening to go stale! 🙂

Let’s now check out the recipe for Bun Halwa aka Easy Bread Halwa.

Ingredients (serves 2):

  1. 2 medium-sized buns
  2. About 4 tablespoons ghee
  3. 1/2 cup sugar
  4. 1 cup water
  5. 1 tablespoon raisins
  6. 6-7 cashewnuts
  7. 6-7 almonds
  8. 2 generous pinches of cardamom powder
  9. 4-5 glace cherries for decoration (optional)


1. Cut up the buns into small squares. Keep ready.

2. Heat 1 tablespoon ghee in a pan, and add the bun pieces to it. Fry the bun pieces on medium flame till they get brown and slightly crisp. Do not burn them. Transfer the fried pieces of bun to a plate and keep aside.

3. In the same pan, take the water and sugar together and place on high heat. Let the sugar get completely dissolved in the water.

4. When the sugar syrup starts bubbling, reduce the flame to medium. Add in the fried bun pieces. Mix well, mashing the bun pieces with your ladle. Add in a tablespoon more of ghee.

5. Continue to cook on medium flame, stirring constantly, till the mixture leaves the sides of the pan begins to come together like a halwa. Add 1 more tablespoon of ghee to the pan at this stage, and mix well. Switch off gas.

6. Mix the cardamom powder to the Bun Halwa.

7. Now, chop the almonds and cashewnuts roughly. Heat the remaining 1 tablespoon ghee in a small pan. Turn the flame down to medium, and add in the raisins and the chopped cashewnuts and almonds. Mix well and let them stay in till the raisins plump up and the nuts begin to brown. Don’t let the dry fruits and nuts burn.

8. Mix the fried raisins, cashewnuts and almonds into the Bun Halwa. Serve hot, decorated with chopped glace cherries (if using).


1. I have used two Nilgiri’s tea buns here, which were moderately sweet. If you are using sweeter milk buns instead, you could decrease the quantity of sugar you use.

2. Bread can be used in place of buns. About 6 slices of bread could be used in the above recipe, in the place of the 2 buns.

3. Adjust the quantity of ghee and sugar you use, as per personal taste preferences.

4. A bit of rose essence can be added to this Easy Bread Halwa, too. Here, I haven’t.

5. This Bun Halwa tastes best when had hot or warm.

6. Some versions of Bun Halwa also use milk. I haven’t used any here.

7. Don’t skimp on the ghee, otherwise the halwa will stick to the bottom of the pan and turn out lumpy and tasteless.


This post is for the Foodie Monday Blog Hop. Every Monday, the members of this group share recipes as per a certain theme.

The theme this week is #MithaiMeinTwist, suggested by Sasmita of First Timer Cook. For the theme, we are showcasing Indian dessert recipes with a twist. This Bun Halwa aka Easy Bread Halwa was my choice for the same.

I’m linking this recipe to Fiesta Friday #286, co-hosted this week are Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health.

Mysore Masala Dosa| Karnataka Style Masala Dosa

Mysore Masala Dosa finds pride of place on the menu in most eateries across Karnataka. It is a popular breakfast dish in the state, and there’s no surprise there. This is such a lip-smackingly delicious dosa, after all! I’m here today to share with you guys my aunt’s recipe for Mysore Masala Dosa. She makes them beautifully, and I always make them as per her recipe.

The typical Mysore Masala Dosa is thicker than your regular dosa, crisp on the outside and soft within. A fiery, red, garlicky chutney is spread inside the dosa – the star of the dish, in fact. There is a potato filling inside too, similar to that of the Masala Dosa. Looks-wise, the Mysore Masala Dosa looks quite similar to the Masala Dosa – it is the spicy red chutney in the former that makes all the difference.

