Archive for the ‘Wheat based dishes’ Category


This is a very good evening snack and is  prepared by mixing jaggery with wheat flour. Persons with a sweet tooth, especially children, like it immensely. The recipe is very easy to prepare. It is an item that can be had for a change and also a filling one. A similar spicy preparation called Mitsani Maskat is given in a separate post. Given below is the sweet one.
Wheat flour-1cup,
a pinch of salt,
coconut scrapings- 2 tbsp
ripe plantain- 1 (medium size)
cardamom powder-1tsp and
ghee as required.
Crush the banana and jaggery together.
Add flour, salt, cardamom  powder and the coconut to it.
Mix well to make a semi-solid  dough.
Smear ghee on the tawa and spread the dough with  wet hands.
When the bottom side is cooked, turn it over to the other side.
Put ghee again all around the sides and cook till done.

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MASKAT-MITSANICHE(Spicy Konkani Pizza)

Maskat is a Konkani name for a snack, similar to roti/chappathi/paratha, but will be a bit thick like a pizza. It can be termed as Konkani pizza. This is a very good evening or even a dinner snack and can be prepared by adding chillies and salt or for those who have a sweet tooth, can be prepared with Jaggery (God in Konkani) also. The spicy one is given below. The sweet one is explained in a separate post, Maskat-Godsaniche.


Wheat flour-1 cup,
Coconut scrapings  2 tbsp ( or onions chopped 2tbsp)
(or both combined)
water-  as required for kneading
green chilly-2.
curry leaves chopped
oil- 2 tsp,
salt to taste
ginger-a small piece chopped.
Method: Add all the items except oil, to the flour and knead the mix adding water slowly to make a semi-solid dough.
Keep tawa on fire, put oil and place the dough on it and spread it with a wet hand to form a thick dosa-like shape.
Keep it covered, till it gets cooked.
When it gets cooked on the bottom side, turn it over.
Pour a little oil around the sides.
Cook till done.
Goes well with onion chutney.
Can have with other chutneys also.

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In earlier times, clean and sorted rice was not available. People used to clean it at home. While cleaning, sorting was also being done to separate the pieces(called paam) from the full size. While the full size rice was used for making plain rice, the pieces called ‘paam’ was  used to prepare upma or for making dosa/idli, etc.  The preparation of upma using paam is given below.


paam(rice rawa)-200gms,

coconut scrapings-1 cup,

red chillies-4(cut into pieces)

ginger-1″ piece, skinned and chopped(optional),

urid dal-2tsps,

mustard seeds-1tsp,


salt to taste and

curry leaves.


Heat oil in a pan, crackle mustard seeds.

Add to it, urid dal, fry a little and add chillies, ginger and curry leaves. Fry for a minute.

Add 5 cups of water and salt to the above fried mix and bring it to a boil.

Add rawa, simultaneously stirring it.

Cook on a low flame till the water is completely evaporated.

Add coconut scrapings and mix well.

Put off the flame and close it with a lid.

Upma is ready.

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This dosa is prepared on Ekadasi days in Konkani homes.


white(bombay) rawa -3 cups,

urid dal-1 cup,

jeera-1tsp and

salt to taste,

oil to prepare dosa.


Soak urid dal for 3 hrs.

Roast rawa to a light brown shade.

Grind urid dal to very fine batter, add salt and keep it overnight.

Next day morning, add the rawa and jeera. Mix well. If required, add a small quantity of water to get a dosa consistency batter.

Ensure that no lumps are formed while mixing the rawa. Keep it for 10 mts.

Batter is ready for making dosa.

Chutney, sambar, pickles or a spicy side dish will go very well with this dosa.


Idlis can also be made with this batter.

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An easy dish to be prepared from the parched rice(poha), this  upma can be used as a breakfast.When unexpected guests arrive, this upma can be prepared instantly and becomes very handy.


Parched rice, thick variety{flattened rice/poha)-250gms,

coconut scrapings-1 cup,

green chillies-3,

mustard seeds-1tsp,



salt to taste and

curry leaves.


Wash the parched rice, squeeze the water completely(do not soak), add salt and mix well.

Keep aside for 10 mts.

Crackle mustard seeds in a pan, add jeera, chopped green chillies, curry leaves and the parched rice.

Mix well and fry for 5 mts on a low flame.

Roll it over  in between.

Add coconut scrapings and cook for another 2 mts.

Uppuma is ready.


Chopped corriander leaves can be added, to enhance its flavour.

Value added:

This item can be made as a vegetable upma, by adding vegetables(cut into small pieces) like  potato, carrots, beans, cauliflower, green peas, etc.

Onions(finely chopped) adds to the taste and flavour.

Wash and cut the vegetables to very small pieces.

Heat a tbsp of oil in a pan and fry the chopped onions to golden brown shade.

Add the cut vegetables and cook on a low flame, closing the pan with a lid.

When done, add this to the plain upma. Mix well.

The vegetable upma is ready.


