BOONDI RAITA- SWEET AND SAVOURY YOGURT DELIGHT WITH PINEAPPLE.

BOONDI- A Rajastani sweet and savoury snack made from gram flour.This is available in all groceries easily which is the main ingredientof our dish.

SERVES: 2 PERSONS
PREPARATION TIME: 5 MINS.

INGREDIENTS:

• YOGURT- 100GMS
• PINEAPPLE - 1 SLICE(CHOPPED)
• BOONDI - 4TBSP
• SUGAR - 2TSP
• SALT TO TASTE.

METHOD:

1. WHISK THE YOUGURT ADDING 2TBSP WATER  WITH SUGAR AND SALT,MIX WELL.
2. ADD THE PINE APPLE PIECES AND HALF OF THE BOONDI.
3. JUST BEFORE SERVING ADD THE REST BOONDI ON TOP ,THIS WAY THE BOONDI STAYS CRISPY.
4. SPRINKLE RED CHILLI POWDER AND CUMIN POWDER(OPTIONAL).
5. SERVE CHILLED OR AT ROOM TEMPERATURE.
6. ENJOY.

KHAMMAN DHOKLA - STEAMED SAVOURY CAKE OF GRAM FLOUR AND SPICES!!!!

A very healthy vegetarian "Gujarati Snack" which is quick and can be  made instantly.

   INGREDIENTS:

• 1.5 cups besan/gram flour
• 3 tsp ginger-green chilies paste
• 2 pinches of turmeric powder
• 1 tsp salt or as per taste
• 2 tsp eno or fruit salt or ½ tsp baking soda.
• 1 tsp lime juice
• 1/4 tsp of asafoetida
• 1 cup water or add as required to make a thick yet flowing batter.

 FOR TEMPERING:

• 2 tbsp oil
• 1 tsp mustard seeds
• ⅓ cup water
• 1 tsp white sesame seeds
• 1 green chili, chopped
• 1 tsp lime juice
• 2 tsp sugar

  METHOD:

•      Mix all the ingredients except eno to make a smooth batter.
•      Keep it aside for 5 minutes.
•      Meanwhile grease the steamer dish and keep water  for boiling in the         steamer,quantity of water depends upn the size of the steamer ...a medium sized  steamer will use 4cups of water.
•     Add the eno to the mixture stir evenly and quickly.
•     Put in the greased pan and now it is ready to be steamed.
•     Put the pan in the steamer ...the water has to be boiling.Steam for about 15-20                 minutes...check in between.
•     Insert a toothpick,if it comes out clean.It is done...When cool cut in squares.

                                                                                                                              FOR TEMPERING:

1. Heat the oil in a small pan put mustard seeds and allow to crackle.
2.            Add sesame seeds and chopped green chillies and saute ,do not let it over brown else it will give a bitter taste.
3.               Add water and when it comes to a boil add the sugar,let it dissolve and then pour this over the steamed cake .
4.               Garnish with chopped corriander and coconut(optional). 

     

                                       

DAHI WADA/DAHI BHALLE-SWEET AND SAVOURY VERSION!!!

Dahi wada is a cold appetizer popular in North India..There are two versions of it one the sweeter one and the another spicy one.The sweet Dahi wadas are popular in the states of Maharashtra and Gujarat where as the spicy dahi wadas are prepared in South India.

Dahi wadas are prepared of  fried black gram  dumpling and then soaked in curd.Simple and exotic.

Heres the recipe to make the Basic wada:

Cooking time:20mins

Preparation time:15mins.

Serves:6 persons

Ingredients:

• Split Black gram/urad dal-1 cup
• Ginger and garlic paste-1/2tsp
• Salt-1/2tsp.
• Oil for frying.

