I still remember those mornings when the house filled with the gentle sizzle of a dosa on the griddle and the rich scent of ghee in the air. In my family’s kitchen, breakfast was a warm ritual. My grandmother would ladle fermented dosa batter onto a hot cast-iron tawa, spreading it thin and circular. As it cooked, she’d sprinkle spicy milagai podi (literally “chili powder”) over the pancake. The moment was magic – a golden triangle of crispy dosa, flecked with nutty-red podi and glistening with melted ghee, was placed before me. I’d bite into its crisp edge, letting the fiery gunpowder blend with the savory dough, chased by sips of strong filter coffee. These simple flavors – the coconut-chutney dip, the tangy sambar – evoke the comfort of home and childhood.
In Tamil homes idli podi or milagai podi is a beloved staple. It’s a coarse, earthy mix of roasted lentils (like chana dal and urad dal), dried red chilies, sesame seeds and spices. South Indians call this mixture “gun powder” for the fiery kick it gives, and they sprinkle it not only on idlis but on dosas too. As one recipe notes, *“Idli Podi is also known as Milagai Podi… ‘Milagai’ means chilies and ‘Podi’ is powder.”* In fact, podi is often described as a coarse breakfast condiment used alongside idli and dosa, made from roasted dals and spices. A pinch of this powder on a hot dosa, drizzled with fragrant ghee, turns each bite into a burst of homestyle flavor.
Crucial to the perfect podi dosa is the batter. Dosas start with a naturally fermented batter of rice and urad dal. After soaking and grinding, the mixture is left to ferment overnight until it doubles and becomes bubbly. Swasthi’s Recipes explains: “After a good fermentation, the batter increases in volume, becomes light with plenty of small air pockets and develops a slight tangy flavor”. When you ladle this fermented batter onto a hot griddle and cook it with a little ghee or oil, it crisps up into a thin, golden crepe. (For extra crispiness, Serious Eats even suggests substituting some of the rice with parboiled rice.) The result is a lacy-edged dosa that’s perfect for holding a layer of spicy podi and glossy ghee.
Ingredients
For the Dosa batter: 2 cups raw rice (short-grain rice or sona masuri), ½ cup whole urad dal (skinned black gram), water for soaking/grinding, and salt to taste. (You may also add a tablespoon of poha or fenugreek seeds to the soak for a fluffier texture.)
For the Podi (gunpowder) mix: 2 tbsp white sesame (til) seeds, 1 tsp cooking oil, ¼ cup urad dal, ¼ cup chana dal, 6–8 dried red chilies (adjust for heat), a few fresh curry leaves, 2 tbsp dry coconut (copra), a small piece tamarind, ¼ tsp turmeric powder, a pinch of asafoetida (hing), and 1 tsp salt.
For cooking: Additional ghee (clarified butter) or oil for the griddle.
To serve: Coconut chutney, sambar, and strong South Indian filter coffee (optional) as accompaniments.
Method
1. Prepare and ferment the batter: Rinse the rice and urad dal separately and soak both in plenty of water for at least 4–6 hours (or overnight). Drain and grind them separately with just enough water to make a smooth paste. Combine the rice and dal batter, add salt, and stir well. Cover and ferment in a warm spot for 8–12 hours (or until doubled and bubbly). As noted by Swasthi, after fermenting *“the batter increases in volume, becomes light with plenty of small air pockets”*. This fermented batter will yield thin, crisp dosas when cooked.
2. Make the podi (spice mix): Dry-roast the ingredients slowly to bring out their aroma. In a large skillet on low heat, toast 2 tbsp sesame seeds until fragrant; transfer them to a plate. Add 1 tsp oil to the pan, then throw in ¼ cup urad dal, ¼ cup chana dal, 6 dried red chilies and a few curry leaves. Roast this mixture on low heat, stirring constantly, until the dals turn golden and the chilies darken (watch carefully so nothing burns). Now add the 2 tbsp dry coconut and continue to roast until the coconut is lightly browned. Let everything cool. Then transfer the roasted mix to a blender or spice grinder. Add the toasted sesame seeds, a small tamarind ball, ¼ tsp turmeric, a pinch of asafoetida, and 1 tsp salt. Grind to a coarse powder without adding water. You now have the spicy podi. (Tip: This coarse chili-lentil powder can be stored in an airtight jar for weeks.)
3. Cook the dosa: Heat a well-seasoned griddle or nonstick pan over medium-high heat. When the pan is hot, reduce heat to medium and pour a ladleful of the fermented batter onto the center. Quickly tilt and rotate the pan in a spiral motion to spread the batter thinly (you can also spread with the back of the ladle). Cover and cook for about 1 minute. The underside should be light golden and you will see small holes form on top as it cooks.
4. Add podi and ghee: Remove the lid. Evenly sprinkle 1–2 teaspoons of the prepared podi all over the semi-cooked dosa (as shown by Hebbar’s Kitchen). Immediately drizzle or spread about 1 tsp ghee (or oil) on top. Spread it lightly with the back of the ladle so it coats the surface. Continue cooking uncovered for another 30 seconds or so until the dosa edges curl up and the entire crepe turns golden brown and crisp. Swasthi’s guide reminds us that dosas are cooked *“with a little oil, ghee or butter until crisp”*. Indeed, adding ghee not only crisps the dosa but adds a rich aroma – as one recipe notes, *“podi dosa tastes great when dosa is prepared with ghee.”*
5. Serve hot: Fold or roll the dosa onto a plate. Serve it immediately while sizzling. Traditionally, podi dosa is enjoyed with steaming coconut chutney and hot sambar. Pour a tumbler of South Indian filter coffee to sip alongside. Each bite of the crisp, golden dosa with its fiery podi and buttery ghee, paired with cool chutney and hot sambar, delivers a warm, comforting taste of home.
In my family, Sunday breakfasts were always a special occasion. I remember waking up to the gentle scent of fresh coconut and spices wafting from the kitchen as my mother simmered vegetable kurma on the stove. The kitchen filled with the warm aroma of cinnamon, cardamom and toasted coconut – a fragrance that felt like home. By the time we sat down to eat, the table was set with soft, steaming appams (rice pancakes) and stringy idiyappams (rice noodle hoppers), all ready to be spooned into a pot of creamy vegetable kurma. It was a simple, comforting ritual: the subtle sweetness of coconut curry paired with fluffy rice breads, shared with family and brimming with nostalgia.
Kurma (or korma) is a traditional South Indian curry made by simmering a medley of vegetables in a rich coconut-based gravy. This curry is light yet flavorful – not as heavy as North Indian kormas that use yogurt – because its base is a paste of fresh coconut and mild spices. Many cooks add cashews, poppy seeds or roasted gram to the coconut paste for extra creaminess. Whole spices like cinnamon, cloves and cardamom are heated in oil first, releasing a wonderful aroma that infuses the curry. In fact, cooks note that these fragrant spices **“along with coconut paste bring in a wonderful aroma to the dish”**. In our home, that aroma of simmering coconut and spices meant that a cozy family meal was on the way.