The Mysore Masala Dosa is believed to have originated in Mysore, the erstwhile capital of Karnataka state. It is one of the most popular dosa versions around the globe, Karnataka included. Different restaurants have their own style of making the Mysore Masala Dosa, but most do come with one or the other version of spicy red chutney in them. My aunt’s recipe uses a simple red chutney made with coconut, the renowned Bydagi chillies of Karnataka, garlic and salt. We love this dosa to bits – the husband and I – and it features often on our dining table.

This is a completely plant-based recipe, suitable for those who follow a vegan diet. It can easily be made gluten-free too, by avoiding the asafoetida used here.

Without further ado, let’s now check out the recipe for Mysore Masala Dosa.

Ingredients (makes about 8 dosas):

For the potato filling:

  1. 4 medium-sized potatoes
  2. 1 medium-sized onion
  3. 2 green chillies
  4. 1/2 tablespoon oil
  5. 1 teaspoon mustard seeds
  6. 2 generous pinches of asafoetida
  7. Salt to taste
  8. 1/2 teaspoon turmeric powder
  9. Red chilli powder to taste
  10. 1/2 cup water
  11. Lemon juice to taste
  12. 1 tablespoon finely chopped fresh coriander

For the red chutney:

  1. 6-7 Bydagi dried red chillies
  2. Salt to taste
  3. 6-7 garlic cloves
  4. 1 tablespoon fresh grated coconut
  5. 1 teaspoon oil
  6. Water as needed

For the dosas:

  1. 8 ladles of dosa batter
  2. Oil as needed to make the dosas


We will start with some basic prep work.

1. Break up the Bydagi chillies roughly using your hands. Keep them soaked in a little warm water for at least 20 minutes.

2. Cut the potatoes in halves, and transfer to a wide vessel. Add in enough water to cover them. Place the vessel in a pressure cooker. Pressure cook the potatoes for 4 whistles or till they are well cooked. Let the pressure release naturally.

3. Slit the green chillies length-wise, and keep them ready.

4. Chop the onion finely. Keep ready.

Now, we will prepare the red chutney.

1. Peel the garlic cloves. Keep them ready.

2. Heat 1 teaspoon oil in a pan. Add in the grated coconut and peeled garlic cloves. Roast on medium flame till they start emitting a lovely fragrance.

3. Let the roasted coconut and garlic cool down fully, then transfer to a small mixer jar.

4. To the mixer jar, add the soaked Bydagi chilli pieces along with the little water they were soaked in. Add in salt to taste.

5. Grind the ingredients in the mixer jar together to a smooth paste. This is the red chutney you will be using to spread inside your dosas.

We will now get the potato filling for the dosas ready.

1. Get the cooked potatoes out of the cooker, once the pressure has gone down completely. Discard the water that the potatoes cooked in.

2. When the potatoes are cool enough to handle, peel them and roughly mash them.

3. Heat 1/2 tablespoon oil in a pan. Add in the mustard seeds and let them sputter.

4. Add in the slit green chillies and asafoetida. Let them stay in for a couple of seconds.

5. Add the chopped onions to the pan. Cook on medium flame till they start browning.

6. Add the mashed potatoes to the pan, along with salt, turmeric powder and red chilli powder. Mix well. Cook on medium flame for about a minute.

7. Add 1/2 cup water and mix well. Adjust seasonings. Cook for 1-2 minutes on medium flame. Switch off gas.

8. Mix in lemon juice and finely chopped fresh coriander. Your potato filling is ready.

Next, we will prepare the Mysore Masala Dosa.

1. Place a dosa pan on high flame. Let it get nice and hot.

2. When the pan is hot enough, lower the flame to medium. Now, place a ladleful of dosa batter in the centre of the pan and spread it out quickly into a large circle. Use the back of the ladle to do this.

3. Drizzle a little oil all around the dosa. Let it cook on medium flame till it browns on the bottom. This takes 1-2 minutes.