Cooking method:

• Wash and soak the dal for atleast 2-3hrs in water.
• Drain all the water from the dal and grind it to a little coarse paste adding  little water.The paste should not be watery,it should be a thick paste.
• Add salt and ginger and garlic paste,mix well and keep aside.
• Heat oil for frying.
• When the oil is hot put small dumplings of the paste and fry till golden brown.remove and keep aside.
• Take a bowl add luke warm water and put the fried dumplings and soak them for 5-6minutes.
• Lightly press each ball to take out all excess water.The wadas are now ready.You can make sweeter ones or the spicy ones with it.Heres how:

For the Sweet dahi wadas:

Ingredients:

• Curd-3cups(not sour)
• Sugar-5 tsps
• Salt- 2pinches.
• Red chilly powder/lal mirch-1/2tsp
• Cumin powder/Zeera powder-1/2tsp
• Wadas as prepared above

Method:

• Beat the curd with the sugar,1/2cup of water and salt till smooth.
• Now for serving put the wadas in the serving dish pour the beaten curd over them and sprinkle red chilly powder and cumin powder.
• Serve it with Tamarind and Mint chutney.

For The Spicy Dahi wadas:

Ingredients:

• Curd-3cups.
• Green chilly-2no
• Ginger and garlic paste-1tsp
• Salt-1tsp or more according to taste.
• Corriander leaves/dhanya/kotmir-2tbsp.
• Cumin seeds/Zeera-1/2 tsp
• Mustard seeds/Rai-1/2tsp
• Whole red chilly-2no
• Oil-2tsps.
• Wadas as prepared above.

Cooking method:

• Grind the green chilly with 1/2 cup of curd,1tbsp corriander leaves and salt to a fine paste.Mix this in rest of the curd add ginger and garlic paste and  beat the curd to a smooth paste.
• In a serving dish put the wadas and pour this curd mixture over them.keep aside
• In a small pan  heat oil add cumin seeds,mustard seeds and red chilly and let them splutter add this on the wada and curd mixture.
• Ready to serve.

CHEESY POTATO SANDWICH- WITH MINT SPREAD!!!

Sandwiches-These  are such versatile food,made with breads of any type,shape or size just pop in your choice of filling and you are ready with a complete nutritious meal.Quick and easy to make,It can be a simple sandwich or a Gourmet dish,make it any way you like it and Enjoy.
This recipe is rich in carbohydrates,proteins and fibre with the use of potato,chesse and mint.
Heres the recipe:
Cooking time:5mins
Preparation time:7-8mins
Serves-1 person

Ingredients:

• Bread slices-4 no
• Mint dip- 2tsp.
• Tomato ketchup- 2tsp
• Cream cheese- 3tsp
• Potato -1no(medium sized)
• Butter- 2tsp.

Cooking method:

• Boil the potato and when cool cut it in to thin slices.keep it aside.
• On two bread slices spread evenly the mint dip and then the tomato ketchup.keep aside
• On the remaining two slices spread the cream cheese and put the potato slices and cover it with the bread slices spread wth mint dip and tomato ketchup.
• Heat a pan put butter and the sandwiches and toast them till nice golden brown on both sides.
• Serve.

ALOO KA PAKORAS-POTATO FRITTERS!!!

PAKORAS -These are deep fried snacks which  are great appetizers,where the main ingredient used is the Chickpea flour or besan.Any vegetable  like onions,brinjals,green chillies,cabbage or even meat like chicken are cut and dipped in a batter made of chickpea flour and then deep fried in a deep pan.Its a quick snack and can be made in a jiffy but not be made a part of daily diet as they are deep  fried and therefore unhealthy.
Heres the recipe:
Cooking time:10mins
Preparation time:5 mins
Yields:18-20

Ingredients:

• Potato-1no(large)
• Chickpeaflour/Besan-50gms
• Turmeric powder-1/4tsp
• Red chilli powder-1/4tsp
• Baking soda-2 pinches
• Salt to taste
• Oil for deep frying(I use canola oil)

Cooking method:

• Peel and cut the potato in to very thin slices.And put immersed in a bowl of water to avoid blackening of the slices.
• Take Chickpeaflour in a bowl,add turmeric powder,Red chilli powder,salt and baking soda and make a smooth batter with water of medium consistency.
• Heat oil in a deep pan and when the oil is hot,medium the gas flame,Take each potato slice and dip them in chickpea batter,coat it properly and put in the hot oil and fry on both sides till nice golden brown.this takes about 3-4 mins.