Vegetable kurma is famously versatile: it can accompany rotis or puris at dinner, but in South India it is often served with breakfast breads. In Kerala and Tamil Nadu, it’s common to enjoy kurma with fluffy appams or string hoppers (idiyappams) for a comforting morning meal. As one cookbook explains, vegetable kurma is an “excellent side dish” for everything from chapathis to appams and idiyappams. Here we focus on the classic coconut‐gravy version with mixed veggies, perfect for scooping up with hot appams or idiyappams on lazy family mornings.
Ingredients
Mixed vegetables (about 3 cups total): A combination such as carrots, potatoes, green beans, peas (e.g. 1 cup chopped carrots, 1 cup diced potatoes, ½ cup beans, ½ cup peas)
Onion: 1 large, finely chopped
Ginger: 1-inch piece, grated or finely chopped
Garlic: 2 cloves, minced (optional)
Green chilies: 1–2, slit (adjust to taste for mild heat)
Ground spices: ½ teaspoon turmeric powder, 1 teaspoon coriander powder (optional: ¼ teaspoon mild red chili or Kashmiri chili powder for color)
Coconut paste ingredients: 1 cup freshly grated coconut (or frozen/thawed), 8–10 cashew nuts, 1 tablespoon poppy seeds (khus khus), ½ teaspoon fennel seeds – grind these to a smooth paste with a little water.
Whole spices (for tempering): 1 bay leaf, 1 small cinnamon stick (about 1 inch), 2–3 whole cloves, 2–3 green cardamom pods, ½ teaspoon fennel seeds.
Oil or ghee: 2 tablespoons (use coconut oil for extra flavor).
Salt: to taste.
Fresh cilantro (coriander leaves): a handful, chopped (for garnish)
Method
1. Cook the vegetables: Heat 1 tablespoon oil in a pot or pressure cooker. Add the chopped vegetables, a pinch of salt, and just enough water to cover them. Cover and cook until the veggies are tender but not mushy (about 5–7 minutes on the stove, or 1–2 whistles in a pressure cooker). Drain any excess water and set the vegetables aside. (Avoid overcooking, so they hold their shape in the curry.)
2. Grind the coconut paste: In a blender, combine the grated coconut, cashews, poppy seeds and fennel seeds with a little water. Grind to a smooth paste. This creamy paste will thicken the kurma and give it a rich coconut flavor. (If you don’t have poppy seeds, more cashews or a small roasted chana dal can substitute.)
3. Temper the spices: Heat the remaining 1 tablespoon of oil or ghee in a deep pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, cardamom pods, and ½ teaspoon fennel seeds. Sauté for about 30 seconds until they release a fragrant aroma.
4. Sauté aromatics: Add the chopped onion to the pan. Sauté on medium heat until the onion turns translucent and soft, about 3–4 minutes. Then add the ginger, garlic and green chilies. Cook for another 1–2 minutes until the raw smell of ginger and garlic disappears.
5. Spice it up: Sprinkle in the turmeric and coriander powders (and a little chili powder if using). Stir and cook for 30 seconds to bloom the spices. (This step ensures the spices toast slightly and become fragrant.)
6. Add the coconut paste: Pour in the ground coconut-cashew paste and mix well with the onions and spices. Cook for a minute while stirring, so the paste is heated through and coats the onions.
7. Combine and simmer: Add the boiled vegetables back into the pan along with ½ to 1 cup of water or thin coconut milk (enough to reach your desired curry consistency). Season with salt and stir to combine. Bring the curry to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 3–5 minutes so the flavors meld. Tip: Once the curry comes to a boil, keep it on low heat – overboiling after adding coconut can make the gravy grainy.
8. Finish and serve: Just before turning off the heat, stir in half of the chopped cilantro. Taste and adjust salt or spices as needed. Garnish with the remaining cilantro. Serve the vegetable kurma hot, ideally with soft appams or idiyappams on the side (the curry is a perfect match for these rice breads).
This creamy, coconut-scented kurma is best enjoyed fresh, spooned generously over pillowy appams or threadlike idiyappams. Each bite – sweet coconut, gentle spices and tender mixed vegetables – brings back the warmth of home and family gatherings. Enjoy this homestyle South Indian vegetable kurma as comfort food any time you crave that nostalgic, curry-kissed aroma and taste.
Notes: You can customize the vegetables to your liking (cauliflower, peas, or even paneer). For a Kerala-style “white kurma”, use fewer red chilies and add a bit more coconut or coconut milk for a pale, fragrant curry. Leftovers keep well in the fridge for a couple of days; simply reheat gently and add a splash of water or coconut milk if it thickens.
Sources: This recipe is inspired by traditional South Indian vegetable kurma dishes and home cooks’ tips. It reflects the classic coconut-cashew gravy method and family meal traditions of the region.
Every Sunday evening, I can still smell my grandmother’s kitchen filled with the rich aroma of butter, garlic, and spices. A big pot of Dal Makhani would be simmering on the stove, its creamy steam promising a hearty, comforting meal. We kids knew it was ready when the bubbling pot slurped gently and she ladled the velvety lentils into bowls. Sitting around the table, passing naan and rice, every bite felt like a warm hug – this slow-cooked black lentil curry was truly food for the soul.
Dal Makhani is renowned in Punjabi cuisine as “a rich, creamy and popular Punjabi dish made with slow-cooked black lentils (urad dal) and kidney beans (rajma), simmered with butter, cream and aromatic spices”. Its very name hints at indulgence – makhani means butter – and indeed “both cream and butter contribute to the richness” of this curry. The result is a luscious, buttery stew that is, as one recipe puts it, almost “bound to be decadent” with its generous dairy and spices. In many North Indian homes, Dal Makhani is considered a “labour of love,” because it’s traditionally left to cook for hours on a gentle flame or over coals until the lentils almost melt into gravy. Legend even credits Delhi’s famous Moti Mahal restaurant for inventing this dish (attributed to Kundan Lal Gujral), but any Punjabi grandmother will tell you the home-cooked version—simply seasoned and slowly simmered—is the true classic. After the long simmer, butter and fresh cream are stirred in to give it that signature thick, creamy finish.
In our family, Dal Makhani always meant we gathered together. We’d serve it piping hot, with plenty of warm, buttered naan or fragrant cumin-spiced rice. The first taste of that creamy dal, draped over a fluffy piece of naan, brings back all those memories of home, warmth, and togetherness.
Ingredients
Whole black urad dal (kali dal): 1 cup (soaked overnight)
Red kidney beans (rajma): ¼ cup (soaked overnight)
Water: about 3 cups (for cooking the lentils)
Ghee or butter: 2–3 tablespoons (plus more for finishing)
Cumin seeds: 1 teaspoon
Whole spices: 2–3 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 1 bay leaf (tej patta)
Tomatoes: 2–3 medium, pureed (or 1 cup tomato puree)
Red chili powder: 1 teaspoon (Kashmiri chili for color, or paprika)
Nutmeg: a pinch, freshly grated (optional, for warmth)
Salt: to taste
Water or stock: 1 cup (to adjust consistency if needed)
Heavy cream: ½ cup (or fresh cream/yogurt, for richness)
Kasuri methi (dried fenugreek leaves): ½ teaspoon, crushed (optional)
Fresh cilantro (coriander): chopped, for garnish
Optional (smoky “dhungar”): 1 small piece charcoal (heated red-hot) and 1 tsp ghee
Method
1. Soak the lentils and beans. In a large bowl, cover the urad dal and rajma with plenty of water. Let them soak for 8–10 hours or overnight. Drain and rinse well before cooking.
