Ingredients

White millet flour - 1/2 cup

Rice flour - 1/4 cup

Soya flour - 1/4 cup

Ghee - 5 tbsp

Jaggery - 1/2 cup (chopped)

Cardamom powder - 1/4 tsp

Almond flakes - 1 tbsp (garnishing)

Preparation

1. On a big pan, add white millet, rice, and soya flour into hot ghee. Cook and stir it well for 10 minutes. 

2. Turn off the flame and set it aside for too long.

3. Add jaggery and cardamom after 3 minutes and mix it well.

4. On a thali brushed with ghee, spread the mixture evenly. Sprinkle some almond flakes on the top and cut the mixture into diamond shapes after a few minutes. 

5. Glopapdi is ready to serve.

Ingredients

Spinach - 1/2 cup (finely chopped)

Paneer - 5 tbsp (crumbled)

Rice flour - 5 tbsp

Ragi flour - 5 tbsp

Chilli powder - 1/2 tsp

Turmeric powder -1/4 tsp

Salt -As necessary

Oil - As necessary for cooking

Preparation

1. Mix the ingredients with enough water to knead a soft dough.

2. Roll 1/6 of the dough into a circle with 100 mm diameter. 

3. Cook the roti in a non-stick griddle and serve it with fresh curd.

Ingredients:

Plain flour - 1 cup

Semolina - 1/4 cup

Black Pepper - 1 tsp (crushed)

Cumin seeds - 1 tsp (crushed)

Ghee - 2 tbsp (hot)

Salt - As necessary

Oil - As necessary for frying

Paste Ingredients:

Ghee - 2 tbsp 

Rice flour - 2 1/2 tbsp

Preparation

1. Mix all ingredients with enough water to knead a mildly firm dough.

2. Roll 1/5 of dough into a 200 mm diameter circle without sprinkling extra flour.

3. Spread the mixed rice flour-ghee paste evenly on the rolled dough and cover it with another rolled dough. Repeat the process to add more layers.

4. Cut the layered dough into equal parts and roll each part separately after sealing the ends with your finger into a 75 mm diameter circle.

5. In a pan, deep fry the puris in oil till they turn golden brown. Remove the excess oil on the puris using tissue paper and store it after cooling. 

Ingredients

Rice flour - 1 cup

Bengal gram flour - 1/2 cup

Turmeric powder - 1 1/2 tsp

Chili powder - 1 1/2 tsp

Asafoetida - 1/4 tsp

Butter - 1 1/2 tbsp

Salt - As necessary

Oil - As necessary for frying

Preparation

1. Mix all the ingredients with enough water to knead a soft dough.

2. In a ribbon-shaped press mould,  grease the interior with oil and fill it with enough dough.

3. Press the ribbons into heated oil and fry the sev until they turn light brown.

4. Remove excess oil using tissue paper and store it after cooling. 

Ingredients

Rice flour - 2 cups (sieved)

Curd - 1/2 cup 

Butter - 2 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Asafoetida - 1/2 tsp

Ginger-green chili paste - 1 tsp

Sesame seeds - 1 tbsp

Salt - As necessary

Oil - As necessary for frying

Preparation

1. Mix the ingredients in 3/4 cup of water to knead a soft dough.

2. Press 1/4 of the mixture using a chakli press (50 mm diameter) into a flat thali in spiral shapes. 

3. Fry the chaklis till they turn golden brown.

4. Remove the excess oil in fried chaklis with tissue paper and store it after cooling. 

Ingredients

Green peas - 1/2  cup (crushed)

Rice flour -5 tbsp

Split black lentil flour - 1tbsp 

Coriander -2 tbsp (chopped)

Green chilies - 2 tbsp (chopped)

Salt -As necessary

Cumin Seeds -1/2 tsp (roasted & powdered)

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Fruit salt - 1/2 tsp

Round banana leaves - 125 mm diameter

Oil - As necessary

Preparation

1. Make a batter with dropping consistency by mixing the first seven ingredients in 3/4 cup of water.

2. After the batter is made, add the fruit salt and 2tbsp of water. Mix again.

3. Pour and spread 2tbsp of batter into an oil-greased banana leaf and cover it with another. Press the leaves together to flatten the contents.

4. Cook it on a non-stick griddle until the batter is no longer sticking to the leaves. Serve Panki hot. 

Ingredients

Rice flour - 1 1/2 cup

Rice - 4 tbsp (cooked)

Garlic - 2 tbsp (grated)

Green Chillies - 2 tsp (chopped)

Ginger - 2 tsp (grated)

Curd - 3 tbsp

Oil - 2 tbsp

Salt - As necessary

Preparation

1. Mix the ingredients with water to knead a firm dough.

2. Turn the dough into eight balls and roll them one by one(with a diameter of 125 mm).

3. Cook the rotis in a heated non-stick griddle until they are golden brown on both sides and serve them hot. 

Ingredients

Rice flour - 1 cup

Cumin seeds - 1/2 tsp

Green Chilies - 1 tsp

Baking Soda -As necessary

Salt - As necessary

Oil - 10 tsp

Chilli powder - As necessary

Preparation

1. Mix and boil water(4 cups), cumin, finely chopped green chilies, a pinch of baking soda, and salt in a non-stick pan for 3 to 4 minutes.

2. Add 2 tsp of oil and rice flour into the pan and whisk/stir it well.

3. Lower the flame and stir continuously for the next 3 to 4 minutes.

4. Separate the mixture into four portions. Add 2 tsp oil over each and sprinkle some chili powder on the top. 

Ingredients

Rice flour - 1 1/2 cups

Salt and oil -As necessary

Preparation

1. Create a pour-consistent batter by mixing rice flour with salt and 3 cups of water.

2. On an oil-greased heated pan, pour the batter with a Ladle and spread it in a circular shape. 

3. Cook it for 2 minutes on a medium flame and spread some oil on the top with a brush.

4. Turn it over and cook the other side as well. Maharashtrian Ghavan is ready to serve hot.

Ingredients:
Rice Flour- 3/4 cup 

Salt- As necessary

Coconut - 8 tsp (grated)

Preparation

1. Knead rice flour with salt and 1 cup of warm water to make a soft dough.

2. After 15 minutes, fill the sev press with the rolled dough. Sprinkle some coconut over the idli moulds. 

3. Press sev press to make a cluster of thin strands on the mould.

4. Steam it for 10 minutes before serving it hot.