Note:If the batter is watery or of thin consistency then it wont stick to the slices and it will come out in the oil.So keep it of medium consistency.

Serve hot with Tomato ketchup or Mint chutney

CHICKEN TANGDI KABAB- CHICKEN DRUMSTICKS BAKED IN AROMATIC FLAVOURS!!!

 Grilled dishes or baked ones are very healthy,as very less oil is use in its preparation and they are super yummylicious in taste.Thay are very popular fast food dishes,one can consume  it as a starter,side dish or a main dish.

  This dish uses chicken legs which are marinated and then baked.
Heres the recipe:
Cooking time:30mins
Preparation time: 20mins
Serves-5

Ingredients:

• Chicken legs- 1kg
• Ginger and garlic paste- 2tsp
• Lime juice-2tsp
• Curd-100gms
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Garam masala powder- 1tsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

•  Wash the legs and squeeze out all the excess water.With a paring knife,cut the tendons at the narrow end of each drumstick,to loosen the meat and while holding the base, push the meat down gently to expose the bone and form a lollipop.Apply salt,ginger and garlic paste and lime juice and leave it for 10 mins.

• Now mix all the rest of the ingredients curd,red chilli powder,garam masala,turmeric powder and oil.Apply this marinade on to the chicken lollipops and leave it for 2-3hrs.

• Preheat the oven to 350 C .Put the chicken legs on a baking tray and bake it for 15 mins,then turn it over and again bake it for another 15 mins.
• Serve hot. 

SABUDANA WADA-SAGO AND POTATO DUMPLINGS WITH CRUNCHY PEANUTS!!!

Sabudana Wada a part of Maharashtrian cuisine,This snack is consumed for breakfast or at tea time.These light and puffy dumplings are very relished and served with Curd-cucumber dip.Sago also known as tapioca pearls is low in calories and high in carbohydrates to boost your energy and for this reason ,Sago dishes are very widely used to break the fasts.Heres the recipe:

Cooking Time: 15mins
Preparation time: 10mins
Yields: 6

Ingredients:

• Sago/Sabudana- 1cup
• Potatoes- 2(medium-size)
• Ground-nuts- 1/4cup
• Green chillies(chopped)- 2
• Corn starch/Corn flour-2tsp
• Black pepper powder- 1/2tsp
• Whole Cumin/Zeera-1tsp
• Curry leaves/Curry patta(chopped)- 5-6
• Corriander leaves/dhanya(chopped)- 1/4cup
• Sugar-1/4tsp.
• Salt to taste
• Cashewnuts/kaju- 6
• Oil for deep frying.

Cooking Directions:

•  Wash and soak the sabudana in water for just 5 minutes,then completely drain the water and keep it covered for atleast 4hrs or overnight maximum up to 8hrs.Sago will  nicely swell up after soaking in the water.
•  Boil the potatoes till cooked.when cool,mash them and keep aside.
•  Dry roast the Groundnuts for 5mins in a pan,remove the skin.and make a very coarse powder,there should be ground nut pieces.
•  Now mix all the ingredients except oil,make balls and flatten them.Press a cashewnut lightly in centre.
• Heat oil and deep fry them till golden brown.
• Serve hot with ketchup or Curd-Cucumber.

SOYBEAN PATTIES:FULFILLING PATTIES WITH POTATOES!!!