4. Now, flip over the dosa. Cook on the other side for about a minute. Transfer the dosa to a serving plate.

5. Spread a little of the red chutney we prepared earlier, on the inside of the dosa. Place some of the potato filling inside too, in the centre of the dosa. Fold the dosa so as to close it. Serve the Mysore Masala Dosa immediately.


1. I use home-made dosa batter to make the Mysore Masala Dosa. You can use store-bought batter instead, too.

2. Carrots and/or green peas can be added to the potato filling. I occasionally use them.

3. Ghee or butter can be used to make the dosas, instead of oil.

4. Some people add chana dal and/or curry leaves to the potato filling. I don’t.

5. Bydagi dry chillies give the chutney its red colour, without making it way too spicy. Make sure you use Bydagi chillies to make the red chutney. If you don’t have them, you can add some chana dal or fried gram (pottu kadalai) to the chutney – just roast them along with the other ingredients and grind everything together.

6. Don’t spread too much of the red chutney inside the dosas. Spread a little quantity of the chutney with light hand movements.

7. We add some water to the potato filling to make it softer and easy to place inside the dosa. You can skip the water and keep the filling dry as well.

8. For best results, make sure you keep the dosa a little thicker than usual. If the dosa is too thin or too crisp, you will find it difficult to spread the red chutney inside.


This recipe is for the Foodie Monday Blog Hop. Every Monday, we food bloggers who are part of the group showcase recipes based on a pre-determined theme.

The theme this week is #NashtaTime, which was suggested by me. For the theme, all of us are presenting regional breakfast dishes from our home state.

I’m sharing this recipe with Fiesta Friday #285.

Masala Vadai| Spiced Paruppu Vadai

Today’s post is a little nostalgic, a little glum, a little fearful, a little hopeful. It is definitely about a big reality check that all of us need to pay attention to. I’m also sharing our family recipe for Masala Vadai, a monsoon-special delicacy from South India.

I absolutely adore the rains. Rain uplifts my spirits almost immediately. Bangalore becomes all the more beautiful in the rains (yes, waterlogged roads and traffic jams come into the picture too, but I still love it). The heady scent of wet earth, greenery sprouting everywhere, the diffused sunlight peeking through the clouds, the pitter-patter of raindrops – all of it leaves me with a fresh, clean feeling. Life starts anew in the monsoons, and I cannot not be charmed by that. And then, there are the hundreds of delectable monsoon-special foods to think of!

This year, though, there are no signs of a robust monsoon here in Bangalore. It started turning skin-blistering hot in February this year, and a scorching few months followed. The weather definitely started getting cooler in June, but there was no sign of the overcast skies, pleasant drizzles and heavy thunderstorms that usually set foot in Bangalore in April or May. The peacock in my soul has been waiting. Only in the last week or so (in July!) we had the beginnings of rain – cloudy skies in the evenings and a couple of showers. I am eagerly looking forward to the full works that I have come to love Bangalore for. Meanwhile, we had to celebrate the start of monsoon with some Masala Vadai, crispy deep-fried lentil fritters that are a specialty in the South of India.

While we are on the subject of delayed monsoons, I cannot not talk about the acute water crisis that Chennai has been facing for the last few months. It has been disheartening and scary reading media reports about the same. This report about Bangalore’s water situation going the Chennai way scares the living daylights out of me. Ground water in Bangalore (among other Indian cities) has been dipping lower and lower by the year, and there is a huge chance of it running out all too soon. It is time we do something about the situation – or we are going to be left high and dry. As a family, we have been doing our part and I urge all of you to do so, too.

