Vegetable Cut Dosa


There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

  • Fresh green string Beans - 7 to 8 no.
  • Cauliflower - 8 to 10 florets 
  • 1 medium size carrot 
  • 1 medium size potato 
  • 1 medium size Onion 
  • 1 medium size Tomato 
  • Peas (optional)

Masala Powders:
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Turmeric Powder - 1 tsp
  • Red Chili Powder - 1 tsp
  • Salt to Taste
  • Oil
  • Fresh Coriander leaves for garnishing
For Seasoning:

  • Mustard Seeds - 1tsp 
  • Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Saunf/ Fennel seeds - 1 tsp
  • Garlic and Ginger Paste - 2 tsp 
Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside

2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.
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Dum Aloo / Baby Potato Curry



  • Baby Potato/ Aloo (small) -   10 to 12 nos.
  • Garlic - 4 flakesa
  • Ginger - 1" piece
  • Onion - 1 Nos.
  • Tomato - 1 nos
  • Curd - 1/2 cup
  • Oil

For Seasoning:
  • Cumin Seeds - 1 tsp
  • Mustard Seeds - 1 tsp

For Gravy:
  • Green chili- 3 to 4 nos
  • Coriander Seeds -1 tsp
  • Coconut Grated - 1 tbsp
  • Khus Khus / Couscous - 2 tsp 
  • Cashew Nut - 4 to 5 nos

Masala Powder:
  • Turmeric Powder - 1 tsp
  • Red chili Powder - 1 tsp
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Salt to taste 


1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.

2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
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Recently we had this pancake for breakfast in a hotel and we liked it instantly :) I requested the serving girl for the recipe and she is pleased to explain the recipe to me. So nice of her! As it is incredibly easy to prepare so thought to give a shot and it came awesome :).... Here is the recipe...

  • All-Purpose Flour / Maida - 1 Cup
  • Sugar - 3 tbsp
  • Baking Soda - 1/2 tsp
  • Baking Powder - 1/2 tsp
  • Salt - 1 tsp
  • Egg - 1
  • Butter Milk - 1/4 cup (for sourness)
  • Milk - 1/2 cup
  • Butter- 2 tbsp
  • Oil


1. In a large bowl add flour, sugar, baking powder, baking soda and salt
2.Melt the butter. Whisk egg, butter milk and milk and pour into above ingredients and whisk until lumps are gone. (Let the batter sit for 15 mins. This helps the fuffyness in the pancake)
3.Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side
4. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying 

Serving: Serve Pancake topped with any readymade syrup, or honey, or Banana peanut cream and strawberries!

Note: I did't use the baking soda and baking powder in this dish. It came good. But fluffiness is bit less.
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Instant Red Chili Chutney/ Chili Sauce


This chutney is very very simple to prepare. Yes,  this is not a authentic style of red chili sauce. Sometimes knowing short cut/ instant or quick and easy method helps a lot. I hope you agree with me :) To make it really hot use the seeds else shake out the seeds. So, here is my version of instant Chili sauce...


  • Red fresh Jalapeno - 4 to 5 nos.
  • 4 to 5 Garlic Flakes
  • One Lemon Juice
  • Cumin Seed Powder - 1/2 tsp (optional)
  • Water - 1/4 cup
  • Salt to Taste


1. Wash chilies in water 2 to 3 times. Discard the green stem. Use it or shake it out the seeds as per your spicy taste
2. In a blender add chilies, water, garlic, salt, cumin powder and lemon juice and whirl until smooth
3. Store it in refrigerator and use it when ever you need them.

This sauce is good to marinate the dishes for some extra spicy taste.

Note: You can also use dry red chilies. Wash them nicely and soak them in warm water for 15 mins. Or you can boil them for 5 mins. Strain the water and use the fresh water for grinding. Sometimes the strain water tastes little bitter.

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