Category Archives: Any Time Foods

Chilli Gobi


The tea time snacks I have been bringing to the blogging table started off with a healthy cucumber sandwich. Next was a shallow fried potato and broccoli patties and now I am here with the big bad deep fried chili gobi.. And yes, it was a success because I managed to make it without any incidents. No burns, no spills, no howls from the kitchen, so that’s a definite success for me!

Coming to the chili gobi here, there is it’s almost the same as gobi Manchurian. This is a little bit more on the spicier side and is not usually served as a gravy – but other than that I don’t see any difference between the two.

Winter has set its foot here in US and now clicking pictures needs a bit more of planning than before. I never thought I would see a day where I would check the weather before cooking for the blog!! These were taken at 5 PM and it was already getting dark. It made me realize that I need to plan better from now on wards.

Winter is here and lets all warm up to that…with some chilli gobi, to begin with :-)!


Recipe source: Yummy Tummy

Blogging Marathon theme: Tea time snacks


For the cauliflower part:

  • 1 medium cauliflower, cut into florets
  • pinch turmeric powder
  • salt
  • water
  • oil to fry

For the batter to dip:

  • 1/2 cup maida/ all purpose flour
  • 1/2 cup corn flour
  • 1 teaspoon chili powder
  • salt to taste
  • water to make the batter

For the sauce:

  • 1 medium onion or 4 spring onions
  • 1 small green capsicum, diced
  • 2 teaspoon ginger garlic paste
  • 2-3 green chillies, sliced into half (optional 0r adjust per taste)
  • 1 teaspoon chili powder
  • 1 tablespoon soya sauce
  • 1 tablespoon tomato ketchup
  • salt
  • oil


  1.  Prepare the cauliflower : Bring a pot of water to boil. Add salt as needed and a pinch of cauliflower. Add the cauliflower florets and let it boil for 5 minutes. Take off the heat and drain the water off.
  2. In a wide bowl, add 1/2 cup maida, 1/2 cup corn flour, 1 teaspoon chili powder, salt as needed. Add enough water to form a batter of cake batter or dosa batter consistency. When we dip the cauliflower in the batter, it should coat it and not drain off completely.
  3. Heat oil for deep frying. Dip the cauliflower in the prepared batter and deep fry. Once all the florets are fried, set it aside.
  4. Remove all but one tablespoon of oil from the pan. We are going to prepare the sauce for the florets.
  5. Add one medium chopped onion and 2 sliced green chilies and let it cook. Add 2 teaspoons of ginger garlic paste and saute until the raw smell goes off. Add one tablespoon of soya sauce and one tablespoon of tomato ketchup.
  6. Tip in one finely diced capsicum. Cook for 2-3 minutes. Add 1 teaspoon (or per taste) chili powder and required amount of salt.
  7. Let everything cook together for 3-4 minutes. Taste test and adjust seasonings.
  8. Add the fried cauliflower florets and mix gently without breaking it. Take off the heat.
  9. Garnish with spring onions and serve as an appetizer of a tea time snack.



Filed under Any Time Foods

Potato broccoli patties

broccoli patties

Tea times are far more interesting when there is something to nibble on. The unhealthier the nibble is, the happier I am :D! It doesn’t mean that the healthy ones don’t satisfy the craving, but the deep fried ones hit the taste buds faster.

Here is something that isn’t quite healthy as a sandwich, but something that isn’t dripping in oil as well. These patties make their way into my son’s snack box frequently. Its a great make ahead dish. You can make and even shape the patties and refrigerate until the time to prepare.

I have been trying to take pictures with darker backgrounds and this was one of the first successful attempts. There is a picture of the setting below in case you are interested in checking it out. All you need is some black cloth, a salwar top in this case, and you have your dark background! I didn’t try to diffuse the light, that’s for the next trial.

Read on for the recipe.

broccoli patties4


Pressure cook 2 medium potatoes and 1 cup broccoli together for 2 whistles. Once its cooked, drain the water completely.


Dip one bread slice in a plateful of water. Take out immediately and squeeze out excess water.  Add this bread piece (or 1/4 cup bread crumbs) and 1/4 cup of thawed spinach or methi with salt and pepper as needed to the potatoes and broccoli.


Mash everything well together until no lumps remain. Check the seasonings and adjust if needed.


