Parboiled rice  3 cups

Raw  rice  1 cup

Urad dal  1 cup

Methi seeds  1 tsp

Salt  1 tsp (heaped)

Sesame oil  ¼ cup


  • Soak rice in a bowl in sufficient water overnight after washing it thoroughly in running water. (In case of raw rice alone it is enough to soak for 2 hours)
  • Wash urad dal also in sufficient water and add fenugreek seed and soak for at least 2 hours.
  • Transfer one half of rice to blender and grind it well till it is a soft paste. Transfer the batter to a bowl and grind the remaining rice to a similar consistency. Transfer the batter the bowl
  • Blend urad dal in the mixie to get a soft, foamy consistency of batter. To avoid the batter from getting warm run the blender in short bursts and add very small amounts of water while grinding. Transfer the batter to the bowl, add salt and mix well.
  • Keep aside to ferment  for at least 4 to 5 hours.
  • With a ladle mix the fermented batter well and if the batter is very thick add water to get a slightly thin consistency. The batter should be thick to coat the back of a ladle without running down.
  • Heat the griddle on a medium/high flame.When hot enough grease the surface with a greased paper towel and pour a ladle of batter and spread into a thin 6″ pancake and add a few drops of oil to the outer edge
  • When the bottom side is cooked flip the dosa and cook the other side too.
  • Help yourself with milagai podi, chutney or Sambhar

Chef’s Note: In cold weather keep the batter in a warm corner or inside the oven for quick fermentation.

Keeping the soaked urad dal in refrigerator before grinding will help in avoiding the batter from warming up while grinding. Similarly adding chilled water while grinding avoids heating up of batter


GJ Kofta (6 servings)


For koftas

Gulab jamun mix   100 g

Cooking oil   1 cup

Raisins      ¼  cup

Green chillies  4 (finely diced)

Turmeric powder ¼ tsp

Salt  ½ tsp

Chilli powder   ½ tsp

Cumin powder ¼ tsp


Onion  3 (medium-sized)

Tomatoes  3 (big)

Ginger  2″ piece

Cashew nut  10 to 15 (soaked)

Spices for gravy

Turmeric powder ½ tsp

Chilli powder  1½ tsp

Dhania powder ½ tsp

Cumin powder ½ tsp

Salt  1 tsp

Garam masala   1 tsp

Cumin seeds 1 tsp

Cilantro leaves   2 tbsp (finely cut)


  1. Take gulab jamun mix in a bowl and add raisins and the spices and mix well.  Add about one-third cup of water to make a soft but firm dough and make about 16 balls.
  2. Heat oil in a frying pan and deep fry the jamun balls on medium flame till they turn golden brown. Drain off the excess oil and arrange them in a shallow or flat wide bowl.
  3. Grind the onion to make a puree.  Heat about a table spoon of oil in a pan and let the cumin seeds splutter. Add the onion paste and saute till the color changes golden brown and the raw smell is gone. Add all the spices and saute on low flame till the spices blend well and aroma starts.
  4. Puree the tomatoes, cashew, and ginger and to sauteed onions and cook on low flame till tomatoes are cooked.
  5. Add about 1½ cups of water and let the gravy simmer on low flame.
  6. Pour the hot gravy  along the side of the kofta balls about 10 minutes before serving and garnish with cilantro leaves.

Makes a lovely side dish for chapathis and can also be had with jeera rice.