These protein packed appetizers with soybeans are nutritious as well as tasty enough to tickle your taste-buds.The health benefits of soybeans is known to all,The protein in soybean has all the essential amino acids adequate for human health.They are good source of  carbohydrate, fat, protein, vitamins, minerals like calcium, folic acid and iron.
These patties goes well as a appetizer or make good nourishing Burger with it.Heres the recipe:

Cooking time:20-30mins
Preparation time:15mins
Yields:6-8

Ingredients:

• Soy granules-1cup
• Potatoes- 2no(medium size)
• Bread slices-4
• Green chill(chopped)- 3-4
• Coriander leaves/Cilantro(chopped)- 1/2cup
• Ginger and Garlic paste-1/2tsp
• Turmeric powder/Haldi- 1/4tsp
• Red chilli powder- 1/2tsp
• Lime juice- 1tbsp
• Mint leaves(chopped)-1/4cup
• Salt to taste
• Oil for shallow frying.

Method:

• Wash and soak the soy granules in water for 15 mins.And after 15 mins the soy granules will swell up.Squeeze out all  the water completely.

Note: 1cup of dry soy granules=2 cups soaked soy granules

• Boil the potatoes.Cool and mash finely.keep aside.
• Soak the bread slices in water for few secs about 10secs.And squeeze out all the water.keep aside.
• Take a  bowl and put all the ingredients soygranules,potatoes,bread slices and all the other spices and herbs.Mix well.
• Make flattened balls and shallow fry on both sides till nice golden brown.
• Serve hot.

This goes to MLLA eventMLLA event by Susan

GREEN MINT DIP SANDWICH-WITH A NICE SPREAD OF MINT DIP N COOL CUCUMBER!!!

Sandwiches-can be had for breakfast to start your day,brunch,lunch,evening-snack or end ur day with,any time in short.Sandwiches are usually made of bread slices with a filling of any kind of meat,vegetables,fruits and various sauces like tomato ketchup,mayonnaise,cheese,yogurt,etc for giving various flavours.Its very filling can be consumed for a complete meal or as a quickie to ward off hunger pangs.The best thing about Sandwiches are they can be made in a jiffy and they taste great!
    These Sandwiches are called 'Çhutney-Sandwiches''-with a nice spread of mint chutney.Heres the recipe:

Preparation time:5-10mins.
Serves-1

Ingredients:

• Bread slices: 3no
• Butter/Margarine- 1tsp
• Mint-Dip- 4tsp
• Cucumber(sliced)- 1no(small-size)
• Tomato(thin-slices)- 1no(medium-sized)

Method:

• Remove the bread corners,if you want.
• And spread butter on two slices evenly.
• Then spread the mint-dip on the buttered slices.
• Arrange the Cucumber slices and tomato slices on one of the buttered slice.Keep this slice on another buttered slice and cover with a plain slice.
• Cut in to half diagonally.
• Serve with a nice hot brewing cup of coffee.

This goes to Jihva-Breakfast event hosted by Suma and also linked to Mahanandi

Cheesy-Roundels-Chicken and Cheese, great combination!!!

These roundels serves a great appetizer,the cheese in it gives it a very good soft texture which melts in ur mouth.For all you spice lovers  make it more spicy according to your taste.These can be sandwiched and made in to a complete meal.Heres the recipe:

Cooking time:30mins
Preparation time:15mins
Yields:20

Ingredients:

• Chicken boneless-250gms
• Potatoes- 2no(medium size)
• Carrots(finely grated)- 1no(medium size)
• Cheddar Cheese(grated)-100gms
• Corriander leaves(chopped)- 1/4cup
• Green-Chilli sauce-3tsp
• Black pepper powder-1tsp
• All purpose flour/Maida-3tbsp
• Milk- 1/2cup
• Cumin powder/Zeera powder- 1/2tsp
• Ginger n Garlic paste- 1tsp
• Whole Cumin/Zeera-1/4tsp
• Salt to taste
• Oil for shallow frying.

