Breakfast · Maharastra

Sabudana Khichdi

A quick Maharastrian brekki recipe which is also made during fasting days. It is a  very easy peesy recipe but the important part of the recipe is the type of sabudana you use. Earlier i have tried with the the regular sabudana but my khichdi turned out to be a messy and gooey mixture, but now i use Nylon sabudana and prepare them on a nonstick pan and they turn to to be great.


Sabudana Khichdi.

Serves 2


Nylon Sabudana (Sago Pearls) 3/4 cup

Potato 1 big

G.chillies 2-3

Salt to taste

Oil 2tbsp

Peanuts 1/4 cup + 1 tbsp


Soak sabudan for 10 mins and drain all the excess water and keep aside for 1/2 hour.

Dry roast peanuts till light brown and when cooled grind them to a coarse powder.

Chop potatoes into slices or cubes.

Finely chop G.chillies.

Heat oil in a pan, add the 1tbsp peanuts and then g.chilli and potatoes.

Add little salt and saute them till the potatoes are cooked which can take about 2 mins.

Add sabudana, salt and the peanut powder and mix nicely.

Cover with a lid and cook for 5 mins on a slow flame.

Keep stirring occasionally and when done serve hot  with a bowl of ghee.

Another look

Pinks Notes

Add or decrease the number of g.chillies according to your taste.

I would suggest making this in a thick kadai or better in a non stick pan,the sago wont stick to the bottom of the pan.

Aloha till next post. 🙂

Breakfast · Dosa · Events

Knock Knock……I am Back!!!!

Knock Knock………anybody remembers me  or have you all forgotten my small blog, i know it is more than 2 months and neither have i posted any recipe nor visited any blogs. Things were a bit tiresome at home front and lost all my interest in cooking with all the halla-gulla going around here. But with the start of 2012 hope to do much better,btw did u know the prediction for 2012…The world may end on dec 2012, do u believe it , i for one dont believe it at all, i have many more years to look forward to.

At the end of 2011 i had planned that my 1st post will be on 1st Jan, but see it is already 10 days into Jan and here i come late…..Thanx to blog hopping, had to drop the old baggage and start blogging again. Sorry to my hoppers of Nov and Dec as i couldn’t visit your space and cook something, but will surely cover up by posting a recipe from your blog. Back to the recipe for today, for this months hopping i am paired with kamalika who blogs at JanakiPatti. I decided on preparing Pesaratu, I love dosa’s and so different variations are always welcome for a try out.


Moong Dal Dosa

Recipe Source from Here

Makes 6 Dosa’s


Green Split Moong Dal  1 cup

Rice 3tbsp

G.chillies 2

Ginger 1″

Salt to taste

Coriander leaves

Oil to cook

Finely chopped 2 Onions – Optional


Wash Moong dal and rice nicely and soak them in enough water overnight or for 4 hrs.

Drain all the water and grind them along with g.chillies and ginger to a thick batter.

Keep a eye on how much water you use as you dont want the batter to be very thin but it should resemble a regular dosa batter.

Mix coriander leaves and salt and mix nicely.

Heat a dosa pan and when hot, pour a laddleful of the batter in the center and spread clockwise to as thin dosa as possible.

At this stage you can spread the finely chopped onion or proceed to add little oil at the corners.

Cover with a lid and let cook on a medium flame for some time.

When you see the edges of the dosas getting a brown color, flip over and cook the onion side as well.

Serve Straight off the pan with chutney of your choice.

Hope You all liked the recipe and do check the other Blog hoppers as well.


Pinks Notes

Adding rice gives a crispier dosa, hence i recommend it.

You can substitute the dals or can even add a mix of dals.


Ciao till next time!!!!

Breakfast · Jain

Khatta Dhokla

I love variation in my breakfast menu and these dhoklas are a great addition to the menu. For me Dhoklas , khaman are all the same but with different ingredients added. These are completely different from the rawa khaman i have posted earlier. Preparing these are a bit time consuming as you have to soak,grind and ferment the batter.