Make patties and keep it ready.


Heat 2 tablespoons of oil in a shallow pan.


Add the patties. Let it cook and become golden brown on the bottom.


Flip over and cook the other side.


Take off the heat and place on a paper napkin.

Recipe adapted from Always Hungry

Makes about 10-12 medium patties


  • 2 medium potatoes
  • 1 cup broccoli
  • one slice bread
  • 1/4 cup spinach or methi
  • salt and pepper
  • 2 tablespoons oil


  1. Pressure cook 2 medium potatoes and 1 cup broccoli together for 2 whistles. Once its cooked, drain the water completely.
  2. Dip one bread slice in a plateful of water. Take out immediately and squeeze out excess water.
  3. Add this bread piece (or 1/4 cup bread crumbs) and 1/4 cup of thawed spinach or methi with salt and pepper as needed to the potatoes and broccoli.Mash everything well together until no lumps remain. Check the seasonings and adjust if needed.
  4. Make patties and keep it ready. Heat 2 tablespoons of oil in a shallow pan.
  5. Add the patties. Let it cook and become golden brown on the bottom. Flip over and cook the other side.
  6. Take off the heat and place on a paper napkin. Serve with ketchup.


The set up for the photo shoot. Black cloth is the background and a brownish black table on the front.

broccoli patties2

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58


Filed under Any Time Foods

Cucumber sandwiches

cucumber sandwich.jpg

When we were kids, the concept of tea time was heavy tiffin like ada dosa, idli or upma. Because that’s the time you come back from school and you will be hungry enough to eat horse even! But as we grew up, the weekend tea time grew into a more elegant, enjoyable and lighter treat time. It was initially just biscuits and then slowly graduated to hot vadas, pakodas and stuff. Well, the treat lasted as long as some one else was in charge of the kitchen. My definition of tea time specials are ready-made snacks :D.

Anyway, I am trying to get back in shape blogging wise – so I thought its a good idea for me to start blogging 3 times a week. And the choice of theme for the second week is tea time snacks.

Most of the snacks that pair well with a cup of tea are deep-fried. I bear enough burn marks in my hands to be banned near hot oil. If I am really being honest, I may be a little apprehensive about it, but mostly I am too lazy to deep fry.But the story to the public (OK, just to my man) is that I am scared of oil and I stick to it ;-).

An easy tea time snack is a simple sandwich.  You would be surprised to know that these humble cucumber sandwiches are a popular tea time favorite! Read on for the ..erm…recipe (well, if you can call it that!)

cucumber sandwich1

Makes 4 sandwiches


  • 8 bread slices, crusts removed
  • 1/2 teaspoon cream cheese per sandwich (or more per taste)
  • 1/2 teaspoon mayo per sandwich (or more per taste)
  • 4 thinly sliced cucumber pieces per sandwich
  • salt and pepper

*Instead of cream cheese and mayo, you can use butter


  1. Cut off the crusts of the bread. Slice cucumber into very thin slices.
  2. Spread cream cheese on one slice and mayonnaise on  another.
  3. Layer 4 cucumber slices on one slice. Add salt and pepper to taste.
  4. Cover with the other slice of bread. Cut it into half and serve with tea.
  5. Make more sandwiches with the rest of the bread.

cucumber sandwich3

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58


Filed under Any Time Foods, Break Fast Recipes

Feta quesadilla


“When in doubt, go to google” has become the lifestyle motto for many now. I also follow the tried and tested google path whenever I need some guidance. So when presented with an excess Feta cheese problem, I went to my faithful google.

Apparently, google can help me with almost anything in my life, but when it comes to feta cheese, it didn’t have any interesting suggestions for me. But the good thing is that, I have some sites to approach for the culinary problems in  my life. Foodgawker and now, in the last few days –

Looking at the paneer like texture of feta cheese, I didn’t expect it to melt. But it did! It’s nice to learn the little things and be surprised about it :-). Whatever other lessons I had learnt with this quesadilla is already forgotten. So my lecture gets over here.

Read on for this very simple (and very salty) quesadilla recipe with feta cheese.