2. Cook the dal and rajma. Transfer the drained lentils and beans to a pressure cooker. Add about 3 cups of fresh water and a pinch of salt. Cover and cook on high heat until the cooker whistles about 18–20 times (roughly 30–40 minutes). Then turn off the heat and allow the pressure to release naturally. The lentils should be very soft, almost falling apart – “melt in the mouth” tender.
3. Prepare the spice base (tadka). While the lentils cook, heat 2 tablespoons ghee or butter in a heavy-bottomed pot or deep pan over medium heat. Add the cumin seeds, cloves, green cardamoms, black cardamom, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
4. Sauté onions and aromatics. Add the chopped onion and green chilies to the pot. Cook until the onion is translucent and just beginning to brown. Stir in the ginger-garlic paste and continue cooking for another minute, until the raw smell goes away.
5. Add tomatoes and spices. Pour in the tomato puree and a splash of water. Season with the red chili powder, a pinch of nutmeg, and salt. Cook the mixture, stirring often, until it thickens and the oil begins to separate from the masala.
6. Combine lentils and simmer. Stir the cooked dal and rajma (with its cooking liquid) into the pot. Add extra water or stock if needed to reach your desired consistency. Bring everything to a gentle boil, then reduce the heat to low. Slow simmer uncovered for 20–30 minutes, stirring occasionally. (As one chef notes, *“the more you slow cook it, the better it tastes.”*) This slow cooking helps the dal become creamy and develop a rich flavor.
7. Finish with dairy. Mash a few lentils against the side of the pot to naturally thicken the sauce. Stir in the heavy cream and mix well. Add a knob of butter or a splash of more ghee. Sprinkle in the crushed kasuri methi for a fragrant boost and adjust salt or spices to taste.
8. Optional smoke (dhungar). For the classic smoky aroma, light a piece of charcoal over an open flame until it glows. Carefully place it in a small metal cup or foil in the center of the pot, pour 1 teaspoon ghee over the hot coal, and immediately cover the pot for 2–3 minutes. The resulting smoke will infuse the dal with that restaurant-style smokiness. (Only do this if you’re comfortable with it and watch safety closely.)
9. Garnish and serve. Remove the whole spices if desired. Garnish the Dal Makhani with chopped cilantro and a drizzle of cream. Serve it hot as the star of a family dinner.
Suggested Accompaniments
Soft, buttery naan or garlic naan: Perfect for scooping up every last bit of dal.
Jeera (cumin) rice: Fragrant basmati rice tempered with cumin seeds complements the rich dal.
Roti or paratha: Warm flatbreads are also wonderful if you prefer.
Fresh salad or raita: A simple kachumber salad (chopped cucumber, tomato, onion with lemon) or cool yogurt raita balances the richness.
Pickles and lemon: Mango pickle, mixed achar or lemon wedges add a tangy punch.
Papadums (papads): Crispy lentil crackers make a nice crunchy side.
There’s nothing like the pitter-patter of rain on a monsoon morning to transport me back to my grandma’s kitchen. The air would be thick with the earthy aroma of bajra and the fresh, herbal scent of methi (fenugreek leaves). I remember waking up to find my grandmother already at the stove, roasting Methi Bajra Theplas on a hot griddle. The kitchen windows fogged up from the steam, the sizzle of each thepla hitting the tawa, and the warm, spiced fragrance wafting through the house – it was pure comfort. These wholesome flatbreads made with pearl millet (bajra) and fresh fenugreek greens are a traditional Gujarati delight, but for me, they’re so much more. They embody cozy family mornings, nostalgic flavors, and the simple joy of watching rain while nibbling on soft, hot theplas with a cup of chai.
Fast forward to today, and Methi Bajra Thepla is still my go-to comfort breakfast, especially when the weather turns gloomy. It’s amazing how a recipe can be nutritious yet deeply satisfying: bajra flour is rich in fiber and has a warming quality, fresh methi adds vitamins and a slight bittersweet bite, and a touch of yogurt in the dough keeps it tender. In this post, I’ll walk you through making these soft, flavorful theplas, just the way Grandma did – complete with tips to keep them pliable, ways to store and reheat for later, and serving suggestions that make them an irresistible treat on a rainy day.
Ingredients
Here’s what you’ll need to make approximately 8–10 Methi Bajra Theplas:
Bajra (Pearl Millet) Flour – 1 cup Provides a hearty, earthy base and makes the theplas wholesome.
Whole Wheat Flour – 1 cup For binding and a softer texture (a mix of wheat and bajra makes rolling easier).
Fresh Methi Leaves (Fenugreek) – ~1 cup, finely chopped Pick the leaves off the stems, wash thoroughly, and chop. These give a signature aromatic, slightly bitter flavor.
Plain Curd (Yogurt) – 1/2 cup Adds moisture and tang to the dough, making the theplas soft. (Use thick yogurt; if very watery, reduce amount or strain a bit).
Spices & Seasonings:
Turmeric powder – 1/2 tsp (for a warm color and subtle flavor)
Red chili powder – 1/2 tsp (adjust to taste for heat; or use 1–2 finely chopped green chilies for a fresh spice kick)
Ajwain (carom seeds) – 1/2 tsp (optional, aids digestion and adds a wonderful aroma)
Ginger paste – 1 tsp (or freshly grated ginger, optional but enhances flavor; you can add a clove of garlic paste too for extra zing)
Sesame seeds – 1–2 tsp (optional, I love the nutty crunch they add in each bite)
Salt – ~1 tsp or to taste (balance to enhance all the flavors)
Oil or Ghee – 2 tbsp (for the dough) + extra for cooking A bit of oil/ghee kneaded into the dough ensures tenderness, and you’ll shallow-fry or roast the theplas on the griddle with a little oil/ghee for golden spots and richness.
Water – as needed To adjust the dough consistency. Bajra is gluten-free, so warm water helps bind the dough with the wheat and yogurt. Have about 1/4 to 1/2 cup on hand (you may not use it all).
Note: All ingredients should ideally be at room temperature, especially the yogurt, so it mixes evenly. Fresh methi leaves are best for flavor, but you can use drained frozen methi or even kasuri methi (dried fenugreek) in off-season – just adjust quantity since dried herbs are stronger.
Making methi bajra thepla is straightforward. The key is to form a pliable dough and cook on medium heat for soft results. Let’s get started:
1. Prepare the Methi Leaves: Pluck the fresh methi (fenugreek) leaves from their stems. Rinse them thoroughly in water at least 2-3 times to remove any dirt (methi can be sandy). Drain well and pat dry slightly. Chop the leaves finely with a knife. Set aside. (Chopping helps the leaves distribute evenly in the dough and makes rolling easier.)
2. Mix Dry Ingredients: In a large mixing bowl or paraath (wide flat bowl), combine the flours and dry spices. Add the bajra flour and whole wheat flour first. Then stir in the spices and seasonings: turmeric, red chili powder, cumin seeds, ajwain (if using), sesame seeds, and salt. Mix them together with your hand or a spoon so the spices are evenly distributed in the flour mixture.
