90 minutes

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

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Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.


Moong Dal Kachori

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Moong Dal Kachori

Number of servings: 15 of the above size

Kachori is a popular street food in most of the cities as well as in Manipal. It is available in most of the normal restaurants too. The ingredients of the stuffing are make the Kachori mouth-watering and addictive.  It is actually simple to prepare; in my opinion this crispy, slightly spicy dish could be a real ” Monsoon delight”, to be enjoyed over tea during the chilly rains. Here it is!

What you need to have:

1. Split Moong Dal – 1/2 cup

2. Cumin seeds – 1 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Fennel seeds powder –  1 Teaspoon

5. Garam masala powder – 1/2 Teaspoon(normal)

6. Chilli powder – 1/2 Teaspoon

7. Amchur powder – 1 Teaspoon

8. Curry leaves – 2 Strings

9. Green chill and Ginger chopped – 1/2 Teaspoon each

10. Salt – To taste

11. Cooking oil for seasoning – 1 Teaspoon

Ingredients of the stuffing of Kachori

What you do with what you have:

1. Wash and soak Moong dal in water. Check to see if done by pricking it with your nails so that when pricked it should easily sink in. Wash and finely chop both green chillies and peeled ginger and keep it aside.

2. Drain water from  soaked moong dal and grind it with chopped ginger and green chilly to a coarse paste in the mixer with required quantity of salt. Do not add water.

Ground moong dal mixture

3. Place a skillet with cooking oil in it on medium flame. Add cumin seeds to it. When it splutters, add asafoetida/hing powder and curry leaves to it.

Seasoning in progress

4. When done, add ground dal mixture from step-2 to it and lower the flame.  Keep stiring every now and then, since moong dal sticks to the hot bottom and burns the dish.

Ground moong dal mixture being cooked

5. Cook till done and add all the masala powders and allow to cool.  The dish should turn so dry that one should be able to stuff in.

Kachori dal stuffing

Ingredients of the outer dough.

1. All purpose flour/Maida – 2 cups

2. Cooking oil – 1/4 cup

3. Salt – To taste and water

What to do with what you have:

6. Sieve Maida, salt in the siever and transfer to a bowl and add cooking oil and also water in steps to make a soft pliable dough and keep it aside for about half an hour covered with a slight damp cloth.

7. Pinch out required quantity of the dough and roll it into 3 ” round disk and place around 2 teaspoons of stuffing from step-5 to it fold the edges in such a way that they come closer by just pressing the roti in the middle so that  it turns  easy to close the edges.

The dough, rolled roti, roti with closed edges

8. Place a skillet with 2 cups of cooking oil in on medium flame.  On heating, fry the stuffed roti and on being fried flip it top fry on the other side as well.

Kachori being fried

9. When done flip and fry the other side of the kachori till light brown on medium flame only. (When fried on high flame it will not turn crispy but will turn soft.)

Kachori being fried on the other side

10. Enjoy hot with either tomato sauce or Pudina chutney.  Yummmmmmmmmmmmm  One can even bake it in the oven and will put up the version soon!!!!!!!!!!

Ready to serve Kachori with Tomato sauce

Number of servings: 15 of the above size

Good to remember:

1. Grind moongdal without water and let it be thick

2. While seasoning the same always put it on low flame only, since moong dal burns fast and the mix may turn disastrous and unfit for use.

3. Make the outer dough smooth and pliable but with very less water and proper kneading.

4. Always fry on medium flame so that Kachori turns out crispy and enjoy with the chutney of your choice.

Puran Poli (Ugadi special)

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Puran Poli

How long it takes – 2 Hours

Number of servings (pieces) – 15 -20

Puran poli is the sweet flat bread which is an all time favorite of one and all – a person who say hates sweets  loves “Puran poli”. Puran poli as it is called by Maharashtrians is Ubbatti in Konkani and Obbattu and Holige in kannada.  I have already put up a variety of sweet poli on this blog namely Soyi poli, Ellu holige, Dates poli, and have received good responses by fellow bloggers.  This recipe was long over due and 4/04/2011 being “Gudi padva“,  it is prepared in many Indian house holds and also at my home. I thought it is  as well an opportunity to put up the same today. I wish all the viewers of this blog a very happy “Ugadi“.  Also congratulations and celebrations to all on India winning the World Cup! Here is the favorite “puran poli”.  Do give a try please.

What you need to have:

1. Bengalgram Dal – 1 cup

2. Chopped jaggery – 1 cup

3. cardamom powder – 1 Teaspoon

4. Nut- meg powder – 1/2 Teaspoon

Ingredients of puran poli stuffing

What you do with what you have:

1. Wash and drain water from Bengalgram dal and add fresh 2 cups of water and cook it in the cooker for about 25 minutes till soft.