Recipe source:


For the salsa

  • 1 tomato, finely chopped
  • 1/4 of a medium onion, finely chopped
  • 1 pod of garlic, minced
  • 2 teaspoons of coriander leaves, minced
  • salt and pepper, lemon juice for seasoning

For the quesadillas:

  • 6 small tortillas
  • 2-3 teaspoon Feta cheese per quesadilla (or per taste)
  • oil or butter
  • sour cream for serving


  1. For the salsa, finely chop the tomatoes, onion, garlic and coriander leaves. Season with salt, pepper and lemon juice. Refrigerate for the flavors to mingle. I took the shortcut method by crushing everything together in a mortar and pestle. I was out of coriander as well.
  2. For the quesadilla, heat oil or butter in a pan. Add the tortilla and generously top it with the feta cheese. Cover it with another tortilla on top and cook it carefully flipping in between. When the tortillas turn brown on both side and the cheese melts, take off the pan. Repeat with the other two sets.
  3.  Cut the quesadilla into quarters and serve with salsa and sour cream.


This post is part of Blogging Marathon #58, a group blogging event. The theme for this week is Food52 contest winners.


Filed under Any Time Foods, Break Fast Recipes

Tomato tartine


The image I had about French food was that it was elaborate and time consuming. With that image planted firm long back, I have never really tried to learn more about it.

It’s Valli’s Blogging Marathon that has me thinking about French cuisine and to my surprise, I find its not all that hard. There are quite a lot of recipes, with lots of vegetarian options, that you can try out. To save myself time from digging around aimlessly, I took out Dorie Greenspan’s book ‘Around my French table’ from the library.

The book contains recipes she has been served and she has served others when in France. Going through the book, it was a realization that food is kind of global now a days and the recipes have long left their roots to become part of other cultures as well. For example, hummus is as popular in US or France as it is in the Middle East. It’s not surprising to include it in a book because its become a part of daily lives there.

When referenced by their local names, the food appears to be ‘foreign’ than it actually is. Carottes rapees sounds very French. But if I tell you that its grated carrot salad with some amazing dressing, it sounds like something we can try our hands on. I bet you, to a foreigner, our simple homemade lunch or rice, rasam and thogayal  might sound a lot more complicated than it actually is!!

Anyway, coming to the recipe here – its a tartine. Tartines are open sandwiches. Dorie explains it well by mentioning that these are more of a concept than a single recipe. A piece of bread with one or more spreads and with one or more fillings on top and that’s your tartine.  It can be a heavy meal, a light one or something to nibble on…its upto you. The book has a recipe for tartine regime or dieter’s tartine, which has a low fat spread and a topping of seasoned tomatoes and cucumber. That’s the first recipe for you this week.


Recipe adapted slighty from Dorie Greenspan’s book – around my French table

Serves : 1

Theme : French recipes


  • 2 slices French bread
  • 2 teaspoon cream cheese*
  • 1 tomato diced into small cubes
  • 1/2 cucumber cut into small cubes
  • salt and pepper

*The book suggested fromage blanc or a substitute of cottage cheese+sour cream


  1. Slice the bread and grill or toast it.
  2. Spread the cheese over it.
  3. In a small bowl, mix the diced tomatoes and cucumbers with salt and pepper.
  4. Spoon this over the bread.
  5. Slice the bread in half or serve whole. Add a salad on the side and a its a mini meal!

This recipe goes to Blogging Marathon 55, under French recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55


Filed under Any Time Foods, Break Fast Recipes

Bitter gourd chips – Pavakkai chips

pavakka chips2

I love eating full meals from hotels in Kerala. The number of items may be less compared to a thali meal from Tamil Nadu, but they make that up with their taste and flavor. The platter mostly has rice, sambar, rasam, moru kachiyathu, 1-2 kinds of vegetable side dishes, pickle and pappad. Sometimes they serve this deep fried bittergourd on the side. Its the simplest of the dishes, but yet I can never get enough of it!

Who thought such a simple recipe would yield such delicious results! All you got to do is slice the vegetable, add chili powder and salt and then deep fry it. They fry it until its brown and there is not much of green. You might find curry leaves as well and even thin pieces of coconut in the dish.