3. Add Wet Ingredients: To the flour mixture, add the chopped methi leaves. Also add the ginger paste (and garlic, if using) at this stage. Now make a well in the center of the mixture and spoon in the plain curd (yogurt). Drizzle about 1–2 tablespoons of oil or ghee over the flour as well.
4. Knead the Dough: Using your hand, start mixing the yogurt, oil, and flour mixture. The goal is to incorporate the wet ingredients into the dry mix. You will find the dough is coming together but still crumbly – at this point, add water a little at a time (a few tablespoons) and continue kneading. If possible, use lukewarm water for kneading; warm water helps the flours (especially bajra) bind better and yields softer theplas. Knead patiently for about 5–7 minutes, adding water as required, until you get a soft, semi-stiff dough. The dough should not be sticky (add a sprinkle of flour if it becomes too sticky) but should hold together well and feel pliable. (Tip: The methi and yogurt will release some moisture as you knead, so add water gradually to avoid a too-soft dough.)
5. Rest the Dough: Once the dough is smooth and soft (you should be able to press a finger and it leaves an indent easily), gather it into a ball. Rub a very light coat of oil/ghee on the surface to prevent drying. Cover the dough with a damp kitchen towel or a lid and let it rest for about 10–15 minutes at room temperature. This resting period allows the flours to hydrate fully and the gluten in the wheat flour to relax, which makes rolling easier and the theplas softer. (Note: Don’t let it rest much longer than 15–20 minutes, especially if you used fresh methi and yogurt, because the leaves will keep releasing water and the dough might turn too soft or sticky.)
6. Divide and Shape: After resting, give the dough a quick knead again. Then divide it into equal portions. For roughly 8–10 theplas, divide into 8–10 balls (about the size of a lemon or golf ball). Roll each portion between your palms to make a smooth ball, then flatten slightly into a patty. Keep the dough balls covered with a cloth while you work on one, so they don’t dry out.
7. Roll Out Theplas: Take one dough ball and dust it lightly with dry whole wheat flour (dusting flour prevents sticking while rolling). On a clean countertop or rolling board, gently roll out the dough into a circle of about 5–6 inches in diameter. Aim for an even thickness of about 2–3 mm (slightly thicker than a regular roti, but not as thick as a paratha). Don’t worry if the edges are not perfectly smooth – that’s the rustic charm of homemade thepla! If the dough is cracking or too tight, you might need to knead in a little more water or oil into the remaining dough balls. If it’s sticking to the board or rolling pin, dust a bit more flour. (If you find rolling difficult due to the bajra flour (since it’s gluten-free), you can roll between two sheets of parchment or plastic, or even pat it out with your fingers on a greased surface.)
8. Heat the Tawa (Griddle): While you’re rolling, place a tava/tawa (flat griddle or skillet) on the stove over medium heat. Let it heat up well. A moderately hot griddle is key – too low and the thepla will turn out hard (as it dries out slowly), too high and it might burn spots without cooking through. You can test by sprinkling a tiny bit of dry flour or water – it should sizzle gently and evaporate, indicating the pan is hot.
9. Cook the Thepla – First Side: Carefully lift the rolled thepla and place it on the hot tawa. Let it cook for about 30–40 seconds or until the bottom side starts to look opaque and you see a few tiny blisters or it changes color slightly. You might also see faint steam escaping.
10. Flip and Cook Other Side: Using a spatula, flip the thepla to the other side. Now cook this side for another 30 seconds. At this stage, you typically won’t have brown spots yet – that’s okay. We do a quick partial cook on both sides before adding oil/ghee, which ensures it cooks evenly through.
11. Apply Oil/Ghee and Roast: Drizzle or brush a small amount of oil or ghee (about 1/2 tsp) around the edges of the thepla and on the surface. Gently press and rotate the thepla with the spatula so it fries in the oil/ghee. You’ll see golden-brown spots appearing. Flip the thepla again, and apply a little oil/ghee on the other side as well, cooking that side. Press down slightly on the edges or any parts that seem uncooked. Each side should cook for another minute or so with the oil until nicely cooked through with brown speckles. The thepla should be well-cooked but still soft and pliable. Adjust the heat between medium to medium-high as needed; if you see it browning too fast, lower the flame a bit.
12. Repeat for All Theplas: Remove the cooked thepla and place it on a plate (or a roti basket lined with a cloth or paper towel to keep it soft). Proceed to roll and cook each of the remaining dough balls in the same way. It helps to roll the next one while one is cooking, to save time. If you’re not fast at rolling, you can also roll all the theplas first and keep them separated (so they don’t stick) under a cloth, then cook in batches. Keep the stack of cooked theplas covered so they stay warm and moist.
13. Serve Hot: Once all are done, your methi bajra theplas are ready to be devoured! They should be soft to tear, speckled with beautiful green methi bits and browned spots of flavor. Serve them fresh off the tava for the best experience. (Serving suggestions below!)
Tips for Softness, Storage, and Reheating
Keeping Theplas Soft: For the softest theplas, be generous with the moisture and fat in the dough. The combination of yogurt and a bit of oil/ghee in the dough works wonders for softness. Also, using warm water to knead (instead of cold) helps the dough become more pliable. Don’t skip the resting step; resting the dough allows the millet and wheat to fully absorb moisture. Finally, cook on medium heat – this ensures the thepla cooks through without becoming too crispy or hard. The moment you see golden spots and it’s cooked, take it off the pan; over-cooking on a low flame can dry them out.
Softness Trick from Grandma: My grandma’s tip for ultra-soft theplas – after cooking each thepla, stack them and wrap them in a clean kitchen towel for a few minutes. The steam softens them further, and they stay pliable. You can also apply a dab of ghee on each hot thepla as you take it off the tawa – this keeps them moist and adds rich flavor.
Storage (Short Term): Methi Bajra Theplas are an excellent make-ahead dish. Once they cool to room temperature, store them in an airtight container or a zip-lock bag. At room temperature, they stay good for 2 days easily. If it’s summer or very humid, or if you need to store longer, keep them in the refrigerator (good for about 5-6 days). Separate each thepla with a piece of parchment or paper towel if you’re stacking many, to avoid them sticking together due to any condensation.
Can I Freeze Theplas? Absolutely! These theplas freeze well, making them great for meal prep. To freeze, cool them completely, then stack with parchment paper between each thepla (this prevents them from freezing into a block). Place the stack in a freezer-safe bag, squeeze out excess air, and freeze. They can last about 1-2 months frozen. When you crave thepla, just take out as many as needed.
Reheating: To reheat refrigerated or frozen theplas, the best method is on a hot tawa/skillet. Warm the tawa on medium, then heat each thepla for ~30 seconds on each side until it’s soft and heated through. You can brush a tiny bit of ghee or oil if you want to refresh the gloss and softness. If you’re in a hurry, you can microwave the thepla: place it on a microwave-safe plate, cover with a damp paper towel (this prevents drying out), and microwave for 10-15 seconds (longer if frozen, about 30 seconds, checking in between). The damp towel steams it lightly, making it soft again. After microwaving, if it feels a bit moist, you can quickly toss it on a hot pan for a few seconds to get that slight toasty finish back.
