Category Archives: Rice

Recipe – Chili Cheese Dosa

Recipe – Chili Cheese Dosa

cheese dosa

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 10 dosas


For the dosa

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Stuffing

  • Grated Cheese: 1 cup (mozzarella or cheddar or anyone)
  • Bell pepper or capsicum: 1medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Salt: ¼ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon


  • Oil: 3 tablespoon or as required for greasing


For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the stuffing

  • In a bowl, mix grated cheese, capsicum, chili, salt and black pepper powder. Toss it well.

For the chili cheese dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread 2 tablespoon of the chili cheese masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until cheese melts and bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

Recipe – Rice Appe in Muffin tray / Baked Rice Appe


Prep Time: 10 minutes

Cook Time: 20 Minutes

3 People


  • Idli Batter: 1 Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 1 teaspoon and as required for greasing
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ Teaspoon


  • In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
  • In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Preheat the baking oven to 350 F or 180 C
  • Grease all molds of the mini muffin tray with oil
  • Add baking powder and baking soda in the batter and mix well.
  • Fill ¾th of each mold with the batter.
  • Place the muffin tray in the middle rack of the oven.
  • Bake for 20 minutes or till light golden brown.
  • Take out and let it cool for 10 minutes.
  • Now using a knife or spoon, take out the muffins carefully.
  • Serve hot with chutney or ketchup.

Cook’s Note

  • Instead of baking, you may make this recipe in appe pan on cooktop as well.

Recipe – Kashmiri Pulao



Recipe – Kashmiri Pulao

Prep Time: 15 Minutes

Cooking Time: 30 Minutes

Serves: 2


For Rice:

  • Basmati Rice: 1 Cup
  • Water: as required
  • Ghee: 2 Tablespoons
  • Fennel Seeds: 1/2 teaspoon
  • Cashew: 6-7, chopped
  • Almonds: 6-7, chopped
  • Green Cardamoms: 1
  • Cloves: 1
  • Cinnamon stick: 1 small piece
  • Bay Leaf: 1
  • Black Peppercorns: 4-5
  • Onion: 1 large, chopped into 1-inch lengthy pieces
  • Green Chilies: 2, chopped lengthwise
  • Ginger: ½ Teaspoon, chopped or crushed
  • Salt: 1 Teaspoon to taste
  • Sugar: ½ Teaspoon (Optional)
  • Red Chili Powder: 1/2 teaspoon
  • Garam Masala Powder: 1/4 teaspoon
  • Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
  • Pomegranate arils (Anardana): 2 Tablespoon
  • Grapes (Black/Red): 10-12
  • Apple: 1, small


  • Soak 8-10 saffron strands in 1­ tablespoon warm milk and keep aside.
  • Wash Rice for 2-3 times and soak in water for 10 minutes, then drain the water.
  • Boil 5-6 cups of water in pot. Once water starts to boil, add the soaked rice. Medium the heat and cover the pot. Let the rice cook for 10-12 minutes or till rice is well cooked. Drain the excess water.
  • Heat 2 tablespoon ghee in a big pan.
  • Fry the almonds and cashews for 2 minutes, take them out.
  • In the leftover ghee, add Fennel seeds, Cardamom, Cloves, Cinnamon stick, Bay Leaf and Black Peppercorns. Saute for 1 minute.
  • Add onion, ginger and green chili and saute for 4 minutes or till onion is light brown.
  • Add cooked rice, salt, sugar, garam masala powder, red chili powder. Toss everything well.
  • Add the saffron soaked milk and toss well again.
  • Garnish with chopped fruits – apple, grapes, pomegranate and roasted almonds and cashew.
  • Mix everything well, cover the pan for 2 minutes.
  • Turn off the heat.
  • Serve Kashmiri pulao with raita.

Recipe – Indian Rice-Dal Bowl

rice bowl


Serves: 1


  • Cooked Rice: 1 cup or as per your diet
  • Cooked Tadka Dal: ½ Cup (Check recipe link in the cook’s note below)
  • Any Cooked vegetable / curry / sabzi: ½ Cup
  • Fresh Curd: 1 Tablespoon
  • Fresh salad: ½ Cup, finely chopped (mix of cucumber, carrot, onion, tomato, chili and coriander leaves)
  • Fried Papad: medium 5-6 pieces


  • In a bowl, add cooked rice
  • Add some cooked thick dal in one side.
  • Add some of the cooked vegetables, next to it
  • Add some fresh salad, next to the vegetables.
  • Add some curd next to it
  • Serve with fried papad.

Cook’s Note