I didn’t want to risk burning these, so I added a bit of rice flour for crispiness and took them out of the oil once they looked cooked and crispy enough to my eyes. These looked good enough to be served with tea, but somehow I liked the flavor a lot better with rice.

pavakka chips1


  • 2 karela/bitter gourd/pavakka
  • 1 tsp chili powder
  • 2 tbsp rice flour (optional)
  • salt
  • oil to deep fry

*handful of curry leaves is a good addition to this


  1. Slice the bitter gourd into thin rounds. I spread them out on a paper towel evenly for drying.
  2. Add the bitter gourd pieces in a bowl, add the rice flour, chili powder and salt. Mix well with your hands. You can add whatever masalas you want to the bittergourd, I used only chili powder and salt.
  3. Deep fry until golden brown in oil and drain in paper towels. Once cool, store in an air tight container. Serve with rice as a side dish or munch on them with a cup of coffee. Personally, I prefer with rice.

pavakka chips3

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods, Side Dishes

Apple fritters


Apple fritters were the last thing in my mind until I saw these in Vaishali’s blog. I wanted to try a batch immediately, but as it always happens, procrastination somehow found its way in.

When I did try, I knew I didn’t want to try the round and sliced apple fritters. I could almost see the fritters ending up with two separate layers : one would be the apple and the other would be the batter. Trust me, it’s happened before. So I tried one that seemed more appropriate for my modest deep-frying skills.

These fritters got over fast, but I found them lacking in sweetness. Since I skipped sprinkling with confectioners sugar or rolling in the cinnamon sugar part, I should have increased the sugar to at least 1/4 cup. So in case you have tart apples and want to use them up this way, adjust the sugar according to your taste preference.




In a big bowl, add 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and a pinch of salt. Whisk well. You can add a bit more sugar if you want it to be sweeter.


Add two lightly beaten eggs, half cup milk, 1 tablespoon melted butter or oil to the dry ingredients and combine well.


Add 2 cups peeled and chopped apples.


Mix well to combine.


Deep fry until golden brown in batches.


Drain in paper towel and sprinkle with confectioners sugar and serve.

Recipe adapted from


  • 1 cup flour
  • 1 tablespoon sugar**
  • 1 teaspoon baking powder
  • a pinch salt
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon oil or melted butter
  • 2 cups chopped apples
  • oil to deep fry
  • confectioners sugar for sprinkling

**Adjust sugar according to your preference.


  1. Whisk the dry ingredients together in a big bowl (flour, baking powder, sugar and salt).
  2. Add the lightly beaten eggs, milk and oil to the dry ingredients. Mix until combined well. You might have to add a tablespoon or two of milk if the batter is too dry.
  3. Now add the peeled and chopped apples and mix until everything is well and evenly combined.
  4. Heat oil to deep fry and add the apple batter in tablespoonfuls. Deep fry until golden in batches until the batter is used up.
  5. Sprinkle with confectioners sugar and serve warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods

Green peas vada

green peas vada-001

A cup of tea with something deep-fried is a wonderful treat. But unfortunately, deep-frying isn’t my cup of tea.

I am, in general, accident prone and that holds true the most when I am near anything hot. If I am ironing, at least one burn is guaranteed. If I am baking, you can be sure I will be doing the “OOOH hoo…AAH haa” dance at least once. So it’s not a surprise that I never trust myself to be anywhere near hot oil.

If I am deep-frying, I would first drop the batter from a height, thus making the oil splatter all around. That would be burn #1. I would realize the mistake and would go close and literally dip the batter into the oil with my bare hands. Burn #2. On both instances, I would rush and wash my hand in cold water and then would forget to wipe it properly. Thus resulting in burn #3, #4 and so on.

It’s no wonder that you never see anything deep-fried at my place. If its done, it’s mostly under someone else’s supervision (read – they fry, I stay away and watch). So I thought its time I took the matter into my hands…..without any more burns, I hope!

This is the first recipe towards a three-day deep fry special in this space. And no, I didn’t burn myself this time.

green peas vada



Grind one cup soaked and drained green peas with 2-3 green chillies, 2″ ginger piece, salt and half a teaspoon of fennel seeds.


The paste doesn’t have to be too smooth, so do not add any water for grinding.


Transfer the paste into a bowl and add a tablespoon of rice flour. Addition of rice flour helps in binding the batter, but this step is not absolutely necessary.


Mix well.


Take a tablespoon of batter, flatten it a bit to get the shape of a vada. Heat oil and deep fry in batches until the batter is used up. Serve with ketch up or any other dip.

