Cover this mixture tightly by the dough. Form the shape of ball again.

Press slightly to get oval shape. Put it on frying pan on medium flame.

Cook using refined oil so that it becomes brown. Kachori is ready.

Serve hot with aloodum or desired sauce (less)

Cover this mixture tightly by the dough. Form the shape of ball again.

Press slightly to get oval shape. Put it on frying pan on medium flame.

Cook using refined oil so that it becomes brown. Kachori is ready.

Serve hot with aloodum or desired sauce (less)

Now mix the ground urad dal and soaked rice rava thoroughly in a large bowl. Add salt and cumin and mix well.

The batter should be of idly batter consistency. Take a heavy bottom vessel and add three tsp of oil.

Pour two full ladles of batter into the vessel and spread slightly. Close with a plate and allow it to get roasted on a medium flame for 5 mins.

Remove the lid and flip the roti and roast on the other side without closing the lid. Remove from vessel and serve hot with idly chilly powder.

Delicious and filling dibba roti is ready to eat. Note: No fermentation is required for this batter.

You can use it just after mixing the ground urad dal and rice rava. Recipe courtesy: 4th sense cooking RELATED RECIPES Methi roti Palak paratha Makki ki roti Arugula chapathi Palak Roti Ingredients: 1 cup - urad dal 3 cups - rice rava (broken rice) 2 tsp - cumin Salt to taste Oil (less)

Now mix the ground urad dal and soaked rice rava thoroughly in a large bowl. Add salt and cumin and mix well.

The batter should be of idly batter consistency. Take a heavy bottom vessel and add three tsp of oil.

Pour two full ladles of batter into the vessel and spread slightly. Close with a plate and allow it to get roasted on a medium flame for 5 mins.

Remove the lid and flip the roti and roast on the other side without closing the lid. Remove from vessel and serve hot with idly chilly powder.

Delicious and filling dibba roti is ready to eat. Note: No fermentation is required for this batter.

You can use it just after mixing the ground urad dal and rice rava. Recipe courtesy: 4th sense cooking RELATED RECIPES Methi roti Palak paratha Makki ki roti Arugula chapathi Palak Roti Ingredients: 1 cup - urad dal 3 cups - rice rava (broken rice) 2 tsp - cumin Salt to taste Oil (less)

First add channa dal, when it turns light brown, add urad dal. When urad dal turns brown, add the mint leaves, coriander leaves, green chillies, saute for sometime, then add the tamarind, asofoetida.

When cool, grind in a mixer with the rest of the ingredients with little water. The chutney should be a little thick.

This chutney goes with rice, dosa. RELATED RECIPES Pistachio meringue and berry stack Onion marmalade with pumpkin and cherry Bavarian Eggplant white chocolate slice with apricot and wasabi compote Ridge gourd chutney Tomato Chutney Ingredients: 1 bunch - mint leaves 1/2 bunch - coriander leaves 3 - green chillies 2 tsp - channa dal 1 tsp - split urad dal 1/2 cup - grated coconut 1/4 lemon size - tamarind a small piece - jaggery 1 pinch - asofoetida salt to taste 1/2 tsp - oil (less)

In the same pan, heat the oil and fry onions to light brown. Add the whole spices - red chilies, cardamom and cinnamon, and some fresh ground pepper and fry well.

Add the powder spices and fry well (add little water if its burning at the bottom). Add the yams and stir cook for 30 secs, add 1/4 cup water, cover and cook on medium-flame till done (not too soft).

Open-cook on medium heat to dry it out completely. Add the okra, curry leaves and top off with some freshly crushed pappercorns.

Serve with rotis/naans or some daal-rice. RELATED RECIPES Shrimp cucumber stir fry Garlic chicken fry Baby Corn Stir Fry Vegetable dal fry Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1/2 kg chopped okra (I take off the ends, cut them once lengthwise & then into 1/2" slices widthwise) 2 medium yams - peeled & diced to 1/2" pieces 1 medium onion - chopped 2 tbsp olive oil 1 inch stick cinnamon 2-3 cardamoms 1-2 dry red chillies 3 springs curry leaves 1 tsp pepper powder 1 tsp cumin powder 2 tbsp coriander powder 1/2 tsp mango powder 1/2 tsp garlic powder or 3 cloves garlic, minced 1/2 tsp garam masala Peppercorns in a pepper-mill Salt to taste (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Crispy fish kachori with spinach Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Baked onion pakoda Wheat puri with besan sabzi Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Add salt to taste. Add two cups of water enough to cover the vegetables.

Mix well and cover with plate. When the water is drained and the vegetables are well cooked set aside.

Now blend cilantro leaves, green chillies and grated coconut and add to the vegetables. Mix well and serve.

RELATED RECIPES Vegetable aval upma Vegetable makhanwala Raw banana kofta curry Soya chunks vegetable curry Kadala curry with puttu Ingredients: 1 cup Carrots, 1 cup Cabbage, 1 cup Beans (all finely chopped) 1 cup Corn and Peas 1/2 cup Moong Dal, A tsp of Urad Dal Mustard 3-4 Green Chillies 1/2 cup grated Coconut 1-2 tablespoon Oil A pinch of Turmeric powder, Salt to taste, a sprig of Cilantro leaves (less)