Coming back to the Masala Vadai, they are delicious, delicious things that I just cannot have enough of. Made using coarsely crushed chana dal, jazzed up with onions, fennel, mint, coriander, chillies and curry leaves – these vadais are nothing short of a treat. A simpler version of these vadais is made in South Indian homes on festival days and other auspicious occasions, called Aame Vadai or Paruppu Vadai. I’m presenting an amped-up version here that is just perfect for regular days. Make these as a tea-time snack or when you have guests over, and it’s sure to be a huge hit. It is a great choice for those days when it’s pouring outside and your tastebuds crave for something deep-fried and lovely. 🙂

Amma makes some mean Aame Vadai and Masala Vadai, a skill that she has passed on to me. I have extremely fond memories of Amma waiting with a plate of these fritters for me to get back home from work on rainy days. She knows I love them to bits, and her care and affection washed away all the woes of commuting home, soaked to the skin, in the midst of a downpour.

These fritters are actually super-easy to make. You need to soak chana dal for a few hours, and once that is taken care of, the rest falls into place fairly quickly. Below is the recipe, with some tips and tricks to get the Masala Vadai perfect. This is an entirely plant-based, vegan recipe. It can easily be made gluten-free too, by skipping the asafoetida used here.

Ingredients (makes about 20 vadais):

  1. 1 cup chana dal
  2. Salt to taste
  3. 1/2 teaspoon turmeric powder
  4. 2-3 generous pinches of asafoetida
  5. 2 green chillies
  6. 2 dry red chillies
  7. A 1-inch piece of ginger
  8. 1 tablespoon fennel seeds (saunf)
  9. 1 big onion
  10. A handful of fresh mint leaves
  11. 2 tablespoons of finely chopped fresh coriander
  12. 2 sprigs of fresh curry leaves
  13. Oil, as needed for deep frying


1. Wash the chana dal well under running water, a couple of times, draining out the water from it each time. Add in just enough fresh water to cover the chana dal and let it soak, covered, for 3-4 hours.

2. When the chana dal is done soaking, drain out all the water from it. Transfer the drained chana dal to a mixer jar.

3. Peel the ginger, chop it roughly and add to the mixer jar. Chop the green chillies and dry red chillies roughly and add them in too. Also add salt, turmeric powder and asafoetida to the mixer jar. Coarsely grind the ingredients together, without adding any water.

4. Take the oil for deep frying in a heavy-bottomed pan. Place it on high flame and allow it to heat up.

5. In the meantime, transfer the ground chana dal to a large bowl. Chop the onion, curry leaves and mint finely and add them in. Also add the finely chopped coriander and fennel seeds to the mixing bowl. Mix up the ingredients well.

6. When the oil has heated up fully, reduce the flame to medium. Form 2-3 small patties out of the chana dal mixture we prepared earlier and slide them into the hot oil. Deep fry them on medium flame till brown and crisp on the outside, taking care not to burn them. Shape patties from the entire mixture similarly, and deep fry them in the same way. Serve hot.


1. Do not over-soak the chana dal. Soaking for 3-4 hours is good enough.

2. Prepare the masala vadais immediately after you grind the ingredients. Plan out the soaking according to when you want to make the vadais. Frying the vadais long after the batter has been ground often results into them getting very oily.

3. A handful of dill leaves and/or garlic can be added to the Masala Vadais too. I usually don’t.

4. Increase or decrease the quantity of green chillies and dry red chillies you use as per personal taste preferences.

5. Make sure you fry the vadais on a medium flame. This will ensure even frying and delicious vadais.

6. The oil should get nice and hot before you turn down the flame to medium and start frying the vadais.

7. Grind the chana dal coarsely. Don’t make a fine paste, for best results.

8. Do not overcrowd the pan while frying the vadais. Fry them a couple at a time.

9. If you find it difficult to shape the batter into patties, mix in a couple of tablespoons of rice flour. I typically don’t.


This post is for the Foodie Monday Blog Hop group that I am part of. Every Monday, the members of the group share recipes based on a pre-determined theme.

The theme this week is #RimJhimBarse, wherein we are showcasing monsoon-special recipes. The theme was suggested by Preethi, author of Preethi’s Cuisine, a lovely blog with many wonderful recipes from across the globe.