Avoiding Spoilage: Because these theplas contain fresh methi and yogurt, avoid keeping them in very hot conditions for too long (to prevent spoilage). For travel or longer shelf life, some people omit yogurt and use only water and more oil, but the combination of bajra and methi really tastes best with yogurt. Using hung curd (thicker yogurt with less water content) can also help them stay good longer if carrying for travel.
Serving Suggestions
Methi Bajra Thepla is a versatile bread – it can be enjoyed in many ways. Here are my favorite serving ideas to make a simple thepla meal exciting:
Classic Pickle and Chai: The quintessential way to enjoy thepla is with a side of spicy pickle. Mango pickle (methia keri or chundo for a sweet twist) or lemon pickle pair beautifully with the gentle bitterness of methi in the thepla. Wash it down with a hot cup of masala chai (tea) – the combination of warm, spicy tea and savory thepla is the ultimate comfort on a rainy morning.
With Yogurt or Raita: Serve theplas with a bowl of plain yogurt (curd) or a simple raita. The cool, creamy yogurt balances the spices. You can mix a pinch of roasted cumin and salt into the yogurt to make an instant raita. Tear off a piece of thepla, dunk it in the curd – it’s heavenly! This combo is especially great for breakfast or a light lunch.
Chutney Spread: Smear the theplas with green chutney (coriander-mint chutney) or garlic chutney for an extra burst of flavor. You can even roll them up with a layer of chutney inside for a quick snack on-the-go. The fresh herbaceous chutney highlights the fenugreek’s flavor.
Subzi or Curry: Though typically eaten on their own or with light sides, you can also pair thepla with a sabzi (vegetable dish) or potato curry. Dry potato sabzi (like jeera aloo) or even a yogurt-based curry goes well – it turns it into a more filling meal.
On-the-Go Wrap: Get creative and use methi bajra theplas as a base for a wrap! They are pliable enough. For example, wrap one around some sautéed veggies or a scrambled paneer bhurji, and you have a nutritious roll for lunch. This is how I pack them for road trips – rolled with a simple potato filling, they stay mess-free and yummy.
No matter how you serve them, always try to reheat or toast the theplas lightly if they’ve cooled, because they’re at their best when warm and soft. And if you’re serving to guests, add a dollop of butter on top of a stack of hot theplas – watch their eyes light up at the sight of melting butter on those golden flatbreads!
Why I Love It
Methi Bajra Thepla isn’t just food, it’s emotion for me. Here’s why this recipe has a special place in my heart:
Nostalgic Comfort: I love it for the memories it carries – each bite takes me back to cozy monsoon mornings at my grandmother’s home. The sense of warmth and love I felt then is rekindled every time I make these. There’s something deeply comforting about cooking a traditional family recipe while rain drizzles outside.
Wholesome & Healthy: I adore how wholesome this thepla is. With nutrient-rich bajra (full of fiber, iron, and antioxidants) and vitamin-packed methi leaves, it’s a powerhouse of nutrition disguised as a treat. It proves that healthy food can be deliciously satisfying. The use of millet flour makes it filling and energizing, perfect for starting the day or keeping one satiated during a busy day.
Flavorful and Versatile: Thepla might look simple, but it’s bursting with flavor – from the slight bitterness of fenugreek balanced by the spices and the slight tang from yogurt. I love that you can enjoy it in so many ways (with pickles, chutneys, or just on its own). It’s equally good for breakfast, a quick snack, or a travel meal. I’ve taken theplas on long train journeys, road trips, and even flights – they travel well and always taste like home.
Seasonal Joy: While methi is best in winter, I particularly cherish making this during the rainy season. Something about the earthy bajra and fenugreek aroma mixes with the petrichor (the smell of rain-soaked earth) – it’s like the weather and food are in perfect harmony. It’s my personal ritual to cook these on the first rain of the monsoon. That first soft bite, with rain tapping on the window and a hot chai in hand… it’s pure bliss and makes me fall in love with cooking all over again.
In short, Methi Bajra Thepla is more than a recipe – it’s a hug on a plate. It brings together the goodness of traditional ingredients and the love of generations. I hope when you try it, you’ll fall in love with it just as I have!
In my childhood summers, raw mangoes were a prized ingredient in our kitchen. When the sun was blazing, my mother knew exactly how to turn that heat into comfort: with a pot of tangy Raw Mango Dal simmering on the stove. She’d toss tart green mango pieces into creamy yellow lentils, and the whole house would fill with a mouthwatering aroma. One sip of that sour-and-spiced dal and I’d be instantly refreshed – it was like summer vacation served in a bowl, bringing a smile to my sun-tired face every time.
Raw Mango Dal is a seasonal Indian lentil dish that combines the protein-packed goodness of dal with the bright tang of unripe mango. It’s especially popular during mango season in many regions of India. (In Andhra, for example, a similar mango dal is known as mamidikaya pappu, and in Bengal, aamer dal.) Essentially, we cook lentils like toor dal or moong dal with chunks of raw green mango so that the dal absorbs that lovely sourness. A simple tempering of spices (tadka) poured on top makes it truly sing with flavor. The result is a light, homestyle dal that’s comforting yet zesty – just the thing for hot days when you crave something soothing but also appetizing.
Ingredients (Serves 4)
1 cup toor dal (split pigeon peas) or moong dal (yellow lentils)
1 medium raw green mango, peeled and cut into chunks (about 1 cup of pieces)
2 green chilies, slit (adjust to taste)
2½ cups water (for cooking the dal, approximately)
½ teaspoon turmeric powder
Salt to taste (add after cooking the dal)
2 tablespoons ghee or oil (for tempering)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1–2 dried red chilies
¼ teaspoon asafoetida (hing)
8–10 fresh curry leaves
2 cloves garlic, sliced (optional)
½ teaspoon red chili powder (optional, for extra heat & color)
1. Pressure Cook the Dal & Mango: Rinse the dal a couple of times under water. In a pressure cooker, combine the rinsed dal, raw mango pieces, green chilies, turmeric, and about 2½ cups of water. Cook for 3–4 whistles (or until the dal is soft and mushy). If you don’t have a pressure cooker, boil the dal in a pot until the lentils are very tender (this may take 30–40 minutes, adding more water as needed). Allow the pressure to release naturally.
2. Mash & Adjust Consistency: Once the dal is cooked and soft, open the cooker and gently mash the dal with a spoon or whisk to your desired consistency. The cooked mango will be very tender and will mostly blend into the dal, adding a tangy flavor. If the dal looks too thick, stir in a bit of hot water to thin it out. Now add salt to taste. Keep the dal on low heat, simmering gently, while you prepare the tempering.
3. Prepare the Tadka (Tempering): In a small pan, heat the ghee or oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter for a few seconds. Then add the dried red chilies, garlic slices (if using), and curry leaves. Sauté for about 30 seconds until the garlic turns lightly golden and the spices release their aroma (be careful, the curry leaves will crackle!). Turn off the heat and stir in the asafoetida. If you want an extra kick of heat and color, add the red chili powder now, stirring it into the hot oil (this prevents it from burning).