Recipe source: A neighbor

Makes : about 8-9 small vadas


  • 1 cup green peas
  • 2″ piece ginger
  • 2-3 green chillies (or per taste)
  • salt
  • 1/2 tsp fennel seeds (optional)
  • 1 tbsp rice flour (optional)


  1. Soak the peas in water. Frozen peas should be soaked for half an hour, the dried variety should be soaked overnight.
  2. Drain well and grind with ginger, green chillies and salt in a mixie jar. You can add fennel seeds (perum jeerakam) as well, it adds a good flavor to the vada. Stop grinding before its too smooth.
  3. Transfer the contents to a clean, dry bowl and try to make a small ball out of it. If you have difficulty in forming the ball, then you might want to add some rice flour to bind the paste better. You can add rice flour and some semolina as well to get a good texture to the vada.
  4. Heat oil in a pan and deep fry the vadas until golden brown. Serve with ketch up.


  • My friend had made it with just green peas, ginger and green chillies. The ginger was main ingredient imparting the flavor.
  • I have used frozen peas here, the dried version should also work well. You might want to soak it overnight.

green peas vada-002

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54 


Filed under Any Time Foods

Smorgastarta – Sandwich cake


This post goes to the facebook group Home Bakers Guild, as part of their Blogger Tuesdays

Hi all,

I am back. And you have no idea how glad I am to be back!

I am happy, because if it weren’t for the Guild and Blogger Tuesdays, my blog vacation would have become a blog break! It was already bordering somewhere there, but let’s not go there now. There will be a post, every Tuesday recipe the whole of this month. Let’s begin with that and slowly take it from there.

Like I wrote last week, we shifted to U.S. one and a half months back. Right from finding a steering wheel in the passenger seat in your car (they switched it, would you believe!!) to finding just empty space inside the closet (in India, you will have built-in shelves inside wardrobes), everything is different. None of the changes are big, but it’s been a deluge of small ones.

The inevitable question from everyone has been,”How do you find the place? Do you like it?”. It’s a simple query, but I find it the most difficult one to answer. Because I miss home the minute I hear it. Coming to think of it, I don’t even know which home I am missing – our house, my in-laws house or my parents’ house… food for thought!

But then, that’s life and you go where it takes you. And be happy about it. It’s different from what we have known all our life, but that doesn’t mean that it’s bad. It means that you need to open up a bit more.

And once you open up your mind, you might enjoy a different, but delightful experience. Not unlike the cake here.

Whoever thought sandwich can get dressed up like this!?


Smogastarta is a popular sandwich cake from Sweden. It’s savory and is served chilled. It’s apparently served for birthdays, weddings, funerals and all sort of gatherings (says Wiki).

It’s really versatile…it can be an appetizer (small individual portions), lunch or even a wedding cake! It’s a non vegetarian dish by default, but again it can be easily adapted into vegetarian or a vegan avatar.

The sandwich filling options are endless. I tried my usual Nita Mehta cottage cheese filling. Egg salad would be good with this. A combination of potatoes and peas mashed along with some pudina chutney would be wonderful and filling as well. The ‘frosting’ recipes also vary a lot. It usually includes cream cheese, but I was happy with thick yogurt itself.

Do try out this cake. A truly ‘hatke’ (different) cake..


Recipe source: the internet, Saveur


  • Bread, home made or ready made. If baking at home, a 6″ round pan would be the best
  • Sandwich filling of your choice
  • Decorations : vegetables of your choice
  • Yogurt and mayonnaise for the ‘frosting’

What I used: 

  • Three slices of whole wheat bread, cut using a sharp lid
  • Filling 1:  (Recipe source: Nita Mehta’s Sandwiches book)
    • 2 tbsp cottage cheese or grated paneer
    • 1 tbsp tomato ketch up
    • 1/2 tsp ginger garlic paste
    • 1 tbsp chopped coriander leaves
    • salt and pepper for seasoning
  • Filling 2:
    • 2-3 tbsp finely chopped salad vegetable (lettuce, carrot, cabbage)
    • 2 tsp mayonnaise
    • 1 tsp thick yogurt
    • salt and pepper
  • Outer frosting:
    • 3/4 cup thick yogurt (this qty varies depending on the size of the bread)
    • 2-3 tbsp mayonnaise (this varies in proportion to the yogurt)
    • salt


If you are baking the bread, follow the recipe and bake it in a 6″ round pan. Once it’s baked and cooled completely, level the dome and cut into one or two layers.


