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Rice - 1 cup
Chana dal - 1/4 cup
Arhar dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
curd -1 cup
green chillies - 3 (chopped)
Salt to taste
Oil - 3 tbsp
Asafoetida - 1/4 tsp
Fenugreek and mustard seeds - 1/4 tsp each
(ground coarsely)
Chilli powder  -1 tsp
Turmeric - 1/4 tsp
Jaggery - 1 tbsp
Baking soda - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

Wash and soak the rice and dals for 6-8 hours.Drain and grind coarsely like semolina.Add chopped chillies, beaten curd and salt; mix well. let it stand for 3-4 hours to rise.Heat oil, add asafoetida, ground powder, chilli and turmeric powders and fry lightly,Grind jaggery and add to the mix along with fried powders and soda when ready to bake.Stir briskly and pat in the batter in a greased pie dish and bake in a preheated oven for about 40-45 minutes.Cut into big chunks and serve hot garnished with chopped coriander along with glasses of buttermilk which is very refreshing.

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Wheat flour - 400 gms
Bajra flour - 1 tbsp
gram flour - 1 tbsp
Fresh fenugreek leaves - 1 cups
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Salt to taste
Baking soda - 1/4 tsp
Green chillies -6
Cumin seeds - 1 tsp
Oil - 2 tbsp
Oil for cooking


Grind green chillies and cumin seeds coarsely. Finely chop fenugreek leaves.Mix the three flours and rub in 2 tbsp of oil. Add remaining ingredients and make stiff dough using enough water.Divide into big lemon size balls. Apply little oil to the rolling board, place one ball on it and with a rolling pin, roll into thin rounds.Place a flat frying pan on fire with a tablespoon of oil in it. When the oil is hot, lower carefully one thepla at a time. Make the fire medium and fry the thepla on one side. Then turn  and fry the other side to a nice golden brown so that the thepla is crisp.Serve hot with any salad made with curd.


Dondakayalu (gherkins)- 500 gms (cut into small pieces)
Dry coconut - 1 tbsp
Coriander seeds  - 1 tsp
Roasted channa dal - 1 tbsp
Red chillies- 10
Tamarind -  2 strips
Onions - 2 (chopped)
garlic cloves - 6
Salt to taste
Oil - 3 tbsp


Dry roast onions, garlic, coriander seeds, red chillies till aroma arises. Add coconut and stir once.Cool and grind along with tamarind to make powder.Heat the oil; add gherkin pieces close the lid and cook in low flame for 10-15 minutes. Stir occasionally. Then add salt and ground powder; mix well and cook till done.