This recipe is somewhat like alu-vadi. Little hard to prepare but a must try recipe. Your grandmom must be making it. So lets try this recipe and gift it to your grandparents and see the happiness on there face !!!

Cooking Time: 20-25 minutes
Servings: 5-6
  • 1 cup gram flour
  • 2 cups water
  • 1/4 cup dried coconut, grated
  • 3-4 garlic cloves, finely chopped
  • 1 tsp Poppy seeds
  • Red chilli powder
  • salt to taste
  • 4 tsp oil
  • Mustard seeds, cumin seeds, turmeric powder and curry leaves
  1. Sift gram flour and remove all the lumps.
  2. Heat oil in a thick heavy bottomed pan, and put mustard seeds, cumin seeds, turmeric powder and curry leaves. Fry for 2 minutes.
  3. Now add half of the original quantity of dried coconut and fry a little.  
  4. Pour in water. When water starts boiling add red chilli powder, salt and fresh chopped coriander.
  5. Lower the flame and add flour. Keep stirring to avoid any lumps in flour.
  6. The mixture should be thick and dry.
  7. If the mixture is thin, add more besan and cover it with a lid. Let it cook on low flame.
  8. When the mixture is completely cooked, add 2-3 tsp oil into it and mix well.
  9. Grease a plate with oil and sprinkle dried coconut and chopped coriander.
  10. Spread this cooked mixture evenly on it with the help of a spoon/Spatula.
  11. Spread dried coconut and chopped coriander over it and cut them into square.
  12. Serve hot with tomato sauce or green chutney.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.