This is a recipe for Gujarai Dangela, which are savory zucchini pancakes, with sesame seeds. This recipe tastes a little like the traditional handvo, a famous Gujarati dish but only takes a fraction of the time to cook. Gujarati dangelu are great to make when you want to use up items in your pantry, and… Continue reading Zucchini Dangela (Savory Zucchini Pancakes)
Dhebra are a savory cross between a flatbread and balloon bread. Also known as bajri na vada, they are little fried flatbreads made from bajri no lot, which is pearl millet flour, a Gujarati specialty. Dhebra are a Gujarati snack most often made for the festival of Kali Chadush. Kali Chadush is the day before… Continue reading Dhebra, A Traditional Gujarati Bread
Savory Semolina Crepes with Potato Curry and Coconut Chutney Traditional dosa are made with a rice and lentil batter that needs to first be soaked overnight, then ground into a batter and then fermented overnight. Rava dosa is simpler because it doesn’t have to be fermented. I love the flavor and how easy they are… Continue reading Rava Masala Dosa
All we had to cook with on our trip was a bit of coal and a fire pit with grates over it. I’m not even sure we used the fire pit correctly, it was a little different than the ones I’m used to. But with some effort, we got enough heat to cook with and… Continue reading Spicing Up Basic Toast with Fenugreek
Parathas are a staple of food in the Indian diet. You can eat them plain, or with some yogurt and pickle, or as a flatbread to pick up different shaak (“curries”) with. They are so easily transported. Just put them in a pile and wrap some foil around them, or put them in a container.… Continue reading Kale Quinoa Paratha
I remember the first time I tasted a rotlo. I was about 5. My family had just moved back to India and I was just getting used to life without breakfast cereals. One night my mom made these dense dark flat breads for the family. They looked different from the traditional wheat rotli I was… Continue reading Gluten-Free Millet Flat Bread (Bajri no Rotlo)
Parathas are unleavened Indian flat bread that are much thinner than naan and thicker than roti (also known as a rotli or chapati). My mom would make these all the time. My mom would make basic ones like I’ve made today; or she would throw in spices, vegetables or greens she had on hand to… Continue reading How to make a Paratha: An Everyday Indian Flat Bread
Long before the gluten free diet became popular, and well before I had even heard of Celiac disease, my mom cut wheat out of her diet. She noticed that she felt better when she didn’t eat wheat so for a while we ate a ton of rice dishes along with other lesser known grains like… Continue reading Rice Flour Flat Bread (Chokha ni Rotli)
A savory semolina crepe, better known as a “rava dosa” is one of my standard quick-fix meals. I experimented with this sweet rava dosa and it was fantastic. It’s like the standard crepe but a little chewier but tastes great Rava dosa are the instant version of the South Indian classic dosa. The classic dosa… Continue reading Sweet Rava Dosa: Semolina Crepes with Caramel Sauce
