Posts Tagged ‘Wheat Preparation’



This is a wholesome breakfast in many South Indian homes. It is also very convenient to prepare, when guests are around.

For Puris.


Whole wheat flour(atta)-2cups,

salt-to taste,

oil for frying.


Mix atta and salt and make a tough and hard dough.

Apply little oil and knead well and keep aside for 15 mts.

Heat oil in a pan.

Roll out puris on a flat wooden surface. .

Deep fry them, one by one.

Fry both sides on getting golden brown.

Puris are ready.

For Masala.



green chillies-4,

ginger-1″ piece,


chana dal-1tsp,

mustard seeds-1tsp,

turmeric powder-1/4tsp,

curry leaves-a few,

corriander leaves-2tbsps(cleaned and chopped),

salt to taste,

curry leaves-a few,



Cook the potatoes.

Mash them well.

Cut the chillies and ginger to small pieces.

Heat oil in a pan, add mustard seeds and when it flutters, add the chana dal and saute a little to golden brown.

Add chillies, ginger and turmeric powder and curry leaves.

Fry for a minute.

Add chopped tomatoes and a cup of water along with salt and cook for 5 more mts on medium flame.

Add the mashed potatoes and mix well.

Add more water, if necessary, to get one’s own required consistency.

Boil well and remove from flame.

Add chopped corriander leaves and mix well.

The masala is ready.


Onions can be added as per choice.They are to be added while frying the green chillies and other spices.

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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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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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wheat flour-2cups,
jaggery powder- 1cup,
Plantain/jackfruit(smashed)- 1 cup,
cardamom powder-1tsp,
coconut scrapings-1/2 cup and
ghee for roasting dosa.
Dissolve jaggery in a cup of water. Add salt and wheat flour and make a batter as like the dosa consistancy.
Add   coconut scrapings , cardamom powder and the mashed fruit and mix well.
Heat tawa and bring  it to medium fire. Smear ghee on the tawa and pour one laddle of batter and spread it like a thick  dosa.
Once the top is cooked, splash a few drops of ghee and then turn it upside down and cook for another 2 to 3 minutes.
The flavour of the dosa is so appealing and can be smelt across the whole house that nobody needs to call the members of the house-hold for partaking it.
In the above procedure, instead of adding the mashed fruit and the coconut scrapings  in the batter, prepare a mixture of the two said items and stuff  inside the dosa and roast  on a low fire.  After the plain dosa is ready, fill some of the mixture and fold both sides, turn upside down and roast again adding little more ghee on sides. The dosa can be thin in this case.

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