Method:

• Clean and cut the chicken in to small pieces.
• In a deep pan take the chicken,add ginger n garlic paste and salt to taste,put 1/4cup water.and cook the chicken covered for around 15-20mins,till all the water gets absorbed.
• Cool and shred the chicken in to small pieces.keep aside
• Boil the potatoes and when cool mash them finely.keep aside.
• In a pan heat 2tsp oil add whole cumin saute for 30secs,then add maida and roast for about 4-5mins on a slow flame.
• Now add carrots,milk and stir  without forming lumps.
• Now add shredded chicken,potatoes,Black pepper powder,cumin powder,green chilli sauce and salt to taste.
• Mix well.
• Now add grated cheese and corriander leaves and cook for another minute.
• Cool the mixture.
• Give desired shapes and shallow fry them on a pan.(you can coat them in beaten eggs and then shallow fry them).

• Serve hot with a dip of ur choice.

Poha-flattened rice with onions and peanuts!!!

Poha-Rice flattened into flat light dry flakes.Poha or Pauwa in Hindi, Pohe in Marathi.Pohe (Maharashtrian) is a speciality of Western India particularly, Maharashtra.It is usually had for breakfast or served as a tea-time snack.Poha serves as a light meal and yet very satisfying.Poha is a good source of carbohydrates that provide energy. It is also high in fibre and rich in protein.There are two kinds of poha:

1. Thick-poha- is mostly used to make breakfast dishes.
2. Thin-poha-is usually used to make "chiwda"or other savouries.

Brown-Poha nutritional wise is better than white-poha as the fibre content is higher than white-poha,so it takes more calorie to digest and the fibre content helps in digestion It can be prepared with potatoes called "Batata-poha" or onions called "Kanda-poha".Here's the recipe for "Kanda-poha":

Cooking time: 8-10mins
Preparation time: 10mins
Serves- 2persons.

Ingredients:

• Poha(thick)-1cup
• Onion(chopped)- 1(medium-size).
• Green chillies(chopped)- 3-4no
• Corriander leaves(chopped)- 2tbsp
• Turmeric powder/haldi- 1/4tsp 
• Lemon juice- 1tsp  
• Sugar- 1/4tsp   
• Grated Fresh coconut- 1tbsp (optional)
• Peanuts(roasted)- 1tbsp
• Whole Cumin seeds- 1/2tsp
• Curry leaves- 5-6
• Oil- 1tbsp
• Salt to taste. 

Method:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain. 

Note:Never keep the poha in water and wash.Always in a sieve else they will become very soft and stick together.

• Add the salt, sugar, turmeric powder, lemon juice  to the poha and mix well.Keep aside.
• Heat oil add cumin seeds let it splutter.
• Add Onion,green chilli,curry leaves and peanuts and fry untill soft.

Note:If you want to put potatoes,Cut 1 medium-sized potato in small-thin cubes and add along with the onions.

• Add the mixed poha, and stir gently.Sprinkle 2tsp water.
• Cover and cook on low flame  for 3-4 minutes, stirring in between.
• Sprinkle coconut and chopped coriander.
• Serve hot with mint-chutney.

Sesame Squares-Potato filling on whole wheat bread done with sesame!!!

These delectable squares can be had for breakfast or as a snack anytime,good source of carbohydrates to give a quick boost to the energy level,make in any desired shapes and sizes and the result will be liked by all especially children.Try it out!!!

Cooking time:30mins
Preparation time:10mins
Serves: 2-3persons

Ingredients:

• Whole wheat bread-4 slices
• Butter/Margarine-1tsp
• Potato-2(large size)
• Carrot(grated)- 1/4cup
• Tomato ketchup- 1tbsp
• Green Chillies(chopped)- 2no
• Lemon juice- 1tsp
• Corriander leaves(chopped)- 1/4cup
• Sesame seeds-1tsp
• Salt to taste
• Oil- 1tsp

Cooking Method:

• Boil potatoes.when cool peel the skin and mash them fine.
• Dry roast the sesame seeds on medium flame for about 5mins.
• Add carrot,tomato ketchup,green chillies,lemon juice,salt and  corriander leaves to the mashed potatoes.
• Take a pan heat oil and put this potato mixture and saute for 5 mins.Keep aside.
• Butter the slices lightly and cut the bread slice in to four pieces,1 bread slice will yield four squares.
• Now you can toast these squares on a pan till crisp,I used electric sandwich maker,I put these squares for 10 mins in it,they came out nice crisp.
• Now put cleanly the potato mixture on these squares and sprinkle sesame seeds on them.
• Serve with tomato ketchup.