Cooked Bengalgram dal

2. Pour cooked dal in a colander and drain the dal stock completely so that one can add chopped jaggery and put it on medium flame again. (Dal-stock can be used to prepare a simple rasam.)

Cooked dal  heated with jaggery

3. Jaggery melts and it turns into semi liquid.  Cook till all the watery part evaporates and combine with dal till it solidifies. On cooling transfer it to a bowl.

Cooked dal and jaggery mix

4. On cooling grind it either in the grinder or in a hand grinder to a smooth paste (without adding water).  Add nutmeg powder and cardamom powder to it and mix well with your hands.

Ground mix of dal -jaggery (The stuffing)

5. Pinch out required quantity of the mixture and make round shaped balls .

Stuffing being shaped into round balls

Ingredients of the Outer Dough:

1. All purpose flour (Maida) – 1/2 cup

2. Wheat atta – 1/2 cup

2. Turmeric powder – 1 Teaspoon

3. Cooking oil – 1 Tablespoon (Gingelly oil prefered)

4. Salt – To taste

5. Water –  As required

Ingredients of outer dough

6. Sieve maida, wheat atta, salt, turmeric powder in atta siever and keep it aside.

Sieved maida-atta, turmeric powder, salt mix

7. Transfer sieved flour in a bowl and add little water to make it a soft dough.  Add oil to it and knead it to a soft elastic dough.  Add remaining oil on the top of it and keep it aside for an hour.

8. Pinch out a portion of the dough and roll it on your palm and place round dal mixture balls from step-5 in it and close the edges neatly.(Do pinch out the extra dough if any.)

The dough, rolled dough, stuffing placed in rolled dough

9. Dust the balls very slightly in maida and roll it mildly with chapati roller to the required thickness.

The rolled puran poli

10. Place a Chapati tawa on medium flame. When hot, place the rolled poli from step-9 on it dry roast it till done.

Rolled poli being dry roasted

11. Flip and roast on the other side as well till done.

Poli roasted on the reverse

12. Repeat the same process for the remaining poli.  On cooling transfer it to a bowl.  A closer look at the puran poli.

A closer view of Puran Poli

13. Enjoy hot with pure ghee and powder sugar.

Puran poli with pure ghee and powdered sugar

14. People in Northern karnataka enjoy it with milk and sugar.

Puran poli with hot milk and sugar

How long it takes – 2 Hours

Number of servings (pieces) – 15 -20

Good to remember:

1. Always use quality Bengalgram dal.  The reason being that most of the time it is mixed and some dal is cooked and some over cooked making the stuffing either watery or too hard and will be difficult to roll after stuffing.

2. Use fresh jaggery since if it is tangy then poli will be a disaster.

3. One can use only wheat atta for the outer dough . The smoother and the lesser the quantity of the outer dough used to cover up the stuffing , the smoother the poli will be and the edges will not be rubbery but smooth. When we lift the poli from the box itself it turns brittle which means it is right in its texture!!!!

4. It is prepared as one of the dishes for weddings too.

5. Some people enjoy with curds as well, I believe!!!!

Cabbage Sanna Polo

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Cabbage Sanno Polo

How long it takes: 1 and 1/2 hours

Number of servings : 15-20 of the above size

Cabbage in English, Pattha gobi in Hindi and Ele kosu in Kannada is a versatile vegetable which is used in so many dishes like the curry, bhuthi, ambat, cabbage vada, cabbage paratha, Cabbage bhath and finally Cabbage spicy dosa which we call “Sanna polo” in Konkani. It is a favorite in the Konkani community. Both my kids are great fans of this dish. It makes for a good combination with curd rice and dal rice. Here is the recipe for cabbage sanna polo:

What you need to have:

1. Toor Dal – 1/2 cup

2. Raw rice – 1 cup (sona masoori)

3. Fresh grated coconut – 2 Tablespoons

4. Red chilly – 20

5. Tamarind pulp – 1/2 Teaspoon Or (Bilimbi -4-5)

6. Asafoetida (soft ) Size of a peanut

7. Salt – To ataste

8. Cooking oil 1/4 cup

9. Chopped Cabbage – 4-5 cups(preferably tender)

10. Chopped onions – 2 cups

Toor dal and Rice for the Dosa batter

Chopped cabbage & onions

What you do with what you have

1. Wash and soak both Toor dal and rice seperately in two different bowls for about 2 hours.

2. Drain water from both soaked dal and rice and keep it aside.(To confirm if soaked or not pierce it with your nails and if it is done then it is confirmed.)

3. Wash and chop cabbage and peal onions and chop both of them fine and keep it aside seperately as shown in image-2.

Ingredients of Wet Masala & Batter

3. Grind fresh grated coconut, red chilly, tamarind and asafoetida, salt in the mixer to a fine consistency.

5. Add soaked toor dal to the wet masala and grind it to a fine consistency adding very little water so that it should be thick in consistency. Add soaked rice also to it and grind it to a medium coarse consistency.

