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Instant recipes or pro to type recipes of regular recipes which requires lot of time as preparatory processing.These foods includes,Instant Rava Idli,Instant Dosa,Instant Bread medhu Wada,Instant Rava Dosa etc which does not require fermentation or marination.

Rava Dosa 

Main ingredients:

½ cup unroasted rava/sooji/semolina)
½ cup rice flour
2 tbsp all purpose flour/maida or whole wheat flour/atta
1 green chili/hari mirch, finely chopped
1 medium onion/pyaaz, finely chopped - about ½ cup of finely chopped onion
5 to 6 curry leaves/kadi patta, chopped
½ inch ginger/adrak, finely chopped (optional)
water or buttermilk as required - i added 2 and ¼ cups water *check notes on how to make the buttermilk
9 to 10 black peppercorns - crushed
1 tbsp chopped coriander leaves (optional)
salt as required
for tempering
1 tsp oil
½ tsp mustard seeds
1 tsp cumin seeds
oil or ghee as required for roasting the dosa


take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
with a ladle pour the dosa batter from the edges towards the center.
sprinkle ¼ or ½ or 1 tsp of oil from the top.
let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.
serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.
*to make the buttermilk - dissolve 3 to 4 tbsp of yogurt in 2 cups of water. whip the buttermilk very well before you add it to the other ingredients.


Tomato Soup 

Tomato soup is most popular soup in most parts of the world.Kids love this as appetizer 
Easy took and minimum ingredients needed to cook and delicious taste,may be these are the reasons for becoming most popular dish.

Main Ingredients

5  Tomatoes- big   (ripe ones only)

1 Onion big (sliced)
3 garlic flakes (chopped into small pieces
1 bay leaf
2 Bread slices 
1 table spoon butter
1/2 Table spoon any edible oil 
2 table spoon corn starch or all purpose flour(maida) mixed in 2 1/2 table spoons water 
Crushed pepper cones(kali mirch/miriyalu in Telugu)


1.heat the griddle/tawa/pan and place the bread slices on it,add little butter ,cook on low flame and toast the bread slices till they become brown  and crisp both sides,make the toasted bread into small cubes and keep it aside

2.Mix the corn flour/all purpose flour in 2-3 tables spoon water and make a solution and keep aside.

3.Wash the tomatoes thoroughly,remove the stems and eyes of tomatoes and make 4 quarters each
4.Cut the onions into round slices 
5.boil tomatoes and onions together in a dish for about 15-20 minutes switch off the flame,let it cool 
6. Now place the boiled tomato and onion in blender jar/Mixer Jar and make fine paste,if you need you can add permitted food color RED at this stage,keep aside 

7.Now place a wok on stove ,switch the flame to low,Add edible oil,after 2 minutes add Butter 

  (adding butter directly to pan makes the dish discolored) to the frying pan

8.Add chopped garlic and bay leaf to the pan,fry for 2 minutes

9.Reduce the flame add corn starch/all purpose flour solution  solution very slowly to pan string continuously(other wise the solution will become too thick)

 add 1/2 table spoon  water at this stage

10.after 4 minutes add tomato onion puree slowly in low flame

11.stir continuously (otherwise it will get burnt)

12.Add salt and pepper powder 

13.Add cream to soup

14.add 1/2 T spoon of sugar,mix well 

15.Add  toasted Bread cubes to soup

and Serve hot

Note : cut the tosted bread into different shapes, kids luv this.



Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina) or Bombay rava

Main Ingredients 

3 cups of Suji Rawa (Bombay/Karachi/Semolina) Rawa

3 cups of Curd (little  sour is better)
2 tea spoons of ENO Fruit salt/or cooking soda
1 Tsp Salt or as per your taste 

For Seasoning/Tadka/Popu/Talimphu(in telugu)

  • Finely chopped green chillies: 2-3
  • Channa Dal: 1 tea spoon
  • Finely grated carrot: 3/4 cup
  • Mustard seeds: 1/2 tea spoon
  • Cashews : 1 table spoon
  • Ginger paste: 1/2 tea spoon
  • Freshly grated coconut: 2 table spoon (optional can be added to the batter if you like)
  • Coriander leaves: 2-3 strands
  • Edible oil  -2 tables spoons (for Tadka and for smearing the idli plates)


  1. Heat the oil and add mustard seeds.
  2. When they start popping, add ginger paste, green chillies, channa dal ,finelychopped carrot,and allow them to splutter for sometime.
  3. add broken cashew nuts to the rawa (reduce flame else the cashews will over fry and looses color)
  4. Reduce the heat and immediately add rava, mix well.
  5. Add salt, coriander leaves  curd and mix well.
  6. Leave it for around 30 mins ( something like fermenting).
  7. add ENO fruit salt or Cooking soda just before pouring the batter into idli plates,stirr gently,you see the bubbles on batter.
  8. Smear the idli plates with a little oil  this will prevent the idlies from sticking to the surface
  9. and helps in easy clean-up.
  10. Keep one full cashew at the center of every cup and then pour the mixture on top ( so that, when the idlies are removed
  11. you can  see the cashew on the top in my above photo).
  12. Steam for around 12-15 mins in a pressure cooker (Just like the cooking time of normal idlies).

  13. Serve hot.with any pickle or coconut chutney and sambar

Note : 

ENO Fruit Salt can be available in any pharmacy/Medical shop or else you can use regular cooking soda



Learn how to make instant onion rice which can be served with any main course dish like daal, curry or with simple ratia.


4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning


  • Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
  • Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
  • once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Instant Dhokla Recipe

Here's a delicious, tempting dhokla recipe that can be made within no time and served to your guests. 

Main Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji) 
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu) 
2 green chilly (hari mirch) 
8-10 curry leaves (kadi patta) 
1 tsp mustard seeds (raai) 
1/4 tsp salt (namak) 
1 cup water
1 tbsp oil

Method :

Mix gram flour, semolina(Suji,Karachi Rawa) and 1 cup water.
Grease a container.
Heat water in a pressure cooker and place sieve (jaali) on it.
Now add eno powder.
Immediately pour this mixture in the greased container.
Place it on jaali and cover the cooker.
Remove the whistle of the cooker.
Let it cook at high flame for 15 minutes.
Then take out the dhoklas out of the container and cut into pieces once it is cooled.
Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
Finely chop green chilies.
Pour this on dhoklas.
Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
After 5 minutes take out extra water.
Garnish with finely chopped dhania patti.
Serve with some chutney.




500 ml Milk (Doodh) 
250 gms Rice (Chawal) OR JAGGERY 
200 gms Sugar (Cheeni) 
50 gms Ghee 
3 tblsp chopped Nuts 
1/2 tea spoon edible camphor (optional - meant for Andhraites)Pacha karpuram (telugu)


Pick and wash the rice.
Soak in water for 30 minutes.
Drain completely.
Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
Add the sugar and simmer further till the milk is reduced to half its original quantity.

Garnish with nuts.

Spicy Puffed Rice Masala - Murmura Masala - Jhal Muri - Just 10 Minutes Break fast/Time Pass Snack
Spicy Puffed Rice bhel puri /Muri/Maramarala mixture/Kara pori Masala is very popular Snack item accross Indian subcontinent including Pakistan,Bangladesh and Nepal,Very simple to make and all age groups enjoy this snack Item 

Main Ingradients

Puffed rice (murmura) – 2 cups (you Can get in any Indian Stores) 
Red onions – 1 medium sized  (to Be chopped)
Tomatoes – 1 small sized (to be chopped into small pieces)
Cilantro/coriander – few bits preferably fresh  (To Be chopped)
Roasted ground nuts –  Few 
Roasted Gram  Dal - 1/4 th Cup
Red chilli powder – 1/2 tsp 
Chat masala -  2 tsp
Corn flakes (optional) Few 
Alu bujia - 1 table spoon (optional)
Turmeric - a pinch 
Lemon Juice -  2Tsp (or as per your taste)
Salt – to taste
Oil – 1tsp