I’m sharing this recipe with Fiesta Friday #284. The co-hosts this week are Diann @ Of Goats and Greens and Petra @ Food Eat Love.


Did you like the recipe? Do tell me, in your comments!

Hot Cocoa| Easy Hot Cocoa Recipe

Hot chocolate is like a hug from the inside,’ said someone, and they were so very right. A well-made mug of hot chocolate indeed feels like a giant bear hug, warming up your soul and making life look better almost immediately. I would say hot cocoa has the same magical properties. When you can’t make a cuppa hot chocolate, for whatever reason, hot cocoa works just as fine. Well, chocolate anything has the power to uplift your spirits, right?

What’s the difference between ‘hot chocolate’ and ‘hot cocoa’, you ask? Hot chocolate is made using milk and real chocolate, often with embellishments like orange peel, hazelnuts, almonds, cinnamon and the likes. Hot cocoa, on the other hand, is made using milk and cocoa powder, with or without the embellishments. Hot cocoa is thinner – and less rich – as compared to hot chocolate. Both taste different from each other, but both are equally gorgeous. I often don’t have chocolate at home, so a cup of good hot cocoa does the trick for me when I’m feeling cold or sick or down in the dumps. 🙂

July 7 every year is celebrated as ‘World Chocolate Day’, a celebration of all things deliciously, wonderfully chocolate-ey. In commemoration of this special day, our Foodie Monday Blog Hop group is presenting chocolate-based recipes, today. I decided to go with this Easy Hot Cocoa Recipe that I make often and absolutely adore, but have never shared on my blog.

So, here’s how you make some heavenly but easy-peasy Hot Cocoa!

Ingredients (yields 1 mug):

  1. Full-fat milk, a little over 3/4 mug
  2. 1 tablespoon cream
  3. 2 tablespoons sugar
  4. 1-1/2 tablespoons unsweetened cocoa powder
  5. A pinch of cinnamon powder
  6. 2-3 almonds
  7. 2 squares of milk chocolate
  8. 1 slice of candied orange, with peel


1. Take the milk, cream, sugar and cocoa powder together in a saucepan. Place on high flame and bring to a boil, stirring occasionally.

2. Meanwhile, chop the almonds into slivers. Chop the milk chocolate and candied orange roughly. Keep ready.

3. Once the hot cocoa has come to a boil, switch off gas. Mix in the cinnamon powder, and pour it into the mug.

4. Garnish the hot cocoa with the chopped almonds, candied orange and milk chocolate. Serve immediately.


1. I used a standard-sized mug to make this hot cocoa, and the above measurements are reflective of the same. Adjust the quantity of milk, sugar and cocoa as per personal taste preferences.

2. The cream is added for a little bit of indulgence and to make the hot cocoa thicker. However, if you don’t want it, you can skip it altogether or reduce the quantity you use.

3. You can skip the milk chocolate in the garnishing, if you want to. The candied orange and almonds are optional too, but I would not suggest skipping them, as they uplift the hot cocoa like anything.

4. You can skip the cinnamon powder if you don’t like it. I add in very little because I like it that way.

5. Use full-fat milk, cream that is very fresh, and good-quality cocoa powder, for best results. I have used Cadbury’s unsweetened cocoa powder here.


This recipe is for the Foodie Monday Blog Hop group that I am part of. Every Monday, the members of the group present recipes on their blogs, based on a pre-determined theme.

The theme this week is #KuchMeethaHoJaye, in commemoration of World Chocolate Day, as I was saying earlier. Today, we are all talking recipes made using chocolate, chocolate and more chocolate.

The week’s theme was suggested by Renu of Cook With Renu. Check out Renu’s blog for some amazing bakes and beautiful recipes!

I’m also sharing this with Fiesta Friday #283. Your co-hosts this week are Antonia @ and Jhuls @ The Not So Creative Cook.