Wet Masala Batter

6.Apply a little salt to chopped cabbage and onions mix well and add the wet masala from step-5 to it checking for salt.(The proportion of masala to cabbage-onion is 1/3 cup masala and 1 cup of the mixed veggies)

Spicy dosa batter mix

7. Place a dosa skillet with 1 teaspoon of cooking oil in it on low flame. When hot, just place a handful of the dosa-veggie mix on the skillet and flatten with your palm to required thickness and close it with a lid.

Dosa being fried

8. When cooked, just reverse the dosas and splash a little oil on it on medium or low flame depending upon your burners. Cooking on low flame will turn dosas very crispy and tasty.

Dosa being fried on the reverse

9. Ready to serve “Sanna polo” is as shown in the image below. Yummmmmmmm. Enjoy it with rice and dal!!!!

A closer view of “Sanna polo”

How long it takes: 1 and 1/2 hours

Number of servings : 15-20 of the above size

Good to remember:

1. The dough has to be a little spicy since on adding veggies it will turn bland.

2. Use very tender cabbage for this dish. One can even grate cabbage instead of chopping.

3. More veggies and less of the dough will turn dosas crispy and tasty. Always fry dosa on low flame only instead of burning it to make it bitter.

4. One can use drumstick leaves, in place of cabbage.

5. Jaggery is also used in some households.

Besan Laddoo (Diwali special-3)

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A long awaited post on this blog and finally it is done today. I have already put up Churmi Laddoo, Besan-atta-rava Laddoo, Coconut Rava Laddoo, Dalia Dal Laddoo, Kare Laddoo, Janmashtami Ladoo, Peanut Ladoo, Sesame Laddoo, Churmuri Laddoo and now this is the pure Besan Laddoo and is very popular among the Maharashtrian community.  It is of course a yummy laddoo provided of course pure ghee is used to roast chick peas atta which is the main ingredient of the dish. Here it is.

What you need to have:

1. Chick peas atta / Besan – 5 cups

2.  Powdered sugar – 2 and 1/4 cup (as per taste)

3. Pure ghee – 1 and 1/2  cup(approx) 

4. Cardamom – 10

5. Cashews & Raisins  – Optional

Ingredients of Besan Laddoo

What you do with what you have:

1. Sieve chick peas atta in atta sieve, peel cardamom and keep it aside.

2. Place a skillet with pure ghee in it on medium flame. When heated simmer the flame and add chick peas atta from step 1 to it and fry for about 45 minutes till you get a pleasant aroma. The colour of atta may also change a little which will taste better.  While being fried you may feel that the mixture is like a semi liquid which on cooling and especially on adding powdered sugar will be fine.(Hence please do not be panic , it is usual!!!!)

Chick peas atta being fried in pure ghee

3. Place another skillet and warm up sugar till it starts crystalizing.  Add pealed cardamom from step-1 to it and powder the same on cooling.

Sugar being warmed up to just crystalize a little

4. On fried chick peas atta being cooled completely, add powdered sugar from step 3 to it.  

Sugar powder added to fried chick peas atta

5.  Mix fried atta, powdered sugar well with your hands and make smooth round laddoos. Garnish it with cashews, Raisins of your choice.  Yummmmm enjoy!!!!

Ready to serve Besan laddoos

Number of Laddoos: 35

How long it takes: 1.5 hours

Good to remember:

1. Always use a wooden spatula to fry atta in pure ghee/oil/Dalda. The reason being the metal spatula gets heated up and it emits heat and burns the atta more. Wooden spatula being bad conductor of heat it will help out better to fry atta in pure ghee/oil.

2. In the begining one may feel hard to just stir with the wooden spatula as the time passes it will easily move as atta mixes up with pure ghee.

2. Just crystalizing sugar makes laddoos a little harder than brittle.

3. Completly cool fried atta and later add sugar powder to it and make laddoos at your leisure.  (Even keeping it overnight and then  making  the laddoos also will serve the purpose better.)

4. You may feel that ghee is more and is flowing out of atta  on being switched off.  But be assured that all of it will be absorbed when you add powdered sugar.


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Nippattu is a disc shaped crispy, spicy snack which is common in parts of Karnataka especially Mysore and Bangalore. It is available in almost at bakeries and also in the roadside shops. It is one of the favorite dishes in my family at Bangalore. Here in Manipal though its not available. So I make it at home, typically every monsoon season. Here goes the recipe.