Method :

Place Frying Pan on Stove

Add Puffed Rice ,Stirr for 2-3 minutes on Medium flame

Turn off the Heat ,Let it cool down 

Now Add chopped Onion,Chpood Tomotoes,Chopped Cilantro/Corriander Leaves 

Add,Raosted Peanuts/Ground Nuts,Daliya and Corn Flakes

Mix using your Hand (sdlightly crush the ad mix )

Now Add Chat Masala,Red Chilli Powder,Salt 

Add Oil (optional)

Add Lemon Juice 

Finally garnish with bhoondi/alu bhujia (purely Optional) and Serve 

All age groups loves ths dish and simple to make too, Enjoy with family and Friends


A delicious and quick breakfast recipe made with a suji batter, seasoning and top with vegetables.

Preparation Time: 15 mins
Cooking Time     : 25 mins

Makes 6 uttapam


1 cup semolina (rava)
1 tbsp grated ginger (adrak)
1 cup curds (dahi)
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsp chopped green chillies
salt to taste
oil for cooking


Heat a pan and roast the rava for 2 minutes.
Combine the roasted semolina, ginger and curds in a bowl and mix well, adding water if required.
Cover and keep aside to ferment for 40-60 minutes.
Add the salt and mix gently.
Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.
Top it with little onions, tomatoes and green chillies.
Cook from one side, using little oil, turn over and cook from the other side.
Make more such uttapa using the remaining batter.

Serve hot with coconut chutney.


Bombay sandwich

Chutney:to be applied on Bread 

Take chopped cilantro
Green chilies
Lime juice
1/2 slice bread


Grind all the ingredients together to get a nice thick spreadable chutney.

Sandwich masala/Filling 

Boiled potatoes sliced
Boiled sliced beets
Thin slices onion 
Sliced cucumber 
Sliced tomatoes

Method of Making Sandwich 

Spread one slice with chutney, other slice with the ketchup.

Layer all the vegetables sprinkling each layer with the masala.

You can cut in half and serve just like this or grill it on the pan with a little bit of butter.


This is a very quick version Dosa/Dosai can be made with minimum ingradients,Delicious  breakfast and Tea time snack dish,Since we are using wheat flour and Rice flour as ingradients,this dosa is also good for Health  


Main Ingredients

(Cup size : 240 ML)

   Wheat flour - 1 cup

   Rice flour -    1 cup

   Medium sized onion - finely  chopped 

   Green chillies -2 very finely chopped

   Ginger - small bit finely chopped

   Cumin seeds/Jeera - 2 tsp

   Curry leaves - few tender ones

   Salt - 2 1/2 tsp approximately or as per your taste 

   Broken cashew nuts 2-3 tea spoons (optional) 

   Water - 4 cups

   Any Edible Oil for making dosas

   Tawa/Skillet  for making dosa

   For the seasoning

   Oil - 1 tsp

   Mustard seeds -3/4 tsp

   Cumin seeds 1/4 th Tea spoon 

   Hing - a pinch


In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and salt.Add water little at a time and mix well so that there are no lumps.

Heat a tsp of oil, Add chopped Onions,Add mustards seeds, when it splutters, add hing/Asofotida

And pour the Tadka /seasoning  it into the dosa batter and mix well. 

Now our wheat dosa batter is ready. See how watery and thin it is in the picture below.


Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular dosa but have to pour the dosa batter like rava dosa. There should be small holes in the dosa.

Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for this dosa- sesame seed oil is considered very healthy)

This dosa will take a little longer time to get cooked than regular dosa. Using the tongs or handle, move the tawa in a circular motion once, so that the dosa will get cooked evenly on all the sides. (see pic 1 below)

Wait until the bottom starts browning and the corners start lifting up. (see pic 2 below)

Now flip the dosa to the other side.Once the other side is cooked, remove the dosa from the tawa.

Before making the next dosa, mix the batter well to avoid sedimentation. You have to mix the batter every time before making every single dosa.

Repeat the same process for the rest of the batter.