1)It will be better to cook the onion and vegetables and keep it ready so that when the Upma is almost done, the veg.+onion mix can be added to the upma and mix well and then add the coconut scrapings and cook for another 2mts.

2) In case of veg. upma, the coconut scrapings can be dispensed with.

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This halwa is rich and very tasty. But it needs lot of efforts to prepare. The process also is bit long. It is a delicacy and liked by everyone because of its taste and flavour. It is a young children’s favourite.


whole wheat-250gms,


cashew nuts/almonds-50gms,


cardamom powder-1tsp and

a pinch of orange colour.


Wash and soak the wheat for 24hrs.

Grind in a mixer adding more water(approx. 2cups) to a course texture.

Sieve the contents either with a metallic/plastic sieve or with a clean and slightly coarse thin cotton cloth, separating the coarse sediments and the water mixed with fines of wheat.

Collect the fine mixture in a vessel and grind the coarse sediments again in a mixie with more water.

Continue the process of separating the coarse sediments and the fines with water, 3 to 4 times, to pick up most of the fines of the wheat.

Throw away the coarse sediments.

Keep the fines with the water in the vessel for an hour to allow the fines to settle down at the bottom.

Remove the water on the top carefully without losing any of the fines.

Add the colour and the chopped cashew nuts/almonds to the fines and mix.

Take a thick bottom, wide mouthed vessel, make sugar  syrup using 1 cup of water to one thread consistency.

Add the wheat fines to the sugar solution. Keep stirring continuosly. The mixture will start loosing the water. Keep stirring without interupption till the contents become thick.

Lower the flame to the medium.

Start adding ghee little by little. It will continue to be absorbed by the contents.

Once the contents get fully cooked in the ghee, it will stop absorbing the ghee and the ghee can be seen floating around.

Bring the flame to low and continue roasting the contents without adding any more ghee. Keep stirring continuously during this process.

While doing this, a stage will be reached when the contents become one whole mass without sticking either to the laddle or the vessel.

Switch off the flame, add cardamom powder and mix well.

Spread it on a ghee smeared wide flat bottomed plate, level it with the help of a katori and wait to have it cooled down.

Cut it into pieces.

Gova Halvo is ready for serving.

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This is a common breakfast item in almost all homes in South India. This is especially an excellent instant dish which can be prepared whenever unexpected guests arrive. A good side dish for upma is the kukka(potato) humman along with the coconut chutney.


white(bombay) rawa-1cup,

water-2 cups,

green chillies-3(cut into halves),

ginger-1′ piece(chopped),

urid dal-1tsp,

mustard seeds-1 tsp, 

cashewnuts-a few(cut into pieces),



salt to taste,

and curry leaves.


Roast rawa in a pan till it takes a very light brown shade.

Remove from flame. 

Heat a pan, add oil and crackle the mustard seeds. Add urid dal, chillies, ginger, cashew nuts and the curry leaves and saute(fry) for 2 to 3 mts till the cashew nut pieces and urid dal turns golden brown.

Add water and when it boils, add the salt and stir. Turn the flame to a low and then add the rawa very slowly while continuously stirring it.

Once the rawa is completely added, turn off the flame, add 2tsps of cow’s ghee and thoroughly mix it. Ghee imparts an excellent flavour to the upma.

Upma is ready. Close it with a lid. It can be served after 5 mts. 

NOTE: Continuous stirring while adding rawa is very important, as otherwise there is every likelihood of formation of  lumps without much cooking.


Vegetables such as green peas, carrots, beans, potatoes and onions, cut into small pieces, can be added to enhance the taste and nutrition value. The vegetables should be added after the cashew nuts and urid dal turn brown. Allow the vegetables to get cooked, before adding the water

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Though the white rawa upma is common  in all states of India, konkanis prefer to prepare the upma with the wheat rawa(Dalia) as it is more nutritious and tasty. These days, as most people go for the whole wheat preparations including the bread used in breakfast, use of whole wheat rawa for making upma will give a much more wholesome and nutritious breakfast, especially to young kids. Addition of a few sauted cashewnuts and a spoon of cow’s ghee will greatly enhance its taste and flavour.


whole wheat rawa(Med. coarse)-1 cup,


green chillies-2(cut into halves),


cashewnuts-5(cut into pieces),

coconut scrapings-2tbsps,

urid dal-1tsp,

mustard seeds-1tsp,

salt to taste,


oil-1tbsp  and

curry leaves.


Heat oil in a shallow pan, crackle mustard seeds and add urid dal, cashewnut pieces, green chillies , ginger(crushed)  and curry leaves and saute for a minute till the dal and nut pieces turn to a golden brown shade.

Add water and salt to the above and wait till it boils.

Add the rawa slowly and go on stirring while pouring. Continue cooking on a med.flame till the water is almost completely evaporated.

Remove from the flame, add  the coconut scrapings and ghee, and mix well.

Close with a lid and keep aside for 5 mts.

Upma is ready.


It can be served as it is or along with any preferred side dish. For children, a spoonful of sugar can be sprinkled on the top.




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