4. Combine & Serve: Carefully pour this hot tempering over the simmering dal. You should hear a satisfying sizzle! Give the dal a good stir so all that spiced ghee/oil blends in. Let the dal simmer together with the tempering for another 1–2 minutes to let the flavors meld, then turn off the heat. Sprinkle the chopped fresh coriander on top. Your Raw Mango Dal is ready – serve it piping hot with your favorite accompaniments and enjoy the tangy goodness!
Tips for Perfect Raw Mango Dal
Lentils: You can use either toor dal or moong dal for this recipe, or even a mix of both. Toor dal gives a slightly thicker, earthier base, while moong dal makes the texture a bit lighter and silkier. Both absorb the mango flavor well – so choose based on your preference or what’s on hand. (If using moong dal, you might not need to pressure cook as long since it softens faster.)
Tanginess: The tanginess of the dal will depend on your mango’s sourness. Feel free to adjust the amount of raw mango to your taste – if you want it extra tangy, add a few more mango pieces, and if your mango is very sour or you prefer a milder tang, you can use a little less. Pro tip: If the cooked dal turns out too sour for your liking, stir in a pinch of sugar or jaggery. It won’t make the dal sweet, but it will balance the sourness nicely without dulling that mango flavor.
Thickness: For a thicker, more porridge-like dal, mash the lentils well and simmer a bit longer to evaporate some water. For a thinner, soupier dal, add a little more water when cooking or after and don’t mash the lentils completely. You have complete control over the consistency – so make it as hearty or as light as you prefer. Remember, the dal will also thicken a bit as it cools, so aim slightly thinner if you plan to serve it later.
Flavor: Using ghee for the tempering gives a lovely rich aroma and taste (that nutty fried garlic and cumin in ghee is heavenly). If you’re vegan or want to keep it lighter, use any neutral cooking oil – it will still be delicious. Don’t skip the curry leaves and asafoetida if you can help it; even a small pinch of hing and those few curry leaves add an authentic depth of flavor that makes the dal taste like grandma’s recipe. Adjust the chilies to your heat preference – green chilies give a fresh heat while dried red chilies add warmth and a smoky touch. And if you love garlic, that optional sliced garlic in the tadka really brings an extra homestyle warmth to the dish.
Serving Suggestions
Classic Rice Meal: Raw Mango Dal is best enjoyed with plain steamed rice. Ladle the hot, tangy dal over a mound of rice, add a little drizzle of ghee on top, and serve it with a crispy papad and a side of spicy pickle (mango or lime pickle pairs exceptionally well). This combination of soft rice, sour dal, crunchy papad, and fiery pickle is simple yet absolutely satisfying – a classic summer comfort meal in many Indian homes.
Roti or Paratha: You can also relish this dal with chapatis, rotis, or parathas. Because it’s on the thinner side compared to gravies, make sure to cook the dal a bit thicker if you plan to scoop it up with bread. The tangy lentils make a great accompaniment to whole wheat flatbreads, especially when paired with a dry vegetable sabzi or a potato fry on the side. It’s a wonderful change from the usual dal sabzi routine and perks up your everyday dinner or lunch plate.
In a Thali: Include Raw Mango Dal as part of a larger summer thali (platter). It goes wonderfully next to other dishes like a light veggie stir-fry, maybe a cucumber salad or raita, and some jeera rice or pulao. The dal’s bright flavor can really balance richer dishes. And if you’re like me, you might even enjoy slurping a little bowl of this dal like a soup – it’s light and refreshing enough for it! However you serve it, make sure to have some extra papads or fryums on hand, because everyone will want something crunchy to munch with this tasty dal.
Why I Love It
I love Raw Mango Dal because it tastes like summer in a bowl. It’s amazing how a simple everyday dal transforms into something special just by adding a few pieces of raw mango. The moment that tangy mango hits the pot, it fills the kitchen with an irresistible aroma – a signal that my favorite time of year has arrived. Each spoonful is a beautiful balance: the comforting, creamy texture of lentils on one hand, and a zingy, mood-lifting sharpness on the other. It’s the dish that cheered me up on many a sweltering afternoon as a kid, and to this day, it never fails to make me happy. When I miss home or when the heat saps my appetite, I know I can cook up this dal and instantly bring back both my appetite and a flood of sweet summer memories. 🌼
Dum-style Hyderabadi Vegetable Biryani is more than just a dish—it’s a warm hug from the kitchen. I still remember festive Sundays at my grandma’s house when a sealed handi of biryani would slowly cook on the stove, infusing the whole home with saffron, spices, and the scent of caramelized onions. Biryani was traditionally reserved for celebrations, and as it cooked under a dough-sealed lid, the anticipation built. Every time I lift that lid now, I’m taken back to those childhood moments and smiling faces around the table. The blend of fragrant rice, spiced vegetables, and herbs makes every bite nostalgic and comforting.
Juice of ½ lemon (to help keep rice grains separate)
Salt, to taste
For the Vegetable Marinade
1 cup plain yogurt (dahi)
2 tbsp ginger-garlic paste
2–3 green chilies, finely chopped
1 tsp chili powder
½ tsp turmeric powder
2 tsp garam masala (or biryani masala)
1 tsp coriander powder
Juice of 1–2 lemons
Salt, to taste
¼ cup fried onions (birista)
¼ cup chopped mint leaves
¼ cup chopped cilantro (coriander leaves)
Vegetables (about 1.2–1.5 kg total)
2 potatoes, cut into 1½-inch cubes
1 cup cauliflower florets (gobi)
1 cup carrot, chopped
1 cup green beans or French beans, chopped
1 cup green peas (fresh or frozen)
1 capsicum (bell pepper), cut into strips
(Optional: mushrooms, capsicum – for variation)*
For the Saffron-Milk Layer
10–15 saffron strands (soaked)
¼ cup warm whole milk (to steep saffron)
Few drops of rosewater (optional, for aroma)
2–3 tbsp ghee or melted butter
Method
1. Marinate the Vegetables. In a large bowl, whisk together yogurt, ginger-garlic paste, chopped green chilies, lemon juice, chili powder, turmeric, coriander powder, garam masala, salt, chopped mint, and cilantro. Add the chopped vegetables (potatoes, carrots, beans, peas, cauliflower, bell pepper) and toss to coat them completely. Cover and let the veggies marinate for at least 15–30 minutes (even a quick 15-minute soak lets the spices meld).
2. Cook the Vegetable Masala. Heat 2 tablespoons ghee or oil in a heavy-bottomed pan over medium heat. Sauté sliced onions until golden brown – this caramelization (Maillard reaction) adds sweet, savory depth. Add a bit of salt to help them sweat. Stir in capsicum strips and fry briefly. Now pour in the marinated vegetables along with all the marinade. Stir well and cover the pan. Cook on medium heat for about 10 minutes, until the veggies are almost tender but still hold their shape. This forms your flavorful biryani base.
3. Parboil the Rice. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30–45 minutes. In a large pot, bring water to a boil. Add whole spices (bay leaves, cinnamon, cardamom), a teaspoon of caraway or cumin, and a teaspoon of ghee for fragrance. Squeeze in lemon juice and salt. When the water boils vigorously, drain the soaked rice and add it to the pot. Cook the rice until it’s about 70–80% done – the grains should still have a slight bite. Drain the rice immediately to halt cooking (rice will finish in the dum).