This goes to Srivalli's event and Jihva -Breakfast event.

Ariselu- Fried indian bread with rice flour and jaggery!!!

Ariselu- a sweet dish of Andhra pradesh made during festivities.The dough made up of Jaggery(Gur),Rice flour and sesame seeds(Til) is rolled out in to small circles and deep fried.You can replace the jaggery with sugar but using jaggery makes it healthier than sugar.Srivalli  is coming up with nice challenges in her ICC event,this goes to the event.Heres the recipe.

Cooking Time:15mins
Preparation Time:15mins.
Yields: 8

Ingredients:

• Rice Flour - 1 glass (standard measurement)
• Jaggary - 1/2 glass
• Coconut grated - 2 tsp
• Cardamom powder - 1/4 tsp
• Water - 1/2 glass
• Sesame seeds - 1 tbsp
• Oil for deep frying. 

Method:

• Grate the jaggery and add water just enough to cover them. Cooked on high and remove the scum. Then add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
• At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but it will use up the entire glass of flour. 

Note:The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.

• Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.

• Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

Mr.Linky's widgets

KHASTA KACHORIS-WITH ONIONS AND BENGAL GRAM FLOUR FILLING!!!

Kachoris- perfect for any evening snack and if its raining what better way to make your evenings best.This is a deep fried spicy snack indulging in it once in a while is a pardonable offence.Kachoris are prepared with refined flour usually with a stuffing of various kinds like lentils,onions and even potatoes with varied spices,In some places like Rajasthan it is served with a potato curry or chick-peas curry.Heres the recipe with onion filling "Piyaz ki Kachori":

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Cooking Time for the Filling is app 15 mins
Yields - 15
Ingredients:
For Dough:

• All purpose flour / Maida - 2 cups
• Oil/ Ghee - 1/4 cup ,
• Salt - 1/2 tsp
• Water for kneading 

Method to prepare the dough: 

• Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture. 
• Slowly add water and make a soft dough. Knead well for about 8 minutes. 
• Cover and keep aside to rest for atleast half hour. 

Special Tips / Notes for the dough:
1.Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.

 2.The dough could spring back for many reasons:

•  Dough is too cold (If wet cloth is used) 
• Dough is not soft enough.
• Not kneaded for enough time. 
• Oil is less. 
• Not rested enough.

 Ingredients for filling:

• 2 cups onions, finely chopped 
• 1 teaspoon nigella seeds (kalonji)
• 2 teaspoons fennel seeds (saunf) 
• 2 bay leaves 
• 1½ teaspoons green chillies, finely chopped 
• 2 tablespoons Bengal gram flour (besan) 
• 2 teaspoons coriander (dhania) powder 
• 2 teaspoons chilli powder 
• 1 teaspoon garam masala 
• 3 tablespoons chopped coriander 
• 2 tablespoons oil 
• salt to taste

Method to make the filling:

• Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour. 
• Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes. 
• Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely. 
• Divide into 12 equal portions and keep aside.

To Make Kachori's :

• Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin. 
• Place about 1.5 tsp of the filling in the center of the rolled dough. 
• Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins. 
• Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough. 

• Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. 
• Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them. 
• After it rises up (about 2 minutes), turn it over. 
• Cook for about 6 to 10 minutes till the side down gets a golden brown color.
•  Turn and cook the other side for another 6 minutes or till its golden brown in color.
•  Remove when done, cool and store in airtight container.
•  Serve with coriander chutney and tamarind chutney.

This post is linked to Mr.Linky,Medha,Srivalli's Indian Cooking Challenge.