Khatta Dhokla


Rice 11/2 cup

Urad Dal 1/2 cup

Chana Dal 1/4 cup

Curds 1/4 cup

Oil 1 tbsp

salt to taste

Eno Fruit salt 1 tsp

R.chilli powder 1 tsp

For Tempering

Oil 11/2 tbsp

Rai 1 tsp

Til 1 tsp

Hing pinch

curry leaves 5-6

Haldi 1 tsp

Salt if required

Coriander leaves


Wash rice nicely and soak for 3 hrs.

Wash both the dals nicely and soak them as well for 3 hrs.

Grind the dals to a smooth batter and transfer them to a big bowl.

Grind rice to a thin rawa consistency and add it to the dal batter.

Add water as required while grinding but not too much as well.

Add curds and salt to the batter and mix nicely.

Let this batter ferment overnight.

Prepare a steamer ready and grease a big plate.

While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.

Pour the batter in the greased thali and sprinkle r.chilli and jeera powder all over it.

Steam for 20 mins and let cool for another 10 mins.

Cut into square peices and keep aside.

Heat oil in a pan and add rai and til.

Then add hing, curry leaves and haldi.

Add the add the cut dhokla peices and mix them nicely so that the tempering is coated nicely.

Garnish with coriander leaves and serve with coconut chutney.

Pinks Notes

You can also prepare the tempering without haldi and pour it all over the dhoklas and garnish with coconut and corinader leaves.

Breakfast · Jain · Leftovers · Rice

Rice Pancakes

Breakfast and Dinners are the most thought about dish for me, i have to keep racking my brain to bring something different to the table every day. Lunch is not a problem coz i usally prepare a full meal of roti-Subzi-rice & dal or curds.

So i am always on a lookout for new quick easy and  light recipes. Once while searching for Jain recipes for my neighbor i saw these pancake recipe and made a note to myself to prepare this. It is a very simple and a easy preparation and a great way to use up leftover rice.

Rice Pancakes


Cooked Rice 2 cups

Gram Flour 1/2 cups

Wholewheat flour 1 cup

3 cups slightly sour buttermilk

1/4 tsp haldi

2 g.chillies finely chopped

Coriander leaves


1 tsp sugar



Mix rice and curds and mash the rice slightly with a laddle. Add both the flours, haldi, g.chillies, coriander leaves, salt and sugar and mix nicely.

Rest the batter for 10-15 mins. The batter is quiet thick,like a bit thicker than the dosa batter. Add little water if required.

Heat a dosa pan and spread a small laddle of the batter to prepare a small pancake.

I usually prepare 2 pancakes at a time.

Spread some oil on the corners and cook on one side on a medium flame.

Flip over and cook the other side as well.

Serve hot with coconut chutney or mint chutney.


Ragi and Oatmeal Dosa

It is only recently that i am happy to try out healthy alternate flours and the result till now have been successful. This is one dosa which will come same like crispy rawa dosa and it was such a fulfilling breakfast.

Ragi and Oatmeal Dosa

Recipe Adapted from Archanas Kitchen


1/4 cup Ragi flour

1/4 cup rice flour

1/4 cup oatmeal

1/4 cup curds

2 cup water

salt to taste

1 G.chilli finely chopped

1 onion finely chopped

coriander leaves



1. Mix all the ingredients except oil and whisk nicely till everything is nicely in-cooperated

2. I usually rest the batter for 10-15 mins or if u are in a hurry u can prepare dosas instantly

3. The batter is ver watery and  it is like a thin buttermilk consistency.

4. Heat a non stick pan and then pour a laddleful of batter from outside to inside, the batter will spread by itself.

5. Pour around a tsp of oil on the rim of the dosa and let cook on one side , then flip over and cook again for a minute.

6. Each dosa requires around 3-4 mins to cook on both sides.

7. Serve these crispy dosas with chutney of your choice.

8. I could make 6 dosas out of this batter.