Here, I have used a sharp dabba for cutting the bread into a circle. Three slices for two layers.


Make the fillings. This is cottage cheese + ketch up + ginger garlic paste + coriander leaves. Mix and fill one layer.


Fill the other slice also with filling of your choice.


Make the ‘frosting’ recipe by mixing yogurt and mayonnaise. Add salt to taste. Check the seasonings and adjust per taste. Add this to the assembled sandwich.


Coat the sandwich all over and decorate as per your wish. Since I was covering the bread all over with coriander leaves and cherry tomatoes, I was not striving for a smooth finish.

You can decorate with chopped cucumber, boiled eggs, lettuce, carrots…whatever you like and goes well with your sandwich.

Chill and server your smogastarta. Enjoy!



Filed under Any Time Foods, Break Fast Recipes, Cakes and Bakes

Masala Dosa – Lunch box style


Every time I get to meet my cousin, its “food time”. My BIL also cooks and their cooking mantra is “Simple, but tasty food”. They don’t bother with cumbersome cooking, just light foods that are easy to make.

Along with new recipes, I learn ‘re-invented’ foods also from them. Masala dosa is something I have been making forever, but this version ensures that you can pack it for your kid’s lunch and he doesn’t come back and tell you that “the masala kept falling all over, Mommy!”

All one has to do is to mash the potato masala filling nicely. Mash them up so that you can apply it like a paste and then the dosa would just stick to it! That makes it easy to pack it for lunch. Don’t you think so?


Makes filling for about 8 dosas, depending on how much filling you use for each dosa


  • Dosa batter (ready-made or home-made)
  • Potatoes                               :           3 big
  • Onion                                     :           1 medium, chopped
  • Green chillies                     :            3-4, chopped very fine (or per taste)
  • Ginger                                    :           1″ piece, minced
  • Turmeric powder             :           1/4 tsp
  • Mustard seeds                   :             1 tsp
  • Curry leaves                      :              8-10, chopped very fine
  • Salt
  • Oil

For the red chilli chutney:

  • Red chillies soaked in warm water       :  8-10
  • Garlic pods                                                     :   4-5
  • Tamarind paste                                            :   1 tsp
  • Salt, as needed


  1. Wash and clean the potatoes. Cook them till they are well done, I do this in the pressure cooker for about 4-5 whistles. When cooked, peel, cut them into bigger pieces. Once they are cool enough to touch, break them as small as you can with your hands or with the back of a ladle and keep aside.
  2. Chop the onions fine. Mince the ginger, curry leaves and green chillies.
  3. Heat 1 tbsp oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves. Add the onions and chopped ginger and green chillies and cook till the onions change colour.
  4. Once the onions are done, add the potatoes, turmeric powder and salt. Mix well.
  5. Now, using a masher, mash the masala well. We want as little lumps as possible. Taste test and adjust the seasoning. Once done, keep aside.
  6. For the red chili chutney, soak the red chillies in warm water for about 30 minutes. Drain and grind it with garlic pods, tamarind paste and salt, adding a bit of water to make a paste. This stores well for over a week when stored properly and refrigerated.

IMG_5456 IMG_5413

Keep your masala and the red chutney ready. Mash the masala well so that you don’t have many lumps.

Spread the dosa batter in the hot tawa, try making it as thin as possible. The sides, especially should be as thin as possible. Take a spoon of sesame seed oil/ghee and pour it all around the sides of the dosa. This makes it easy to take it off the pan.


Spread about 1/2 tsp of the chilli chutney on top of the dosa. The chutney is spicy, so skip it for kids.

Take 1 tbsp of the masala filling and spread it on one half using the back of a spoon or another wooden spatula. Take some more and again spread, ensuring that half the dosa is covered with a layer of masala.

IMG_5417 IMG_5421

Fold the dosa over and let it cook in medium flame for about 15-20 seconds. Turn over and cook the other side too.

IMG_5422 IMG_5425

Take off the heat and cut it into four pieces. Ready for the lunch box!

Skip the chilli chutney when giving it to kids. For adults, its not that spicy since we are using only a little bit. A bit of the chutney can be had as a side dish as well for the dosa.

masala dosa


Filed under Any Time Foods, Break Fast Recipes