4. Layer the Biryani. Grease the bottom of a heavy pot or handi with a little oil. Arrange a layer of tomato slices on the bottom – this traditional trick prevents sticking and adds moisture. Spread the cooked vegetable masala evenly over the tomatoes. Sprinkle half of the fried onions, mint, and coriander leaves on top of the veggies. Now add the rice in an even layer over the vegetables. Finally, top with the remaining fried onions, mint, and coriander.
5. Infuse with Saffron and Seal. Warm the milk in a small pan and steep the saffron strands in it (grinding the saffron first releases more color). Add a drop of rosewater if using. Gently pour the saffron-infused milk over the top of the rice, letting it seep through in golden rivulets. Drizzle the last bit of melted ghee or butter over everything. Seal the pot tightly with a heavy lid. Traditionally, a dough seal (chapati dough around the rim) locks in steam.
6. Dum Cook. Place the sealed biryani pot on a hot tawa (griddle) or directly on low heat. Cook on a gentle flame for about 20 minutes – this is the “dum” process. You’ll see a little steam trying to escape at the sides when it’s done. Turn off the heat and let the pot rest, unopened, for another 10–15 minutes (the flavors continue to meld, and the rice firms up). Avoid peeking too soon!
7. Serve with Accompaniments. Carefully mix (fluff) the rice and vegetables together just before serving. Serve this fragrant Dum Hyderabadi Vegetable Biryani hot, accompanied by cooling cucumber-mint raita and spicy Mirchi ka Salan (Hyderabadi chili-peanut curry). A simple kachumber salad of chopped cucumber, tomato, and onion (dressed with lemon) or crisp papadums make nice sides too.
Tips for Perfect Biryani
Choose and Prepare the Rice Right: Always use good-quality aged basmati rice – the longer it’s aged, the stronger and more fragrant its aroma. Soak the rice before boiling to keep grains fluffy. Add a splash of lemon juice and a little fat (ghee or oil) to the boiling water; this keeps the grains separate and non-sticky.
Caramelize Onions Thoroughly: Don’t rush the onions. Cook them until they are a deep golden-brown. The natural sugars caramelize, giving the biryani its rich sweetness and depth.
Layer Thoughtfully: Grease the pot and use tomato or potato slices at the base to prevent burning. Alternate layers: veg mix, then herbs/onions, then rice, then garnish. This ensures even flavor distribution and beautiful color marbling.
Seal and Cook on Dum: Seal the pot well with dough or tight foil – trapping the steam is key. Cook on the lowest flame possible to avoid scorching the bottom. A heavy-bottomed pot helps distribute heat gently.
Infuse with Saffron and Herbs: Don’t skip saffron! Soak strands in warm milk (or water) and sprinkle it over the rice for gorgeous color and aroma. A few drops of rosewater or kewra water can also add that authentic floral note.
Let it Rest: Once cooked, let the biryani sit off the heat for a while (still sealed). This resting period (even 10–15 minutes) lets the flavors settle and makes the rice absorb the steam fully. In fact, Hyderabadi biryani often tastes even better a bit later – it’s a true comfort food that evolves as it rests.
Spice Blend: Using freshly ground biryani masala or garam masala makes a difference. Fresh spices have more potency than store-bought powders.
Serving Suggestions
Cooling Raita: A dollop of cucumber-mint raita or boondi raita complements the heat of the biryani. The yogurt and cucumber cool your palate and add a creamy texture.
Mirchi ka Salan: A traditional Hyderabadi side, this spicy chili-and-peanut curry is almost synonymous with biryani. Its tangy, nutty flavor cuts through the rich rice.
Fresh Salad: A simple kachumber of chopped tomato, cucumber, and onion tossed with lemon and a pinch of salt adds freshness.
Pickles & Papad: Indian mango or lime pickle and crisp papadums are easy extras to round out the meal.
Why I Love It
This Dum-Style Veg Biryani holds a piece of my heart. It’s the family favorite on any special occasion or lazy weekend – from festive Eid lunches to relaxing Sunday dinners. I love that it’s a one-pot wonder that brings everyone together; while it’s cooking, the whole house fills with warm, inviting aromas. When I was little, I’d sneak into the kitchen just to catch a whiff of saffron and spices escaping the pot. Sharing the first bite with loved ones – rice steaming on your fork, crisp fried onions melting with every mouthful – feels like a celebration. It’s a humble dish that makes any day feel special, reminding me of home and warmth. Every time I make it, I taste those memories, and it never fails to make me smile.
I grew up eating lemon rice on sunny days and packed lunches. The tangy lemon and warm spices always feel like comfort food – it’s the dish that takes me right back to childhood. I remember summer picnics and train trips where this zesty rice was a staple, somehow staying fresh all afternoon thanks to the turmeric. Now I’ve given the classic a fun twist with golden roasted garlic and sweet green peas, making it even more irresistible. Just serving it up seems to lift everyone’s mood with its bright aroma and color.
Ingredients
2 cups basmati rice (or any long-grain rice)
2 tbsp oil (coconut oil or vegetable oil)
1 tsp mustard seeds
1 tbsp chana dal (split chickpeas; optional for crunch)
1 tbsp urad dal (split black lentils; optional)
A pinch of turmeric powder (for color and preservative benefits)
4–5 cloves garlic, thinly sliced
1 cup green peas (fresh or frozen)
10–12 curry leaves
1–2 green chilies, slit (optional for heat)
½ tsp asafoetida (hing; optional)
3–4 tbsp lemon juice (freshly squeezed; adjust to taste)
Salt, to taste
2 tbsp roasted peanuts or cashews (optional garnish)
Fresh cilantro leaves, chopped (optional garnish)
Preparation
1. Cook the rice: Rinse the rice under cold water until it runs clear. In a pot, combine the rice with 4 cups water (a 2:1 water-to-rice ratio), ½ tsp salt, and ½ tsp turmeric (for the sunny color and gentle preservative effect). Bring to a boil, then cover and reduce heat. Simmer for about 15–20 minutes, or until the rice is tender. Turn off the heat and let it sit, covered, for a couple of minutes. Fluff the rice gently with a fork and spread it on a platter or tray to cool slightly – this extra step prevents the grains from clumping.
2. Make the tempering: In a pan, heat the oil over medium heat. When the oil shimmers, add the mustard seeds and let them pop. Add the soaked chana dal and urad dal and fry until they turn golden brown. Toss in the curry leaves and green chili, which should sizzle immediately. Add the sliced garlic and sauté for just a few seconds until it’s fragrant and lightly golden (be careful not to burn it). Stir in a pinch of asafoetida and another ¼ tsp turmeric for color, then immediately turn off the heat.
3. Add peas: Stir in the green peas and a bit of salt. Cook only until the peas are just tender (about 1–2 minutes). If you’re using roasted peanuts or cashews, add them now and mix them through.
4. Combine rice and lemon: Turn off the heat completely, then add the cooked (and cooled) rice to the pan (or pour the tempering into the rice bowl). Drizzle the lemon juice over the rice (about 2–3 tablespoons to start) and gently fold everything together so the lemony tempering coats the rice. The grains should turn a pale yellow. Taste and add more salt or lemon if needed, then sprinkle chopped cilantro on top.