Instant Khaman| Easy Khaman Recipe

Having grown up in Gujarat, it is but natural that I have a soft corner for the state’s cuisine. Give me a plate of Gujarati food any day, and I’ll get a goofy grin on my face. It speaks directly to my soul. Choosing just one favourite from the vast ocean that Gujarati cuisine is would be an impossible task for me – I love most of the foods the state has to offer. However, I can safely say that khaman ranks high up there, among the top things I love from amongst them. I’m here today with a recipe for Instant Khaman, an easy version of khaman that doesn’t require any prior soaking of lentils.

There are a couple of different varieties of khaman made in Gujarat – the Vati Dal Na Khaman made using soaked chana dal, for instance, and this instant variety, made using gram flour aka besan. Different families have slight variations in the making Instant Khaman, while the basic ingredients remain more or less the same. I share the simple recipe that I learnt from a Gujarati family friend of ours, years ago, tried and tested a countless number of times.

This Instant Khaman recipe yields beautiful results – pillow-soft, fluffy pieces, the perfect mix of sweet and sour and spicy, extremely delicious. This khaman is steamed in a pressure cooker or steamer, with only a little amount of oil used in the tempering. Citric acid and Eno Fruit Salt are the secret ingredients in this recipe, those that work behind-the-scenes to create spongy khaman.

This is an entirely plant-based dish, one suitable for those following a vegan diet. If you simply skip the asafoetida used in the tempering, this Instant Khaman recipe can be made gluten-free as well.

Let’s now check out the proceedure for making Instant Khaman.

Ingredients (yields about 15 pieces):

  1. 1 cup gram flour aka besan
  2. Salt to taste
  3. 1/2 teaspoon turmeric powder
  4. 2 tablespoons sugar
  5. 2 generous pinches of citric acid
  6. 1-1/2 cups water
  7. 1 teaspoon Eno Fruit Salt (plain)
  8. A little oil for greasing the steaming vessel

For tempering:

  1. 1 tablespoon oil
  2. 1 teaspoon mustard seeds
  3. 2 generous pinches of asafoetida
  4. 2-3 green chillies
  5. 1 sprig fresh curry leaves

For garnishing:

  1. 1 tablespoon finely chopped fresh coriander
  2. 1 tablespoon fresh grated coconut


1. Take the gram flour in a large mixing bowl. Add in the salt, sugar, turmeric powder and citric acid.

2. Add the water to the mixing bowl and whisk all the ingredients well, until they are properly combined together. Make sure there are no lumps. You should get a batter that is neither too runny nor too thick. Adjust water/gram flour accordingly. Taste and adjust salt and/or sugar accordingly too.

3. Take about a cup of water in a pressure cooker base. Place a stand inside it. Keep the cooker on high flame and let the water come to a boil.

4. In the meanwhile, grease the bottom and sides of a large, wide vessel with a little oil. Place the greased vessel over the stand, in the pressure cooker, and allow it to get hot too. Make sure water doesn’t enter the vessel.

5. When the water in the cooker is boiling, add the Eno Fruit Salt to the batter. Mix thoroughly. Pour all of the batter immediately into the hot greased vessel inside the cooker.

6. Close the pressure cooker. Do not put the weight on. Steam the khaman on high flame for 12-15 minutes.

7. When the khaman is done steaming, let it sit for a few minutes before opening the cooker. Then, remove the khaman.

8. Sprinkle the fresh grated coconut and finely chopped coriander evenly over the khaman.

9. Heat the oil for tempering in a small pan. Add in the mustard seeds and allow them to sputter. Add in the asafoetida, chopped green chillies and curry leaves and let them stay in for a couple of seconds. Pour this tempering evenly over the khaman.

10. Cut the khaman into pieces using a sharp knife. Serve hot, warm or cold.


1. Citric acid, commonly available in several departmental stores, works best in the making of Instant Khaman. This is an industrially manufactured substance, but considered to be quite safe when used occasionally in small quantities. Read this article by Healthline for more details.