If you are a beginner, you might find it difficult the first two times or you may even fail, but once you practice, you can make this dosa with ease.

 Do not give up. Initially try with less quantity.(1/4 cup rice flour + 1/4 cup wheat flour).

This dosa tastes good only when it is Hot,So Serve Hot 

Serve with any pickle,chutney or sambar .

Those who like little fermented batter taste ,May use sour butter milk instead of water.


Methi na Gota (Gujrathi Fritters with Yogurt Sauce)

(makes around 30 gotas)

Main Ingradients

1-1/2 cup besan
1/2 cup coarse wheat flour
2 cups freshly chopped fenugreek
1/2 cup freshly chopped coriander
4 green chilies
3-4 garlic cloves
salt to taste
sugar to taste (not optional- its a Gujrathi  dish)
1/2 tsp red chili powder
1/3 tsp turmeric
1/4th tsp asafoetida
1 tsp garam masala
8-10 whole peppers- semi crushed (do not use the ground pepper)
2 tsp sesame seeds
2 tsp semi-crushed coriander seeds (a must in gotas)
4 tbsp yogurt
oil for frying
1/4 th tsp soda bi carb (baking soda)


1. Mix both the besan (gram flour) and coarse wheat flour.
2. Add salt, sugar, chili powder, turmeric, asafoetida, garam masala, til (sesame seeds), semi-crushed whole peppers and mix well.
3. Crush the chilies and garlic to a fine paste and add it to the flour mix.
4. Add yogurt (if the yogurt doesnt add to a little sour taste, add some lime juice) and mix the flour well.
5. Next add the chopped fenugreek and coriander, little water to make a thick paste (the consistency should be similar to that of condensed milk).
6. Let this mixture marinate for 10-15 minutes.
7. Add soda bi carb just before frying and mix well.
8. Heat oil and when it is extremely hot, add 3- 4 tsp of the oil to the gota mix (this makes the gotas crunchier and fluffy/light).
9. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time.
10. Remove and serve with dahi ni kadhi.

Dahi ni Kadhi (Yogurt chutney)

Main Ingradients

1 cup yogurt (should not be sour)
salt to taste
sugar to taste (a must again)

For tempering

2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
3-4 green chilies


1. Blend the yogurt well and add salt and sugar.
2. Heat oil, add the mustard seeds and when they pop, add the asafoetida and green chilies.
3. Pour this mixture over the yogurt, mix and serve with the gotas.


Pudla (Gujrathi dosa) 

(Makes 6)

Main Ingradients

1 cup besan
salt to taste
sugar to taste
1/2 tsp chili powder
1/3 tsp turmeric
4-5 tbsp finely chopped onion
4-5 tbsp finely chopped green peppers
1 tsp ajwain
3 green chilies- chopped
2 tbsp coriander chopped


1. Mix the besan with salt, sugar, chili powder, turmeric and mix well.

2. Add water to make a smooth paste. The consistency should be thin but not too runny if it were to be spread on a pan.

3. Add the rest of the ingredients and mix well.

4. Heat half a tsp of oil in a frying pan and spread a ladleful of batter.

5. Cover and cook for 2 minutes.

6. Flip the crepe over, drizzle some oil and cook for another couple of minutes.

7. Both sides should be golden brown and crispy.

8. Remove and serve hot with a dollop of ketchup.


Bhindi Pakoda

A great snack.. evening.Tea time snack .and good at taste

Main Ingredients :

8-10 ladies finger (bhindi) 
1 cup gram flour (besan) 
2 tbsp rice flour 
1/2 tsp red chilly powder 
1/2 tsp turmeric powder 
1 tsp garlic paste 
1 tsp amchur (dried mango) powder
salt to taste 
oil for deep frying

Method :

Cut all ladies finger ( Bhindi) in lengthwise. 

Now in a bowl add, all ingredients and little water and make a thick batter.

Now heat oil in a pan, add the ladies finger and deep fry them till they turn golden brown and crisp. 

Serve hot with coriander chutney.