What you need to have:

1. Rice Atta – 1 cup

2. Maida/All purpose flour – 1/2 cup

3. Chick peas Atta – 1/4 cup

4. Asafoetida powder – 1/2 Teaspoon

5. Green chilly – 1 (optional)

6. Chopped Curry leaves – 2-3 strings

7. Crushed Peanuts – 2 Tablespoons

8. Bengalgram Dal – 2 Tablespoons

9. Chilli powder – 2 Teaspoons

10. Sesame seeds white – 2 Teaspoons

11. Cumin seeds – 1 Teaspoon

12. Salt – to taste

13. Cooking oil to knead – 3 Tablespoons
(sunflower oil)

20-11-2008-090 Ingredients of Nippattu

What you do with what you have:

1. Soak Chickpeas Dal in water for about 1/2 an hour till it is done ( you can check this by just pricking your nails and see if it pears in). Drain the water and keep aside.

2. Grind peanuts in a grinder to a medium coarse consistency so that there are a few small pieces left over in it and keep it aside. Also wash and chop curry leaves fine .

3. Sieve all the 3 Atta together in the atta siever 3 times , so that they get mixed evenly.

4. Add soaked and drained chickpeas dal from step 1, crushed peanuts, chopped curry leaves from step 2 and asafoetida, chilli powder, cumin seeds, sesame seeds, cooking oil, required quantity of salt to the atta mix from step 3 to it and mix well. The mix is as shown in the image below.

20-11-2008-093 Nippattu mix with all ingredients

5. Add water slowly in such a way that it is almost a little harder than the usual chapathi dough and is as shown in the image below.

20-11-2008-094 Nippattu dough

6. Pinch out dough and knead it into small balls. Place a thick plastic sheet and apply oil to it and pat the pinched out balls on it to 3″ diameter discs with your palm. Make sure you also apply oil to your palms while you are doing this. The pinched out balls and the patted Nippattu is as shown in the image below.


The pinched out balls & the rolled/pat Nippattu

7. Place a skillet with 2 cups of cooking oil in it on a medium flame. When heated deep fry the pat Nippatu in batches to a light brown colour on both the sides and is as shown in the image below.

Store it in airtight containers and will remain afresh if fresh oil is used for frying. Enjoy it with tea as an evening snack.

20-11-2008-098 Ready to serve Nippattu

Good to remember:

1. Nippattu when eaten hot will not be crispy and should be eaten on cooling only.Use any oil that contains fat to make Nipattu crispy. I always use Saffola oil for cooking which is fat free, and hence to knead i have used Sunflower oil.

Number of Nipattus: 30

How long it takes: 90 minutes

Maida Chakli – Diwali Special 4

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Chakli is the delicacy of South india – something that is available in almost all the bakeries and local road side stalls. Nowadays the branded ones are available in plenty.

There are so many varieties in chakli like the Moongdal chakli, rice flour chakli, Ragi chakli etc. Here goes the recipe for Maida chakli. I wish to put up an easy recipe of Chakli which turns out very crispy and never be a flop at any time ! I say this because Rice chakli if properly not knead it will turn out soft, but maida chakli is really very easy to prepare and even the starters can give a try.

What you need to have:

1. Maida/All purpose flour – 6 cups

2. Split blackgram dal – 1 cup

3. Butter – 2 Teaspoons

4. Cumin seeds – 2 Teaspoon

5. White pepper – 1 Teaspoon

6. Sesame seeds – 2-3 Teaspoons

7. Salt To taste

Ingredients of Maida chakli

What you do with what you have:

1. Dry roast Blackgram dal on a medium flame in a broad based bowl till you get a pleasant aroma stirring ocassionally to get something that you see in the image below.

Dry roasted Split Blackgram Dal

2. Add cumin seeds and white pepper to it and powder it to a fine consstency in the dry grinder.

3. Sieve maida in the siever. Tie it in a white thin cloth and steam it in the pressure cooker for exactly 20 minutes. On steaming maida will be as shown in the image below. (It should be steamed as you would do with idlies i.e. without the cooker weight)

Maida after steaming

3. On cooling just press the lumps with your hands powder it and sieve it. Mix roasted Blackgram Dal powder from step 1 to maida and sieve it together around 2-3 times so that it gets mixed up evenly.

4. Add salt, butter, sesame seeds and mix well. Slowly add water and bring it to the consistency of chapathi dough and is as shown in the image below.

Ready Chakli dough

5. Insert dough into the Chakli mould such that it fits tight in the mould.

Chakli dough being inserted into the mould

6. Set your mould and roll out chakli of required size in circular form on a thick plastic sheet and is as shown in the image below.

Ready to fry chaklies

7. Place a skillet with 4-5 cups of cooking oil in it on a medium flame. When heated fry the above chaklies to light brown on both the sides.

Ready to serve chaklies is as shown in the image below.

Ready to serve Crispy Chaklies

Store it in airtight containers and will remain afresh for more than a month if fresh cooking oil is used.

How long it takes: 2 hours

Number of Chaklis: 100 of the above size