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 – Fried Momos

Recipe – Fried Momos / Crispy Veg Dumplings


Prep Time: 1 hour

Cook Time: 25 Minutes

Serves: 18 Momos (Serves 3 people)


For the dough

  • All-purpose flour / Plain flour (maida): 1 ½ cup
  • Salt: ¼ teaspoon
  • Oil: 1 Tablespoon
  • Water: as required

For the Veg Stuffing

  • Carrot: ¼ cup, grated
  • Cabbage: 1 cup, finely chopped
  • Bell pepper: ¼ cup, finely chopped
  • Onion: 1 medium size, finely chopped
  • Garlic: 1 teaspoon, finely chopped
  • Oil: ½ tablespoon
  • Salt: ½ teaspoon or to taste
  • Soy Sauce: 1 Teaspoon
  • Black Pepper powder: ½ teaspoon


  • Oil: For deep frying
  • Momo Chutney: 1 cup


  • Take the dough ingredients: flour, salt and oil in a bowl and mix well. Using water knead a soft dough. Cover it with a wet cloth and keep aside for minimum 1 hour.
  • Heat ½ tablespoon oil in a pan
  • Saute garlic and onion for 1 minute. Then add carrot, cabbage, bell pepper, salt and mix well. Saute the vegetables for 6-7 minutes. Do not cover the pan.
  • Add soy sauce and black pepper powder and saute for 2-3 minutes or till the mixture is dry.
  • Turn off the heat and let it cool. Now divide the stuffing into 18 equal portions.
  • Take the dough and divide into 18 equal portions. Roll each portion into ball.
  • Roll each ball into 3-inch diameter circle. Use dry flour or oil if required while rolling. Make sure the edges are thinner than the center part. You may use your finger to make the edges thinner.
  • Add one portion of the stuffing in the middle of the rolled dough. Apply little water over the edges. Lift one edge and start pleating, join the pleats in the center
  • Likewise make all the 18 momos and place them on a plate. keep the momo plate in fridge for 15 minutes.
  • Heat oil for deep fry.
  • Now deep fry the momos until golden brown and crispy. take the out on a kitchen napkin.
  • Serve hot with momo chutney.

Diwali Annakut Thali

Happy Diwali to you all. Enjoy the Diwali Annakut Thali!!!


  1. Poori –
  2. Panchmela ki Subzi –
  3. Hara Moong –
  4. Kadhi –
  5. Chawal –
  6. Kheer –
  7. Fried Papad –
  8. Petha / any Diwali special sweet and snacks

Recipe – Maida Petha

Recipe – Maida Petha


Prep Time: 30 minutes

Cook Time: 30 minutes


For the dough

  • Maida (Plain Flour): 2 Cup
  • Ghee: ¼ Cup + 1 teaspoon
  • Water: As required to knead the dough

Other Ingredients

  • Oil: for deep fry
  • Sugar: 1 Cup
  • Water: ¼ cup
  • Cardamom Powder (elaichi powder): ¼ Teaspoon


  • Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 4 equal portions and roll into balls.
  • Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
  • Likewise roll the other 3 balls and make petha shape.
  • Heat oil for deep fry
  • Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
  • Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
  • Add 1 cup sugar and ¼ cup water in the pan and heat it.
  • Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
  • Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
  • Leave it for 30 minutes to cool down
  • Serve or store in air tight container for later use.

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