2. Citric acid occurs naturally in citrus fruits like lemon. Therefore, lemon juice can indeed be used as a substitute for citric acid in the above recipe. However, it doesn’t yield the beautifully light and fluffy khaman that you get by using store-bought citric acid.

3. The time taken for the khaman to get steamed differs on the basis of various factors – consistency of the batter, make of pressure cooker, etc. However, anywhere between 12 to 15 minutes works in most cases.

4. Steam the khaman till a skewer inserted into the centre comes out mostly clean. Do not over-steam the khaman, as this might cause them to become hard.

5. Eno Fruit Salt is typically used in Gujarati households for the batter to rise, which goes a long way towards ensuring that the khaman turn out spongy-soft. Make sure you use the plain version, without any flavouring added to it.

6. Add the Eno Fruit Salt at the very end, just before the batter goes into the pressure cooker for steaming.

7. Use a fresh packet of Eno Fruit Salt, every time you make Instant Khaman. Also, do check its ‘best before’ date. Fruit salt that has been open or lying around for some time or past its ‘best before’ date might not work very effectively in the above recipe.

8. For best results, use fresh besan aka chickpea flour which is free of any odours or pests.

9. Baking soda can be substituted for the Eno Fruit Salt, as far as I know, but I have never tried that out.

10. Adjust the quantity of sugar as per personal taste preferences. Ideally, khaman batter should be a good mix of sweet and sour.

11. The khaman batter should neither be too runny nor too thick. Sticking to the ratios of ingredients provided above helps arrive at just the right batter consistency.

12. Sesame seeds can be added in while tempering the Instant Khaman. I haven’t, here.

13. Don’t overdo the citric acid in this recipe. Use only two good pinches for the above quantities of ingredients, and that is enough. More citric acid would make the khaman too sour.

14. In Gujarat, khaman – instant or otherwise – is traditionally served with Papaya Nu Kachumber and/or a sweetish version of gram flour chutney, called Kadhi Chutney.


This recipe is for the Foodie Monday Blog Hop group that I am part of. Every Monday, the members of this group present recipes based on a pre-determined theme.

The theme for the Foodie Monday Blog Hop is #JamvaChaloJi, suggested by the very talented blogger Mayuri, who writes at Mayuri’s Jikoni. All of us are showcasing recipes from Gujarat, for the theme.

I’m also sharing this recipe with Fiesta Friday #282. The co-host this week is Antonia @

Pineapple Kesari Bhat| Pineapple Rava Kesari

Celebrations are in order!

The Foodie Monday Blog Hop group that I am part of has turned 200! Quite a big achievement this is, #200NotOut, an occasion that warrants a special recipe. So, here’s presenting to you – Pineapple Kesari Bhat aka Pineapple Sheera or Pineapple Rava Kesari.

I’m sure you guys would have noticed me presenting a new recipe every Monday, based on a certain theme. Well, that’s the way the Foodie Monday Blog Hop works. I joined the group when the group had just reached the milestone of 100 weeks, and have absolutely loved journeying with the other fellow foodies in the group, this far.

The Foodie Monday Blog Hop bloggers surely are a talented bunch, and we have creative themes coming up every week. Over the years, we have talked, discussed, shared ideas, suggested tips and tricks, exchanged recipes, critiqued, met and shared food, bonded. And through it all, I have grown.

The group has stretched my horizons, helped me better my cooking from different cuisines around the world. My photography has definitely improved, from where I started out from. I structure my posts better now, and this group has played an important role in that. Learnings – big and small – have been manifold.

For the 200th episode of the Foodie Monday Blog Hop, we members decided to cook from each other’s blogs. I was assigned Renu’s blog, Cook With Renu, which is a beautiful collection of many recipes from around the world. Several interesting bakes feature therein as well. I chose this recipe to recreate from her blog, because all of us at home love Pineapple Kesari Bhat to bits, including the bub.