5. Fluff and serve: Using a fork or spatula, gently fluff the rice so the grains stay separate. Serve the rice warm alongside your favorite sides (see below).
Tips for Flavor and Texture
Rinse thoroughly: Rinsing rice removes excess starch, which helps the grains stay separate.
Add acid early: Try adding a little lemon juice to the cooking water (about ¼ teaspoon). This trick brightens the rice’s color and helps prevent clumping.
Coat with fat: Stir a tablespoon of oil or butter into the rice before or during cooking. The fat coats the grains so they slide past each other instead of sticking together.
Cool before lemon: Let the rice cool for a few minutes after cooking. Avoid squeezing lemon juice into very hot rice or tempering, as heat can mute the lemon’s bright flavor and diminish some nutrients.
Fluff gently: Once mixed, fluff the lemon rice carefully with a fork. This keeps the texture light and airy.
Season to taste: Start with 2–3 tablespoons of lemon juice for 2 cups of rice and adjust from there. Always taste and tweak salt and lemon at the end to match your preference.
Serving Suggestions
Yogurt or Raita: A spoonful of plain yogurt or cooling cucumber raita complements the tanginess.
Pickles & Chutneys: Tangy pickles (mango, lime) or chutneys (tomato, mint) add extra zing.
Crispy Sides: Serve with crunchy papadams, roasted peanuts, or simple fried snacks (like masala vadas).
Warm Accompaniments: This rice pairs beautifully with a lentil dal or vegetable curry. It also stands alone as a satisfying one-pot meal.
Why I Love It
I love this dish because it’s pure comfort and nostalgia. The bright yellow rice with pops of green peas always feels like a hug in a bowl. As a kid, Mom would pack it on trips—those citrusy notes and turmeric meant it stayed fresh for hours. Now, when I cook this fusion version with extra garlic and peanuts, the whole house smells like sunshine. Every bite brings a smile: it’s flavorful, wholesome, and brimming with happy memories.
In Odia households, “kasa” means a curry that is roasted and reduced till the masala sticks to the vegetables—flavorful, bold, and intensely satisfying. And one of the most beloved versions is Putola Aloo Kasa.
Potala (pointed gourd) may look humble, but when it’s slow-cooked with potatoes, onions, and masalas until coated in a thick, reddish gravy, it turns into something magical. This was my go-to lunch with rice and a squeeze of lemon on hot afternoons at home.
Ingredients:
250 gms potala (pointed gourd), peeled and slit
2 medium potatoes, peeled and diced
1 onion (chopped)
1 tbsp ginger-garlic paste
1 tomato (grated or pureed)
½ tsp turmeric
½ tsp red chili powder
½ tsp coriander powder
Salt to taste
2 tbsp mustard oil (or refined oil)
1 tsp panch phoron or cumin seeds
Water as needed
Fresh coriander leaves for garnish (optional)
Steps:
1. Prep the Veggies
Lightly sauté potala and potato pieces in a little oil with turmeric and salt. Set aside.
2. Make the Masala Base
In the same pan, heat mustard oil.
Add panch phoron or cumin seeds.
Sauté onions until golden. Add ginger-garlic paste.
Add turmeric, chili powder, coriander powder, and tomato.
Cook until oil separates and masala looks roasted (“kasa”).
3. Add Veggies and Roast
Add sautéed potala and potato to the masala.
Cook covered for 10–15 minutes on low, stirring occasionally.
Add a splash of water only if needed. Let the masala coat everything nicely.
4. Finish & Serve
Check for salt. Garnish with coriander (optional).
Serve hot with rice or chapati.
Serving Tip:
Pairs beautifully with steamed rice, dal, or even pakhala. Add a slice of lemon or raw onion on the side for extra zing.
Why I Love It
Potala Aloo Kasa is that perfect balance of comfort and depth. It reminds me of my mother’s patient cooking, the rhythm of midweek meals, and the joy of making simple vegetables sing.
In Odisha, no festive meal or comforting lunch thali is complete without a touch of khatta. And the one that always stole my heart was Mitha Ambula Khatta.
Made from sun-dried mango slices soaked in water, slow-cooked with jaggery, tempered with mustard seeds and red chili—it’s more than a dish. It’s the taste of lazy summer afternoons, the smell of grandmother’s kitchen, and a reminder that even the smallest things on your plate can leave the deepest impression.
Ingredients:
2–3 pieces dry ambula (sun-dried mango)
3–4 tbsp jaggery (adjust to taste)
½ tsp turmeric
¼ tsp red chili powder
1 cup water
Salt to taste
For Tempering:
1 tsp mustard seeds
1 dry red chili
1 tsp oil (preferably mustard oil)
A pinch of hing (optional)
5–6 curry leaves (optional)
Steps to Make Mitha Ambula Khatta:
1. Soak the Ambula
Soak ambula in 1 cup warm water for 15–20 mins until soft.
2. Simmer with Spices & Jaggery
Add turmeric, chili powder, and salt to the ambula-soaked water.
Simmer for 5–7 mins on low heat.
Add jaggery and continue cooking until it slightly thickens into a chutney-like consistency.
3. Temper It
Heat mustard oil, add mustard seeds, red chili, and optional hing or curry leaves.
Once spluttered, pour over the ambula mix and stir well.
Serving Suggestions:
Best served with dalma and rice, boiled vegetables, or even pakhala
Tastes great warm or chilled
Why I Love It
Mitha Ambula Khatta brings balance to a meal — it’s not the star of the show, but the one flavor you remember long after the meal is over. Sweet, tangy, and nostalgic.
Cooking didn’t come to me through family traditions or childhood kitchen experiments. It came to me out of pure necessity—on a quiet evening in my hostel room. Far from home, missing the flavors I grew up with, and too broke to order food, I found myself holding two humble potatoes and thinking, “Let’s try.”
We had no spices beyond salt, turmeric, and chili powder. The pan was shared, and the stove was temperamental. But I sliced those potatoes, heated a little oil, and let them sizzle. It wasn’t just about making food—it was about creating something comforting, something mine.
I burnt a few slices, added too much chili, and had no clue what I was doing. But when my roommates tasted it and asked for more—I felt proud. That day, I didn’t just cook—I connected with something inside me.
Today, after so many recipes and memories later, that simple potato fry still reminds me how food can ground us—even in unfamiliar places.
Hostel-Style Potato Fry Recipe
Ingredients:
2 medium potatoes, thinly sliced
2 tbsp oil
½ tsp turmeric
½ tsp red chili powder
Salt to taste
Optional: pinch of cumin or garam masala
Steps:
1. Heat oil in a pan. Add sliced potatoes.
2. Stir and cook on medium until lightly browned.
3. Add turmeric, chili powder, and salt. Stir well.
4. Cook till edges are crispy and golden.
5. Serve hot—solo, with dal-rice, or roti.
From Frying to Blogging
That little cooking moment eventually sparked my journey into food blogging. It wasn’t about perfect technique—it was about flavor, memory, and that smile of satisfaction. And that’s what The Pinch of Masala is all about.
The Pinch of Masala 