Pineapple Kesari Bhat is a version of sheera redolent of ghee and fruit that you will come across in several restaurants across Bangalore. I have also encountered it at a few places in Madras, and have been served this sweet treat during meals at weddings and other festive occasions. It surely is a gorgeous thing, something you must definitely try out, especially so if you love pineapple.

Let’s now check out how I made the Pineapple Kesari Bhat, with a few variations to Renu’s recipe.

Ingredients (serves 4):

  1. 3/4 cup fine rava (sooji or semolina)
  2. 2 tablespoons + 2 tablespoons of ghee
  3. 1 tablespoon raisins
  4. 10-12 cashewnuts
  5. 1-1/2 cups water
  6. 3/4 cup sugar
  7. 1 heaped cup chopped pineapple, cores and thorns removed


1. Grind the pineapple pieces to a coarse puree, in a mixer. Keep aside.

2. Chop up the cashewnuts roughly. Keep aside.

3. Heat 2 tablespoons ghee in a pan. Add the rava to the pan. Roast the rava, keeping the flame medium, till it attains a consistency like wet sand and becomes fragrant. This should take 1-2 minutes. Take care to ensure that the rava does not burn.

4. Transfer the roasted rava to a plate. Keep aside.

5. Heat the water in the same pan, on high flame, till it reaches boiling point.

6. Now, turn the heat down to medium and add the roasted rava to the pan, a little at a time. Stir constantly, to avoid lumps forming.

7. Add the sugar to the pan, along with the pineapple puree. Mix well. Let the mixture cook on medium heat for about 2 minutes or till it starts to thicken. Stir intermittently.

8. Meanwhile, heat the remaining 2 tablespoons of ghee in another pan. Add the cashewnuts and raisins to the ghee. Fry on low heat till the raisins plump up and the cashewnuts brown. Take care to ensure that they do not burn. Add the ghee along with the fried cashewnuts and raisins to the mixture in the other pan. Mix well.

9. When the mixture has thickened up but is still a bit runny, switch off the gas. The Pineapple Kesari Bhat thickens further on cooling. Serve the kesari hot or at room temperature.


1. Use a ripe, juicy, sweet pineapple for best results. However, make sure it is not overly ripe.

2. Make sure all the cores and thorns from the pineapple are removed, before using it in the sheera.

3. Grinding the chopped pineapple coarsely ensures that you get little bits and pieces of the fruit in your mouth while eating. Considering everyone in my family loves that, I keep the puree coarse. However, you may puree it smoothly too if you so prefer.

4. Use fine sooji or rava in this Pineapple Kesari Bhat recipe, for best results.

5. Use good-quality ghee, adjusting the quantity as per personal taste preferences. The above quantity of ghee worked out just perfectly for us.

6. Adjust the quantity of water, depending upon how runny you want the Pineapple Rava Kesari to be. You can also cook the kesari in a mix of milk and water.

7. I have used raisins and cashewnuts in this Pineapple Rava Kesari. You may even add in almonds.

8. Make sure you are stirring constantly while adding the roasted rava to the boiling water in the pan. This is important to ensure that there are no lumps.

9. The Pineapple Rava Kesari thickens on cooling, so make sure you switch off the flame while it is still on the runnier side.

10. Food colour is sometimes added to Pineapple Rava Kesari to give it a pretty golden yellow or orange hue. I haven’t used any here.

11. Jaggery can be used in place of sugar here, but it alters the taste of the dish. I like this version with sugar, as does everyone else in my family, so I prefer this. And it’s a once-in-a-while indulgence anyway.

12. It is not uncommon to add a pinch of salt or a few cloves to kesari, too stop the sweetness from getting too overwhelming. I don’t use these.

I hope you will try out this recipe! Do share your feedback, in your comments.


I’m linking this recipe to Fiesta Friday #281. Do hop over to see the other interesting recipes there!